$2.13 an hour

[MONEY]

My daughter is a waitress. Waitresses in Katy Texas get paid

$2.13 an hour. A waitress has to give to the restaurant 3% of her total

handle at the end of each shift. So when a party dines

and spends $200.00 the waitress has to give $6.00 to

the restaurant to be shared by the non-wait staff. This $6.00

is called a tip out. The IRS assumes that she will make

$6.00 after tip out. More and more people are stiffing waitresses

each day. So when she gets stiffed she loses $6.00 and still

has to pay income tax on $6.00 + her hourly wage.
Please when you eat out and get good service tip your server
he/she really needs the cash.

money

[Dave Schwartz]

I live in Nevada. When we go out I am astounded at how many people stiff the servers.

As a former tipped employee (casino dealer), I just find it unfathomable that anyone could say, "Times are hard and I can't afford to tip," but I heard it even 20 years ago.


Dave Schwartz
who agrees with
you completely

[JustRalph]

Last Saturday night in my wife's place, a party of 11 spent $231 dollars on dinner.

When the bill came they refused to pay the gratuity (automatic on parties of 8 or more) and asked to see a manager.

When the manager arrived he inquired as to why they were unhappy. They said they didn't have to pay the Tip because........hold on to your hat.........

"We are black and we cannot afford to tip"

My Wife's Wait staff pays 8% on total sales to the IRS. It cost that waiter 16 dollars to wait on them...............because the manager who handled it, let them get away with it.

My wife in the past has had the police ask them to pay or be arrested, since the menu states in bold letters the gratuity is automatic on parties of over 8.

I got a million of them.

Try this one, in Cleveland a few years back.

Party of 10 rings up a $200 dollar tab and demands to pay in food stamps.

I could go on all night long.................. :bang: :bang:

Tons of other scams..............

[GameTheory]

Some people tip good, some people tip bad, some people don't tip at all. Isn't it the average that counts? If you get stiffed on one order, you make it up somewhere else, right? It is not like the wait staff is actually negative at the end of the night. In bad times, they'll see a hit as less people tip (although I'm surprised that people don't tip at all instead of just reducing their tip %), but then in bad times everybody gets hit.

[highnote]

My tipping is inversely proportional to the number of days I'm traveling.

If I have to tip every bell cap, sky cap, taxi driver, waiter, waitress, bartender, valet, etc., it doesn't take long before I reduce the tips -- especially if my client is not picking up the tab.

And if I'm on vacation I don't tip 20% at every single restaurant. Plus it depends on the size of the bill. I'll tip more than 20% on a cup of coffee, but probably less on a large dinner bill for my family.

It seems nowadays everyone has a tip jar. I got ice cream cones for my kids and there was a tip jar on the counter. Even Chinese and pizza take outs are now putting tip jars on the counter.

I used to bus tables in high school. I was supposed to get 10% of the waitresses tips. There were 8 to 10 waitresses at the fairly fancy restaurant I worked at. Never once did I actually get 10% of their tips. The best I ever did was $13. No way did 10 waitresses only make $130 tips on the best night ever.

So what the waitresses lose on getting stiffed, they probably make up on the amount they stiff the IRS. :D

[Dave Schwartz]

John,

Personally, I disagree with your position.

I have never understood how anyone can reduce the size of the tip based upon anything other than the effort of the server. If the food is bad (in which case it is usually free) and the service was good, they should still get the 20%.


If the service is average (which is rare - it is usually excellent or better) I tip 20%. More for better service. The price of the meal should only affect this if the meal was cheap and the tip is scaled upwards.

If we stay a long time (i.e. taking up space) I tip more. Just the other day I had lunch with a friend. $22 for both of us - it was my turn to pay. We hadn't seen each other in several months so had a lot to catch up on and talked for almost 2 hours. I left $10. That was "fair;" after all, we cost her a sitting.


As for non-server tipping (i.e. fast food, etc.) I generally do not tip. They are not for-tip servers.


IMHO, if I can't afford to tip properly, then I should eat at a cheaper restaurant or stay home.


Just my opinion.

Dave

[MONEY]

My tipping is inversely proportional to the number of days I'm traveling.

If I have to tip every bell cap, sky cap, taxi driver, waiter, waitress, bartender, valet, etc., it doesn't take long before I reduce the tips -- especially if my client is not picking up the tab.

And if I'm on vacation I don't tip 20% at every single restaurant. Plus it depends on the size of the bill. I'll tip more than 20% on a cup of coffee, but probably less on a large dinner bill for my family.

