Tipping your food server - a real life guide.
In the last few years I've noticed many servers seemingly feel they are
"owed" and do the bare minimum, knowing they are still going to get a
"decent enough" tip. You know when the server is doing all they can and when
they simply don't care. While rewarding great performance is always
appreciated, you shouldn't be afraid to allow your gratuity to speak for you
when required. Leaving a good tip when the service was poor sends a message
to the server that they did fine and that's the wrong message. Lackluster
service doesn't need to be and shouldn't be rewarded.
Expect to be greeted within two minutes of being seated, your drinks to
arrive three minutes after ordering (give bar drinks five minutes) and
unneeded items to be removed in a reasonable time. Your server should be
friendly, accommodating and knowledgeable. This is all well within their job
description and what your tip is paying for. I accept no attitude from a
server and speak to a manager if one is perceived rather than deal with it
throughout the meal. It is your right as a guest to receive good service.
Outstanding service: 30% - I've received and left 100%+
Great service - 25%
Good service- 18%
Reasonable service - 15%
Mediocre service - 10%
Poor service - 3-5% to cover the server's expenses
If you realize that servers depend on their tips for their income and don't
want to harm them financially, I commend you. You would be doing a service
to the serer, the restaurant and those who follow you to speak with
management about your experience. The server will then know they fell short
of your expectations and will be coached for the benefit of all concerned.
If you get outstanding service the management would love to hear that as