In 2004 Dr. Michael Lynn, associate professor at the Cornell University School of Hotel Administration, produced a paper entitled “Mega Tips: Scientifically Tested Techniques to Increase Your Tips” [PDF]. If you work in a restaurant, reading this pamphlet could help you increase your earnings. But if you don’t work in food service, knowing these techniques may help you separate good service from subtle manipulation! Lynn writes:
The techniques described [here] were mostly tested in low to mid-priced, casual dining restaurants. Thus, these techniques should work in such informal operations as [Applebee’s, Chili’s, Denny’s, Olive Garden, Outback Steakhouse, and TGI Friday’s]. On the other hand, these techniques may not work in more formal, upscale restaurants such as Chart House, Morton’s of Chicago, or Ruth Chris Steak House. In fact, most of the techniques would be inappropriate in the more formal atmosphere of fine dining restaurants.
Among the scientifically-tested techniques to improve tips are these:
- Wear something unusual — “Although you must usually wear a server’s uniform at work, add a distinctive element of clothing, jewelry or other adornment to your uniforms so that you stand out. This will help customers perceive you as an individual person rather than a faceless member of the staff.”
- Introduce yourself by name — Because introducing yourself can make you seem friendly and polite, the customer is more likely to feel empathy toward the server, thus increasing tips.
- Squat next to the table — Oh, how I hate when a server does this, and yet research continues to indicate that it leads to increased tips. In fact, it makes a difference of about 20% (or $1/per table).
- Repeat customers’ orders — Repeating orders demonstrates that the server has the information correct.
- Smile at customers — “Research has confirmed the cultural wisdom on smiling and has found that smiling people are perceived as more attractive, sincere, sociable and competent than are unsmiling people.”
- Sell, sell, sell — In college I applied for a job at Red Robin. “What’s the best way to increase your tips?” the manager asked me during the interview. I gave every answer but the one he was looking for: sell more stuff.
- Touch customers — Research shows that casually touching customers increases the tips of both male and female servers, but it’s more effective with young customers than with older customers.
- Write “thank you” or draw pictures on the check — These little messages convey friendliness and encourage goodwill.
- Give customers candy — “People generally feel obligated to reciprocate when they receive gifts from others. You can benefit from this by giving your customers after-dinner mints or candies. Upon receiving such gifts, most customers will reciprocate by increasing their tips.”

I don’t blame servers for employing these techniques to improve their earnings — I waited tables for several years and drew many smiley faces on customer checks — but I hope they don’t blame me if I decide to base my tips on the quality of service. If you really want to earn more from me, keep my water glass filled!
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This article is about Hints and Tips, Psychology
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Springs1,
Let me get this straight. It sounds to me that you basically think that EVERYTHING in the restaurant falls on the server. And technically you ARE paying the expo to do their job. That steak you’re eating really didn’t cost $15. Like everything else in this world prices are raised to cover costs. Examples include utility bills, and, ooops, employee wages. And honestly, somethings you just cannot tell if they are correct until you cut into the food. Example you ask? Here you go… Most restaurants cook their steaks over open flame therefore any steak cooked medium & over is nearly impossible to tell if it was cooked correctly just by looking at the outside. Of course it looks well on the outside sometimes but when cut into the steak it could be anywhere from medium to well. We do have temperatures to go by for what is “technically” medium so on & so forth but the meat itself can cook differently at times. That’s just one example. Yes the server SHOULD always look over the ticket to ensure that all the food is put together correctly. And in a perfect world that happens. Also in a perfect world there aren’t call-offs, no shows, & slackers. But guess what. This isn’t a perfect world. Servers are humans, not robots if you could ever look me in the face & tell me that you have never ever made one mistake in your life then I will be so happy as to have you as a guest in my restaurant. Your expectations have absolutely no lea way & are that of what we have for CEO’s & World Leaders. Being a server does not require a college degree nor to have finished high school. If everyone was as derogatory to me as you, my sanity would be better off on some street corner or under a bridge if it meant not having to deal with the likes of you. I get paid $2.13 an hour. I love my job. I have good days & I have bad days. Same with other people at other jobs. I don’t tell you how to do your job. You’ve got your bosses to do that. I’ve got my bosses to tell me every single day how to do my job. I just don’t understand why anyone would EXPECT someone to kiss up to them if it was just to tear down everything they did to try to help you have an enjoyable evening. To me, you seem like that mean little 5 year old on a sunny day entertaining himself with a magnifying glass & an ant hill.
