Is it ethical for employers and managers to tier the tips of servers and bar staff as a means of creating an "incentive" programme?
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posted by _superconductor
on Nov 9, 2012 -
19 answers
tl;dr: I’m an easy restaurant patron who tips well. How can I benefit from that fact at the beginning of my meal?
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posted by ericc
on Feb 24, 2012 -
37 answers
As a result of my family, I've been a fairly mindful tipper for restaurants/bars/etc. involving service and have adjusted the percentage I tip based on what's considered the norm irrespective of quality of service (now, doubling tax which is close to 10% in CA and rounding up). I ran across
minimum wages for tipped employees as a result of an argument with a cheap tipper and discovered that in CA waitstaff is paid at least minimum wage ($8, and higher in SF) without tip credit. I've looked at previous AskMes about
dealing with bad tippers,
contextual tipping, and others.
Knowing that tipping in CA no longer goes toward maintaining basic wages, (based on size/# of staff, i.e. tip out), would it be socially acceptable to move toward a quality-based criteria for the value of the tip, and what would you consider an appropriate minimum assuming a properly run restaurant where employees are getting paid on-time and full salaries? Feel free to correct me if I've misunderstood anything.
posted by palionex
on Feb 28, 2010 -
43 answers
If you know the chef and therefore get some special treatment, how do you respond?
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posted by dublin
on May 7, 2009 -
13 answers
After a long day at work, I picked up the check at my favorite restaurant. Checking my receipts today, I realize that I messed up the math and inadvertently left an embarrassingly paltry tip.
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posted by Morrigan
on Jul 13, 2008 -
25 answers
From the perspective of the waiter/waitress, is it better for me to tip via cash on the table vs. a number written on the credit card transaction? Do they end up getting less when tipped via credit card, due to restaurateur shenanigans or tax reporting or other? Cash often isn't an option because of time constraints (need to make change) or just laziness.
posted by intermod
on Jul 3, 2005 -
36 answers
TipFilter: Some friends and I were on the receiving end of some bad service last night, so we didn't tip. The waitress followed us out and made a scene. I'm looking for advice on how to handle tipping in these rare situations and what to do now. [More Inside]
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posted by jaysus chris
on Feb 2, 2005 -
85 answers
