It's the end of the weekend and it's tax season, meaning that chances are, you went out to eat recently. Not at McDonalds or Wendys or even out for pizza, but at one of the many sit-down restaurants around the country. It could have been at Waffle House or Denny's after a late night. It could have even been at Applebees, Olive Garden, or Chili's with family, friends, or that significant other. It could have even been at Ruth's Chris. Either way, when you dine in at one of these sit-down restaurants, you are expected to give your server (formerly called waiter or waitress) a tip for their service.
These aforementioned tips vary anywhere from 0 to even 25-30% of the total bill. A minimum of 15% is suggested for adequate service. One must also bear in mind that servers only get paid around $2.13/hour for their services. They basically live off tips. Being that I enjoy a sit-down meal somewhere at least once/week, plus the fact that my mother used to be a restaurant server, I know all too well the importance of tipping for a job well done.
Now how would you define a "job well done" in the restaurant business? Well you have to consider the factors that the server can control. For example, they have no control on where or how long it takes to seat you, how long your food cooks, or how much the total bill is. A server should be friendly, courteous and genuine, present you with a menu, their name, and ask you what you would like to drink. They should give you a few minutes to order (no more than 5 minutes). The typical meal takes anywhere from 10-25 minutes to cook. They should check in on you at least every 5 minutes. In short, consider it the "rule of 5". After your meal is served, they should also continue to check in on you every 5 minutes, no more than 7 minutes. And if you don't see them for 10 minutes or more, that's unacceptable, even on a super-packed evening. A member of management or a co-worker should at least check on you during this time period. If the server fulfills all of these requirements (and are cordial at least), they deserve a tip of anywhere from 15%-20%. Calculating the tip isn't that hard. Simply multiply the bill by .15, and round up the amount. For example, 15% of 19.35 is 3.35. It shouldn't hurt you to simply tip $4. Outstanding service should not, depending on the size of your own budget/wallet, be less than 20%. Sometimes you may just wanna simplify things and follow the rule of 5 and tip $5. If your bill is $25 or over, the tip will usually be around $5 or more anyways. Restaurants such as Hooters typically have different unwritten rules. Tips of 25% (or even 110% if you're with the fellas and balling) is usually recommended and expected of patrons.
Now of course bad service doesn't earn a tip. I don't care if you're 18 or 80, YOU ARE NOT obligated to reward poor service. You can either give a reduced tip (less than 15%) or not tip at all if the service was that bad. It's almost like servers are working on commission. If you don't make sales/production in a commission-type job, you do not get paid, point blank. I believe that the same rules apply in being a server, or even a bartender. Another thing I've done before and I'm not proud of was tip a penny. I was extremely angry because my server basically paid me NO attention whatsoever, did not fill my tea hardly any. I mentioned in my very first blog how much I love sweet tea, and I consume quite a bit in one sitting. She also had an awful attitude. It was the absolute worst dining experience I've had as an adult. I even told a manager afterward how dissatisfied I was. I do know folks that will tip only a penny when the service is that awful, but I believe that's unnecessary and rude. Just simply leave no tip and be sure to find a manager after the fact if things went that far south. If the manager doesn't give you any satisfaction, go above their heads, to corporate if need be. There is a right and a wrong way for getting justice.
Also, here's a little known tidbit if you're paying with a debit or credit card. Even if you're tipping with cash or gratuity has been added in (typically for parties of 8 or more), write something on that receipt anyways. There is a blank space on the receipt between the meal total and the actual total after tip or gratuity. If you're not tipping anything, write a "0" with a line drawn down the middle. Failure to do this can often cause dishonest servers and such to write whatever they want in that line. Do not become a victim of that sort of crime.
Black folks, for a variety of reasons, tend to undertip or not tip at all. I encourage black folks (even with Black History Month almost at an end and ESPECIALLY with CIAA tournament festivities in Charlotte, NC coming up this week) to please at least tip your servers 15% for adequate service, and 20% if you can. It's good practice, and shows being grateful for a job well done by the servers.
You have to also put yourselves in the shoes of those restaurant workers. They often work 8-10 hour shifts, constantly on their feet, often no breaks, and can feel worthless. Showing a little kindness (and an adequate tip) can make a difference in their day and performance.
Finally, you don't want to be the person whom they recognized from your last visit and they "accidently" drop your food on the kitchen floor and put it back on your plate and serve it to you. Karma is real, and it doesn't hurt to be kind to folks.
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