December 19, 2011

This is O.W.S. thinking at its finest (worst)

Over the weekend I saw the damnest thing on the local ABC Philly affilliate, channel 6. Some social scene "reporter" was discussing economic hard times during this holiday season (or something similar) and the subject of tipping came up. Being that through high school and college I was a waiter and bartender, my ears perked right up. And then I let out one of the biggest "WTFs" I've ever bellowed in my life. This moron of a reporter actually said, if you're financially strapped (due to the poor economy) and cannot leave a good tip, just leave a note explaining that.

'Ya got that? There was no question as to WHY THE F*** YOU'RE EATING OUT IN THE FIRST PLACE, only that it is somehow OK to screw over your waitperson. The entitlement mentality at its finest, people. You're now entitled to eat out at restaurants, and entitled to forget about a necessary cost of that action, aka THE TIP.

Here's REALITY for you, since politically-correct total buffoons in the media won't tell you, OK?

1) If you're too strapped to leave a standard tip (meaning, minimum of 15%) at a restaurant, go to f***ing McDonald's.

2) Waitpeople RELY on tips for a living. They get paid BELOW minimum wage precisely because they make tips. If you insist upon being one of the losers who that idiot channel 6 reporter was addressing, you're screwing someone out of their livelihood.

3) It is extremely rare that service is SO terrible at a restaurant that less than a 15% gratuity (that's a tip, natch) is warranted. 20% is my usual norm, more if the service is especially courteous and thoughtful. If the service is slow, that frequently is not the server's fault. (It's usually the kitchen's because they're backed up with orders.) If your server seemingly doesn't care and/or is rude, tell the manager -- and then feel free to tip less than 15%. There's no excuse for waitstaff being uncaring and rude, especially because they need the tips. But, again, I've found that this is a rare occurence. So leave a decent tip, OK?

4) If you leave an especially shi**y tip (or none at all), don't act surprised if your server says something (and not especially nice) to you. Because there's simply no excuse for what you just did. I actually witnessed just this at a local restaurant a few weeks ago. It was delicious. A young couple exited the place right behind my girlfriend and I, whereupon the waiter (a very friendly chap, too, as he had served me my beer that evening when our waitress was busy elsewhere) came through the door and said, "Excuse me -- you didn't leave a tip for me." I found it incredibly refreshing that this guy actually had the cojones to do that in the first place, and I wanted to start clapping right then and there. And his words worked: The couple was shamed into pulling out their wallets and pulling out some cash. Not to mention they were embarrassingly apologetic. As they should have been.

In conclusion: Media -- stop being wishy-washy pu**ies. People -- don't listen to the wishy-washy media and tip your servers well.


Posted by Hube at December 19, 2011 09:02 PM | TrackBack

Comments  (We reserve the right to edit and/or delete any comments. If your comment is blocked or won't post, e-mail us and we'll post it for you.)

On the flip side, there is something fundamentally obscene about a system that extorts a so-called "gratuity" from customers for what ought to be included in the price of the goods and services purchased, allowing the employer to pay the worker less than a decent wage.

What's more, I can remember the day when a 10% tip was standard and 15% was for superior service, rather than today's 15%/20% rule -- which may be in the process of evolving to a 20%/25% standard.

Posted by: Rhymes With Right at December 20, 2011 07:24 AM

I see it this way: A flat hourly rate really gives servers little incentive to give good service, be nice and all that. Many countries use flat "service" charges and taxes. And I doubt servers would prefer flat hourly rates as, even though there are down days/nights, there are especially good times when they can really make a killing (in tips), like Friday and Saturday nights.

Posted by: Hube at December 20, 2011 10:01 AM

"A flat hourly rate really gives servers little incentive to give good service, be nice and all that."

Yes but under your incentive system it is never excusable to tip badly for bad service due to uncertainty about who is responsible. That doesn't work either.

