As with the good Rev. Willis, I too have been in the restaurant industry for 30 years. From all angles, it comes down to this, the server is paid by the tips they make. Many times they do not get the proper tip for services provided. Their job is simple, serve. Not bend over backwards or do extra things to get the tip for their service. Take order, maintain table, refill drinks, provide check, and most of all be pleasant. Very simple right.
The fact that many people have difficulty doing the math when it comes to giving a tip leads me to say, put the tip on the check as a courtesy to all. If the customer feels they should pay less of a tip, or more, it is their right. It's ok. Let them make that choice. If the auto-grat is helpful in determining the amount they want to leave, great it is helpful to all involved. I personally am terrible at the math, so I make it simple. 10% of total, after tax for bad service. 20% for good service. 30% for great service. It really comes down to a few dollars either way.
Robert Peterson - 12 years ago
From personal experiences, when we have a large party, it seems the wait staff know they will be automatically getting a 17-20% tip from the check(s) total. Therefore, the serve tends to be adequate. I rather them do a 15% automatic tip to the check and leave an option for us to add more tip if so desire.
EA - 12 years ago
How is the automatic gratuity calculated? In restaurants with taxes as part of a meal cost then the automatic gratuity calculation should not include the taxes as part of the calculation. One should be able to specify the percentage not pre fixed.
Roxane - 12 years ago
I don't like the idea of someone telling me what to tip (unless it's a large party) and would never do that in my own restaurant. The vast majority of people tip 15% and add more if they are pleased with the server. You will sometime have people tip more or less. I can't stand the new thing of asking if you want bottled water. If I want bottled water, I'll tell you. The assumption should be tap water.
I have worked in the Restaurant/Hospitality industry for over thiry years. I've done everything from dishwashing to management; and everything in between. I have worked in 5-Star establishments in some of the most cosmopolitan American cities and I have worked in some really seedy neighborhood dives where urban blight was the norm. It does not surprise me that so many votes here are in favor of NOT including an automatic gratuity. My experience in the industry tells me that those so vehemently opposed to tipping, are actually those who can afford to tip the most. In other words, and simply put, I have actually made more tips (relatively speaking) from patrons in a sleazy bar than from guests staying in one of our finest hotels. It seems that , for the most part, diners in finer establishments tend to feign a sense of entitlement and wish to be treated like royalty. We, as bartenders and servers, have no problem catering to this need for special attention. If this is truly what you need; then sobeit. Unfortunately, there are those who take this to the extreme. Many guests can be extremely rude, crass and overly/unrealistically demanding. And , in their eyes, if everything does not go exactly as they wish; you are "punished" with a mediocre tip or no tip at all. Not everyone behaves in this way, of course. And do forgive me for creating a blanket 'stereotype'. However, I have noticed over the years many folks " conveniently" forget that these hardworking waiters/servers/bartenders depend on tips for their livelihoods. The fact that this type of survey appears here on Open Table tells me that a specific type of guest is prone to respond. I would venture to say that those responding would fit into certain economic and sociospecific demographics. I'm almost certain that my former patrons from the 'hood' are not even aware of this survey. Oh , and by the way, there is a very well-known establishment on Chicago's Southside that implemented an automatic 15% gratuity policy. It is cleared printed on the menu, on the check and on the restaurant's lobby wall. No one has an issue with this policy. But then again, the patrons here truly appreciate the service being rendered. Most tend to tip extra. I know I do. Just something to think about...the next time you respond to a survey like this.
Lisa Howard - 12 years ago
as a waitress in HS and college, I felt that it was a reward to see how well I served people, evaluated by the amount of the tip left. So that has colored my worldview, but I have lived and died by the tip. actually wish there was no such thing, but know that I will not be able to change that...what about the person actually cooking the food?
TIP means " To Insure Performance" or "Perfection" or "Purpose" or what ever...pick your P
It should never be expected.
If a server is terrible, I have left a penny (once), but have also left a tip of 30% to a fabulous server who made the dinner a fabulous experience ( okay, also once).
