Top 5 Signs You're a Restaurant Cheapskate

1. Posted by average_joe_billy_bob on Wed, Mar 12, 2008, 12:36 am PDT

While points one through four are well taken, the last point on tipping is not. In fact, the whole concept of what tipping has become here in the U.S. is just idiotic. Why should I subsidize the wages of the restaurant's employees? That's basically what it amounts to--the owner is to underpaying the employees and expecting me to not only make-up the difference but to go beyond that. What was once "to ensure promptness" and compensate for EXTRAs in enhancing the customer's overall dining experience is now essentially a forced practice in the food service industry for that which should be included in the price of the product. The "basic, competent services" of a company's employees should not be something that warrants additional monies. You may take pleasure in over-tipping ( I suspect you were once a waitress or bartender and empathize with them) but most people do not see why they must pay the wait staff for doing their jobs well, especially when food and especially alcohol prices are so inflated to begin with. Did you know that the IRS assumes the average tip to be eight percent so that's what most restaurants claim for their employees? So not only does tipping pay employees but it allows for untaxed income. And, I can guarantee that when the tip is given in cash, not all of it is reported. One's attitude towards tipping should cease to be a characteristic upon which one's personality is based--people who tip 15% for basic, competent, services are being smart and discerning with their money, not cheap. They don't feel the need to impress their fellow diners by throwing their money around. Tipping needs to go back to what it was designed for - the EXTRA attention and/or ADDITIONAL product that was given to the customer for which the customer - at his or her discretion - reciprocates in monetary form.

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2. Posted by shrtnswt0406 on Wed, Mar 12, 2008, 7:03 am PDT

I've been in the restaurant industry for over 10 years now, and have been paid as little as $3.10 an hour and as much as $7.35 an hour. But being paid by the hour is not why people work as servers. Tipping is part of the dining experience and if you are planning to eat out, then you better plan on being able to tip according to the bill, not "extra" attention as Average Joe seems to think so. Its hard work especially when the restaurant is packed and there is a wait. Its a constant, non-stop job - along with drink orders, food orders, the occasional picky person who sends back everything, constant refills, more napkins, more dressing, more bread, oh we forgot - more butter, (and dont forget - these servers are keeping up with at least 3-7 tables at the same time who all have a series of issues or wants) there's keeping everything stocked - ice, dressings, condiments, clean dishes, glass racks, etc etc etc at the same time. Servers are also required to help eachother - run food, sing happy birthday etc. Then you have the kitchen who occasionally brings out the wrong food. Almost 100% of the time, the server is the one who takes the heat and undoubtly gets duped on the tip like it was their fault. And nowadays at least 20% is standard, 15% is still okay, but if you're still tipping 10% you're probably from the 50's and are stuck in your ways. Also, some people do slip through the cracks when claiming all their tips, but it counteracts with the wages from the pay check if you haven't a made certain amount at the end of the shift...generally you dont see even see an amount worth taking to the bank on your paychecks. I challenge Average Joe to do this job and not complain when you dont get paid for it, because you think tipping is overrated.

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3. Posted by lvanglkat4 on Wed, Mar 12, 2008, 11:05 am PDT

Its obvious the first guy was never in the restaurant industry and I dread anyone who has to serve him... I was a waitress for years and got paid $2.13 - $3.13 plus tips... its just how it goes and its not the servers fault that the minimum wage for servers is so low... And if you want to go out and eat instead of fixing it yourself at home than you should figure in that you will need to tip AT LEAST 15% unless your server was TERRIBLE... Serving is a very stressful job and you have alot of people to handle and are still expected to help all the other servers as well, it's not as easy as people seem to think. I laughed reading this post its SO true, I LOVED IT... I hated the campers who tipped on their bill not their time, and the people who were "verbal tippers" talked about how wonderful I was and then tipped 10%!!! Ohhhh the memories...

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4. Posted by judysama on Wed, Mar 12, 2008, 4:30 pm PDT

The part of sign 5 that confuses me is the "doubling sales tax" comment. Where I am, rooms and meals tax is 10%. So, by figuring around double that for a tip, I'm tipping near 20% standard [sometimes less depending on my own cashflow - I work at a fairly low paid job myself].

