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#1 |
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I think there are some over expectations on this part of the forum, especially on the shoulder seasons. I worked at a local restaurant a couple of summers. Especially in the spring and fall, it was local trade. I recall, after going to college, my parents stopped in and wrote that "Bob X, a local general contractor, was pouring coffee and taking orders " Made sense to me as I had done the same thing when I was not an employee, but had helped out to keep things working. I know those days are gone, but I think newcomers (less than 30 years, to be generous for age) need to have an understanding of what it takes to run a seasonal business. Everybody helps!!. If you have to get your own extra water or napkins, that is not to complain about. You should be posting on TripAdvisor or FB about how friendly everybody is/was or how you were welcomed into the local atmosphere. If you've never been on the other side of the table/bar, here's your chance. Just be a good Scout and help out. We've done this in the Lakes Region, pubs in London and in Greece. Just be helpful and don't knock the staff for being overwhelmed. Be warned, you'll start over-tipping. And ask to help before you just jump in. There's a knack to this stuff.
Help, don't complain. Oh! A big smile, nothing else, is good hep too. |
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#2 |
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Been to Katie's Kitchen in Wolfeboro?
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#3 |
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During a boring Saturday, pre-Superbowl night...
Although I agree with the fundamental issue of helping out...and I have got up to get my own water refill frequently, do you tip the same for service not rendered? Tips have gone from 15% to 20%, and has service improved?
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#4 | |
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Service HAS improved, but that may be because I go to better restaurants now. I've learned to be a better customer by asking more questions when I'm in a new place, and being very clear about what I want and when I want it. Learned some of this from watching my grandchildren (8 & 10) interpret the menu and then negotiate their order with the server. If we're a repeat and we've had good service, we ask to be seated "in Linda's section" when we make the reservation. "Linda" knows she's been requested before we're seated, and yes, the service is better. |
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#5 |
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My wife and I went out to dinner with another couple last summer in the Boston suburbs. I always have cash on me and the other couple always pays with credit. We usually make the night of it so we occupy the table for a few hours and we leave a good tip of 25% because of it.
This particular night I could tell the waiter wasn't pleased because his table wasn't turning over. We got the bill and the couple we were with demanded to pay so I left the tip in cash in the middle of the table. When the waiter came back and saw there was no tip added on the credit card tab he lit into us for not leaving a tip and occupying the table all night. I reached to the middle of the table and grabbed the tip I had left in cash and told him "for that outburst you're not getting this" and we walked out. We've never been back to that establishment. |
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#6 |
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When I was much younger I performed a lot of manual hard physical labor and I was always taught by my father to respect others that perform these difficult service tasks. As such since I was a small child I have always been kind and courteous to wait staff and I even go as far as to assist with gathering dirty dishes or piling them to assist. I have almost always could the staff to be extremely appreciative of the help no matter what type of restaurant (high end, family style, pub ect...) and hopefully it means better service for me and a better tip for them. In contrast I had always found my ex father in law to be extremely tough on the wait staff and obten found it embarrassing to dine out with him
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#7 | |
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#8 | |
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#9 | |
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You really showed him who's boss, though. Sent from my Moto G (5S) Plus using Tapatalk |
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#10 | |
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#11 | |
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Being a waiter is one of the hardest jobs to have and sometimes it's because of people like you.
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#12 | |
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#13 | |
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#14 | |
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For the record, I'm pretty sure there are much, much harder jobs. Personally, I couldn't do it since I can't walk and chew gum at the same time. However, a server with a great attitude goes a long way in overcoming other deficiencies. |
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#15 | |
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The poor waiter probably lost over $200 for the night because you felt insulted. I sure have a hard time understanding why you couldn't have explained to the waiter that the tip is on the table instead of on the credit card. He might have apologized to you if you did.
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#16 | |
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#17 |
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The audacity of some people. Listen to this: last night, my barber asked me to get out of his chair when my hair was done so he could serve other waiting clients. I couldn't believe it! And I was gonna tip him an extra buck and everything!
And then--THEN--I was sitting in the car wash with my kids for an hour because they love the "octopuses," and the guy was all, like, "there are other people to serve, sir," and I was livid. I WAS GONNA TIP HIM A SILVER DOLLAR!!! I just don't get it--what happened to that America I grew up in?! Sent from my Moto G (5S) Plus using Tapatalk |
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#18 | |
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When you go to eat in the North End most of the restaurants are small and they need to turn the tables over. So most of them don't serve desert or after dinner drinks. This encourages people to get up and walk around to the other establishments like Mikes Pastry and other cafes. They don't give you attitude through out the meal so you will leave ASAP! |
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#19 |
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#20 | |
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And I ain't sho' where you be from, but $15 fo' a martini ain't no high-rollin', homie. Sent from my Moto G (5S) Plus using Tapatalk |
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#21 | |
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#22 | |
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Understood. I think I missed that in your post. Sent from my iPhone using Winnipesaukee Forum mobile app |
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#23 | |
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What you're also failing to account for is that servers make a very very low wage. I don't know what it is now but last I heard it was about $2-3/hr. So, while you were enjoying your 3 hour meal with expensive martinis you likely made the server wait on you for under $10 before taxes. I don't care how many other tables the server had, that's just straight disrespectful and greedy regardless if you received sub par service or not. Tip amount is always a matter of personal opinion. To me, you have to do something significantly wrong to earn under 20%. I'm not saying under 20% isn't justified, but I can't recall a situation where I flat out didn't tip...even on the most nominal of checks. Seems like putting the cash on the table instead of with the check was the triggering mechanism. But justifying no tip based on a servers reaction that DEPENDS on tips after waiting on you for hours...my opinion is pure disrespect.
