Why Tip?

human743 · September 20, 2006, 6:08pm

[quote]buffalokilla wrote:
human743 wrote:
Every server in the US is GUARANTEED minimum wage for your workweek. No server can make less than the normal minimum wage. They have to make up the difference if your tips do not get you to $6.50/hr. (or whatever it is in your state/city)on average for the week.
All servers will get at least this. If you are a server and have ever gotten less than this for a pay period, I recommend you contact the labor board, because it is against the law. No server is going to lose money or make less than the standard minimum wage. It’s the law.

Check back through the thread, this is factually incorrect. There’s an exception in the law for employees such as waiters (I think bartenders fall under it too? could be wrong). It’s not like all the restaurants in the US are somehow getting away with this…well, from a legal standpoint anyway. I think it’s stupid.

-Dan[/quote]

Well, I don’t rely on the thread for legal information, I check it out with the government. A restaurant I worked at as a cook had to raise all the waitstaff pay after I brought it up because they were unaware that the minimum had raised from 2.13 to 3.09. Just because someone pays you a certain way doesn’t make it legal. The jails are full because people break laws all the time.

“A tipped employee engages in an occupation in which he or she customarily and regularly receives more than $30 per month in tips. An employer of a tipped employee is only required to pay $2.13 per hour in direct wages if that amount combined with the tips received at least equals the federal minimum wage. If the employee?s tips combined with the employer?s direct wages of at least $2.13 per hour do not equal the federal minimum hourly wage, the employer must make up the difference. Many states, however, require higher direct wage amounts for tipped employees.” From US Dept. of Labor

Also:

“Tip Pooling: The requirement that an employee must retain all tips does not preclude tip splitting or pooling arrangements among employees who customarily and regularly receive tips, such as waiters, waitresses, bellhops, counter personnel (who serve customers), busboys/girls and service bartenders. Tipped employees may not be required to share their tips with employees who have not customarily and regularly participated in tip pooling arrangements, such as dishwashers, cooks, chefs, and janitors. Only those tips that are in excess of tips used for the tip credit may be taken for a pool. Tipped employees cannot be required to contribute a greater percentage of their tips than is customary and reasonable.” US Dept of Labor

The key part of the second quote is “Only those tips that are in EXCESS of tips used for the tip credit may be taken for a pool.” This means that you cannot be required to tip out if your tips have not brought your total wage(tips + hourly) to your states minimum wage. I am not saying that it is not done, I’m just saying it’s not right and also it’s not legal.

Dorso · September 21, 2006, 3:14am

After reading just the first page of this thread I cannot believe how many cheap bastards there are out there. Sorry guys, but a 15% tip is the bare minimum regardless of service. If you have a bad expereice, you speak with the manager or do not return to that establishment, but you still leave at least a 15% tip.

That is the best way to get your point accross. If you just leave a shitty tip and walk out, everyone who works in the restaurant is going to know you are an asshole before you even reach your car, but they will have no idea that their was a problem with service. Seriously, be a T-Man about it.

I think most people have some sort of God-complex at restaurants and get some sort of gratification out of deciding the fate of the server.

Btw, 15% doesn’t really cut it anymore. 18-20% is really the standard for normal service. If you are not willing to leave such a tip than you should not eat at restaurants…fair is fair. Dining out is a luxury and if you can’t afford it, you shouldn’t do it and then compensate by skimping on the tip.

Or at least let your server know from the beginning that you are a poor tipper so you he won’t waste his time with you. Chances are you will find something to complain about anyway.

rawda · October 6, 2006, 5:50am

[quote]MrChill wrote:
rawda wrote:
who gets paid more, sales/customer service, or laborers.

sales/customer service of course. why? because not everyone can work with people. i’ve done both, and working with people is infinitely harder than doing hard physical labor.

it’s all supply and demand. any server can cook, but only a small minority of cooks could serve. therefore, servers make more money, pure and simple.

Salesmen get the money in. Until a sales is done, nothing happens.

On the other hand … when was the last time you went to a restaurant only because of the waiter? What’s his extra added value that’s so special?

