Mandatory 25% tip

[joseephuss]

Looks like I can scratch visiting San Francisco off my list of things to do.

http://www.dailymail.co.uk/news/article-2049114/The-dining-tax-San-Francisco-restaurants-want-standard-25-tip.html?ito=feeds-newsxml

The dining tax: San Francisco restaurants want standard 25% tip

Proposals already causing anger among diners

It's a question regularly asked by baffled diners all over the world: 'How much should I tip'?

Many countries have wide variations for a standard tip, often leaving even the most experienced of travellers confused.

However, restaurant workers in San Francisco, California, may be about to help by implementing a standard tip onto the bill.

The only problem is that - whether your service is good or bad - it would be a whopping 25 per cent.

The Contra Costa Times newspaper claims the proposals already have support from some high-class restaurants.

[vta]

Way to drive down business.

[REDVOLUTION]

People are friggin cheap.


If you go out - expect to spend a little extra.


If you receive good/great service - go above and beyond. Whats the big deal. Is an extra $5 or $10 or $20 going to kill ya?




I have no problem overtipping if they went out of there way to "enhance the dining experience"




I was once at a place where I overheard my waitress say, "they left me a $1 dollar tip"


I asked her, "did I hear you right? a one dollar tip"?

She said yes, I dont understand I was nice and did all the asked and was attentive etc.


I told her, "dont worry, I have got you covered (for them)"

She was so grateful, I told you are welcome but not necessary to over thank me.


It was just the right thing to do!

[Yakuza Rich]

I worked as a waiter and as a bartender for 10 years. I think the issue in SF is probably 2 things:

1) The economy in California is so bad, people have to tip less.

2) The 'sticker shock' for tourists that leaving a tip of 20% is much more than they were looking to spend.

Not really the best of ideas, but I don't think people are going to stop going to restaurants all together over it.

I typically tip about 30% if the service is pretty good, which it typically is in Florida. In Atlanta, I developed a habit of leaving 15% tips because the service there...for whatever reason...was the worst I've ever seen in a city.






YR

[Wimbo]

I start at 20%. That can go up or down depending on the service.
15% is considered a normal tip, no server should expect more.

[Yeagermeister]

We've been down this road before


A tip should not be mandatory at any time.

[jimnabby]

It's time to abandon tips entirely. Pay restaurant workers a normal hourly wage, like all other employees, and set menu prices to what the market will bear (presumably around 20% higher than now). Legislating a fixed tip is just an overly complicated way to accomplish the same thing.

[basstapp]

I typically take the first number and double it. Easiest way to get a good tip in my eyes. I am not sure if wait staff should be frustrated with people ordering food. The food is marked up already an insane amount and its that of their employer who decided they make jack hourly.

In my life i try to tip 20-25% unless the service is just horrendous.

[chip_gilkey]

Absolutely ridiculous. Should you tip, yes. Should you be forced to tip 25% no matter what the service is like, no.

If the service is terrible then you tip 10-15%. If its excellent you tip 25%. If it's mediocre you tip about 20%.

If servers know they're going to get 25% every time what incentive is there to actually provide good service?

[vta]

We've been down this road before


A tip should not be mandatory at any time.

It's time to abandon tips entirely. Pay restaurant workers a normal hourly wage, like all other employees, and set menu prices to what the market will bear (presumably around 20% higher than now). Legislating a fixed tip is just an overly complicated way to accomplish the same thing.

:hammer:

I have no problem tipping; I don't want to be forced to regardless of service and at a fixed price. It's lame.

[MonsterD]

I start at 20%. That can go up or down depending on the service.
15% is considered a normal tip, no server should expect more.

Someone posted this here before I think

V1ZZWhSvOMI

[Yakuza Rich]

I start at 20%. That can go up or down depending on the service.
15% is considered a normal tip, no server should expect more.

I thought they raised the 'normal tip' to 20%.

When I lived in NY, I got paid $2.99 an hour and then at a different restaurant, $3.25 an hour for waiting tables. This was when the minimum wage was $4.25 an hour. When I was working as a bartender, I got minimum wage and the tips.

I then moved to South Carolina for college....$2.13 an hour. Completely sucked. Every where else I went it was the same.

Cost of living has gone up as well. I think it should be 20%, but it shouldn't be mandatory unless you have tables of 6+ people. In those situations, the server is often relegated to taking care of only that table and if they get stiffed on a tip...you're looking at people making $2.13 an hour.







YR

[Reality]

It's very simple .. tips are a way of the customers subsidizing the salaries of employees for the employers. In other words, in business, you don't spend money you don't have to and if you can get someone else to pay your expenses (in this case, the customers), why not?

The problem comes from the slow economy and high cost of living in certain markets, especially the San Francisco area. In tough times, customers eat out less and spend less when they do as an average. That means employees generate less money from tips which of course lowers their salary. In other words, the employees are working the same job, the same hours and yet making less money.

There are two ways to deal with this issue. The first and more logical way is to raise the base pay of employees who rely on tips. After all, the customers were subsidizing the salaries for the business owners, so the business owners are responsible for covering the amount lost due to less spending by customers.

The second way to deal with it is to raise the prices either on the product (food in this case) or the service (employees). If they raise the price on the product, the customers will notice it more upfront and will direct their anger or irritation at the business. If they get the city to force not only a flat tip percentage but also one higher than most people pay, any irritation will be directed at the city or at worst, the employees.

The problem with the second option, and this is a concept that businesses rarely comprehend, is that when prices go up, consumers cut back. The post office has continued to raise the price of stamps and when people start sending fewer letters, they blame the internet. While there is truth that the internet has hurt the postal system, the postal system escalated the problem by raising prices which further pushed people toward alternatives.

Where I live, there was a new commercial development area that was built including a sports arena. The local city wanted to add $0.03 additional sales tax in that area which is where most take out places and restaurants are located to help keep the price of parking down at the arena. When the sales tax was put up for vote, the people overwhelmingly voted against it. So then the city mayor came back and said you either vote for the sales tax at the next election or all property taxes in the city (not just that area) would increase to compensate. Unsurprisingly, the sales tax passed during the next vote and also unsurprisingly, the mayor was not re-elected next year.

In the end, the people will win the battle. Forcing people to do things and telling them how to live will ultimately yield a worse situation than you are currently trying to improve. In the short term, the results will look great at the cost of the long term.

#reality

[Rynie]

There's absolutely NO POINT in tipping more than 15-20%. I don't mind tipping at all, just the right amount. Hell, I'll even tip dirty e-girl fans...
http://i459.photobucket.com/albums/qq317/RynieRynie/receipt.jpg

[arglebargle]

I thought they raised the 'normal tip' to 20%.

When I lived in NY, I got paid $2.99 an hour and then at a different restaurant, $3.25 an hour for waiting tables. This was when the minimum wage was $4.25 an hour. When I was working as a bartender, I got minimum wage and the tips.

I then moved to South Carolina for college....$2.13 an hour. Completely sucked. Every where else I went it was the same.

Cost of living has gone up as well. I think it should be 20%, but it shouldn't be mandatory unless you have tables of 6+ people. In those situations, the server is often relegated to taking care of only that table and if they get stiffed on a tip...you're looking at people making $2.13 an hour.







YR

Wages for lots of restaurant work were set really low, but in compensation you got tips, which were not taxable. Then they decided to tax the tips, but never really upped the low hourly wage.

When I worked in restaurants, I came away with the opinion that generally, lawyers and management were the worst tippers, while secretaries, office drones, and construction workers were really good about it.

Hmnn..

[Teren_Kanan]

Whatever. I don't care either way.

If they make tip mandatory, and you get bad service, you will complain and get some of your meal comped anyhow and it will balance out.

I cannot remember the last time I got bad service. It so rarely happens.

[rkell87]

Whatever. I don't care either way.

If they make tip mandatory, and you get bad service, you will complain and get some of your meal comped anyhow and it will balance out.

I cannot remember the last time I got bad service. It so rarely happens.
it depends on where you go and where you live. live in a college town, get college worker type service and so forth

[rkell87]

I will play devil's advocate for a second here. First let me just say I do not agree with a mandatory 25% tip. However I do not believe the majority of servers will just start giving crap service to everybody. I'm not saying it is right but, from my experience most servers know exactly what kind of service they are going to give you as they are walking to your table. It may change a bit depending on your order(soda and burger vs alcohol and steak) but pretty much they know. They have to determine how much of their time you are going to be worth. A hefty mandatory tip my just raise the level of service that a lot of people normally experience. just my .02

[ninja]

I went to Germany and numerous other countries which don't have the custom of tipping. The service was fine, even better than here in the US for the most part. So, no, service will not decline if tips are included in the price.

When I worked in a restaurant, the owner told me the federal government assumed tips would be 17% and taxes deducted based on that. I don't know if true or not. I never verified it. If true, then the servers are getting screwed with anyone tipping less than 17%. And Uncle Sam is getting screwed out of taxes with tips greater than 17%. Remove all guesswork, and include it in the price.

Tipping is an arcane and ridiculously stupid custom. Yet it continues to this day. Go figure.

Tips don't bother me as much as uneccessarily oversized meals. Bigger meals equal bigger profits. It is nearly impossible to get a "normal" sized meal for one at a restaurant. My wife and I can order one meal and one dessert (or appetizer) and it will suffice. I worked at a restaurant and was appalled at the amount of food that is thrown away (and the amount of money wasted by customers). Sure, some eat the leftovers but an equal number have it boxed to-go only to throw it away when they get home (or in the nearest garbage can from the door).

And, another thing I noticed working in restaurants: for the most part, many fat people don't really eat a lot of food at the restaurant. They do drink a lot of high calorie drinks though, in my experience. Maybe they eat again when they get home.

[MC KAos]

as a former waiter during college, this is a REALLY stupid idea and the reason is that you are basically taking away any incentive for the waiter to provide great service! if i knew i was gonna get 25% no matter what i wouldnt bust my butt to make sure i got the orders in as soon as they were ready, everyone had drinks at all times, their food came out promptly, their dirty plates were taken away quickly, and their check came and paid for quickly.

[casmith07]

lol...remind me never to go to San Francisco if that passes.

[ChldsPlay]

I have no problem overtipping if they went out of there way to "enhance the dining experience"


I've never had this experience...what's it like?

The most I hope for is they don't ruin the experience at all.

[Rynie]

lol...remind me never to go to San Francisco if that passes.

Ah homie, San Francisco is by far the illest city in America that I've visited. I still haven't been to NY, or Chicago though. I'd still imagine I'd rate San Fran as highly.

[Hostile]

Here's how to solve everything. Do away with tips completely, add to the price of the meal and pay them a taxable salary with benefits.

5 bucks says no one wants to do that even though it is honest.

[Reality]

Here's how to solve everything. Do away with tips completely, add to the price of the meal and pay them a taxable salary with benefits.

5 bucks says no one wants to do that even though it is honest.

It would put the financial burden back on the business owners and most are so used to not having it, they won't support it.

Though most people prefer flat pricing for things they buy even consumables.

#reality

[Hoofbite]

The whole percentages thing gets me.

You go to a "decent" place for a drink and it's some hottie wearing a short black skirt and the drinks and food is more expensive so that validates a larger tip? Without even considering the quality of the service or drinks and food?

What has this girl done that automatically deserves larger tips than the old woman working at Perkins or IHOP?

I generally tip more than the standard percentage.....whatever it is. 15% according to some, 20% according to others. Although I don't calculate the actual percentage, it just works out that way. If I get really good service from a local sports bar or something, I'll tip more because my expectations were exceeded and the cost of the time spent eating and drinking is actually reasonable.

I think the whole idea of 15% regardless of venue is ridiculous. The waitress, bar wench or whatever isn't doing anything more than the local diner waitress. She just looks better.

I think I am actually more likely to tip a greater amount if the place I go to is reasonably priced, comfortable and the environment is solid. I don't need someone crawling up my *** every 5 minutes asking me if I would like them to do something for me.

If I get items on the house, I usually tip that amount to the person serving me. A guy I know gave me a few drinks on the house and something to much on one time. I was totally expecting a tab of about $35 but when it came it was only $24. I tipped the guy like $18.

Pretty much how I base my tips. I expect an amount before the bill comes and if it is under, I tip my expect amount and the difference between expected and actual.

If the bill comes and it exceeds my estimate for the quality of food and service, I generally tip just enough to not feel like some slime ball. Typically if I am in that situation I don't go back.

[Phrozen Phil]

didn't we have a waiter thread about a year ago about his subject. I recall it became quite lengthy. It was all Hos's fault. BTW, I usually tip 20%.;)

[Bigdog]

This is a true story. I took my then 95 year old grandmother (lived to be 101) out for breakfast one day at her favorite restuarant. The waitress brought the meal and everything was great. Afterwards, I went to the bathroom and then we went to the car. As we were going down the road my grandmother looks at me and hands me some money. She said "You left this on the table. You know you really should be more careful leaving money around because people might take it." I told her that was the tip for the waitress. Without skipping a beat, she responded "you know she gets paid." I just shook my head.

[ajk23az]

I'm a college student and even I tip 20%. If the service is pretty bad, it goes to 15% but nothing lower than that.

When I get golf for free (I work at a course in PHX), I tip the outside service guys at least $15-20.

Anyone that doesn't tip is a penny pincher, plain and simple.

[jimnabby]

Here's how to solve everything. Do away with tips completely, add to the price of the meal and pay them a taxable salary with benefits.Great minds...

http://cowboyszone.com/forums/showpost.php?p=4177794&postcount=7

[AbeBeta]

Here's how to solve everything. Do away with tips completely, add to the price of the meal and pay them a taxable salary with benefits.

5 bucks says no one wants to do that even though it is honest.

That's pretty much the deal in many countries.

We've decided however that wait staff need to be at the mercy of fickle and often overly cheap patrons. I can understand if you work a commission sales job and have to deal with that, but something like waiting tables? You are at the mercy of so many other factors that often your "bad job" (e.g. taking forever to bring a meal) likely has nothing to do with how you, personally are performing.

[AbeBeta]

If I get items on the house, I usually tip that amount to the person serving me. A guy I know gave me a few drinks on the house and something to much on one time. I was totally expecting a tab of about $35 but when it came it was only $24. I tipped the guy like $18.


Dude, I hate to tell you this... if you get something on the house, it isn't someone tossing you a freebie. That money, or at least a huge chunk of it is expected to come back in tip. that isn't even about tipping, it is about you and the staff making a deal to keep the transaction between you.

[AbeBeta]

lol...remind me never to go to San Francisco if that passes.


Lol. let's not visit one of the country's finest cities b/c you might have to pay an extra $4 at dinner.

[SaltwaterServr]

Here's how to solve everything. Do away with tips completely, add to the price of the meal and pay them a taxable salary with benefits.

5 bucks says no one wants to do that even though it is honest.

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Now you've reached bare minimum wage. The staff I manage average $45 an hour without the $2.13 factored in. Even "turn and burns" like Chilis, Applebees, TGI Fridays, etc make $25 to $40 an hour on a weekend night.

What's the level of service look like now when I'm paying them even $14 an hour? I've cut their income by at more than 1/3 while increasing labor cost on my end at least by 300% at minimum wage. At a Chilis you might have 20 servers on a weekend night. Their cumulative labor hit is $43. Playing the realist and going to $14 an hour I'm at $280 that has to be made up somewhere. Oh yeah, we've still got to factor in the bartenders, bus staff, and hostesses in there as well. What's that going to do to labor costs?

You, as the customer, are going to eat every cent of the cost of them standing around doing nothing because of a late rush AND you'll get crap service when I've cut down to 3 servers running 7 or 8 tables apiece to minimize labor costs as much as possible. You're paying for Saturday morning dead time, Sunday afternoon dead time, 2:30 to 5:30 everyday when there's hardly a soul out eating, but enough to justify staying open since you're doing prep work anyway.

Corporate restaurants already subsidize their labor by using the waitstaff to do closing work to get minimum wage people off of the clock as soon as possible.

Now your $40 meal at a casual dining restaurant is realistically in the $100-$120 range since you've exponentially increased a huge percentage of labor that used to be negligible. What's that going to do to a business? Increase the sales of a restaurant or price out most of the customers?

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.

[ZeroClub]

Both systems (tipping v. nontipping) are imperfect but both can work.

[ChldsPlay]

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Now you've reached bare minimum wage. The staff I manage average $45 an hour without the $2.13 factored in. Even "turn and burns" like Chilis, Applebees, TGI Fridays, etc make $25 to $40 an hour on a weekend night.

What's the level of service look like now when I'm paying them even $14 an hour? I've cut their income by at more than 1/3 while increasing labor cost on my end at least by 300% at minimum wage. At a Chilis you might have 20 servers on a weekend night. Their cumulative labor hit is $43. Playing the realist and going to $14 an hour I'm at $280 that has to be made up somewhere. Oh yeah, we've still got to factor in the bartenders, bus staff, and hostesses in there as well. What's that going to do to labor costs?

You, as the customer, are going to eat every cent of the cost of them standing around doing nothing because of a late rush AND you'll get crap service when I've cut down to 3 servers running 7 or 8 tables apiece to minimize labor costs as much as possible. You're paying for Saturday morning dead time, Sunday afternoon dead time, 2:30 to 5:30 everyday when there's hardly a soul out eating, but enough to justify staying open since you're doing prep work anyway.

Corporate restaurants already subsidize their labor by using the waitstaff to do closing work to get minimum wage people off of the clock as soon as possible.

Now your $40 meal at a casual dining restaurant is realistically in the $100-$120 range since you've exponentially increased a huge percentage of labor that used to be negligible. What's that going to do to a business? Increase the sales of a restaurant or price out most of the customers?

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.


So, what you're saying is...people really need to stop tipping so much because they are making WAY too much money? That's what I got out of that.

[casmith07]

Lol. let's not visit one of the country's finest cities b/c you might have to pay an extra $4 at dinner.

You're not going to dictate to me the cost of service. So you give a mandatory 25% tip and the waitstaff sucks - then what? I'm tipping 25% for crappy service? That's not how it's supposed to be done.

[Alumni2k11]

I'm a pretty good tipper anyways, so this wouldn't really effect me all that much. Unless the service was crappy of course.

[Hoofbite]

Dude, I hate to tell you this... if you get something on the house, it isn't someone tossing you a freebie. That money, or at least a huge chunk of it is expected to come back in tip. that isn't even about tipping, it is about you and the staff making a deal to keep the transaction between you.

I don't think this is a "one size fits all" situation.

Most often when I get something on the house, it's because the restaurant is slow or screws up. Usually they just waive the cost of my appetizer and really, it doesn't happen all that often. Maybe a couple times per year at max.

In this situation, I don't think they expect anything to come back their way. I've already paid them more than enough for taking too damn long to do whatever it was they were doing. But, because I realize it's the waiter or waitress who has to go to her manager and say, "these people have been here and hour without food" I acknowledge that she/he is doing a good job and tip her the difference.

Secondly, the freebies at bars and such aren't solely for the purposes of the bar tender to pad his pockets. If he throws you a free drink, he knows damn well you'll likely get something else anyway. And if he throws you another drink, he knows damn well you'll probably keep drinking and buying more and more stuff, increasing his tip. Additionally, I'm not buying into the expected kickback as some automatic unwritten law. Tip Code still applies. If you're a ******** of a bar tender and you pass out a couple freebies looking for a greater tip in return, you're barking up the wrong tree. You're a jerk, don't expect a free beer that costs next to nothing for you to give away to earn you some sort of latitude when the check comes. Shouldn't have been an jerk.

Lastly, establishments know if you treat someone right they will come back. If I go to a place and the service is awesome, the food is good and the environment is good I will go back. They get you liquored up, you have a good time and come back.

In the case with my friend who was bar tending, he wasn't expecting me to throw him the difference. He was doing it because he was my friend. A simple tip would have been fine for him. I wasn't expecting anything free just because I knew him and I would have been totally fine with paying the total I was expecting. I suppose if you are a regular at some bar that you frequent and you have such an arrangement that you guys have informally worked out over time, then yes it is okay to expect a tip.

But, if you are some random bar tender and give a free beer to someone without any sort of prior transaction with that person, don't get pissed if the tip doesn't come.

A tip may be on the bar tender's mind but so is getting you liquored up and generating repeat customers. Me spending more in that trip by coming back at a later date is compensation enough.

[Hoofbite]

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Bon Appetit.

Some states have higher minimum tipped wage.

And if tips don't work out to federal minimum wage, the employer already has to cover the difference.

I don't imagine many employers have to cover that often. Need like 3 tables per hour, probably less, at a local spot to come out at minimum wage.

[SaltwaterServr]

Some states have higher minimum tipped wage.

And if tips don't work out to federal minimum wage, the employer already has to cover the difference.

I don't imagine many employers have to cover that often. Need like 3 tables per hour, probably less, at a local spot to come out at minimum wage.

A $30 table an hour should make up the difference to minimum wage, the problem is that it isn't per shift, it's per week. You'd have to be able to prove that all of you tips didn't make up to federal minimum including cash tips. Good luck with that.

[Hoofbite]

A $30 table an hour should make up the difference to minimum wage, the problem is that it isn't per shift, it's per week. You'd have to be able to prove that all of you tips didn't make up to federal minimum including cash tips. Good luck with that.

Good luck what?

If you didn't have the customers, the receipts will show that.

I can't imagine a restaurant owner willingly violating federal law just to stiff his employees over. Provided a worker got absolutely zero tips, we're talking about $200 per week, per server.

If you've got that problem, you've got a bigger problem than paying your employees. Having zero customers should be the big worry.

I don't think it's all that hard to prove it. A friend of mine worked at a small place in a resort town and he said it was just a matter of collecting receipts and presenting them to his boss. I guess an idiot without receipts or knowledge of printing a duplicate might have a problem.

[CowboyMike]

There's absolutely NO POINT in tipping more than 15-20%. I don't mind tipping at all, just the right amount. Hell, I'll even tip dirty e-girl fans...
http://i459.photobucket.com/albums/qq317/RynieRynie/receipt.jpg (http://i459.photobucket.com/albums/qq317/RynieRynie/receipt.jpg)

While I think that is completely awesome, unfortunately I believe if you write anything on the ticket other than the tip, total, and signature, it voids the ticket. It is likely that e-girls fan did not receive the tip you intended. :(

[Teren_Kanan]

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Now you've reached bare minimum wage. The staff I manage average $45 an hour without the $2.13 factored in. Even "turn and burns" like Chilis, Applebees, TGI Fridays, etc make $25 to $40 an hour on a weekend night.

What's the level of service look like now when I'm paying them even $14 an hour? I've cut their income by at more than 1/3 while increasing labor cost on my end at least by 300% at minimum wage. At a Chilis you might have 20 servers on a weekend night. Their cumulative labor hit is $43. Playing the realist and going to $14 an hour I'm at $280 that has to be made up somewhere. Oh yeah, we've still got to factor in the bartenders, bus staff, and hostesses in there as well. What's that going to do to labor costs?

You, as the customer, are going to eat every cent of the cost of them standing around doing nothing because of a late rush AND you'll get crap service when I've cut down to 3 servers running 7 or 8 tables apiece to minimize labor costs as much as possible. You're paying for Saturday morning dead time, Sunday afternoon dead time, 2:30 to 5:30 everyday when there's hardly a soul out eating, but enough to justify staying open since you're doing prep work anyway.

Corporate restaurants already subsidize their labor by using the waitstaff to do closing work to get minimum wage people off of the clock as soon as possible.

Now your $40 meal at a casual dining restaurant is realistically in the $100-$120 range since you've exponentially increased a huge percentage of labor that used to be negligible. What's that going to do to a business? Increase the sales of a restaurant or price out most of the customers?

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.
:bow:

Ding ding. We have a winner. This post is about as accurate as it gets. You take the tipping out, you get your standard McDonald's employee serving you while all the prices of the food go up significantly.

My paycheck per 2 weeks is about 150$.

Imagine you have a job making 20$ an hour. Your boss comes up to you one day and says, I don't like ____ about your work today. I'm only paying you 10$ an hour, or 0 an hour. That's how it feels when getting different tip percentages, when you're giving the same level of service to everyone.

It'd be nice if you could serve in a vacuum, where there is a set undeniable standard for good/bad service, but it simply doesn't work like that. Everyone who walks into a restaurant has a vastly different opinion on what good service is, and no server can possibly please everyone, every time. Yet every single person feels their own personal opinion on what good service should be, is fair and reasonable.

When deciding what to tip people also take into account things that have nothing to do with the server at all. Know how many times I've gotten tables who were pissed off before they even sat down because they had to WAIT 30 minutes to sit down due to being very busy?

Then because we are busy the food also takes a long time to come out, at no fault to the server. You get a crappy tip and a complaint about SLOW SERVICE, when there is not a single thing you could have done to make it faster. This isn't uncommon it happens EVERY SINGLE TIME a restaurant is busy.

Do you know how common it is for the cooks to mess up an order? In most restaurants there are generally people who's job it is to run the food out. I generally don't get a chance to personally check things before they go out.

So when I show up and check on the table 'cause I see they have their food, they flip out about it being all wrong. The average person is going to blame the server, and tip less, when again, server had nothing to do with your dissatisfaction. Big props to the people out there who simply say "It's not your fault I understand, no problem". I love you guys. But they are the minority.

The #1 most common complaint is "Slow service". Can you guess one of the BIGGEST factors in causing slow service? You, the guest.

Every time you make me stand there while you read the menu because I asked if you were ready, and you said yes, even though you weren't, it takes time away from me. Time I could be using to get the guy at the other table his 13th soda.

But now it's empty and he's getting mad because I'm just standing at this table as you ask me questions about things that are answered in the menu, because doing anything but looking at pictures is too hard, even though you are POINTING AT THE TEXT that would answer the question for you.

I really wish i was exaggerating about how frequently this type of stuff happens, but I'm not. This is day to day stuff that happens several times an hour. The #1 thing that keeps me from getting that drink refill to you quicker, is other tables WASTING my (Your) time!

Alright here's your food, is there anything else I can get for you? Barbecue sauce? Sure thing I'll be right back with that. Here's your barbecue sauce, enjoy... oh, you need honey mustard too? Ok I'll go get that for you, anything else you might need? No? Great I'll be right back. Here's your honey mustard, anyt.... oh you need extra napkins now? ... ok I'll be right back with that...