If my service is bad, the tip gets worse. I don't care if it's the kitchen's fault. The only person at the restaurant I deal with directly is the waiter. I can't go yell at the cooks. If the wait staff gets bad tips because the kitchen isn't run well, I expect the waiters to go yell at the cooks. They should not take it out on the customers.

Anything else and the tip is pointless as a market mechanism. If you want me to tip a fixed amount without variation, you should just charge me more and pay the wait staff the difference. If I have to complain to the management about the poor quality of food or service, I expect some amount of money to come off my bill anyway.

Posted by: Jeff the Baptist at December 20, 2011 11:04 AM

3) It is extremely rare that service is SO terrible at a restaurant that less than a 15% gratuity (that's a tip, natch) is warranted. 20% is my usual norm, more if the service is especially courteous and thoughtful. If your server seemingly doesn't care and/or is rude, tell the manager -- and then feel free to tip less than 15%. There's no excuse for waitstaff being uncaring and rude, especially because they need the tips. But, again, I've found that this is a rare occurence. So leave a decent tip, OK?"

It is very rare for things NOT to be the server's fault.

Sorry, but it's the truth.

Most outings I do find warrant less than 15%, which for really good service, me and my husband tip 20%-25%-30%, sometimes more even.

"If the service is slow, that frequently is not the server's fault. (It's usually the kitchen's because they're backed up with orders.)"

Usually it is:


1. WHEN do you put in my order? Do you wait or do you go put it in immediately after taking it? If you are double sat or triple sat, you can still go put in each order into the computer after taking each table’s order. By not doing that can result in a much longer wait and that would be YOUR FAULT.

2. FORGETTING to put in an order. My husband and I have experienced this for REAL that servers ADMITTED to our faces they have FORGOTTEN TO PUT ORDERS IN. All of them were appetizers, bar drinks, and a cup of soup.

3. Did you put in the order CORRECTLY into the computer? Have had many times servers ADMITTED to our faces they did not do that correctly. Have had wrong entrées before due to our server putting in the order wrong. Have had wrong bar drinks too due to the server putting in the order wrong.

4. Did you FORGET ANYTHING I ORDERED such as a SIDE DISH? We have had this happen a number of times as well.

5. Did you DROP anything I ordered? Luckily, we have not had this happen, but I have seen a server once drop some fries from a plate before and I did have a waiter spill some margarita martini when pouring into a martini glass. In other words, it is possible, not likely, but very possible.

6. Did you remember to GET my food? We have had a server do that before. Also, we have had a number of servers forget bar drinks.

7. Did you bring out my food obviously correctly if you bring my food out? Do you realize how many times OUR OWN SERVER brings out DUH mistakes like the side dish is wrong, the entrée is wrong, something obvious is not correct bacon that isn’t covered up isn’t extra, extra crispy when you can clearly notice that it isn’t without touching anything, etc.? Every DUH mistake you bring out is YOUR FAULT I am waiting for what I did order by you wasting my time bringing me the wrong item or wrongly prepared item or forgot something. While we all make mistakes, I would have to say a good 90% of the time, servers NEVER COMPARE THE WRITTEN ORDERS TO THE FOOD, because they are TOO LAZY and DON’T CARE!!

If it’s another server, it still doesn’t make it the kitchen staff’s fault I have the wrong side dish for example since that is something that’s obvious. It’s either my server that didn’t put in my order correctly or this other server that didn’t compare the ticket to the food or that this other server did compare the ticket to the food, but just missed it(HIGHLY UNLIKELY, but possible).

I am not saying it's not possible that the server isn't at fault, just more than likely they ARE. You can tell most of the time who is at fault and who isn't by just SEEING what is going on like seeing your server not putting in your order by going to buss a table when the computer was free or taking a party of 10's order while you just placed your food order.