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5. Posted by Ren C on Wed, Mar 12, 2008, 5:38 pm PDT

Judysama makes an excellent point--several of them, actually. Restaurant servers are not the only ones who work service jobs for low wages (think retail clerks), yet they are the only ones who have taken to demanding tips for ordinary service. Tipping started as a bonus (yes, just like an executive might get a bonus) for exemplary service. It's an incentive--no more, no less. It is NOT "part of the dining experience," as shrtnswt claims. Furthermore, servers are not the only ones doing the work in a restaurant--there are chefs, short-order cooks, line cooks, busboys...want to tell me that busboys make more than servers? I have a hunch that tips aren't always shared, either. It's certainly not right when a patron blames a server for something that is the chef's fault, but it's also not right to demand a reward for poor service. Ultimately, it comes down to this: you get paid to do a job. If you don't like the wages you're being offered for the job you're being asked to do, you always have a choice not to take the job. You can unionize, you can bargain individually for better wages and working conditions, but you can't hold your customer hostage. I am also curious as to how many professional servers tip generously (to the tune of 20+ percent) when they go out as opposed to those who justify a lower tip with "hey, I'm underpaid, myself, so..." Personally, I'm also in favor of simply paying better wages and abandoning the tip culture (as so many around the world have done). It's confusing and arbitrary, so let's just have done with it.

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6. Posted by The Fat Kid Who Would Break The Tricycle on Wed, Mar 12, 2008, 6:10 pm PDT

I'm a poor college kid. I am just barely 18 years old, a freshman in college, who is putting myself through school, along with paying a pretty hefty car and insurance payment. I work as many hours as I am able, in conjunction with 18 credits, but that still usually falls around 30. I only explain my personal situation, because I highly doubt that these people who are claiming to be underpaid are truely scrapping by, and if you are, get off your computer and go get a second job. I don't care if it's a waitress, a hair stylist, a manicurest, or a bell boy, don't skimp on tipping. It's really only the cheap and classless who do, and if you can't afford to eat out and pay a tip, then drive through somewhere, or don't eat out.

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7. Posted by Emily on Wed, Mar 12, 2008, 9:09 pm PDT

ok, i agree that some tipping is necessary, but i used to work for a well known coffee place that rhymes with ohhhh fartbucks and we had a tip jar out and I was making 9 bucks an hour starting out plus all the free coffee products I wanted. Sometimes the tipping thing can get out of hand.

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8. Posted by shrtnswt0406 on Thu, Mar 13, 2008, 6:17 am PDT

I'd like to clarify on the comment about busboys, chefs, short order cooks etc. The cooks in the back usually dont get tipped, but they do however get a pretty good hourly wage to compensate, some chefs who are managers even get salary. As far as busboys, at the end of the night all us servers are grudgingly handing over at least 10% of our sales (or whatever the policy is for that particular restaurant) which could over a grand a night if you're busy enough, to the guy who washes the tables. So one busboy 10 servers....they get what they work for, on top of at least min. wage. Some places if you're lucky include the hostesses. And I'm not saying reward bad service by always tipping 20%, I never said that. But you shouldn't penalize your server because of someone elses mistake i.e. the cook. And I'd like to know Ren C - do you dine out where tips are expected and leave nothing? It is cheap as Spinful mentions...and you're ultimately asking for bad service if you think "oh your so wonderful" is a good enough. It may not be "required" but this is America and right now tipping is the way of our culture. Better wages would be ideal but I doubt we'll ever see that...we've been tarnished with greediness. And I for one am a 20% tipper, usually more just because thats what I've learned as standard. Along with most everyone I've ever worked with...no one's ever complained about tipping what they'd expect.

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9. Posted by Grillinman75 on Thu, Mar 13, 2008, 7:34 am PDT

I've never been in the service industry, but many of my friends have & some are still in the business. I usually tip in between 20-30%, sometimes more depending on quality of the food/service. I used to work @ a golf club years ago while going to school, we got tips to carry clubs etc. I don't mind tipping & agree that it's ok. I also think that the customer who refuses to tip is a total CHEAPSKATE. Good article!