It seems nowadays everyone has a tip jar. I got ice cream cones for my kids and there was a tip jar on the counter. Even Chinese and pizza take outs are now putting tip jars on the counter.

I used to bus tables in high school. I was supposed to get 10% of the waitresses tips. There were 8 to 10 waitresses at the fairly fancy restaurant I worked at. Never once did I actually get 10% of their tips. The best I ever did was $13. No way did 10 waitresses only make $130 tips on the best night ever.

So what the waitresses lose on getting stiffed, they probably make up on the amount they stiff the IRS. :D
You were probably not the only busser or food runner that the tips had to be spread around to.
The amount of tip money that has to be reported is computerized now, and many times the computer will only accept an amount that is more than what a waitress has actually made.
In the last 2 days my daughter has worked 12 hours and has come home with a total of $51.00. She has been stiffed 4 times and a party of 7 that spent over $200.00 left her 65 cents.
Some people like me are good tippers. I don't tip everybody though, but I do tip, when I know that people are working for tips. When someone gets stiffed on a large bill they can never make up the difference.

money

[highnote]

John,

Personally, I disagree with your position.

I have never understood how anyone can reduce the size of the tip based upon anything other than the effort of the server. If the food is bad (in which case it is usually free) and the service was good, they should still get the 20%.

Good point. I've never asked for a free meal when the food was bad, though. I'll remember that next time.


If the service is average (which is rare - it is usually excellent or better) I tip 20%. More for better service. The price of the meal should only affect this if the meal was cheap and the tip is scaled upwards.

Average service gets an average tip from me.


If we stay a long time (i.e. taking up space) I tip more. Just the other day I had lunch with a friend. $22 for both of us - it was my turn to pay. We hadn't seen each other in several months so had a lot to catch up on and talked for almost 2 hours. I left $10. That was "fair;" after all, we cost her a sitting.

Good point. I would do the same.





IMHO, if I can't afford to tip properly, then I should eat at a cheaper restaurant or stay home.

Disagree. If I stay home then no one gets tipped. Better to get a smaller tip from a cheapskate (especially if the customer comes in on a slow night) than to get no tip at all.

I delivered pizza for Domino's when I was in college in Ohio. I hardly ever got tipped. So I always tip the pizza guy extra.

I tip the movers.

I tip the tow truck driver.

I tip the service station attendent.

I work a lot in Manhattan and I need to have my wallet close at hand because everyone has their hand out for a tip.

I'm like a walking money tree. :D

[Burls]

I will tip 30% if the service is especially good, but I have stiffed servers on occasion when the service is especially bad.

[highnote]

I guess what it comes down to is that I try to be fair and as generous as possible.

I've worked in restaurants, so I know how hard a waitress has to work to make a living. Same with cab drivers, and others who work in positions where tips are common.

I worked as an usher at Radio City Music Hall many years ago. I often got tipped when I showed people to their seats.

One night Gene Simmons (from Kiss) and Liza Minelli came as a couple. I showed them to their seats. They didn't say a word to me and didn't tip me. I thought I was pleasant enough. You never know.

[JustRalph]

here's a tip

if the food is bad, don't eat it all, or even half of it........and then bitch and want it comped. If it's bad and you eat it.......you have very little credibility. Make them fix you something else.

Dave, you are a thinking man. :ThmbUp:

If you cost a waitress a table turn/sitting you should take care of them. Back in the day, when my wife waited tables, sales types would come in and hold a meeting at breakfast, 8 a.m. and leave at 11 a.m. and tip on the original bill..........costing the wife 3 table turns She finally refused to wait on the 'monthly sales meeting"

Try not to pull this one............... Party of 12 orders 10-20 dollars worth of food and eats free chips and salsa for two hours while they shoot the bull. Then don't even tip. The next time you come in.........you might not get the best service on purpose. You are not wanted.........take the hint. You should probably not be eating out on your budget.

You should also not be afraid to tell a manager what is wrong. He/she wants to make you happy, so you come back. Don't be over picky, but if something is wrong, the service is bad-the food is not cooked right etc........tell the manager on duty. So he can make corrections.