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#24 |
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Well I guess the majority here doesn't mind being verbally abuse when dining out. Not me, I won't stand for it!
I return to the establishments that treat me with respect, which is 95% of them. I work just as hard for my money as they do, if no harder. |
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#25 | |
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I train my staff to understand that some people may come to a restaurant in a hurry and others may be joining friends or family they haven't seen in a very long time which may lead to an extended visit. We are in the business to accommodate both and therefore need to recognize who is who. I discourage our staff from looking at an individual tip. I encourage them instead to look at the end of the month total and ask them self if it was worth it then. |
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#26 | |
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#27 | |
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I just refuse to go there even again. |
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#28 | |
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#29 |
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I tend to agree. I tend to clear the air with the server at the outset regarding timing in a friendly manner. Enjoying the extra time is also why I tend to tip full amount on any bottle of wine ordered, too, even though there is limited interaction once selected and opened.
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#31 |
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Here is a somewhat over-the-top dining experience. I remember seeing this in my distant youth. Some of you will enjoy it; some will, no doubt, not. To ensure this is on topic, I'll ask the questions: "Should the diners tip"? and if so, "How much"?
"The Restaurant Sketch" https://www.youtube.com/watch?v=Z9VLwV48OHs |
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#32 |
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Welll. No check, no food, no tip. However, in the theatre you tip the usher, not the actors, so tuppence to the guy in the red jacket.
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#34 |
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$400 tab for tying up a table for 2 hours seems legit to me. It's not like they were sitting drinking free water for the 2nd half of their dinner. If the waiter had 4 tables and they were all tied up for 2 hours and he "only" made $400 that night, it seems pretty good to me. But waiter likely had more tables, and after the 2 hours were up, he at least turned them all once. When I read this thread, some of the opinions make me think that the tip should be based on the time you spend there.
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#35 | |
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#37 |
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On the tab there is a line for the tip.....simply write "on table". Problem solved.
This is what I do when I leave a cash tip. |
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#38 | |
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Some restaurants clearly state they are not looking to turn tables; "your" table is yours for the night. Others are looking to turn tables through reservations and/or walk-ins. Knowing the expectations of the establishment and stating yours if the plan is to linger makes good sense. Still, though, no server should be rude. |
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#39 | |
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On the other hand, my wife and I ate at a place in White River Junction one time when we were passing through. We were walk ins and the hostess told us the had a table available now, but it had a reservation in 1 hour. We gladly accepted the offer, put in drinks and apps as soon as our server came over, ordered entrees the next time she walked by, skipped desert, and were off the table in 45 minutes. Like the poster above says, either approach is ok - it would just be nice to know about it up front. Last edited by StevenGilford; 02-13-2019 at 12:22 PM. Reason: Adding another story |
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#40 | |
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#41 | |
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If dessert cafes can make a profit on dessert (and drinks) why can't a restaurant make money on dessert & drinks when you're already at their table? In my mind, a good server is a sales person as well. "You're going to love the Salmon, but "save some room for Chef Elmer's Kentucky High Pie". "You want fries with that? How about an apple pie for dessert?" I think there's money in the upsell. |
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#42 | |
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#43 |
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Looks like there might be a shortage of restaurant labor force again this coming season, which I really hope is not the case. There have been 4 local restaurants advertising for all types of help from hostesses waiters chefs and bus boys.
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#44 |
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Every restaurant will struggle next summer as they did last summer!
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#45 |
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This is the time of year the process normally starts as I recall, so you can do interviews and get lined up before ice out, and you can do interviews during spring break. Of course, there aren't as many family owned, summer only businesses as there used to be. I hope people are prepared this year and the employment situation evens out for everybody. You may see more 14-15 yo busing and washing dishes.
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#46 | |
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Yes I agree the restaurants seem to be under more pressure. I hope that they all have their positions filled and they have a successful season. I would really hate to have situations like last year where section of restaurant were unoccupied because of lack of staff. Certainly have no issues with 14-15 year olds busing and washing creates a good work ethic at a young age. Sent from my iPhone using Winnipesaukee Forum mobile app |
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#47 | |
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#48 | |
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Last edited by baygo; 02-23-2019 at 10:40 AM. |
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Some (unskilled) claim that their previous employer is downsizing its workforce to account for anticipated increases in minimum wage and matched with holdings associated with paid family leave. Some (educated mid management level) have been replaced by AI. Some (social program recipients) are coming out to work because funding dried up for the programs they relied on. Some wanted to leave the job they have and join us because we have a good reputation. |
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Do other area schools have similar programs?
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You do offer more opportunities for servers to make more money then most of the establishments in the area. Full house each evening during the summer months is a servers dream
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