Posted by: Springs1 at December 20, 2011 11:58 AM

Springs: If I was still a wait person,I hope I'd never have you as a customer, after reading your [very short-lived] blog. You're the type of person who would nitpick each and every detail, and deduct a percentage off the tip for it. Your "recommendations," such that they are, really only should pertain to professional waitpersons, at the finest of restaurants. But Denny's, for heaven's sake? These are usually people on the lowest socioeconomic strata who you'd be scrutinizing their every manuever just to scrimp a few cents. Pathetic.

Again, I was in the service industry for many years and it was rare (if service was slow) that fault belonged to the waiter/waitress. Your "I saw this once" anecdotes do not refute my own personal experience taken as a whole.

Posted by: Hube at December 20, 2011 12:50 PM

"But Denny's, for heaven's sake? These are usually people on the lowest socioeconomic strata who you'd be scrutinizing their every manuever just to scrimp a few cents. Pathetic."

It's pathetic you think that people should get BAD, LAZY, and UNCARING service for ANY type of restaurant they have tipping.

It doesn't matter what the restaurant is, we have tipped 20% at Denny's even. It matters **WHO** serves you if they are a good server or not. If they CARE and aren't lazy or not is what matters, not if it's a cheap restaurant or not.

WHY do you feel there should be a difference in service at Denny's vs. a fine dining? If anything, at times, we have had BETTER service at Denny's than a fine dining restaurant, for REAL.

"You're the type of person who would nitpick each and every detail, and deduct a percentage off the tip for it."

Do you don't want to get what you *DESERVE* when tiny details are what counts when things are good as well like being nice such as simply apologizing for a mistake?

You are the type of person that seems lazy and uncaring that you don't want to get what you DESERVE in the tip, you just want the money.

"Again, I was in the service industry for many years and it was rare (if service was slow) that fault belonged to the waiter/waitress. Your "I saw this once" anecdotes do not refute my own personal experience taken as a whole."

That's because your personal experience was from a SERVER'S POINT OF VIEW when we have had it from a CUSTOMER'S POINT OF VIEW where it happened **PERSONALLY** to *US* in *OUR* dining experience.

We have had where servers ADMITTED to our faces they forgot to put in orders, one admitted grabbing the wrong one from the kitchen, I have seen servers literally DELAY purposely putting in orders to buss tables and go get orders from other customers that didn't call them over, servers that admitted they put in the order wrong(one said specifically he "PRESSED THE WRONG BUTTON", FORGOT side dishes or condiments to bring out of the kitchen MANY, MANY, MANY TIMES it's been CONDIMENTS, MANY, etc.

Sorry, but most of the time, it's because your server doesn't put in the order as soon as they possibly can(fairly of course such as I don't expect my server to put in my order if they have hot food to deliver, but if they have to time to buss a table or voluntarily go see how other tables are doing then they DO have time and they *CHOSE* to delay my order.

I saw once a waiter that took our food order and went to greet a table of 6. He could have easily done a "mini-greet" of "I'll be right with you all" and put in our food orders into the computer, but he didn't.

See, that most likely 2-3 minutes of delay can turn into many more minutes, because now other servers and/or the bartender have now beat our orders into the computer so now we have to wait longer due to OUR SERVER.

Posted by: Springs1 at December 20, 2011 07:44 PM

It's pathetic you think that people should get BAD, LAZY, and UNCARING service for ANY type of restaurant they have tipping.

Of course, I never said that.

It doesn't matter what the restaurant is, we have tipped 20% at Denny's even. It matters **WHO** serves you if they are a good server or not. If they CARE and aren't lazy or not is what matters, not if it's a cheap restaurant or not.

Actually, it DOES. The fact that you don't understand this merely demonstrates how stupid you are. You think the same people that work at Denny's could work at Tavern on the Green, you idiot? You know what the turnover is at Denny's in terms of servers? From what socioeconomic status does Denny's draw its servers?

You are the type of person that seems lazy and uncaring that you don't want to get what you DESERVE in the tip, you just want the money.