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10. Posted by michaelastuto on Thu, Mar 13, 2008, 3:26 pm PDT

First let me say I was in the restaurant business for awhile and it was good to me. But, our problem in this society is that we EXPECT tips for everything in the service industry. Whether it be at the mechanic, cable company, or even Dunkin Doughnuts. Everyone has their hand out. When I went to Ireland, Germany, and Austria ( no bragging) but, it was great because you PAY FOR WHAT YOU ORDERED!! That is their motto. When eating out, you tip a bit, but not like here!! When hiitting a pub, you just paid for the drink and the bartenders never expect a tip. We are out of control. Commercialism at its best!!!!

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11. Posted by Ren C on Thu, Mar 13, 2008, 4:28 pm PDT

I'd also like to take the opportunity to clarify a bit. First, it's confusing to a lot of foreign visitors who aren't trying to be "cheap" by not leaving a tip--they just honestly don't know. My original point is that I feel it is quite rude (Ms. Graves, this means you) to denigrate someone's generosity by calling him/her "cheap" for leaving a tip *at all*, when it is not actually necessary. I was raised on the 10% standard, and I try to stick to it, since I believe that to be fair. I will tip more for truly exemplary service, and I have never not left a tip, either, for what that's worth. There is no doubt that being a food server is often hard work for low wages--that's why there's such high turnover in the industry. However, we'll see better wages when workers demand them--that's capitalism. As it is now, servers are implicitly demanding higher "wages" (in the form of a larger percentage of the bill as a tip) from their customers, so what's wrong with demanding it from management instead of the customer? Shrtnswt (probably inadvertently) validates my point about busboys, however, by acknowledging that tips are (sometimes) "grudgingly" shared. Sorry, but I have a hard time believing servers are the only ones who are overworked and underpaid in a restaurant. Furthermore, if a tip is indeed "part of the dining experience", it should logically and fairly cover all aspects of the service experience--from the person who takes your order and brings it out to the person who cooks it and the person who cleans up after you are done--regardless of who is paid what by management. Otherwise, a tip is just an excuse to supplement wages that may or may not be inadequate by soliciting salary directly from the customer, and it's not fair that servers are the only ones in a position to do so. Anyone making $900 per night, however, even on an occasional basis, probably shouldn't complain about inadequate wages, imho. (I take this figure solely from shrtnswt's numbers: "over a grand" minus the 10% "grudgingly" paid to "the guy who washes the tables"; I make no claims as to the veracity or authenticity of the numbers as they are not mine nor drawn from my experience.) Some people in other service industries don't even make $900 a week, and servers *do* receive some salary, however small the base salary may be, which could easily bring the take-home to over $1,000/week, assuming at least one "busy" night per week in a restaurant. I therefore humbly stand by my original point that wages should be fair (determined by the market), paid by the owner/manager of the restaurant directly to employees, and the expectation of tips--at any percentage--should be eliminated.

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12. Posted by nugmaker on Thu, Mar 13, 2008, 10:50 pm PDT

This is aimed at Average Joe: that so-called eight percent that the IRS assumes is not always the case. I was a server in a restaurant whose wait staff were continually audited and were suggested to by the IRS that our average tip was actually in the 18-20% range and we were being taxed accordingly whether or not someone left a tip. Also, the wait staff tip out the bartender for making your drinks, bussers, and sometimes kitchen staff who help organize food orders, so basically by the time we tip out around 20% of our own earned tips we are taking home way less than the 15-20% the diners are leaving us. If you like paying a fixed price for your food hit up a McDonald's otherwise suck it up and leave a tip.

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13. Posted by shrtnswt0406 on Fri, Mar 14, 2008, 7:27 am PDT

I wasn't talking $900 at night in actual wages, I clearly stated $900 in SALES. At least 10% of what you make a night goes to the bartender, the busboy and the expo (the person who makes your dish look appealing by sprinkling parsley around the plate and who also helps run the food), and anyone else who in that particular restaurant is to receive tipshare So say you made $900 in sales on Friday night, you would then have to pay out $9 per person and based on the way people tip - you'd end typically end up with between $60-$100 take home. And also as I stated before, the taxes take the amount you'd get from $2.13 an hour and you almost never seen an amount on a actual paycheck. Anyone who makes that much money a night or even a week as a server would be a fool to even comment on these boards. I'm all for the European ways...and I never bashed their knowledge of how it's done here, I've actually never had a problem with someone who isnt from the US.