[BombsAway Bob]

Tipping service/delivery people is NOT AN OPTION, IMO...the amount is!
I agree that if I stick around longer at a table when eating I'll bump up the kiss, especially if my group isn't drinking alcohol. If service is decent and Karen & I only had a coffee & an Iced Tea with our lunch, a $7 tip on a $23 check isn't excessive to me.
Likewise, on Tuesdays I ALWAYS add a little extra, because it's probably their slowest day for $$$, & THEY likely get stiffed more on a weekday! If breakfast check is $14.45 next Tuesday, flip 'em the double sawbuck & say "keep the change!"

[highnote]

By the way, $2.13 per hour is absurd. Even double that is absurd. Hell, the waitresses were making 2 and change per hour back in the '70s.

Just because someone gets tips doesn't mean they should not receive a decent basic wage.

I'm not sure why, but this year the wait service has been particularly weak. Maybe it's because of the terrible wages. We've only had one outstanding waitress on this vacation and I tipped her accordingly.

I've had a couple waitresses who wore very low cut tops and put their boobs on display while they were writing down our order. My wife just rolled her eyes. I had to put my son's eyes back in his sockets. :D

Is a larger than normal tip mandatory when a peep show is part of the service? :bang:

In a way, it was kind of insulting. I'm no prude, but I'm not 16 years old, either. Plus, that type of behavior is not appropriate while waiting on a family with young boys. In a family restaurant I'd much prefer outstanding service than cleavage in my face.

If I get a waitress with an attitude, I give her the benefit of the doubt and say something like, "Looks like you're having a rough day. We're in no hurry. So just get to us when you can."

Usually, just acknowledging that she's having a tough day is enough to cheer her up. Who knows, maybe she's fighting with the chef or a busboy or a manager, or a boyfriend, etc. If that doesn't help, we always have the option of leaving before she takes our order. And taking our order when she's in a bad mood is the last thing she wants to do.

[lsbets]

When I opened my first store, I didn't have a tip jar out. I put one out because my customers asked me too.

I start my baristas at $7.50 an hour. Most of them are making between $9 and $10. They get tips on top of that. Not everyone leaves a tip and no one is expected to. But, they add up, even if it is someone dropping the coins from their change in the jar - which a lot of people do. My customers want to tip because they get exceptional service. My employees know the customers names, what they drink, and usually what they drive, so if there's no line we start their drink before they get in the door. Our drinks are expertly prepared, we don't use the push button machines that the chains use that produce crap coffee. Every milk based drink gets latte art poured on it. If something is wrong, or even if something isn't wrong but the customer thinks something is wrong, we fix it, because our business is customer service.

We don't take applications. We talk to the people who want to apply. If they can't smile and present themselves we don't hire them. Chewing gum when you come in asking for a job? We're not hiring. Looking down at the floor, hand in pockets? We're not hiring. Starting out saying "Hey man" We're not hiring. And I explain to the kids who come in like that why I won't hire them, tell them what they need to do to get a job and present themselves, and I doubt many of them take my advice. BUt I offer it because I feel like someone has to.

We have an exceptional group of employees. And it shows in the way they get tipped. Some regulars don't tip everyday, but they leave a $20 tip once a month. On a normal morning shift, my baristas will each get $7-10 an hour in tips. They work their tails off to get it, and when you have college aged kids getting on average $16-$20 an hour, you have very happy employees and very low turnover. That directly translates to a better customer experience. We have one customer who gave each employee who was leaving for college a $50 tip on their last day, because they provide such great service to him and make him feel at home.

When I go out I tend to tip pretty well. Its not the servers fault if the food sucks. If the service is exceptional I'll tip really well, they deserve it. They are busting their ass to give me a great experience, and I think that should be recognized.

If someone is having a bad day and it reflects in the service, I blame the manager. Most people in these types of jobs are young and still have a lot to learn. The manager needs to teach them how to suck it up, smile, and fake it. If you can't teach someone that, they shouldn't be working with customers. We give folks 30 days on their trial, if they don't get it by then, we tell them this isn't the job for them, thank them for trying, and send them on their way. But we do everything we can to teach them how to do it right and help them learn and grow.

[highnote]

When I opened my first store, I didn't have a tip jar out. I put one out because my customers asked me too.

I start my baristas at $7.50 an hour. Most of them are making between $9 and $10. They get tips on top of that. Not everyone leaves a tip and no one is expected to. But, they add up, even if it is someone dropping the coins from their change in the jar - which a lot of people do. My customers want to tip because they get exceptional service. My employees know the customers names, what they drink, and usually what they drive, so if there's no line we start their drink before they get in the door. Our drinks are expertly prepared, we don't use the push button machines that the chains use that produce crap coffee. Every milk based drink gets latte art poured on it. If something is wrong, or even if something isn't wrong but the customer thinks something is wrong, we fix it, because our business is customer service.