See above. What I AM is a human being who recognizes the type of job waiters have, who they have to deal with on a daily basis (obnoxious people like you), and I possess a sense of basic fairness, compassion and understanding.

If you actually bothered to READ my initial post, I DID say that especially poor service does indeed warrant notification via [poor] tip. To wit, I wrote "If your server seemingly doesn't care and/or is rude, tell the manager -- and then feel free to tip less than 15%. There's no excuse for waitstaff being uncaring and rude, especially because they need the tips."

Reading is fundamental.

That's because your personal experience was from a SERVER'S POINT OF VIEW when we have had it from a CUSTOMER'S POINT OF VIEW where it happened **PERSONALLY** to *US* in *OUR* dining experience.

Earth to Mr./Mrs. Obnoxious: Do you actually think I've never been a diner, whether in a place like Denny's or a fine restaurant like Tavern? Y'see, the difference between you and me is that I've been on BOTH sides, whereas you have been on but one. This right there demonstrates your utter ignorance of the overall subject. I mean, really -- how can you objectively state that "Sorry, but most of the time, it's because your server doesn't put in the order as soon as they possibly can" if you have no inside experience? Not only that, you cannot objectively state that this happens most of the time even in your OWN experience, for how could you even have known in most (if not all) cases unless you followed the server around personally?

I saw once a waiter that took our food order and went to greet a table of 6. He could have easily done a "mini-greet" of "I'll be right with you all" and put in our food orders into the computer, but he didn't.

Well golly gee. In other words, the waiter should screw over that table of six just so your precious little self could have "saved" 2-3 minutes. As if YOU are the only table in the whole restaurant, which doesn't even mention all the other responsibilities your server has. Once again, your ignorance is prodigious.

God help whoever has to wait on you.

Posted by: Hube at December 20, 2011 08:04 PM

I have seen servers literally DELAY purposely putting in orders to buss tables and go get orders from other customers that didn't call them over

This also says to me you don't dine out often in more upscale restaurants. People do not like to be rushed in between servings -- soup/appetizer, salad, entree -- for, often if they are, then THAT is seen as "poor service." People don't want to hurry when they're paying a C-note or more for a very fine meal. Complaining about a 2-3 minute delay would get you laughed at uproariously back in the kitchen, that's for sure. If you ARE in a hurry for a good reason (this doesn't include being an obnoxious diner; a good reason would be something like theatre tickets for a show at a specific time, etc.), then be sure to let the server know ahead of time so he DOES speed up the usual process.

And, BTW, the above can also apply to restaurants a "step down" from upscale fare. I was chided (sometimes nicely, sometimes not) for "hurrying up" diners by bringing out orders too quickly. It's almost an artform, really. But people like you, Springs, prefer crayon books.

Posted by: Hube at December 20, 2011 08:13 PM

"Actually, it DOES. The fact that you don't understand this merely demonstrates how stupid you are. You think the same people that work at Denny's could work at Tavern on the Green, you idiot? You know what the turnover is at Denny's in terms of servers? From what socioeconomic status does Denny's draw its servers?"

What does this have to do with people that are not lazy and caring, huh?

You can dine where you want, even the best restaurants have bad servers.

"If you actually bothered to READ my initial post,"

I did read it, but you are contradicting yourself saying things like "You're the type of person who would nitpick each and every detail, and deduct a percentage off the tip for it."

You are in my eyes contradicting your own logic.

"if you have no inside experience? Not only that, you cannot objectively state that this happens most of the time even in your OWN experience, for how could you even have known in most (if not all) cases unless you followed the server around personally?"

Because I **WATCH** THE SERVER WHERE THEY GO, THAT'S HOW IDIOT!!

Do they go to the computer or another table or I see them bussing a table, etc.?

"In other words, the waiter should screw over that table of six just so your precious little self could have "saved" 2-3 minutes. As if YOU are the only table in the whole restaurant, which doesn't even mention all the other responsibilities your server has. Once again, your ignorance is prodigious."

