Tuesday, October 10, 2006
Many customers come in having already decided how much they are going to tip. Not in a dollar amount, but in a percentage, with caps on the top end regardless of the amount spent. This means that on most tables, we are working on a range of 4-6% of tip that we can actually influence as servers, barring incredibly bad experiences for the guests. More and more I am frustrated by giving over the top service, and being given crap tips. A 12% might come in, get outstanding service, and still only leave 15%. While the few dollars don't seem like it would be that big of a difference, to the waiter it is huge. I rarely wait on less than 100 guests a week (often a good deal more than that). My guest check average varies night to night, but I'd say it averages in the $21-22 range for the most part.
$2200x10%=$220 $2200x12%=$264 $2200x15%=$330 $2200x20%=$440
So that little bit of difference really adds up for a server. It is the difference between paying the light bill or not. Especially after you factor in tip outs and taxes. It is a difference of thousands of dollars to your server. So think about that, while it is just a dollar or two, it really adds up for us. Very few waiters are getting rich serving you. So if your server goes above and beyond, makes grandma feel special, cleans up after your hellion children, listens to you tired jokes, and gets you a stiff drink after a long day, take good care of them, they are trying to take good care of you.
Related Tags: Red Lobster, Server, Waiter, Waitress, Darden, GMRI, DRI, Food Service, Restaurant, Seafood, Seafood Restuarant, Tipping, Gratuity, Lobster, Crab, Shrimp, Red Lobster Biscuits, Waiting