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Rachel
“It sounds to me that you basically think that EVERYTHING in the restaurant falls on the server.”
Things servers CAN CONTROL ARE AS FOLLOWS:
1. The server can input the order wrong into the computer.
2. The server can bring you the wrong food.
3. The server can forget to bring something from the kitchen to our table.
4. The server can bring out something wrong that is very obvious such as the customer states “NO bbq sauce on their ribs, just on the side”, then brings out the ribs with bbq sauce on them and no side of bbq sauce. That’s not the kitchen staff’s fault my server didn’t get the mistake fixed before they brought me the food wrong, is it?
5. If another server brings out the food, it’s still part of our service if we receive a mistake with our food, even if our server put the order in right, the service still suffers regardless. So when I have had another server a couple of times forget a side dish that wasn’t my server, I still took it out on the tip, because for one thing I don’t know if my server is at fault and even if I did, it’s part of my service that sucks, therefore it’s something that should affect the tip.
6. Containers or bottles of condiments can always be brought out ahead of time, so you cannot blame ANYONE ELSE for YOU forgetting those since they need no COOKING involved and take less than 5 minutes to get to me.
Things servers CANNOT CONTROL ARE AS FOLLOWS:
1. Raw food if it’s not obvious
2. A steak cooked incorrectly if there isn’t an obvious color difference such as rare vs. well done. If another server brings out an obvious color difference mistake, my server couldn’t control that if they put in the order correctly, BUT, it still does affect the service.
3. A wrong burrito filling
4. Something covered up by something else that cannot be easily seen such as a pickle under a bun.
There may be other things I cannot think of, but the point is, MOST food mistakes ARE the server’s fault in general. If another server brings out the food wrong even if the main server put the order in 100% correctly, that still is part of the service. Yes, it’s unfair, but it’s unfair to the customer as well if you think we should tip based on as if nothing went wrong when it did. Good tips are for good service, so even if YOU didn’t bring me the wrong food and put in the order right or forgot my side dish or whatever kind of obvious mistake I have, I will still have lousy service waiting for the correct food.
“And technically you ARE paying the expo to do their job.”
NO, you are 100% WRONG! If someone stiffs the server let’s say. Guess what? The server STILL has to tip out around 8% of SALES to the following bartender(if the restaurant has a bartender), hostess or host, bussers, and expos. My server STILL has to pay the expo REGARDLESS if I tip or not. Therefore, that customer that stiffs isn’t tipping the expo, MY SERVER IS!
Let’s say I tip my server 12% for giving me not so great service. Guess what? That tip out money can come from my server’s PERSONAL MONEY they brought from home or it can come from SOME OTHER CUSTOMER’S TIP. It does not mean the server is using the money I tipped to pay the expo.
Let’s say my server uses the 12% I tipped to tip the expo, guess what? MY SERVER TIPPED THAT out of THEIR MONEY. Once I gave them their tip, it’s THEIRS to do as they please. They are required to tip out the other co-workers, which means THE CUSTOMER ISN’T TIPPING ANYONE ELSE EXCEPT FOR THEIR SERVER!
You are a MORON not to understand the only person that is getting tipped is the SERVER from the customer. The server tips their expo. The customer has no say so if you use the money they tipped you with or not, nor do they give a care.
So you are WRONG, “TECHNICALLY” we are tipping our SERVER ONLY, NOT ANYONE ELSE! WE ARE NOT AT ALL TIPPING SOMEONE WE DON’T EVEN SEE OR THAT IS IN OUR SERVICE, that’s ABSURD!
If someone stiffs you, the money comes from SOMEWHERE to be able to tip out the expo, DOESN’T IT? You are an IDIOT! I have never served, yet I know MORE than you. That’s pathetic, it really is. WE ONLY TIP OUR SERVERS, NOT the expo dumbass.
