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32 replies

RE tipping on wine/food in restaurants when paying by credit card

R rodney1310Member
Been reading all the posts re: tipping on wine and food cost etc. I am a server in a fine dining restaurant. Weve been featured in Gourmet magazine etc.
One interesting note not covered so far is the price a server pays when you pay by credit card. We all know the credit card companies are vicious evil entitys and charge you a fee to run a card. They also charge the restaurant a fee for a percentage of the total charge. Most restaurants pass the credit card fee onto the server. Most restaurants are charged betw 2 and 3 % service charge just to run a credit card. For example: if you charge a $100 dinner, your the restaurant pays $2 to $3 dollars just for you to have the privaledge of using your american express. THIS FEE IS PASSED ON TO THE SERVER. This is taken out of the servers paycheck (in my state a server earns $2.13 and hour) If you charge $1000 dinner your server pays betw $20 and $30 fee just so you could pay by plastic.
So next time you tip twenty bucks on a $100 dinner keep in mind that server is only seeing a seventeen dollar tip.
Re: tipping on wine etc. if you can afford a 500 dollar bottle of wine you should be able to afford a 20 percent tip. 20% is the industry standard for good service. Exceptional service should receive more.
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P purpleteethMember
Another interesting note. Did you know I pay 38% of my income in income taxes. For example: for every $100 I earn I pay $38 in taxes and keep only $62.

In order to pay for a $1000 dinner I need to earn $1613. And that is before I pay a tip or my accoutant!

So the next time you feel slighted by your tip, remember how hard it was for your customer to earn his money.

We all have our crosses to bear. Wink
board-oboard-oMember
quote:
Originally posted by rodney1310: if you can afford a 500 dollar bottle of wine you should be able to afford a 20 percent tip.


So you think I should tip you $100 for opening my $500 bottle of wine? Do you open it better than a $50 bottle? If you do, you should be doing something other than waiting on tables. I hear Burger King is hiring.
R rhonewarriorMember
quote:
Originally posted by TBird:
i have a REAL tipping question. what do you guys tip when you either phone in an order for pick up or stop in and place an order to go?


If I go there a lot I'll leave something small, otherwise not.

As for the $100 tip on a $500 bottle - it doesn't surprise me that that's what you want, but whether or not the patron can afford it isn't the issue, it's whether or not the server deserves it.
purplehazepurplehazeMember
Lately, my tip on the wine portion of a bill has been a function of how the wine is marked up. A local restaurant prices their wines at $15-20 over store retail. In these cases, I'll just include the wine in the total calculation and base my tip on the level of service. If I end up paying 2 x retail plus, I'll adjust the tip on the wine portion downward. Significantly.

PH
T tbirdMember
quote:
Originally posted by grunhauser:
quote:
Originally posted by TBird:
i have a REAL tipping question. what do you guys tip when you either phone in an order for pick up or stop in and place an order to go?


I do 10% at my sushi place. I get extra wasabi. I don't order to go anywhere else for two reasons - quality suffers and I don't know how much to tip.


exactly!lol
A altaskierMember
quote:
Originally posted by Board-O:
quote:
Originally posted by rodney1310: if you can afford a 500 dollar bottle of wine you should be able to afford a 20 percent tip.


So you think I should tip you $100 for opening my $500 bottle of wine? Do you open it better than a $50 bottle? If you do, you should be doing something other than waiting on tables. I hear Burger King is hiring.


I agree w/ Boardo. I've been in and out of the service industry for years and never would I expect someone to tip me $100 for opening a bottle of wine. I believe a greater percentage of servers share rodney90210's take on this, and I've heard those exact words spoken before ("afford the wine, afford the tip"). It's nice to get the tip, but I certainly never expect it.


Something to think about next time you dine with a large party. If you order expensive wine, be sure to check their automatic gratuity policies. Some establishments add 18-20% for parties of 6+ or 8+, and that includes wine. I'm sure any manager worth his salt would be more than willing to negotiate a fair gratuity if you were buying expensive bottles of wine at their restaurant.
J justaskoshMember
20%.

