Restaurants - please ask who gets the tips

Torry_Quine

JReacher1 wrote: »

So you believe that every carer works harder than every restaurant worker? I feel that is more ridiculous.....

It's also ridiculous to think that tipping will die out soon.

I too think it's ridiculous to compare care work with waiting on tables. Care work is much tougher.

Georgiegirl256

JReacher1 wrote: »

So you believe that every carer works harder than every restaurant worker? I feel that is more ridiculous.....

Yes I do.

It's also ridiculous to think that tipping will die out soon.

I don't believe there's anything wrong with giving extra to someone you feel has gone above and beyond, but I do believe the expectation of tipping will die out yes.

JReacher1

Torry_Quine wrote: »

I too think it's ridiculous to compare care work with waiting on tables. Care work is much tougher.

I didn't bring the comparison up. Although care work is a very valuable profession for someone to do and can be both very hard and very emotional not all care work is.

Some care work is literally just visiting an elderly patient to make sure they are taking their medicine and don't need anything.

Is that tougher than working 16 hour days as a sous chef in a busy London restaurant?

I don't think it is.

Kim_kim

JReacher1 wrote: »

I didn't bring the comparison up. Although care work is a very valuable profession for someone to do and can be both very hard and very emotional not all care work is.

Some care work is literally just visiting an elderly patient to make sure they are taking their medicine and don't need anything.

Is that tougher than working 16 hour days as a sous chef in a busy London restaurant?

I don't think it is.

You're comparing apples & pears. Some chefs work part time.

Most chefs don't get tips anyway & I've been a waitress for a good number of years.

Could I do care work - no.

And yes waiting on is about serving food & drink to tables. Physically hard, long hours running around, rubbish pay, shift pay was 6 hours, but restaurant was open 5pm to 10pm, you needed to get in half hour before it opened & if you got a table at 9.55 you certainly weren't getting out at 10.30......

ViolaLass

Kim_kim wrote: »

And yes waiting on is about serving food & drink to tables. Physically hard, long hours running around, rubbish pay, shift pay was 6 hours, but restaurant was open 5pm to 10pm, you needed to get in half hour before it opened & if you got a table at 9.55 you certainly weren't getting out at 10.30......

Oh boo hoo. I had the same deal sometimes when I worked for in retail, there are plenty of rubbish jobs out there.

ViolaLass

JReacher1 wrote: »

I didn't bring the comparison up. Although care work is a very valuable profession for someone to do and can be both very hard and very emotional not all care work is.

Some care work is literally just visiting an elderly patient to make sure they are taking their medicine and don't need anything.

Is that tougher than working 16 hour days as a sous chef in a busy London restaurant?

I don't think it is.

A sous chef is unlikely to be on the minimum wage.

JReacher1

ViolaLass wrote: »

A sous chef is unlikely to be on the minimum wage.

Thats not actually always true. Obviously it depends on the establishment but a sous chef at a good quality establishment is probably on a salary of £20k. They do however around 45-60 hours a week so in actual fact they are often either on minimum wage or even slightly below.

They put up with it though as its an important stepping stone on the way to running your own kitchen,

csgohan4

Apples and oranges,

who cares who works hardest, it's dependant on the customer tipping on receiving a service or not.

I personally don't unless the service was good, the U.S you tip regardless, negating the point of tipping IMHO

JReacher1

csgohan4 wrote: »

I personally don't unless the service was good, the U.S you tip regardless, negating the point of tipping IMHO

In American you don't tip for good service you tip (pay) for the service. This is where you're going wrong and why you are abused by Americans when you visit the States

newcook

I believe that the tip given should go to the staff working that night.

I used to work at Harvester many years ago and worked in both the bar and as a waitress - both jobs were min wage.

in the bar, you would be lucky to get a customer tip (apart from xmas day when everyone seemed to tip!), in the restaurant we almost expected a tip - though I still dont quite know why as all we did was take note of order, serve food, clean the table after (if the buser was busy) and check meals were ok.
we served bar food but never expected a tip yet same service.

we poured the drinks/made cocktails for the waitresses customers but never expected a tip.

the guys in the kitchen from pot-washer (also min wage) to head chef never received a tip either yet out of all the staff would probably deserve it as they have cooked and presented the food.


I think if the tips were shared between all staff that contributed to the meal experience I'd be more willing to pay a tip (I do tip anyway but would probably give more)

some places now make staff declare tips so they pay NI and tax on them - again I feel this is fair, I get an annual bonus at work but have to pay tax and NI and I can guarantee that the bonus I get is no where near what waitresses get in tips through the year tax free!