Happens. All. The. Time. Now imagine you have 3 tables doing that to you, while another table is FORCING you to stand next to it while they "read" the menu and ask you questions like "Does the burger come with any side items?", even though at the top of the burger page it CLEARLY says all burgers served with french fries.

Now half of those tables are leaving a crappy tip due to "slow service" that they helped create themselves. Lucky me. Yet I do it all with a smile, I even accept my inadequate tip with a smile and thank you for it.

Just last night I had a party come in (9 people). They ordered 8 milk shakes. Our milk shakes are hand dipped. We have 1 blender and it can only make 1 milkshake at a time. Each Milkshake takes roughly 2 minutes to make. That's 15 minutes i must now dedicate to making milkshakes.

Don't get me wrong, there is nothing wrong with ordering that. And even though I am going to go by my other tables and see if they need anything before I begin, the odds are that one of my other tables is going to end up feeling like "the server was never around, I sat there with an empty drink for 5 minutes", while I make milkshakes. Again, not much I as a server could do about it, yet I'm going to get a smaller tip because of it.

The average guest simply does not think about stuff like that. They can't think much more than "I DIDN'T GET WHAT I WANTED IMMEDIATELY!!!!!! BAD SERVICE = BAD TIP!" People are very impatient.

There are bad servers out there. I've worked with them. Ones who give attitude, and simply ignore tables and never refill drinks. They don't deserve good tips. But on average "Slow Service" has less to do with the server and more to do with the business level and other tables, yet it nets you lower tips all the same.

That's pretty much the deal in many countries.

We've decided however that wait staff need to be at the mercy of fickle and often overly cheap patrons. I can understand if you work a commission sales job and have to deal with that, but something like waiting tables? You are at the mercy of so many other factors that often your "bad job" (e.g. taking forever to bring a meal) likely has nothing to do with how you, personally are performing.

This quote is pretty much a summary of what I said above it. Use the bold as your TL:DR.

You're not going to dictate to me the cost of service. So you give a mandatory 25% tip and the waitstaff sucks - then what? I'm tipping 25% for crappy service? That's not how it's supposed to be done.

Well if the law passes in a place where you live, yes actually, they ARE going to dictate to you the cost of service :laugh2:

Regardless though. If you really feel you have a legitimate complaint about service and there is a mandatory % tip on the bill, you will speak with the manager. And either the tip, or the entire meal will be comped. When a server is the cause of complaints, and losing the restaurant money, they are going to be fired.

Imagine a McDonalds employee who gives you terrible service, or attitude. You complain to the manager, they probably lose their job. What DOESN'T happen, is them making a lower hourly wage for the day.

[Teren_Kanan]

While I think that is completely awesome, unfortunately I believe if you write anything on the ticket other than the tip, total, and signature, it voids the ticket. It is likely that e-girls fan did not receive the tip you intended. :(


I've worked in 4 different restaurants, and this was not the case in any of them. Perhaps it works differently in other states, but certainly not here in Florida.

[CowboyMcCoy]

We've been down this road before


A tip should not be mandatory at any time.

I tip anywhere from 30%-0%... sometimes. I'm not hard to please, but I will stiff someone completely for bad service or for getting my order wrong. If that happens, they don't deserve a tip and let it be a lessoned learned.

[SaltwaterServr]

I've worked in 4 different restaurants, and this was not the case in any of them. Perhaps it works differently in other states, but certainly not here in Florida.

Not in Texas either. My staff gets notes on the credit card slips all of the time, usually because our service is excellent and the patrons want to make sure every level of management sees it. They don't necessarily want to write an email or speak to anyone, but at that moment they're able to let us know how great everything was with their evening.

[SaltwaterServr]

Good luck what?

If you didn't have the customers, the receipts will show that.

I can't imagine a restaurant owner willingly violating federal law just to stiff his employees over. Provided a worker got absolutely zero tips, we're talking about $200 per week, per server.

If you've got that problem, you've got a bigger problem than paying your employees. Having zero customers should be the big worry.

I don't think it's all that hard to prove it. A friend of mine worked at a small place in a resort town and he said it was just a matter of collecting receipts and presenting them to his boss. I guess an idiot without receipts or knowledge of printing a duplicate might have a problem.

Two bad tips on a pair of $100 tables that paid cash would throw everything off. The receipts would show $200 in sales which should equate to $30 before tip-out. If the tip-outs are mandatory and in cash from the server's pocket at the end of the night (Mamacita's in central Texas used to do this) you've lost the paper trail.

Like you said though, it's highly unlikely ANY reasonable employer would do that to any server for any number of reasons including the fact that a server with a grudge can scam the living **** out of a restaurant. There hasn't been a system invented that a server can't work around if they have a friend as an expo or in the kitchen.

Seriously though, as a server, if you're not making $20 a hour you need to ask off lunches to find a better restaurant.

[casmith07]

Not in Texas either. My staff gets notes on the credit card slips all of the time, usually because our service is excellent and the patrons want to make sure every level of management sees it. They don't necessarily want to write an email or speak to anyone, but at that moment they're able to let us know how great everything was with their evening.

I'm still upset I couldn't make it out there for a meal when I was in San An. :(

[UKCowboysFan]

It's an interesting discussion for someone from overseas.

As has been pointed out, over here a tip is at the discretion of the customer, and generally will be dictated by the level of service. If the service is poor, the tip would be low and vice-versa.

We don't usually have a fixed percentage, although many restaurants are now including a 10% charge for larger groups. The irony is that in these places most people won't leave any more of a tip because they believe that they are forced into tipping, whereas if there we no minimum we would quite often leave more than that amount.

I know that as a visitor to the US, at first we found it odd that you were EXPECTED to tip, regardless of service. However to be honest in most of the places we have visited I can only recall once ever having a need to complain.
We were a fairly large group (10-12 if I remember), and they didn't serve the children first (in fact their meals were the last to come out). We mentioned this to our server & they gave us the kids meals for free so the tip reflected that anyway.

Have to say that in the past we have always used the 15% rule, started there & rounded the tip up to the nearest $5 or $10.

[big dog cowboy]

We've been down this road before


A tip should not be mandatory at any time.

:bow:

[Sam I Am]

Awesome. :laugh2:

https://lh4.googleusercontent.com/-YUTW2SIMXFA/TpYU4V5sdCI/AAAAAAAAIuM/waGLDy6JDQM/h301/11%2B-%2B1

[Sam I Am]

We've been down this road before


A tip should not be mandatory at any time.

I agree. Tips are earned. If they don't earn one, they shouldn't get one.

[AmarilloCowboyFan]

Awesome. :laugh2:

https://lh4.googleusercontent.com/-YUTW2SIMXFA/TpYU4V5sdCI/AAAAAAAAIuM/waGLDy6JDQM/h301/11%2B-%2B1 (https://lh4.googleusercontent.com/-YUTW2SIMXFA/TpYU4V5sdCI/AAAAAAAAIuM/waGLDy6JDQM/h301/11%2B-%2B1)

haha, that's awesome.

[AmarilloCowboyFan]

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Now you've reached bare minimum wage. The staff I manage average $45 an hour without the $2.13 factored in. Even "turn and burns" like Chilis, Applebees, TGI Fridays, etc make $25 to $40 an hour on a weekend night.

What's the level of service look like now when I'm paying them even $14 an hour? I've cut their income by at more than 1/3 while increasing labor cost on my end at least by 300% at minimum wage. At a Chilis you might have 20 servers on a weekend night. Their cumulative labor hit is $43. Playing the realist and going to $14 an hour I'm at $280 that has to be made up somewhere. Oh yeah, we've still got to factor in the bartenders, bus staff, and hostesses in there as well. What's that going to do to labor costs?

You, as the customer, are going to eat every cent of the cost of them standing around doing nothing because of a late rush AND you'll get crap service when I've cut down to 3 servers running 7 or 8 tables apiece to minimize labor costs as much as possible. You're paying for Saturday morning dead time, Sunday afternoon dead time, 2:30 to 5:30 everyday when there's hardly a soul out eating, but enough to justify staying open since you're doing prep work anyway.

Corporate restaurants already subsidize their labor by using the waitstaff to do closing work to get minimum wage people off of the clock as soon as possible.

Now your $40 meal at a casual dining restaurant is realistically in the $100-$120 range since you've exponentially increased a huge percentage of labor that used to be negligible. What's that going to do to a business? Increase the sales of a restaurant or price out most of the customers?

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.

:hammer:

[Doomsday101]

I never have to tip at Burger king or the all you can eat buffet restaurants. :laugh2:

All kidding aside I don't mind giving a 15 to 20% tip if the service is good however I do not like any restaurant that automatically puts the tip on the bill

[Sam I Am]

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

Only hole I found in your story. The incentive should be to have a job in the first place. (this is on the manager's head) If they are doing an inadequate job, they should be let go.

[Sam I Am]

I never have to tip at Burger king or the all you can eat buffet restaurants. :laugh2:

All kidding aside I don't mind giving a 15 to 20% tip if the service is good however I do not like any restaurant that automatically puts the tip on the bill

Most that I've seen that do this are only when your party is six or more people. Well, and hotels do it (20%, not to mention add a delivery charge too!) for room service and then leave a place for an extra tip. :confused:

[DFWJC]

I tip very well.

But having a high mandatory minumum on a tip kind of defeats the purpose of what tipping is all about.
If the service sucks, than you should not be forced to compensate or tip (for suppossedly a job well done)....at 25% freaking percent.

This goes perfectly with the SF attitude that everyone owes you something--regardless of whether or not you deserve it or have earned it.

[Doomsday101]

Most that I've seen that do this are only when your party is six or more people. Well, and hotels do it (20%, not to mention add a delivery charge too!) for room service and then leave a place for an extra tip. :confused:

Then they should expect the customer to be a jerk when the service is poor. I don't mind being generous with the tip but my generosity will be tied to the service.

[Teren_Kanan]

I tip anywhere from 30%-0%... sometimes. I'm not hard to please, but I will stiff someone completely for bad service or for getting my order wrong. If that happens, they don't deserve a tip and let it be a lessoned learned.


Just out of random curiosity. What steps do you take to come to the conclusion that your incorrect order was the servers fault, and not the cooks? or do you mean something like ordering a steak and getting catfish?

I'd stay better than 90% of the time, if your steak comes out cooked incorrectly, if you have wrong side items, or if some sort of toppings or sauces are done incorrectly, it's the kitchens fault. At least in the places that I've worked.

[ConcordCowboy]

Who are some of you guys...Mr Pink?

http://www.monologuedb.com/wp-content/uploads/2011/01/rdogspink-150x150.jpg

[baj1dallas]

If you receive good/great service - go above and beyond. Whats the big deal. Is an extra $5 or $10 or $20 going to kill ya?


Yes an extra $10 or $20 a week would probably mean life or death to as many as a million people. But I should give it to some bad attitude lousy waiter so he can blow it on drugs and booze, probably before his shift even ends?

[Robbieac]

10% is good enough for GOD.

It should also be good enough for Uncle Sam and waiters.

[rkell87]

10% is good enough for GOD.

It should also be good enough for Uncle Sam and waiters.
:rolleyes:

[Robbieac]

:rolleyes:

:rolleyes:

[daschoo]

it still amazes me that restaurant/bar owners over there get away with over charging their customers for their food and drink, underpay their staff and then have the customers pay extra to subsidise the staffs income.

[AbeBeta]

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.

Yet in every country I've been where tipping was not expected, I've experienced very good service ... superior even. There even seemed to be pride taken in the work.

[SaltwaterServr]

it still amazes me that restaurant/bar owners over there get away with over charging their customers for their food and drink, underpay their staff and then have the customers pay extra to subsidise the staffs income.

It, in turn, subsidizes the cost of the meal. $2.13 an hour labor does a lot of work that decreases operations costs substantially.

Only hole I found in your story. The incentive should be to have a job in the first place. (this is on the manager's head) If they are doing an inadequate job, they should be let go.

That's the point exactly, they're doing just a good enough job. Nothing more, nothing less.

Yet in every country I've been where tipping was not expected, I've experienced very good service ... superior even. There even seemed to be pride taken in the work.

It doesn't mean a thing if we don't know the compensation range of the servers or the cost per meal from the business side of the restaurant's ledger.


10% is good enough for GOD.

It should also be good enough for Uncle Sam and waiters.

And you couldn't be more wrong. Uncle Sam taxes servers at 12% of their sales, so that's a minimum expectation. It went all the way to the Supreme Court years ago, brought by the servers of a restaurant in, of all places, San Francisco.

[daschoo]

It, in turn, subsidizes the cost of the meal. $2.13 an hour labor does a lot of work that decreases operations costs substantially.



That's the point exactly, they're doing just a good enough job. Nothing more, nothing less.

yet over here where restaurant staff are paid a decent wage people can still afford to eat in restaurants.

also i don't know what you're looking for when you eat out but a good enough job is exactly what i want from the staff. i'm looking for them to bring me my food and be observant enough to notice when i try to get their attention. i'd rather the waiting staff were forgotten within an hour or so of my meal.
tipping is a custom we have over here but on a smaller scale due to the fact that the staff are actually being paid properly by their employer so its just a few quid straight into the pockets of the staff. (although technically they are supposed to be declared and taxed)

[Heisenberg]

I basically tip 20% unless someone is just rude. I have eyes and I can see when the server is being bombarded. I have no problem waiting a bit longer when it's busy or hell, I don't even mind it that bad when something is messed up with the order.

I'm pretty easy to please. :D Rudeness though? Like standing in plain view of me and just talking with coworkers when there are empty drinks all over the table? Eh. That kinda bothers me.

[Sam I Am]

I basically tip 20% unless someone is just rude. I have eyes and I can see when the server is being bombarded. I have no problem waiting a bit longer when it's busy or hell, I don't even mind it that bad when something is messed up with the order.

I'm pretty easy to please. :D Rudeness though? Like standing in plain view of me and just talking with coworkers when there are empty drinks all over the table? Eh. That kinda bothers me.

Same here. My default tip is 20%. If the waiter/waitress vanishes for long long periods of time, that is the quickest way to make your tip shrink. (besides being rude) I do take into account how busy a restaurant is though.

If I'm getting top notch service and the waiter / waitress is very personable, I will go above beyond 20%.

[AbeBeta]

It doesn't mean a thing if we don't know the compensation range of the servers or the cost per meal from the business side of the restaurant's ledger.


It is adorable that you keep pushing the whole business side piece without any sort of recognition that increasing wages wouldn't be a simple "these people now get paid more" issue -- instead we'd be talking about a completely different business model

[REDVOLUTION]

Yes an extra $10 or $20 a week would probably mean life or death to as many as a million people. But I should give it to some bad attitude lousy waiter so he can blow it on drugs and booze, probably before his shift even ends?


Clearly, your response doesnt fit what I wrote.


Originally Posted by REDVOLUTION
If you receive good/great service - go above and beyond. Whats the big deal. Is an extra $5 or $10 or $20 going to kill ya?




If $10 or $20 a week is going to mean "life or death" then those people should not be going out.

[ChldsPlay]

What is good/great service anyway? The most I've ever really received is adequate service. It's all I really expect though. Take order, bring food, refill drinks, bill (and some of this is handled by others). I don't want them hovering, don't want a conversation, don't need an explanation of half the menu. Just the basics, and to be honest, I'd rather not have them at all and be able to do most of it myself.

[Muhast]

What is good/great service anyway? The most I've ever really received is adequate service. It's all I really expect though. Take order, bring food, refill drinks, bill (and some of this is handled by others). I don't want them hovering, don't want a conversation, don't need an explanation of half the menu. Just the basics, and to be honest, I'd rather not have them at all and be able to do most of it myself.


I've always been a great tipper (30% or so), but I agree. What exactly is great service? I mean being a server really isn't a hard job at all. You don't cook the meals yourself, you simply ring in the order, and then bring it to the table, and get refills as needed. There simply isn't all that much to it. Your job is to be polite and friendly(which is a standard in basically ANY business) and to carry out the food, and enter it into the computer. It isn't that tough.

Imagine going into a store to buy a $20 t-shirt, and then being expected to tip the guy who helped you find your size, and rang you up an extra 5 bucks(25%). That would never happen.

Eitherway, I always tip pretty well b/c I do understand that the employer's don't pay, so the customer has to. I've been a server and bar-tender for a few years when I was fresh out of high school and it was the easiest job I've ever had. I don't know why servers complain as much as they do when they get a poor tip, b/c the large majority of people tip a decent amount for pretty little work. I mean several places even have food runners, so you don't even have to bring out the food yourself when it's busy.

I'd guess an average table, you probably goto that table 6 times. You greet them(1), take the drink order/apps(2) food order(3) bring refills/food (4) bring refills and to go boxes (5) check.

Those 6 visits take about 10 minutes of total time/work. So getting a $5-8 tip for that amount of work is pretty fair to me.

[Teren_Kanan]

I've always been a great tipper (30% or so), but I agree. What exactly is great service? I mean being a server really isn't a hard job at all. You don't cook the meals yourself, you simply ring in the order, and then bring it to the table, and get refills as needed. There simply isn't all that much to it. Your job is to be polite and friendly(which is a standard in basically ANY business) and to carry out the food, and enter it into the computer. It isn't that tough.

Imagine going into a store to buy a $20 t-shirt, and then being expected to tip the guy who helped you find your size, and rang you up an extra 5 bucks(25%). That would never happen.

Eitherway, I always tip pretty well b/c I do understand that the employer's don't pay, so the customer has to. I've been a server and bar-tender for a few years when I was fresh out of high school and it was the easiest job I've ever had. I don't know why servers complain as much as they do when they get a poor tip, b/c the large majority of people tip a decent amount for pretty little work. I mean several places even have food runners, so you don't even have to bring out the food yourself when it's busy.

I'd guess an average table, you probably goto that table 6 times. You greet them(1), take the drink order/apps(2) food order(3) bring refills/food (4) bring refills and to go boxes (5) check.

Those 6 visits take about 10 minutes of total time/work. So getting a $5-8 tip for that amount of work is pretty fair to me.


Don't know why anyone would ever call serving "hard". It certainly is one of the easiest jobs there is in terms of actual work you do. Dealing with people is quite another matter and how hard or easy that is changes from table to table.

Everyone has a different opinion on what good service is. Some want you there all the time, some don't. Some expect you converse with them, some want you to leave them the hell alone. Some expect to be checked on frequently, some don't want to be checked on at all 'cause they'll let you know when you're wanted. Some people want their server to be funny, some want a server who's serious and professional.

The difference between a Good server and an average server is the ability to read people well enough to know what kind of server they want, and adapt accordingly. This is not a simple skill to pick up for most people, yet comes completely natural to others.

[SaltwaterServr]

It is adorable that you keep pushing the whole business side piece without any sort of recognition that increasing wages wouldn't be a simple "these people now get paid more" issue -- instead we'd be talking about a completely different business model

Wow. You ate out in another country and got acceptable service. Now tell me, what part of the bill was the tip? Yes, a lot of places include the cost of the tip in the actual price on the menu. It's not necessarily a different business model in any regard, just a different approach to how the tip is generated.

Besides, Americans abroad are known as generous tippers because we have a habit of carrying over our customary tips when we travel. You'll get damn good service because the servers, if they see enough Americans, expect that their compensation is going to be beyond what they normally get.

How do I know this? My staff over the last few years has included people from Italy, Bolivia, Columbia, Mexico, Canada, Israel, Moldova (briefly), Peru, Argentina, and Iran without thinking too much into it. We also service a level of clientele that travels all over the world. Part of my job is to chat with all of our regulars and here their stories from abroad.

Let's pick Italy. Tips in some cities in say Italy are fully included in the bill. Some more touristy spots include a portion and expect another portion to be paid by the patron voluntarily. It depends, to a degree, what part of the country you're in.

Now what part of that was adorable again, in the face of your gross ignorance of what you were paying for when you paid the cost of the food bill?

Don't know why anyone would ever call serving "hard". It certainly is one of the easiest jobs there is in terms of actual work you do. Dealing with people is quite another matter and how hard or easy that is changes from table to table.

Everyone has a different opinion on what good service is. Some want you there all the time, some don't. Some expect you converse with them, some want you to leave them the hell alone. Some expect to be checked on frequently, some don't want to be checked on at all 'cause they'll let you know when you're wanted. Some people want their server to be funny, some want a server who's serious and professional.

The difference between a Good server and an average server is the ability to read people well enough to know what kind of server they want, and adapt accordingly. This is not a simple skill to pick up for most people, yet comes completely natural to others.

And figure it out in under 10 seconds. That's all it should ever take from an experienced server. 10 seconds and you've established, generally, what kind of attention people will be expecting. Of course you've got to read their mood after a few minutes of them getting comfortable, but it's a fast and quick diagnosis that I expect from my staff.

[Teren_Kanan]

And figure it out in under 10 seconds. That's all it should ever take from an experienced server. 10 seconds and you've established, generally, what kind of attention people will be expecting. Of course you've got to read their mood after a few minutes of them getting comfortable, but it's a fast and quick diagnosis that I expect from my staff.

Indeed.

Most good servers can generally ascertain two things by the time the drink order is done. What type of guest they are dealing with (as far as what type of service they expect), and what type of tip they are going to leave.

I am VERY RARELY surprised by a tip I am given. It hardly ever happens and I would wager that I could guess the tip I am going to receive within a dollar or two with 80% accuracy the moment I know how much their bill is.

I generally don't even have to speak to a table to know whether or not it's going to be a good or bad tip. I can generally get a good idea by simply observing them enter the restaurant, and being sat.

The most common "Surprise Tip" I receive is from super nice people who think Bible pamphlets = tips. Everything will go awesome with these tables, they are nice, no complaints, they thank me and tell me I did a good job, only to leave 2 dollars and a "***** loves you" booklet on the table for their 50$ bill.

[Heisenberg]

The most common "Surprise Tip" I receive is from super nice people who think Bible pamphlets = tips. Everything will go awesome with these tables, they are nice, no complaints, they thank me and tell me I did a good job, only to leave 2 dollars and a "***** loves you" booklet on the table for their 50$ bill.

People actually do that? That's crazy! :eek:

[Teren_Kanan]

People actually do that? That's crazy! :eek:

Yeah. it's really not too uncommon either. But hey, they are always really nice so I never mind too much. I'm well beyond the point of getting mad over poor tips anymore, it's just not worth it.

[rkell87]

People actually do that? That's crazy! :eek:
that and business cards for things like mary kay or am way

[jimmy40]

Indeed.

Most good servers can generally ascertain two things by the time the drink order is done. What type of guest they are dealing with (as far as what type of service they expect), and what type of tip they are going to leave.

I am VERY RARELY surprised by a tip I am given. It hardly ever happens and I would wager that I could guess the tip I am going to receive within a dollar or two with 80% accuracy the moment I know how much their bill is.

I generally don't even have to speak to a table to know whether or not it's going to be a good or bad tip. I can generally get a good idea by simply observing them enter the restaurant, and being sat.

The most common "Surprise Tip" I receive is from super nice people who think Bible pamphlets = tips. Everything will go awesome with these tables, they are nice, no complaints, they thank me and tell me I did a good job, only to leave 2 dollars and a "***** loves you" booklet on the table for their 50$ bill.so if your sure your going to get a small tip does that affect your service?

[Vtwin]

so if your sure your going to get a small tip does that affect your service?


My first thought too.

Second thought was if has such a talent he is wasting it.


Never been a server but have spent quite a bit of time on the other side of the swinging door. My experience tells me that good servers make good money and bad servers make bad money. Simple as that.

[Springs1]

Just out of random curiosity. What steps do you take to come to the conclusion that your incorrect order was the servers fault, and not the cooks? or do you mean something like ordering a steak and getting catfish?

I'd stay better than 90% of the time, if your steak comes out cooked incorrectly, if you have wrong side items, or if some sort of toppings or sauces are done incorrectly, it's the kitchens fault. At least in the places that I've worked.

Steaks, I agree, if you server put in the order correctly, you'd have to cut into it to know if it's cooked properly, but wrong side items, sauces, are ALWAYS either your server's fault or another server's fault and they can NEVER be kitchen staff's fault unless it was covered up by something when delivering the food assuming the order was put in correctly of course by your original server that took your order.

You must not go out much, do you? You actually worked as a server and you don't have common sense to realize YES, you have a SET OF EYES that can *READ* your written order or the ticket and compare it to the food for OBVIOUS mistakes such as if this lady on the picture ordered fries, well DUHH, you would really take that plate to them? Seriously, you have NO COMMON SENSE to speak of.


It can NEVER be the kitchen staff's fault for a wrong side item unless it is covered up by something and they put in the order correctly. Think about it, if it's your server, unless it is covered up by something, they have a SET OF EYES TOO, DUHHH! This should be common sense.

http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg (http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg)

Can you CLEARLY SEE if *YOU* were the server they have rice and beans, not a baked potato or fries for example?

WHY you people have NO COMMON SENSE? You leave one room(the kitchen), go into another (the dining room of the restaurant), you KNOW WHAT'S IN YOUR HANDS TO DECIDE TO SERVE THAT ITEM TO THE TABLE OR NOT!!

Even if another server or food runner runs the food, your server can put in the order wrong OR the person that ran the food to your table actually didn't or overlooked what the ticket had if the order was put in correctly they didn't notice or compare the ticket to the food to make sure "Rice Check, Beans Check, etc." That's why we tip our server is because they take *EFFORT* into "SERVING" as correctly as they possible can notice without touching the food.

In other words, it's IMPOSSIBLE for a wrong side dish to be the kitchen staff's fault UNLESS the order was put in by your server correctly and it was 100% COMPLETELY COVERED UP by something else to where the person bringing it out would have to TOUCH the food.

Sauces are ALWAYS your server's fault, because they are the person taking your order and can always bring that stuff ahead of time no matter WHO brings out your food and even if another server brings out your food, if the order was put in correctly, it's on your server for not bringing it out ahead of time as well as the other server that brought out the food that could have easily noticed this since sauces are on the side.