No the waiter shouldn't screw over the party of 6, it is because it **WASN'T **THEIR TURN*** at the time, it was **OURS** STILL IDIOT.

Do *YOU* like getting CUT IN FRONT OF WHEN IT'S YOUR TURN? I bet you sure don't.

It was OUR TURN to do COMPLETELY, not to do a HALF-TURN.

What kind of UNCARING person are you that is OK with CUTTING, huh?

Don't tell me it's not a line, because if I were to go up to you when you were taking an order and ask you for a couple of refills, you wouldn't think that would be cutting? IT SURE WOULD BE, WOULDN'T IT? EVERYONE HAS TURNS.

A good, caring, morally decent server would have after getting our food orders, gone to put the orders into the computer since they weren't doing anything that was PREVIOUSLY asked for.

YOU KNOW THAT WOULD BE THE **MORALLY RIGHT** thing to do, WHY can't you admit that, huh?

The more time you wait to put in that order on PURPOSE(meaning there were no other things that were previously asked for by other customers before our orders), the more time we wait because of ******YOU********** the server, NOT the kitchen staff, *YOU*!!

Posted by: Springs1 at December 20, 2011 08:24 PM

"This also says to me you don't dine out often in more upscale restaurants. People do not like to be rushed in between servings -- soup/appetizer, salad, entree -- for, often if they are, then THAT is seen as "poor service."

No one wants to wait longer for items, but also agreeably so, no one wants to have courses run into each other ANY type of restaurants, not just fine dining.

I don't dine in upscale places that much, but I always didn't ever want to wait longer for things, EVER, just as most people don't. Of course I don't want courses running into each other which is the way I feel about ALL restaurants.

"If you ARE in a hurry for a good reason, then be sure to let the server know ahead of time so he DOES speed up the usual process."

I don't feel that is "FAIR" at all. My turn doesn't go before someone else's turn just because I may be in a hurry. I would feel NOBODY LOVES waiting, NOBODY, so why would you treat them as they hate waiting since most people hate waiting. If they wanted it spaced out, they'd wait to order their entrées AFTER they get their appetizer or even after they have finished it even. Think about it....

"for "hurrying up" diners by bringing out orders too quickly."

If people want their orders not too quickly, they should run the show as I said by not ordering things all courses(except for dessert of course) at once, DUHH!

Also, asking the customer too can help if a side salad is ordered as well as an appetizer.

Posted by: Springs1 at December 20, 2011 08:31 PM

"In other words, the waiter should screw over that table of six just so your precious little self could have "saved" 2-3 minutes. As if YOU are the only table in the whole restaurant, which doesn't even mention all the other responsibilities your server has. Once again, your ignorance is prodigious."

He screwed US over. The other way around idiot that he DISRESPECTED OUR TURN and let 6 people CUT. That's making the party of 6 somehow more important when they weren't.

It would be the same thing if they were greeted first that he would have came to get our order instead of putting the 6 people's orders into the computer. That wouldn't be right to the party of 6 if the situation was switched. Understand? GO IN THE ORDER IN WHICH TURNS GO IN.

If after taking our orders, they had some people's food that was ready, well of course he shouldn't put our orders into the computer until he brought out the food, but after bringing out the food he should put in our orders into the computer.

Posted by: Springs1 at December 20, 2011 08:34 PM

I sincerely appreciate the tremendous belly laugh you just gave me!! Now, because a server greeted a table of six prior to putting in your order, he is "immoral." Again, your utter ignorance of how restaurants work, and what servers' responsibilities are as a whole, is immense.

I don't dine in upscale places that much

That was easy to spot. For you then said this:

If people want their orders not too quickly, they should run the show as I said by not ordering things all courses(except for dessert of course) at once, DUHH!

