Possible signs that I tip too much?

[Hootie]

I don't see a problem with leaving $12 on a $125 bill for two people. Just because the food is more expensive doesn't mean you should be obligated to tip more.

However, as much shit as that guy put the dude through, he should have tipped more for that.
where I work you tip out 3% of your total sales...hence the reason you tip more for higher bills...

on a $125 bill you tip out almost $4...

[Hootie]

Do your side work bitch! LMAO
that is one thing I don't excel at...I half ass my section, my side work, and anything else I don't feel like doing...

But I won't get fired for it because the corporation doesn't give a shit about anything other than sales and customer satisfaction. I'll just get a monthly 'start doing your other shit' talk and a week after they'll leave it alone again...happens all the time.

[Hammock Parties]

where I work you tip out 3% of your total sales...hence the reason you tip more for higher bills...

on a $125 bill you tip out almost $4...

That's not my problem.

My new rule is this - I tip by the hour. I leave 10 bucks an hour. If I'm sitting there for a half hour, you get five bucks regardless of what I ordered. I don't see anything wrong with that, and I'm paying you a hell of a lot more than the restaurant is.

[Hootie]

That's not my problem.

My new rule is this - I tip by the hour. I leave 10 bucks an hour per person. If I'm sitting there for a half hour and eating alone, you get five bucks regardless of what I ordered. I don't see anything wrong with that, and I'm paying you a hell of a lot more than the restaurant is.
I have no problem with anyone tipping however they want to tip...

I'm just talking about norms here...if someone doesn't tip, I don't give a shit...they can come back everyday and I'll still give them the same service...I'm the least confrontational (haha, I know) person you'll ever meet. (at my job)

[Hootie]

my favorite is when I get a table that a different server had...they come up to me and tell me how awful they are at tipping...and then I end up getting 15-20%...and then I have to lie to that server and say I got stiffed because I'm a nice person.

[Valiant]

So I'm seeing figures that range from $20,000 to $40,000 with artificially low taxes for a typical waitperson in a $25 entree restaurant. I was expecting to see a figure somewhere in the upper end of that range, based on what I typically hear.

(READ whole thing through, I am on both sides)...

When I worked we had numerous people average 200-400 dollars a night serving.. Of course this is fine dining.. And most of those people reported 90% of that because we got our vacation pay based off of our money.. The more you make for the restaurant the more they gave us vacation time..

My tipping habit..

Shitty service gets you 10% or less..

Average service gets 15%..

Great service gets you anywhere from 20-50%.. I am a regular at one spot and my tab is never more then 20dollars.. I generally tip another 20-30 bucks for them cause I literally drink 100 dollars worth on that night..

Luckily the place I worked at, we were able to get away with being honest.. If we busted our ass making your night perfect and you tipped shit, we were allowed to call you out on it.. "This being, we would ask you how the evening went? Was everything great?" IF all call back great then you were not welcome back.. ONly seen this done three times the year I was there..

As for casino tipping... You tip well to keep them coming back quicker, also most of them are paid cheaply also and live off of your tips..

MOst servers make 2-3 dollar range an hour and live off of your tips.. They SHOULD bust their ass to make your meal/drinks as perfect as possible.. IF it is great you should tip them accordingly.. IF they are horrible or not making sure you are being taken care of, YOU SHOULD NOT TIP THEM WELL AND LET THEM KNOW... Also depending on the restaurant servers have to tip out to the bar/server assistants or hosts/ess.. Not all but a lot of places have to give 15-20% of their money to someone else..

As for coming in late, the only people that generally care are the cooks.. Most servers love all customers unless they have somewhere to be.. Which in most cases you have a closing guy who takes care of all the later customers.. But do not blame the server for quality of food because generally those are the cooks pissed at you..

KIDs.. If your kid is not table trained or knows a indoor voice then get it to go.. Your kids ARE YOUR RESPONSIBILITY not the restaurants.. If you want to take your kids out to eat with you and have them go nuts, take them to Micky D's.. IF YOUR CHILD leaves a huge mess tip the people accordingly to clean up your mess..

[Simply Red]

that is one thing I don't excel at...I half ass my section, my side work, and anything else I don't feel like doing...

But I won't get fired for it because the corporation doesn't give a shit about anything other than sales and customer satisfaction. I'll just get a monthly 'start doing your other shit' talk and a week after they'll leave it alone again...happens all the time.
I used to tip-out other servers to do my side work. LOL.

[Valiant]

Really, 4 or 5 tables? That's hard to believe. Most high scale restaurants are SO CONCERNED about service they mostly give 2 table sections. No joke. Show me this job where you get 5 tables and each head is $75...those servers are making ridiculous money (though I'm sure they are very skilled...it does take SOME talent to be a good waiter, believe it or not.)


We had 4 tables, but we have a server assistant whose job is to take/place plates, fill pop/water/tea.. Our customers average 27-40dollars a food plate, alcohol 6-25dollars on average per person.. We tip out the server assistant and bartender out of our money made..

[Hootie]

I used to tip-out other servers to do my side work. LOL.
In all honesty, my side work isn't too bad...usually takes me 5 or 10 minutes, tops, to half ass it enough to where no one can tell either way. My tables are the problem...I never fill salts/peppers clean ketchup or touch the sugar caddies...90% of the other servers do it religiously...they can pick up my slack =)

[Hootie]

We had 4 tables, but we have a server assistant whose job is to take/place plates, fill pop/water/tea.. Our customers average 27-40dollars a food plate, alcohol 6-25dollars on average per person.. We tip out the server assistant and bartender out of our money made..
well, when I worked in Chicago we were always crazy busy and had 8-12 table sections...but it was more of a $10-$20 a person restaurant...and we'd tip the food runner between $10-$20 (I always tipped $20) along with 3% of our sales...but I'd do 1500-2000 in sales so I'd still walk out with a nice profit.