Toppings, as I said above, unless it's covered up, your server or another server(only if the order was put in correctly by the original server) can notice it BEFORE it's brought to your table.

http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg (http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg)

If I ordered bacon extra crispy, if the sandwich appeared just like that when you left the kitchen when you were my server that took my order, do you see that the bacon is NOT crispy? I sure can tell.

If you as a customer can notice a mistake without touching anything, so could have your server or another server if it's another server delivering your food as long as the order was put in correctly of course. If it's another server, as long as the order was put in correctly by your server, that other server sure could have noticed problems by comparing the tickets to the food for the DUH mistakes like beans aren't fries DUHH or the bacon is NOT crispy, DUHH!!

WHY when you did the job(assuming you were a server), you don't see how *YOU* could have PREVENTED the issue from getting to the customer that it was completely YOUR FAULT you brought them the wrong item or YOU forgot the ranch they asked for, NOBODY ELSE, HUH?

You go into the kitchen to get a bottle of salad dressing, you forget the croutons, how is this ANY DIFFERENT than forgetting someone's ranch when you took their order, huh? It's not. An obvious item that you don't have to touch to notice it's wrong or missing is the fault of the person bringing it out UNLESS the order was put in wrong by the original server when the food is brought out by another server.

[Springs1]

I've always been a great tipper (30% or so), but I agree. What exactly is great service?

I would feel what would be unanimous is that their order is correct as much as the server can possibly can control.

I also feel what is unanimous would be to have ZERO problems, even though we all know no one is perfect, WHO would want things to go wrong in all honesty? While some people may not expect perfection, who wants things to go wrong? I don't go out looking at the glass half empty, why go out then?

Great service is as far as my opinion goes is to have things go well with no problems or very little problems, to have your server be observant that if they see you need a refill to ask you rather than you have to ask them, to have a CARING person that CARES about your dining experience as a person in order for them to think you should CARE about their money at the end.

All I really want is someone that CARES and TRIES THEIR VERY BEST. If you got caring and you aren't lazy, you are definitely a good server even if some mess ups happen, because you showed you CARED. There's a HUGE difference between a "REAL" mistake and one that the server just didn't TRY at ALL. For example, they bring out your food and just bring it out not verifying I was supposed to like the picture have fries as one of my sides, but I got beans, so if the server didn't COMPARE the written order to the food, HOW can you call that a "MISTAKE?" It's not, it's being lazy and uncaring about your customers and then expecting them to care about you only make $2.13/hr at the end. I don't get some servers that expect good payment, but then show little if any caring towards you? How can you expect a good tip if you didn't provide caring, non-lazy service? Seriously!

[Springs1]

What is good/great service anyway? The most I've ever really received is adequate service. It's all I really expect though. Take order, bring food, refill drinks, bill (and some of this is handled by others). I don't want them hovering, don't want a conversation, don't need an explanation of half the menu. Just the basics, and to be honest, I'd rather not have them at all and be able to do most of it myself.

I only feel that I don't want personal conversation is if I don't know them. For example, would the server want to be best buds with someone that tips 10% or stiffs them for GOOD service? Well, for me, I feel if I see they were an uncaring server, why would I want to be chit chatting with them? I would hate them just as they hate the customers that give them lousy tips for good service.

So, for strangers I don't know, I don't want ANY personal conversation until I see if they are a CARING, NON-LAZY server. If I see they are caring and would want to request to have them again, that's when I would want to chit chat with them, because they are showing they care.

It's kind of like would a server want to be requested to a stiffer or 10% tipper when they always gave really good service, even the customer said they were great? I doubt that, well for me it's the same way as a customer that I wouldn't want to get served again from a uncaring, lazy server.

[Teren_Kanan]

Steaks, I agree, if you server put in the order correctly, you'd have to cut into it to know if it's cooked properly, but wrong side items, sauces, are ALWAYS either your server's fault or another server's fault and they can NEVER be kitchen staff's fault unless it was covered up by something when delivering the food assuming the order was put in correctly of course by your original server that took your order.

You must not go out much, do you? You actually worked as a server and you don't have common sense to realize YES, you have a SET OF EYES that can *READ* your written order or the ticket and compare it to the food for OBVIOUS mistakes such as if this lady on the picture ordered fries, well DUHH, you would really take that plate to them? Seriously, you have NO COMMON SENSE to speak of.


It can NEVER be the kitchen staff's fault for a wrong side item unless it is covered up by something and they put in the order correctly. Think about it, if it's your server, unless it is covered up by something, they have a SET OF EYES TOO, DUHHH! This should be common sense.

[/URL]http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg (http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg)

Can you CLEARLY SEE if *YOU* were the server they have rice and beans, not a baked potato or fries for example?

WHY you people have NO COMMON SENSE? You leave one room(the kitchen), go into another (the dining room of the restaurant), you KNOW WHAT'S IN YOUR HANDS TO DECIDE TO SERVE THAT ITEM TO THE TABLE OR NOT!!

Even if another server or food runner runs the food, your server can put in the order wrong OR the person that ran the food to your table actually didn't or overlooked what the ticket had if the order was put in correctly they didn't notice or compare the ticket to the food to make sure "Rice Check, Beans Check, etc." That's why we tip our server is because they take *EFFORT* into "SERVING" as correctly as they possible can notice without touching the food.

In other words, it's IMPOSSIBLE for a wrong side dish to be the kitchen staff's fault UNLESS the order was put in by your server correctly and it was 100% COMPLETELY COVERED UP by something else to where the person bringing it out would have to TOUCH the food.

Sauces are ALWAYS your server's fault, because they are the person taking your order and can always bring that stuff ahead of time no matter WHO brings out your food and even if another server brings out your food, if the order was put in correctly, it's on your server for not bringing it out ahead of time as well as the other server that brought out the food that could have easily noticed this since sauces are on the side.

Toppings, as I said above, unless it's covered up, your server or another server(only if the order was put in correctly by the original server) can notice it BEFORE it's brought to your table.

[URL="http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg"]http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg (http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg)

If I ordered bacon extra crispy, if the sandwich appeared just like that when you left the kitchen when you were my server that took my order, do you see that the bacon is NOT crispy? I sure can tell.

If you as a customer can notice a mistake without touching anything, so could have your server or another server if it's another server delivering your food as long as the order was put in correctly of course. If it's another server, as long as the order was put in correctly by your server, that other server sure could have noticed problems by comparing the tickets to the food for the DUH mistakes like beans aren't fries DUHH or the bacon is NOT crispy, DUHH!!

WHY when you did the job(assuming you were a server), you don't see how *YOU* could have PREVENTED the issue from getting to the customer that it was completely YOUR FAULT you brought them the wrong item or YOU forgot the ranch they asked for, NOBODY ELSE, HUH?

You go into the kitchen to get a bottle of salad dressing, you forget the croutons, how is this ANY DIFFERENT than forgetting someone's ranch when you took their order, huh? It's not. An obvious item that you don't have to touch to notice it's wrong or missing is the fault of the person bringing it out UNLESS the order was put in wrong by the original server when the food is brought out by another server.

Herp? You kind of make a lot of assumptions in your post.

Obviously if I bring the food out, I will check it and ensure it's correct before it goes to the table. If I bring you your food, and it's obviously incorrect, treat/tip me accordingly. DuuuuH?

However you are showing pictures from a Chili's. I worked at 2 of them for about 4 years. Both of the Chili's I've worked at had Food Runners. I do not take the food to the tables, nor do I bring sauces that are included with the meal. Every single sauce at the Chili's I've worked at was in the kitchen, on the cooks side. I do not get them EVER nor am I allowed on that side of the line. Sauces go out with the meal, not before.
Yeah, we don't make Salads either. Cooks do that as well.

When things go out incorrectly, it's obviously someones fault, nothing in my post indicated otherwise. But if Food Runner or another Server brings out an order incorrectly, it should not effect MY tip. It often does.

Once the food is at the table, it's my cue to go there and check if the food is correct. I can not count the amount of times I've had people treat me like I'm some screw up who can't get an order right, when everything was put into the computer with 100% accuracy.

Sorry to make you angry Mr. Cook man. When food went out incorrectly at my Chili's it was almost ALWAYS the cooks fault. But let me spread the blame since you're a bitter cook, and us darn servers always try to blame you. It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

Your argument is essentially this.

"When it's YOUR Fault it's YOUR fault".

Well yes, Obviously. But it's not most of the time, it's generally the kitchens fault. You can list a hundred more examples of where it'd be the servers fault. I could too. But it doesn't really add anything to what I posted, does it? It's still the kitchens fault 90% of the time, in every restaurant I've worked.

When your drink glass is sitting there empty for 5 minutes, blame me. I won't try to blame the kitchen for that I promise.. those Bartenders though.... 8D

Maybe in Joe Smoes Diner where they do 100$ per sales in an hour and have 2 servers working who expedite and run the food themselves, everything you said would be accurate most of the times, but not at a restaurant like Chili's. At least not the 2 busiest ones in Florida.

Do servers mess up orders? DUUUUUHHH. Of course they do. I can't speak for the accuracy of every server, only myself. And speaking for myself, when food goes out wrong, it's the kitchens fault about 90% of the time. Again, this is only at the places I've worked. I've never worked at a restaurant that did not have food runners. Except Denny's. Guess how often my food goes out incorrectly there? Pretty much never as I take the food out myself.

I've been a Trainer, Shift leader, and multiple EOTM at every restaurant I have ever worked at. I've never been given anything but an amazing recommendation when leaving one place for another.

IT doesn't change the fact that my tip is often effected by things outside of my control.

So in summary, YOU *DON'T* have much experience with what YOUR saying.

Thought I'd add some random all caps and bullets for emphasis. I don't have time for underlined stuff though =(

[Teren_Kanan]

My first thought too.

Second thought was if has such a talent he is wasting it.


Never been a server but have spent quite a bit of time on the other side of the swinging door. My experience tells me that good servers make good money and bad servers make bad money. Simple as that.


Pretty much this.

I'm wasting said talents because I make very good money as a server. I live very comfortably, though I do plan to go back to school next year. Serving is one of those jobs that will wear you down if you stay in it for too long.

[Teren_Kanan]

so if your sure your going to get a small tip does that affect your service?


It doesn't because you never know when you're going to get a surprise tip. Just the other day I served a table of Ghetto trash. They were rude, did almost all of the things that annoy me to no end. The type of people I hope to see stranded on the side of the road asking me for help, so I can flip them the bird and keep driving.

However, on their 30$ check, they left me 12$ and thanked me for my service.

Tables like these are why I treat every table as best as I can.

Also, treating tables poorly = guest complaints. Guest complaints will make you lose your job. So there's always that.

[CowboyMcCoy]

My favorite scene from a movie is from Reservoir Dogs, where they talk about tipping or not tipping.

[UVAwahoos]

Waitstaff makes $2.13 an hour, federal minimum is $7.25. Triple your labor cost on that end of things including bus staff, hostesses, and bartenders since they're compensated out of what the waitstaff brings in as well.

Now you've reached bare minimum wage. The staff I manage average $45 an hour without the $2.13 factored in. Even "turn and burns" like Chilis, Applebees, TGI Fridays, etc make $25 to $40 an hour on a weekend night.

What's the level of service look like now when I'm paying them even $14 an hour? I've cut their income by at more than 1/3 while increasing labor cost on my end at least by 300% at minimum wage. At a Chilis you might have 20 servers on a weekend night. Their cumulative labor hit is $43. Playing the realist and going to $14 an hour I'm at $280 that has to be made up somewhere. Oh yeah, we've still got to factor in the bartenders, bus staff, and hostesses in there as well. What's that going to do to labor costs?

You, as the customer, are going to eat every cent of the cost of them standing around doing nothing because of a late rush AND you'll get crap service when I've cut down to 3 servers running 7 or 8 tables apiece to minimize labor costs as much as possible. You're paying for Saturday morning dead time, Sunday afternoon dead time, 2:30 to 5:30 everyday when there's hardly a soul out eating, but enough to justify staying open since you're doing prep work anyway.

Corporate restaurants already subsidize their labor by using the waitstaff to do closing work to get minimum wage people off of the clock as soon as possible.

Now your $40 meal at a casual dining restaurant is realistically in the $100-$120 range since you've exponentially increased a huge percentage of labor that used to be negligible. What's that going to do to a business? Increase the sales of a restaurant or price out most of the customers?

Let's not forget the service sucks because the level of employee servicing your table went from $25-$45 labor quality to minimum wage or maybe double minimum wage quality. They've got no incentive to do anything more than an adequate job.

People complain about the lack of service in the service industry, well taking the tipping out of a meal will bring a whole new level of dissatisfaction to the public that they've never seen before.

Bon Appetit.

Why was this post ignored by the people advocating to do away with tipping?

#interesting

[Springs1]

However you are showing pictures from a Chili's. I worked at 2 of them for about 4 years. Both of the Chili's I've worked at had Food Runners. I do not take the food to the tables, nor do I bring sauces that are included with the meal. Every single sauce at the Chili's I've worked at was in the kitchen, on the cooks side. I do not get them EVER nor am I allowed on that side of the line. Sauces go out with the meal, not before.

Then WHY do I regularly go to Chili's and have servers AUTOMATICALLY have brought out the condiments ahead of time ALL ON THEIR OWN?

When things go out incorrectly, it's obviously someones fault, nothing in my post indicated otherwise.But it can NEVER, EVER be the kitchen staff's fault UNLESS the food is covered up to where the person bringing it out cannot tell whether it's the correct item or not or if it's made incorrectly due to it being covered up.

But if Food Runner or another Server brings out an order incorrectly, it should not effect MY tip. It often does. It should, here's why:

People tip based on their SERVICE not WHO in the service messed up. It's not the customer's fault you don't share your tip with your co-worker that SHOULD get paid for their service they provided by you taking part of your tip to pay them. The person is still having the problem in their service, how is that fair they pay well for ****ty service, huh? Just because another service caused it? Is that our fault as customers that you don't share your tips with the other servers? I think you should. Then, maybe, they'd compare the tickets to the food and not bring a duh mistake nearly as often as it happens. Once, I had several condiments forgotten at Applebee's from another server, do you think my server didn't put in any of them into the computer? I doubt that he put it in wrong completely, it was that this other server that wasn't getting tipped brought out my food without comparing the ticket to the food. Can't blame the expediter since they didn't bring me my food for those condiments.

At most restaurants, it's not food runners, it's other server's running each other's food not getting paid AT ALL for their service. Some restaurants do have food runners, but are paid by SALES a tip out, NOT based on performance. If you wanted to you could share your tip with the person that brings out the food, it's your choice, this way, they would have A REAL REASON to COMPARE THE TICKET TO THE FOOD to work as a team. For you to not pay them, they aren't going to put any effort into making sure the customer has what they ordered since they aren't getting ANYTHING from it.


I can not count the amount of times I've had people treat me like I'm some screw up who can't get an order right, when everything was put into the computer with 100% accuracy. Condiments that are served on the side though can be easily brought out by YOU, the server that is the person EARNING their tip. So for that, that's YOUR FAULT 100% REGARDLESS of WHO runs the food to the table. YOU ARE 100% responsible for things like sides of ranch, mayo, mustard, bbq sauce, tartar sauce, cocktail sauce, even extra pickles or onions that are asked on the side can be brought out ahead of time.

Sorry to make you angry Mr. Cook man.I am a WOMAN, NOT a cook.

When food went out incorrectly at my Chili's it was almost ALWAYS the cooks fault.HOW? Answer this question HONESTLY:

DOES THE COOK LEAVE THE KITCHEN AND SET THE FOOD ON MY TABLE AS FAR AS ANYTHING OBVIOUS THAT YOU DON'T HAVE TO *TOUCH* THE FOOD TO NOTICE SOMETHING IS WRONG, HUH?

[/URL]http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg (http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg)

You can easily notice cheese is on the mashed potatoes, correct?

You can easily notice if bbq sauce is on the ribs, right?

You can easily notice if that's mashed potatoes or a baked potato, right?



[URL="http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg"]http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg (http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg)

You can easily notice if I asked for no jalapenos, there's some on the nachos, right without having to TOUCH the food, right?

You can easily notice there's guacamole and sour cream as well as pico de gallo without TOUCHING ANYTHING, right?

Then HOW can you blame the cook or expeditor if they aren't the person that actually LEFT the kitchen with these DUH mistakes, huh? It's IMPOSSIBLE for these type of errors to be the kitchen staff's fault as to WHY you or another server actually BRINGS us the problem.

If you brought me the nachos with it like that and I specifically told you "No jalapenos", then that would be a MILLION, TRILLION PERCENT ON *YOU* and YOU ALONE for being NON-OBSERVANT OR TOO LAZY OR YOU MADE A MISTAKE OR WHATEVER, but it's NEVER the kitchen staff's fault for something OBVIOUS TO THE EYES LIKE THIS.

But let me spread the blame since you're a bitter cook, and us darn servers always try to blame you.I am not a cook, I have common sense, you don't obviously and want to blame the kitchen staff for *YOU* or *ANOTHER SERVER* bringing out OBVIOUS errors like these that you don't have to TOUCH the food to notice the problems.

For example, if I were your server and you said you didn't want jalapenos, my job would be to compare my written order to the plate of food and I notice the jalapenos, so I tell the kitchen staff to make it all over since I am not chancing if someone is allergic to the jalapenos for them to take them off or even for them to have some pepper taste on their food that they asked not to get. I would be CARING and RESPONSIBLE to NOT ***SERVE****** that to a customer. WHY would you serve that only for me to send you back? That's silly and a waste of time for all.

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

But it's not most of the time, it's generally the kitchens fault. HOW? You are saying servers are BLIND AND ILLITERATE RIGHT that they can't tell the differences between fries and mashed potatoes or that the mashed potatoes have gravy vs. mashed potatoes without gravy or that bacon that is NOT covered up by anything is crispy or soggy or that fries have black pepper on them that were ordered with no seasoning or that the bbq sauce is on the ribs when the customer said NO bbq sauce on the ribs, etc.?

You can list a hundred more examples of where it'd be the servers fault. I could too. But it doesn't really add anything to what I posted, does it? It's still the kitchens fault 90% of the time, in every restaurant I've worked.HOW? If let's say you bring me the nachos with sour cream but I told you no sour cream, HOW THE HELL can you blame someone else for *YOU* BRINGING ME SOUR CREAM TO MY TABLE? It's IMPOSSIBLE FOR SOMEONE ELSE TO BE AT FAULT WHEN ********YOU*********** BROUGHT IT TO MY TABLE WITH this is something that you don't have to touch to notice it's wrong. This isn't a steak that you have to CUT INTO, this is SOUR CREAM RIGHT ON TOP. So you are saying you are BLIND and that you can't reread your written order?

When your drink glass is sitting there empty for 5 minutes, blame me. I won't try to blame the kitchen for that I promise.. those Bartenders though.... 8DAs far as bartenders go, lots of times it's the server not putting the order into the computer as quickly as they possibly can in a fair manner of course such as I wouldn't expect you to put my order into the computer if you had food to bring to someone, but if you have time to buss a table, I sure as hell expect my order into the computer BEFORE worrying about clean up.

Also, my husband and I have had wrongly put in drinks into the computer and wrongly brought out OBVIOUS DUH drinks brought out such as once I ordered a white russian, the waitress brought out a frozen mudslide. Another time, I ordered a white russian at a different restaurant, the waitress brought out a BLACK russian in a CLEAR glass that I can tell DUH NO MILK, hence the name "WHITE" russian.

Maybe in Joe Smoes Diner where they do 100$ per sales in an hour and have 2 servers working who expedite and run the food themselves, everything you said would be accurate most of the times, but not at a restaurant like Chili's.Unless the expediter runs the food to my table, if they plate the food wrong, it's on the person that ran the food unless it's another server when the order was put in wrong by the original server that took the order.

For example, let's say you put in my order completely correctly, but I get fries instead of a baked potato, that's not on the expediter since another server or food runner brought out my food, that's on the OTHER SERVER OR FOOD RUNNER that has a SET OF EYES THAT CAN *READ A TICKET AND COMPARE EACH ITEM TO THE TICKET TO NOTICE "Yeah, fries the ticket says, so I won't bring this to the customer like this since it's not correct and they would get it fixed." Now in this situation since you put in the order correctly, the wait time would be the expediter's fault, but if this food runner or other server brought out the wrong side dish anyways, that's the other server or food runner's fault for leaving the kitchen with the wrong side item. They just wasted my time bringing me fries when I ordered a baked potato. THAT time that they wasted BRINGING me the wrong item is SOLELY on that person that ran the food considering YOU put in the order correctly.

Ask yourself, WHY did I RECEIVE the problem? In this scenario above, it's because of the person that ran the food. The expediter didn't hand me a DUH mistake like DUHHHH FRIES AREN'T BAKED POTATOES, DUHHHHHHH!! WHY am I explaning DUH things like this to you? WHY are you trying to blame someone else when THEY NEVER ONCE, NEVER ONCE LEFT THE KITCHEN TO GIVE ME THE WRONG SIDE DISH, HUH? IT'S IMPOSSIBLE FOR THE KITCHEN STAFF TO BE AT FAULT FOR A WRONG SIDE DISH UNLESS A PERSON IN THE KITCHEN STAFF ACTUALLY BRINGS ME THE FOOD AND THE ORDER HAS TO BE PUT IN CORRECTLY IN ORDER FOR THE PERSON IN THE KITCHEN STAFF TO BE AT FAULT.


At least not the 2 busiest ones in Florida. Busy or not, this isn't fast food. You earn your money. WHY do we have servers then if they don't care, WHY are we tipping then? We might as well go and get up to get our food, then leave any servers out of the picture then. There's no point to the server if they don't care about WHAT is in their hands as far as things that are OBVIOUS TO THE EYES.

And speaking for myself, when food goes out wrong, it's the kitchens fault about 90% of the time. Again, this is only at the places I've worked. I've never worked at a restaurant that did not have food runners. Except Denny's. Guess how often my food goes out incorrectly there? Pretty much never as I take the food out myself. 90% of the time the food is wrong due to your server or another server.

1. Condiments or extra pickles or onions, etc. things of that nature can ALWAYS be brought out ahead of time. I just even recently had a waitress that VOLUNTARILY with me not knowing her decide to bring them out said "So I won't forget" ahead of time.

2. Anything that you can tell without touching the food can be caught by YOU to not actually *SERVE* it to the customer. Think, if I order beans and rice, but you bring me fries and onion rings, well DUH are you BLIND, ILLITERATE, AND/OR STUPID? I mean, think about it. YOU and YOU ALONE brought me those items. HOW can you blame the kitchen staff for that? YOU LEFT ONE ROOM, went into another with the wrong items. That's just like if you took a blue shirt from your bed room to the kitchen but wanted to leave with a red shirt. HOW is that ANY DIFFERENT? It's not. If you didn't take my order, if the order was put in correctly, that's on you and if it's condiments, it's honestly on BOTH of you, the original server that could have easily prevented that issue AND YOU could have too by comparing the ticket to the food if you didn't do so. If you did and just missed it, yes, it's a mistake, but it's still on YOU as well as the original server. It's not on the expediter, because they didn't leave the kitchen without my ranch, mayo, and mustard, YOU DID THOUGH.

I've been a Trainer, Shift leader, and multiple EOTM at every restaurant I have ever worked at. I've never been given anything but an amazing recommendation when leaving one place for another. So WHAT? You are LYING to the public. It's just like when your mail man or lady puts the wrong mail in your mail box, it's THEIR FAULT, NOT a machine that sorted the mail or a person that sorted it at the post office, it's the person that *LAST* saw the issue, which since this isn't a steak that you have to TOUCH to notice the problem, it's a side dish that isn't covered up by anything or any type of mistake you don't have to touch to notice the problem, it's IMPOSSIBLE to blame ANY kitchen staff member since they NEVER ONCE was the last person to see my plate that could have NOTICED it was wrong.


IT doesn't change the fact that my tip is often effected by things outside of my control.You control condiments. You control bringing me mashed potatoes with gravy when I ordered it without gravy or beans instead of fries if you are my server. You are saying things that you can control that you can't, but honestly you CAN control these issue from GETTING BROUGHT TO MY TABLE IF YOU ARE MY SERVER THAT TOOK MY ORDER OR IF YOU ARE ANOTHER SERVER OR FOOD RUNNER THAT THE ORDER WAS PUT IN CORRECTLY.

So in summary, YOU *DON'T* have much experience with what YOUR saying.As a customer with getting DUH mistakes, I sure as hell do.

WHY can't you admit the truth, huh? In the picture with the ribs, if I ordered a burger, you can notice if you want to decide to bring that plate of food to me or not. It's totally up to you for these DUH mistakes.

WHY do you act like you cannot control most things when you CAN? WHY blame the person that plates the food for things you can notice without TOUCHING ANYTHING?

For example, at Denny's I saw on THE TRAY I had onion rings when I ordered seasoned fries. ON THE TRAY that OUR WAITRESS had it wrong, well DUHH if I can notice without touching my food, so could have our waitress. That's the waitresses fault even if she put in the order correctly she was TOO LAZY more than likely to actually compare the WRITTEN ORDER to the food and make sure I had seasoned fries not onion rings. SHE BROUGHT THE PROBLEM TO MY TABLE since this was a DUH mistake. This was HER FAULT she brought out the completely wrong side item.

WHY can't you understand that SHE delayed my side dish that I ordered from getting to me by wasting my time bringing me the wrong item that was obvious to the eyes, huh?

I think it's bad when I saw the problem when she had the tray on the tray jack, YOU DON'T? I think that is PATHETIC.

Also, we had once too where my husband got handed fries shrimp w/fries when he ordered crawfish au gratin w/baked potato, well OUR WAITER had on the tray on the tray jack our entrees as well as another table's entrees, well I saw he didn't compare which table had WHICH food. So you see, you can't blame the expediter, because he admitted even didn't grab the correct plate from the kitchen even, so not only did he seem to not check over the food in the kitchen, but in front of us, I SAW WITH MY EYES, he didn't compare his written orders to which table had which plates of food. HOW THE HELL can you blame the expediter?

