Cranjis McBasketball
Crow T. Robot
Knew what the hell that thing was supposed to be
Peace Love and Nothing But
Posts: 41,898
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Post by Cranjis McBasketball on Jan 3, 2018 4:30:03 GMT -5
Why do you hate everyone that doesnt tip 20% like you know their background and why don´t you just complain to your boss about your low wage instead? Honest question here from someone who isn´t in the US and where tipping is not normal. And btw: No you don´t pay that much money in Berlin, actually every single item is much cheaper than the US...and we don´t tip and have 8,50 minimum wage. The stock answer is "If you can afford to eat out, you can afford to tip". Tipping is meant to be this nice little thank you, that's why it's actually called gratuity, but it's kind of morphed into this, "You're here, I'm here, now pay my wage" kind of thing. I always overtip if anything, but it is f***ing bizarre, the whole thing.
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Unocal 76
King Koopa
Providing The Finest Oil
Posts: 12,687
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Post by Unocal 76 on Jan 3, 2018 5:03:28 GMT -5
How much does a restaurant worker emphasize the presence of appetizers and desserts on menus?
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MAGGLE
Dennis Stamp
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Posts: 4,511
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Post by MAGGLE on Jan 3, 2018 6:28:56 GMT -5
The stock answer is "If you can afford to eat out, you can afford to tip". Tipping is meant to be this nice little thank you, that's why it's actually called gratuity, but it's kind of morphed into this, "You're here, I'm here, now pay my wage" kind of thing. I always overtip if anything, but it is f***ing bizarre, the whole thing. Agreed. While I tip well, the system is archaic and broken. The mentality that has been adopted and normalized, especially the misplaced anger towards tipping, is ridiculous to me. It's so ingrained in American culture, you're immediately labeled a villain for trying to bring up a discussion about its problems. Thank you for actually joining the discussion, I thought I would be vilanized aswell for bringing this issue up. I don´t even see the problem here, as soon as I would find out that my favorite restaurant isn´t paying the staff properly...I just stop going there. Also there are a lot of jobs that one can do in 2018, I was broke for about 5 years of my life as well and struggled...but I would have never ever worked a second in an establishment where I don´t get the money that I deserve. This is a horrible situation that you guys got going on and I am thankfull that I live in a country that does not share these problems. Again thank you for actually having a normal discussion about this. But I got to be honest, if I visit the US and the waiter treats me like crap...he is getting nothing (I would not go back there anyway, after reading some stuff about it, they would probably spit in my food the next time).
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Cranjis McBasketball
Crow T. Robot
Knew what the hell that thing was supposed to be
Peace Love and Nothing But
Posts: 41,898
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Post by Cranjis McBasketball on Jan 3, 2018 6:44:15 GMT -5
Agreed. While I tip well, the system is archaic and broken. The mentality that has been adopted and normalized, especially the misplaced anger towards tipping, is ridiculous to me. It's so ingrained in American culture, you're immediately labeled a villain for trying to bring up a discussion about its problems. Thank you for actually joining the discussion, I thought I would be vilanized aswell for bringing this issue up. I don´t even see the problem here, as soon as I would find out that my favorite restaurant isn´t paying the staff properly...I just stop going there. Also there are a lot of jobs that one can do in 2018, I was broke for about 5 years of my life as well and struggled...but I would have never ever worked a second in an establishment where I don´t get the money that I deserve. This is a horrible situation that you guys got going on and I am thankfull that I live in a country that does not share these problems. Again thank you for actually having a normal discussion about this. But I got to be honest, if I visit the US and the waiter treats me like crap...he is getting nothing (I would not go back there anyway, after reading some stuff about it, they would probably spit in my food the next time). The only time I have ever stiffed the wait staff was when I didn't even end up paying. I went to my usual bar with my girlfriend, we had a waitress we'd never seen before. We ordered a beer each and after about an hour passed by, we decided to go. One of the girls we knew met us at the till, not our waitress mind you and asked why we were leaving so soon. I said, "We'd stay, but we haven't seen our waitress in about an hour now, sooo" The girl said, "Ugh, I think I know you had. Your bill is on me." It was only two beers, so like $15 Canadian anyway, but I never saw our waitress there again, so I assume she got fired. Actually, that girlfriend ended up working at a buffet and would always bitch about tips, they had a menu, but the normal customer was having buffet. So her whole job as waitress was pouring them a glass of water, not sure how much she expecting for that, but way more than she got apparently.
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Deleted
Deleted Member
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Post by Deleted on Jan 3, 2018 7:05:20 GMT -5
Why do you hate everyone that doesnt tip 20% like you know their background and why don´t you just complain to your boss about your low wage instead? Honest question here from someone who isn´t in the US and where tipping is not normal. And btw: No you don´t pay that much money in Berlin, actually every single item is much cheaper than the US...and we don´t tip and have 8,50 minimum wage. The stock answer is "If you can afford to eat out, you can afford to tip". Tipping is meant to be this nice little thank you, that's why it's actually called gratuity, but it's kind of morphed into this, "You're here, I'm here, now pay my wage" kind of thing. I always overtip if anything, but it is f***ing bizarre, the whole thing. I hate this nonsense. I CAN afford to eat out sometimes, because I bust my ass at my job same as anyone else to do it. I can afford the food, I can afford the tax on the food too, I don't make enough money to give some of it up. If you're a server who gets aggressive or snippy about it, you're getting mad at the wrong person. Don't let that frustration get misdirected on me. I didn't pick it.
