MONEY MORAL DILEMMA. How much should Nigella tip?

nathanhill69

GSXRCarlos wrote: »

....... if we had a good night we'd give 5p per person eating - not much, but a contribution all the same

Tell me that I haven't read this right - 5p per person if it's a good night? Please, don't insult the waiting staff with such a paltry amount - that's worse than no tip at all. If I was a waiter and a customer left 5p per diner I'd actually take that as an indication that my service had been way below par and a slight on my performance.

I think people comparing other jobs to waiting staff is a red herring as all jobs have different pay and conditions which, when you take on a job, is understood between employer and employee. Currently it is accepted that waiting staff make up their salary through tip - much the same way a banker makes up their salary through bonuses, an estate agent through property sales, a car salesman through car sales, a commission only sales person through closed sales, a John Lewis staff member dividend/bonus based on performance of the group.

By the way, a very patronising attitude displayed by some who say "get a better job if you don't like it" - students, second job holders, people trying to make ends meet or bettering their families life - a demonstration of people working hard to earn extra money to support themselves and often waiting jobs are ideal for these types of workers. They should be applauded on their work ethic, not belittled and punished by tight !!!!!! who offer idealistic notions that by not leaving a tip will some how make employers raise their salaries - honestly this is the real World and in the here and now tipping is a fundamental part of these workers earnings. At least with a tip you the customer exercise some control rather than having the cost of service concealed within the menu prices of items OR just added on as a standard, non-discretionary service charge.

qetu1357

Why should the customer pay the employer (for the meal) and the employee (for serving the meal)?

The employer should ensure that the employee is rewarded for their work. I suggest a basic plus a share of the profits based on the individual's performance.

I know this may sound mean, but it is not my fault that someone is underpaid. It is the employer and employees responsibility to sort that out instead of making the customer feel guilty.

Susan_Frost

Nigella is in charge of splitting the bill. She should split it three ways, having taken off the vouchers. Then it is up to the individuals to throw in what s/he thinks is a suitable tip. Why argue? Give if you want to, dont if you dont.

gimmedosh

If they're such skinflints they shouldn't have gone out!!!

I agree with one users comments you should tip on the quality of the food and service.

Incidentally in the States I have it on good authority that restaurants EXPECT 25% of the bill as a tip :eek:

Hands up who would give over THAT much Id be tempted to cook a meal myself

peternewmanlegros

I think I agree with those who say that any tip should reflect the effort made on the part of the waiting staff. My example would be this - we celebrated once with a bottle of champagne at a well known bar in London. The bottle cost something in the region of £30 and the service charge was 15% ie £4.50 just to open the bottle and pour a couple of glasses. Had we bought a bottle of wine at say £15 the cost of opening and pouring it in service charge would have been £2.25 for the same effort. So for a couple of minutes attention and service £4.50 or £2.25. Had we been dining there and been given service for a couple of hours maybe the 15% would have been more reasonable?

hellywelly5

We quietly slip a tip into our waiters hand at our local favourite restaurant. He's on a minimum wage and says if the tip is left on the table, then it goes straight into the restaurant til and the waiters aren't allowed to keep any of it. So my advice would be for Nigella and co to ask their waiter/waitress whether they can keep their own tips, if so, tip only by the service they have provided - and a fiver is max. If they can't keep their own tips, then don't leave one. Simple.

gemmadahr

I think the most important thing is to pay the tip in cash. That way you can be certain that all of the money goes to your waiter. Some restaurants keep a percentage of the tips to subsidise wages! Tip 10% of the discounted price for average service, or up to 10% of the full price for great service. That's fair.

GSXRCarlos

nathanhill69 wrote: »

Tell me that I haven't read this right - 5p per person if it's a good night? Please, don't insult the waiting staff with such a paltry amount - that's worse than no tip at all. If I was a waiter and a customer left 5p per diner I'd actually take that as an indication that my service had been way below par and a slight on my performance.

Sorry, you've misunderstood me.

As a waiter i would give the kitchen staff 5p per cover (person eating) it's not much, 20p per table of four, but when we had busy nights could add up to quite a lot. when split between the kitchen staff it paid for their first few drinks behind the bar

descartesmum

Funny, this happened to me last year. 3 of went to ASK and 2 of us agreed that it should be pre discount and the other friend shocked me when she left £1. The other friend and I made it up to 15% of a tip. I always do 15% if the service was good.

blondecaz

As a student who is currently working three jobs day and night just to be able to afford my rent (one of which is a waitressing job) I really appreciate tips when they come my way but they are getting to be few and far between.

I don't have much money, but I always tip when I eat in a restaurant or have my hair cut. The amount would depend on the quality of service. It's a nice gesture and it's just polite. Personally if I was on a date with a guy who didn't tip the waiting staff, I would find that really off-putting!