Even in the Denny's situation, even if she put in the order correctly onion rings aren't fries. If you don't know the difference in objects, you need to go back to kindergarten, seriously. This is NOT the fault of the kitchen staff since they NEVER ONCE BROUGHT ME the OBVIOUS PROBLEM that I saw BEFORE she put it in front of me even.

WHY can't you see you are LYING to the public and that you don't know WHAT you are talking about, huh?

[Springs1]

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

I accidentally didn't put this part in quotes in my original post, sorry.

How are they making the "CHECK" incorrectly when the server puts in the order?

Expediter's fault for traying the food incorrectly has NOTHING to do with the customer getting the item at their table incorrectly. You or another server have the power to make me have the obvious errors not get to my table.

The food runners or other servers are supposed to read the ticket. That's their job to compare the tickets to the food. They are supposed to *CARE* about WHAT is in their hands. Think about it, so if I tell this server "I ordered ranch and mayo", that person is supposed to either not go get it or not even tell my server? Seriously, what's the point of this food runner if they don't give a care about WHAT they are bringing to your table?

They shouldn't get a pass. They are why the DUH mistake gets to my table when you do put in the order correctly and if it's condiments, it's the both of you that could have done those.

When you ran another table's food that wasn't yours, you were supposed to compare the ticket to the food for any obvious errors. That's your job, but see, if you weren't getting a tip for it, that's why you probably would say "no way" that you wouldn't work for nothing. Well, that's why I am saying you should tip your food runners or other servers for helping you out.

The expediter traying the food incorrectly has nothing to do with the customer actually receiving the wrong side dish for example since the expediter isn't leaving the kitchen. WHY are you trying to blame someone that isn't the LAST PERSON that sees an obvious problem as to WHY we get the issue?

For example, if I saw the onion rings like that Denny's waitress, I would have CORRECTED the kitchen staff if I would have caught that error(most likely I would have since I would have compared my written orders to the food). Therefore, when I brought out my customer's food, the customer received seasoned fries as ordered and the problem didn't get to the customer, so you see WHO caused the problem, OUR WAITRESS. She decided to bring me onion rings. Onion rings aren't fries, DUHHH!! You cannot blame someone else for YOU leaving with such an OBVIOUS error like that when you are my server or even another server when the order was put in correctly meaning that it would be on that other server if another server brought out the wrong item.

[SaltwaterServr]

Springs1, you really have little clue to what you're talking about. The more I read your last post, the more it showed. You calling Teren a liar repeatedly is wholly out of line since you've don't even know enough of what happens behind the scenes to know that you don't know jack **** of what happens behind the scenes. An apology is in order from you.

A food runner may or may not actually bring the food to the table. They may be stationary 'expos' who simply tray the food off the line according to the ticket, pick up the closest server, and send them to the correct table with the incorrect food on the tray. The table's server has no way, none whatsoever, to correct a mistake that 4 other people contributed to until it's at the table because they haven't seen it until they're doing the post-delivery quality check. You scream that Teren is lying about it. You're wrong, he's right.

Grill side, saute, fry line, expo, and/or food runner all contribute to the food on that tray that the original server has no contact with until at the table. Again, you're wrong, he's right. Expo's and Food Runners are usually one rung below the BOH manager in that they can't be overridden by the waitstaff who, unless it's the orginal server, again don't know that there's an error. What they say goes and the only person that knows better can't fix the problem until the problem has been discovered at the table.

A lot of times you're given the second copy ticket that only has the general items, not the individual modifications to the entree. You don't see side items only a steak with temperature on a ticket. That's it. You auction it off with the side items to the table which can appear that you know the side items on the ticket. Not the case at all. Again, they CANNOT override the expo and say it's wrong because only the original server will know it's wrong.

I'm really lmao @ you complaining about Denny's service. I really am. You eat at a 24 hour a day joint like that, you should expect what you ran into.


People actually do that? That's crazy! :eek:

All the damn time. "Achafalayas" and "Desperadas" as well. I have a standing policy with my staff that if they receive them and I can do anything about it, I'll make a note to the customer leaving to give it back with a polite "Thank you, but this is offensive to some of our members on staff as we have employees from many faiths and denominations." I haven't had a problem with any of them giving any push back on it.

[Cythim]

It seems to me the poor service is obviously the fault of the restaurants themselves. Servers do not have time to provide quality service and often times are not present when food is being served. Eating out is not the experience it used to be so I don't do it very often anymore. I also do not expect a gourmet experience at a chain restaurant.

[AbeBeta]

Wow. You ate out in another country and got acceptable service. Now tell me, what part of the bill was the tip? Yes, a lot of places include the cost of the tip in the actual price on the menu. It's not necessarily a different business model in any regard, just a different approach to how the tip is generated.

Besides, Americans abroad are known as generous tippers because we have a habit of carrying over our customary tips when we travel. You'll get damn good service because the servers, if they see enough Americans, expect that their compensation is going to be beyond what they normally get.

How do I know this? My staff over the last few years has included people from Italy, Bolivia, Columbia, Mexico, Canada, Israel, Moldova (briefly), Peru, Argentina, and Iran without thinking too much into it. We also service a level of clientele that travels all over the world. Part of my job is to chat with all of our regulars and here their stories from abroad.

Let's pick Italy. Tips in some cities in say Italy are fully included in the bill. Some more touristy spots include a portion and expect another portion to be paid by the patron voluntarily. It depends, to a degree, what part of the country you're in.

Now what part of that was adorable again, in the face of your gross ignorance of what you were paying for when you paid the cost of the food bill?



How entirely off-base you are. I've eaten alone, with locals, and with travelers from countries know for less generosity. And very very rarely in a touristy spot. Pretty much the same thing each time without the saccharine *** kissing. In pretty much every location I'm talking about tipping, aside from simply rounding up and not getting a few coins back (i.e., at most a couple of bucks), is not expected.

It is a different model and the sort of one you'd be talking about for a bill that either included tip or just had that rolled in. You don't and won't get that, will you? This model involves people with decent paying jobs that are stable. Workers who are actually invested in the restaurant. People who care. The model you push is one in which people care b/c their tips rely on it.

[SaltwaterServr]

How entirely off-base you are. I've eaten alone, with locals, and with travelers from countries know for less generosity. And very very rarely in a touristy spot. Pretty much the same thing each time without the saccharine *** kissing. In pretty much every location I'm talking about tipping, aside from simply rounding up and not getting a few coins back (i.e., at most a couple of bucks), is not expected.

It is a different model and the sort of one you'd be talking about for a bill that either included tip or just had that rolled in. You don't and won't get that, will you? This model involves people with decent paying jobs that are stable. Workers who are actually invested in the restaurant. People who care. The model you push is one in which people care b/c their tips rely on it.

You can't seem to wrap it around your head that tips can be included in the cost of the entree and therefore you're still subsidizing the labor cost and you've got no idea that the tip was already included.

It's not uncommon, even in the United States. It's still the same model, just an involuntary tip. The decent paying job is still dependent on tips coming from the entree you purchased with an unseen surcharge. It doesn't even need to be in the food's bill, it can come in at an upsale item or for a specific special for the meal. The fact of the matter is you're trying to sell me a bill of goods of altruistic invested employees when you don't know how the economic model is constructed in the first place, nor can you know.

[AbeBeta]

You can't seem to wrap it around your head that tips can be included in the cost of the entree and therefore you're still subsidizing the labor cost and you've got no idea that the tip was already included.

It's not uncommon, even in the United States. It's still the same model, just an involuntary tip. The decent paying job is still dependent on tips coming from the entree you purchased with an unseen surcharge. It doesn't even need to be in the food's bill, it can come in at an upsale item or for a specific special for the meal. The fact of the matter is you're trying to sell me a bill of goods of altruistic invested employees when you don't know how the economic model is constructed in the first place, nor can you know.

And you can't seem to get it around your head that a model that allows you to pay a living wage ends up solving many of the problems you have with staffing, turnover, and inconsistency that increase your costs -- costs, which are similarly subsidized in the price of the meal. But hey, you keep pounding your chest over the great insights your middle management position provide.

[SaltwaterServr]

It seems to me the poor service is obviously the fault of the restaurants themselves. Servers do not have time to provide quality service and often times are not present when food is being served. Eating out is not the experience it used to be so I don't do it very often anymore. I also do not expect a gourmet experience at a chain restaurant.

Some restaurants do, by the design of their systems, seem to promote the chance for mistakes. I worked at a regional restaurant here in San Antonio where we had food runners that spoke only broken English. The expos trayed up the food, but some of them didn't speak any Spanish. Maybe half of the servers knew enough Spanish to communicate with the food runners if we had time to intercept them as they dropped off the food at the table.

It was pretty much a broken system from the get go, but they did such a high volume and enough advertising that a huge mistake that cost us a customer was CODB. No harm, no foul when you're on an hour wait Thursday through Saturday night.

[SaltwaterServr]

And you can't seem to get it around your head that a model that allows you to pay a living wage ends up solving many of the problems you have with staffing, turnover, and inconsistency that increase your costs -- costs, which are similarly subsidized in the price of the meal. But hey, you keep pounding your chest over the great insights your middle management position provide.

Keep think, as an outsider, that you have any idea what you're talking about when it comes to costs in a restaurant, staff turnover, and random inconsistency. You don't. Quit pretending that you do. Nice try on the middle management insult though. Cute. It's not pounding my chest, it's simply my years of experience in the business pointing out the things that people don't see when they think they can revolutionize the business based on what they "think" they saw in another country.

Two or three screw-ups on a $10K-$12K night are insignificant. Multiplying the labor costs seven-fold for 25+ employees on that same night are a whole different ball of wax. It's really not that hard to figure out, unless you're hypothetically postulating you know how the business runs and have a first hand look at the numbers.

[ROMOSAPIEN9]

Then WHY do I regularly go to Chili's and have servers AUTOMATICALLY have brought out the condiments ahead of time ALL ON THEIR OWN?

But it can NEVER, EVER be the kitchen staff's fault UNLESS the food is covered up to where the person bringing it out cannot tell whether it's the correct item or not or if it's made incorrectly due to it being covered up.

It should, here's why:

People tip based on their SERVICE not WHO in the service messed up. It's not the customer's fault you don't share your tip with your co-worker that SHOULD get paid for their service they provided by you taking part of your tip to pay them. The person is still having the problem in their service, how is that fair they pay well for ****ty service, huh? Just because another service caused it? Is that our fault as customers that you don't share your tips with the other servers? I think you should. Then, maybe, they'd compare the tickets to the food and not bring a duh mistake nearly as often as it happens. Once, I had several condiments forgotten at Applebee's from another server, do you think my server didn't put in any of them into the computer? I doubt that he put it in wrong completely, it was that this other server that wasn't getting tipped brought out my food without comparing the ticket to the food. Can't blame the expediter since they didn't bring me my food for those condiments.

At most restaurants, it's not food runners, it's other server's running each other's food not getting paid AT ALL for their service. Some restaurants do have food runners, but are paid by SALES a tip out, NOT based on performance. If you wanted to you could share your tip with the person that brings out the food, it's your choice, this way, they would have A REAL REASON to COMPARE THE TICKET TO THE FOOD to work as a team. For you to not pay them, they aren't going to put any effort into making sure the customer has what they ordered since they aren't getting ANYTHING from it.


Condiments that are served on the side though can be easily brought out by YOU, the server that is the person EARNING their tip. So for that, that's YOUR FAULT 100% REGARDLESS of WHO runs the food to the table. YOU ARE 100% responsible for things like sides of ranch, mayo, mustard, bbq sauce, tartar sauce, cocktail sauce, even extra pickles or onions that are asked on the side can be brought out ahead of time.

I am a WOMAN, NOT a cook.

HOW? Answer this question HONESTLY:

DOES THE COOK LEAVE THE KITCHEN AND SET THE FOOD ON MY TABLE AS FAR AS ANYTHING OBVIOUS THAT YOU DON'T HAVE TO *TOUCH* THE FOOD TO NOTICE SOMETHING IS WRONG, HUH?

[/URL]http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg (http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg)

You can easily notice cheese is on the mashed potatoes, correct?

You can easily notice if bbq sauce is on the ribs, right?

You can easily notice if that's mashed potatoes or a baked potato, right?



[URL="http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg"]http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg (http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg)

You can easily notice if I asked for no jalapenos, there's some on the nachos, right without having to TOUCH the food, right?

You can easily notice there's guacamole and sour cream as well as pico de gallo without TOUCHING ANYTHING, right?

Then HOW can you blame the cook or expeditor if they aren't the person that actually LEFT the kitchen with these DUH mistakes, huh? It's IMPOSSIBLE for these type of errors to be the kitchen staff's fault as to WHY you or another server actually BRINGS us the problem.

If you brought me the nachos with it like that and I specifically told you "No jalapenos", then that would be a MILLION, TRILLION PERCENT ON *YOU* and YOU ALONE for being NON-OBSERVANT OR TOO LAZY OR YOU MADE A MISTAKE OR WHATEVER, but it's NEVER the kitchen staff's fault for something OBVIOUS TO THE EYES LIKE THIS.

I am not a cook, I have common sense, you don't obviously and want to blame the kitchen staff for *YOU* or *ANOTHER SERVER* bringing out OBVIOUS errors like these that you don't have to TOUCH the food to notice the problems.

For example, if I were your server and you said you didn't want jalapenos, my job would be to compare my written order to the plate of food and I notice the jalapenos, so I tell the kitchen staff to make it all over since I am not chancing if someone is allergic to the jalapenos for them to take them off or even for them to have some pepper taste on their food that they asked not to get. I would be CARING and RESPONSIBLE to NOT ***SERVE****** that to a customer. WHY would you serve that only for me to send you back? That's silly and a waste of time for all.

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

HOW? You are saying servers are BLIND AND ILLITERATE RIGHT that they can't tell the differences between fries and mashed potatoes or that the mashed potatoes have gravy vs. mashed potatoes without gravy or that bacon that is NOT covered up by anything is crispy or soggy or that fries have black pepper on them that were ordered with no seasoning or that the bbq sauce is on the ribs when the customer said NO bbq sauce on the ribs, etc.?
HOW? If let's say you bring me the nachos with sour cream but I told you no sour cream, HOW THE HELL can you blame someone else for *YOU* BRINGING ME SOUR CREAM TO MY TABLE? It's IMPOSSIBLE FOR SOMEONE ELSE TO BE AT FAULT WHEN ********YOU*********** BROUGHT IT TO MY TABLE WITH this is something that you don't have to touch to notice it's wrong. This isn't a steak that you have to CUT INTO, this is SOUR CREAM RIGHT ON TOP. So you are saying you are BLIND and that you can't reread your written order?

As far as bartenders go, lots of times it's the server not putting the order into the computer as quickly as they possibly can in a fair manner of course such as I wouldn't expect you to put my order into the computer if you had food to bring to someone, but if you have time to buss a table, I sure as hell expect my order into the computer BEFORE worrying about clean up.

Also, my husband and I have had wrongly put in drinks into the computer and wrongly brought out OBVIOUS DUH drinks brought out such as once I ordered a white russian, the waitress brought out a frozen mudslide. Another time, I ordered a white russian at a different restaurant, the waitress brought out a BLACK russian in a CLEAR glass that I can tell DUH NO MILK, hence the name "WHITE" russian.

Unless the expediter runs the food to my table, if they plate the food wrong, it's on the person that ran the food unless it's another server when the order was put in wrong by the original server that took the order.

For example, let's say you put in my order completely correctly, but I get fries instead of a baked potato, that's not on the expediter since another server or food runner brought out my food, that's on the OTHER SERVER OR FOOD RUNNER that has a SET OF EYES THAT CAN *READ A TICKET AND COMPARE EACH ITEM TO THE TICKET TO NOTICE "Yeah, fries the ticket says, so I won't bring this to the customer like this since it's not correct and they would get it fixed." Now in this situation since you put in the order correctly, the wait time would be the expediter's fault, but if this food runner or other server brought out the wrong side dish anyways, that's the other server or food runner's fault for leaving the kitchen with the wrong side item. They just wasted my time bringing me fries when I ordered a baked potato. THAT time that they wasted BRINGING me the wrong item is SOLELY on that person that ran the food considering YOU put in the order correctly.

Ask yourself, WHY did I RECEIVE the problem? In this scenario above, it's because of the person that ran the food. The expediter didn't hand me a DUH mistake like DUHHHH FRIES AREN'T BAKED POTATOES, DUHHHHHHH!! WHY am I explaning DUH things like this to you? WHY are you trying to blame someone else when THEY NEVER ONCE, NEVER ONCE LEFT THE KITCHEN TO GIVE ME THE WRONG SIDE DISH, HUH? IT'S IMPOSSIBLE FOR THE KITCHEN STAFF TO BE AT FAULT FOR A WRONG SIDE DISH UNLESS A PERSON IN THE KITCHEN STAFF ACTUALLY BRINGS ME THE FOOD AND THE ORDER HAS TO BE PUT IN CORRECTLY IN ORDER FOR THE PERSON IN THE KITCHEN STAFF TO BE AT FAULT.


Busy or not, this isn't fast food. You earn your money. WHY do we have servers then if they don't care, WHY are we tipping then? We might as well go and get up to get our food, then leave any servers out of the picture then. There's no point to the server if they don't care about WHAT is in their hands as far as things that are OBVIOUS TO THE EYES.

90% of the time the food is wrong due to your server or another server.

1. Condiments or extra pickles or onions, etc. things of that nature can ALWAYS be brought out ahead of time. I just even recently had a waitress that VOLUNTARILY with me not knowing her decide to bring them out said "So I won't forget" ahead of time.

2. Anything that you can tell without touching the food can be caught by YOU to not actually *SERVE* it to the customer. Think, if I order beans and rice, but you bring me fries and onion rings, well DUH are you BLIND, ILLITERATE, AND/OR STUPID? I mean, think about it. YOU and YOU ALONE brought me those items. HOW can you blame the kitchen staff for that? YOU LEFT ONE ROOM, went into another with the wrong items. That's just like if you took a blue shirt from your bed room to the kitchen but wanted to leave with a red shirt. HOW is that ANY DIFFERENT? It's not. If you didn't take my order, if the order was put in correctly, that's on you and if it's condiments, it's honestly on BOTH of you, the original server that could have easily prevented that issue AND YOU could have too by comparing the ticket to the food if you didn't do so. If you did and just missed it, yes, it's a mistake, but it's still on YOU as well as the original server. It's not on the expediter, because they didn't leave the kitchen without my ranch, mayo, and mustard, YOU DID THOUGH.

So WHAT? You are LYING to the public. It's just like when your mail man or lady puts the wrong mail in your mail box, it's THEIR FAULT, NOT a machine that sorted the mail or a person that sorted it at the post office, it's the person that *LAST* saw the issue, which since this isn't a steak that you have to TOUCH to notice the problem, it's a side dish that isn't covered up by anything or any type of mistake you don't have to touch to notice the problem, it's IMPOSSIBLE to blame ANY kitchen staff member since they NEVER ONCE was the last person to see my plate that could have NOTICED it was wrong.


You control condiments. You control bringing me mashed potatoes with gravy when I ordered it without gravy or beans instead of fries if you are my server. You are saying things that you can control that you can't, but honestly you CAN control these issue from GETTING BROUGHT TO MY TABLE IF YOU ARE MY SERVER THAT TOOK MY ORDER OR IF YOU ARE ANOTHER SERVER OR FOOD RUNNER THAT THE ORDER WAS PUT IN CORRECTLY.

As a customer with getting DUH mistakes, I sure as hell do.

WHY can't you admit the truth, huh? In the picture with the ribs, if I ordered a burger, you can notice if you want to decide to bring that plate of food to me or not. It's totally up to you for these DUH mistakes.

WHY do you act like you cannot control most things when you CAN? WHY blame the person that plates the food for things you can notice without TOUCHING ANYTHING?

For example, at Denny's I saw on THE TRAY I had onion rings when I ordered seasoned fries. ON THE TRAY that OUR WAITRESS had it wrong, well DUHH if I can notice without touching my food, so could have our waitress. That's the waitresses fault even if she put in the order correctly she was TOO LAZY more than likely to actually compare the WRITTEN ORDER to the food and make sure I had seasoned fries not onion rings. SHE BROUGHT THE PROBLEM TO MY TABLE since this was a DUH mistake. This was HER FAULT she brought out the completely wrong side item.

WHY can't you understand that SHE delayed my side dish that I ordered from getting to me by wasting my time bringing me the wrong item that was obvious to the eyes, huh?

I think it's bad when I saw the problem when she had the tray on the tray jack, YOU DON'T? I think that is PATHETIC.

Also, we had once too where my husband got handed fries shrimp w/fries when he ordered crawfish au gratin w/baked potato, well OUR WAITER had on the tray on the tray jack our entrees as well as another table's entrees, well I saw he didn't compare which table had WHICH food. So you see, you can't blame the expediter, because he admitted even didn't grab the correct plate from the kitchen even, so not only did he seem to not check over the food in the kitchen, but in front of us, I SAW WITH MY EYES, he didn't compare his written orders to which table had which plates of food. HOW THE HELL can you blame the expediter?

Even in the Denny's situation, even if she put in the order correctly onion rings aren't fries. If you don't know the difference in objects, you need to go back to kindergarten, seriously. This is NOT the fault of the kitchen staff since they NEVER ONCE BROUGHT ME the OBVIOUS PROBLEM that I saw BEFORE she put it in front of me even.

WHY can't you see you are LYING to the public and that you don't know WHAT you are talking about, huh?

WOW!!!

It's just tips we're talking about.......Right?


WOW!!

[daschoo]

Keep think, as an outsider, that you have any idea what you're talking about when it comes to costs in a restaurant, staff turnover, and random inconsistency. You don't. Quit pretending that you do. Nice try on the middle management insult though. Cute. It's not pounding my chest, it's simply my years of experience in the business pointing out the things that people don't see when they think they can revolutionize the business based on what they "think" they saw in another country.

Two or three screw-ups on a $10K-$12K night are insignificant. Multiplying the labor costs seven-fold for 25+ employees on that same night are a whole different ball of wax. It's really not that hard to figure out, unless you're hypothetically postulating you know how the business runs and have a first hand look at the numbers.

i live in another country and worked in bars for years and was paid the minimum wage doing these jobs which was just under £6 an hour which at the current exchange rate is $9.56. the owner of the bar i was working in was charging around £2.50 to £3 a pint of beer depending on the brand which works out at $3.98 to $4.78 and a bar meal would cost around £5 to £6 or $7.96 to $9.56. thats average prices in the bar trade and obviously you can pay more or less depending on where you go. when i go out for a meal with my girlfriend it generally costs around £40 or $63.69 for a 2 course meal and drinks although again you can find places to eat cheaper or can pay a heck of a lot more. if i'm in a bar i don't tend to tip the staff unless i've been in for a while and received table service and when i'm out for a meal i'll normally leave roughly £5 for the staff.
its been a few years since i was in the u.s. and can't really remember how much eating out cost there so i have no idea whether i've backed up your claims or disproven them but just figured since folk are arguing over restaurant costs when there is a minimum wage i'd give some numbers

[vta]

WOW!!!

It's just tips we're talking about.......Right?


WOW!!

:laugh2:

People would be trading fists if this were in person.

[ConcordCowboy]

My favorite scene from a movie is from Reservoir Dogs, where they talk about tipping or not tipping.

Who are some of you guys...Mr Pink?

http://www.monologuedb.com/wp-content/uploads/2011/01/rdogspink-150x150.jpg

...:D

[ConcordCowboy]

Then WHY do I regularly go to Chili's and have servers AUTOMATICALLY have brought out the condiments ahead of time ALL ON THEIR OWN?

But it can NEVER, EVER be the kitchen staff's fault UNLESS the food is covered up to where the person bringing it out cannot tell whether it's the correct item or not or if it's made incorrectly due to it being covered up.

It should, here's why:

People tip based on their SERVICE not WHO in the service messed up. It's not the customer's fault you don't share your tip with your co-worker that SHOULD get paid for their service they provided by you taking part of your tip to pay them. The person is still having the problem in their service, how is that fair they pay well for ****ty service, huh? Just because another service caused it? Is that our fault as customers that you don't share your tips with the other servers? I think you should. Then, maybe, they'd compare the tickets to the food and not bring a duh mistake nearly as often as it happens. Once, I had several condiments forgotten at Applebee's from another server, do you think my server didn't put in any of them into the computer? I doubt that he put it in wrong completely, it was that this other server that wasn't getting tipped brought out my food without comparing the ticket to the food. Can't blame the expediter since they didn't bring me my food for those condiments.

At most restaurants, it's not food runners, it's other server's running each other's food not getting paid AT ALL for their service. Some restaurants do have food runners, but are paid by SALES a tip out, NOT based on performance. If you wanted to you could share your tip with the person that brings out the food, it's your choice, this way, they would have A REAL REASON to COMPARE THE TICKET TO THE FOOD to work as a team. For you to not pay them, they aren't going to put any effort into making sure the customer has what they ordered since they aren't getting ANYTHING from it.


Condiments that are served on the side though can be easily brought out by YOU, the server that is the person EARNING their tip. So for that, that's YOUR FAULT 100% REGARDLESS of WHO runs the food to the table. YOU ARE 100% responsible for things like sides of ranch, mayo, mustard, bbq sauce, tartar sauce, cocktail sauce, even extra pickles or onions that are asked on the side can be brought out ahead of time.

I am a WOMAN, NOT a cook.

HOW? Answer this question HONESTLY:

DOES THE COOK LEAVE THE KITCHEN AND SET THE FOOD ON MY TABLE AS FAR AS ANYTHING OBVIOUS THAT YOU DON'T HAVE TO *TOUCH* THE FOOD TO NOTICE SOMETHING IS WRONG, HUH?

[/URL]http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg (http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg)

You can easily notice cheese is on the mashed potatoes, correct?

You can easily notice if bbq sauce is on the ribs, right?

You can easily notice if that's mashed potatoes or a baked potato, right?



[URL="http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg"]http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg (http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg)

You can easily notice if I asked for no jalapenos, there's some on the nachos, right without having to TOUCH the food, right?

You can easily notice there's guacamole and sour cream as well as pico de gallo without TOUCHING ANYTHING, right?

