The FemBot's Rules for Tipping
Rule 1:
Tip at least 18% if your server didn’t call you mother profane names. Server forgot your extra lemon? Didn’t bring your side of ranch? So what? Point it out politely, and chances are it will be rectified immediately. Have you ever erred? Forgotten anything? Were you punished by those around you? Your new rule is 18% for bad but not rude service, 20% or more for anything better.
Rule 2:
Look around. Is the restaurant crowded? Did you have to wait to get a table? That means your server is stretched to the limit. Does he or she have any control over that? No. So keep in mind that you are not the only customer, and if your sweet tea goes below the halfway mark for awhile, cope.
Rule 3:
Round up on the tip. Don’t strain your brain trying to calculate exactly how much 20% is. Divide the dollar amount by 5 and round up. If your bill is $46.35, don’t leave $9.27, leave $10. Or even $12. If the difference is an amount you would not bother digging out of the crack in your car seat, don’t worry about it. If a third of the customers followed this rule everyday it could actually make a difference in the standard of living for your server. Also, don’t ask for change for a five dollar bill in order to leave three dollars and fifty cents. Just leave the five. You’d pay that for a bad cup of coffee and a stale donut anyway.
Rule 4:
Get off your high horse. On more than one occasion I have heard this argument: “I don’t tip because it’s not my responsibility to pay the restaurant owner’s costs. He should pay his staff better, rather than expecting the customer to make up the difference.” Blah, blah, blah. First of all, if you were actually concerned about what the owner is or is not making off of your visit, you wouldn’t go there in the first place. How does stiffing the server punish the owner? You still paid for the food and drinks. It’s cliché, but true, the tip should be considered part of the dining experience.
Rule 5:
Consider your mood. Did your boss yell at you this morning? Was your husband late without calling? Don’t take it out on your server. It is not his or her job to make you feel better. Not only is your server trying to meet your needs and desires, but it’s possible he/she is doing so after the boss yelled or the spouse was late. Show a little compassion and overtip when you’re in a bad mood. You’ll feel better.
Rule 6:
Don’t blame the server for mistakes made by the kitchen staff or management. I actually had a customer tell me that he wasn’t going to tip me because his mashed potatoes were cold. How was I supposed to know that? Do you want your server to stick his or her finger into each of your dishes to check the temperature? If there’s a problem, make it known and accept a reasonable solution. This is not your chance to play emperor.
Rule 7:
Never, ever, ever make threats regarding the tip. Customers who say things like “Take good care of me and I’ll make it worth your while.” or “There’s a good tip in it for you if you do a good job.” are just insulting. I never met a server who thought that the customer making these comments was anything other than a self important jerk. And if you threaten to withhold the tip the likely result will be that the server will assume it’s a done deal and put you at the bottom of the list for service.
So there they are, the FemBot’s rules for tipping. Follow them faithfully. You won’t always get great service, but it’s unlikely anyone will spit in your food back in the kitchen.
On a lighter note, a few of my experiences as a waitress will stick with me forever. I worked in a national chain seafood restaurant. One winter afternoon a man and his two children came in. It was cold and rainy outside, and the restaurant was nearly deserted. He and the children were seated in a booth near the window, because most people prefer a booth to a table. At one point he told me it was cold in the restaurant, and asked if I could turn up the heat. I told him I couldn’t do it, but that I would mention it to the manager. I did that, but the manager said the thermostat was as high as she wanted to put it. In fairness to her, it did not seem cold to me, and I had had no other complaints. All I told the customer was that I had informed the manager of his request. I asked if I could move him and his children to an interior table where it might be warmer. He declined. Toward the end of the meal he called me over. He was a “low talker” so I had to lean over to hear what he was saying. This is often a control tactic. He informed me that he knew the staff wanted to save money by not using the heaters while business was slow (it was mid-afternoon, the slowest time for a restaurant), but that it was uncomfortably cold and he wanted the heat turned up. I told him again that I had talked to the manager. He became quite angry and informed me that I was not getting a tip. I told him that I really had no control over the thermostat, but I knew it was pointless. I’m guessing he had pulled this before. Whether he actually fooled himself into believing that was the reason he didn’t tip or not, he was a real piece of work. That was at least ten years ago, but I still remember what a jerk he was and how petty and cheap he seemed.
NeoCon FemBot
