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.
Yeah, I tip Pizza guys who bring pizza under ten minutes and Taxis which get me somewhere in really good time.
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
You sound like chickz0r, who used to ask for ‘half lettuce’ on her burgers at Macca’s to make sure they were fresh…
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)
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).
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.
“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)