Except that, people don't order like this at restaurants, especially at fine ones. You don't get a menu, order an app, give it back, get it again to order a salad, give it back, and then get it back again to order your entree. Oh, and then give it back AGAIN, only to get it back AGAIN to order dessert. Your total ignorance merely makes your statements that "most people this" and "most people that" a complete joke. You're speaking solely for yourself, and perhaps the small percentage of other wholly clueless and obnoxious diners.

You're a pathetic specimen of humanity and a perfect example of a declining culture. I reiterate what I wrote: God help whoever has to wait on you.

Posted by: Hube at December 20, 2011 08:38 PM

"Except that, people don't order like this at restaurants, especially at fine ones. You don't get a menu, order an app, give it back, get it again to order a salad, give it back, and then get it back again to order your entree. Oh, and then give it back AGAIN, only to get it back AGAIN to order dessert. Your total ignorance merely makes your statements that "most people this" and "most people that" a complete joke. You're speaking solely for yourself, and perhaps the small percentage of other wholly clueless and obnoxious diners."

I HAVE order like this at restaurants.

YOU CAN IF YOU WANT TO, that's a PERSONAL DECISION. YOU ARE STUPID IF YOU THINK PEOPLE CAN'T CONTROL THEIR SERVICE, because they *CAN* if they CHOOSE TO.

They also don't need a menu if they tell their server, "Please wait to put in our entrée orders AFTER we receive our appetizer please."

SEE, do you need a "MENU" to do that, YOU IDIOT?

I always keep a menu at the table, ALWAYS, especially to check to make sure the prices are correct that I don't get overcharged.

Posted by: Springs1 at December 20, 2011 08:48 PM

"Now, because a server greeted a table of six prior to putting in your order, he is "immoral." Again, your utter ignorance of how restaurants work, and what servers' responsibilities are as a whole, is immense."

You are IGNORANT how **TURNS** work ANYWHERE that isn't ER, restaurants are included in anywhere.

Do you like getting cut in front of? You never answered. Sounds like you don't and you don't want to admit I am right and you are wrong about this, aren't I?

Posted by: Springs1 at December 20, 2011 08:50 PM

I HAVE order like this at restaurants.

Oh, I'm sure you have, alright! (And it would it be "ordered," not "order.")

They also don't need a menu if they tell their server, "Please wait to put in our entrée orders AFTER we receive our appetizer please."

ANY decent server does this automatically, dolt.

I always keep a menu at the table, ALWAYS, especially to check to make sure the prices are correct that I don't get overcharged.

Oh, of THAT I have NO doubt!

Posted by: Hube at December 20, 2011 08:52 PM

Oh and by the way "only to get it back AGAIN to order dessert", dessert menus are usually SEPARATE at most restaurants that are fine dining or even at non-fine dining ones even.

Posted by: Springs1 at December 20, 2011 08:53 PM

"ANY decent server does this automatically, dolt."

Some people though, may tell their server, "Please wait until we are COMPLETELY FINISHED with our appetizer to put in our entrée order. That is VERY DIFFERENT than doing it when it arrives, especially if it's a big appetizer or if they are just slow eaters or in conversation.

Posted by: Springs1 at December 20, 2011 08:55 PM

Do you like getting cut in front of? You never answered. Sounds like you don't and you don't want to admit I am right and you are wrong about this, aren't I?

As I stated ad nauseum above, you are clueless about how restaurants work. If you keep insisting that a server absolutely must put your order into the computer as soon as he TAKES your order, not only are you, again, ignorant beyond measure, but there's nothing further I can state here that will convince you otherwise. Nothing. Because you choose to remain ignorant.

All I'll say is that you need to consider the myriad number of things a server has to typically juggle, while keeping his bosses happy and turnover in mind. He has to juggle three courses (usually) per table, multiple bar orders, battle the kitchen, and other servers and bus-people. He has to maintain accurate check orders and payments, and make sure nothing comes up short. And that's just for starters. But YOU know how things work in restaurants because YOU sit there with preconceived expectations and WATCH what the server is doing. And when the server doesn't MEET your ridiculous preconceived notions of how things should be, you become an obnoxious dick.