(I’m talking restaurants here. I can’t count the times I heard female barmaids say they make 1500$ clear a week because of their looks, or how using a ‘boob shirt’ gives them an extra $100 on tips at the end of the shift.)
[/quote]

i wasn’t responding to the people bitching about tipping, i was responding to the cooks bitching about making less than the servers. i’m talking about why the servers make more than the cooks.

btw, it’s ridiculous for people to piss and moan about tipping. if servers weren’t tipped, then the restaurants would have to pay the servers more in wages. and how would the restaurants make up for that cost? they’d have to charge more for food/drink.

it’s way better to have the tip system, because then you can reward the servers that are good, and punish the ones that suck. without tipping, you don’t get a choice about it. the shitty servers would make the same as the great ones.

allNatural · October 6, 2006, 6:20am

[quote]mazilla wrote:
the rerason people leave a shitty tip, for the most part is due to shitty service by the wait staff.

why does’nt the cook get tipped? he/she is the one who made the food the people are tipping for.[/quote]

huh

MrChill · October 6, 2006, 9:27am

[quote]rawda wrote:
btw, it’s ridiculous for people to piss and moan about tipping. if servers weren’t tipped, then the restaurants would have to pay the servers more in wages. and how would the restaurants make up for that cost? they’d have to charge more for food/drink.

it’s way better to have the tip system, because then you can reward the servers that are good, and punish the ones that suck. without tipping, you don’t get a choice about it. the shitty servers would make the same as the great ones.
[/quote]

Agreed. I also stopped trying to make sense of this whole thing after reading in a newspaper that some clients in bars even order beers of brands they don’t like just so that the barmaid has to bend and get them in the lowest part of the fridge.

In the end, people support this social tradition because they want to. Dissidents I know generally pack their lunches or cook at home and spend the ‘tip premium’ in higher quality food and drink.

Springs1 · January 20, 2007, 3:21pm

OneEye
[And by the way, “poor service” does not mean “my food came out wrong,” or “it took too long.”]

Uh, are you a complete IDIOT! A server ADMITTED to me pressing a WRONG BUTTON, therefore, I got delivered the completely WRONG entree. You have NO CLUE what the HELL you are talking about.

Taking OBVIOUS mistakes to a customer IS my SERVER’S FAULT 100% if the server brings out the food that took the order. I am NOT talking about food runners here, ONLY if the SAME SERVER that took my order, brings me my food. SOME errors ARE the server’s fault.

They may print the ticket wrong.
The menu states a condiment or side item COMES with the meal on the menu, but the server brings it to the customer WRONG.
The customer specifically ordered condiments like mayo or ranch WITH their meal and the server brings the meal without them.

The server is supposed to compare the menu and the written order with the plate of food to make sure the correct entree, sides, and condiments are correct. I don’t penalize the server for a pickle when I order no pickles, because they can’t touch the food to see if it’s there, but things they CAN SEE ARE the server’s fault for taking it to the customer wrong.

WHY THE HECK WASTE VALUABLE TIME TO BRING OUT THE FOOD WRONG? MY SERVER DOESN’T HAVE TO DO THAT! THEY ARE SUPPOSED TO NOTICE I DON’T HAVE MY CORRECT ENTREE, SIDE DISH, OR CONDIMENTS IN THE KITCHEN AREA. Initially, yeah, the cook is at fault, but WHY make a trip to the table to bring the food out wrong only to return to the kitchen to get the missing items and make the customer WAIT LONGER to eat?

That’s a mistake within itself. Ask yourself, “Did the cook take my order?” The answer is NO, so obviously, ONLY the SERVER KNOWS EXACTLY what I said. The cook may make an error, does that mean YOU have to as well?
http://www.mtsusidelines.com/media/paper202/news/2003/10/01/Opinions/Tips-Are.Earned.Rewards.Not.An.Ordained.Right-508957.shtml?norewrite&sourcedomain=www.mtsusidelines.com

“Never, ever take food out that is incorrectly done (I had a waitress rip me a new one for something I goofed up on as a cook and she demanded I fix it then and there - and she was right and I learned).”

See it’s the SERVERS responsibility to make sure things are correct BEFORE taking it to the customer unless a food runner brings out the food, then it’s the responsibility of the food runner.

As far as food taking a long time, my husband and I had a waiter that FORGOT to put our appetizer order into the computer making us wait a half an hour instead of 10-15 minutes as it should have taken.

Also, if a server decides to greet a table of 10 instead of going to put in a party of 2’s order into the computer, OF COURSE party of 2’s food is going to take just that much longer. My point is, the SERVER is CAN BE AT FAULT FOR LONG WAIT TIMES FOR FOOD.

