<p>“but in Portland, an attendant pumps it, a little luxury that just never gets old.”</p>
<p>And do you have to tip them too?</p>
<p>“Don’t forget restaurants.com…although they do add an 18% gratuity. I just got four $25 coupons for $1 each.”</p>
<p>That’s amazing, I’m going to check them out right now!</p>
<p>"“but in Portland, an attendant pumps it, a little luxury that just never gets old.”</p>
<p>And do you have to tip them too?"</p>
<p>No. The attendants are prohibited to collect any tips. H tried to give a dollar to the young lady who filled his car with gas in La Grande, and she said that she could lose her job over that.</p>
<p>Busdriver, I have three words for you: “Seattle Restaurant Week”. Go out for lunches ($15 for salad, main dish and dessert at pretty upscale places) and skip drinks.</p>
<p>Oh yeah, bunsen, I always see that advertised and it looks like a great deal for some very fancy restaurants. When the kiddo is at school, we might just have to sneak out for some lunch. Am I supposed to tip on the actual value of the discounted deal (just kidding, not doing that one)</p>
<p>And that restaurants.com deal isn’t working well for me. It’s advertising $2 for a $25 certificate, but when you click apply, it says invalid. For all ten places I tried.</p>
<p>busdriver11, I agree with you, in the post you left after mine.</p>
<p>I work at two different restaurants, one that serves alcohol and one that doesn’t. One is higher-end casual, the other one is lower-end. </p>
<p>Today I worked both jobs. I had a 10 top at the first with a $112 check that left me $17. The second job had four-top with 2 small children with a $120 check that left me $35. The first table was definitely WAY more work. And I split that table with someone else (restaurant rules for parties over 8). They all ordered multiple beverages and were not directly rude, but very indirectly so. They expected a lot out of me (and the other server) that was simply not that possible, though we made it happen. And it took me three trips to get their order. I would go and get a few people, then the rest of the table would be so into their conversations that they couldn’t hear me ask “sir/ma’am are you ready to order?” and because I had other more considerate tables I would leave after SEVERAL requests to go work with my other tables. </p>
<p>I mean, the $35 tipping table I got them their appetizer, a bottle of wine, a round of dinners, an extra kid’s dinner after one kid was fussy about his first, then I practiced saying “happy new year’s” with the kids. They were very fun and easy to take care of. I took more than exceptional care of them, but I do that with every table (or at least try to). The other table was very irritating, but nothing I couldn’t manage. It is very weird how tipping works out in terms of server compensation.</p>
<p>Totally agree that the first group seriously, SERIOUSLY undertipped. That said, I am having trouble understanding why its a problem to have to go back 2, even 3 times to get the order from the whole group if they are engrossed in conversation. I understand that it is inconvenient and the food may come out at different times, but they are out together for a reason, and if they are in a conversation that is difficult to interrupt for whatever reason, I don’t see a problem with that. If they are engrossed in a conversation and didnt hear you try to interrupt them, maybe they weren’t the ones being inconsiderate? Just a thought…</p>
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<p>Well apparently it WAS possible whatever it was…</p>
<p>^ He/she never said it was IMPOSSIBLE- it was just very, very difficult. Not <em>that</em> possible.</p>
<p>Large parties are really, really difficult. Especially those that want separate checks. I still have nightmares about them. They want all their food delivered and hot, at the same time. You don’t always have people to help you get it out. And you might have SEVERAL other tables to serve, too. They are busy talking to each other and ignoring you, and every time you go to the table to give somebody what they asked for, another person decides they need something. They can’t tell all to you at the same time, but they just seem to remember it when you come by for something else. The multiple of work on a large table just ends up to be enormous. A family of 4 will ask for what they want all at once (directed by the mom, usually). The point is, it is just far more work. I have no doubt that the $17 tip was 10 times the work of the $35 one.</p>
<p>I can’t imagine how difficult it must be to deal with a large group at a restaurant. That said, I’ve noticed lately when I am out in a large party that the waiters anticipate separate checks and have prepared accordingly. They seem to have a way to do it that is less complex and confusing than it use to be. Thank heavens for modern technology!</p>
<p>Big parties are also an issue because many times people throw in their contribution, not considering tax and tip. Or things are split evenly, even though one person orders the Lobster and cocktails and another one has salad and ice tea. </p>
<p>Not only is the food server often left with a crappy tip, but so is the last person holding the check. Or at least that has been my experience countless times!</p>
