ChefChiTown
The secret ingredient? MY BALLS
As a chef, I am constantly forced to listen to waiters, waitresses, bus boys and bartenders all bitch about their tips, or lack there of. Now, I understand that most positions such as these make minimum wage (or less than) and somewhat "rely" on tips to survive. Although I do understand how bad it has to suck to make $2.15/HR (or whatever), I don't feel bad for these people at all, especially when they are never happy with the amount of money they make.
At a restaurant I used to work at, the main hostess/bartender made $3/HR (wage), but earned over $200/NIGHT (tips included) when she worked. She came into work at 4PM and got to leave when dinner service ended (which was either 10PM or 11PM). For 6-7 hours of work, this girl was making $200 CASH. Yet, she still bitched. Umm, ok? Correct me if I'm wrong, but isn't that :calculates in head: around $30/HR?!?!?! Shit, I was making $300/week salary and putting in 80-90 hour work weeks. And, she is complaining?
She always got mad when people would "only" leave her a $5 or $7 tip on a $50 tab (for example) because it wasn't the "appropriate percentage" and seemed to completely ignore the fact that she was getting an extra $5 in her pocket for, pretty much, no reason at all, other than "tradition". While I'm standing in the kitchen, slaving over hot stoves, charring grills, steaming pots and busting my ass to cook food for people, people like her somehow have the balls to bitch to people like me about not getting paid enough money? HA!!!
So, with that being said, here is my theory on tipping...
It is commonly understood that customers are "supposed" to tip anywhere between 12-15% This is complete bullshit and let me tell you why....
Scenario A) I am a customer. I order the salmon entree which costs $15. The waitress takes my order, takes her ticket back to the kitchen and waits for it to be prepared. A few minutes later, when my salmon is ready, she grabs the plate with my food on it, carries it to my table and sets it down.
The "appropriate" tip would be anywhere between $1.80 - $2.25 for that scenario.
Scenario B) I am a customer. I order the lobster ravioli entree which costs $75. The waitress takes my order, takes her ticket back to the kitchen and waits for it to be prepared. A few minutes later, when my lobster ravioli is ready, she grabs the plate with my food on it, carries it to my table and sets it down.
The "appropriate" tip would be anywhere between $9.00 - $11.25 for that scenario.
Conclusion:
The waitress is doing the same exact amount of work and carrying the same exact amount of plates in both scenarios, yet, I am "supposed" to tip her more in Scenario B. Why? Because I ordered something that costs more. Do you see how stupid that is?
Not only have I already dished out a large amount of money for my food, but now, just because my meal is already costing me a lot of money, I'm "supposed" to give my waitress a huge amount of cash as well?!?!?! :wtf:
NO. The cost of my food has nothing to do with the amount of work you're doing. I will tip you more money if my order makes you do more work and if you are quick, courteous and pleasant.
Have a nice day!
At a restaurant I used to work at, the main hostess/bartender made $3/HR (wage), but earned over $200/NIGHT (tips included) when she worked. She came into work at 4PM and got to leave when dinner service ended (which was either 10PM or 11PM). For 6-7 hours of work, this girl was making $200 CASH. Yet, she still bitched. Umm, ok? Correct me if I'm wrong, but isn't that :calculates in head: around $30/HR?!?!?! Shit, I was making $300/week salary and putting in 80-90 hour work weeks. And, she is complaining?
She always got mad when people would "only" leave her a $5 or $7 tip on a $50 tab (for example) because it wasn't the "appropriate percentage" and seemed to completely ignore the fact that she was getting an extra $5 in her pocket for, pretty much, no reason at all, other than "tradition". While I'm standing in the kitchen, slaving over hot stoves, charring grills, steaming pots and busting my ass to cook food for people, people like her somehow have the balls to bitch to people like me about not getting paid enough money? HA!!!
So, with that being said, here is my theory on tipping...
It is commonly understood that customers are "supposed" to tip anywhere between 12-15% This is complete bullshit and let me tell you why....
Scenario A) I am a customer. I order the salmon entree which costs $15. The waitress takes my order, takes her ticket back to the kitchen and waits for it to be prepared. A few minutes later, when my salmon is ready, she grabs the plate with my food on it, carries it to my table and sets it down.
The "appropriate" tip would be anywhere between $1.80 - $2.25 for that scenario.
Scenario B) I am a customer. I order the lobster ravioli entree which costs $75. The waitress takes my order, takes her ticket back to the kitchen and waits for it to be prepared. A few minutes later, when my lobster ravioli is ready, she grabs the plate with my food on it, carries it to my table and sets it down.
The "appropriate" tip would be anywhere between $9.00 - $11.25 for that scenario.
Conclusion:
The waitress is doing the same exact amount of work and carrying the same exact amount of plates in both scenarios, yet, I am "supposed" to tip her more in Scenario B. Why? Because I ordered something that costs more. Do you see how stupid that is?
Not only have I already dished out a large amount of money for my food, but now, just because my meal is already costing me a lot of money, I'm "supposed" to give my waitress a huge amount of cash as well?!?!?! :wtf:
NO. The cost of my food has nothing to do with the amount of work you're doing. I will tip you more money if my order makes you do more work and if you are quick, courteous and pleasant.
Have a nice day!