[Hootie]

I work at the same store in Normal that I did in Chicago...in Chicago we NEVER cleaned salt shakers, pepper shakers, trays, sugar caddies...at this store (college town) we do everything once a week...it's absurd. Why in god's name does a salt shaker need to dumped out once a week and put through the dishwasher...friggin' overkill.

[alnorth]

I believe Consistent1 is about to be schooled in the artist that is known as RainMan.

I thought about saying something but nah, the damage was already done. So, I just sat back to watch the show. Consistent1 apparently was unaware of the stick man's legendary status and probably had to just learn the hard way.

Rain Man's figuratively like that big huge nice guy who has a gentle attitude and just doesnt like to fight, but you just KNOW that if anyone ever pushed him over the edge he'd probably lay them out cold.

The mere thought of incurring the wrath of Rain Man on CP is... not pleasant. I would not have the wit to survive with my reputation intact.

[Valiant]

I work at the same store in Normal that I did in Chicago...in Chicago we NEVER cleaned salt shakers, pepper shakers, trays, sugar caddies...at this store (college town) we do everything once a week...it's absurd. Why in god's name does a salt shaker need to dumped out once a week and put through the dishwasher...friggin' overkill.


Because of customers.. Kids will do some whacked out shit with salt and pepper shakers: spilling, sticking shit in there.. It would seem to a stable person that you would not have to worry about it, but you have to take into account the dipshits in the world..

[Hootie]

Because of customers.. Kids will do some whacked out shit with salt and pepper shakers: spilling, sticking shit in there.. It would seem to a stable person that you would not have to worry about it, but you have to take into account the dipshits in the world..
I think once a month is plenty...

but like I said, we never did any of that shit in Chicago and I'm pretty sure people weren't dying after they left the restaurant...

[Hootie]

my favorite stuff about working in a restaurant is when it gets busy and you want to make sure some of the food that has been sitting in the window is still "fresh", so you decide to poke it and touch it and fondle it...and then you think about it and chuckle to yourself as you watch the customer eat something you just molested.

[ChiefsFan4Life]

Why tip someone for a job I'm capable of doing myself? I can deliver food. I can drive a taxi. I can, and do, cut my own hair. I did however, tip my urologist, because I am unable to pulverize my own kidney stones.

http://lincolnite.com/images/uploads/dwight_schrute.jpg

[Pennywise]

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[Consistent1]

It was just an estimate, but when I worked in a resaurant 20+ years ago, the waitresses there always reported tips that added up to minimum wage. Their wage was $2.xx an hour, and the minimum wage was $3.xx an hour, and they generally made at least $5 to $10 an hour in tips, none of which was ever shared with the cooks, thank you very much.

If you own a restaurant, you should try a system whereby you prominently don't require tips, and pay your servers more. It'd be interesting to see how that impacts your business. I bet it would go up. I'd love to pay at restaurants the same way I pay for everything else in my life, without having to feel like Omar the Rug Trader haggling over the price.

Try paying people you cannot afford more than you can. You are "owning" me on this thread. I cannot get to the end. It is very tough to own a profitable business in the food industry, like it, or not. Please do not let me encounter another of your posts, lol. I think you are jacking around anyway, but damn.

[Consistent1]

As a server, I totally, 100% agree. After three years of doing this shit, I've gotten to be pretty friggin' amazing at it (and trust me, I'm not bragging...I'm a ****ing waiter for god's sake)...

I'm guilty, I claim 10% of my total sales (bare minimum) but usually pull in between 18-21% on average and my sales are always through the roof (especially when I worked in Chicago) because I typically handle 2 sections (10-12 tables) because I'm dependable and don't f*ck things up (there are a lot of dumb, dumb, dumb servers out there)...

In Chicago, (I kept a tip log), including hourly ($4.50) I'd make between $30 and $45 an hour (always busy)...which is WAY more than what I should have been making because once you get it down, it's so repetitive and simple it isn't even funny...and people always tipped me well because I don't f*ck anything up. Ever.

In Normal (smaller town, less business) I make between $20 and $30 an hour and literally am never, ever stressed out...easiest job in the world. Never even break a sweat. I know the menu in and out, I know the contents of every drink, exactly how long everything takes to make (times differ based on how busy we are) and space appetizers/salads/soups/entrees out perfectly every time...

It's the easiest job in the world, the only job requirement is common sense (which most people in the industry don't have) which is why a lot of you have awful experiences.

Either way, I make insane money for the work I'm doing...it doesn't even make any sense, really. I totally agree with everyone that hates leaving $15 on a $75 dollar check, because I guarantee I don't do $15 of work, but how can you not leave 20% (the norm) when you receive perfect service?

Personally, I tip all servers between 20-30% (I'm overly generous mostly because I like being considered a good tipper)...and probably 20% on all delivery orders just because, when I reach to get the money that I owe, what is an extra friggin' dollar anyways? They are driving a friggin' pizza delivery truck for god's sake.


Ugh, this thread is impossible to get all the way through. Dude, you seriously live within miles of me. 10-12 tables....enough said. That is why people don't tip. Jesus with a flock of followers helping can't handle near that much shit properly. Where do you work homey? I can come ask for you. I would never tip you bad anyway, just joking. The cocky ****ers like you that think they can handle it ruin it for everyone. That is why there is a thread like this. I was on your side before, but whatever bro.

[Consistent1]

well, when I worked in Chicago we were always crazy busy and had 8-12 table sections...but it was more of a $10-$20 a person restaurant...and we'd tip the food runner between $10-$20 (I always tipped $20) along with 3% of our sales...but I'd do 1500-2000 in sales so I'd still walk out with a nice profit.

