Saturday, July 13, 2013

Tips for Waiters...shall they just be given or earned?

     Based upon the comments I received from my original Facebook note, in addition to what I was taught in my upbringing, the consensus is for the most part, tips shall be earned!! 

     For example, friend Victoria Doucet (her comment is seen in my Facebook Note) voiced her opinion about this matter:

"I kind of land somewhere in the middle. Raise the "hourly" wage (to at least close to minimum wage), allow wait staff to earn tips based on service, and stop requiring customers to tip. I think tips should be based on the customer's opinion of service rather than social convention."

     People have to learn the value of a dollar and not accept things for granted, as there are many hard workers out there that make less by doing lots more labor.  Don't get me wrong, I like to reward based upon exceptional quality, but I will not reward based upon unsatisfactory service due to such things as the waiter not communicating, has a bad tone, does not intermittently check how a given table is doing, seemingly does not care about the customers, etc. It would be nice to raise the minimum wage, but at the same time, that has nothing to do with the concept of a tip...those are two separate buckets.


(Link in regards to the Original Crowdsourcing Note on Facebook is found by clicking the above link

     Let's face it, waiters/servers work primarily for tips while waiting tables where customers are sitting hoping to receive the best dining experiences.

     However, much dispute is given between servers receiving a standard percentage for their service for every table that is being serviced despite the fact of how the servers are doing customer service wise.  On the other hand, many people believe waiters actually should have to earn their tip through exceptional customer service for each and every table.      

What is your take on this? Be as constructive as possible!                                                                      
Obviously, waiters and customers might have different perspectives and experiences to elaborate or give insight on.

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