MOST of the time I have waited a longer time than normal for food or drinks was due to my server either forgetting my drink(A waiter at Applebee’s forgot my margarita that I ended up waiting 25 minutes and would have been more if I wouldn’t have asked where my margarita was at) or forgetting to put the order into the computer or doing other things instead of going to put the order into the computer right away(NOT COUNTING IF SOMEONE’S FOOD IS READY).

I am talking about if the server is bussing a table or if the server decides to greet another table before putting the order into the computer. Think about if the server greets a table of 10 HOW LONG it takes to get that many people’s drink orders, probably questions about drinks and appetizers, and possible appetizer orders. THAT DEFINATELY CAN DELAY SOMEONE’S FOOD TAKING LONGER THAN IT SHOULD.

THE SERVER SHOULD PUT THE ORDER IN RIGHT AFTER THEY TAKE UNLESS SOMEONE’S FOOD OR DRINK IS READY! If they don’t, they are a PART of delaying customer’s food/or drinks. 3 minutes more at a table greeting them is 3 minutes more the food will NOT be at the customer’s table that just ordered.

Also, if another server just put into the computer another order, that could have been AFTER the customer’s order that just ordered, but instead, the server decided to delay the first customer’s order 3 minutes by greeting another party, so therefore, makes the wait for the customer’s food possibly 5-10 minutes due to other orders were put in ahead of that customer when it could have been put in BEFORE that other server put in someone else’s order. Truly think about that because it’s TRUE!

ONLY IF THE SERVER PRINTS THE TICKET CORRECTLY, DOESN’T FORGET, AND PUTS THE ORDER INTO THE COMPUTER RIGHT AFTER THEY GET IT WOULD IT NOT BE THE FAULT OF THE SERVER IF THE FOOD TAKES LONGER THAN IT SHOULD!

[If you feel your food is taking too long, tell your server, and he should be able to go to the kitchen manager and make him aware that the meal is taking too long.]

We did ask where our appetizer order was at to our server and as I said, he ADMITTED he FORGOT to put the order in. Gee, HOW THE HECK is it the “COOK’S FAULT” for his lack of putting an order in? You can’t blame the cook on that one. IT CAN BE THE SERVER’S FAULT AT TIMES!

[It isn’t a server’s fault if something is wrong with your food, and if you make him aware of the problem he should bust his ass to make it right.]

As I said above, OBVIOUS mistakes ARE the SERVER’S fault 100% for either printing the ticket wrong, forgetting to put the order into the computer, or bringing out the VISABLE mistake out wrong that my server doesn’t have to touch my food to see the mistake.

If I can see a mistake without having to touch my food, SO CAN MY SERVER! NO EXCUSES! YOU TOOK THE ORDER, BRING ME THE FOOD OBVIOUSLY CORRECT! Bringing me a wrong entree is truly RIDICULOUS. If you are that lazy not to REREAD that pad of paper you wrote the order down you have a problem.

This blog says it all:

http://www.red-shift.net/index.php?p=266

“Get the damn order right
Forgetful? Carry a frigging notepad and pencil! Strangely, it’s the upscale places that really seem to fuck this up. At the Chop House, a $40/pp steakhouse here in Denver,I’ve gotten sirloin tips when I ordered a steak, beef when I ordered buffalo, and mashed potatoes when I ordered rice.”

This customer got mashed potatoes instead of rice. Think about how STUPID that makes a server look. Come on now, the server wrote it down, so when that SAME SERVER brings the food out, it should EXACTLY MATCH the written order.

“Would you eat it?
Look at the plate you’re about ready to take to the table. Does it match the order (you’ve got your notepad, right)? Does it look edible? I shit you not, an adult waitress at Chili’s served us salads with rotten lettuce. Not just a few pieces, mind you, the whole damn salad was rotten. Even worse it was unwashed! There was literally dirt from the field on the plate!”

These say it all. This person that wrote this blog deals with the crap we deal with at restaurants that have some STUPID, LAZY servers that can’t REREAD their pad of paper BEFORE taking the food to the customer wrong and making us customers have to repeat our orders when the food arrives as far as OBVIOUS mistakes go.

I am NOT talking about an undercooked steak or something like that a server CAN’T SEE, although I do agree with one person that said from one extreme to the other such as if I order a rare steak that should look REDISH, but you bring me a black well done steak that is for sure a VISABLE mistake, I am ONLY talking about VISABLE mistakes like wrong entrees, side dishes, missing condiments.