Once again, if you do the job somewhat decent, 3-4 tables makes you money. Do you work at the Dixie Hootie? That is a fun road-trip truckstop deal around here. If you work at the Steak and Shake near me, then by all means let me know. We live nice and close to that brother. You know the one. I hear those truck stops pay off huge. Any server that wants to make money off of volume is HIGH. Which really does not surprise me in that business. There are a lot of good people that do it though. You are the best ever working a minimum of 8 tables. You dumb-****. You going to do proper wine service with that kind of a load? You do not know shit son. I am not even in the business anymore. I made a point about cocky bullshitters like you ****ing it up for everyone before. You need to learn you job and get a position with a MAX of 5 tables. Other than that, you just screw yourself, other than people feeling sorry for you. Why do you think these guys don''t want to tip people?

[Consistent1]

my favorite stuff about working in a restaurant is when it gets busy and you want to make sure some of the food that has been sitting in the window is still "fresh", so you decide to poke it and touch it and fondle it...and then you think about it and chuckle to yourself as you watch the customer eat something you just molested.


What a guy.

[Consistent1]

(READ whole thing through, I am on both sides)...

When I worked we had numerous people average 200-400 dollars a night serving.. Of course this is fine dining.. And most of those people reported 90% of that because we got our vacation pay based off of our money.. The more you make for the restaurant the more they gave us vacation time..

My tipping habit..

Shitty service gets you 10% or less..

Average service gets 15%..

Great service gets you anywhere from 20-50%.. I am a regular at one spot and my tab is never more then 20dollars.. I generally tip another 20-30 bucks for them cause I literally drink 100 dollars worth on that night..

Luckily the place I worked at, we were able to get away with being honest.. If we busted our ass making your night perfect and you tipped shit, we were allowed to call you out on it.. "This being, we would ask you how the evening went? Was everything great?" IF all call back great then you were not welcome back.. ONly seen this done three times the year I was there..

As for casino tipping... You tip well to keep them coming back quicker, also most of them are paid cheaply also and live off of your tips..

MOst servers make 2-3 dollar range an hour and live off of your tips.. They SHOULD bust their ass to make your meal/drinks as perfect as possible.. IF it is great you should tip them accordingly.. IF they are horrible or not making sure you are being taken care of, YOU SHOULD NOT TIP THEM WELL AND LET THEM KNOW... Also depending on the restaurant servers have to tip out to the bar/server assistants or hosts/ess.. Not all but a lot of places have to give 15-20% of their money to someone else..

As for coming in late, the only people that generally care are the cooks.. Most servers love all customers unless they have somewhere to be.. Which in most cases you have a closing guy who takes care of all the later customers.. But do not blame the server for quality of food because generally those are the cooks pissed at you..

KIDs.. If your kid is not table trained or knows a indoor voice then get it to go.. Your kids ARE YOUR RESPONSIBILITY not the restaurants.. If you want to take your kids out to eat with you and have them go nuts, take them to Micky D's.. IF YOUR CHILD leaves a huge mess tip the people accordingly to clean up your mess..


Your post is solid. I agree with most of it. The whole cheating on taxes thing is pretty much gone because debit, and credit cards are so popular. The restaurant cannot let you slide anymore. The "paper" trail is there. Of course, Hootie gets around this. LMAO Yes, there is cash, but not near as much as in the past. Like I said, you are a 25 year old single mother (who has worked 75 straight shifts) and you call in because your kid is sick. Paid sick day? No, unless the manager is your friend. It won't be paid then either, but they may let you slide to try and **** you. A list of ****ing numbers for you to call to get a replacement for yourself is what you get. My wife made more money serving, but the benefits at State Farm far and away go past that. It wasn't a ton anyway. You guys need to get real. If a server sucks, or insults you, don't tip. Other than that, buck up a few dollars. Or don't go out.

[RedDread]

A quick tipping story for you. A buddy of mine who has been out of KC for quite a while comes back to visit every so often and always wants to go to the same restaurant when he's in town. It's Genghis Khan's on 39th & Bell next to KU Medical, if anyone knows where I'm talking about. The food is like most Mongolian BBQ: You pick the ingredients yourself and the "cooks" toss it on the flat top. Typically I'll throw these guys a dollar each time I go through, so I end up tipping $2-3 for my typical visit. Add another $2 for the drink/cleanup guy (wouldn't really call them waiters there) And that's a $5 tip on a $11 meal. I thought it was a bit high but I know the owner and she splits tips equally among all her workers since they all contribute. It's a good system and keeps everyone working cohesively.

And somehow my buddy has found a concoction that always, without fail, starts a ****ing fire when it's thrown on the flat top. I don't think he does it to be a dick, but when it happened 3 times in 1 visit I tossed em a $5 spot. They might as well have been volunteer firefighters because they probably saved the whole restaurant with their frantic wooden paddle slapping that day. I tipped em $5, but it just makes me realize how much it would suck to be cooking all day with NO tip share.

[RedDread]

Your post is solid. I agree with most of it. The whole cheating on taxes thing is pretty much gone because debit, and credit cards are so popular. The restaurant cannot let you slide anymore. The "paper" trail is there. Of course, Hootie gets around this. LMAO Yes, there is cash, but not near as much as in the past. Like I said, you are a 25 year old single mother (who has worked 75 straight shifts) and you call in because your kid is sick. Paid sick day? No, unless the manager is your friend. It won't be paid then either, but they may let you slide to try and **** you. A list of ****ing numbers for you to call to get a replacement for yourself is what you get. My wife made more money serving, but the benefits at State Farm far and away go past that. It wasn't a ton anyway. You guys need to get real. If a server sucks, or insults you, don't tip. Other than that, buck up a few dollars. Or don't go out.