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msc
Dennis Stamp
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Post by msc on Jan 3, 2018 7:37:53 GMT -5
Is a standard burger meal in the US really $12? I can get a cheeseburger meal from one of the places that locally sources their meat for about $7, not counting delivery and tip (I always try to tip when I can afford it, working class poor solidarity and all that). And we have legal minimum wage too ($10.17 an hour via today's money market).
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Post by Ganon83 on Jan 3, 2018 12:42:56 GMT -5
How big is Batista's dick?
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Post by Heeltown, USA on Jan 3, 2018 14:29:41 GMT -5
This thread is devolving quickly into tipping etiquette. I'll take some of the blame for sure. I gave my answers honestly, but Im not engaging in any more conversation about tipping.
There have been some good questions in this thread, but I honestly thought we'd be getting more "Whats the best days to order seafood at a restaurant?" Or "Why do they only sell my favorite beer in 10oz cans when I visit my family in a certain state?" type technical questions.
Anyway, Im all for keeping this going. Any non tipping questions are still welcomed
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Post by Heeltown, USA on Jan 3, 2018 14:30:47 GMT -5
How big is Batista's dick? Melina held her hands apart and said "this big" when I asked her.
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Post by Heeltown, USA on Jan 3, 2018 14:32:29 GMT -5
Is a standard burger meal in the US really $12? I can get a cheeseburger meal from one of the places that locally sources their meat for about $7, not counting delivery and tip (I always try to tip when I can afford it, working class poor solidarity and all that). And we have legal minimum wage too ($10.17 an hour via today's money market). It can vary across the country, but most sit down restaraunts charge between $9-$14 for a burger and fries. They also tend to be a step up from fast food and diners who are much cheaper.
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Post by Heeltown, USA on Jan 3, 2018 14:38:07 GMT -5
How much does a restaurant worker emphasize the presence of appetizers and desserts on menus? You mean the waiters/bartenders? If they are smart they emphasize them alot. Every thing added to the check increases their chance of making more money. I don't think Ive ever greeted 4 guys and not offered wings and beer. If I have women, Im more sensible and offer Hummus or Bruschetta Its a cheap move, but if ya got a table with kids just mentioning "Mozzarella Sticks" sends the half pints into a frenzy that makes it impossible to say no. Ditto for dessert. Its all about upselling.
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Post by Heeltown, USA on Jan 3, 2018 14:44:52 GMT -5
Ive never met one that doesn't. In fact, I don't trust people in this business that don't do at least one of the following, smoke, drink or get high. Restaurant work can be highly stressful. If you don't have a release, there is something wrong with you. Wow, that is such a ridiculously incorrect statement. Lol. I've worked I'm the industry for close to ten years, have worked as a sous and dealt with plenty of hot heads and stressful situations and have never drunk or used any recreational drug my whole life. I also haven't been sick for years. My girlfriend also works for one of the biggest restaurants in the city as a sous chef and will at most have two shots of vodka a year.. Drugs actually weaken you by masking the problem. There are much healthier ways to deal with the pressure in a way that's actually healthier. I don't care if people use drugs for fun, but to imply it is needed to succeed is an insane statement. Its the same as drinking coffee to stay up, its a silly habit that gets you hooked instead of just sleeping better or having a better diet. I've been reading through your thread and find your perspective interesting, but the industry definitely is changing for the better when it comes to drug abuse. It also helps that this old school mentality of running a kitchen like a military is slowly being replaced with treating people in a dignified manner. My response you quoted was tongue in cheek but it was very cool to hear about you and your girlfriend's careers and how they go against the stereotype. And spot on about the evolution of how kitchens are run. When I first entered kitchen life as a teenager it was like being in boot camp with Chef as my drill instructor
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Post by Heeltown, USA on Jan 3, 2018 14:56:15 GMT -5
What are the “big money” jobs in your average restaurant really? For example I know in some industries salesman type jobs can actually make more than their bosses by getting commissions, tips, or excessive overtime. Also, in your experience what has been the ballpark gross annual income of each kind of job in a restaurant (bartender, chef, waitress, etc.)? Your big money is in being an Executive Chef, Bartending and being the lead waiters of a place. If the management team is eligible for quarterly bonuses and profit sharing it can be lucrative too. But generally with the exception of the General Manager and Chef, the top bartenders and servers make the most, and sometimes even more. It is very much like sales where the top performers make far more than their bosses. I hate to say this, but the low men on the totem pole tend to be the cooks, because of how disposable they can be. Dishwashers too, but finding someone who wants to be the day in, day out guy can be hard, so at least in my experience, when I found one who was dependable, I payed him more then some of my cooks. Its the job nobody wants in a restaurant, plus their role is doubled as the janitor in most places. Bussers and food runners are paid low hourly rates, however their income is supplemented by being given a portion of the servers' tips. I would love to give case examples of the pay slotting based on different restaurants Ive worked for, but I fear some people in this thread would flip their lid if they saw what some people can make in this business.
