Quote:
Originally Posted by buddy
being a manager in a restaurant in my early years, i would go up to the table which left less than 10% tip and explained it was not mandatory but highly appreciated; also, take that chance as an opportunity for improvement to find out if there were any particular issue the customer(s) were not happy about.
like Moratorium said, in most restaurants the waiters had to "tip out", as in pay a certain percent based on their total sale to others (Kitcken members, Manager(s), Brake & Damage) before they can take home all their tips. In another words, if a waiter get no tip from a table, he/she is acutally losing money to tip out from his/her own pocket.
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We understand. BUT, here's a big BUT. That's not our problem. The compensation structure of waiter/kitchen staff & what not is not the responsibility of the customers. It's the relationship between u & ur employer. Therefore, just because you, as a waiter, have to pay tips to kitchen staff does NOT justify that customers HAVE TO pay you at leat 10% tips.
I would really like some input from people working in the food industry cuz the way I see it, it's just encouraging employers to squeeze their employee and transfer the cost to customers.