“somethings you just cannot tell if they are correct until you cut into the food. Example you ask? Here you go… Most restaurants cook their steaks over open flame therefore any steak cooked medium & over is nearly impossible to tell if it was cooked correctly just by looking at the outside. Of course it looks well on the outside sometimes but when cut into the steak it could be anywhere from medium to well. We do have temperatures to go by for what is “technically” medium so on & so forth but the meat itself can cook differently at times. That’s just one example.”
WHY are you WASTING YOUR TIME TELLING ME THIS COMMON SENSE STUFF? I was ONLY talking about things the server can notice WITHOUT HAVING to TOUCH THE FOOD AT ALL, such as a side of ranch missing from a plate.
WHY waste your time telling me this? This stuff is COMMON SENSE ANY MORON WOULD KNOW! I know you’d have to CUT INTO A STEAK under normal circumstances to know if it’s cooked a certain temperature or not. What I mean by normal circumstances is that if the server didn’t put in the order wrong or if they didn’t bring out an obvious wrong color. At Outback I really once saw another party receiving a RED steak, LITERALLY it was red, so that means you can tell the difference between RARE vs. WELL DONE or even Medium well, because it was red as if they hardly cooked it for real.
“Being a server does not require a college degree nor to have finished high school.”
I know this already, but most lousy service type of situations are COMMON SENSE that when they brought out my food, it wasn’t even resembling what I ordered or it had several things wrong and/or missing all because they didn’t check over their written order with the plate of food BEFORE they deliver it.
My point is, I am TIRED of the LAZYS out there. I do have some servers that are excellent, but I have had my share of the lazy ones as well is what I am saying.
“I don’t tell you how to do your job.”
Some jobs need an education to get it. I need to tell the server how to do their job, because there are SOME severs out there that are so lazy and stupid, it’s ridiculous. Bringing me the completely wrong thing when you are only in a party of 2 makes no sense. We have had this happen a few times at least by the SAME SERVER that took our order. We have had at least a couple of times or so missing side dishes when it was just me and my husband. It makes no sense to have such a thing happen. I don’t care HOW stressed you are about he other tables. You are supposed to verify WHAT THE HELL is in your hands BEFORE you come to my table. I am NOT THE SERVER’S BABY-SITTER! Take the EFFORT MORE than a fast food worker does since you are making tips here. This is a job where you EARN YOU MONEY.
Just this past Saturday, a particular restaurant chain has a drink on their drink menu that stated specifically it has a yellow sugared crusted rim. Guess what? The waitress brought the drink without the crusted rim. See, what is wrong with servers they cannot compare the menu with the drink they are bringing? Don’t say you don’t have time, because this is NOT FAST FOOD SERVICE, so you DO HAVE TIME! That was something MY WAITRESS COULD HAVE NOTICED WITHOUT DRINKING THE DRINK OR TOUCHING ANYTHING!
That’s just an example that I know the menu better than some servers. That’s pathetic, it really is. I don’t mean memorize things, I mean compare the drink and/or if I said anything that I wanted differently(written order), which I didn’t to the menu.
I KNOW HOW TO DO THEIR JOB BETTER THAN THEY DO! Isn’t that something? It’s not a mistake when it’s that obvious and you are only bringing out ONE ITEM like she did as well as it wasn’t busy either at the time. That was her not verifying what she was bringing out to me. The lazy servers of the world is what I hate. Don’t tell me you know what your job is if you aren’t doing it and I can SEE with my own eyes you aren’t is what I am saying as far as servers like that one.
“To me, you seem like that mean little 5 year old on a sunny day entertaining himself with a magnifying glass & a ant hill.”
You are the one that is mean telling me you think you know it all, when you are FAR FROM KNOWING IT ALL about serving. I have never been a server, but I see what to do and what not to do when OBVIOUS mistakes come to my table. Servers are in charge for MOST things, notice I didn’t and would NEVER say ALL. My server is always in charge of my check unless someone else hands me my check. That includes prices. If there is a price that is overcharged, my server should notice this BEFORE giving it to me and ask their manager to fix it BEFORE it gets to the customer. My point is, a server’s job is to get the job done CORRECTLY the first time around as much as you possibly can by giving it all your effort. Yes, we all make mistakes, but it shouldn’t be as often as it is at restaurants. Most of the time, it’s truly servers not verifying the things they hand the customer. If they would have taken 20 seconds, they could have noticed my missing ranch or side dish. Things like that is what irks me that I have to baby-sit them by reminding them when it’s OBVIOUS things aren’t correct. Some even have the audacity to blame the kitchen staff when it was a missing side dish or condiment. I was thinking in my head “No, you forgot to bring it from the kitchen or maybe even didn’t put the order in right as well so that’s why it’s not there to begin with even.”