Then HOW can you blame the cook or expeditor if they aren't the person that actually LEFT the kitchen with these DUH mistakes, huh? It's IMPOSSIBLE for these type of errors to be the kitchen staff's fault as to WHY you or another server actually BRINGS us the problem.

If you brought me the nachos with it like that and I specifically told you "No jalapenos", then that would be a MILLION, TRILLION PERCENT ON *YOU* and YOU ALONE for being NON-OBSERVANT OR TOO LAZY OR YOU MADE A MISTAKE OR WHATEVER, but it's NEVER the kitchen staff's fault for something OBVIOUS TO THE EYES LIKE THIS.

I am not a cook, I have common sense, you don't obviously and want to blame the kitchen staff for *YOU* or *ANOTHER SERVER* bringing out OBVIOUS errors like these that you don't have to TOUCH the food to notice the problems.

For example, if I were your server and you said you didn't want jalapenos, my job would be to compare my written order to the plate of food and I notice the jalapenos, so I tell the kitchen staff to make it all over since I am not chancing if someone is allergic to the jalapenos for them to take them off or even for them to have some pepper taste on their food that they asked not to get. I would be CARING and RESPONSIBLE to NOT ***SERVE****** that to a customer. WHY would you serve that only for me to send you back? That's silly and a waste of time for all.

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

HOW? You are saying servers are BLIND AND ILLITERATE RIGHT that they can't tell the differences between fries and mashed potatoes or that the mashed potatoes have gravy vs. mashed potatoes without gravy or that bacon that is NOT covered up by anything is crispy or soggy or that fries have black pepper on them that were ordered with no seasoning or that the bbq sauce is on the ribs when the customer said NO bbq sauce on the ribs, etc.?
HOW? If let's say you bring me the nachos with sour cream but I told you no sour cream, HOW THE HELL can you blame someone else for *YOU* BRINGING ME SOUR CREAM TO MY TABLE? It's IMPOSSIBLE FOR SOMEONE ELSE TO BE AT FAULT WHEN ********YOU*********** BROUGHT IT TO MY TABLE WITH this is something that you don't have to touch to notice it's wrong. This isn't a steak that you have to CUT INTO, this is SOUR CREAM RIGHT ON TOP. So you are saying you are BLIND and that you can't reread your written order?

As far as bartenders go, lots of times it's the server not putting the order into the computer as quickly as they possibly can in a fair manner of course such as I wouldn't expect you to put my order into the computer if you had food to bring to someone, but if you have time to buss a table, I sure as hell expect my order into the computer BEFORE worrying about clean up.

Also, my husband and I have had wrongly put in drinks into the computer and wrongly brought out OBVIOUS DUH drinks brought out such as once I ordered a white russian, the waitress brought out a frozen mudslide. Another time, I ordered a white russian at a different restaurant, the waitress brought out a BLACK russian in a CLEAR glass that I can tell DUH NO MILK, hence the name "WHITE" russian.

Unless the expediter runs the food to my table, if they plate the food wrong, it's on the person that ran the food unless it's another server when the order was put in wrong by the original server that took the order.

For example, let's say you put in my order completely correctly, but I get fries instead of a baked potato, that's not on the expediter since another server or food runner brought out my food, that's on the OTHER SERVER OR FOOD RUNNER that has a SET OF EYES THAT CAN *READ A TICKET AND COMPARE EACH ITEM TO THE TICKET TO NOTICE "Yeah, fries the ticket says, so I won't bring this to the customer like this since it's not correct and they would get it fixed." Now in this situation since you put in the order correctly, the wait time would be the expediter's fault, but if this food runner or other server brought out the wrong side dish anyways, that's the other server or food runner's fault for leaving the kitchen with the wrong side item. They just wasted my time bringing me fries when I ordered a baked potato. THAT time that they wasted BRINGING me the wrong item is SOLELY on that person that ran the food considering YOU put in the order correctly.

Ask yourself, WHY did I RECEIVE the problem? In this scenario above, it's because of the person that ran the food. The expediter didn't hand me a DUH mistake like DUHHHH FRIES AREN'T BAKED POTATOES, DUHHHHHHH!! WHY am I explaning DUH things like this to you? WHY are you trying to blame someone else when THEY NEVER ONCE, NEVER ONCE LEFT THE KITCHEN TO GIVE ME THE WRONG SIDE DISH, HUH? IT'S IMPOSSIBLE FOR THE KITCHEN STAFF TO BE AT FAULT FOR A WRONG SIDE DISH UNLESS A PERSON IN THE KITCHEN STAFF ACTUALLY BRINGS ME THE FOOD AND THE ORDER HAS TO BE PUT IN CORRECTLY IN ORDER FOR THE PERSON IN THE KITCHEN STAFF TO BE AT FAULT.


Busy or not, this isn't fast food. You earn your money. WHY do we have servers then if they don't care, WHY are we tipping then? We might as well go and get up to get our food, then leave any servers out of the picture then. There's no point to the server if they don't care about WHAT is in their hands as far as things that are OBVIOUS TO THE EYES.

90% of the time the food is wrong due to your server or another server.

1. Condiments or extra pickles or onions, etc. things of that nature can ALWAYS be brought out ahead of time. I just even recently had a waitress that VOLUNTARILY with me not knowing her decide to bring them out said "So I won't forget" ahead of time.

2. Anything that you can tell without touching the food can be caught by YOU to not actually *SERVE* it to the customer. Think, if I order beans and rice, but you bring me fries and onion rings, well DUH are you BLIND, ILLITERATE, AND/OR STUPID? I mean, think about it. YOU and YOU ALONE brought me those items. HOW can you blame the kitchen staff for that? YOU LEFT ONE ROOM, went into another with the wrong items. That's just like if you took a blue shirt from your bed room to the kitchen but wanted to leave with a red shirt. HOW is that ANY DIFFERENT? It's not. If you didn't take my order, if the order was put in correctly, that's on you and if it's condiments, it's honestly on BOTH of you, the original server that could have easily prevented that issue AND YOU could have too by comparing the ticket to the food if you didn't do so. If you did and just missed it, yes, it's a mistake, but it's still on YOU as well as the original server. It's not on the expediter, because they didn't leave the kitchen without my ranch, mayo, and mustard, YOU DID THOUGH.

So WHAT? You are LYING to the public. It's just like when your mail man or lady puts the wrong mail in your mail box, it's THEIR FAULT, NOT a machine that sorted the mail or a person that sorted it at the post office, it's the person that *LAST* saw the issue, which since this isn't a steak that you have to TOUCH to notice the problem, it's a side dish that isn't covered up by anything or any type of mistake you don't have to touch to notice the problem, it's IMPOSSIBLE to blame ANY kitchen staff member since they NEVER ONCE was the last person to see my plate that could have NOTICED it was wrong.


You control condiments. You control bringing me mashed potatoes with gravy when I ordered it without gravy or beans instead of fries if you are my server. You are saying things that you can control that you can't, but honestly you CAN control these issue from GETTING BROUGHT TO MY TABLE IF YOU ARE MY SERVER THAT TOOK MY ORDER OR IF YOU ARE ANOTHER SERVER OR FOOD RUNNER THAT THE ORDER WAS PUT IN CORRECTLY.

As a customer with getting DUH mistakes, I sure as hell do.

WHY can't you admit the truth, huh? In the picture with the ribs, if I ordered a burger, you can notice if you want to decide to bring that plate of food to me or not. It's totally up to you for these DUH mistakes.

WHY do you act like you cannot control most things when you CAN? WHY blame the person that plates the food for things you can notice without TOUCHING ANYTHING?

For example, at Denny's I saw on THE TRAY I had onion rings when I ordered seasoned fries. ON THE TRAY that OUR WAITRESS had it wrong, well DUHH if I can notice without touching my food, so could have our waitress. That's the waitresses fault even if she put in the order correctly she was TOO LAZY more than likely to actually compare the WRITTEN ORDER to the food and make sure I had seasoned fries not onion rings. SHE BROUGHT THE PROBLEM TO MY TABLE since this was a DUH mistake. This was HER FAULT she brought out the completely wrong side item.

WHY can't you understand that SHE delayed my side dish that I ordered from getting to me by wasting my time bringing me the wrong item that was obvious to the eyes, huh?

I think it's bad when I saw the problem when she had the tray on the tray jack, YOU DON'T? I think that is PATHETIC.

Also, we had once too where my husband got handed fries shrimp w/fries when he ordered crawfish au gratin w/baked potato, well OUR WAITER had on the tray on the tray jack our entrees as well as another table's entrees, well I saw he didn't compare which table had WHICH food. So you see, you can't blame the expediter, because he admitted even didn't grab the correct plate from the kitchen even, so not only did he seem to not check over the food in the kitchen, but in front of us, I SAW WITH MY EYES, he didn't compare his written orders to which table had which plates of food. HOW THE HELL can you blame the expediter?

Even in the Denny's situation, even if she put in the order correctly onion rings aren't fries. If you don't know the difference in objects, you need to go back to kindergarten, seriously. This is NOT the fault of the kitchen staff since they NEVER ONCE BROUGHT ME the OBVIOUS PROBLEM that I saw BEFORE she put it in front of me even.

WHY can't you see you are LYING to the public and that you don't know WHAT you are talking about, huh?

Good Lord...you need to Chill.

[Heisenberg]

Then WHY do I regularly go to Chili's and have servers AUTOMATICALLY have brought out the condiments ahead of time ALL ON THEIR OWN?

But it can NEVER, EVER be the kitchen staff's fault UNLESS the food is covered up to where the person bringing it out cannot tell whether it's the correct item or not or if it's made incorrectly due to it being covered up.

It should, here's why:

People tip based on their SERVICE not WHO in the service messed up. It's not the customer's fault you don't share your tip with your co-worker that SHOULD get paid for their service they provided by you taking part of your tip to pay them. The person is still having the problem in their service, how is that fair they pay well for ****ty service, huh? Just because another service caused it? Is that our fault as customers that you don't share your tips with the other servers? I think you should. Then, maybe, they'd compare the tickets to the food and not bring a duh mistake nearly as often as it happens. Once, I had several condiments forgotten at Applebee's from another server, do you think my server didn't put in any of them into the computer? I doubt that he put it in wrong completely, it was that this other server that wasn't getting tipped brought out my food without comparing the ticket to the food. Can't blame the expediter since they didn't bring me my food for those condiments.

At most restaurants, it's not food runners, it's other server's running each other's food not getting paid AT ALL for their service. Some restaurants do have food runners, but are paid by SALES a tip out, NOT based on performance. If you wanted to you could share your tip with the person that brings out the food, it's your choice, this way, they would have A REAL REASON to COMPARE THE TICKET TO THE FOOD to work as a team. For you to not pay them, they aren't going to put any effort into making sure the customer has what they ordered since they aren't getting ANYTHING from it.


Condiments that are served on the side though can be easily brought out by YOU, the server that is the person EARNING their tip. So for that, that's YOUR FAULT 100% REGARDLESS of WHO runs the food to the table. YOU ARE 100% responsible for things like sides of ranch, mayo, mustard, bbq sauce, tartar sauce, cocktail sauce, even extra pickles or onions that are asked on the side can be brought out ahead of time.

I am a WOMAN, NOT a cook.

HOW? Answer this question HONESTLY:

DOES THE COOK LEAVE THE KITCHEN AND SET THE FOOD ON MY TABLE AS FAR AS ANYTHING OBVIOUS THAT YOU DON'T HAVE TO *TOUCH* THE FOOD TO NOTICE SOMETHING IS WRONG, HUH?

[/URL]http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg (http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg)

You can easily notice cheese is on the mashed potatoes, correct?

You can easily notice if bbq sauce is on the ribs, right?

You can easily notice if that's mashed potatoes or a baked potato, right?



[URL="http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg"]http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg (http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg)

You can easily notice if I asked for no jalapenos, there's some on the nachos, right without having to TOUCH the food, right?

You can easily notice there's guacamole and sour cream as well as pico de gallo without TOUCHING ANYTHING, right?

Then HOW can you blame the cook or expeditor if they aren't the person that actually LEFT the kitchen with these DUH mistakes, huh? It's IMPOSSIBLE for these type of errors to be the kitchen staff's fault as to WHY you or another server actually BRINGS us the problem.

If you brought me the nachos with it like that and I specifically told you "No jalapenos", then that would be a MILLION, TRILLION PERCENT ON *YOU* and YOU ALONE for being NON-OBSERVANT OR TOO LAZY OR YOU MADE A MISTAKE OR WHATEVER, but it's NEVER the kitchen staff's fault for something OBVIOUS TO THE EYES LIKE THIS.

I am not a cook, I have common sense, you don't obviously and want to blame the kitchen staff for *YOU* or *ANOTHER SERVER* bringing out OBVIOUS errors like these that you don't have to TOUCH the food to notice the problems.

For example, if I were your server and you said you didn't want jalapenos, my job would be to compare my written order to the plate of food and I notice the jalapenos, so I tell the kitchen staff to make it all over since I am not chancing if someone is allergic to the jalapenos for them to take them off or even for them to have some pepper taste on their food that they asked not to get. I would be CARING and RESPONSIBLE to NOT ***SERVE****** that to a customer. WHY would you serve that only for me to send you back? That's silly and a waste of time for all.

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

HOW? You are saying servers are BLIND AND ILLITERATE RIGHT that they can't tell the differences between fries and mashed potatoes or that the mashed potatoes have gravy vs. mashed potatoes without gravy or that bacon that is NOT covered up by anything is crispy or soggy or that fries have black pepper on them that were ordered with no seasoning or that the bbq sauce is on the ribs when the customer said NO bbq sauce on the ribs, etc.?
HOW? If let's say you bring me the nachos with sour cream but I told you no sour cream, HOW THE HELL can you blame someone else for *YOU* BRINGING ME SOUR CREAM TO MY TABLE? It's IMPOSSIBLE FOR SOMEONE ELSE TO BE AT FAULT WHEN ********YOU*********** BROUGHT IT TO MY TABLE WITH this is something that you don't have to touch to notice it's wrong. This isn't a steak that you have to CUT INTO, this is SOUR CREAM RIGHT ON TOP. So you are saying you are BLIND and that you can't reread your written order?

As far as bartenders go, lots of times it's the server not putting the order into the computer as quickly as they possibly can in a fair manner of course such as I wouldn't expect you to put my order into the computer if you had food to bring to someone, but if you have time to buss a table, I sure as hell expect my order into the computer BEFORE worrying about clean up.

Also, my husband and I have had wrongly put in drinks into the computer and wrongly brought out OBVIOUS DUH drinks brought out such as once I ordered a white russian, the waitress brought out a frozen mudslide. Another time, I ordered a white russian at a different restaurant, the waitress brought out a BLACK russian in a CLEAR glass that I can tell DUH NO MILK, hence the name "WHITE" russian.

Unless the expediter runs the food to my table, if they plate the food wrong, it's on the person that ran the food unless it's another server when the order was put in wrong by the original server that took the order.

For example, let's say you put in my order completely correctly, but I get fries instead of a baked potato, that's not on the expediter since another server or food runner brought out my food, that's on the OTHER SERVER OR FOOD RUNNER that has a SET OF EYES THAT CAN *READ A TICKET AND COMPARE EACH ITEM TO THE TICKET TO NOTICE "Yeah, fries the ticket says, so I won't bring this to the customer like this since it's not correct and they would get it fixed." Now in this situation since you put in the order correctly, the wait time would be the expediter's fault, but if this food runner or other server brought out the wrong side dish anyways, that's the other server or food runner's fault for leaving the kitchen with the wrong side item. They just wasted my time bringing me fries when I ordered a baked potato. THAT time that they wasted BRINGING me the wrong item is SOLELY on that person that ran the food considering YOU put in the order correctly.

Ask yourself, WHY did I RECEIVE the problem? In this scenario above, it's because of the person that ran the food. The expediter didn't hand me a DUH mistake like DUHHHH FRIES AREN'T BAKED POTATOES, DUHHHHHHH!! WHY am I explaning DUH things like this to you? WHY are you trying to blame someone else when THEY NEVER ONCE, NEVER ONCE LEFT THE KITCHEN TO GIVE ME THE WRONG SIDE DISH, HUH? IT'S IMPOSSIBLE FOR THE KITCHEN STAFF TO BE AT FAULT FOR A WRONG SIDE DISH UNLESS A PERSON IN THE KITCHEN STAFF ACTUALLY BRINGS ME THE FOOD AND THE ORDER HAS TO BE PUT IN CORRECTLY IN ORDER FOR THE PERSON IN THE KITCHEN STAFF TO BE AT FAULT.


Busy or not, this isn't fast food. You earn your money. WHY do we have servers then if they don't care, WHY are we tipping then? We might as well go and get up to get our food, then leave any servers out of the picture then. There's no point to the server if they don't care about WHAT is in their hands as far as things that are OBVIOUS TO THE EYES.

90% of the time the food is wrong due to your server or another server.

1. Condiments or extra pickles or onions, etc. things of that nature can ALWAYS be brought out ahead of time. I just even recently had a waitress that VOLUNTARILY with me not knowing her decide to bring them out said "So I won't forget" ahead of time.

2. Anything that you can tell without touching the food can be caught by YOU to not actually *SERVE* it to the customer. Think, if I order beans and rice, but you bring me fries and onion rings, well DUH are you BLIND, ILLITERATE, AND/OR STUPID? I mean, think about it. YOU and YOU ALONE brought me those items. HOW can you blame the kitchen staff for that? YOU LEFT ONE ROOM, went into another with the wrong items. That's just like if you took a blue shirt from your bed room to the kitchen but wanted to leave with a red shirt. HOW is that ANY DIFFERENT? It's not. If you didn't take my order, if the order was put in correctly, that's on you and if it's condiments, it's honestly on BOTH of you, the original server that could have easily prevented that issue AND YOU could have too by comparing the ticket to the food if you didn't do so. If you did and just missed it, yes, it's a mistake, but it's still on YOU as well as the original server. It's not on the expediter, because they didn't leave the kitchen without my ranch, mayo, and mustard, YOU DID THOUGH.

So WHAT? You are LYING to the public. It's just like when your mail man or lady puts the wrong mail in your mail box, it's THEIR FAULT, NOT a machine that sorted the mail or a person that sorted it at the post office, it's the person that *LAST* saw the issue, which since this isn't a steak that you have to TOUCH to notice the problem, it's a side dish that isn't covered up by anything or any type of mistake you don't have to touch to notice the problem, it's IMPOSSIBLE to blame ANY kitchen staff member since they NEVER ONCE was the last person to see my plate that could have NOTICED it was wrong.


You control condiments. You control bringing me mashed potatoes with gravy when I ordered it without gravy or beans instead of fries if you are my server. You are saying things that you can control that you can't, but honestly you CAN control these issue from GETTING BROUGHT TO MY TABLE IF YOU ARE MY SERVER THAT TOOK MY ORDER OR IF YOU ARE ANOTHER SERVER OR FOOD RUNNER THAT THE ORDER WAS PUT IN CORRECTLY.

As a customer with getting DUH mistakes, I sure as hell do.

WHY can't you admit the truth, huh? In the picture with the ribs, if I ordered a burger, you can notice if you want to decide to bring that plate of food to me or not. It's totally up to you for these DUH mistakes.

WHY do you act like you cannot control most things when you CAN? WHY blame the person that plates the food for things you can notice without TOUCHING ANYTHING?

For example, at Denny's I saw on THE TRAY I had onion rings when I ordered seasoned fries. ON THE TRAY that OUR WAITRESS had it wrong, well DUHH if I can notice without touching my food, so could have our waitress. That's the waitresses fault even if she put in the order correctly she was TOO LAZY more than likely to actually compare the WRITTEN ORDER to the food and make sure I had seasoned fries not onion rings. SHE BROUGHT THE PROBLEM TO MY TABLE since this was a DUH mistake. This was HER FAULT she brought out the completely wrong side item.

WHY can't you understand that SHE delayed my side dish that I ordered from getting to me by wasting my time bringing me the wrong item that was obvious to the eyes, huh?

I think it's bad when I saw the problem when she had the tray on the tray jack, YOU DON'T? I think that is PATHETIC.

Also, we had once too where my husband got handed fries shrimp w/fries when he ordered crawfish au gratin w/baked potato, well OUR WAITER had on the tray on the tray jack our entrees as well as another table's entrees, well I saw he didn't compare which table had WHICH food. So you see, you can't blame the expediter, because he admitted even didn't grab the correct plate from the kitchen even, so not only did he seem to not check over the food in the kitchen, but in front of us, I SAW WITH MY EYES, he didn't compare his written orders to which table had which plates of food. HOW THE HELL can you blame the expediter?

Even in the Denny's situation, even if she put in the order correctly onion rings aren't fries. If you don't know the difference in objects, you need to go back to kindergarten, seriously. This is NOT the fault of the kitchen staff since they NEVER ONCE BROUGHT ME the OBVIOUS PROBLEM that I saw BEFORE she put it in front of me even.

WHY can't you see you are LYING to the public and that you don't know WHAT you are talking about, huh?

http://images.memegenerator.net/instances/280x280/9933435.jpg

[Springs1]

Springs1, you really have little clue to what you're talking about.

YOU DO! You didn't take my order, you bring me beans, the order was put in correctly by my server, I actually ordered fries, are you BLIND and ILLITERATE that you can't READ a ticket and compare it to the food to notice YES, this is NOT fries, this is BEANS? Are you stupid?


The more I read your last post, the more it showed. You calling Teren a liar repeatedly is wholly out of line since you've don't even know enough of what happens behind the scenes to know that you don't know jack **** of what happens behind the scenes. An apology is in order from you.


A food runner may or may not actually bring the food to the table.

I KNOW THAT. I said that at most restaurants, there are OTHER SERVERS that run each other's food, NOT food runners.

They may be stationary 'expos' who simply tray the food off the line according to the ticket, pick up the closest server, and send them to the correct table with the incorrect food on the tray.

"SEND THEM", are you stupid? The server that is being sent is the person that can *READ A TICKET* and compare it to the food for any obvious errors. You are saying the person being sent cannot READ, cannot determine what the difference in what a baked potato for example looks when fries are on the plate?

The person being sent has the RESPONSIBILITY of WHAT is in their hands. I don't trust someone that says "Take this to table 6." I would see where table 6 is and what food they ordered.


The table's server has no way, none whatsoever, to correct a mistake that 4 other people contributed to until it's at the table because they haven't seen it until they're doing the post-delivery quality check. You scream that Teren is lying about it. You're wrong, he's right.

If a food runner or another server brings out the food, this is ONLY true if it's things other than condiments or things like extra onions or pickles that are asked to be put on the side, things of that nature that don't need cooking or much prepare time.

The condiments and extra onions on the side or pickles can be brought out by the original server that took the order BEFORE the food is brought out.

The obvious mistake wasn't contributed from 4 other people if the order was put in correctly by the original server, it was SOLELY contributed to the ONE PERSON THAT WAS LAST TO HAVE SEEN THE OBVIOUS ERROR such as beans aren't fries on the plate unless the side dish in this example was completely covered up, but if it's not, which 99.9% of the time problems like the wrong side dish aren't covered up, it's due to the PERSON THAT BROUGHT IT OUT WRONG since the mistake can be seen without touching the food and the original server put in the order correctly into the computer.


Grill side, saute, fry line, expo, and/or food runner all contribute to the food on that tray that the original server has no contact with until at the table.

NOT for receiving an error that doesn't have to be touched to notice it's wrong. If the order was put in correctly by the original server that took the order, the ONLY person that is CAUSING the obvious error to get to the customer is the food runner or other server that brought the plate out obviously wrong.

Think about it, at home, you leave your kitchen to your living room with beans, but you wanted to leave with mac n' cheese, does it matter WHO plated the food? NO, you can get that plate correct ****BEFORE***** you leave your kitchen by telling the person that plated the food "I wanted mac n' cheese not beans." Then it would get corrected so you wouldn't be going to your living room with the wrong item. You even gave a written order for the person that plated your food which was correct, so how can you blame the person that plated your food as to why you go all the way to your living room with beans. It's YOUR FAULT you left a room and didn't notice DUHHH beans aren't mac n' cheese, DUHHH!!


Again, you're wrong, he's right. Expo's and Food Runners are usually one rung below the BOH manager in that they can't be overridden by the waitstaff who, unless it's the orginal server, again don't know that there's an error.

YOU KNOW BY THE TICKET, THE TICKET, THE TICKET, THE TICKET!!What they say goes and the only person that knows better can't fix the problem until the problem has been discovered at the table.If the ticket is correct, that's what you go by. Condiments, extra onions or pickles can be brought out by the original server.

A lot of times you're given the second copy ticket that only has the general items, not the individual modifications to the entree. You don't see side items only a steak with temperature on a ticket. That's it.
You can ask for the original ticket, DUHH!

Again, they CANNOT override the expo and say it's wrong because only the original server will know it's wrong.

NO, the other server can ask to see the original ticket.


I'm really lmao @ you complaining about Denny's service. I really am. You eat at a 24 hour a day joint like that, you should expect what you ran into.

I have had 20% service at Denny's. It goes by the PERSON serving you, not if the food is cheap or not.

[AbeBeta]

Keep think, as an outsider, that you have any idea what you're talking about when it comes to costs in a restaurant, staff turnover, and random inconsistency. You don't. Quit pretending that you do. Nice try on the middle management insult though. Cute. It's not pounding my chest, it's simply my years of experience in the business pointing out the things that people don't see when they think they can revolutionize the business based on what they "think" they saw in another country.

Two or three screw-ups on a $10K-$12K night are insignificant. Multiplying the labor costs seven-fold for 25+ employees on that same night are a whole different ball of wax. It's really not that hard to figure out, unless you're hypothetically postulating you know how the business runs and have a first hand look at the numbers.

Again -- you apply the present model to a situation that requires a different model. That's the class middle management tact -- "this is how we do it because this is how we do it" - the idea that some other model is clearly impossible and needs to be discarded without any real though is what keeps you from moving up.

[Heisenberg]

This Springs1 guy sure is passionate on this subject. His entire post history is in nothing but threads about tipping your waiters.

Weird.