As for take out, I never was in a quandry on this one until I got to Dallas. Funny. I don't myself head towards many a chain restaurant. But, Mr. Skosh is fond of one "signature dish" at a nearby "upscale chain". They do carry-out where they bring it to your car. (No, it's not Sonic Burger. But good guess! Razz Big Grin)

So, I make the mistake of asking one of the servers who brings the food to my vehicle, "Hey, be honest, what do folks typically tip on carry-out service?" Guess I kind of expected the usual, "Well, it's whatever you feel comfortable with..."

Instead, the woman told me 18-20%. She did say there are people who have huge orders and leave less, and visa versa. Now, I know I shouldn't feel obligated. But, damn, if I don't get her every time I pick up.

I did 20% the first few times because I'm a wuss. Now, I do 15%. I do get lots of extra bread in my order. Woo hoo. Wink

When it's 105F, it is nice not to have to get out of your vehicle. <LOL> I am happy to tip the people who bring dinner to our door at least 20%. They seem a bit surprised, but pleased. Call me a softie, but that has to be a fairly crappy job dealing with a lot of people who (likely) fall on the stingy side...
S spoMember
quote:
Originally posted by Hunter:
And crappy service should receive a lot less. But, you guys would only blame the chef or the short staffing for that. Wink


I have waited tables before and I have paid the price for short staffing or the kitchen messing up. The job sucks. I usually tip 20% or more. If the service is ok, I will tip 15%. If it is bad, I mean really bad like rude or complacent, I have no problem not tipping well.
S stevedunnMember
Here's the deal on some casino restaurants (as told to me by reliable sources): Most people (66-75%) pay by COMP (i.e funny money). Most of these people leave 25% in real dollars to the servers, most often in cash. Since many sommeliers do not get tipped per se we (servers) usually (no - always) give the sommlier a piece of the action. We also give the bartender a piece of our take. After our buspersons and in some cases, the hostesses, get their share, we still do OK. You would be surprised how well we do when we all work together. We average 25-28% of the entire bill wine included and when someone gets a big night, that persons gives us more. ervice is the most determining factor. Remember we have to fight the sous chefs and the customers. Actually we do OK for a 4 day week. Added on 10/21/06. Serevers usually kick back 2-3% to the sommelier if he/she opened and poured the wine for the customer.
Last edited by stevedunn
M mikep 2Member
quote:
Originally posted by rodney1310:
Been reading all the posts re: tipping on wine and food cost etc. I am a server in a fine dining restaurant. Weve been featured in Gourmet magazine etc.
One interesting note not covered so far is the price a server pays when you pay by credit card. We all know the credit card companies are vicious evil entitys and charge you a fee to run a card. They also charge the restaurant a fee for a percentage of the total charge. Most restaurants pass the credit card fee onto the server. Most restaurants are charged betw 2 and 3 % service charge just to run a credit card. For example: if you charge a $100 dinner, your the restaurant pays $2 to $3 dollars just for you to have the privaledge of using your american express. THIS FEE IS PASSED ON TO THE SERVER. This is taken out of the servers paycheck (in my state a server earns $2.13 and hour) If you charge $1000 dinner your server pays betw $20 and $30 fee just so you could pay by plastic.
So next time you tip twenty bucks on a $100 dinner keep in mind that server is only seeing a seventeen dollar tip.
Re: tipping on wine etc. if you can afford a 500 dollar bottle of wine you should be able to afford a 20 percent tip. 20% is the industry standard for good service. Exceptional service should receive more.


Complain to your boss, not us.
D debanneMember
WAITER: Eating foods from all over the world while many around the world have nothing to eat.
WAITER: Ignoring a customer's request one wintry evening for Verve Cliquot and coldly suggesting Louis Roederer.
WAITER: Being privy to all the culinary secrets of a superstar chef.

CUSTOMER: Bringing the restauranteur a gift, because one was raised to believe that it is a good thing to take the host a gift, and never receive acknowledgement of the gesture.
CUSTOMER: Watching those without reservations get seated before you.
CUSTOMER: Leaving a generous tip eventhough the service was lousy......I could go on, but who wants to hear beaucoup laments de moi?

Oh, the woes of working in a restaurant.

I pity thee.

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