Tips on tipping

 

 

Spilled coffee, screaming kids, overcooked steaks, never-ending requests and a salary of only $3 an hour — and you thought you had a rough day at the office; those employed in the hospitality industry are continuously faced with the challenge of smiling and serving others — through the good and the bad — all for the sake of a decent tip.

With nearly 16 million people jobless and corporations being forced to trim payroll, more and more people are taking jobs hosting, serving and bartending to make ends meet. During the economic downturn, business owners are not the only ones cutting back; patrons are as well. Over 50 percent of people surveyed by Mintel International, a market research firm, reported eating out less often.

For those who are still dining out, their tips are vital for those serving to stay afloat. "Tipping is very important because since we make low hourly wages all we get to take home is tips and that is after we tip out the bar and server assistants. Plus, the checks are usually voided checks after taxes," said Janece Peterson, an Outback Steakhouse server.

 

They depend on gratuities from customers in exchange for good service and feel they deserve it. "They gave you great service, run around to make you comfortable, why not reward them for that," said Dee Bamiduro, an Eatonville server.

 

The typical tip at a restaurant is 15 to 20 percent of the total bill. Those who always tip usually have the best intentions at heart, but may miss the 15 percent mark. For many, it's not about being cheap but rather unknowing. It's important for patrons to realize that when a server is properly tipped, their hourly take-home pay can be as much as 10 times the hourly wage provided.

 

"For people who don't tip well, it's more of a not knowing the proper etiquette," said Bamiduro. "What annoys me is when people think they are leaving a good tip, and they're not. They're like 'oh he did a great job' and then it's really only 12 percent."

 

Another issue workers face with tipping is the mood of the customer. "A lot of times someone could have had a bad day or be in a bad mood and take it out on their server which is not fair," said Alisha Benjamin, a Ruby Tuesday hostess and server. People working in the service industry have bad days too, but both parties must work together in order to make the dining experience pleasurable.

Benjamin also noted that it's essential to separate the two main departments of a restaurant. "You have to make the distinction between the kitchen and the server. If your food is not to your liking that is not the fault of the server," she said. Whether it be your mood or dissatisfaction with the cooking, neither should be reflected in the tips that the servers work hard to earn.

 

For many who have worked in restaurants, the job was a learning experience in patience and the art of tipping. "I think when you work in a restaurant you learn how to tip, you know what it's like to be in that situation. Now I'm a very good tipper, you have to be stone cold rude to me for me not to tip you," said Bamiduro.

 

However, working in the restaurant is not the only way to become a good tipper. Be aware that those in the service industry are allowed to have bad days; most things are out of their control and how much money they earn is in the hands of the customers.