I don’t take off points for a wrong burrito filling for instance. HOW does the server know what filling is in the burrito unless they’d break it open? I take off for OBVIOUS mistakes ONLY!

Springs1 · January 20, 2007, 4:28pm

[the servers just go back and grab whatever’s up next according to the expo or chef/cook in charge.]

See that’s the PROBLEM, the server ISN’T REREADING the order they WROTE DOWN BEFORE* COMING TO THE TABLE WITH OBVIOUS MISTAKES WRONG SUCH AS MISSING CONDIMENTS, WRONG SIDE DISHES OR WRONG ENTREES. The server CAN COMPARE the order with the plate of food BEFORE taking it to the customer.

You can’t say a “GOOD” server would bring me a wrong entree considering that person took my order? GET REAL YOU KNOW!

I’ve also had a waiter hand my husband a shrimp entree by accident due to the fact he grabbed the wrong plate, not because he printed the ticket wrong, meaning, the SERVER should be VERIFYING WHAT THE HECK THEY ARE TAKING TO THE CUSTOMER! My husband ordered an au gratin dish, NOT fried SHRIMP!

The waiter looked like a complete IDIOT! He also seemed LAZY and UNCARING not to REREAD only 2 orders, my and my husband’s to make sure we were handed the correct food. There were NO FOOD RUNNERS involved.

Petedacook · January 21, 2007, 12:01am

Many of the posters in this thread are exactly why I did not like serving food.

Ever wonder why your glass miraculously fills itself before you even think to ask for a refill? How about the ketchup that was just brought out with your food? Those questions and suggestions from your server about your order? What about your empty glasses and plates disappearing without your recognition?

It is because your server is busting ass to do a good job for…a good tip. Jackass!

None of that matters to you cheap, rude people. The only thing that matters is your money and your concept the restaurant should pay me, not you.

Well, guess what bucko, if the restaurant paid higher salaries to servers, you would not be able to afford eating out nearly as often, and you would get bad service a lot more often. And it would not end with servers, almost always the servers, bus boys, host/hostess, and bartenders all make $2.XX per hour and would all need a salary.

How about you tip me up front, or we negotiate a tip up front? No, you don’t want to do that, you would rather have me bust ass refilling your drinks before you even realize you need another one, and give me some half assed tip.

Restaurants treat their employees like crap. From the schedule, to pay, to lack of benefits, restaurants are after one thing…profit.

One message to all you bad tippers in this thread, grow a pair and tell your server up front what you plan to tip regardless of how much they bust ass to provide you with a quality dining experience. Don’t have the server bust ass for you under the false pretense you will tip 15-20% based on their effort when you don’t plan to. Get some nuts and tell them you are a cheap bastard before they bend over backwards to help you.

Or take your cheap ass to Mcdonalds and have it your way!

Petedacook · January 21, 2007, 12:05am

One more thing, why is it that servers are ordered to pay a percentage of their sales to the restaurant, yet the server is not allowed to speak to the customer about a tip? It is grounds for termination at every restaurant I know of.

In taking a percentage of sales from the server the restaurant acknowledges they expect the server to receive tips, yet refuse to acknowledge that to the customer, exception being some places add 15% for large parties.

Restaurants suck. Restaurant managers suck.

demonthrall · January 21, 2007, 1:29am

i dont like the idea of a tip being based upon the dollar amount of the food presented…

i dont think two fifty dollar meals deserves a 20 dollar tip, but i do think the table with 8 $6 kids meals, one without ketchup, one with chips not fries, three cokes, a mello yellow, a half orange and pepsi… refills every 5 minutes… etc… does deserve a 20 dollar tip.

OneEye · January 21, 2007, 6:14am

[quote]demonthrall wrote:
i dont like the idea of a tip being based upon the dollar amount of the food presented…

i dont think two fifty dollar meals deserves a 20 dollar tip, but i do think the table with 8 $6 kids meals, one without ketchup, one with chips not fries, three cokes, a mello yellow, a half orange and pepsi… refills every 5 minutes… etc… does deserve a 20 dollar tip.[/quote]

It’s all about percentage. I have to pay a percentage of sales (regardless of how much you tip) to the bar, busser, and runners, so if you give me a shitty percentage, it’s a bigger chunk out of my pocket, percentage-wise. Make sense?

