just following Neal's orders, and I like to be FIRST in about, well, everything! Good luck to those 2-5 posters starting the remaining slots as Neal suggested....... hahaha
Here is how I tip, two fold:
1. If I am with clients: I pull the waiter off to the side and tell him/her that "if you give us great service, I'll tip generously." (usually 25%) AND, bring ME the bill, as I have customers that try and pick it up, a lot.
2. If I am with family: I don't say a word. Good service = 20%, poor service, = 10%.
I've worked in Food Service almost since I could drive, actually, my mom would drop me off at Mrs. Winner's Chicken (before I could drive, which is illegal) where I learned the motto: "Clean as you go." I was a bartender at The Gin while at Ole Miss. After graduation, I left everything Food Service and used my degree to work for the world's largest Public Relations Firm in Atlanta. GM told me I would "starve" (salary wise) until I hit my mid-40's, so I hoped _back_ into Food Service on the MFG side. Been on that side for..............about...........27 years.
Food Service is a _tough_ business. Summary: if you give me good service, I reward via tip. If you don't, I don't.
As to the rest. up in NY they talked about on the podcast today, I wouldn't be a fan of the "inclusive tip" b/c if I had crappy service, and rewarded them, I'd be pissed. AND, >NEVER< to return.
Carry...........on............
Here is how I tip, two fold:
1. If I am with clients: I pull the waiter off to the side and tell him/her that "if you give us great service, I'll tip generously." (usually 25%) AND, bring ME the bill, as I have customers that try and pick it up, a lot.
2. If I am with family: I don't say a word. Good service = 20%, poor service, = 10%.
I've worked in Food Service almost since I could drive, actually, my mom would drop me off at Mrs. Winner's Chicken (before I could drive, which is illegal) where I learned the motto: "Clean as you go." I was a bartender at The Gin while at Ole Miss. After graduation, I left everything Food Service and used my degree to work for the world's largest Public Relations Firm in Atlanta. GM told me I would "starve" (salary wise) until I hit my mid-40's, so I hoped _back_ into Food Service on the MFG side. Been on that side for..............about...........27 years.
Food Service is a _tough_ business. Summary: if you give me good service, I reward via tip. If you don't, I don't.
As to the rest. up in NY they talked about on the podcast today, I wouldn't be a fan of the "inclusive tip" b/c if I had crappy service, and rewarded them, I'd be pissed. AND, >NEVER< to return.
Carry...........on............