Passionate anger over tipping? I think you would fit in well here (http://www.chiefsplanet.com/BB/forumdisplay.php?f=30)

[Consistent1]

Passionate anger over tipping? I think you would fit in well here (http://www.chiefsplanet.com/BB/forumdisplay.php?f=30)


Haha. I am just being real though my friend. Have you ever seen a server with kids retire and be rich? It is a tough business. Managers get screwed worse in many ways. TOUGH BUSINESS. Start your own place up, then talk. I always found it funny that people serving would say "when I have a real job". The damn job must have been pretty frickin' real to frustrate them that much. It doesn't matter anyway. Almost all of the points that could be made on this thread have been made. You wanna go out and spend $50 on a bottle of wine from a dude that has ten tables? Yeah....There is an art, and skill, to it. Other than that Hootie will take my order for the chili 3 ways with extra beef. It's the one over there by Logan's, right bro? Haha, that is ironic.

[Hootie]

Once again, if you do the job somewhat decent, 3-4 tables makes you money. Do you work at the Dixie Hootie? That is a fun road-trip truckstop deal around here. If you work at the Steak and Shake near me, then by all means let me know. We live nice and close to that brother. You know the one. I hear those truck stops pay off huge. Any server that wants to make money off of volume is HIGH. Which really does not surprise me in that business. There are a lot of good people that do it though. You are the best ever working a minimum of 8 tables. You dumb-****. You going to do proper wine service with that kind of a load? You do not know shit son. I am not even in the business anymore. I made a point about cocky bullshitters like you ****ing it up for everyone before. You need to learn you job and get a position with a MAX of 5 tables. Other than that, you just screw yourself, other than people feeling sorry for you. Why do you think these guys don''t want to tip people?
Just because you couldn't handle a high volume of tables, doesn't mean I can't...

The shit is easy. I don't work at Steak and Shake, I work at a chain restaurant...It's either Chili's, Friday's, Bennigan's, Famous Dave's, Applebee's, Logan's, Olive Garden, Biaggi's, or Ruby Tuesday's. I have worked at the store for three years, the one in Chicago was ridiculous and EVERYONE had a section of at least 8 tables...just how it worked. Some people could manage it, some people could TOTALLY manage it, and some people needed constant help and would freak out.

Makes working at the Normal store and the 5-6 table sections a piece of cake. Besides, if you really do live miles from me, you know everyone in this town tips at least 15%...

"Cocky" is ridiculous, if I was cocky, I wouldn't talk about working in the ****ing service industry...I don't think I'm cool because I'm a good waiter, trust me.

[Hootie]

Haha. I am just being real though my friend. Have you ever seen a server with kids retire and be rich? It is a tough business. Managers get screwed worse in many ways. TOUGH BUSINESS. Start your own place up, then talk. I always found it funny that people serving would say "when I have a real job". The damn job must have been pretty frickin' real to frustrate them that much. It doesn't matter anyway. Almost all of the points that could be made on this thread have been made. You wanna go out and spend $50 on a bottle of wine from a dude that has ten tables? Yeah....There is an art, and skill, to it. Other than that Hootie will take my order for the chili 3 ways with extra beef. It's the one over there by Logan's, right bro? Haha, that is ironic.
No, but I do enjoy that Steak and Shake. A chain restaurant isn't exactly "fine" dining. I've worked as a server for three years and have served exactly ONE bottle of wine. It's a ****ing joke. It's repetitive and easy...and you're right, the managers do get screwed over. 50 hour weeks for less than 30K a year? Shit, the only reason I'd ever get into managing would be to take over a high volume store as a GM to make sure I hit all of my bonuses...the GM I worked with in Chicago was easily clearing 100K a year and she just recently was promoted to area director...started out as a host years ago. The service industry is a great place for people to work hard and move up the chain and doesn't really require a college education. I, however, would probably want to kill myself if I was still working at a restaurant after age 25. It's an easy job, but there is a reason why everyone that leaves leaves for a "real" job.

[Rain Man]

Try paying people you cannot afford more than you can. You are "owning" me on this thread. I cannot get to the end. It is very tough to own a profitable business in the food industry, like it, or not. Please do not let me encounter another of your posts, lol. I think you are jacking around anyway, but damn.

I completely understand how tough a business it is. My father bought a restaurant when I was a freshman in high school and we rode it right down into bankruptcy my junior year, with residual messiness for years afterward. I would come home and get the mail and see an overdraft notice from the bank, and I would just leave, because I knew it was going to be a bad evening, and that happened at least once a week.

On the positive side, my Pell Grants rocked. Apparently, when your household income is negative and your family has no assets, it throws you into a whole separate needs category.

[bobbything]

I don't associate with people who don't have the common decency to tip.

[Consistent1]

No, but I do enjoy that Steak and Shake. A chain restaurant isn't exactly "fine" dining. I've worked as a server for three years and have served exactly ONE bottle of wine. It's a ****ing joke. It's repetitive and easy...and you're right, the managers do get screwed over. 50 hour weeks for less than 30K a year? Shit, the only reason I'd ever get into managing would be to take over a high volume store as a GM to make sure I hit all of my bonuses...the GM I worked with in Chicago was easily clearing 100K a year and she just recently was promoted to area director...started out as a host years ago. The service industry is a great place for people to work hard and move up the chain and doesn't really require a college education. I, however, would probably want to kill myself if I was still working at a restaurant after age 25. It's an easy job, but there is a reason why everyone that leaves leaves for a "real" job.