As with the good Rev. Willis, I too have been in the restaurant industry for 30 years. From all angles, it comes down to this, the server is paid by the tips they make. Many times they do not get the proper tip for services provided. Their job is simple, serve. Not bend over backwards or do extra things to get the tip for their service. Take order, maintain table, refill drinks, provide check, and most of all be pleasant. Very simple right.
The fact that many people have difficulty doing the math when it comes to giving a tip leads me to say, put the tip on the check as a courtesy to all. If the customer feels they should pay less of a tip, or more, it is their right. It's ok. Let them make that choice. If the auto-grat is helpful in determining the amount they want to leave, great it is helpful to all involved. I personally am terrible at the math, so I make it simple. 10% of total, after tax for bad service. 20% for good service. 30% for great service. It really comes down to a few dollars either way.
From personal experiences, when we have a large party, it seems the wait staff know they will be automatically getting a 17-20% tip from the check(s) total. Therefore, the serve tends to be adequate. I rather them do a 15% automatic tip to the check and leave an option for us to add more tip if so desire.
How is the automatic gratuity calculated? In restaurants with taxes as part of a meal cost then the automatic gratuity calculation should not include the taxes as part of the calculation. One should be able to specify the percentage not pre fixed.
I don't like the idea of someone telling me what to tip (unless it's a large party) and would never do that in my own restaurant. The vast majority of people tip 15% and add more if they are pleased with the server. You will sometime have people tip more or less. I can't stand the new thing of asking if you want bottled water. If I want bottled water, I'll tell you. The assumption should be tap water.
I have worked in the Restaurant/Hospitality industry for over thiry years. I've done everything from dishwashing to management; and everything in between. I have worked in 5-Star establishments in some of the most cosmopolitan American cities and I have worked in some really seedy neighborhood dives where urban blight was the norm. It does not surprise me that so many votes here are in favor of NOT including an automatic gratuity. My experience in the industry tells me that those so vehemently opposed to tipping, are actually those who can afford to tip the most. In other words, and simply put, I have actually made more tips (relatively speaking) from patrons in a sleazy bar than from guests staying in one of our finest hotels. It seems that , for the most part, diners in finer establishments tend to feign a sense of entitlement and wish to be treated like royalty. We, as bartenders and servers, have no problem catering to this need for special attention. If this is truly what you need; then sobeit. Unfortunately, there are those who take this to the extreme. Many guests can be extremely rude, crass and overly/unrealistically demanding. And , in their eyes, if everything does not go exactly as they wish; you are "punished" with a mediocre tip or no tip at all. Not everyone behaves in this way, of course. And do forgive me for creating a blanket 'stereotype'. However, I have noticed over the years many folks " conveniently" forget that these hardworking waiters/servers/bartenders depend on tips for their livelihoods. The fact that this type of survey appears here on Open Table tells me that a specific type of guest is prone to respond. I would venture to say that those responding would fit into certain economic and sociospecific demographics. I'm almost certain that my former patrons from the 'hood' are not even aware of this survey. Oh , and by the way, there is a very well-known establishment on Chicago's Southside that implemented an automatic 15% gratuity policy. It is cleared printed on the menu, on the check and on the restaurant's lobby wall. No one has an issue with this policy. But then again, the patrons here truly appreciate the service being rendered. Most tend to tip extra. I know I do. Just something to think about...the next time you respond to a survey like this.
as a waitress in HS and college, I felt that it was a reward to see how well I served people, evaluated by the amount of the tip left. So that has colored my worldview, but I have lived and died by the tip. actually wish there was no such thing, but know that I will not be able to change that...what about the person actually cooking the food?
TIP means " To Insure Performance" or "Perfection" or "Purpose" or what ever...pick your P
It should never be expected.
If a server is terrible, I have left a penny (once), but have also left a tip of 30% to a fabulous server who made the dinner a fabulous experience ( okay, also once).