Hopefully all Louisianans aren't as horrific as you.

Posted by: Hube at December 20, 2011 09:01 PM

"you are clueless about how restaurants work. If you keep insisting that a server absolutely must put your order into the computer as soon as he TAKES your order, not only are you, again, ignorant beyond measure, but there's nothing further I can state here that will convince you otherwise. Nothing. Because you choose to remain ignorant."

READ AND WEEP FROM A RED LOBSTER WAITRESS:

http://www.blogger.com/comment.g?postID=68058508028813746&blogID=2427972693054652420&isPopup=false&page=4

Ste319 said:In my opinion, MT, once an order is taken, it should be put into the computer IMMEDIATELY. Once my guests place their order with me, the clock begins to tick. They should be getting their apps 5-10 minutes after they PLACE their order, and their entrees should take between 20-30 minutes (where I work). You really should not start off a new table with an appetizer or dinner order on hold.
The guests who just placed their order (who are hungry) are watching you approach another table. You then have to build your rapport, go over the specials, and possibly answer questions. This can potentially be very time consuming and your guests are not going to appreciate the delay in your service.

There are other times when it is acceptable to work all your tables together, but when you have a food order you shouldn't be doing this.
The correct way to handle this is to approach the table (with the other tables' menus in hand) and acknowledge their presence, and tell them YOU WILL BE RIGHT BACK. Then you ring in the order, go back to the table, and then you can do your greeting, go over specials, answer questions, etc. Now you can take your time with the new table cause you know that your other tables' food is getting worked on by the kitchen.
I know that this can be time-consuming but it really is worth it. Waste no time getting food orders in.

This is a Red Lobster waitress on her site she has on hubpagescom Confessions-of-A-Food-Server

It won't let me paste her site.

She agrees with me and SHE is a waitress, HOW ABOUT THAT ONE FOR YA?

"your ridiculous preconceived notions of how things should be,"

There are plenty that DO.

"you become an obnoxious dick."

Not verbally, but in the tip they get what they gave, UNFAIR service.

Posted by: Springs1 at December 20, 2011 09:16 PM

"you are clueless about how restaurants work."

YOU are clueless how SERVERS CAN WORK and DO. Ste319 works the FAIR and MORALLY RIGHT WAY, you don't.

Posted by: Springs1 at December 20, 2011 09:18 PM

http://stef319DOThubpagesDOTcom/hub/Confessions-of-A-Food-Server

This is her site with "dot" meaning a ".".

Posted by: Springs1 at December 20, 2011 09:19 PM

Dude -- RED LOBSTER. 'Nuff said. What's next -- Hooters?

Yeah -- 'ya "got" me. One RED LOBSTER waitress ... a restaurant which has a turnaround time per table of what -- a half hour? In such a place, then perhaps, whenever possible, this is the best course of action. Again, it all depends on very many other variables whether an order should be put RIGHT in. Nevertheless, your "line" analogy is still stupid on its face, especially when it comes to blaming solely your server for any hassles (time-wise) you encounter.

Posted by: Hube at December 20, 2011 09:22 PM

Again: RED LOBSTER. Are you working your way "up" to Olive Garden next?

I know, I know ... I'm just an immoral, bad person because I may not have gotten that order into the computer fast enough ... one Red Lobster waitress totally nailed me.

Posted by: Hube at December 20, 2011 09:25 PM

"Nevertheless, your "line" analogy is still stupid on its face, especially when it comes to blaming solely your server for any hassles (time-wise) you encounter."

It's not stupid, it's called being ******FAIR******* if you expect a GOOD TIP.

I don't blame them for "ANY" hassles, I blame them for things I KNOW for CERTAIN like the waiter that waited to put in our food orders to greet a party of 6. I SAW HIM NOT GO TO THE COMPUTER. That is for sure blame without a doubt I can put on him.