I will give you that you were nice enough to be decent about this. I was riding you pretty hard there, sorry. For real man, appreciate it. I would bet based on what you have said that it is Bennigan's that you work at. Those Chicago stores are real hyped up by the manager's here, perhaps because corporate pushes that. Not exactly a great service restaurant bro. The one in Peoria is really sweet to me, but the service sucked the last time I was there. They only had a few tables in the entire place. WTF? It ain't automatic money. LMAO, you prolly don't work there with my luck, but it sounds like it to me. I can't understand anyone thinking that they can handle 8-10 tables, and still make quality money. People will kick your ass on soft drinks alone. No way to keep that up, and still turn tables, which is that type of restaurant's real goal. Believe that you are god, but you aren't. I sort of agree that most people tip alright around here. I just think that your logic is flawed. Just because you get at least 15% does not mean that you deserve it. You always want to aim for less tables, and do a better job IMO. I believe that if all servers looked at it like that they would all make more money. Just because you get 15% doesn't mean you did a good job. That is why there are threads like this where people express resentment about tipping.

[Tits McGee]

If they know your name at an airport bar, it's safe to say you tip too much.

[Hootie]

I will give you that you were nice enough to be decent about this. I was riding you pretty hard there, sorry. For real man, appreciate it. I would bet based on what you have said that it is Bennigan's that you work at. Those Chicago stores are real hyped up by the manager's here, perhaps because corporate pushes that. Not exactly a great service restaurant bro. The one in Peoria is really sweet to me, but the service sucked the last time I was there. They only had a few tables in the entire place. WTF? It ain't automatic money. LMAO, you prolly don't work there with my luck, but it sounds like it to me. I can't understand anyone thinking that they can handle 8-10 tables, and still make quality money. People will kick your ass on soft drinks alone. No way to keep that up, and still turn tables, which is that type of restaurant's real goal. Believe that you are god, but you aren't. I sort of agree that most people tip alright around here. I just think that your logic is flawed. Just because you get at least 15% does not mean that you deserve it. You always want to aim for less tables, and do a better job IMO. I believe that if all servers looked at it like that they would all make more money. Just because you get 15% doesn't mean you did a good job. That is why there are threads like this where people express resentment about tipping.
Hey...

Think whatever you want. I never give a table poor service, doesn't happen...I can EASILY handle 8-10 tables...it isn't even a challenge. I don't aim for 15%, I don't aim for anything...people can tip me however they please.

There aren't many servers I've come across that can handle as many tables as I do, but I know of at least 4 or 5 and that's why we made money...we get all the best shifts and all the best sections.

I've met some BRILLIANT people who make awful servers...I've met bad servers, average servers and really good ones. Just because you can't fathom someone being able to handle a lot of tables at the same time doesn't mean it can't happen.

All it takes is common sense and a good memory, and it's pretty simple. I don't feel the need to argue this with you anymore, I get COUNTLESS amounts of compliments from the most random people about my service, I had a 12 year old boy asking me the other day how I took 5 tables orders without writing them down right in a row and his mom gave me a $15 tip on a $25 check...and some customers absolutely hate when people don't write things down because they always feel like something is going to be ****ed up...and that irritates the shit out of me...I don't come into your job and tell you how to do your job.

But like I said, I love this job a little bit more everyday because you learn so much about all types of people...everyone would benefit from working a year in a restaurant...it has been a great experience for me.

[KcMizzou]

Waiting tables can actually be a pretty fun job. I did it for a while right out of high school. As long as you're not overworked, and have friendly customers, it's cool.

I liked the fact that I got a little cash every day (tips), rather than just the paycheck.

[Hootie]

Waiting tables can actually be a pretty fun job. I did it for a while right out of high school. As long as you're not overworked, and have friendly customers, it's cool.

I liked the fact that I got a little cash every day (tips), rather than just the paycheck.
It has nothing to do with customers for me...

Most of my friends everywhere I go are from where I work...parties, bars, booze, etc...lot of good times, lots of good friends...stumbling upon this job has been the best thing that has happened to me since I graduated high school.

[KcMizzou]

It has nothing to do with customers for me...

Most of my friends everywhere I go are from where I work...parties, bars, booze, etc...lot of good times, lots of good friends...stumbling upon this job has been the best thing that has happened to me since I graduated high school.Ah, yeah... that would be cool. I worked in my grand-parents place.

The only thing that sucked was that several of my friends worked there. Grandma made an example of me, wouldn't want anyone thinking I was getting special treatment, ya know. LMAO

For such a sweet lady, she could be a bit of a hardass. (When it came to me, anyway.)

[luv]

Hey...

Think whatever you want. I never give a table poor service, doesn't happen...I can EASILY handle 8-10 tables...it isn't even a challenge. I don't aim for 15%, I don't aim for anything...people can tip me however they please.

There aren't many servers I've come across that can handle as many tables as I do, but I know of at least 4 or 5 and that's why we made money...we get all the best shifts and all the best sections.

I've met some BRILLIANT people who make awful servers...I've met bad servers, average servers and really good ones. Just because you can't fathom someone being able to handle a lot of tables at the same time doesn't mean it can't happen.

All it takes is common sense and a good memory, and it's pretty simple. I don't feel the need to argue this with you anymore, I get COUNTLESS amounts of compliments from the most random people about my service, I had a 12 year old boy asking me the other day how I took 5 tables orders without writing them down right in a row and his mom gave me a $15 tip on a $25 check...and some customers absolutely hate when people don't write things down because they always feel like something is going to be ****ed up...and that irritates the shit out of me...I don't come into your job and tell you how to do your job.

But like I said, I love this job a little bit more everyday because you learn so much about all types of people...everyone would benefit from working a year in a restaurant...it has been a great experience for me.
I always pictured you as being the type to offer fat people a salad.

Good post, though. I have a respect for servers. I don't mind someone not writing something down. It irritates me when they don't remember, but at least they tried. They more times than not make up for it in good service.

My customer service jobs were fast food in high school and a convenience store clerk after graduating. No tips, but it's good to get compliments when you remember what people smoke, how many packs they usually get, and have them waiting for them at the counter.

