Tipping - How do you feel about it?

[full_throttle]

when out with the wife won't bother too much, but if there are a group of us and the service and food is good then we usually throw a £ per person in the pot, it's not much but if 100 people a week did the same it soon adds up.

 

[Fish]

when out with the wife won't bother too much, but if there are a group of us and the service and food is good then we usually throw a £ per person in the pot, it's not much but if 100 people a week did the same it soon adds up.

Why does that matter, or are you saying if you were out on your own or with someone else you would tip if the service was very good?

 

[Fish]

I would use the term HID like all of you on here but i simply havent a clue what it means! So, my girlfriend absolutely loves a tip, she is very generous when it comes to tipping and I am simply not. I went to america with my mates a couple of years back and i despised the way that they expect tips over there. People over here dont expect it as much but then scoff when you dont leave a tip when they have offered poor service.

Only tip when service has been decent.

HER or HIM in doors :thup:

 

[Del_Boy]

Generally leave a tip of the service is reasonable. Always try to leave the tip on the card payment as I very rarely carry cash and i don't want to dip out on the cash back

 

[full_throttle]

Why does that matter, or are you saying if you were out on your own or with someone else you would tip if the service was very good?

No, what I'm saying is when out with the wife (2 persons) we don't normally bother. When we are out in a group 4+ then we do.

 

[Fish]

No, what I'm saying is when out with the wife (2 persons) we don't normally bother. When we are out in a group 4+ then we do.

Hmm, so a tip is solely based on the number of people in your group not by the service you receive, which if exemplary when just 2 of you were out, you wouldn't bother, how strange!

 

[HomerJSimpson]

I see no problem with tipping.

If I have had a good meal, I'll add 10%. If the service was good and helped enhance my meal then I'll tip a little more and usually pay in cash. I often add a quid to a taxi ride if the driver is friendly and prompt, or round up to the nearest pound. I'll tip take away delivery drivers if they arrive on time and are friendly and luggage porters at a hotel if they smile whilst making my life easier. I was younger once and grateful for everything extra I received in these type of roles. I've tipped my hairdresser when they did a ridiculous colour and cut style for a stag do as it was over an hours work and they made the experience enjoyable. I'll buy bar staff a drink as well if they are quick and courteous or looking a little stressed and I'll write an email or letter to a store when I have had good service from a customer service staff.

It's the small gestures like these that make the world a nicer place to leave and I'm more than happy to do it.

Cant argue with any of that

 

[drdel]

Hate 'automatic' service charges and always get it removed. I prefer to tip direct to the person.

(I also hate the one-way nature of corporate bonuses. A bonus is for performance over and above normal professionalism so why, when a company/bank gets fined do we the customers end up paying? everyone who received a bonus should be made to pay a proportion in relation to their salary -otherwise there's no downside)

 

[hodd]

My wife's a chef at one of the Carluccio's. It's pretty much minimum wage stuff, but she only recently qualified, and we get 50% discount, which isn't bad when a pint of Peroni (for me ) normally costs £7 there.

Apparently, their tips are distributed as follows: Cash payment tips go in a pool for the waiting staff; credit card payments go in a pool for the kitchen staff. I'm obviously biased, but I find this unfair as I doubt many tip by credit card?

 

[Tashyboy]

Every holiday we go on, at the end of the hols me and Missis T sit down and make a list of who has helped make our holiday "special". Be it anyone from chambermaid, waiter, barman, waiter, whatever.
When they are on $50 a week, 200 rupees or four quid makes a bit of a difference.
We did the same last week and gave a tip to a waiter on the last day,handshake many thanks (kenny), We gets outside and Missis T is bogged off. The couple on the next table were looking at us "daggers" coz we had given a tip.
suppose some give and some don't.

 

[Rooter]

Apparently, their tips are distributed as follows: Cash payment tips go in a pool for the waiting staff; credit card payments go in a pool for the kitchen staff. I'm obviously biased, but I find this unfair as I doubt many tip by credit card?

Thats mental! how can they justify that?? When i was a chef, all tips were distributed evenly for all staff working that shift, from pot washer, barman, waiter and head chef..

 

[Snelly]

I always tip generously unless the service is rubbish. If it is the latter, I tell them so and explain why I cannot leave a tip. This is very rare though, most people do a great job.

These are relatively low paid jobs that need supplementing. Good service should equal a few extra quid.

I don't care about the service charge and never ask for it to be removed as I just see the total amount as the bill. To quibble would be petty.

 

[Del_Boy]

make a list of who has helped make our holiday "special". Be it anyone from chambermaid, waiter, barman, .

Big tip for the chambermaid I reckon. Nudge Nudge wink wink.

 

[Piece]

Like most others, we'll leave a tip if it's warranted. I won't quibble with 10% service charge added to bill, but if the service is poor then I won't return and use word-of-mouth to say what I think to others about that place.

 

[Tashyboy]

Forgot to say that when daughter was a waitress, her wages were woeful. When she was given tips it was all lobbed into a central fund and distributed fairly. really. After a month she got about a tenner in tips. Every month. Her regular customers started paying her discreetly. Her boss got the lions share every month.
She was told she had to work Chrimbo day and was told she would get triple pay. 12 yr ago she made £7.50 an HR on Crimbo day.

 

[srixon 1]

Was I the only one that thought this thread was going to be about getting your shafts cut at the tip end and not the grip end?

I thought it was going to be about landfill

 

[smalls]

first post here but as a restaurant manager seems a good place to start. we add no service charge onto the bills in our restaurant, but any tips that are left are shared equally among staff. they can make a big difference to wages depending on the level of service you provide and how busy the restaurant is. I can take home between £10000-£13000 a year in tips and working in the trade me and my partner are generally good tippers

 

[Fish]

first post here but as a restaurant manager seems a good place to start. we add no service charge onto the bills in our restaurant, but any tips that are left are shared equally among staff. they can make a big difference to wages depending on the level of service you provide and how busy the restaurant is. I can take home between £10000-£13000 a year in tips and working in the trade me and my partner are generally good tippers

So all tips are equally shared amongst all staff and as a manager you also get a share, is that right?

Do you also think this is a fair practice, you may have a member of staff that just clocks in and out and does the minimum necessary without pulling out the stops and as such hardly brings any tips to the pot, yet another member of staff has been so helpful and attentive that they receive a decent amount of tips, do you think its fair that those tips get diluted amongst those that don't pull their weight? Surely keeping your own tips gives an added incentive to be more attentive?

 

[freddielong]

first post here but as a restaurant manager seems a good place to start. we add no service charge onto the bills in our restaurant, but any tips that are left are shared equally among staff. they can make a big difference to wages depending on the level of service you provide and how busy the restaurant is. I can take home between £10000-£13000 a year in tips and working in the trade me and my partner are generally good tippers

10000 -13000 extra tax free surely that just encourages the restaurant to keep the wages low.

 

[Fish]

10000 -13000 extra tax free surely that just encourages the restaurant to keep the wages low.

Be interesting to know how many staff and the size (covers) and quality of the restaurant as just for his share alone that's £35 a night based on 365 days