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Post by bootytea on Jan 3, 2018 16:54:19 GMT -5
Wow, that is such a ridiculously incorrect statement. Lol. I've worked I'm the industry for close to ten years, have worked as a sous and dealt with plenty of hot heads and stressful situations and have never drunk or used any recreational drug my whole life. I also haven't been sick for years. My girlfriend also works for one of the biggest restaurants in the city as a sous chef and will at most have two shots of vodka a year.. Drugs actually weaken you by masking the problem. There are much healthier ways to deal with the pressure in a way that's actually healthier. I don't care if people use drugs for fun, but to imply it is needed to succeed is an insane statement. Its the same as drinking coffee to stay up, its a silly habit that gets you hooked instead of just sleeping better or having a better diet. I've been reading through your thread and find your perspective interesting, but the industry definitely is changing for the better when it comes to drug abuse. It also helps that this old school mentality of running a kitchen like a military is slowly being replaced with treating people in a dignified manner. My response you quoted was tongue in cheek but it was very cool to hear about you and your girlfriend's careers and how they go against the stereotype. And spot on about the evolution of how kitchens are run. When I first entered kitchen life as a teenager it wams like being in boot camp with Chef as my drill instructor My bad, its just that I hear it a lot from coworkers and at parties so I instictively get defensive. Lol. Yeah, from my observation, the millennial crowd aren't very loyal to a single employer as much as previous generations so they don't put up with it a lot of crap It can be frustrating for old school chefs who don't get it. For instance, I tried my hand at a really popular brunch restaurant in my city for two and a half years which was tough because the entire staff were entitled hipsters. Lol. I regularly had to remind myself that not everyone is as thick skinned as I am. Do you think its meanwhile pursuing a catering company? Its something I've been considering lately.
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Post by Heeltown, USA on Jan 3, 2018 17:15:51 GMT -5
My response you quoted was tongue in cheek but it was very cool to hear about you and your girlfriend's careers and how they go against the stereotype. And spot on about the evolution of how kitchens are run. When I first entered kitchen life as a teenager it wams like being in boot camp with Chef as my drill instructor My bad, its just that I hear it a lot from coworkers and at parties so I instictively get defensive. Lol. Yeah, from my observation, the millennial crowd aren't very loyal to a single employer as much as previous generations so they don't put up with it a lot of crap It can be frustrating for old school chefs who don't get it. For instance, I tried my hand at a really popular brunch restaurant in my city for two and a half years which was tough because the entire staff were entitled hipsters. Lol. I regularly had to remind myself that not everyone is as thick skinned as I am. Do you think its meanwhile pursuing a catering company? Its something I've been considering lately. Catering is good business, I know a few chefs that have moved into that exclusively and found success; conversely I know a couple that didn't. I truly feel catering is an epitome of the phrase "Its not what ya know, its who ya know" Having a broad and diverse menu of options is great, but do you have a repoire with local venues? Are you well known amongst a large circle of potential hosts? It can be a tough nut to crack, but well worth it.
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nm
Hank Scorpio
Posts: 6,081
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Post by nm on Jan 3, 2018 17:40:33 GMT -5
Is a fish taco shaped like a fish?
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Post by KAMALARAMBO: BOOMSHAKALAKA!!! on Jan 3, 2018 18:24:59 GMT -5
I just hurriedly had to tip a delivery man from a Chinese place. The bill was a little over $79 and I tipped $20. I know it’s more than 20 percent, but is that way too much? Oh well at least I wasn’t tipping with my money anyway Plus even with my own I like to risk being more generous than a cheapskate.
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Post by Brandon Walsh is Insane. on Jan 3, 2018 20:59:54 GMT -5
I just hurriedly had to tip a delivery man from a Chinese place. The bill was a little over $79 and I tipped $20. I know it’s more than 20 percent, but is that way too much? Oh well at least I wasn’t tipping with my money anyway Plus even with my own I like to risk being more generous than a cheapskate. So you gave him $99? That's an odd amount. Ha.
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Post by KAMALARAMBO: BOOMSHAKALAKA!!! on Jan 3, 2018 22:29:31 GMT -5
I just hurriedly had to tip a delivery man from a Chinese place. The bill was a little over $79 and I tipped $20. I know it’s more than 20 percent, but is that way too much? Oh well at least I wasn’t tipping with my money anyway Plus even with my own I like to risk being more generous than a cheapskate. So you gave him $99? That's an odd amount. Ha. $99.19 to be exact. I should’ve thrown in the extra 80 cents to make it all 9s.
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