I'm nice to anyone in customer service until they give me a reason not to be. Even then, I try to consider the type of day they've probably had.

[Consistent1]

Hey...

Think whatever you want. I never give a table poor service, doesn't happen...I can EASILY handle 8-10 tables...it isn't even a challenge. I don't aim for 15%, I don't aim for anything...people can tip me however they please.

There aren't many servers I've come across that can handle as many tables as I do, but I know of at least 4 or 5 and that's why we made money...we get all the best shifts and all the best sections.

I've met some BRILLIANT people who make awful servers...I've met bad servers, average servers and really good ones. Just because you can't fathom someone being able to handle a lot of tables at the same time doesn't mean it can't happen.

All it takes is common sense and a good memory, and it's pretty simple. I don't feel the need to argue this with you anymore, I get COUNTLESS amounts of compliments from the most random people about my service, I had a 12 year old boy asking me the other day how I took 5 tables orders without writing them down right in a row and his mom gave me a $15 tip on a $25 check...and some customers absolutely hate when people don't write things down because they always feel like something is going to be ****ed up...and that irritates the shit out of me...I don't come into your job and tell you how to do your job.

But like I said, I love this job a little bit more everyday because you learn so much about all types of people...everyone would benefit from working a year in a restaurant...it has been a great experience for me.

Let me offer you a "tip". Always act as if you are working from behind. If you think that you are doing well, you get satisfied with it. That many tables can't be done right, and I never was a kiss ass and talk, kind of server. You are always missing things in the business, it is just true. Your ability to work it out saves you. I was working one time at a place that Boomer used to go to a lot. I had a six table section and they sat him at a table outside my section. A crappy table at that, but life sucks I guess. I saw who it was, and didn't bitch at all. I told him I was sorry, and tried to hook him up service wise. He came there a lot. It was always nice to be able to talk to him for a second, but that day was bad and that was only 7 tables. Tables past a reasonable amount suck. The good customers who tip well (Boomer is one BTW) deserve special treatment, not a brush off. You also point out something else that I hate. If a server is busy, writes down my order, and then messes it up, fine. The cocky ones that try to memorize everything I don't forgive at all when they don't have the proper sides, etc. It is a dumb trick for personal benefit, "oh, that is so cool". Guess what, doesn't really make you any extra cash, people just want shit right. You get hit from so many angles in that business that the insurance of writing it down is well worth it. You must have a personal food runner, and busser to be as good as you are Hootie. If you work at Bennigan's they will try to make you want to be a bartender anyway...hahaha. That is your first "promotion" with that company. My last point here, servers that really start to think they are great are the ones that usually suck the hardest. I do know some things homey. Who should I ask for when i come in for a Turkey o' Tool tonight Hootie? I won't even have to order, I will just nod and you know it's me. You don't need to write it down anyway. Haha.

[Hootie]

Let me offer you a "tip". Always act as if you are working from behind. If you think that you are doing well, you get satisfied with it. That many tables can't be done right, and I never was a kiss ass and talk, kind of server. You are always missing things in the business, it is just true. Your ability to work it out saves you. I was working one time at a place that Boomer used to go to a lot. I had a six table section and they sat him at a table outside my section. A crappy table at that, but life sucks I guess. I saw who it was, and didn't bitch at all. I told him I was sorry, and tried to hook him up service wise. He came there a lot. It was always nice to be able to talk to him for a second, but that day was bad and that was only 7 tables. Tables past a reasonable amount suck. The good customers who tip well (Boomer is one BTW) deserve special treatment, not a brush off. You also point out something else that I hate. If a server is busy, writes down my order, and then messes it up, fine. The cocky ones that try to memorize everything I don't forgive at all when they don't have the proper sides, etc. It is a dumb trick for personal benefit, "oh, that is so cool". Guess what, doesn't really make you any extra cash, people just want shit right. You get hit from so many angles in that business that the insurance of writing it down is well worth it. You must have a personal food runner, and busser to be as good as you are Hootie. If you work at Bennigan's they will try to make you want to be a bartender anyway...hahaha. That is your first "promotion" with that company. My last point here, servers that really start to think they are great are the ones that usually suck the hardest. I do know some things homey. Who should I ask for when i come in for a Turkey o' Tool tonight Hootie? I won't even have to order, I will just nod and you know it's me. You don't need to write it down anyway. Haha.
LMAO

Hysterical.

First off, I'm not telling anyone where I work. You can make all of the assumptions you want.

Secondly, the last thing I'll ever do, no matter how much they needle me about it, is bartend at a chain restaurant. The money isn't as good, the hours are awful (**** 8 hours shifts, I like my 3-5 hour shifts + more money much, much better), and it's total bitch work. The only reason I'd ever bartend at a chain restaurant would be to bartend at a real bar and make better money (my friend works at a popular bar (Pub II) and he makes $350+ Wednesday night and AT LEAST $200 on Thursday night and he gets another night when the beer garden is open as well)...

Also, when I had a big section in Chicago MOST OF THE TIME there was a food runner which is key...

And I don't write things down because I don't mess things up...this store is such a low volume store that if I was messing up orders left and right I wouldn't have a job...

Just because you weren't the server I was doesn't mean we can't be friends ;)

P.S. "dumb trick for personal benefit" - WRONG. The last thing I'm trying to do is impress my tables...**** that. It is time saving...plain and simple.

[Skip Towne]

Since you don't write anything down, doesn't that make the cook have to remember it as well? And somebody must write the order down in order to give the customer his bill.

[Hootie]

this isn't 1932

[Skip Towne]

this isn't 1932
That's not an answer. Aren't you just shifting the responsibility to someone else?

[Fire Me Boy!]