A LOT of servers need to be told how to do their jobs, because it’s pathetic when some can’t even get the simplest things right like noticing salt on the rim of a margarita glass or not noticing I don’t have any utensils to eat with. I cannot count the number of times I just got up to get my own utensils or had to ask to get some. That’s just basic stuff there, but a lot of servers are so UNOBSERVANT it’s ridiculous. Yes, the hostess should have put them there, but I shouldn’t have to get my own either you know and not be served food without them, like DUH~
Some servers just don’t have common sense. I have had some servers, which they wrote down my order even, then still bring out the food with SEVERAL OBVIOUS mistakes. One waitress had my 2 bbq sauces, 1 mayo missing. She also didn’t get right extra fries substituted for a big bowl of cinnamon apples that was on my plate. Things were just so obviously wrong. The manager told me she put in the order right. Tell me this, WHAT GOOD DOES THAT DO IF THE FINAL RESULT HAS THINGS OBVIOUSLY WRONG WITH IT? Obviously, my server could have compared her written order or ticket since it was correct to the plate of food. She was too lazy to and even had the gall to ask me “So what did you order” when she brought my food to me, as if she didn’t write it down or something. She was too lazy to REREAD the written order. That’s sad it really is. She had to make SEVERAL trips to correct the situation from the condiments to when the extra fries were ready. That all could have been dealt with BEFORE she delivered my food. I know more than these idiots(only the dumb, bad ones) like this waitress that serve me it seems.
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Springs1,
“You are the one that is mean telling me you think you know it all, when you are FAR FROM KNOWING IT ALL about serving. I have never been a server,…”
Maybe I was a little mean on that & I apologize, but, hey, I call it like I see it & it’s hard to see a lot by just 5 posts.
Oh, but I am a server. At Applebee’s, as I stated previously when I first posted in January. I’m also a bartender, expo, & car side person.
So there ya go…
“5. If another server brings out the food, it’s still part of our service if we receive a mistake with our food, even if our server put the order in right, the service still suffers regardless. So when I have had another server a couple of times forget a side dish that wasn’t my server, I still took it out on the tip, because for one thing I don’t know if my server is at fault and even if I did, it’s part of my service that sucks, therefore it’s something that should affect the tip.”
Even if your server comes by to make sure everything came out okay, notices the mistake, & gets it fixed for you immediately? Come on.
* Yes I did read everything you posted including …”Good tips are for good service, so even if YOU didn’t bring me the wrong food and put in the order right or forgot my side dish or whatever kind of obvious mistake I have, I will still have lousy service waiting for the correct food.” *
Your server could be one of those at are good what they do & then they have to take the fall for what the LAZY one did wrong because the LAZY one doesn’t care. Even if that particular restaurant doesn’t split tips?? I do understand that it takes away from the “experience”, but I have honestly NEVER had a dinning experience at a restaurant that was absolutely perfect in my eyes. That might be because I am a server & always point out what I would have done differently but that’s my problem. Not theirs. I simply ask for it to be corrected & if it is done quickly, efficiently, & apologetically it’s all kosher with me. If I want a “perfect” dinning experience up to my specifications, I cook at home.
“6. Containers or bottles of condiments can always be brought out ahead of time, so you cannot blame ANYONE ELSE for YOU forgetting those since they need no COOKING involved and take less than 5 minutes to get to me.”
Absolutely. It’s called “anticipating guests needs”. Which is why it’s a good idea for all servers to ask if mustard, ranch, etc. is needed when the order is taken.
“1. Raw food if it’s not obvious”
Absolutely. I’ve caught many salad’s with diced chicken that wasn’t cooked all the way because the cooks were in a hurry & had them re-cook the order (as well as a new salad base because the chicken has already touched it) before bringing it to the table. But then again, I have a better eye than most because I’ve been in the food industry for most of my life.