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14. Posted by carla on Fri, Mar 14, 2008, 12:02 pm PDT

I know waiters who work for large (corporate) restaurants and not only are they required to claim all of their tips - not doing so is grounds for dismissal - but they have to tip out 30% of their tips to their bussers, bartenders & food runners. Oh, and by the way the bussers, bartenders & food runners that they have to tip out? They get paid minimum wage - not $3.01/hour.

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15. Posted by David on Fri, Mar 14, 2008, 4:14 pm PDT

I always love reading when people proclaim they deserve some obnoxious percentage of a meal ticket as a tip because they are paid so poorly. I tip at the max 20% if the service was outstanding, normally between 10-15%. If that doesn't make you enough money, get a better job.

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16. Posted by Bonnie Graves on Fri, Mar 14, 2008, 4:56 pm PDT

As I suspected, tipping is a hot issue these days, maybe somewhat because our American practices haven't evolved in tandem with our changing dining culture. (Food Network, Top Chef, more wine consumption, celeb chefs merchandising everywhere, etc...) To clarify my point on tipping, I actually prefer the European model of flat gratuity which also goes hand in hand with respect for serving as a valid profession unto itself. To be a full-time waiter in France, for example, is considered a "métier" or chosen field, not just a default, part-time job that is seen as low-class by many in the US, which is unfortunate. I am most interested in "Average Joe's" apparent belief that he best makes his point about wage equality by heroically refusing to tip those that serve him - kind of like refusing to vote in order to advocate for change in the electoral policy in the US. (That'll show 'em!) Until waiters have real wage equality, under-tipping doesn't make it so, it just makes you the dreaded restaurant cheapskate that chases competent servers out of the industry for good. :) Thanks all for GREAT comments. Clearly, people have a lot of opinions on this topic. BG

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17. Posted by Alex on Sat, Mar 15, 2008, 9:58 am PDT

It's an interesting debate...although I would agree that 15-25% is the standard rate for "ok/good/great" service. I know a lot of people are complaining about the tipping "policy," but you won't understand unless you are the one getting tipped. I used to be a hostess at a very expensive restaurant. The funniest thing I thought was if you're going to fork out $100 per person why can't you fork out at least 20%? Servers are not just order takers-they know the menu and features from the back of their head and juggle many other tables too. For many of you who don't like the American policy, know that you have the right to choose how much you tip (which isn't the case in Europe). And know that since living and transportation rates have skyrocketed 20% and above is the STANDARD rate. One other thing-many restaurants have a "tip jar" in which the server puts a certain amount of his/her tips in for that evening and it goes to the people "behind the scenes" who do so much work as well.

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18. Posted by george o on Sat, Mar 15, 2008, 7:14 pm PDT

I agree that we are in a culutre that promots the extra touch of the tip. I have never failed to tip and have been known to over tip for great service. I have tipped bartenders, waitstaff, the busboy, and cooks and chefs. Everyone that is saying that servers should hold out for better wages should also help lobby for better wages. What I find funny is both sides of this issue are making great points, but the bottom line is if you dine out regularly or even for those special occasions i.e. holidays remember someone else is working so you didn't have to cook and serve your own meal. As a truck driver I have always thanked the food servers/preparers who kept me fed and company while I was dining. Espsecially when it was during holiday seasons.

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19. Posted by Bonnie Graves on Sat, Mar 15, 2008, 10:29 pm PDT

To George O: You make an important point I overlooked...dining out often means company, so good for you for remembering to take care of the people who are working on holidays especially. Nurses, servers, police, cooks...many of whom give up family time for work on important occasions. BG

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20. Posted by Benjamin T on Sun, Mar 16, 2008, 9:13 am PDT