That's not an answer. Aren't you just shifting the responsibility to someone else?
I think he's implying that nowadays he goes straight from the table to a computer to punch the order in... the computer tells the cooks what the order is.

[Skip Towne]

I think he's implying that nowadays he goes straight from the table to a computer to punch the order in... the computer tells the cooks what the order is.
I thought that is what it was but that doesn't seem like it would save all that much time.

[Fire Me Boy!]

I thought that is what it was but that doesn't seem like it would save all that much time.
I does save time, probably quite a bit over the course of an evening. Instead of writing he's moving on to the next customer. He'd still have to punch it into the computer whether he wrote the order on a tab or not.

[Hootie]

I does save time, probably quite a bit over the course of an evening. Instead of writing he's moving on to the next customer. He'd still have to punch it into the computer whether he wrote the order on a tab or not.
That and when you master that friggin' computer it makes everything that much easier...if you know where all the buttons are for special preps you don't have to type in random words the Mexican cooks don't understand...

When I first started, of course I wrote everything down, even for a table of two...I watched what all of the best servers did and kind of found my own niche eventually...

When I gradually began not writing things down for two tops, three tops, four tops, etc...I was amazed on how much more efficient I was at my job.

When the restaurant is on a wait and four of your tables clear out, they are going to all get sat right in a row...if you can take three orders at a time while also getting a drink order for that new table that was just seated as you were taking orders...that means a TON for the amount of money you'll be making at the end of the night.

[Consistent1]

That and when you master that friggin' computer it makes everything that much easier...if you know where all the buttons are for special preps you don't have to type in random words the Mexican cooks don't understand...

When I first started, of course I wrote everything down, even for a table of two...I watched what all of the best servers did and kind of found my own niche eventually...

When I gradually began not writing things down for two tops, three tops, four tops, etc...I was amazed on how much more efficient I was at my job.

When the restaurant is on a wait and four of your tables clear out, they are going to all get sat right in a row...if you can take three orders at a time while also getting a drink order for that new table that was just seated as you were taking orders...that means a TON for the amount of money you'll be making at the end of the night.

You know what bro, I like the fact that you have an attitude. That is good in general. Always write thing down though. You can't tell me that you have never been in a pinch and clucked crap up. It just happens. You are never as good as you think you are, and you come across as the best. If you are so cocky, then you are making mistakes, take my word for it. Being humble is part of the job. You cannot get away from that. I have seen tons of servers want volume, and they always flip it up. I have worked tons of volume jobs dawg. I worked the Chi-Chi's cantina all the time in Springfield. It was free seating. A little more tables than the amount you are talking about, but some just got drinks. I made money, but always sucked doing it if i am honest. I made a lot of money in reality, but never really did well service wise. Learn that brother, you always suck. It is a good thing to remember. Then all the sudden you make $7-8 on every two-top. I am a good server till this day, but I don't dwell on that. Your cocky attitude is good, but have you ever taken a poll about diner's real opinions on the ride home? Always feel like you are working from behind. It is true.

[Hootie]

You know what bro, I like the fact that you have an attitude. That is good in general. Always write thing down though. You can't tell me that you have never been in a pinch and clucked crap up. It just happens. You are never as good as you think you are, and you come across as the best. If you are so cocky, then you are making mistakes, take my word for it. Being humble is part of the job. You cannot get away from that. I have seen tons of servers want volume, and they always flip it up. I have worked tons of volume jobs dawg. I worked the Chi-Chi's cantina all the time in Springfield. It was free seating. A little more tables than the amount you are talking about, but some just got drinks. I made money, but always sucked doing it if i am honest. I made a lot of money in reality, but never really did well service wise. Learn that brother, you always suck. It is a good thing to remember. Then all the sudden you make $7-8 on every two-top. I am a good server till this day, but I don't dwell on that. Your cocky attitude is good, but have you ever taken a poll about diner's real opinions on the ride home? Always feel like you are working from behind. It is true.
I'm not cocky about waiting tables, I promise you that. I think we've worked in different types of restaurants, that's all. All I know is my job is easy and it pays the bills and some...

[Consistent1]

I'm not cocky about waiting tables, I promise you that. I think we've worked in different types of restaurants, that's all. All I know is my job is easy and it pays the bills and some...

I have worked several types of jobs. I have done a ton of cocktail shit under pressure, still made money, but in reality I was slow. The business owners "own" you. The wine service thing is fun, but impossible if you get overloaded. It will make you money if you get the right situation. I like the business, but always feel that you need to do something more. It will help you. The 12 year old kid thing you mentioned is typical, hell the mommy may have wanted to take you home. Nobody is the best in this silly business. I always made much better than than average money my friend. Just be nice to people, and hope that you can keep up. I will seriously meet up wit you at the Pub II sometime. You can buy me a beer. It may be cheap as hell for you to do it, but still LMAO That beer garden is sweet, but the laws will prolly end up messing that up. Phil from Mugsy's is the only real fighter in that game.

[Consistent1]

I have worked several types of jobs. I have done a ton of cocktail shit under pressure, still made money, but in reality I was slow. The business owners "own" you. The wine service thing is fun, but impossible if you get overloaded. It will make you money if you get the right situation. I like the business, but always feel that you need to do something more. It will help you. The 12 year old kid thing you mentioned is typical, hell the mommy may have wanted to take you home. Nobody is the best in this silly business. I always made much better than than average money my friend. Just be nice to people, and hope that you can keep up. I will seriously meet up wit you at the Pub II sometime. You can buy me a beer. It may be cheap as hell for you to do it, but still LMAO That beer garden is sweet, but the laws will prolly end up messing that up. Phil from Mugsy's is the only real fighter in that game.

That word filter thing is getting on my nerves. I get that ROTFLMAO bullshit every time I post. No vulgarity, nothing offensive, just garbage.