Posted by: Springs1 at December 20, 2011 09:27 PM

"Yeah -- 'ya "got" me."

At least you had the decency to admit when you were wrong. Got to hand that to you at least.

Posted by: Springs1 at December 20, 2011 09:29 PM

Just examine this:

YOU are clueless how SERVERS CAN WORK and DO. Ste319 works the FAIR and MORALLY RIGHT WAY, you don't.

There is nothing I've written here that denotes that servers CANNOT work as you have stated. What I HAVE noted, time and time again, is that your EXPECTATIONS regarding something like a 2-3 minute delay are pathetic, petty, and ridiculously obnoxious without you considering the myriad factors involved in the business. Period. (And, again, considering the type of folks who generally work as servers at places like Red Lobster.)

Posted by: Hube at December 20, 2011 09:30 PM

"that your EXPECTATIONS regarding something like a 2-3 minute delay are pathetic,"

Not if they want OUR MONEY. They want our money, we want good service.

You want a 20%-25%-30% tip, you do what's right and fair. HOW hard is that to have common sense about huh?

Posted by: Springs1 at December 20, 2011 09:32 PM

Considering the type of person you are, I'd hand you BACK your tip along with the suggestion that you use the ridiculously small amount to buy yourself a LIFE.

Posted by: Hube at December 20, 2011 09:34 PM

"I'd hand you BACK your tip along with the suggestion that you use the ridiculously small amount to buy yourself a LIFE."

Wow, what an uncaring person you are.

Posted by: Springs1 at December 20, 2011 09:35 PM

I've been doing part time pizza delivery for more than a decade now, so please tip your pizza guy too. I believe in Karma, so in general I tip very well, even when I'm strapped for cash. I even tip at least a dollar for carry-out, if there's a tip jar.

The worst tip I ever gave, was back in the mid/late 90's, & was a quarter. My wife, my daughter, (she was about 5 or 6 and very well behaved,) and I had a late lunch/early dinner: appetizers & entrees, around 3:30 in the afternoon, and we had to make room for our entrees, by stacking our dirty dishes, which were still there when we were finished eating. At the time, I was making about $15 an hour, and tipped 30% or better there, because it was about the only place I went out to eat at.
When he followed me out to my car to ask me why, I went ahead and told him. "I heard you were one of the best waiters here, and I don't know why. You didn't clear our appetizer dishes, you never asked how anything was, or if we wanted anything else, and we had to get another server to refill our drinks. I can't blame your poor service on the hour, because there were maybe six tables occupied in the place, two other servers, and the bartender. I come in here at least once a week, so I'd say I'm a regular, and I've had better service here after waiting for a table."
That was before I drove delivery, but even then I was very forgiving if the place was busy, or if I saw that another customer was giving a server a hard time. This was just terrible service at my favorite place, from a server who I had heard was their best. If it had been my first time there, it would've been a long time before I went back.

Posted by: BaxterT at December 29, 2011 07:42 PM

Baxter: thanks for sharing. Seems you and I share the same values when it comes to tipping. I not only would have left a crappy tip for that guy (well, maybe not a quarter), but I'd have let the manager know. "Best" waiter? Maybe he got full of himself and felt it was "automatic."

Posted by: Hube at December 29, 2011 07:47 PM

I come from a country where customers are expected to tip and now live in a country where you don't tip. I prefer the latter enough that I won't be going out to restaurants in my home country. Either restaurants can pay a living wage or I'll eat at home and like it. I find I really resent having 20% extorted from me for someone just doing their damn job. I'm a rancher, sure as hell no-one is going to tip me when I get up at 6am to feed my animals. Do you tip your dentist? A lawyer? Your therapist that you need because boo-hoo you're a waiter in a crappy restaurant? I don't like tipping, so I don't go to restaurants.

Posted by: Rob at January 2, 2012 06:29 AM

Good, Rob. Stay right where you are now. Thank you.

Posted by: Hube at January 2, 2012 10:56 AM