...I see enough clods out there who refuse or have no idea how to tip that it seems like a good thing to just count it into the price and be done with it.

 

Its funny you mention that because my wife and I were out eating a couple weeks ago and when the bill came it had listed on the bottom exact tip amounts if you wanted to top 15%, 20%, or 25%. Anything above you had to figure it out on your own. I believe that was the first time seeing that listed on a bill.

For the record, I have zero issues with it. If I don't think the food/service/experience is worth the cost I wouldn't continue to give them my business. Simple as that.

From the original article in the Enquirer.

"Conway, in fact, charges more for his meatballs than he would if his servers were paid by tips. In restaurants, prices are determined by multiplying the food cost of a dish by a certain factor to cover all the other costs of running the business and making a profit. So instead of multiplying by four, the common factor in his market segment, he has to multiply by five (rounded off to the nearest quarter). That means that an individual meatball, with a food cost of 60 cents, costs $3 instead of $2.40. To the diner, that's the same amount it would cost if they left a 20 percent tip.

 

"

 

Actually, it would be the same with a 25% tip - not 20%.

As my kids started jobs and going out with friends to eat I made sure to teach them simple ways to calculate tax and tip on their meals. That's a tough industry and there is no reason not to tip good service. As mentioned, it's often not the fault of the server when problems arise. When there is a problem, I make sure I talk to the manager and if it's a service issue I reduce the tip accordingly.

I never understood why this wasn't the case all along.

 

At the very least this dude has gotten a ton of publicity over it, which can't hurt the business.

His policy makes it critical that he staff properly for both slow and rush times. Fluctuations from expected volume will kill him.

Oh well, don't eat there if you don't like the policy.

 

For me, having worked in the restaurant industry for several years, and as someone who goes out to eat on occasion, I see enough clods out there who refuse or have no idea how to tip that it seems like a good thing to just count it into the price and be done with it.

 

I'll give it a go to see how it is. If price value is there, than no worries. Mrs. TAC works for tips so we are usually very generous. Lucky lady last night got 30% from me.

RJS, I do consider the kitchen to be part of the service. I tip for the entire experience. Service, quality of food, beverage, etc.

His policy makes it critical that he staff properly for both slow and rush times. Fluctuations from expected volume will kill him.

 

I'd say he will be much more proactive cutting wait help. Not sure that's good for them

I actually prefer the tip system. I enjoy taking care of wait staff that are very good. Except for upselling food items this staff has no incentive to perform above and beyond.

I'll give it a go to see how it is. If price value is there, than no worries. Mrs. TAC works for tips so we are usually very generous. Lucky lady last night got 30% from me.

RJS, I do consider the kitchen to be part of the service. I tip for the entire experience. Service, quality of food, beverage, etc.

 

And you're right, it is. However, the server bears the entire burden, positive or negative. If the kitchen screws up the food, or is slow, the server is the one who typically get's punished by a lower (or no tip).

I never understood why this wasn't the case all along.

 

At the very least this dude has gotten a ton of publicity over it, which can't hurt the business.

 

I heard on the radio that people are actually ripping him and the business because of it.

From the original article in the Enquirer.

"Conway, in fact, charges more for his meatballs than he would if his servers were paid by tips. In restaurants, prices are determined by multiplying the food cost of a dish by a certain factor to cover all the other costs of running the business and making a profit. So instead of multiplying by four, the common factor in his market segment, he has to multiply by five (rounded off to the nearest quarter). That means that an individual meatball, with a food cost of 60 cents, costs $3 instead of $2.40. To the diner, that's the same amount it would cost if they left a 20 percent tip.

 

Even when it takes the burden off the diner, a tipless system can be a hard sell. Chef Jean-Robert de Cavel tried a European-style service charge at his former restaurant Pigall's, Downtown. A 17 percent tip was calculated by the restaurant and added to the bill. "I think people liked it, but it was so hard to explain," he said. "They were very confused by it."

 

Here's my thing...if I have a bad day at work at my job (and let's face it, we ALL do), I still get paid my full salary. If an employee at a grocery store deli doesn't serve the customer well, they still get their same hourly wage. Sure, your job could be in danger if you have customers complaining to the management about you all the time, but you don't risk less take-home at the end of the day on a by-customer basis.

 

If my rate of pay gets docked, it's because my boss, who knows how I perform day to day, who knows whether or not I'm covering someone else's workload, who knows if I've got some extenuating circumstance impacting my performance that decides to dock my pay - not some customer who has walked in off the street and is unhappy because they didn't have enough ice in their drink or decides to be a jerk-wad and stiff me for no apparent reason.

 

I'm fine paying a slightly increased rate at a restaurant so the waitstaff takes home more. If I have a complaint about service, I'll take it up with the management and let them do the managing.

One thing I've come away with from this thread. People spend way too much time worrying about a couple dollars here and there. In the grand scheme of things, a $3 tip isn't much different than a $5 tip. Never understood making a big deal about tipping. You have to be pretty damn bad for me to take you down from the 17-20% I usually leave, and it must be the server's fault, not the kitchen's.

 

And if you can't afford the extra couple dollars you probably shouldn't be eating out.

Its funny you mention that because my wife and I were out eating a couple weeks ago and when the bill came it had listed on the bottom exact tip amounts if you wanted to top 15%, 20%, or 25%. Anything above you had to figure it out on your own. I believe that was the first time seeing that listed on a bill.

 

I know Longhorn does this as well; I like that being on my bill. I always

tip well as the wife has worked as a server and I appreciate someone taking

good care of me while I'm having a meal or a couple drinks for that matter.

In the grand scheme of things, a $3 tip isn't much different than a $5 tip.

 

I couldn't disagree with this more. It adds up and it adds up quick. I never worked in a job that was tipped until I started vending beers for the Reds, but those extra couple of bucks definitely add up, for example:

 

Beer is $8.25. Some don't tip you at all, most give you 75 cents. A few give you $1 or even more. If I sell 100 beers (happens on weekends) and I get 75 cents every beer, its $75 in tips. If people go the extra mile and give me a $1, its $100 in tips.

 

Multiply that difference over a season, its $2,025. Lots of money in my mind. People apologize sometimes for just tipping the 75 cents, but they don't realize how quickly that adds up. Of coarse I have more customers than a waitress would on an average night.