TIPS - To Insure Prompt Service

 

CNN has recently run some articles about “the tipping culture” which have gotten me to start thinking…

 How did American consumers get suckered into paying a portion of an employers wage to their employees?  Why does the government that requires a minimum wage let food service owners blow it off?  And why does the tip depend on the price of what you have ordered?  Service will be the same if your ordered filet mignon or chicken pasta. 

 The last few times we’ve eaten out I’ve paid attention to the amount of time the server has directly been serving me. 

 After being seated, one is handed a menu and asked about drinks… 45 seconds max.

 In hopefully less than 5 minutes returns with drinks and asks for your order…  2 minutes including getting the drinks poured.

 Ten to fifteen minutes later (or more) brings out food… 3 minutes to put food on tray, carry over, and set down.  Any time spent getting items that should have already been available is on them.

 If you are lucky, a zip by check of your drinks mid-meal.  30 seconds.

 End of meal check to see if you want dessert.  15 seconds.

 Back with check... 15 seconds.

 Bye bye!

 You have seen this person less than 7 minutes. 

 Now lets say you had a nice steak- that will be about $50 or more total costs.  The little electronic pad wants you to tip 18% or 20% or 25%.  Going the middle road, that is $10.  Now figure they turn 6 tables in an hour and that everyone’s bills are similar or more.  This server has earned $60 an hour.

Even worse is when there is a tip expected running a cash register.

 My friends who were once servers said it was good money…  yeah, I think so.  

 Other countries expect waitstaff to provide good service as a standard. 

 I’ve decided enough is enough.  Good standard service will get 10%.  GREAT service will get more (since it is such a rare thing).  Crappy service will get nothing… and I won’t be back there either. 

 Don’t even get me started on places that CHARGE a fee for groups over 6!