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You say they would deserve it. Well I worked 55 hour+ a week all my working life and at that rate of pay, I would have made $228,000 a year. I made no where close and hope that I was worth more than a waiter. I know I would have traded jobs happily at even money. My daughter waitressed a summer and said she would love to do it forever, if she could make a good living. Again, I'm sure my math is wrong, so please help me with it. I know they don't make a big money and I'm not trying to argue they do. I just can't get the math.
From the Banks of the Cape Fear River
it's been a long time since I worked in service industry.... but even so I'm comfortable saying 20 tables in the type of restaurant where where $150 is average check..... no way, no how... your numbers are grossly inflated... way off base
places where I worked.... $50 check average... meaning table of 2 - $100 check @ 20%.... $10 per head....
I ran 4 table station and would have 20 guests on average...
that's $200 gross tips per night... then tip out %30 (5% to bar, 15% to bus boys, 10% to food runners)... I walk w/ $140...
and you don't make minimum wage, you make $2.15/hr.... so take home before taxes is more like $150.... or less than $20/hr.
tipping out to kitchen is not standard but does happen on rare occasions.... e.g., when large, expensive banquet-style parties result in huge gratuities.... then it's expected to give some amount to kitchen staff... but no it's not normal/standard
This post was edited by slimkid 15 months ago
Fat, drunk, and stupid is no way to go through life, son.
-- Dean Wormer
Tips need to be earned. If I get awful service I won't leave a tip.
For "average" service I tip a little over 15% (15% + round up to the next even $).
For really good service I will tip 20% or more.
Also, a particularly attractive waitress will get a little extra.
I tip about 10% for prompt service at carside carryout.
Always overtip a hair stylist or breakfast server (as long as the service is not bad).
Several years ago I went out to dinner with a female friend. We went to a nice restaurant. The service was awful. Twice I had to go and ask the hostess to have our waitress come to our table because we had been waiting several minutes for small things (we were at our table for 10 minutes and she had not even come to bring us water yet). Meanwhile she was doting on an older couple at one of her other tables. By the time dinner was done she realized she blew it with us. She was very apologetic. Had she not been, she would not have received a tip. But because she was I gave her a standard 15%, about $15.
At that same time I had a BBQ place I went to lunch at work almost every day. I had a regular waitress. I always had my drink promptly, and never had to ask for a refill. She was very prompt bringing my food and was very friendly. The next time I went there after the event above I left her a $20 tip for an $8 lunch. The next day she asked me why, and I told her about that experience, and that she deserved a bigger tip than that waitress did.
the business is totally different in Europe.... at least, as I understand it...
servers do not get paid a wage.... and don't depend on tips.... as they do here in the U.S.
in Europe it works differently: the server buys the food from the kitchen and then sells it for a profit to the guests..... since prices are predetermined.... the servers make more or less money on their ability to sell to the guest...
not sure why a server would be insulted by a tip... but easy to see why it would be considered unnecessary....
I usually tip the normal 15-20 percent...My reason? Because I have seen the movie "Waiting"...
Any time you give a man something he doesn't earn, you cheapen him. Our kids earn what they get, and that includes respect.” - Woody Hayes
50 cent dawg. Lol, jk. 15% poor. 20% average. 25% good/great.
We may have lost the battle......but not the war.
You see that sign that says 'Rib Tips'??
I am a Buckeye...proof there is a God in Heaven who loves me.
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