RTP-area local music and culture

[James Hepler <jameshepler AT yahoo.com>]

When finances dictate that I just can't spend another
5% for dinner, I make it my practice to be the most
polite, gracious, and forgiving customer that my
server has ever had.  At least that way if my only
tipping 15% causes any grief, the server has a
somewhat pleasant overall experience to fall back on.

--- Chris Calloway <ifoufo AT yahoo.com> wrote:

> --- Chris Rossi <nospam AT spacelabstudio.com> wrote:
> > When was 15% declared not enough exactly?
> 
> Never.
> 
> I know a search of the archives would turn up that
> this is one of the most over talked about topics on
> amch. And last I checked years ago, those fruitcakes
> on tri.dining *never* stop talking about it. But
> anyway, to flog a dead horse, I need to rant...
> 
> In the late 70s/early 80s there was a rumor campaign
> by more aggressive service workers to suggest that
> 15%
> was not enough, given the state of wage exemptions
> and
> new tax laws, and that 20% was more appropriate.
> This
> has taken hold in the popular consciousness over the
> years as more people have actually worked as service
> workers. Like Lisa implied, doing the job promotes
> empathy for the job. But older people have resisted
> this trend. Depending on how old you are, and how
> recently your parents have influenced your ideas
> about
> tipping, your conception of what constitutes
> reasonable tipping may be somewhat predictable.
> There
> were previous times in this country where 10% was
> the
> norm. It might be interesting to excavate the means
> by
> which tipping has changed over the decades. Or not.
> But there is no tipping authority and what people
> think about tipping is more a function of their
> experience and feelings of self-worth than any cut
> and
> dried necessity. Anyone who claims otherwise is
> smoking crack.
> 
> I have always taken tipping to mean that sorry
> service
> gets 15% and all other service gets 20%, with a
> minumum of a $2 tip (for tabs less than $10), as I
> started being responsible for tipping right as more
> people were *asserting* that 20% was appropriate
> after
> having grown  up in the times when 15% was the most
> anybody should *ever* have tipped. If service
> workers
> were going to bitch and moan that 15% wasn't enough,
> I
> took their word for it and began my tipping career
> at
> 20%. However, my bucks will stop there. 20% is the
> end
> of the road for me and the only time I ever go more
> is
> to round off to an even amount that suits me or
> reward
> something out of this world great. If service
> workers,
> and I have been one numerous times, want to launch
> another campaign that 20% isn't enough and that it
> should be 25%, well then, they can try. But I'm not
> biting. %25 is reserved for those special occasions
> where through no fault of my own I've been made to
> feel like a some kind of prince, and in no way
> should
> ever be expected. 25% should only be delivered in
> those instances where it can be sure not to be
> construed as trying too hard to make an impression,
> like you're trying to be some bigshot asshole
> throwing
> money around for effect. Even then, it's a judgment
> call.
> 
> Here's an open secret: when you tip fully, you feel
> better about yourself. Poor tippers, people who
> cheat
> on their taxes, and Republicans are probably
> miserable
> on the inside. Good tipping promotes prosperity and
> a
> better world. It's worth the "extra" 5%.
> 
> And this is somewhat supported by the service
> industry, also, as I continue to see "tip guides"
> (those tables somtimes printed on the backs of bills
> that show dollar amount of bill on one axis and tip
> percentage on another axis) where the tip columns
> are
> 15, 17, 18, and 20 percents. On occasion I have also
> seen printed on the bill what 18% of the bill would
> be
> (never 15 or 20%, though). 18% seems to be the
> amount
> charged for parties of six or more (which never
> fails
> to elicit the response around the table that "she
> would have gotten more if the tip hadn't already
> been
> added in;" at least in the company I keep.)
> 
> So, fish pants or not, Mr. eGullet is not the total
> asshole he's being painted to be. Maybe he's not the
> nicest guy in the universe for letting the world
> know
> he's spent $1500 on dinner at least twice. But he's
> only about 1% off what restaurants seem to expect
> themselves fro tips. And he apparently has good
> taste,
> realizing quickly that The Federal is a pretty rare
> and special place. It's definitely an order of
> magnitude above any other place in town, "divey" or
> not. I tend to think of The Federal as eminently
> comfortable and easy on the eyes and ears rather
> than
> divey. Also, whether Abby or anybody else, I've
> never
> had anything but fantastically great and friendly
> service at The Federal, even from the neophyte
> first-day on the job servers. I'm at the point where
> I
> just don't see the need to go anywhere else but The
> Federal if I can get there before the kitchen closes
> and my financial goal in life is to get to the point
> of making enough money again where I can eat there
> every day. The Federal just excels in every
> category:
> food, atmosphere, value, and service. And excels in
> those categories to a degree and at a consistency
> that
> just seems a little surreal. Really, there seems to
> be
> some magic pixie dust scattered over the place. They
> do a superhuman job.
> 
> And I really want that Ranier Beer sign for myself.
> Whoa, is it just too cool or what? And if I had it
> for
> myself, I'd hang it in The Federal, right where it
> is
> now, because that's where it belongs and looks best.
> 
> I also always calculate on the after tax amount just
> to avoid the squabble. If I get comps or discounts,
> I
> calculate on the amount it would have been without
> the
> freebies. This is a point of etiquette, the point of
> etiquette being to make other people feel
> comfortable,
> not create constroversies. So err on the side of
> generosity if there is a question. 20% of the full
> stated amount.
> 
> I also never tip for counter or buffet service, even
> if someone brings me my food or tops off my drink
> after I've gone gone through a line. In some
> instances
> of serve yourself, I will leave a *small* tip ($1)
> if
> it is obvious that the token tea filling service has
> been significant in some way. But I'm not leaving a
> tip at the K&W, sorry. I carry my own tray, and
> seldom
> have I not had to get up to go find the tea pitcher
> myself. When I get old and arthritic and someone has
> to carry my cafeteria tray, then I may think about
> it.
> But I'm not leaving tips in the tip jar at any order
> window. If the workers at self-serve joints are not
> getting a full wage, they need to take that up with
> labor authorities (and this is something underpaid
> workers need to be encouraged to do more, not
> 'incented' away from). My rule is, I need to sit
> down
> and have someone come take my order before getting
> into tip mode. If I have to perform the order
> delivery
> service, well then, tip me damintol for working in
> your restaurant rather than someone else. To me, the
> whole idea of ordering at a window and then having
> someone deliver a tray is just a racket of wanting
> it
> both ways: self-service while sticking a hand out
> for
> tips. I'm not biting. Decide whether your
> establishment is self-service or full-service. But
> half-assed service is just confusing and dumb. It's
> unreasonable to expect people to make a living from
> collecting quarters for carrying around a pitcher of
> tea.
> 
> I have found that the European service charge model
> works better in some places that others. In the
> places
> where it is observed the strongest, I have found
> that
> it works the weakest. That is, places where tipping
> is
> 
=== message truncated ===



                
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