a two-cent tip
whoever invented the concept of automatically including an 18-20% gratuity for "parties of 6 or more" was a clearly a waiter and not a manager or restaurant patron. while dining out in a "large" group can be an enjoyable experience (who doesn't like sharing good food and good times with a lot of friends?), it also ranks among the most frustrating when the waiter mistakes the automatic gratuity clause as a free pass to all-but-ignore the table.
i get it (the origin). we've all eaten out in groups and we all know that when it comes time to throw money into the pot, there's always one or two people who decide that they didn't really eat the appetizer, or they only had one glass of wine from the bottle, or they underestimate the tax. for whatever the reason, when the pot is the totaled, it's short, and by the time everyone begrudgingly throws in an extra dollar or two, the waiter is usually shortchanged with the bare minimum of 15%. seemingly, the larger the group, the greater the problem. so, the logic is there--make the tip automatic, and the problem is solved. well, the waiter's problem is solved, but what about the patrons'?
i haven't fact-checked this, but i was once told that the word "tips" is derived from the phrase "to insure prompt service," which makes sense. this is best-reflected in a bar setting. tip the bartender well, and the drinks will come faster (and stronger). but, we don't tip in advance at a restaurant to receive good service. we leave gratuity afterwards. gratuity--monetary gratitude--thanks for great service. this is a social contract in america that we are expected to honor, but as with any contract, there are dependent clauses. if the waiter doesn't live up to his end of the bargain, then we have the right to default on ours.
my humble solution: an industry-wide standard of 15% automatic base-gratuity for parties of 8 or more. this equation balances the scale in favor of both the waiter and the patrons, and respects the fact that parties of 6 or 7 can still manage their finances without a guideline. unless a waiter is horrendous and deserving of monetary punishment, most people will not walk away from a table without leaving at least 15%, but it is understood that 20% is what the waiter should strive to earn. this leaves 5% for the waiter to work for, and if they choose not to, then they are left with what they deserve. when the automatic gratuity is already 18-20%, then what motivation does the waiter have to perform? the only thing he has to worry about is whether or not the table has the patience or audacity to involve management, and those odds remain squarely in the waiter's favor.
those reading may argue that i've never been a waiter and therefore my opinion is biased. maybe so, but isn't a waiter as equally likely to be a patron in a large party as i am? bottom line: i want my cake. i want to eat it, and yes, i want it brought to me with a big fake smile on a silver fucking platter regardless of how many people are seated at my table. is that really too much to ask?
i get it (the origin). we've all eaten out in groups and we all know that when it comes time to throw money into the pot, there's always one or two people who decide that they didn't really eat the appetizer, or they only had one glass of wine from the bottle, or they underestimate the tax. for whatever the reason, when the pot is the totaled, it's short, and by the time everyone begrudgingly throws in an extra dollar or two, the waiter is usually shortchanged with the bare minimum of 15%. seemingly, the larger the group, the greater the problem. so, the logic is there--make the tip automatic, and the problem is solved. well, the waiter's problem is solved, but what about the patrons'?
i haven't fact-checked this, but i was once told that the word "tips" is derived from the phrase "to insure prompt service," which makes sense. this is best-reflected in a bar setting. tip the bartender well, and the drinks will come faster (and stronger). but, we don't tip in advance at a restaurant to receive good service. we leave gratuity afterwards. gratuity--monetary gratitude--thanks for great service. this is a social contract in america that we are expected to honor, but as with any contract, there are dependent clauses. if the waiter doesn't live up to his end of the bargain, then we have the right to default on ours.
my humble solution: an industry-wide standard of 15% automatic base-gratuity for parties of 8 or more. this equation balances the scale in favor of both the waiter and the patrons, and respects the fact that parties of 6 or 7 can still manage their finances without a guideline. unless a waiter is horrendous and deserving of monetary punishment, most people will not walk away from a table without leaving at least 15%, but it is understood that 20% is what the waiter should strive to earn. this leaves 5% for the waiter to work for, and if they choose not to, then they are left with what they deserve. when the automatic gratuity is already 18-20%, then what motivation does the waiter have to perform? the only thing he has to worry about is whether or not the table has the patience or audacity to involve management, and those odds remain squarely in the waiter's favor.
those reading may argue that i've never been a waiter and therefore my opinion is biased. maybe so, but isn't a waiter as equally likely to be a patron in a large party as i am? bottom line: i want my cake. i want to eat it, and yes, i want it brought to me with a big fake smile on a silver fucking platter regardless of how many people are seated at my table. is that really too much to ask?
posted by mark at 2:06 PM
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