[Consistent1]

That word filter thing is getting on my nerves. I get that ROTFLMAO bullshit every time I post. No vulgarity, nothing offensive, just garbage.

Haha, it even happened on that post. Lighten up boys...

[Hootie]

I have worked several types of jobs. I have done a ton of cocktail shit under pressure, still made money, but in reality I was slow. The business owners "own" you. The wine service thing is fun, but impossible if you get overloaded. It will make you money if you get the right situation. I like the business, but always feel that you need to do something more. It will help you. The 12 year old kid thing you mentioned is typical, hell the mommy may have wanted to take you home. Nobody is the best in this silly business. I always made much better than than average money my friend. Just be nice to people, and hope that you can keep up. I will seriously meet up wit you at the Pub II sometime. You can buy me a beer. It may be cheap as hell for you to do it, but still LMAO That beer garden is sweet, but the laws will prolly end up messing that up. Phil from Mugsy's is the only real fighter in that game.
Man, I hate Bloomington-Normal for one reason...why do the bars close so early? 1 AM? Weaaaaak! In Chicago, I would be out until 5 AM...that's how it should be...

Pub II is awesome, I'm there all the time...namely because my tab never exceeds $10 because I'm either with a dude that works there ($1 drinks) or he's bartending...I've only been to Mugsy's once, good wings.

[Consistent1]

Man, I hate Bloomington-Normal for one reason...why do the bars close so early? 1 AM? Weaaaaak! In Chicago, I would be out until 5 AM...that's how it should be...

Pub II is awesome, I'm there all the time...namely because my tab never exceeds $10 because I'm either with a dude that works there ($1 drinks) or he's bartending...I've only been to Mugsy's once, good wings.

Word bro, you are alright. Maybe we can hook up for a drink sometime. The wife may not like it, but who cares, I am a good boy. They do have great wings over at Mugsy's.

[Calcountry]

How much do the guys tip hookers in here?I don't know, I heard hookers only go for about 5 dollars in Springfield, just ask Phobia.

[luv]

I don't know, I heard hookers only go for about 5 dollars in Springfield, just ask Phobia.
Story?

[Hootie]

Word bro, you are alright. Maybe we can hook up for a drink sometime. The wife may not like it, but who cares, I am a good boy. They do have great wings over at Mugsy's.
Any time...

[BWillie]

I'm not cocky about waiting tables, I promise you that. I think we've worked in different types of restaurants, that's all. All I know is my job is easy and it pays the bills and some...

I tell you what. I waited tables at Applebee's back in college during the lunch shifts. And I hated it. I only picked up the job because I couldn't find any other job that would let me work 3-4 days a week during the middle of the day for a few hours to make some money. Only reason I had to work there was in the evening I had college athletic practice (ok so maybe not I played golf), but at any rate, I thought serving was rather difficult and stressful.

Some people can do it, some people can't. It took me forever to master the computer system and I had to write everything down. Obviously the longer you are at a given restaurant the easier it is. You become more familiar with the menu, how to handle customers orders, and make your own certain procedure to handle things.

I certainly respect people in the restaurant industry after working there, but it still doesn't make me want to tip. I just tip because I pretty much have to, and I feel like god will strike lightening upon me if I do not do it. Even I have a conscious of some sort.

[BWillie]

Man, I hate Bloomington-Normal for one reason...why do the bars close so early? 1 AM? Weaaaaak! In Chicago, I would be out until 5 AM...that's how it should be...

Pub II is awesome, I'm there all the time...namely because my tab never exceeds $10 because I'm either with a dude that works there ($1 drinks) or he's bartending...I've only been to Mugsy's once, good wings.

What is the latest bars close in Chicago? 1 AM is horribly weak. But I can relate. On the KS side in the Kansas City area, they close at 1:30 AM. Last time I was out it was 1:15 am and I bought a drink for last call. Then at 1:19 AM they literally took the drink out of me and my friends hands when we weren't looking.

That is about the only thing I like about Missouri, their bars can stay open until 3 AM and generally are more fun anyway. Why can't everything be like vegas and you can drink all night.

[Hootie]

What is the latest bars close in Chicago? 1 AM is horribly weak. But I can relate. On the KS side in the Kansas City area, they close at 1:30 AM. Last time I was out it was 1:15 am and I bought a drink for last call. Then at 1:19 AM they literally took the drink out of me and my friends hands when we weren't looking.

That is about the only thing I like about Missouri, their bars can stay open until 3 AM and generally are more fun anyway. Why can't everything be like vegas and you can drink all night.
Chicago a lot of bars close at 2 or 3 AM like everwhere else but there are after hour bars that don't close until 5 AM...

[Cntrygal]

I don't expect a whole lot when I go out to eat. Refills on my drink when needed, food in a reasonable amount of time, common courtesy....

But, I think it's funny when a server thinks that they can determine what kind of tipper I am based on how I'm dressed. A couple years ago - I was doing alot of yard work for my mom (she was in a wheelchair at the time) and we went into town to get some more topsoil, flowers and a bunch of other junk that she wanted for the yard. After we picked all of her stuff up - she decided she wanted to go to her favorite lunch place and needless to say, I wasn't exactly dressed to go out lol. We got a new waitress that acted like a stuck up bitch (we definately got seated in the wrong section). Couldn't even get a refill on our tea from her. Needless to say - she didn't get a tip. A few weeks later we went back in to eat and she fell all over herself to be nice. It seemed that our tea never got below the half mark and she was VERY polite..... I bet she said something about us to the servers after we left that first time - only to find out that we normally tipped VERY well.

So basically, no matter what the tab is - if the CUSTOMER SERVICE sucks, I don't feel bad about leaving nothing.

[Hammock Parties]

Hey Hootie, my sister is visiting Chicago. Yeah, THAT ONE!