Meaning, if your bill is $100, I have to tip out $4. It doesn’t matter if you tip me $20 (in which case I keep $16 of it) or if you stiff me (in which case I’m now $4 in the hole), I still have to pay $4. Because of this, one or two bad tables can really screw up my shift.

Side note: I can’t believe this thread got resurrected. Let it die. This guy (Springs1) PMed me this whole post too, trying to piss me off and start shit. I’m not interested. There’s no reason not to leave a decent tip, assuming the server did his job, and with a good attitude.

If something is wrong, the server should fix it. If it’s his fault, he should admit it to his table instead of passing the blame. But if he fixes it and/or it wasn’t his fault, give your server a break.

I’m not talking about bad servers expecting 20% every time, I’m talking about good servers that have been doing this a long time and bust their asses to make everything good for their table, only to get a bad tip afterwards because the table is cheap. It happens all the time and there’s no damn reason for it.

RoadWarrior · January 21, 2007, 7:30am

If you can’t afford to tip, eat at home. Simple…

Springs1 · January 21, 2007, 4:28pm

OneEye
“trying to piss me off and start shit.”

First off, I’m NOT a guy, I am a 29yr old woman. Second of all, YOU VERY MUCH PISSED ME OFF what your stupid comments in the first post about “It’s not the server’s fault your food is wrong or that the food takes longer than it should.” COMMON SENSE is what a LOT of servers don’t seem to have. One waiter brought me quesadillas instead of bbq chicken nachos and he WROTE DOWN the order even. This is the person I wrote about that he pressed the wrong button. COMMON SENSE would tell the server to make sure the entree is correct and that their tips are directly affected by getting the order correct.

Also, when servers either forget to put an order into the computer or delay putting an order, that is just COMMON SENSE that the food will take longer to get to the customers. My point is, you pissed me off acting as if these things are completely out of the server’s control, but most of the time, they ARE in the server’s control.

I went to Applebee’s last night and I knew that they were short staffed, so that is why my food took a long time. My husband and I’s entrees took about 45 minutes and our appetizer took about 25 minutes. Anyway, the reasoning I gave 12%, the waitress came up to ask if I need a refill, but forgot, then I saw her bussing a table, so I went up to her to ask if I could have the refill I ordered. She NEVER apologized. She could have had 20% or more, but the forgetting my drink and not even apologizing is what got her less than 15%.

MOST chain restaurants have soft drink dispensers that the servers can get soft drinks without having to depend on the bartender. I know Chili’s has at least 2 I’ve seen. One where the bathroom area is at this location and one at the to-go area. I feel if you have time to buss a table, you have time to get a refill. I figure she forgot since I was waiting over 5 minutes and was drinking watered down wild cherry pepsi. She didn’t write it down, so yeah, it’s more than likely going to be forgotten.

My point is, I DIDN’T tip her 12% because of the food taking long. That was OUT of her control 100%. I was EXTREMELY pissed that she didn’t even apologize for making me get up to remind her about my refill. She even apologized twice for the food taking a long time before I had asked for a refill. THAT MAKES NO SENSE to apologize for a thing that was NOT her fault, but not to apologize for a thing that was her fault. If she would have apologized, 14%, but some servers are UNCARING, so I’ll be UNCARING back in the tip. BE NICE, I’ll be NICER when it’s tip time.

I am NOT trying to piss you off, I am trying to let you know that I would say MOST of the time, service issues ARE in the server’s control to an extent by making sure the entree, side dishes, and condiments are on the plate if the server is actually the person that brings the food out to the customer as well as putting the order into the computer AS SOON AS you get it.

OBVIOUSLY if I’ve ordered my food let’s say at 5:27, which you are at the computer terminal at 5:30 and you wait to put my order in until 5:40, duh, I am going to wait 10 extra minutes. The longer you wait to put that order in, the LONGER I wait to eat, it’s that simple.

I say most of the time, because I see what server’s do at times, so I know if they are delaying my order or not. I also know if I can plainly SEE my food is wrong without me having to touch my food, it’s like DUH, if I ordered a side of ranch and the same server that took my order, comes with the entree with no ranch. I feel if you can’t see it’s missing, you aren’t TRYING or CARING that you get the order correct. So WHY should that deserve a good tip?