[Sam I Am]

This Springs1 guy sure is passionate on this subject. His entire post history is in nothing but threads about tipping your waiters.

Weird.

I'm thinking he is a visiting Redskins fan.

[Springs1]

This Springs1 guy sure is passionate on this subject. His entire post history is in nothing but threads about tipping your waiters.

Weird.

First I am a WOMAN, 34yrs old. Secondly, if you go out to eat as OFTEN as me and my husband do, you'd understand the passion on the subject.

[Cythim]

This Springs1 guy sure is passionate on this subject. His entire post history is in nothing but threads about tipping your waiters.

Weird.

I'm thinking he is a visiting Redskins fan.

There is actually a very funny story behind Springs1. My wife knows of her from pregnancy forums she likes to visit. The basic story is that she trolls forums for threads about tipping and rude drivers, but mostly it is service. She has her own entry on the Don't Poke the Crazy blog. Enjoy!

http://dontpokethecrazy.blogspot.com/2010/10/oh-springs131how-weve-missed-you111.html

[UVAwahoos]

There is actually a very funny story behind Springs1. My wife knows of her from pregnancy forums she likes to visit. The basic story is that she trolls forums for threads about tipping and rude drivers, but mostly it is service. She has her own entry on the Don't Poke the Crazy blog. Enjoy!

http://dontpokethecrazy.blogspot.com/2010/10/oh-springs131how-weve-missed-you111.html

That is wild. How would she know to find this obscure off topic forum thread on a cowboys fan website? That is both freaky and intriguing at the same time.

[Cythim]

That is wild. How would she know to find this obscure off topic forum thread on a cowboys fan website? That is both freaky and intriguing at the same time.

My wife mentioned something about a tool that crawls forums looking for key phrases. Her phrase apparently is "It's not the server's fault."

[WoodysGirl]

First I am a WOMAN, 34yrs old. Secondly, if you go out to eat as OFTEN as me and my husband do, you'd understand the passion on the subject.Maybe y'all should try eating at home. :o:

There is actually a very funny story behind Springs1. My wife knows of her from pregnancy forums she likes to visit. The basic story is that she trolls forums for threads about tipping and rude drivers, but mostly it is service. She has her own entry on the Don't Poke the Crazy blog. Enjoy!

http://dontpokethecrazy.blogspot.com/2010/10/oh-springs131how-weve-missed-you111.html That's the funniest thing I've ever seen. And I love the blog name. lol

[Cythim]

Maybe y'all should try eating at home. :o:

That's the funniest thing I've ever seen. And I love the blog name. lol

She has increased the board traffic a bit tonight.


Shout out to the ladies from The Debate Team who came to check this epic pile of whatever it is!

:welcome:

[DragonCowboy]

Then WHY do I regularly go to Chili's and have servers AUTOMATICALLY have brought out the condiments ahead of time ALL ON THEIR OWN?

But it can NEVER, EVER be the kitchen staff's fault UNLESS the food is covered up to where the person bringing it out cannot tell whether it's the correct item or not or if it's made incorrectly due to it being covered up.

It should, here's why:

People tip based on their SERVICE not WHO in the service messed up. It's not the customer's fault you don't share your tip with your co-worker that SHOULD get paid for their service they provided by you taking part of your tip to pay them. The person is still having the problem in their service, how is that fair they pay well for ****ty service, huh? Just because another service caused it? Is that our fault as customers that you don't share your tips with the other servers? I think you should. Then, maybe, they'd compare the tickets to the food and not bring a duh mistake nearly as often as it happens. Once, I had several condiments forgotten at Applebee's from another server, do you think my server didn't put in any of them into the computer? I doubt that he put it in wrong completely, it was that this other server that wasn't getting tipped brought out my food without comparing the ticket to the food. Can't blame the expediter since they didn't bring me my food for those condiments.

At most restaurants, it's not food runners, it's other server's running each other's food not getting paid AT ALL for their service. Some restaurants do have food runners, but are paid by SALES a tip out, NOT based on performance. If you wanted to you could share your tip with the person that brings out the food, it's your choice, this way, they would have A REAL REASON to COMPARE THE TICKET TO THE FOOD to work as a team. For you to not pay them, they aren't going to put any effort into making sure the customer has what they ordered since they aren't getting ANYTHING from it.


Condiments that are served on the side though can be easily brought out by YOU, the server that is the person EARNING their tip. So for that, that's YOUR FAULT 100% REGARDLESS of WHO runs the food to the table. YOU ARE 100% responsible for things like sides of ranch, mayo, mustard, bbq sauce, tartar sauce, cocktail sauce, even extra pickles or onions that are asked on the side can be brought out ahead of time.

I am a WOMAN, NOT a cook.

HOW? Answer this question HONESTLY:

DOES THE COOK LEAVE THE KITCHEN AND SET THE FOOD ON MY TABLE AS FAR AS ANYTHING OBVIOUS THAT YOU DON'T HAVE TO *TOUCH* THE FOOD TO NOTICE SOMETHING IS WRONG, HUH?

[/URL]http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg (http://farm3.static.flickr.com/2116/2139108277_9c25d40526_z.jpg)

You can easily notice cheese is on the mashed potatoes, correct?

You can easily notice if bbq sauce is on the ribs, right?

You can easily notice if that's mashed potatoes or a baked potato, right?



[URL="http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg"]http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg (http://farm4.static.flickr.com/3433/3257155428_bef5dd96d5.jpg)

You can easily notice if I asked for no jalapenos, there's some on the nachos, right without having to TOUCH the food, right?

You can easily notice there's guacamole and sour cream as well as pico de gallo without TOUCHING ANYTHING, right?

Then HOW can you blame the cook or expeditor if they aren't the person that actually LEFT the kitchen with these DUH mistakes, huh? It's IMPOSSIBLE for these type of errors to be the kitchen staff's fault as to WHY you or another server actually BRINGS us the problem.

If you brought me the nachos with it like that and I specifically told you "No jalapenos", then that would be a MILLION, TRILLION PERCENT ON *YOU* and YOU ALONE for being NON-OBSERVANT OR TOO LAZY OR YOU MADE A MISTAKE OR WHATEVER, but it's NEVER the kitchen staff's fault for something OBVIOUS TO THE EYES LIKE THIS.

I am not a cook, I have common sense, you don't obviously and want to blame the kitchen staff for *YOU* or *ANOTHER SERVER* bringing out OBVIOUS errors like these that you don't have to TOUCH the food to notice the problems.

For example, if I were your server and you said you didn't want jalapenos, my job would be to compare my written order to the plate of food and I notice the jalapenos, so I tell the kitchen staff to make it all over since I am not chancing if someone is allergic to the jalapenos for them to take them off or even for them to have some pepper taste on their food that they asked not to get. I would be CARING and RESPONSIBLE to NOT ***SERVE****** that to a customer. WHY would you serve that only for me to send you back? That's silly and a waste of time for all.

It's the cooks fault for making the check incorrectly, and the expediters fault for traying the food without checking for accuracy. I'd blame the food runners, but they don't check the food, they simply bring it to the table. They get a pass. Btw. The Expediter? Yeah, That's a cook who happens to not be cooking that night.

HOW? You are saying servers are BLIND AND ILLITERATE RIGHT that they can't tell the differences between fries and mashed potatoes or that the mashed potatoes have gravy vs. mashed potatoes without gravy or that bacon that is NOT covered up by anything is crispy or soggy or that fries have black pepper on them that were ordered with no seasoning or that the bbq sauce is on the ribs when the customer said NO bbq sauce on the ribs, etc.?
HOW? If let's say you bring me the nachos with sour cream but I told you no sour cream, HOW THE HELL can you blame someone else for *YOU* BRINGING ME SOUR CREAM TO MY TABLE? It's IMPOSSIBLE FOR SOMEONE ELSE TO BE AT FAULT WHEN ********YOU*********** BROUGHT IT TO MY TABLE WITH this is something that you don't have to touch to notice it's wrong. This isn't a steak that you have to CUT INTO, this is SOUR CREAM RIGHT ON TOP. So you are saying you are BLIND and that you can't reread your written order?

As far as bartenders go, lots of times it's the server not putting the order into the computer as quickly as they possibly can in a fair manner of course such as I wouldn't expect you to put my order into the computer if you had food to bring to someone, but if you have time to buss a table, I sure as hell expect my order into the computer BEFORE worrying about clean up.

Also, my husband and I have had wrongly put in drinks into the computer and wrongly brought out OBVIOUS DUH drinks brought out such as once I ordered a white russian, the waitress brought out a frozen mudslide. Another time, I ordered a white russian at a different restaurant, the waitress brought out a BLACK russian in a CLEAR glass that I can tell DUH NO MILK, hence the name "WHITE" russian.

Unless the expediter runs the food to my table, if they plate the food wrong, it's on the person that ran the food unless it's another server when the order was put in wrong by the original server that took the order.

For example, let's say you put in my order completely correctly, but I get fries instead of a baked potato, that's not on the expediter since another server or food runner brought out my food, that's on the OTHER SERVER OR FOOD RUNNER that has a SET OF EYES THAT CAN *READ A TICKET AND COMPARE EACH ITEM TO THE TICKET TO NOTICE "Yeah, fries the ticket says, so I won't bring this to the customer like this since it's not correct and they would get it fixed." Now in this situation since you put in the order correctly, the wait time would be the expediter's fault, but if this food runner or other server brought out the wrong side dish anyways, that's the other server or food runner's fault for leaving the kitchen with the wrong side item. They just wasted my time bringing me fries when I ordered a baked potato. THAT time that they wasted BRINGING me the wrong item is SOLELY on that person that ran the food considering YOU put in the order correctly.

Ask yourself, WHY did I RECEIVE the problem? In this scenario above, it's because of the person that ran the food. The expediter didn't hand me a DUH mistake like DUHHHH FRIES AREN'T BAKED POTATOES, DUHHHHHHH!! WHY am I explaning DUH things like this to you? WHY are you trying to blame someone else when THEY NEVER ONCE, NEVER ONCE LEFT THE KITCHEN TO GIVE ME THE WRONG SIDE DISH, HUH? IT'S IMPOSSIBLE FOR THE KITCHEN STAFF TO BE AT FAULT FOR A WRONG SIDE DISH UNLESS A PERSON IN THE KITCHEN STAFF ACTUALLY BRINGS ME THE FOOD AND THE ORDER HAS TO BE PUT IN CORRECTLY IN ORDER FOR THE PERSON IN THE KITCHEN STAFF TO BE AT FAULT.


Busy or not, this isn't fast food. You earn your money. WHY do we have servers then if they don't care, WHY are we tipping then? We might as well go and get up to get our food, then leave any servers out of the picture then. There's no point to the server if they don't care about WHAT is in their hands as far as things that are OBVIOUS TO THE EYES.

90% of the time the food is wrong due to your server or another server.

1. Condiments or extra pickles or onions, etc. things of that nature can ALWAYS be brought out ahead of time. I just even recently had a waitress that VOLUNTARILY with me not knowing her decide to bring them out said "So I won't forget" ahead of time.

2. Anything that you can tell without touching the food can be caught by YOU to not actually *SERVE* it to the customer. Think, if I order beans and rice, but you bring me fries and onion rings, well DUH are you BLIND, ILLITERATE, AND/OR STUPID? I mean, think about it. YOU and YOU ALONE brought me those items. HOW can you blame the kitchen staff for that? YOU LEFT ONE ROOM, went into another with the wrong items. That's just like if you took a blue shirt from your bed room to the kitchen but wanted to leave with a red shirt. HOW is that ANY DIFFERENT? It's not. If you didn't take my order, if the order was put in correctly, that's on you and if it's condiments, it's honestly on BOTH of you, the original server that could have easily prevented that issue AND YOU could have too by comparing the ticket to the food if you didn't do so. If you did and just missed it, yes, it's a mistake, but it's still on YOU as well as the original server. It's not on the expediter, because they didn't leave the kitchen without my ranch, mayo, and mustard, YOU DID THOUGH.

So WHAT? You are LYING to the public. It's just like when your mail man or lady puts the wrong mail in your mail box, it's THEIR FAULT, NOT a machine that sorted the mail or a person that sorted it at the post office, it's the person that *LAST* saw the issue, which since this isn't a steak that you have to TOUCH to notice the problem, it's a side dish that isn't covered up by anything or any type of mistake you don't have to touch to notice the problem, it's IMPOSSIBLE to blame ANY kitchen staff member since they NEVER ONCE was the last person to see my plate that could have NOTICED it was wrong.


You control condiments. You control bringing me mashed potatoes with gravy when I ordered it without gravy or beans instead of fries if you are my server. You are saying things that you can control that you can't, but honestly you CAN control these issue from GETTING BROUGHT TO MY TABLE IF YOU ARE MY SERVER THAT TOOK MY ORDER OR IF YOU ARE ANOTHER SERVER OR FOOD RUNNER THAT THE ORDER WAS PUT IN CORRECTLY.

As a customer with getting DUH mistakes, I sure as hell do.

WHY can't you admit the truth, huh? In the picture with the ribs, if I ordered a burger, you can notice if you want to decide to bring that plate of food to me or not. It's totally up to you for these DUH mistakes.

WHY do you act like you cannot control most things when you CAN? WHY blame the person that plates the food for things you can notice without TOUCHING ANYTHING?

For example, at Denny's I saw on THE TRAY I had onion rings when I ordered seasoned fries. ON THE TRAY that OUR WAITRESS had it wrong, well DUHH if I can notice without touching my food, so could have our waitress. That's the waitresses fault even if she put in the order correctly she was TOO LAZY more than likely to actually compare the WRITTEN ORDER to the food and make sure I had seasoned fries not onion rings. SHE BROUGHT THE PROBLEM TO MY TABLE since this was a DUH mistake. This was HER FAULT she brought out the completely wrong side item.

WHY can't you understand that SHE delayed my side dish that I ordered from getting to me by wasting my time bringing me the wrong item that was obvious to the eyes, huh?

I think it's bad when I saw the problem when she had the tray on the tray jack, YOU DON'T? I think that is PATHETIC.

Also, we had once too where my husband got handed fries shrimp w/fries when he ordered crawfish au gratin w/baked potato, well OUR WAITER had on the tray on the tray jack our entrees as well as another table's entrees, well I saw he didn't compare which table had WHICH food. So you see, you can't blame the expediter, because he admitted even didn't grab the correct plate from the kitchen even, so not only did he seem to not check over the food in the kitchen, but in front of us, I SAW WITH MY EYES, he didn't compare his written orders to which table had which plates of food. HOW THE HELL can you blame the expediter?

Even in the Denny's situation, even if she put in the order correctly onion rings aren't fries. If you don't know the difference in objects, you need to go back to kindergarten, seriously. This is NOT the fault of the kitchen staff since they NEVER ONCE BROUGHT ME the OBVIOUS PROBLEM that I saw BEFORE she put it in front of me even.

WHY can't you see you are LYING to the public and that you don't know WHAT you are talking about, huh?

I wish I were a server just so I could spit in your food.

And I mean that in the nicest way possible.

But seriously, I'd spit in your food.

[Springs1]

I wish I were a server just so I could spit in your food.

And I mean that in the nicest way possible.

But seriously, I'd spit in your food.

Do you know why? It's because I told you the *TRUTH* of what it really is that YOUR SERVER OR ANOTHER SERVER CAUSES MOST OF THE ISSUES YOU HAVE AT YOUR TABLE!!

You are too LAZY to do the WORK. That's what your attitude is all about, otherwise, you would tell me that what I am saying is true, because it HONESTLY IS!

Ok, so unless you are sick, spitting in my food does absolutely NOTHING!! Even if you are sick, if let's say you had a cold virus I had already or just a better immune system than you, I still may not get the cold or whatever sickness you have.

You think by spitting in food that's going to do something, when most of the time, it's not. Think about when you drink from someone else or eat from someone else or even french kiss someone, do you get sick every single time you do those things? I think not!!

[Rackat]

I think I found the issue:
http://3.bp.blogspot.com/_w9QgHP4SB2E/SYjqt4EJHtI/AAAAAAAAJPE/vo83sL9oU1k/s400/instructoart_cuckoo.gif (http://3.bp.blogspot.com/_w9QgHP4SB2E/SYjqt4EJHtI/AAAAAAAAJPE/vo83sL9oU1k/s400/instructoart_cuckoo.gif)

[ConcordCowboy]

Do you know why? It's because I told you the *TRUTH* of what it really is that YOUR SERVER OR ANOTHER SERVER CAUSES MOST OF THE ISSUES YOU HAVE AT YOUR TABLE!!

You are too LAZY to do the WORK. That's what your attitude is all about, otherwise, you would tell me that what I am saying is true, because it HONESTLY IS!

Ok, so unless you are sick, spitting in my food does absolutely NOTHING!! Even if you are sick, if let's say you had a cold virus I had already or just a better immune system than you, I still may not get the cold or whatever sickness you have.

You think by spitting in food that's going to do something, when most of the time, it's not. Think about when you drink from someone else or eat from someone else or even french kiss someone, do you get sick every single time you do those things? I think not!!

http://www.wearysloth.com/Gallery/ActorsC/3292-6107.gif

I won't be ignored you lazy waiter!

[DragonCowboy]

Do you know why? It's because I told you the *TRUTH* of what it really is that YOUR SERVER OR ANOTHER SERVER CAUSES MOST OF THE ISSUES YOU HAVE AT YOUR TABLE!!

You are too LAZY to do the WORK. That's what your attitude is all about, otherwise, you would tell me that what I am saying is true, because it HONESTLY IS!

Ok, so unless you are sick, spitting in my food does absolutely NOTHING!! Even if you are sick, if let's say you had a cold virus I had already or just a better immune system than you, I still may not get the cold or whatever sickness you have.

You think by spitting in food that's going to do something, when most of the time, it's not. Think about when you drink from someone else or eat from someone else or even french kiss someone, do you get sick every single time you do those things? I think not!!

Yep. Definitely would spit in your food.

[Yeagermeister]

Ok let's all take a

http://img.photobucket.com/albums/v628/cowboyszone/thread_stuff/chill.jpg

[vta]

http://images.memegenerator.net/instances/280x280/9933435.jpg

:lmao: :lmao:

I'd tip you just for posting this.

[jen51587]

She has increased the board traffic a bit tonight.


Shout out to the ladies from The Debate Team who came to check this epic pile of whatever it is!

:welcome:

LOL

Guys, just ignore this person. She does this ALL THE TIME. She joins random message boards to ***** about restaurant service. It's beyond ridiculous. Rather pathetic, to be honest. Just wanted to give you guys a head's up. Ignore the troll.

[UVAwahoos]

LOL

Guys, just ignore this person. She does this ALL THE TIME. She joins random message boards to ***** about restaurant service. It's beyond ridiculous. Rather pathetic, to be honest. Just wanted to give you guys a head's up. Ignore the troll.

Am I the only person who finds this really creepy?

At the same time I am so intrigued hahaha. I never thought there would be people like this out there. Wow.

[AbeBeta]

Am I the only person who finds this really creepy?

At the same time I am so intrigued hahaha. I never thought there would be people like this out there. Wow.

I find it kind of awesome.

[jen51587]

Seriously, google Springs1 ranch restaurant service. You can find her all over the place. She was most recently (I believe) on Babycenter message boards, complaining about not getting her ranch and horrible waiters. We did some google-research and found her all over the internet for the last 5 or so years. (If I recall correctly, that is.)

Links:
http://www.blogger.com/profile/16330862403978274454
http://shine.yahoo.com/blog/5DCUJZ66SKPVC2MTCA67WBWHLM
http://able2know.org/topic/64146-1

Springs comments here:
http://gimmethisandthat.com/food/articles-food/hi-can-i-take-your-order/
http://www.wisegeek.com/what-does-a-waitress-do.htm
http://www.undercoverwaitress.com/2011/07/restaurant-customer-is-spawn-of-satan.html#axzz1bqIpYQdZ

There are more, but I think you get the picture.

[ConcordCowboy]

Seriously, google Springs1 ranch restaurant service. You can find her all over the place. She was most recently (I believe) on Babycenter message boards, complaining about not getting her ranch and horrible waiters. We did some google-research and found her all over the internet for the last 5 or so years. (If I recall correctly, that is.)

Links:
http://www.blogger.com/profile/16330862403978274454
http://shine.yahoo.com/blog/5DCUJZ66SKPVC2MTCA67WBWHLM
http://able2know.org/topic/64146-1

Springs comments here:
http://gimmethisandthat.com/food/articles-food/hi-can-i-take-your-order/
http://www.wisegeek.com/what-does-a-waitress-do.htm
http://www.undercoverwaitress.com/2011/07/restaurant-customer-is-spawn-of-satan.html#axzz1bqIpYQdZ

There are more, but I think you get the picture.

That's pathetic really.

A warped person.

She has posted in only 2 threads in 2 years here and guess what the other one was about.

http://cowboyszone.com/forums/showthread.php?t=154944&page=7

[Teren_Kanan]

Yeah I'm done responding to this person. It's obvious they are either just completely trolling, or really unintelligent.

So, In the spirit of trolling I'll leave you with this.




I am a WOMAN, NOT a cook.


There is no difference!
:laugh2:

[Springs1]

Yeah I'm done responding to this person. It's obvious they are either just completely trolling, or really unintelligent.



That's because you can't prove me wrong and I proved YOU wrong. YOU KNOW THAT IS THE GOD'S TRUTH!!

Other servers or food runners can ask to see the TICKET and then compare the food to the plates for any errors you don't have to TOUCH to notice the problems.

If it's the original server that took the order, they have HOPEFULLY written it down, so they ALWAYS HAVE THEIR WRITTEN ORDER to compare the obvious errors they don't have to touch to notice the mistakes to.

MOST of the food issues are YOUR SERVER'S FAULT OR ANOTHER SERVER'S FAULT. If your server is the last person, they can find a problem that is obvious like a wrong side dish. If another server is the last person to see the plate, that person has a TICKET, so unless that's wrong, that person causes the issue. Both people cause the condiments issue in that, the original server could have brought out the condiments ahead of time or the other server can check the ticket(assuming the ticket is correct).

I see why you gave up, you have ZERO PROOF!! I KNOW WHAT I AM TALKING ABOUT, I LIVE THROUGH THESE ISSUES! You just want to blame someone else for your laziness and being uncaring about customer's food being obviously correct or not.

[Sam I Am]

That's because you can't prove me wrong and I proved YOU wrong. YOU KNOW THAT IS THE GOD'S TRUTH!!

Other servers or food runners can ask to see the TICKET and then compare the food to the plates for any errors you don't have to TOUCH to notice the problems.

If it's the original server that took the order, they have HOPEFULLY written it down, so they ALWAYS HAVE THEIR WRITTEN ORDER to compare the obvious errors they don't have to touch to notice the mistakes to.

MOST of the food issues are YOUR SERVER'S FAULT OR ANOTHER SERVER'S FAULT. If your server is the last person, they can find a problem that is obvious like a wrong side dish. If another server is the last person to see the plate, that person has a TICKET, so unless that's wrong, that person causes the issue. Both people cause the condiments issue in that, the original server could have brought out the condiments ahead of time or the other server can check the ticket(assuming the ticket is correct).

I see why you gave up, you have ZERO PROOF!! I KNOW WHAT I AM TALKING ABOUT, I LIVE THROUGH THESE ISSUES! You just want to blame someone else for your laziness and being uncaring about customer's food being obviously correct or not.

I suspect you are under 40 and will be dead before 50 from extreme stress of stupid ****.

Goodbye.

[jen51587]

That's because you can't prove me wrong and I proved YOU wrong. YOU KNOW THAT IS THE GOD'S TRUTH!!

Other servers or food runners can ask to see the TICKET and then compare the food to the plates for any errors you don't have to TOUCH to notice the problems.

If it's the original server that took the order, they have HOPEFULLY written it down, so they ALWAYS HAVE THEIR WRITTEN ORDER to compare the obvious errors they don't have to touch to notice the mistakes to.

MOST of the food issues are YOUR SERVER'S FAULT OR ANOTHER SERVER'S FAULT. If your server is the last person, they can find a problem that is obvious like a wrong side dish. If another server is the last person to see the plate, that person has a TICKET, so unless that's wrong, that person causes the issue. Both people cause the condiments issue in that, the original server could have brought out the condiments ahead of time or the other server can check the ticket(assuming the ticket is correct).

I see why you gave up, you have ZERO PROOF!! I KNOW WHAT I AM TALKING ABOUT, I LIVE THROUGH THESE ISSUES! You just want to blame someone else for your laziness and being uncaring about customer's food being obviously correct or not.
Springs, you are pathetic and need to get a flipping life already. Seriously. This has gone on long enough. And you will never find enough people who buy your BS to join you on boycotting tipping waitstaff. If you have such HORRIBLE experiences, stay home. Learn how to cook rather than spending time being a lazy B**** and sitting on the internet complaining about how you don't get proper service. Or better yet, become a waitress yourself. Since, you know, you're the ONLY PERSON who knows how to PROPERLY wait tables.

And I'm spent. Goodnight all.

[Springs1]

And you will never find enough people who buy your BS to join you on boycotting tipping waitstaff.


That's because most of them are like you LAZY, SELFISH, and UNCARING!!

[jen51587]

That's because most of them are like you LAZY, SELFISH, and UNCARING!!
Um, it's not my job to care about you. And I'm not a waitress. Never have been, actually. Which is why I don't presume to tell waitstaff how to do their jobs. I could never be a waitress. The first customer that I would come in contact with that acted like you would find a drink or plate of food in his/her lap. I'd be fired my first day. I don't have the personality to tolerate that kind of treatment from people, even if they are few and far between. That's the difference between us. I know my limitations. You still insist that you know everything.

[SaltwaterServr]

Again -- you apply the present model to a situation that requires a different model. That's the class middle management tact -- "this is how we do it because this is how we do it" - the idea that some other model is clearly impossible and needs to be discarded without any real though is what keeps you from moving up.

There's ownership, and their's me. No one separates us which is why the middle management comments are off.

Riddle me this, how much are you willing to pay your server staff? Give me an hourly rate, plus costs of benefits if any, and I'll run numbers on how much it'll eat into the bottomline where I manage It's not a middle managment tact, it's real world economics based on experience.