I don't think tips should be a required duty for me as the customer. I think a tip should be something that the server gets and says, "wow, thanks a lot man. you didn't have to do that...I appreciate it." That being said, I am a firm believer in OVER tipping. Not that I think everyone should, but I do it bc I still want the server to react as if it's a pleasant surprise. I'm kinda kidding, but not really. I worked in bars and restaurants and it kinda just blows my mind that this seems to be the only profession in which the customer has to take into account the person's salary. When you are in college and take that long overnight bus ride home, do you imagine the driver's family at home without their dad/mother/brother/sister the night before thanksgiving, only so he/she can bring home an extra couple bucks to feed them? Does he merit 20% of your busfare? -Sidenote, serving in a restaurant or bartending is NOT sales. I hate that the word is ever even applied. Surely there are servers who manage to get people to buy more stuff, but let's not act like you're cold-calling people on the street to see if they want a 9 oz. rib-eye. They are already in the restaurant...they are going to buy something. No one BROWSES in a restaurant. -Second side note, it may seem unfair that a server would get punished for a poorly cooked burger though they didn't make it, but that's the burden of being the "salesperson." You receive commission for what you wanna call the "sale." so I'm trusting you to see to it that my purchase is a worthy investment. if I buy a house and the realtor tells me everything is golden and then the roof leaks, am I gonna go after the construction workers?

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21. Posted by hm... on Sun, Mar 16, 2008, 7:50 pm PDT

i agree with all of these, especially the last one. i HATE when people don't tip...i always make sure to tip extra fairly....

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22. Posted by bethanyballerina on Sun, Mar 16, 2008, 8:38 pm PDT

To the people who don't believe tipping in tipping: unfortunately in many restaurants the servers are taxed on thier sales based on the figurative tips they should have made and it is taken out of thier paychecks. Many restuarants assume servers make 12% of thier sales in tips and the server is taxed on that 12% they THINK they made, and this is taken out of thier measly hourly wages (which may be as low a 2.13 an hour). So when you and your cheapskate family come in and don't leave a tip or completley undertip, the server is actually loosing money out of thier paycheck to wait on you. And on another sidenote....simply doubling the sales tax in not an effective method for determining a tip. In many states alcohol has no sales tax at restaurants, so ideally you could have a 200 dollar ticket and 2 dollars in sales tax because of 20 dollars worth of food with the rest being alcohol.

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23. Posted by jessprez03 on Mon, Mar 17, 2008, 7:42 am PDT

Lets ALL hope we don't have to wait on Average Joe Billy Bob, I assume most people reading this are students or people who wait tables and are NOT doing it out of choice but because we ARE going to school to get a DEGREE, so that we can make more money; therefor being able and wanting to tip our future waiter or waitress a great tip or "make their night"

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24. Posted by aerosmithlisa on Mon, Mar 17, 2008, 10:55 am PDT

hey everyone down here in florida , servers make 310 an hour , and they bust their buts for it ,an hour to an hour and a have before and after they start servering any one, and they have to put up with messy kids,, loud drinkers , you know them they get 2 beers in them and they become megaphones. and custermers that are never happy and cant be pleased that run there legs off that never think to say beforehand , oh no ice please or dressing on the side ,, and then people think they are still in the 60's and leave 2 bucks for a 4 person 40 buck meal ,, ha then they wonder why next time no one wants to waite on them so the servers make the new kid do it ,, they will remember you ,, we always tip real well if warented,, up front i say we both drink a lot bring 2 at a time save your legs then every time she or he passes they bring more ,, aways be polite they are not your slaves for the day, if your food is not right politely say so don't make a big seen or cause tears with name calling ,, but also dont not say anything then go home and say well.. i'm never going there again ,, they will make it right and be nice about it too ! and also some times they have to split there tips with bussers ,, or food runners ,, smile at every one it makes you feel better and everyone that recives it too.

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25. Posted by aerosmithlisa on Mon, Mar 17, 2008, 11:21 am PDT

