Not being a coffee drinker I always wondered about that...
-
Welcome to AlpineZone, the largest online community of skiers and snowboarders in the Northeast!
You may have to REGISTER before you can post. Registering is FREE, gets rid of the majority of advertisements, and lets you participate in giveaways and other AlpineZone events!
Tipping: What's your policy?
- Thread starter Nick
- Start date
Not being a coffee drinker I always wondered about that...
Do you tip other people? I'm horrible at tipping outside of restaurants, i think. For example, the mailman or the garbageman around Christmas.
How about haircuts?
Place I go charges $16. Girl gets $6 as a tip
Place I go charges $16. Girl gets $6 as a tip
When I used to go somewhere to get my hair cut I'd tip a few dollars at most.
gmcunni
Active member
place i go used to charge $16 for mens haircut. give a $20 and not think much about it. then the place raised the cost to $17. most people still just give the $20 so the workers get screwed. i give $21, don't think it fair to short change the girl who cuts my hair.
Warp Daddy
Active member
The Queen cuts my hair 
or what's left of it and BELIEVE me that costs a helluva lot more than $21 ROFLMBFAO
or what's left of it and BELIEVE me that costs a helluva lot more than $21 ROFLMBFAO
Per person?
My wife cuts my hair. What about pizza delivery? I usually give at least $4 - i remember growing up my dad would always just leave a dollar. :roll:
pizza man gets $3
Edd
Well-known member
What do you food industry guys think of this?
Years ago an old girlfriend and I were having dinner at a bar/restaurant in a ski town. There was live music and it was crowded. We ordered beers throughout and service was acceptable. After dinner we ordered more beers and planned to keep drinking because our hotel room was a one minute walk from there.
The waitress informs us that, because we are no longer eating, we need to pay the tab and leave the table to make way for new diners. We are, of course, welcome to step 5 feet away into the bar area and keep enjoying the band. She was in no way apologetic about this.
We were shocked. This policy appeared to be posted nowhere, and we weren't informed upon arriving. Up until this point we were very comfortable and having a good time.
We didn't tip. We stepped a few feet away and watched the band. The waitress approaches us and asks why and we told her. I can't remember what she said while walking away but it was something pissy. Several minutes later the manager approaches us, apologizes for what happened, and buys us a free round.
She strongly indicated that the waitress had made a mistake but to this day I'm still not sure what the hell happened.
Years ago an old girlfriend and I were having dinner at a bar/restaurant in a ski town. There was live music and it was crowded. We ordered beers throughout and service was acceptable. After dinner we ordered more beers and planned to keep drinking because our hotel room was a one minute walk from there.
The waitress informs us that, because we are no longer eating, we need to pay the tab and leave the table to make way for new diners. We are, of course, welcome to step 5 feet away into the bar area and keep enjoying the band. She was in no way apologetic about this.
We were shocked. This policy appeared to be posted nowhere, and we weren't informed upon arriving. Up until this point we were very comfortable and having a good time.
We didn't tip. We stepped a few feet away and watched the band. The waitress approaches us and asks why and we told her. I can't remember what she said while walking away but it was something pissy. Several minutes later the manager approaches us, apologizes for what happened, and buys us a free round.
She strongly indicated that the waitress had made a mistake but to this day I'm still not sure what the hell happened.
The way I would have dealt with this is to explain that I needed to turn that table over, bought you all a round for the inconvenience and all likely would have been good. Taking a potentially negative situation and turning into a positive one is what its all about....
Consider each table real estate, the faster you can turn them over the more you make. It can be the difference between being profitable and operating at a loss. Your waitress didn't get it for sure...
It's a tough line for restaurants. Nothing sucks up profit thatn someone sitting at a table for four hours. When I used to bartend at Chili's (haha) in college I remember this one group of four ladies would come in and just order a coffee each and sit there for literally five or six hours getting coffee refills. The total tab would be like $8. And they would literally leave a $2 tip. For sucking up my table for five hours :evil:
billski
Active member
Cow tipping.
You can always get a good chuckle out of city-folk when you tell them about it!
You can always get a good chuckle out of city-folk when you tell them about it!
Edd
Well-known member
If the waitress had taken that approach I agree it would have gone smoother. As a person who eats dinner out 3 nights a week minimum I appreciate the economics/logistics regarding turning tables over.
But shouldn't it be ok to keep a table if you continue to drink booze? At my favorite place, a few minutes walk from where I live, I eat and keep the table for hours after while my friends and I continue to buy drinks. This place is busy and they would never kick someone off a table simply because they weren't eating.
I should be clear...we drink alot.
Riverworks is a locals joint. So I can see how they let people camp, especially regulars.
Ski town restaurant is going to try and milk as much money out of as many tourists as possible on a busy night. Service often suffers because they know the chances are very high that the customer may never be back to eat again anyways.
I would've handled it like snoseek.
At fine dining restaurants I've managed, I let parties know right up front when they make reservations for a busy night that I will need the table in two hours time for the next party.
Ski town restaurant is going to try and milk as much money out of as many tourists as possible on a busy night. Service often suffers because they know the chances are very high that the customer may never be back to eat again anyways.
I would've handled it like snoseek.
At fine dining restaurants I've managed, I let parties know right up front when they make reservations for a busy night that I will need the table in two hours time for the next party.
I used to work at a fine dining facility that would charge 15 dollars for an empty plate should two people want to split a meal. I nearly got written up as a young pm sous chef because I split and plated the food for them. Stupid policy IMO, they didn't get it at the time. I'm betting they get it now, that was ridiculous.
Geoff
Well-known member
Yep. $5.00 is my minimum haircut tip unless they screw it up. When it's $16.00 or $17.00, I often have to break another yuppie food stamp to get the $5.00. If it's a really good haircut, I give a few extra bucks but a generric "boys regular" gets $5.00.
riverc0il
New member
37%
On a $15 cut I'll do $2-3. I generally don't get many above par cuts or service. It is all pretty much standard.
andyzee
New member
Agreed, that's just getting out of hand.
With regards to a DD person working as hard as a bartender agreed as well. But, the main reason I tip a bartender is I know I will want more drinks. And they always seem to get their faster with a lil tip
andyzee
New member
On the flip side, I go to a restaurant and pay good money for a meal and drinks. I may spend $30 - $50 per meal on something that would cost me less than half that at home, I am paying for preparation of may food as well as service. Is it my fault that servers make next to nothing in salary? Someone please explain to me, why is a gratuity system in place?
Similar threads