“4. Something covered up by something else that cannot be easily seen such as a pickle under a bun.”
I think that this, according to your rationale, should be on the list that servers can control. If it was rung in correctly, it will appear on the ticket that the expo is working by. Therefore the expo SHOULD make sure that there isn’t pickle on there & it should be double checked by the server before it is brought to the table. ESPECIALLY if the guest told the server of any allergies.
““And technically you ARE paying the expo to do their job.”
NO, you are 100% WRONG! If someone stiffs the server let’s say. Guess what? The server STILL has to tip out around 8% of SALES to the following bartender(if the restaurant has a bartender), hostess or host, bussers, and expos. My server STILL has to pay the expo REGARDLESS if I tip or not. Therefore, that customer that stiffs isn’t tipping the expo, MY SERVER IS!”
I’m neither 100% right or 100% wrong on this. Some restaurants don’t have the servers tip out anything other than the bartender, such as mine. Therefore, my point still stands as, at least, partially valid. It’s at very least a management issue if employees aren’t doing their jobs. Yes they could fire them but then the restaurant would be short handed & food takes longer & so the complaints continue. But like most things, good help is hard to find.
“This stuff is COMMON SENSE ANY MORON WOULD KNOW! I know you’d have to CUT INTO A STEAK under normal circumstances to know if it’s cooked a certain temperature or not.”
I apologize for my ignorance but I’ve had to explain this to more than one “moron” guest because they looked at the outside & said that it was overcooked & when I asked them to cut into it first “just to make sure” low & behold it was cooked the their specifications, which is why I used that as an example.
““Being a server does not require a college degree nor to have finished high school.”
I know this already, but most lousy service type of situations are COMMON SENSE that when they brought out my food, it wasn’t even resembling what I ordered or it had several things wrong and/or missing all because they didn’t check over their written order with the plate of food BEFORE they deliver it.”
I hate to say it but common sense is seriously lacking in today’s society. An off topic example: I once overheard the Valedictorian of my high school class ask how a fax machine worked. She asked if the machine rolled the paper up tightly & sent it through the wire. Another instance: She put diesel fuel in her gasoline powered Chevy cavalier. Just saying.
I still laugh about it. I think it just goes to show you the education really doesn’t prove how smart any one individual is.
“My point is, I am TIRED of the LAZYS out there. I do have some servers that are excellent, but I have had my share of the lazy ones as well is what I am saying.”
I do have a suggestion if it helps at all. Why not asking the host stand to be sat with the best server that is there at that time. They usually know the great ones from the ones that are below mediocre.
* FYI for all readers: it is perfectly acceptable to request you favorite server if you please
“I need to tell the server how to do their job, because there are SOME severs out there that are so lazy and stupid, it’s ridiculous.”
Yes, it is ridiculous. I work with a few & they hurt MY money as well.
“I don’t care HOW stressed you are about the other tables.”
Most people that say this line also come in at rush saying that they have a movie to go to in 30 minutes. I’m not saying that you do that. I’m just stating a fact.
“Don’t say you don’t have time, because this is NOT FAST FOOD SERVICE, so you DO HAVE TIME!”
It’s funny that you mentioned that because my manager has engraved it into our heads that it is, in the eyes of the big wigs that run the restaurant chain, a sit down fast food restaurant. As I pointed out in my first post, we all have times that we have to achieve at every table 100% of the time. While I do not fully agree with it, it is my job & it’s what I have to do.
“Just this past Saturday, a particular restaurant chain has a drink on their drink menu that stated specifically it has a yellow sugared crusted rim. Guess what? The waitress brought the drink without the crusted rim. See, what is wrong with servers they cannot compare the menu with the drink they are bringing? Don’t say you don’t have time, because this is NOT FAST FOOD SERVICE, so you DO HAVE TIME! That was something MY WAITRESS COULD HAVE NOTICED WITHOUT DRINKING THE DRINK OR TOUCHING ANYTHING!”