hey forgot something,, lol , my daughter is a server and a college grad with honnors,, but she can make money as a paralegal as she can serveing because she can work at night and hubby watches kids so no daycare cost , that saves 190 dollars a week , so she makes more serving than useing her degree that way ,, also she says all tips are taxable the irs takes 1/3 of them so if she makes 60.00 a night after7 hours she really only made 40.00 all night plus the 310 and hour.. so 61.70 for 7 hours of running around ,, lifting hevey trays cleaning up after kids , and listening to people wine about how much it cost to go out and eat and drink , while shes wondering if a pound of hamburger and a box of mac and cheese will be enough fo the 4 of them cause her student loan comes out tomorrow ,, and that table of 10 that she worked her but off for for 2 hours all want secprate tickets so they dont get the 18 percent tip added on the bill , insteand they all can leave her 100 cause thats only alittle under 10 percent each ,,even though for those 2 hours she couldnt be set any other tables , and now the rush is over so slim pickens for her ,, hey dont make me get back on here ..... i know that all the places i go all the servers know us and treat us well , they remember what kind of soda we drink that i cant have suger , and they keep the drinks comming and call us by name , even meg o'malleys where we only go about 4 times a year they know what we drink and as how we been or if the kids are not with us they ask about them ,, you get what you give in life ,, so if you cant aford to tip well then go to wendys ,,,,,,!!!!!!! or stay home and do all that work your self!!!!!

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26. Posted by ruthbynot on Mon, Mar 17, 2008, 1:17 pm PDT

I have to agree with average_joe_billy_bob on every one of his points. Well said, joe. I can't believe the gall of some of these people who say "tip us waiters/waitresses because our work is soooooo hard". Well, I am an Information Systems Specialist and it is no picnic at the park. Sorry, but I do not consider a member of the waitstaff to be a charity case. Of course it is hard. That's why it is called work. If you don't like the job QUIT. Don't bless me out for not handing over more of my money.

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27. Posted by Frenchtoast on Mon, Mar 17, 2008, 3:57 pm PDT

totally agree with ruthbynot, too many servers today expect a tip but do nothing to earn it. They chose their job, if they treat people right and do a good job, they will be rewarded, if they would rather spend time flirting with the bartender or other waitstaff instead of checking on me, then they don't deserve much. This country is full of a lot of people who want a free hand out but have no desire or motivation to work for it. If you're losing money in your job or you don't like it, get a new job, there are plenty of people lined up to take your place.

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28. Posted by lulu75432 on Mon, Mar 17, 2008, 5:03 pm PDT

I'm all for tipping well. But, once I had this incident at a buffet place where all the wait staff did for us was bring us our drinks and take away plates. We got our own food from the buffet. When the check came, I think it tipped somewhere between 10 and 15%, and the waitress actually demanded more in tip. I couldn't believe it. It was kinda ridiculous. But despite that, I still tip 15-20% at full service places.

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29. Posted by dixiewildflower2005 on Tue, Mar 18, 2008, 12:52 pm PDT

This is stupid, I can order whatever I want. If these uneducated people want to make a lot of money then get an education. And paying a tip on expensive drinks is crazy on the same percentage as food. These people ruin many dinning experience yet still expect a giant tip. Customer service has gone to practically nothing, if you want a big tip then earn it. You ask for a condiment and it comes when you are done these days.

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30. Posted by baxter4218 on Tue, Mar 18, 2008, 2:15 pm PDT

On Tips: In a lot of Countries around the world tipping is not required because staff are paid a portion of the resteraunt profits. It works well, keeps people honest and more importantly ensures everyone from the front of the house to the back is doing their jobs since they all share in the success. With that said, I have 1 serious disagreement here. The Wait Staff can be responsible for your meal coming out wrong and thus it should be reflected in your tip. The Wait Staff is the bridge between the paying customer and the service provider (the kitchen) and it is solely their job to make sure all of it goes smoothly. If you request your meal a certain way and the waiter fails to transfer that message, it is there fault and this should be reflected in a tip. At the same time, if he or she does transfer it correctly, but then it is done wrong by the kitchen, it is still the obligation of the wait staff to not serve the meal and instead have the chef re-do the meal before serving it. I understand where she was going with these comments that you shouldn't punish the Waiter/Waitress for a kitchen screw up, however that is bogus in my opinion. You are paying not only for the food but for the experience and convienence of not cooking the meal yourself; therefore everyone involved in the process is responsible and if the meal turns out poorly, then more often then not the Server failed at some stage whether it was putting the order in or simply accepting your meal as good enough despite numerous requests to have it a different way. To put it simply, it is the Wait Staffs responsibility to make sure you enjoy your ENTIRE meal, not just the food being served quickly. I can go to a FastFood place if I want my food quick, I go to a resteraunt where I tip for quality in all aspects of the meal.

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