I made some good tips the other night. A $9 tip on an $18 bill, and a $40 tip on a $150 bill (nice! Thank you Russian-immigrant-sounding family!) But the server in the next-door section went home with just $25. Stiffed twice. And on a Saturday night!
It's a maddening aspect of the hospitality industry. Bad service will earn you a bad tip every time, but good service won't necessarily earn you a good tip.
I've blogged about tipping before, and Kyle's comment made real sense to me:
A "Christian sense of social justice" has spurred a whole lot of people to shell out a few more dollars for clothing that's not manufactured in sweat shops, or coffee that came from a farmer who was paid a fair price for his crop. Where's the justice for waiters and waitresses? In most states, we only make $2.13 per hour. If you're only tipping 10%, you're stealing the server's labor. We need a Fair Service movement to match the Fair Trade movement.
I can imagine service so wretched that a small tip is justified. There are some sketchy people in the hospitality industry, and on rare occasions, you might draw the seriously hung over waiter or the racist waitress whose service deserves a mere $2.13. Just remember that a lot of things can go wrong in a restaurant, and many of them might not be the server's fault. Stiffing the server often punishes an innocent party.
In the meantime, Mr. and Mrs. Casual Dining Customer, let me be so bold as to encourage you to be better guests by not committing the following gaffes (all of which either I or my co-workers have had to deal with):
- For God's sake, sit where the host wants you to sit. It ain't for grins 'n' giggles that she's led you to that table. It may well be that the other table you think is so great is in a section whose server is totally in the weeds. Sit there, and expect to wait a while to be greeted. Even longer to get your food and drinks.
- Don't try to order food and talk on your cell phone at the same time.
- Don't order stuff that's not on the menu and take umbrage when it's not what you expected. For instance, I serve in a casual dining chain, not a Tiki bar. If you order a zombie, we'll give it our best shot, but casual dining in Richmond ain't lounging on the beach at Key West. Also, we ain't a fish camp. We don't do hush puppies. And another thing; don't ask for steamed spinach when it's not on the menu; complain that said steamed spinach doesn't amount to much (it wilts, you know, when you steam it!) and then when I bring out a Popeye-sized pile of steamed spinach, look at me with offended disbelief and say, "That's a lot of spinach, don't you think?" I won't say it, but I will think, "OK, Goldilocks, next time I'll bring out a scale from the kitchen and get the portion just right."
- Don't think that coming into the restaurant for your to-go order absolves you from tipping. Especially if you drive a black BMW. I bring you the food just the same, and even if I make a tad more per hour for to-go service, I ask you, "What job on earth would you do for $4.00 per hour? Stop stealing from me!"
For extra credit: you parents of small children, resist the urge to feed them saltine crackers you've collected from the salad bar. The crumbs go everywhere, and when they mix with the condensation from the glasses, the stuff sets up like concrete. It's a mess to clean up. But props to you for being one of the better tipping demographics.

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