You do have a valid complaint. And I think that it should have been pointed out if you didn’t do so. They could have a) ran out of the sugar & didn’t inform the servers. At which point she should have told you when she saw the drink & asked you if that would be acceptable. b) The Big Wigs discontinued the practice & didn’t send out new menus yet. At which point your server should have told you. I know I went into length there but what it all boils down to is, you should have been informed. If they did have the sugar & the bartender didn’t put it on there, she should have had the bartender do it. After all, she is tipping out the bartender.
“If there is a price that is overcharged, my server should notice this BEFORE giving it to me and ask their manager to fix it BEFORE it gets to the customer.”
This happened to me last night! I accidentally hit the loaded mashed potatoes button & fixed the mistake with the kitchen & then had to go find a manager that was doing god knows what in the office in the middle of a rush to fix it! Of course that all falls on me & my stupidity.
“Most of the time, it’s truly servers not verifying the things they hand the customer.”
Agreed.
“Some even have the audacity to blame the kitchen staff when it was a missing side dish or condiment.”
I don’t suggest servers putting the blame anywhere. Just get it fixed. I do admit that there are times that I have to go back to get a ranch because I did ring it in & assumed that it would be on there & when another server brought out the food they didn’t check the ticket. But we covered that already.
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I work with Rachel at Applebee’s and I have to say she’s an excellent server. As for Springs1, you sure have some serious expertise in the server department for someone who’s never actually done the job. If you are such a fantastic server, why don’t you do the job for a while? I’m sure when the only table you have to be concerned about as a customer is your own, it looks quite easy, but when you try to juggle 4 or 5 tables at a time, it can get complicated very quickly. So go get a job as a server, then come back in a month or so and let us all know how much money you made at it. Until then Springs, perhaps you should take a bite of humble pie and stop talking until you actually KNOW what the job is all about.
As far as expos go, I am an expo and a cook at Applebee’s and I’m the first to admit, I make mistakes. I’m not tipped out by anyone, but my mistakes do affect service, which is why I do everything I can from the back of the house to correct mistakes when they happen. But like many others have posted before me, we are humans, not robots, and as such, we are going to make mistakes sometimes.
By the way, a little note about “perfection.” Perfect means incapable of improvement. It is absolutely unattainable because each time it occurs, it only sets the bar higher to reach it again. I am not perfect, and I’ve never met anyone who was or is.
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I never deduct “points” or dollars from a server’s tip. I always tip my servers at least twenty percent, unless they area just absolutely horrible (aka forget about me completely or something). If I’m out by myself and my check is under twenty dollars or so, I tip at least five dollars no matter what percent it is. After working in a restaurant for years, I understand that the servers depend on the tips for their income. If people in other industries make mistakes at work, they may be reprimanded, but don’t generally take pay cuts because of it. If the server served me, they deserve to be paid.
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Hehehe. Thanks John at 99! By the way, good job not falling into Springs1′s evil trap of “Who Can Write the Longest Argument?” I was not so fourtunate…lol!
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WOW! I got reading and couldn’t stop; it was like watching a high-speed chase in a movie and waiting for the crash!
I am also a server in a restaurant (family owned in a small town) with over 20 years experience.
Tammy Lou sounds like an excellent, experienced server and I really have to applaud her patience and calm sounding demeanor with Springs1. We do not have a Perkins where I live, but I would be asking if you worked there to request you if we did.
As for Springs1, Thank God we do not have an Outback Steakhouse either; I may run the risk of having to serve this IMPOSSIBLE-to-please b****! (Meaning she doesn’t live in my area). I guess our local Taco Bell is safe from her,too. I hope she doesn’t travel much.
I would love to have springs1 wait on MY table on a New Years Eve or Valentine’s Day! She would have an entirely different viewpoint,especially if I acted as she portreys herself. Then she can pay for my mealand get stiffed.
That would be funny; if it wasn’t so sad that she must get absolutely NO enjoyment out of life. I also feel bad for her husband; unless he is just like her. But, what are the odds there are two like that and they found each other – I shiver at the thought of it.
