Slashfood has a post, related to a SF Chronicle article about the practice of Tipping in restaurants in the US, and how some establishments are switching to a service charge.
Coming from a society where tipping is (except for high-end restaurants) considered non-necessary - I can only see the tipping practice as a way for someone to get undeclared income. Then again, they’re supposed to declare it on income tax.
Apparently, some establishments in the US are adding a service charge, in lieu of a regular tip, others are adding the service charge to pay back-of-house staff.
Honestly, I think menu prices should adequately compensate all staff. Some (like several commenters on Scott Adams’ post about tipping last month ) give the argument that it encourages staff to be more attentive, or give better service. Sure, that may be true - but imo, you should be giving good service regardless.
In Europe a lot of places had service or “plating” charges, which would compensate staff - I think that’s a slightly better alternative to tipping. I still think that the business should have all staff on a salary.
I will rarely tip in Australia - and when I do, it’s usually only to the next $5, unless I’ve had exceptionally good service.
7 Comments
Yeah, I tip Pizza guys who bring pizza under ten minutes and Taxis which get me somewhere in really good time.
December 11th, 2006 at 1:30 pm. Permalink.
If they bring you a Pizza in under 10 minutes, then it was already sitting there, nice and warm, growing nasties
Always, Always order something different. No Mushrooms, Extra Pineapple, or half-and-half, or whatever
Yeah, it takes me 25 mins to get a pizza (15mins cooking time, 10 mins drive) but I know it’s fresh
December 11th, 2006 at 1:54 pm. Permalink.
You sound like chickz0r, who used to ask for ‘half lettuce’ on her burgers at Macca’s to make sure they were fresh…
December 11th, 2006 at 4:10 pm. Permalink.
half lettuce?
It that grown by Halflings?
I don’t ask for custom stuff if they’re busy at McDonalds. The stuff has a pretty high turn-over rate.
Ordering Pizza over the phone (or the interweb), you can’t tell if they’re busy or not.
If your pizza chain place is having a slow night, and you’ve got some 17 y/o manager who doesn’t have a clue about food safety - then you might get a pizza that’s been sitting at around 37C for 45mins.
That is, assuming you pick one of their 4 “always have ready” pizzas. (The ones that they’ll guarantee are ready in under 5mins)
December 11th, 2006 at 4:40 pm. Permalink.
I’m with you Will. I won’t tip standard service but I’m happy to ‘encourage’ above average service to the next $10. I have tipped up to $20 but this was amazingly attentative and courteous service…and they replaced a $30 dish that was incorrectly served at our table, yet they allowed us to keep and eat that dish too (hungry boys REALLY appreciated that one).
December 11th, 2006 at 4:40 pm. Permalink.
You CANNOT deliver a fresh Pizza in under 10 minutes…not even if live above the Pizza shop. You just won’t get it that quickly. It’s be premade/assembled and growing bugs.
December 11th, 2006 at 4:44 pm. Permalink.
“and they replaced a $30 dish that was incorrectly served at our table, yet they allowed us to keep and eat that dish too”
It’s really only common sense — I’m not too clear on the food safety rules, but iirc, once you’ve placed a food item on a table (or handed it to a customer) , you cannot (legally) take it back, and give it to another customer.
But yeah, $20 was probably fair compensation for their f-up
(It’d atleast cover materials and wages costs to bring it, even if they didn’t turn a profit — I guess it depends on whether the $20 went to the staff, or the business)
December 11th, 2006 at 4:47 pm. Permalink.