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So your refusal to give any of your servers a generous tip is what? Your gentle nudge for them to get a better job? Stick to restaurants that have you pick up your food at the counter if today's prices are too high for you to reach into your wallet for a decent tip.
If its a fine dining restaurant, it makes sense because being waited on is part of the experience. However, I rarely(if ever) eat at a low level place that actually requires tipping.
To sum things up, I basically do stay home and cook. The entitlement in waitresses is just absurd.
Tipping is out of hand in today's society. That is not even debatable.
I'd keep replying but I feel like I'm feeding the troll so...
RCMB Join Date: September 2001
OP sounds like one of those douches who tip 15-20% on a four dollar coney island breakfast, thus leaving the waitress that busted her ass to make sure his coffeee was never empty a whole seventy five cents.
Boys, I may not know much, but I know chicken shit from chicken salad. -- Lyndon Johnson
Like I said, if I'm ordering a dry aged steak from a great place, tipping well is part of the experience. I just think its absurd that a 20% "surcharge" needs to be added onto a hamburger and fries or a little tray of wings.
Soooooo then eat at fast food places unless you're going to have fine dining, settled?
I got takeout the other day from the bar up the street.
I usually don't tip on takeout, but my food wasn't ready yet when I showed up so I sat down and had a beer while I waited. No big deal, it only took a few minutes plus I kind of wanted a beer anyway.
The bill was like $16 for the takeout food + $4 beer. I gave the bartender a $2 cash tip and paid the $20 on a debit card.
Did I tip 50%, or 10%?
You tipped the bartender 50% as that was the only waiting service provided to you.
Unless the whole bill was rung up under the bartenders name, in which case they have to claim for tax purposes the whole thing.
Did the bartender just sit there and pour you a drink, or did they disappear for a few minutes and then come back with your food? In which case they did everything a server would do except clear your place. Was there condiments and utensils inside the takeout?
Plus, if you are going to tip $2, and you are already at $20, what is so important about those extra $2? Are you that tight for cash?
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Tipping is based on service regardless of restaurant, not the type of food you are eating or the "experience" of being in a "great place".
I read the news today, oh boy .. ..
About a lucky man who made the grade
Explain this to me. What is the necessity of that surcharge, exactly?
Since when do servers claim their full tabs and not just the tips received?
If you don't want to pay for the service of someone taking your order and bringing you your food and drinks, regardless of the cuisine or quality of the cuisine, don't eat there. It's very simple.
I get that, but that wasn't the question.
What is the functional purpose of a waitress? Do you really think BDubs would go out of business if they had iPads on every table where people ordered their own food, and picked it up from a window themselves when it is finished?
This post was edited by Flosstradamus 14 months ago
You constantly prove my point in these threads. You sound so entitled.
no disrespect but i'm sure the people at bduds know a little bit more about how to turn a profit at bdubs than you do.
Maybe I explained it wrong. When I was serving, we had to claim 100% of credit card tips, and at least 10-12% of total sales. So here is an example.
Total Sales = $1000 for the day
Credit tips = $125
Cast tips = $50
I would probably claim $130 since that is 13%. If someone did $1000 in sales and only made $50, they would have to claim around $100, or they should. I've never been audited, but we were always told to insure you aren't claim around 12%. I've been out of it for quite some time, so maybe my memory is a bit fuzzy.
For the time being, it is working, but they're dangerously close to pricing themselves out of the market which they are targeting. Eventually, nobody will want to leave a tip at a place like that, and iPads will be a very good replacement.
Ok, that makes sense. I was confused because he said he gave the bartender the $2 cash tip for the beer, but paid the tab on debit.
And you're dodging the fact that you're a cheap bastard by asking a philosophical business management questions. If you want to prove a point to restaurant owners that they shouldn't have servers, don't eat there. That will have more of an impact than just fucking over the already low paid employee. But while the operations of the restaurant turn a profit in their current form because of the civilized patrons, the owners aren't going to change.
maybe you should start a restaurant of this type and show them how it's done.
Turn in your RCMB Baller Card
Better yet, turn in your Spartan card - cheapass. You're an embarrassment.
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