Do you tip in restaurants?

balabooberlies

Happy New Year Takmon

hope you had a lovely evening.

And a Happy New year to all that worked this evening, catering staff, emergency services, all the doctors and nurses. And anyone I have forgotten. I send you all much gratitude and wish you all the very best for 2020.

Bala

X

Kim_kim

balabooberlies wrote: »

Ooohhhh

I must add this. McDonald's is a fast food restaurant, a few steps up from your desire to have food delivered by robots. It is not a restaurant in the sense we were talking about. I am so tired that I didn't at first get the point you were trying to make. I think you have failed and missed all the points completely. And of course I mean that in the nicest possible way because I do understand that there will always be differing opinions. I am only responsible for my own and in this instance it is backed by a good 20-30 years in the industry.

Didn't you read the sorting the 'wheat from the chaf' ?

The attrition rate in the catering industry is very high because NOT everyone can do the job. I have already explained why.

You seem to want to demean this job or at least reduce it to a standard that is menial. Why is that ?

Perhaps your gut instinct is telling you that you would be one of the many that cannot do the job ?

Just a suggestion.............

Did you really mean to use attrition? I don’t think employee attrition applies here, maybe retention would fit better.
The retention rate in catering is low as it’s a stepping stone job for most. I did it myself as a young woman (before I gained a professional qualification in my 30s). I worked in a west end hotel & I did some casual/agency waiting in many west end establishments, the cafe royal being one. It was very hard physical work & certainly at that level it’s more complex than MacDonalds, but it’s not nearly as skilled as what I spent 3 years studying to do.

SuperPikachu

I will only ever even consider tipping if I feel like the server went out of their way to improve our dining experience.

If it is somebody literally just doing their job then I absolutely do not.

NBLondon

balabooberlies wrote: »

I must add this. McDonald's is a fast food restaurant, a few steps up from your desire to have food delivered by robots. It is not a restaurant in the sense we were talking about.

McDonald's identify as a restaurant therefore they are a restaurant.

What you've been describing, bala, is providing good service and you're right - it does require effort and skill to do it well. However, it is possible to provide an adequate service with only a minimum level of skill. And the border between "adequate" and "good" varies with the type of restaurant and the expectation of the customer. You say that people eat out for the experience and the ambience - some do but not all. Some do it for the convenience; to eat a style of food they enjoy but don't have the skills or inclination to make at home; or to enjoy the company of the people they are dining with (if a dinner party is not a practical option). Good and appropriate service can add to the experience - but if people aren't actually there for an experience - it only adds a minimal amount.

My definition of really good service includes being able to "read" each customer and judge whether they want repeated attention or chat or speed/efficiency and adjust accordingly. That's a skill that not everyone has and not every one can learn. If I see it - I will reward it.

If it's a binary choice between great food and competent service or competent food and great service - then I'm always going to go for the former. (Others may differ) Last time we ate out was at Comptoir Libanais (if you don't have one in your neck of the woods - vaguely Middle Eastern; mid-range). The service is adequate but nothing special; we went for the menu. There was a standard 10% service charge - given that the starter plates weren't cleared before (or even at the same time as) the mains were delivered, I wasn't prepared to add anything over that. It was peak time and busy, so I felt it would be churlish to challenge it.

balabooberlies

NB

I understand/agree with what you have said. Your use of language is beautiful.

I wouldn't have challenged the service charge if I felt it was lack of training that caused them to serve the main course before the table was cleared. I would have if I felt it was down to laziness or a bad attitude.

One of my skills was to be able to read people. Or so I was told.

Just to clarify, I know exactly where the skill set of people in this job lies. I am not silly and I rather regret getting drawn in. I had to defend this fine experience. I loved it. But no big deal.........just won't do it again.

I myself have never felt comfortable with service charge being added to the bill. It is not mandatory and should be left to the customer. In my humble opinion.

Thank you for your input.

NBLondon

balabooberlies wrote: »

I wouldn't have challenged the service charge if I felt it was lack of training that caused them to serve the main course before the table was cleared. I would have if I felt it was down to laziness or a bad attitude.

Having eaten there before - I think it was sloppiness on this occasion and possibly the place being packed and not having one server throughout.

I myself have never felt comfortable with service charge being added to the bill. It is not mandatory and should be left to the customer. In my humble opinion.

This got debated way up the thread. Part of the problem is that there is no logic to it being a percentage of the price of the food item. Does it require more skill/effort to serve a £25 steak than a £10 fancy burger? Not really. Do you give a better service to the customer who pays more? (You probably didn't but some would do in the hope of a bigger tip...)

Some argue that the act of taking the order and bringing it etc. is part of the meal and should be factored in to the price of the dish. Which would allow for those that do require extra skill e.g. a dessert which is flambeed at table side. Maybe the cover charge is the answer - a set fee per diner to cover all the standard service aspects - and if they think they have received a higher level of service, they can tip on top - directly to the person who went the extra mile

balabooberlies

Sounds like a good idea.

I can flambe, fillet a fish at the table, silver serve.

Was taught at a young age by my father who had his own restaurant/s. He had worked for some time at Claridges.

When he retired, he trained as a butler.......for fun.

Having said all of that, my cooking skills leave alot to be desired.

DanielGamer

Yes, I always tip sometimes 10% or sometimes 15 or 20% 

oldernonethewiser

DanielGamer said:

Yes, I always tip sometimes 10% or sometimes 15 or 20% 

Even for poor service?

pickledonionspaceraider

I earn min wage
I cannot afford to tip other minimum wage workers.  It would put, say, going out for a meal - out of my price range.