Tipping.
It’s a constant issue of contention between the restaurant going public and the food-service industry that supports their habits. I’ve been on all sides of the issue as a server who works for tips, as the manager of a restaurant that employs servers who’s financial well-being depends on tips and as the patron of a restaurant who is expected to provide a tip to supplement the low wages the owner provides. I can tell you the issue looks bad from each of those angles.
As a server, I always tried to do my best to accommodate the guests requests and keep them happy. I know that there is nothing I can do to ensure I get a tip, but my odds are better if I introduce myself and talk with the guests a little bit. On the other hand, the entire idea of groveling for a tip to tables that get their food out quickly, never have to ask for refills, and are given everything they ask for only to be stiffed at the end of the experience is frustrating.
As the manager of a restaurant I always felt bad that I couldn’t provide my employees with an actual living wage, but pay rates for servers were determined at the corporate level and I had no input. Even those servers that had been with the company for decades were only paid the federal minimum of $2.13/hr (one server had been with us for over 23 years by the time I left). However, during those days when the housing bubble was on the rise and everyone felt wealthy they averaged about double what I paid my cooks.
As a patron, I’ve experienced excellent and poor service. I generally tip around 20% unless service is poor and then I tip around 10%. I understand how a restaurant works though, so I make allowances for things that are not in the servers control. Food taking too long to get to the table? don’t take it out on the server, they aren’t in the kitchen. Now, if you can’t get your server to the table to take your order, or they constantly walk by and ignore your attempts to get their attention, that’s when I reduce the tip.
I always appreciate those kind and understanding people who tip above 15% (even though the national average is closer to 18%) and have to wonder what thoughts go through the heads of people who leave no tip at all. Some think that they are already paying for the food, why should they be expected to subsidize the employeers woefully inadequate pay rates. Others rationalize their selfishness by saying that the servers should get a “real” job if they don’t like working for tips.
In the restaurant where I worked, the average guest spent about $8.50. If I raised the servers to a fair wage they could live on, that figure would have to increase to $14. Most customers would simply look at the prices and go across the street to another chain that they were expected to tip at and not think about the added cost at the end of the meal.
Other restaurants go further by expected the server to then pay the bussers and bartenders out of their tips as well. This allows the employer to pay several groups of people below the minimum wage, but forces the server to pay based on their sales regardless of whether they got a 30% tip or a 2% tip.
I realize that everyone is beginning to feel the financial pinch that comes with a failing economy, but look at your wallet before you go out. If you can’t afford to leave a tip, or simply don’t believe in tipping for whatever reason you rationalize that makes you sleep easier at night, go to a restaurant where you aren’t going to make a poor server run back and forth at your every whim hoping for a few dollars. You aren’t hurting a huge corporation with a sizable profit line when you do that, you’re hurting an individual that has to make a rent payment in a few days and is probably living on their tips instead of a paycheck. Go to fast food restaurant where you don’t tip, but have to instead go place your order off of a sign attached to the wall. Go pick up your food yourself, get your own drinks from the self-service soda fountain, and then pick up your own trash on your way out.