They make over $20 an hour based on tips. Well over $30 for a few of them.

You want to increase the majority of the entire restaurants staff hourly income by a factor of 10x or more? :lmao:

Please, open up your own place and tell me how that works out for you since you know more about the business, obviously having never spent an hour in RHIM management.

Seriously, google Springs1 ranch restaurant service. You can find her all over the place. She was most recently (I believe) on Babycenter message boards, complaining about not getting her ranch and horrible waiters. We did some google-research and found her all over the internet for the last 5 or so years. (If I recall correctly, that is.)

Links:
http://www.blogger.com/profile/16330862403978274454
http://shine.yahoo.com/blog/5DCUJZ66SKPVC2MTCA67WBWHLM
http://able2know.org/topic/64146-1

Springs comments here:
http://gimmethisandthat.com/food/articles-food/hi-can-i-take-your-order/
http://www.wisegeek.com/what-does-a-waitress-do.htm
http://www.undercoverwaitress.com/2011/07/restaurant-customer-is-spawn-of-satan.html#axzz1bqIpYQdZ

There are more, but I think you get the picture.

Wow. Thanks for that Jen.

Springs1, are you now, or have you ever been, under the direct observation of a mental health physician at the direction of either a family member or court-order? If not, you should be.

[AbeBeta]

There's ownership, and their's me. No one separates us which is why the middle management comments are off.

Riddle me this, how much are you willing to pay your server staff? Give me an hourly rate, plus costs of benefits if any, and I'll run numbers on how much it'll eat into the bottomline where I manage It's not a middle managment tact, it's real world economics based on experience.

They make over $20 an hour based on tips. Well over $30 for a few of them.

You want to increase the majority of the entire restaurants staff hourly income by a factor of 10x or more? :lmao:

Please, open up your own place and tell me how that works out for you since you know more about the business, obviously having never spent an hour in RHIM management.


Wow, you think it is all about the hourly wage don't you? You pay 20 an hour -- provide legitimate benefits, sick time, vacation, and stability -- see where that gets you in terms of cost savings in terms of turnover, discipline, and a general reduction in problems. Now that you have people who are working for you at an hourly wage, you can also likely eliminate some of the staff you need for other work -- a well paid and benefited employee will have no problem spending 30 minutes at the end of the night cleaning and on other tasks that don't relate to tips.

Again -- different model.

Eliminate tips entirely from the cost of the meal. The customer walks out the door paying as much as they would have otherwise.

[Springs1]

Um, it's not my job to care about you. And I'm not a waitress.

I NEVER said it was since you aren't a waitress. If you were a waitress, your job would be if you wanted and definitely if you expected my money at the end.

Which is why I don't presume to tell waitstaff how to do their jobs.

I bet you don't go out to eat often OR you don't have many problems when you go out, so WHY would you?

The first customer that I would come in contact with that acted like you would find a drink or plate of food in his/her lap. I'd be fired my first day.

You'd go to JAIL on your first day for ASSAULT.


I don't have the personality to tolerate that kind of treatment from people, even if they are few and far between.

What treatment? How do you think I treat servers? I am actually NICER that most are honestly. A LOT of them will not apologize even if they remember at the table without me reminding them even and I am VERY NICE when I place my order.

You still insist that you know everything.

NO, I know more than you do though and you know that is the GOD'S TRUTH!! I have common sense, do you? Obviously you don't that you don't see what things I am saying. If I can see a side of fries on a plate, but I ordered beans, WELL DUH, WHY would you serve that? Seriously, some servers are stupid. Now, if it's a real mistake where they did take the effort to verify the order, fine, it should accompany a "sorry" at the very least, but 9 times out of 10, the servers do NOT read their written order or the tickets(assuming the order was put in correctly of course if it's another server).

I don't know everything, I just know more than what you think a customer would know. I have common sense.

[Springs1]

Springs1, are you now, or have you ever been, under the direct observation of a mental health physician at the direction of either a family member or court-order? If not, you should be.

You just don't want to admit that I told the truth and you are a liar. WHY is that, huh? I proved you the hell wrong!!

What does that have to do with mental health that I know MORE than you do and I have never served, huh? It proves a lot that you servers want to blame others when you want to be lazy, uncaring, and irresponsible for your tip and actions.

[jen51587]

Springs1, are you now, or have you ever been, under the direct observation of a mental health physician at the direction of either a family member or court-order? If not, you should be.
--
LMAO

[AbeBeta]

Seriously, google Springs1 ranch restaurant service. You can find her all over the place. She was most recently (I believe) on Babycenter message boards, complaining about not getting her ranch and horrible waiters. We did some google-research and found her all over the internet for the last 5 or so years. (If I recall correctly, that is.)

Links:
http://www.blogger.com/profile/16330862403978274454
http://shine.yahoo.com/blog/5DCUJZ66SKPVC2MTCA67WBWHLM
http://able2know.org/topic/64146-1

Springs comments here:
http://gimmethisandthat.com/food/articles-food/hi-can-i-take-your-order/
http://www.wisegeek.com/what-does-a-waitress-do.htm
http://www.undercoverwaitress.com/2011/07/restaurant-customer-is-spawn-of-satan.html#axzz1bqIpYQdZ

There are more, but I think you get the picture.

Wow. This fascinates me even more. I can't see how anyone see this sort of crazy as anything but super hot!

[UVAwahoos]

True.

Springs1...can u upload a picture of yourself? Nothing is sexier than imagining you in a catfight with some hormonal chick from a baby forum. You're rocking my world here.

[rkell87]

True.

Springs1...can u upload a picture of yourself? Nothing is sexier than imagining you in a catfight with some hormonal chick from a baby forum. You're rocking my world here.
she would never do that because I guarantee you that if she did she would never ever get to eat out again, her picture would be circulated around to every restaurant in the state and major chains in the country and she would be refused service from all of them.

I would love to see her fall flat on her face trying to wait tables for even one day.

[UVAwahoos]

she would never do that because I guarantee you that if she did she would never ever get to eat out again, her picture would be circulated around to every restaurant in the state and major chains in the country and she would be refused service from all of them.

I would love to see her fall flat on her face trying to wait tables for even one day.

If she's been doing this in restaurants and across boards since 2005 though, there HAS to be a picture of her circulating. Wouldn't some shunned waiter/waitress have done the deed to warn colleagues? It has to be hard to be this loud and remain anonymous in the internet era.

[kTXe]

This thread is so epic. Seriously, I want to print it out and wallpaper my entire house with it.

[Rackat]

http://taholtorf.files.wordpress.com/2010/06/train-wrecks-omg-cat-demotivational-poster-1275680086.jpg (http://taholtorf.files.wordpress.com/2010/06/train-wrecks-omg-cat-demotivational-poster-1275680086.jpg)

[UVAwahoos]

This thread is so epic. Seriously, I want to print it out and wallpaper my entire house with it.

I hope you're not being sarcastic. This is the first thread I visit each morning. I could give a damn if the entire starting lineup went out with pulled hammies while I was asleep. First thing's first...

[rkell87]

If she's been doing this in restaurants and across boards since 2005 though, there HAS to be a picture of her circulating. Wouldn't some shunned waiter/waitress have done the deed to warn colleagues? It has to be hard to be this loud and remain anonymous in the internet era.
that's the thing about posting anonymously on the internet, she would never say crap to her server she just goes on the internet later and *****es about things she doesn't know

[WoodysGirl]

http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg (http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg)

Can you CLEARLY SEE if *YOU* were the server they have rice and beans, not a baked potato or fries for example?



If she's been doing this in restaurants and across boards since 2005 though, there HAS to be a picture of her circulating. Wouldn't some shunned waiter/waitress have done the deed to warn colleagues? It has to be hard to be this loud and remain anonymous in the internet era.I think she did post of herself. Why would she post a pic of someone else.

[SaltwaterServr]

Wow, you think it is all about the hourly wage don't you? You pay 20 an hour -- provide legitimate benefits, sick time, vacation, and stability -- see where that gets you in terms of cost savings in terms of turnover, discipline, and a general reduction in problems. Now that you have people who are working for you at an hourly wage, you can also likely eliminate some of the staff you need for other work -- a well paid and benefited employee will have no problem spending 30 minutes at the end of the night cleaning and on other tasks that don't relate to tips.

Again -- different model.

Eliminate tips entirely from the cost of the meal. The customer walks out the door paying as much as they would have otherwise.

Why are you assuming that there's a huge turnover? What other major cost problems are you creating to validate your position? Discipline?

Are you throwing crap against the wall and expecting some of this to stick because anyone in the business is looking at you right now and shaking their head. You don't know where the hidden costs are, and you don't know how the labor is partitioned to subsidize the operations of the restaurant.

They already are spending an hour to two hours after their last table doing things not related to tips. I pointed that out in either my first or second post in this thread. Go back and read it again and see where I'm saving you, the customer, dollar after dollar by using $2.13 instead of $20 a hour labor.

We're subsidizing your meal cost with $2.13 an hour labor. Staff comes in an hour to 90 minutes before opening and work at $2.13. They stay an hour after their last table to clean their section, do side work, and to get ready for the next day.

Every week day, excluding Saturdays, I run with five waiters to open the restaurant and we're not that big of a place. It takes all five to open. On Saturday we run with 3 because their is a little more down time but we run with 6 or 7 on Sunday mornings.

It averages out to five waiterstaff, every single day, spending an hour on the clock at $2.13. My total wage burden for that hour is currently $75 a week. Paying a "living wage" and REDUCING my staff's income by 30% would put them at the $14 to $15 an hour mark. They open the bar, do all the set up, and no other person is on the clock in the FOH until ten till 11 when my busser and bar staff come in.

That hour is now costing me $525 a week. Bussers make more per hour now, but are also subsidized by the waiter's tips. Same with the bar.

Your idea has cost me $23,000 a year, for that one single hour a day. Double it for the hour after their last table has left.

$46,000 for opening and closing duties. Two hours a day, and that's just the highest crystal on the tip of the iceberg. Where's the non-issue of "discipline" and the fictitious monstrous turnover rate costing me $46,000 per year? Hmmm?

How about for larger floor plan chain restaurant? How about opening with 8-10 waiters per day per week? You can't take the minimum wage route with bussers because they're making more than that, easily, per hour with the tips they're getting from the waitstaff.

No matter how you slice it, changing the tip system in America drastically changes the dining experience and ultimate cost to the owners and investors. It only hurts the business's bottomline.

[SaltwaterServr]

You just don't want to admit that I told the truth and you are a liar. WHY is that, huh? I proved you the hell wrong!!

What does that have to do with mental health that I know MORE than you do and I have never served, huh? It proves a lot that you servers want to blame others when you want to be lazy, uncaring, and irresponsible for your tip and actions.

You're wrong, an idiot, and potentially a danger to others around you. You call me a liar? :laugh2: :lmao2:

You've already been shown to be a psychotic with an obsessive-compulsive problem. No one respects your opinion because you're abjectly wrong in everything you've said and quite possibly lying about it as well.

Go back on your meds.

I think she did post of herself. Why would she post a pic of someone else.

Psychos, they look just like normal people. They might be living right next door.

[ScipioCowboy]

Springs1, you may be insane, but I dig your zeal. Everyone should have a passion!

[Springs1]

I think she did post of herself. Why would she post a pic of someone else.

Because it's free on the internet to post from other pictures. Are you crazy that you really think I would put my picture on the internet? ARE YOU NUTS? I DO NOT EVEN HAVE FACEBOOK OR my space(there are people that have pretended to be me on my space but I truly didn't write that stuff. They copied and pasted some of my work into there, but I didn't do it).

This was a picture of someone's blog. I have NO CLUE of WHO the HELL it is.

[Sam I Am]

Because it's free on the internet to post from other pictures. Are you crazy that you really think I would put my picture on the internet? ARE YOU NUTS? I DO NOT EVEN HAVE FACEBOOK OR *******(there are people that have pretended to be me on *******, but I truly didn't write that stuff. They copied and pasted some of my work into there, but I didn't do it).

This was a picture of someone's blog. I have NO CLUE of WHO the HELL it is.

I bet even when you are are just about to fall a sleep, it's like riding the roller coaster from hell. :laugh2:

[Springs1]

You're wrong,

HOW, I PROVED YOU WRONG. If you are another server or food runner, you ask to see the original ticket that OBVIOUSLY the cooks have, DUHHHH, are you stupid? YOU HAVE ZERO COMMON SENSE TO SPEAK OF!!


an idiot

YOU ARE that you don't know that you can read a ticket(assuming the ticket is correct of course).

and potentially a danger to others around you.

HOW, I never have hurt ANYONE physically.

You call me a liar?


You are, because you can see the original ticket if you choose to, IDIOT!!

You've already been shown to be a psychotic with an obsessive-compulsive problem.

I may have OCD, but I am NOT psychotic just because I have a huge interest in something. I think EVERYONE has something they are OCD about. Some people with food, they are overweight, some people with a show they watch, some people with blogging, some people with video games, HORDING(lots of hording shows you see on tv), etc.


No one respects your opinion

HOW is it an OPINION if something is FACT, HUH? YOU CAN READ THE ORIGINAL TICKET LAZY ***, UNCARING IDIOT!!!

because you're abjectly wrong in everything you've said and quite possibly lying about it as well.

HOW, when I showed PHYSICAL PROOF, *** IS YOURS, HUH?

How is it lying to say you can read an original ticket, huh?

Go back on your meds.

Never was on any and don't need any. YOU need some to have some COMMON SENSE PILLS, because you have NONE!!

[WoodysGirl]

Because it's free on the internet to post from other pictures. Are you crazy that you really think I would put my picture on the internet? ARE YOU NUTS? I DO NOT EVEN HAVE FACEBOOK OR my space(there are people that have pretended to be me on my space but I truly didn't write that stuff. They copied and pasted some of my work into there, but I didn't do it).

This was a picture of someone's blog. I have NO CLUE of WHO the HELL it is.http://i5.photobucket.com/albums/y164/nbr1diva/iam_not_crazy_by_jump_button.jpg

[AbeBeta]

Why are you assuming that there's a huge turnover? What other major cost problems are you creating to validate your position? Discipline?

Are you throwing crap against the wall and expecting some of this to stick because anyone in the business is looking at you right now and shaking their head. You don't know where the hidden costs are, and you don't know how the labor is partitioned to subsidize the operations of the restaurant.

They already are spending an hour to two hours after their last table doing things not related to tips. I pointed that out in either my first or second post in this thread. Go back and read it again and see where I'm saving you, the customer, dollar after dollar by using $2.13 instead of $20 a hour labor.

We're subsidizing your meal cost with $2.13 an hour labor. Staff comes in an hour to 90 minutes before opening and work at $2.13. They stay an hour after their last table to clean their section, do side work, and to get ready for the next day.

Every week day, excluding Saturdays, I run with five waiters to open the restaurant and we're not that big of a place. It takes all five to open. On Saturday we run with 3 because their is a little more down time but we run with 6 or 7 on Sunday mornings.

It averages out to five waiterstaff, every single day, spending an hour on the clock at $2.13. My total wage burden for that hour is currently $75 a week. Paying a "living wage" and REDUCING my staff's income by 30% would put them at the $14 to $15 an hour mark. They open the bar, do all the set up, and no other person is on the clock in the FOH until ten till 11 when my busser and bar staff come in.

That hour is now costing me $525 a week. Bussers make more per hour now, but are also subsidized by the waiter's tips. Same with the bar.

Your idea has cost me $23,000 a year, for that one single hour a day. Double it for the hour after their last table has left.

$46,000 for opening and closing duties. Two hours a day, and that's just the highest crystal on the tip of the iceberg. Where's the non-issue of "discipline" and the fictitious monstrous turnover rate costing me $46,000 per year? Hmmm?

How about for larger floor plan chain restaurant? How about opening with 8-10 waiters per day per week? You can't take the minimum wage route with bussers because they're making more than that, easily, per hour with the tips they're getting from the waitstaff.

No matter how you slice it, changing the tip system in America drastically changes the dining experience and ultimate cost to the owners and investors. It only hurts the business's bottomline.

Wow. How many times can I say different model? Do you understand what that means. You keep taking these numbers and putting them in a business model designed for something else. It is like you are intentionally trying to either be thick or just too simple to get that there are OTHER ways of doing business. You can't just plug one change into your spreadsheet and act as if that makes the changes impossible.

So very middle management. Zero creativity.

[Hoofbite]

Am I the only person who finds this really creepy?

At the same time I am so intrigued hahaha. I never thought there would be people like this out there. Wow.

I think it's the same person.

[Hoofbite]

Why are you assuming that there's a huge turnover? What other major cost problems are you creating to validate your position? Discipline?

Are you throwing crap against the wall and expecting some of this to stick because anyone in the business is looking at you right now and shaking their head. You don't know where the hidden costs are, and you don't know how the labor is partitioned to subsidize the operations of the restaurant.

They already are spending an hour to two hours after their last table doing things not related to tips. I pointed that out in either my first or second post in this thread. Go back and read it again and see where I'm saving you, the customer, dollar after dollar by using $2.13 instead of $20 a hour labor.

We're subsidizing your meal cost with $2.13 an hour labor. Staff comes in an hour to 90 minutes before opening and work at $2.13. They stay an hour after their last table to clean their section, do side work, and to get ready for the next day.

Every week day, excluding Saturdays, I run with five waiters to open the restaurant and we're not that big of a place. It takes all five to open. On Saturday we run with 3 because their is a little more down time but we run with 6 or 7 on Sunday mornings.

It averages out to five waiterstaff, every single day, spending an hour on the clock at $2.13. My total wage burden for that hour is currently $75 a week. Paying a "living wage" and REDUCING my staff's income by 30% would put them at the $14 to $15 an hour mark. They open the bar, do all the set up, and no other person is on the clock in the FOH until ten till 11 when my busser and bar staff come in.

That hour is now costing me $525 a week. Bussers make more per hour now, but are also subsidized by the waiter's tips. Same with the bar.

Your idea has cost me $23,000 a year, for that one single hour a day. Double it for the hour after their last table has left.

$46,000 for opening and closing duties. Two hours a day, and that's just the highest crystal on the tip of the iceberg. Where's the non-issue of "discipline" and the fictitious monstrous turnover rate costing me $46,000 per year? Hmmm?

How about for larger floor plan chain restaurant? How about opening with 8-10 waiters per day per week? You can't take the minimum wage route with bussers because they're making more than that, easily, per hour with the tips they're getting from the waitstaff.

No matter how you slice it, changing the tip system in America drastically changes the dining experience and ultimate cost to the owners and investors. It only hurts the business's bottomline.

How big is your place?

You spend 10 man hours a day opening and closing the place?

[AbeBeta]

Because it's free on the internet to post from other pictures. Are you crazy that you really think I would put my picture on the internet? ARE YOU NUTS? I DO NOT EVEN HAVE FACEBOOK OR my space(there are people that have pretended to be me on my space but I truly didn't write that stuff. They copied and pasted some of my work into there, but I didn't do it).

This was a picture of someone's blog. I have NO CLUE of WHO the HELL it is.

I love that you are so crazy that people pretend to be you.

[SaltwaterServr]

Wow. How many times can I say different model? Do you understand what that means. You keep taking these numbers and putting them in a business model designed for something else. It is like you are intentionally trying to either be thick or just too simple to get that there are OTHER ways of doing business. You can't just plug one change into your spreadsheet and act as if that makes the changes impossible.

So very middle management. Zero creativity.

By all means Mr. Creativity, spell it out while preserving the level of service patrons enjoy now. I'm all freaking ears. You want to go the Luby's route? You want to go zero service route? Please, let us in on your ground breaking thought process here. How are you going to improve the system and maintain the level of income I have for my employees.

All I see you doing to this point is wasting bandwidth with your living wage idea that you say will fix problems that don't even exist! :lmao:

I'll continue to use a proven model that uses the absolute cheapest per hour labor allowed by law to maintain a healthy bottom line in a down economy while providing great overall wages to my employees. I'll continue to be creative in my marketing and advertising to maintain market share and a robust PPA in a down economy while other restaurants pull up their rugs and close shop within our sphere of immediate influence. Oh, you don't even know what a PPA is, do you? How about FIFO? Common terminology in the restaurant business and two very key points of interest when analyzing your costs and income.

Face it, you just don't know what you're trying to do in a business you know less than nothing about.

[ScipioCowboy]

http://i5.photobucket.com/albums/y164/nbr1diva/iam_not_crazy_by_jump_button.jpg (http://i5.photobucket.com/albums/y164/nbr1diva/iam_not_crazy_by_jump_button.jpg)

Her husband/boyfriend is one courageous man.

[ScipioCowboy]

By all means Mr. Creativity, spell it out while preserving the level of service patrons enjoy now. I'm all freaking ears. You want to go the Luby's route? You want to go zero service route? Please, let us in on your ground breaking thought process here. How are you going to improve the system and maintain the level of income I have for my employees.

All I see you doing to this point is wasting bandwidth with your living wage idea that you say will fix problems that don't even exist! :lmao:

I'll continue to use a proven model that uses the absolute cheapest per hour labor allowed by law to maintain a healthy bottom line in a down economy while providing great overall wages to my employees. I'll continue to be creative in my marketing and advertising to maintain market share and a robust PPA in a down economy while other restaurants pull up their rugs and close shop within our sphere of immediate influence. Oh, you don't even know what a PPA is, do you? How about FIFO? Common terminology in the restaurant business and two very key points of interest when analyzing your costs and income.

Face it, you just don't know what you're trying to do in a business you know less than nothing about.

You speak as a man with great experience, hence your thorough domination of this thread. ;)

[Hoofbite]

HOW, I PROVED YOU WRONG. If you are another server or food runner, you ask to see the original ticket that OBVIOUSLY the cooks have, DUHHHH, are you stupid? YOU HAVE ZERO COMMON SENSE TO SPEAK OF!!

YOU ARE that you don't know that you can read a ticket(assuming the ticket is correct of course).

HOW, I never have hurt ANYONE physically.

You are, because you can see the original ticket if you choose to, IDIOT!!

I may have OCD, but I am NOT psychotic just because I have a huge interest in something. I think EVERYONE has something they are OCD about. Some people with food, they are overweight, some people with a show they watch, some people with blogging, some people with video games, HORDING(lots of hording shows you see on tv), etc.

HOW is it an OPINION if something is FACT, HUH? YOU CAN READ THE ORIGINAL TICKET LAZY ***, UNCARING IDIOT!!!

HOW, when I showed PHYSICAL PROOF, *** IS YOURS, HUH?

How is it lying to say you can read an original ticket, huh?

Never was on any and don't need any. YOU need some to have some COMMON SENSE PILLS, because you have NONE!!

How are you so worked up for getting a different side-order delivered to your table?

You don't have to eat it, much less pay for it, and you get your requested side in a matter of minutes.

And maybe. Just maybe, the mix-up wasn't because someone couldn't read but rather because business have this elaborate scheme to make money where they entertain more than one customer at a time resulting in more than one order at a time.

Seriously. It's a mix-up. Extend your life expectancy a little and just let it go.

You know what I do if I get the wrong side?

If I like the side, I eat it. If I don't, I ask for my requested side. No rise in blood pressure, no uncomfortable rise in temperature and no change in emotion. I eat it or I have my desired side brought it. It's actually pretty simple because I didn't/haven't/won't go to a restaurant because they have the best coleslaw or mashed potatoes. Similarly, I don't order the meal based on it's selection of condiments and garnish. Nah, I had bigger ideas in mind when ordering like the main dish.

Maybe that's just me. I wouldn't go to the circus to watch the clowns fiddle with balloons the whole time, I wouldn't go to a movie to watch only the previews and leave and I wouldn't go to a strip club looking only for friendly conversation.

Getting a random side-dish also works pretty well for me because most of the time I am enjoying myself and having such a good time with my company that I forget what I even ordered in the first place.

And that's on top of how indecisive I am when order to begin with. It all looks good to me. People get pissed I take a while but you can guarantee that you'll never see me get into a big shouting match with a waitress because by the time the food arrives I likely would have switched my order if given the chance, either because I forgot what I did order or because something caught my attention more recently.

You know how I know if I want to go out and have dinner with someone a 2nd time?

I look at how indecisive they are at ordering their meal. If they sit down, pick out a meal in 30 seconds and hand craft a set of instructions for it's preparation and give it to the waiter, we're not eating out in public again because I know damn well that when something comes back wrong there's gonna be hell to pay for whoever is responsible.

But, if they sit there and look at the menu and are forced to pick at the last second like I am most times, we'll have dinner again because a mistake in the order isn't going to ruin anyone's mood.

**** that. I got more important things to get pissed off about than to let some mis-subbed waffle-for-curly fries get me down.

It wouldn't shock me one bit to find out that you soak whatever is on your plate in one of the "House Sauces" they have sitting on the table, thereby nullifying any real food decision because it all tastes the same. At this point, you're only choosing based on texture and consistency. Might as well just stew some cardboard to the correct thickness and sop it in "House Sauce" as well.

[AbeBeta]

Face it, you just don't know what you're trying to do in a business you know less than nothing about.

Face it -- you refuse to acknowledge that the model you work under is not the only one possible. You claim a "proven model" and refuse to address that other models exist. You are exactly the sort of middle manager owners want. Congratulations on your ability to combine a lack of creativity with slavish obedience.

[ScipioCowboy]

Getting a random side-dish also works pretty well for me because most of the time I am enjoying myself and having such a good time with my company that I forget what I even ordered in the first place.



Same here.

Even if my service is lacking, I still tip well. I figure I'm just making up for all the jerks out there who stiff good servers on their tips.

[rkell87]

By all means Mr. Creativity, spell it out while preserving the level of service patrons enjoy now. I'm all freaking ears. You want to go the Luby's route? You want to go zero service route? Please, let us in on your ground breaking thought process here. How are you going to improve the system and maintain the level of income I have for my employees.

