Here's a Tip for You

Here's a Tip for You!

During these tough economic times, my wife Angelica and I don’t dine out as often as she would like.  When we do hit our favorite restaurants, there is a question she always asks after we’ve paid the bill.  "How much did you leave for a tip?"

I like to keep it simple when leaving a gratuity.  I’ve always tipped 20% for great service, 15% for good service, and 10% for bad service.  What the hell, I really leave a tip for bad service?  Lately, I find myself asking some rather serious questions about what is truly an appropriate amount to tip a server, especially a bad server.

  

I’m not quite sure about the origin of my personal tip percentages, but my psychotherapist believes I more than likely assimilated it in the late 1970’s, while I was a line cook in Massachusetts.  No doubt, it was probably imbedded somewhere, during a loud rant of obscenities by a service staff member, who was venting after receiving a bad tip.   In those days, staff tirades usually occurred as close to the dining room service doors as possible.  This was done so the guest in question could hear what they should have left for a tip.  At the same time, their tires were probably being deflated in the parking lot.  Of course, I had nothing to do with it.

Webster’s Dictionary gives the following definitions for tip/gratuity.

1. A gift or a sum of money tendered for a service performed or anticipated.
2. Something given voluntarily or beyond obligation usually for some service.
3. CASH that is demanded for sub-par service by a manipulative, aggressive restaurant server

Okay, so I made up that last one, but I think the majority of people really feel that way.  Don't leave a good tip and face the possibiltiy public humiliation or even server retaliation.

The  fact is, as restaurants raise their prices, gratuities are increasing too.  Is the level of servicing getting better as restaurants try to control rising food, labor and overhead costs?  If anything, service standards appear to be on the decline, while servers are making more now than ever.

When bad tips are received, could be a reality show on FOX(when servers attack might work better.)  I’ve seen it all during my hospitality career and can’t help wonder, was it the dollar amount or the tip percentage that prompted some of the following behavior?

1. A server confronting guests at the front door, asking whether they had done something wrong to get a 12% tip.
2. A server chased a party of four into the parking lot, throwing change at their car, while yelling “Keep it; you need it more than I do!” 
3. Catching several servers changing tips on credit card receipts. 

In 1972, George Foster, Professor Emeritus of Anthropology at UC Berkeley, theorized that tipping started with a desire to avoid envy on the part of the server, and to send the message that the server should have a drink at the customer's expense. 

Tipping is not about percentages, rather a voluntary gift, but don’t try to tell that to the service industry.  They have created their own set of rules, and patrons are no longer given a choice.  That’s right, I said it!  Restaurants now print menus that say 15%, 18%, and even 20% gratuity will automatically be added to your check, regardless of the service you receive.  10% gratuity will be added to all take-out orders, even though an employee will not be serving you.  You will also be charged a higher gratuity for parties of six, eight and ten.  Be careful of the servers who don’t warn you the gratuity has already been added to your bill, and saying nothing when they are generously double-tipped!  Some restaurants even allow Point of Sale devices to calculate the tip with state sales tax included.  Now, we’re tipping on the tax too?

Servers are already getting paid by the hour, so why leave a tip at all?  The root of the problem begins with server base pay.  The minimum hourly tipped employee wage is mandated by the state.  However, federal law does supersede state wage law, unless the state wage is more favorable.  Are you’re not confused yet, read this. http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1032&context=econfacpub&sei-redir=1#search=%22server%20wages%20by%20state%22 

Depending on the state you reside, tipped employees are paid between $2.13 and $8.67 per hour. http://www.dol.gov/whd/state/tipped.htm  In my state of Florida, servers are paid $4.29 per hour, which is only $3.02 less than the states’ minimum wage for non-tipped employees.  This means, that if a server makes $12 in tips per hour, they are making $16.29 per hour.  That a pretty decent wage, isn’t it?

But, it’s not that simple.  Restaurant owners can classify lots of employees as ‘tipped’.  Servers must also tip-out assistant servers, bus people, bartenders, dessert person, and other tipped employees who service them.  The 20% added gratuity you’re paying, is being used to subsidize the staff a restaurant owner wants to pay less.  It’s a conspiracy that John Grisham would be proud of.  Servers need to pressure owners to pay them more money, and not hold restaurant customers hostage for their wages.

The time has come to offer a solution to the out of control tipping policies.  My conclusions will probably anger most servers, but in my opinion the system needs to be changed.  Who’s with me?  Sell your restaurant calculators while they’re still worth selling.  I offer the following to my readers.

A.       Restaurant owners pay minimum wage to all tipped and non tipped employees.

B.       Patrons pay a flat rate of $6 per person.

C.       Patrons can leave more than $6 if they feel inclined to do so.

D.       Patrons can leave nothing if they are not served appropriately.

Imagine a world where servers at IHOP and Ruth’s Chris Steakhouse could be making the same in tips! I have a dream, I have a dream.

Have a great night out, and when you leave a $12 tip for you and your wife, tell ‘em Brian told you to do it!

Brian Silveira is a restaurateur and food lover from Fort Myers, Florida.