TippingFollow

Meh. The typical wording "An 18% gratuity will be included for parties of eight or more" or something similar makes it clear enough in my opinion.


It's practically a given that the establishment benefits from requiring 18% or else they wouldn't bother. How they benefit probably varies from location to location; anything from "Keeps the waitstaff happy" to "We'll be taking 5% of that, thank you"

No, not 5% of 20%, 5% of the bill, so the waitstaff only get 15%.

The last place I worked at (as a waitress) had a minimum 20% tip for parties of six or more. I was able to hand-add it to the bill - the only time this was allowed.

I received it all, but like any tip I turned around and tipped the bartenders and bus help.

I'm not sure how the restaurant benefits. I think it's more to discourage large parties as other have stated. I don't think a restaurant can require a 'tip' and then keep any of those proceeds. It has to go to an employee who is paid on a tipped employee pay scale. At least this is what I would think would be the rules, though I'm sure it varies from state to state.

Large groups stress the kitchen more than the wait staff. It's tough to get a dozen or so piping hot individually prepared meals out to the table at the same time.

Come on. You know gbaji is basing this on his experience of going out to Sizzler every other week. He brings his boys and they hoot it up and drink a few beers and malt beverages (I'm sure he still hates the fact that Coors killed Zima). Sally, the waitress, told them they were the best tippers she'd ever had and prefers them to any other table. After a few years she even started comping them potato skins.

Of course that was back when Sizzler was king. Things just aren't the same with all the flair. He kinda like's Applebee's but they don't put foil around their baked potatoes. TGIF is ok but Sally isn't there so there is a hollow feeling after he fills himself with well done steak. Don't worry dude, Sizzler will be back. Everything goes in cycles.

Tipping is easy

Minimum 3 dollars or 20% (20% is kinda cheap if it's just a 5 dollar breakfast at waffle house)
25% if you're cool

However, because I eat at places where I never have more than a 20$ bill, this is easy. Then again, if you can't afford a 20% tip and can afford a 120$ meal, then one of those statements is false.

Am I stepping on your lawn?

I stiff everyone, without exception, because happiness is a zero sum game.

To hell with them all Joph. I still go by the 15% base rule. I don't ever tip 15%, more like 25-30%, but I'm former waitstaff, so I tend to be generous, having paid for school waiting. Anyway, 15% is still the base to work from.

Because I was responding to a post which quoted Ugly? I actually think Ugly's estimate is high. I stated that it's more likely about 20%. There's a perception that large parties stay around longer, but perception and statistical reality typically differ by quite a bit. The once in a blue moon really large party that sits there whooping it up for hours taking up your table sticks in your memory more than the 50 times that smaller groups do the same thing. But "on average" doesn't mean you get to just go on gut.


And guess what? If you contrive the math to include the one factor which you've decided is important (larger parties taking longer), and ignoring every other factor which I've repeatedly stated counteracts that one, then yes, magically your numbers will show that large parties are "bad".


At the end of the day, it's going to depend on how the tables are divided up in the restaurant, how said tables are apportioned to the wait staff, what sort of restaurant we're talking about, and probably a zillion other factors. I was simply responding to someone's silly argument that the inclusion of gratuity on the bill for large parties had to do somehow with them being inherently harder on the wait staff. We can sit here debating time and labor factors all day long, but the simpler approach is to ask if that included gratuity on the bill is designed to be in addition to a normal tip, or instead of one.


Clearly it's designed to replace the normal tip. Thus, it's *not* about applying extra cost for larger parties. It's about making sure you pay a sufficient tip. Period. So I win and you lose! ;)


Oh. And the even more more more relevant issue is that the argument kept me from getting super bored while doing a tedious 4.5 hour image installation. I honestly don't give a rats behind about whether or not someone working as a waiter really prefers working large tables or small ones. Do whatever you want. It's not like I work in that field...

bolded the important words for you. You think, but you have no idea.


Are you saying that I only "perceived" timing large and small parties with my coworkers and comparing the times? Are you saying I only "perceived" having two rotations of smaller tables during a large party? Thanks for waking me up and bringing me back to your reality.



Which variables counteract it?
You're the one that wants to ignore variables that go against your hypothesis.


automatic gratuity isn't because the larger tables are inherently harder. It's for the server so that they don't get shafted by a large group going through price shock and scrimping on the tip. It's to make sure that server doesn't get shafted after losing a chunk of his/her section for a long period of time.



You're changing your argument. You said that it was a suggestion and that you don't have to pay it, which is wrong.



No, but you have an incessant need to be the expert on any and all fields or ideas. It really burns you up inside when you're wrong, so much so that you can't admit it to yourself. I'd probably attribute it to a lack of self-esteem, whether it be because daddy never hugged you, your lack of intimacy with another person, or maybe it's just because you have an incredibly small *****. Whatever the case, I'm sure that you will be more than happy to reach back into your "expertise" of "I have friends in the field!" to attempt to rebut real life experience.

Tip your waiter 15% if they bothered to show up for work, more if they excel at their job.

Not doing so is cheap. & if service is horrible, take it up with the manager.

Also, if the food gets comped; TIP MORE. It's free, but you should still tip an appropriate amount.