All I see you doing to this point is wasting bandwidth with your living wage idea that you say will fix problems that don't even exist! :lmao:

I'll continue to use a proven model that uses the absolute cheapest per hour labor allowed by law to maintain a healthy bottom line in a down economy while providing great overall wages to my employees. I'll continue to be creative in my marketing and advertising to maintain market share and a robust PPA in a down economy while other restaurants pull up their rugs and close shop within our sphere of immediate influence. Oh, you don't even know what a PPA is, do you? How about FIFO? Common terminology in the restaurant business and two very key points of interest when analyzing your costs and income.

Face it, you just don't know what you're trying to do in a business you know less than nothing about.
per person average and first in first out for those paying attention lol:D

btw thanks salty for taking this on as I wouldn't have the patience to try and spell it out

[rkell87]

for ****ty service

WHEN ********YOU*********** BROUGHT IT

are you BLIND, ILLITERATE, AND/OR STUPID

are you BLIND and ILLITERATE

are you stupid?

****BEFORE*****

You just want to blame someone else for your laziness

most of them are like you LAZY, SELFISH, and UNCARING!!

I told the truth and you are a liar. WHY is that, huh? I proved you the hell wrong!!

are you stupid? YOU HAVE ZERO COMMON SENSE TO SPEAK OF!!

you can see the original ticket if you choose to, IDIOT!!

YOU CAN READ THE ORIGINAL TICKET LAZY ***, UNCARING IDIOT!!!

*** IS YOURS, HUH?




she trolls forums for threads about tipping and rude drivers, but mostly it is service. She has her own entry on the Don't Poke the Crazy blog. Enjoy!

http://dontpokethecrazy.blogspot.com...ed-you111.html (http://dontpokethecrazy.blogspot.com/2010/10/oh-springs131how-weve-missed-you111.html)Seriously, google Springs1 ranch restaurant service. You can find her all over the place. She was most recently (I believe) on Babycenter message boards, complaining about not getting her ranch and horrible waiters. We did some google-research and found her all over the internet for the last 5 or so years. (If I recall correctly, that is.)

Links:
http://www.blogger.com/profile/16330862403978274454
http://shine.yahoo.com/blog/5DCUJZ66SKPVC2MTCA67WBWHLM
http://able2know.org/topic/64146-1

Springs comments here:
http://gimmethisandthat.com/food/art...ke-your-order/ (http://gimmethisandthat.com/food/articles-food/hi-can-i-take-your-order/)
http://www.wisegeek.com/what-does-a-waitress-do.htm
http://www.undercoverwaitress.com/20...#axzz1bqIpYQdZ (http://www.undercoverwaitress.com/2011/07/restaurant-customer-is-spawn-of-satan.html#axzz1bqIpYQdZ)

There are more, but I think you get the picture.
mods can we ban this person now? She has done nothing but attack other posters calling them names and violating the language filter repeatedly and is a known troll.

[SaltwaterServr]

Face it -- you refuse to acknowledge that the model you work under is not the only one possible. You claim a "proven model" and refuse to address that other models exist. You are exactly the sort of middle manager owners want. Congratulations on your ability to combine a lack of creativity with slavish obedience.

I'm waiting for your creativity to wow me. Again, what's your plan to maintain my staff's income, my market share, my PPA, my profit margin, and my notoriety of having great service and consistent quality? Hmmm? I'm listening. That's right, you don't have a clue. Just quit now and admit you don't know what you're talking about.

I acknowledged that other models exist in the post you just quoted! Again, how are you going to apply that to the business I run? Just going to throw out a few insults instead and denigrate me as being a slave to the investment group that owns the restaurant? That's all you've got there little man? :lmao:

Please, again, enlighten us with how you're going to change the business I run and preserve it's integrity. Put up or shut up.

[SaltwaterServr]

How big is your place?

You spend 10 man hours a day opening and closing the place?

I'm sorry bud, I had a full response to this all done with just about every item I can remember off of the opening and closing punch list lined up, and hit the back button on my mouse. Since I was editing the post, it didn't allow me to "forward" again and then post it.

Long story very, very short, we seat 116 in the main dining, another 44 in the banquet room, and 66 on the patio in our base configurartion. Fire code allows us 300 max occupancy. We have three sizes of table extensions that allow me to make a pair of 4-tops into up to 12 person tables.

It actually takes us longer than 10 hours to open and close per day. I just need the staff there an hour early to get started. Some "running duties" are started once we're open but they're put off until last for time/quality of product reasons. No reason to fill the ice bins, start the coffees, and put bread in the ovens at 10 am when the first customer can't make it in the door until 11. Also, as things wind down, we can start putting some stuff aside and get ready to close within the last hour of business.

[jen51587]

It wouldn't shock me one bit to find out that you soak whatever is on your plate in one of the "House Sauces" they have sitting on the table, thereby nullifying any real food decision because it all tastes the same. At this point, you're only choosing based on texture and consistency. Might as well just stew some cardboard to the correct thickness and sop it in "House Sauce" as well.
--
She doesn't douse the food in "House Sauces"...She douses the food in ranch dressing, per the links I provided. :lmao:

[ScipioCowboy]

mods can we ban this person now? She has done nothing but attack other posters calling them names and violating the language filter repeatedly and is a known troll.

What? Are you CRAZY?

How can you NOT want to READ WHAT SHE HAS TO SAY?! HOW COULD ANYONE BE SO STUPID!

These are IMPORTANT matters. LIFE OR DEATH!!!!

If my server doesn't get MY ORDER EXACTLY CORRECT and BRING IT TO ME IN A MANNER consistent with my RIDICULOUSLY HIGH, UNACHIEVABLE IDEAL of what constitutes GOOD SERVICE, he or she will ALMOST CERTAINLY trigger a CATACLYSMIC, CHAIN REACTION event at the QUANTUM LEVEL that will DESTROY the ENTIRE UNIVERSE AS WE KNOW IT!!!!! How can you NOT see THAT? MORON!!!!!!!

:laugh2:

[rkell87]

What? Are you CRAZY?

How can you NOT want to READ WHAT SHE HAS TO SAY?! HOW COULD ANYONE BE SO STUPID!

These are IMPORTANT matters. LIFE OR DEATH!!!!

If my server doesn't get MY ORDER EXACTLY CORRECT and BRING IT TO ME IN A MANNER consistent with my RIDICULOUSLY HIGH, UNACHIEVABLE IDEAL of what constitutes GOOD SERVICE, he or she will ALMOST CERTAINLY trigger a CATACLYSMIC, CHAIN REACTION event at the QUANTUM LEVEL that will DESTROY the ENTIRE UNIVERSE AS WE KNOW IT!!!!! How can you NOT see THAT? MORON!!!!!!!

:laugh2:
:laugh2::bow:

[UVAwahoos]

mods can we ban this person now? She has done nothing but attack other posters calling them names and violating the language filter repeatedly and is a known troll.

I'd love to keep this going actually.

[VietCowboy]

she's a gadfly

[Springs1]

How are you so worked up for getting a different side-order delivered to your table?

Because most of the time it's not a mistake, it's that the server didn't either read the ticket or read their written order. How are you so not worked up over it if you knew for a FACT that you saw your server have on a tray the wrong item and then proceed to not compare their written order to the food BEFORE putting it in front of you? That shows how UNCARING they are, therefore, it pisses me off that they are so mean and uncaring. HOW can one human being do that to another and then expect good payment at the end? Seriously, if you aren't caring to me, why should I be caring to you that you only make $2.13/hr? Seriously, I will care about you when you care about me, it's that simple.

Also, no matter how nice you are, most servers don't say they are sorry. I don't get that, but they want your money, right???? I get worked up over how another human being is mean and uncaring, because the large majority of the time, it's lazy and uncaring servers, not real mistakes that they actually put forth effort into getting things correctly, but just missed something, then expect 18%-20%. YOU know what I am saying is the GOD'S TRUTH and you know it!!

You don't have to eat it, much less pay for it, and you get your requested side in a matter of minutes.

Doesn't matter, I want what *I* ORDERED. I am a VERY PICKY EATER. If I am in the mood for fries, you bring me onion rings, I wanted fries, not onion rings even though I like onion rings. Get what I am saying?

Minutes, that's minutes that you cannot replace no matter WHAT you do, even if you don't charge me for it, you cannot replace that now I can't eat with my husband or that I can't eat my fries with my burger for example.

It shouldn't have to be replaced in minutes, unless it is a REAL mistake that the server just truly missed it, but actually VERIFIED the order BEFORE taking it to your table.(assuming it's the original server, which if it isn't, as long as the original server put in the order correctly).

Seriously. It's a mix-up. Extend your life expectancy a little and just let it go.

There's a HUGE difference between a mix-up and someone that doesn't TRY their best to check over WHAT they are bringing out to the table. THAT is what I get pissed at the LACK OF EFFORT AND CARING.

If I like the side, I eat it. If I don't, I ask for my requested side.

What if it was extra, would you not mention it and still pay for something you didn't order?

Also, I don't eat the side without saying what I did order. WHY? A. I was in the mood for fries, I got onion rings B. The server will not know WHY they are getting a lesser tip if you don't tell them.

No rise in blood pressure, no uncomfortable rise in temperature and no change in emotion.


What if you saw your server as we did that had on a tray another table’s entrées and yours that when you saw your waiter NOT VERIFYING their pad of paper and giving you the completely wrong entrée(in this case side dish), would you not be pissed in *****SEEING****** the FACT that your server NEVER ONCE TRIED THEIR BEST?

I was very much so that this waiter was SO LAZY *** and UNCARING, he didn’t verify WHAT he was handing to our table. He handed my husband fried shrimp w/fries when he ordered crawfish au gratin w/baked potato. Turns out our waiter admitted he didn’t even grab the correct entrée from the kitchen, not just was too lazy to check in front of us, but most likely he was in the kitchen as well.

You don’t see HOW it pisses someone off that you see how LAZY AND UNCARING someone is about someone else, but then THEY WANT YOUR MONEY, HUH?

I eat it.


I don’t, because if I am in the mood for potato salad, I was brought mashed potatoes, I don’t want that. I want what I was in the mood for, PERIOD, plain and simple. If I would want to keep it(ONCE and ONLY once I did for the simple fact that they had soooo many mistakes in a particular dining experience, it would be have been too much time to wait to get a new one(this was a cup of gumbo that was the wrong one(seafood when I ordered duck and sausage gumbo)(may not have been the waiter’s fault for it being wrong, but it was for it taking longer than an entrée without letting us know anything. Anyway, I usually want what *I* want and that’s that. That’s why you are paying the money *YOU* work for, so WHY take something if you don’t want it. If you don’t care, that’s you, I DO, VERY MUCH SO!

Similarly, I don't order the meal based on it's selection of condiments and garnish. Nah, I had bigger ideas in mind when ordering like the main dish.

My main dish is covered usually in the condiments, so for me, it’s the condiments that make the main dish delicious, NOT the main dish by itself, that’s where we differ.

I go to a restaurant based on if their ranch is good or not or their tartar sauce or their bbq sauce, etc. Mayo and mustard pretty much taste the same for the most part, so I don’t go off of those.

Getting a random side-dish also works pretty well for me because most of the time I am enjoying myself and having such a good time with my company that I forget what I even ordered in the first place.

I am TOO HUNGRY from skipping breakfast and/or lunch so I can eat this huge meal, so I DO NOT EVER FEEL THAT WAY!! I want my food. That’s what I am thinking, that I am hungry. The faster(correctly of course) the better. I could NEVER forget what I ordered. I like food too much to do that.

And that's on top of how indecisive I am when order to begin with. It all looks good to me. People get pissed I take a while but you can guarantee that you'll never see me get into a big shouting match with a waitress because by the time the food arrives I likely would have switched my order if given the chance, either because I forgot what I did order or because something caught my attention more recently.

I am 100 BILLION PERCENT OPPOSITE OF YOU!! I will NEVER want something I am given if it’s not EXACTLY WHAT I ORDERED, NEVER, EVER,EVER, EVER, EVER, EVER, EVER , EVER!! I am A VERY PICKY EATER,VERY!!

I look at how indecisive they are at ordering their meal. If they sit down, pick out a meal in 30 seconds and hand craft a set of instructions for it's preparation and give it to the waiter, we're not eating out in public again because I know damn well that when something comes back wrong there's gonna be hell to pay for whoever is responsible.

So WHO are you to judge someone that wants what *THEY* want for *THEIR HARD EARNED MONEY*, HUH?

But, if they sit there and look at the menu and are forced to pick at the last second like I am most times, we'll have dinner again because a mistake in the order isn't going to ruin anyone's mood.

It ruins MANY people’s moods, because you can never no matter what they comp or do, can replace someone’s TIME. Also, I cannot be happy knowing if let’s say I have 4 VERY OBVIOUS mistakes on my plate that I didn't have to touch the food to notice the mistakes when MY SERVER took my order to my table that it shows they didn’t COMPARE their written order to the food that they didn’t care, but then they want US to CARE at the end, right? It ruins my outing completely, because 90% of the time, it’s lazy servers that don’t give a care, not ones that actually just missed something. The ones that do even, most don’t apologize no matter HOW NICE you are to them, even if they remember right when they are at the table even without you having to remind them even. I have even apologized for my heavily modified orders BEFORE or WHEN I am ordering even to be nice, but STILL if they mess up, most don’t apologize even when they remember without me reminding them most of the times.

It ruins my mood more when there’s no “Sorry” to speak of when they have messed up. I need to hear that to give them a better tip, because to me, if they aren’t as nice why should we be back in the tip? What goes around, comes around. It’s common courtesy if you have messed up something to say you are sorry just as I say “Thank you” when they bring things to me and ask NICELY for things, we expect the same respect back.

I got more important things to get pissed off about than to let some mis-subbed waffle-for-curly fries get me down.

That’s because you aren’t a picky eater, you are like MIKEY THAT EATS ANYTHING, I am 100 BILLION PERCENT OPPOSITE OF MIKEY. I hate ketchup and pickles, the number one things that are HUGE in popularity even. That’s just some stuff that I am very picky about. I won’t eat just anything and if I am not in the mood for let’s say mashed potatoes, I want my potato salad. Why is that so wrong to want what *YOU* want for *YOUR* money, huh?

[peplaw06]

Because most of the time it's not a mistake, it's that the server didn't either read the ticket or read their written order. How are you so not worked up over it if you knew for a FACT that you saw your server have on a tray the wrong item and then proceed to not compare their written order to the food BEFORE putting it in front of you? That shows how UNCARING they are, therefore, it pisses me off that they are so mean and uncaring. HOW can one human being do that to another and then expect good payment at the end? Seriously, if you aren't caring to me, why should I be caring to you that you only make $2.13/hr? Seriously, I will care about you when you care about me, it's that simple.

Also, no matter how nice you are, most servers don't say they are sorry. I don't get that, but they want your money, right???? I get worked up over how another human being is mean and uncaring, because the large majority of the time, it's lazy and uncaring servers, not real mistakes that they actually put forth effort into getting things correctly, but just missed something, then expect 18%-20%. YOU know what I am saying is the GOD'S TRUTH and you know it!!



Doesn't matter, I want what *I* ORDERED. I am a VERY PICKY EATER. If I am in the mood for fries, you bring me onion rings, I wanted fries, not onion rings even though I like onion rings. Get what I am saying?

Minutes, that's minutes that you cannot replace no matter WHAT you do, even if you don't charge me for it, you cannot replace that now I can't eat with my husband or that I can't eat my fries with my burger for example.

It shouldn't have to be replaced in minutes, unless it is a REAL mistake that the server just truly missed it, but actually VERIFIED the order BEFORE taking it to your table.(assuming it's the original server, which if it isn't, as long as the original server put in the order correctly).



There's a HUGE difference between a mix-up and someone that doesn't TRY their best to check over WHAT they are bringing out to the table. THAT is what I get pissed at the LACK OF EFFORT AND CARING.



What if it was extra, would you not mention it and still pay for something you didn't order?

Also, I don't eat the side without saying what I did order. WHY? A. I was in the mood for fries, I got onion rings B. The server will not know WHY they are getting a lesser tip if you don't tell them.




What if you saw your server as we did that had on a tray another table’s entrées and yours that when you saw your waiter NOT VERIFYING their pad of paper and giving you the completely wrong entrée(in this case side dish), would you not be pissed in *****SEEING****** the FACT that your server NEVER ONCE TRIED THEIR BEST?

I was very much so that this waiter was SO LAZY *** and UNCARING, he didn’t verify WHAT he was handing to our table. He handed my husband fried shrimp w/fries when he ordered crawfish au gratin w/baked potato. Turns out our waiter admitted he didn’t even grab the correct entrée from the kitchen, not just was too lazy to check in front of us, but most likely he was in the kitchen as well.

You don’t see HOW it pisses someone off that you see how LAZY AND UNCARING someone is about someone else, but then THEY WANT YOUR MONEY, HUH?




I don’t, because if I am in the mood for potato salad, I was brought mashed potatoes, I don’t want that. I want what I was in the mood for, PERIOD, plain and simple. If I would want to keep it(ONCE and ONLY once I did for the simple fact that they had soooo many mistakes in a particular dining experience, it would be have been too much time to wait to get a new one(this was a cup of gumbo that was the wrong one(seafood when I ordered duck and sausage gumbo)(may not have been the waiter’s fault for it being wrong, but it was for it taking longer than an entrée without letting us know anything. Anyway, I usually want what *I* want and that’s that. That’s why you are paying the money *YOU* work for, so WHY take something if you don’t want it. If you don’t care, that’s you, I DO, VERY MUCH SO!



My main dish is covered usually in the condiments, so for me, it’s the condiments that make the main dish delicious, NOT the main dish by itself, that’s where we differ.

I go to a restaurant based on if their ranch is good or not or their tartar sauce or their bbq sauce, etc. Mayo and mustard pretty much taste the same for the most part, so I don’t go off of those.



I am TOO HUNGRY from skipping breakfast and/or lunch so I can eat this huge meal, so I DO NOT EVER FEEL THAT WAY!! I want my food. That’s what I am thinking, that I am hungry. The faster(correctly of course) the better. I could NEVER forget what I ordered. I like food too much to do that.



I am 100 BILLION PERCENT OPPOSITE OF YOU!! I will NEVER want something I am given if it’s not EXACTLY WHAT I ORDERED, NEVER, EVER,EVER, EVER, EVER, EVER, EVER , EVER!! I am A VERY PICKY EATER,VERY!!



So WHO are you to judge someone that wants what *THEY* want for *THEIR HARD EARNED MONEY*, HUH?



It ruins MANY people’s moods, because you can never no matter what they comp or do, can replace someone’s TIME. Also, I cannot be happy knowing if let’s say I have 4 VERY OBVIOUS mistakes on my plate that I didn't have to touch the food to notice the mistakes when MY SERVER took my order to my table that it shows they didn’t COMPARE their written order to the food that they didn’t care, but then they want US to CARE at the end, right? It ruins my outing completely, because 90% of the time, it’s lazy servers that don’t give a care, not ones that actually just missed something. The ones that do even, most don’t apologize no matter HOW NICE you are to them, even if they remember right when they are at the table even without you having to remind them even. I have even apologized for my heavily modified orders BEFORE or WHEN I am ordering even to be nice, but STILL if they mess up, most don’t apologize even when they remember without me reminding them most of the times.

It ruins my mood more when there’s no “Sorry” to speak of when they have messed up. I need to hear that to give them a better tip, because to me, if they aren’t as nice why should we be back in the tip? What goes around, comes around. It’s common courtesy if you have messed up something to say you are sorry just as I say “Thank you” when they bring things to me and ask NICELY for things, we expect the same respect back.



That’s because you aren’t a picky eater, you are like MIKEY THAT EATS ANYTHING, I am 100 BILLION PERCENT OPPOSITE OF MIKEY. I hate ketchup and pickles, the number one things that are HUGE in popularity even. That’s just some stuff that I am very picky about. I won’t eat just anything and if I am not in the mood for let’s say mashed potatoes, I want my potato salad. Why is that so wrong to want what *YOU* want for *YOUR* money, huh?
I really don't think you should leave your house. Ever.

[Rackat]

I really don't think you should leave your house. Ever.

Here, here.

[SaltwaterServr]

That’s because you aren’t a picky eater, you are like MIKEY THAT EATS ANYTHING, I am 100 BILLION PERCENT OPPOSITE OF MIKEY.

You should've gone with Eleventy-Billion Percent. It's a more impressive number. :lmao:

Keep it up. You're drawing more and more people to your side. I can tell. The nutcase weirdos of the world need a leader.

Lady, you've got enough crazy to make a Charlie Sheen, Christopher Walken, and Gary Busey all-male threesome in the middle of Times Square on a Tuesday afternoon look like silent prayer and introspection time at the Christian Science Reading Room.

[rkell87]

You should've gone with Eleventy-Billion Percent. It's a more impressive number. :lmao:

Keep it up. You're drawing more and more people to your side. I can tell. The nutcase weirdos of the world need a leader.

Lady, you've got enough crazy to make a Charlie Sheen, Christopher Walken, and Gary Busey all-male threesome in the middle of Times Square on a Tuesday afternoon look like silent prayer and introspection time at the Christian Science Reading Room.
did you come up with that just now?

[SaltwaterServr]

did you come up with that just now?

Yup..

[CowboyMcCoy]

Just an update, Wells Fargo refunded over 350 in overdraft fees. Then bank manager wouldn't do it; the district manager didn't do it. But her manager did, and politely so. I would have started another thread, but I guess the lesson learned is go politely up the chain of command.

[SaltwaterServr]

Just an update, Wells Fargo refunded over 350 in overdraft fees. Then bank manager wouldn't do it; the district manager didn't do it. But her manager did, and politely so. I would have started another thread, but I guess the lesson learned is go politely up the chain of command.

Did you get the fries you ordered with the refund though? Mustard instead of mayo?

These are the things we need to know.

[peplaw06]

Did you get the fries you ordered with the refund though? Mustard instead of mayo?

These are the things we need to know.no no no...

It all depends on the RANCH. IS IT GOOD??!?!??!?!?!

I will not go to a restaurant that has ****ty ranch.

[CowboyMcCoy]

Did you get the fries you ordered with the refund though? Mustard instead of mayo?

These are the things we need to know.

I gave her some Mayo as a thank you for her services.

[rkell87]

Yup..
nice. good job

[DragonCowboy]

no no no...

It all depends on the RANCH. IS IT GOOD??!?!??!?!?!

I will not go to a restaurant that has ****ty ranch.

I thought all ranch was the same until I went to a wings restaurant. Some ranch's are created better than others.

[Yeagermeister]

I thought all ranch was the same until I went to a wings restaurant. Some ranch's are created better than others.

Outback has some good ranch dressing

[peplaw06]

I thought all ranch was the same until I went to a wings restaurant. Some ranch's are created better than others.Definitely. Some places water down their ranch... cheapskates.

But I'm not going to define my entire dining experience at whatever restaurant I happen to go to because of the quality of the ranch. If the ranch isn't good, find something else to order.

[jen51587]

Definitely. Some places water down their ranch... cheapskates.

But I'm not going to define my entire dining experience at whatever restaurant I happen to go to because of the quality of the ranch. If the ranch isn't good, find something else to order.

But people are too PICKY to do that! The RANCH is the ONLY THING that MATTERS! Other than the fact that the SERVER needs to CARE MORE!

:explode:

[Sam I Am]

Why is this thread still going?

[Yeagermeister]

Why is this thread still going?

Too annoy you :laugh1:

[Sam I Am]

Too annoy you :laugh1:

Better watch out or you're going to be the kid in this video. ;)

https://lh3.googleusercontent.com/-7DeC-bjD6jA/Tq50X_MhUvI/AAAAAAABDz4/fTDWHKbjisU/w300/64112046gw1dmg8rqygcgg.gif

[Yeagermeister]

Better watch out or you're going to be the kid in this video. ;)

https://lh3.googleusercontent.com/-7DeC-bjD6jA/Tq50X_MhUvI/AAAAAAABDz4/fTDWHKbjisU/w300/64112046gw1dmg8rqygcgg.gif

You'd be a dead cat if I was the parent

[Sam I Am]

You'd be a dead cat if I was the parent

I think that kid just learned a valuable lesson. If you hit someone, you better be prepared to get hit back.

[peplaw06]

You'd be a dead cat if I was the parentKid had it coming.

[AmarilloCowboyFan]

You'd be a dead cat if I was the parent

The parent shouldn't have just sat there and let the kid hit the cat.

[Sam I Am]

Kid had it coming.

No kidding. You see how hard he wacked that cat? He is lucky that cat just stuck him once and ran. I don't blame that cat one bit. That kid got what was coming.

If anything, the parents are at fault here. That kid thinks hitting is an appropriate response when angry.

That kid learned a much needed lesson.

[peplaw06]

No kidding. You see how hard he wacked that cat? He is lucky that cat just stuck him once and ran. I don't blame that cat one bit. That kid got what was coming.

If anything, the parents are at fault here. That kid thinks hitting is an appropriate response when angry.

That kid learned a much needed lesson.I'm sure the cat was declawed with that young kid around. The cat's swat probably didn't hurt near as much as the fall off the bed, which only happened cause the kid didn't expect the cat to fight back.

[jen51587]

The parent shouldn't have just sat there and let the kid hit the cat.

^^Yeah. That. Who does that? Poor kitty.

[UVAwahoos]

No kidding. You see how hard he wacked that cat? He is lucky that cat just stuck him once and ran. I don't blame that cat one bit. That kid got what was coming.

If anything, the parents are at fault here. That kid thinks hitting is an appropriate response when angry.

That kid learned a much needed lesson.

Cats are dumb. If this was china, we'd be eating it for dinner...with ranch.

[MichaelWinicki]

Kid had it coming.

Bingo.

The kid deserved the arse-beating.

[Sam I Am]

I'm sure the cat was declawed with that young kid around.
I would hope so, but still. (well, providing it was ONLY an indoor cat)

[Teren_Kanan]

You'd be a dead cat if I was the parent

Yes well, punishing a cat for defending itself from physical harm is certainly easier than teaching your child not to hit.

So +1 for that.

[MichaelWinicki]

I would hope so, but still. (well, providing it was ONLY an indoor cat)

I grew up with several cats in the house and so did my daughter.

We didn't have to declaw any of them.

But again we learned pretty fast that they could cut us to ribbons if we caused them to.