One time at Chili’s, a waitress came up to us to ask if we wanted a dessert, which I just wanted another margarita and a refill of soft drink as well as my husband wanted a refill of soft drink. This waitress decides to start bussing the table right next to us after she grabbed our plates to stack with the plates at the next table. I feel that’s RUDE. We wait just that much LONGER for our drinks. The soft drinks could have been gotten RIGHT AWAY at the 2 dispenser areas I mentioned early.

My margarita took just that much longer to be made. I still gave her 15%, but I don’t feel in some ways she deserved it looking back on it. I wish I would have given her 13% for her delaying our drinks. I can’t fathom delaying someone’s order to clean up. That just doesn’t make sense. She could have simply put the order into the computer for the margarita and got our refills, then bussed that table.

There wasn’t a wait for a table either, so I really don’t get why servers can’t think about if it was THEM in the customer’s seat how they would feel waiting longer for something they didn’t have to?

My main point is, since I eat out a lot, I KNOW what IS in the server’s control and what ISN’T. You can’t say it’s always the cook’s fault the food is wrong. Sure, at first, yeah, the cook is at fault, but the act of BRINGING the wrong entree, wrong side dish, or missing condiments is what the server is at fault for. You can’t also say it’s always the cook’s fault for food taking a long time. Sometimes the food is sitting at the window and the server is chit chatting or sometimes the order wasn’t put into the computer right away.

My point is, SOMETIMES servers CAN be at fault for these issues. Sometimes it’s NOT their fault like last night’s Applebee’s experience that our food was taking a long time. Sometimes customers don’t have common sense like they’ll blame the server for them not liking the taste of their food. I know it’s not my server’s fault I don’t like the taste of my food. That has absolutely NOTHING to do with the server.

I am also saying some servers don’t have common sense as well that they don’t realize they are a part of getting the order correct to an extent as well as how long the person waits for their food. Like last night, if my server would have put in our order 10 minutes later, we would have waited 55 minutes for our food instead of 45. Do you see where I am coming from?

OneEye · January 21, 2007, 4:51pm

Well you are clearly traumatized by this. It’s the end of the world.

If you would read my posts in this thread, you wouldn’t be flying off the handle. I never said that these things are never the server’s fault. I said WHEN THEY ARE NOT the server’s fault, don’t penalize them. That was the point of this whole thread. The post of mine right above yours lays this out quite clearly.

Like I have already told you, I’m not interested in arguing with you. You have no reason to be angry with me, and if this topic really gets you this worked up OVER THE INTERNET, then you need help.

AllTraps · January 21, 2007, 5:13pm

[quote]pookie wrote:
For good or excellent service, I tip more than the expected 15%… sometimes a lot more.

For OK service, I’ll tip the 15%. If the place is busy as hell and I can see that all the waiters and waitresses are doing their best to cope, I won’t hold that agains you. It’s not your fault if your boss is a lousy manager.

For lousy service, I’ll tip nothing. 0$. I’ll write it explicitely in the little “tip” box on the bill. And if I come back and I recognize you, I’ll ask for another waiter. Lousy service includes stuff like getting my order wrong, especially if you didn’t write it down and then you argue with me when I point out the mistake; forgetting about something I asked for; etc. Basically, if you make me feel like I’m bothering you, I won’t “bother” with a tip.

If you feel “entitled” to your tip but don’t feel that you have to do anything in particular to earn it, well you should find work in another industry. Try tech support, where hating your customers is par for the course.
[/quote]

Agreed. 15-20% for good service. $0 for zero effort or intelligence.

I come here for food, second for service. If you fuck up my food, there was clearly no service. $0.

mazevedo · January 21, 2007, 5:28pm

[quote]demonthrall wrote:
i dont like the idea of a tip being based upon the dollar amount of the food presented…

i dont think two fifty dollar meals deserves a 20 dollar tip, but i do think the table with 8 $6 kids meals, one without ketchup, one with chips not fries, three cokes, a mello yellow, a half orange and pepsi… refills every 5 minutes… etc… does deserve a 20 dollar tip.[/quote]

This is a very good point. Sometimes I go into a Mexican place for a $6 lunch special and leave $10 on the table. Mathematically that’s 66% tip. Not that $4 tip makes me a hero or anything, but every time I go in there they hook me up quickly and I don’t have to ask for shit. They give me my chips and salsa and refills as soon as the glass is empty. If I were to tip based on 20%, that would certainly be a dog-shitty tip.

OctoberGirl · January 21, 2007, 6:27pm

[quote]Springs1 wrote:
OneEye
“trying to piss me off and start shit.”