That's one of my pet peeves - my generous tip subsidizing someone else's meal!
Thoughts on tipping...
- Thread starter 30A Skunkape
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For ?tipped employees? who meet the eligibility requirements for the tip credit under the FLSA, Florida employers may count tips that are actually received as wages under the FLSA, but the employer must pay the ?tipped employees? a direct wage in an amount equal to the minimum wage of $6.67 minus $3.02 (which, as required by the amendment, is the 2003 tip credit existing under the FLSA), or a direct hourly wage of $3.65 as of January 1, 2007.
I generally start with 20% and then subtract or add from there. I just calculate 10% and X by 2. I was always a whiz at math. 
So, does a slow kitchen affect your tip?
So, does a slow kitchen affect your tip?
Not if my server lets me know that there is a delay and my throat doesn't get too dry
. A slow kitchen affects my decision to dine there again, not my tipping.
BR, don't feel bad about your husband's tipping problem. My sister, doesn't tip on the total amount of the bill because she states that the server shouldn't get tipped on the government's tax. :funn: Can you tell that she is in politics? God bless her.
Bob, you bring up large parties and automatic gratuity. One thing I've noticed is that sometimes when I am dining with a small group of people, is that the person holding the check, taking the money from everyone else, tends to calculate the tip + the check, then after collecting everyone's money, calculates their own amount to contribute. I hate that because often times, we will all be big tippers, except for that one person holding the check, and we will almost have the total amount, including tip collected, and that last person will chip in only a couple of bucks, so the server doesn't end up receiving the nice tip.
I had that happen with friends this year, and I was surprised.
Really embarrassing...she gave 10%,
and we had really good service. Just because my friend was a cheapo does not mean that I was. Not sure how I will handle it next time. I may make of point of saying how much I want my part of the tip to be/
Then they can contribute what they feel is fair.
A fast and flowing bar usually eradicates my slow kitchen blues.
As a matter of fact, this is occurring, right here in my house RIGHT this very minute. Yep...I'll be "tipping" soon
I used to work with a guy who would tip about 20%, but always insisted on handing it to the person directly. I always found that so embarrassing. Leave the tip on the table...a tip is usual and customary, not a present.
Oh, and as for parents, I always used to make sure I had enough cash to supplement my dad's tips when I went out to eat with him.
Oh, and as for parents, I always used to make sure I had enough cash to supplement my dad's tips when I went out to eat with him.
The pre-printed tip percentage on the bottom of your credit card slip comes from the credit card companies. They get 3% of every charge.... including a servers tip. So when your are tipping 20 % the server is actually getting 17% (This is why I try to tip cash even when paying with my card) getting the server a larger tip gets the credit card companies a larger tip. It is their way of upping profits on every charge at every restaurant around the company. QUOTE]
Our servers are tipped out every night from the credit card receipts and they always get the full amount that is written in for their tip. It's the owners responsiblity to take on the percentage the card company charges.
It is also up to the owners if they want to pay the minimum wage set for servers, which we think is a totally rediculous amount, or pay an increased amount. If you have never worked in the food service industry you cannot believe how hard it is on the servers, bussers, and cooks. The hostess gets it when she has to trouble shoot a table that had slow food coming out or when tables accidently get overbookedand they have to try and explain to someone who is expecting that table NOW. There is just so many things that can go wrong, but there are usually more magical nights when everything flows and all is right in the world!
Back to tipping.....on large tables we let our servers decide if they want to use the 20% automatic tip or if they want to let the table tip them. In our experience over the years the server will go with letting the table tip them. But there are occasions when an automatic tip is neccessary. Now, that's a story for another time!:roll:
Kat
A fast and flowing bar usually eradicates my slow kitchen blues.
As a matter of fact, this is occurring, right here in my house RIGHT this very minute. Yep...I'll be "tipping" soon
please!!!!