Endless shrimp is about to end, I better get my butt over there.
Red Lobster employee suspended after posting racist receipt online
- Thread starter Ls2BluGoat
- Start date
I'm sure it has/is exagerated to some degree. I'm sure there's also the cause & effect issue going on here. Some servers expect a bad tip from black patrons so they deliver sub-standard service which in turn results in the black patron tipping less or not at all. It then becomes a giant self-perpetuating circle jerk.
How about in my wifes case where all she does is make drinks? Does she fix drinks differently for a black patron versus a non-black patron? Does she smile more at non-blacks? Does she act more friendly to non-blacks? No of course not, but the tips from the black patrons sure pale in comparison when compared to non-blacks regardless of how they are treated. Blacks also complain more than non-blacks about the strength of their drinks for some reason?
U.M.
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Argument Blacks are the worst tippers and Hardest to please.
I rest my case!!!!!!!!!!!!
I rest my case!!!!!!!!!!!!
:lol1::lol1::lol1::lol1: Truth!
x2 :lol1:
This site never fails when arguments are involved.
1st paragragh :beer:
2nd paragraph, That sucks for your wife. If she does a good job those people are asshats for not tipping.
The Bold....I can't begin to explain :lol1:. I've seen people send drinks back saying they were weak, I prefer my driniks weak because I can't tolerate the taste of alcohol until I've had a few drinks.
Please remember that next time you are inclined to start a whole threat complaining about your job and how hard your are working (you weren't trying to make it look that way, but that's the attention ploy that it was). So, with that in mind, save us from your bitch fest.
Sit down and shut up bitch tits, literally no one cares.
This is gonna be an interesting one. I'm on the fence.
On the issue of tipping, patrons of the restaurant business are gullible as hell. Why should a restaurant owner be allowed to make more profit than any other business by paying his employees less than the non-restaurant owner, and instead having the customers pay what the owner should be paying in the first place? What gives this owner of this particular business type a free pass?
Typical restaurant owner response is, "well, how would I know how much to pay my servers as some servers perform better than others." "It has to be based on tips, otherwise service would be shitty."
And yet morons of society and the governing bodies that be accept this piss poor logic.
If service is shitty, people will stop going to the restaurant and no one will have a job. Hence, the owner should be responsible for hiring good servers and paying them salary with no tips or hourly with no tips, like any other job.
If a product is shitty, no one will buy it. I guess all businesses should stop paying their employees at least minimum wage and instead pay them $2.13 and hour and charge the customer to pay their employees who oversee the assembly of the product on top of the product price.
Why argue about whether or not to tip and make it a non issue by identifying the real problem? :shrug:
Typical restaurant owner response is, "well, how would I know how much to pay my servers as some servers perform better than others." "It has to be based on tips, otherwise service would be shitty."
And yet morons of society and the governing bodies that be accept this piss poor logic.
If service is shitty, people will stop going to the restaurant and no one will have a job. Hence, the owner should be responsible for hiring good servers and paying them salary with no tips or hourly with no tips, like any other job.
If a product is shitty, no one will buy it. I guess all businesses should stop paying their employees at least minimum wage and instead pay them $2.13 and hour and charge the customer to pay their employees who oversee the assembly of the product on top of the product price.
Why argue about whether or not to tip and make it a non issue by identifying the real problem? :shrug:
How would you like to be receiving death threats? it's happening to the diner whose card was used:nonono: I guess the scumbag bitch thought a male nursing student was a good target!
:lol:
What are you smoking?
The Average Profit Margin for a Restaurant | Chron.com
People often open a restaurant thinking that all it takes for success is excellent cooking. They may ignore basic business principles to become part of the 60 percent who fail within three years or less. These principles include securing a good location at reasonable rates; hiring, training and motivating staff; and effective marketing. Ultimately, the key factor in success is maintaining an average-or-better profit margin year after year.
Full-service restaurants at all levels spent about 32 percent of each dollar on the cost of food and beverages, 33 percent on salaries and wages, and from 5 percent to 6 percent on restaurant occupancy costs. Profit margins, however, varied according to the cost of the average check per person. Those with checks under $15 showed a profit of 3 percent. Those with checks from $15 to $24.99 boasted the highest profit margin at 3.5 percent. Finally, those with checks of $25 and over had the lowest profits, at 1.8 percent.
Customers should not pay the wages of the workers AND the food they are recieving. Think about it. If everyone refused to tip, owners would have no choice but to pay their employees in full like all other hourly wage jobs or no one would want to be a server.
I tip 25% because I only go to good places where the service isn't shitty. This service would be no less in quality if the servers were getting paid this amount by their employer rather than by me as a customer, as in the servers would be working just as hard. An owner could quickly weed out bad apples, based on customer complaints instead of customers not tipping, not saying anything to the manager, and the owner never knowing.
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I don't think you're understanding it.
As I already proved, restaurants do not make a large profit. Most fail, the those that survive are lucky.
You tip well for good service, but would rather tip nothing, and have the restaurant pay the server properly. I've already covered that fact that no restaurant can do that currently. The only way would be to raise prices. Your $10 burger is now $12, and your $2.50 Coke is now $3. So you went from $12.50 and having to tip, to $15 and not having to tip. So what benefit did that get you?
Secondly, let's go on to service. The issue with a no tipping restaurant would be this. Currently restaurants try to run as little servers as possibly. They need to cut payroll hours to barely turn a profit. With your new system though, prices are up thus paying the servers. Restaurants will have no need for 6 servers making $30 an hour, when they can hire 12 at $12 an hour(yeah, not $15, the restaurant will try to steal a little more money here). Instead of having 4 tables, each server will have 2. There's no need for give 100% because they are hourly now. You'll have mono-tone, fast food workers asking you for a drink and then later drinking you your meal. Once you take away the reason for the worker to work hard(money) why will they?
xXGadfly09Xx
Banned
This isn't SD, and I will leave it at that.
You are mistaken in your observation.
Most of us will tip for exceptional service. Not pay more for simply carrying out the duties in your job description.
some jobs require carrying a phone with you as it is part of your work. As a foodserver there really is no need to ever have to use your phone while on duty. Many servers are busy checking their messages on their phones instead of doing their work. Some even take impromptu breaks just to use their phones. Keep this in mind the next time you don't see your server for a while
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:dw:
Pretty sure YOU aren't understanding it.
Why would they work hard? Maybe because they want to keep their job.
Have you never been to a Chick-Fil-A vs a McDonalds? Take away tips and servers will be just another fast food restaurant. Maybe one chain like TGIFridays will be able to pay a little more and attract some better servers but those places that can not will be left with the MCD employees, not the CFA employees.
How about in states like California where min wage is $10/hr? So your waitress/waiter is getting that at a minimum. But they still feel entitled to a recommended tip of 20% or more. My sister is a bartender/waitress and she tips 40-50%.. wtf!
Take away tips, and pay them a decent wage and they'll attract better employees.
You keep trying to convince everyone that the restaurant industry can't work like the rest of labor world, and you keep failing miserably.
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