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THANK YOU SOOO MUCH CHASE! AND MELISSA! I am 19 years old. I’m a waitress for a nice little Mexican restaurant. I have tried all these things (except for the touching people, I’m not comfortable enough to do it and I know people don’t want to be touched because I sure don’t) and maybe it’s this town I’ve been living in all my life, but I can’t seem to get good tips. An occasional $10 tip from a big family, but if it’s two or three people I’d be lucky to get a $5 tip. I can’t go back home to my parents and I have no house, life is hard to say the least. I’ve been living on couches and floors of friends for 2 years.This is my first waiting job, but there’s not many ways to increase those tips… because waiting is simple. And I know people hate when we do everything in our power to get “their money”, but really what else are we supposed to do when we get paid $2.13 and hour, get shitty hours, and depend on complete strangers to basically feed you and help you survive. Most people don’t realize how hard it is. So yes we make a mistake, but we always go back and make sure it’s just right for you. If you’re waitressing, you aren’t making a lot of money. You’re pretty much poor. There has got to be some other ways. Being friendly and being a cute young lady and being speedy and accurate are just not enough anymore. People seem to want more… but what more can we give. My advice is that if you aren’t going to tip well to a waitress who does everything right and fast and keeps your drinks full and takes care of your kids and keeps them happy and you never have to ask her for anything because she’s already thought of it for you, then don’t even think about going out to eat. Because it’s rude, and harsh, and WRONG, and greedy. Being a waitress myself, I ALWAYS tip at least 20% to the people who serve me because I know what it is to be a waitress and that there’s not much to it and if they can do those things for me then I keep it my 20%… if I have more people with me. If you’re by yourself and your you owe the restaurant like $10 then don’t tip your waiter a stupid $2. What are they going to do with that? Buy two McDoubles from McDonalds? UH no… Just give them a $5. They did their damnest to keep you happy and satisfied and gave good service they earned it. Even though it’s technically 50%, it’s only $5.
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When I frequent an establishment if I find the quality and taste of food is EXTRA DELICIOUS more so than what i normally expect or receive OR if the food is ALWAYS astounding then I not only show my appreciation to the server and reward them for the cooks job equally weighing in the quality of service.
I ALSO WILL TIP THE COOK !!!!!!!!!!!!!!!!!
DOES ANYONE ELSE DO THAT???
If the service is poor I leave very little tip for server and go to the manager and hand him $ and ask he gives it to the cook for a job well done. The cook will usually come out and thank the customer.
Tipping standards should always take equaly into consideration:
1) QUALITY AND TASTE OF FOOD
2) QUALITY AND FRIENDLINESS OF SERVICE
3) DID THEY KEEP COMING BACK 3x IN THE FIRST 5
MINUTES TO MAKE SURE EVERYTHING IS OK (which is pointless to come back repeatedly the minute u get ur food) THEN LEAVE U HI & DRY FOR THE DURATION OF UR MEAL AND NOT ASK IF U NEED REFILL OR EXTRA SIDES SUCH AS MORE DRESSING OR SAUCE or did the server CHECK IN ON YOU AT APPROPRIATE INTERVALS???
4) was the server cutsie acting, bubbly and down to earth, perhaps she conversed with u on personal topics and was sociable. Of course not OD’ing on the above that would just be too ditzy. As far as touching I wouldn’t mind if it were a female to male but anything else would be wrong.
I know the server should not be rewarded or punished for quality of food but its a fact of life so make sure the cook is on target, gets order right (server can even make sure its right before serving it) and seasoned appriopriately. Sometimes they take short cuts and forget to season foods the way they normally do, then it tastes worse than normal.
Again i stress tip the cook if its extra good.
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I am a food server and typically earn over 20% tips- even after tipping out my help. I am also an older server (48 yrs old) I can run cicles around my college aged co-workers and I will tell you that one reason I earn so much more than my other servers is that I use my manners. I have made a consistant effort to avoid asking “Can I….” and only ask “Excuse me for interupting, but MAY I bring you….” never refer to customers as “you guys” and always say good night, good afternoon, thank you, it was a pleasure serving you, please come again. Manners pay off. Also I highlight the total amount due, not the tip line on the receipt. But after making the change from “Can I” to “May I” I noticed a jump in my tips. I never touch, and I always say how well spoken and polite their children are–IF they are.
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Why would people not want there server to tell you there name??i dont think its part of a script to tell your guests your name,they need it so when u walk by an they want to ask u something they dont have to say WAITER SIR/WAITRESS MAM OR MISS…
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