<p>One difference about Europe in addition to gratuity being included in the price is that fact that they will almost never agree to separate checks. They just don’t do it. There is a wonderful French comedienne who does a routine about a large group dining out and paying. (It’s called “L’Addition”) It’s a cultural phenomenon in France (but applicable to other countries). You start to divvy it up equally, but then there’s someone who didn’t drink wine or several who split a bottle, or someone who only had a salad vs. someone else who had entree + dessert. This is my pet peeve, because I don’t drink and don’t like getting stuck for paying a share of an expensive wine. I have long carried a small calculator and mini post-its to figure out everyone’s share. It may be annoying, but my friends and colleagues always know I’ll do it. At least, in the U.S., if a restaurant balks at doing separate checks, they will allow you to split the card among several credit cards. Another thing that’s not usually done in Europe.</p>
<p>I’ve generally had the opposite experience (from the Landshark) with a group that pools money for the check. Everyone estimates up, and the waiter ends up with a large tip.</p>
<p>Tango, complaining about who had what and who owes what when dining with a group is frustrating… I have never run nto that,EVER…and if i did, that person wouldn’t be invited to dine with us again…if you think you are being taken advantage of,order lobster. ;)</p>
<p>Lucky you, Skyhook. Can I run with your crowd? ;)</p>
<p>Seriously - this has happened the last 3 or 4 times in a row I have been with a large group. I have started dreading eating with large groups.</p>
<p>One of the times recently was when my D’s club team ate out when we were at a tournament. The kids were at a couple separate table from the adults. At D’s table of 6, she texted me that there wasn’t enough money and she didn’t know what to do - several of the girls got up and left and drove back to the hotel. I was there and went and paid the balance. I am sure it won’t be the last time, but it’s really frustrating.</p>
<p>The problem comes when everyone is trying to calculate their portion of one bill. When we go out in groups (and even today when we went out with neighbors for lunch) the waitress asked who was on which ticket and rang the bills separately. Each party has their own bill (today it was 2 bilsl with 3 people on each bill, but when our womens investment group goes out monthly before our meeting we wach get separate bills). No problem. No one pays for someone elses food and everyone tips what they are comfortable tipping.</p>
<p>Whenever I go out with a group, we’re almost always asked at the beginning how bills will be split. It doesn’t matter if I’m with co-workers or friends. Guess that’s just a regional thing. Hm.</p>
<p>romani-</p>
<p>You explained it far better than I. Thats what happens here. So I dont think its regional.</p>
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<p>Jym, out of curiosity, what part of this thread gave you the incentive to tip very well. I have not read ANYTHING in this thread that made a legitimate argument that a top of 15/18 percent is not adequate. On the other hand, I have yet to read an answer to the reasonable question of “How much is the expectation.”</p>
<p>This is my read of this. Waiters make way more than the minimum wages they cry about, and seem to have unreasonable expectation of what tips should amount to. </p>
<p>If there is one thing I learned in reading this is to redouble my resolve to politely ask where my tip go and how much the waiter gets to keep. If a large chunk goes to cover sharing plans with people other than the poor kids who are bussing the table (as an example to cover the bartenders and hosts) I will simply NOT return to the restaurant and make sure the owner/manager knows WHY I won’t return. </p>
<p>I live in a city that is expensive, has extremely high taxes, and is known to find every ludicrous add-ons possible. There are plenty of great restaurants to pick from without having to support thieves and abusers. End of the story!</p>
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<p>Fwiw, not only could I NOT disagree more with Jym’s comment about the SERIOUS undertipping, but this waiter account simply confirms the lala-land of entitlement waiters seem to live in.</p>
<p>This is an account of a large table with more than six people. Those are the tables that are (typically) charged a fixed service charge. If this table is located in a state with state taxes, it seems that the 17 dollars represent exactly the add-on of fifteen percent. That is what is expected. I would say that it would have been nice AND generous to round the bill up by a FEW DOLLARS.</p>
<p>On the other hand, the second part of the story underscores the silliness of the expectation. A tip of 35 dollars on a 120 dollars bill that included wine is utterly ridiculous, unless it was a generous act for the holidays.</p>
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<p>My parents taught me a lesson for group bills that has worked very well. I will agree to a group bill as long as the waiters (and the patrons) accept to issue individual BAR bills. While I don’t care if I order a cheaper plate and share equally, I resent paying for people who develop an affinity for expensive drinks and wine when bills are to be split. I have also learned that restaurants and bars seem to love the “lucrative possibilities” brought by a large group with multiple rounds of drinks without much checking.</p>
<p>One question about tipping at a place like Brazillian. A customer has to go get salad and everything else besides meat and alcohol. Waiter brings meat and alcohol to the table. What is the tip going to be since we had to serve ourselves?</p>