I have no patience for bad restaurant etiquette. I've had several friends who've worked as servers, and myself have held the esteemed title of birthday and snack bar hostess:
1. Always tip at least 12%. And that would be for really really bad service. I just realized that most of the time, problems or delays with food are not the fault of the server, but rather the kitchen staff for poor preparation or the manager for not having a good system for placing orders.
2. Order with all your options in mind. If your entree comes with the choice of 2 sides, proudly say you'd like the garden salad and mashed potatoes when asking for the grilled salmon. If you have the choice of fries, chips, or coleslaw, choose your level of diabetes ahead of time. And ESPECIALLY if salad dressings are listed, use your resources and go with the raspberry vinaigrette. Even in fast food, this is a must. If a 7-year-old on rollerblades can order a medium root beer instead of "I want a soda," then you know what size beverage and fries you want.
3. If you are with a party of 6 or more and need separate checks, ASK IN ADVANCE. And if you're on the same ticket as someone, for goodness sakes sit next to each other. Servers already get shafted for large parties, so you should also be generous in this tipping department.
4. If you add splenda or other packaged items to your beverage, stack all the wrappers on a napkin or your plate, so someone doesn't have to scoop them all up later (thanks Weakley for this one).
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2 comments:
ah yes, it seems my ranting about working in food service as a teen has paid off. my life really DOES have meaning.
I think tipping 15% is appropriate if the service is terrible, and 20% for everybody else. The tip is what makes or breaks a shift. If you can give more, do it. It'll totally make their day.
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