We don't take applications. We talk to the people who want to apply. If they can't smile and present themselves we don't hire them. Chewing gum when you come in asking for a job? We're not hiring. Looking down at the floor, hand in pockets? We're not hiring. Starting out saying "Hey man" We're not hiring. And I explain to the kids who come in like that why I won't hire them, tell them what they need to do to get a job and present themselves, and I doubt many of them take my advice. BUt I offer it because I feel like someone has to.

We have an exceptional group of employees. And it shows in the way they get tipped. Some regulars don't tip everyday, but they leave a $20 tip once a month. On a normal morning shift, my baristas will each get $7-10 an hour in tips. They work their tails off to get it, and when you have college aged kids getting on average $16-$20 an hour, you have very happy employees and very low turnover. That directly translates to a better customer experience. We have one customer who gave each employee who was leaving for college a $50 tip on their last day, because they provide such great service to him and make him feel at home.

When I go out I tend to tip pretty well. Its not the servers fault if the food sucks. If the service is exceptional I'll tip really well, they deserve it. They are busting their ass to give me a great experience, and I think that should be recognized.

If someone is having a bad day and it reflects in the service, I blame the manager. Most people in these types of jobs are young and still have a lot to learn. The manager needs to teach them how to suck it up, smile, and fake it. If you can't teach someone that, they shouldn't be working with customers. We give folks 30 days on their trial, if they don't get it by then, we tell them this isn't the job for them, thank them for trying, and send them on their way. But we do everything we can to teach them how to do it right and help them learn and grow.


ls,

Good luck with your business. It sounds like you know what you're doing!

Good point about dropping the spare change coins in the jar. At Dunkin' Donuts if I buy an assortment of donuts and coffee I'll tip quite well if the counter person was good. Same at Starbucks and at the donut shop near my house.

The problem with the donut shop near my house is that there is one counter person who smokes. She is 60+ years old. She must have a slight case of emphasema or just a smokers hack. One time I saw her cough into her hand and then pick up my bagel barehanded and cut it in half. I didn't eat it and vowed never to let her wait on me again. Once when I really wanted a cup of coffee and was late for work she poured my coffee and put a lid on it after coughing into her hand. Maybe she doesn't like me? :D

I don't think that's the problem. She doesn't get it or doesn't care. So I rarely go to that donut shop. I don't know who the manager is -- never seen him or her.

The rest of the lady's that work there are great. But it's like playing Russian Roulette as to whether or not I will get the smoker waiting on me. :ThmbDown: That's no way to run a business.

The previous owner had the same problem. There was a guy who had cologne on his hands. He cut my bagel barehanded. I got in my car to eat the bagel on the way to work and it smelled like cologne.

The same thing happened the next day, so I called the manager from my cell phone to complain. He defended his employee. So I never went back. Plus people would bring their dogs into the store. Maybe it's me, but I don't like seeing dogs in restaurants.

The owner didn't last long. It had to be a money machine, though. They were fairly expensive and right across from the commuter train line.

My point to this long story is that it sounds like you are doing a great job running your business and hiring the right people. I hope to make it to your shop for a nice cup of coffee one of these days. :ThmbUp:

[Dave Schwartz]

I recall a story told by one Ralph Kramden of Honeymooners fame.

He said, "Whenever I eat out, whether the service is good or bad, I always leave the same thing: a dime. Yes, sir, and believe me, when I return those people know me.!"

[highnote]

I recall a story told by one Ralph Kramden of Honeymooners fame.

He said, "Whenever I eat out, whether the service is good or bad, I always leave the same thing: a dime. Yes, sir, and believe me, when I return those people know me.!"


That's a great line! I'll have to remember that. :D

[highnote]

Then there is the barber that has to be tipped. I usually tip 20% -- even on a bad haircut. It's funny, because I even tip the owner of the shop 20% when he or she cuts my hair.

The one thing I don't like though is when a smoker cuts my hair and I can smell their cigarette breath and the smoke on their fingers. I still tip them but try not to let them cut my hair again. I have learned to ask for a non-smoking barber, but sometimes I forget.

By the way LS made a good point about waiters and waitresses having a bad day. They need to learn to suck it up and smile.

I always had a smile on my face when I bussed tables, tended bar or delivered pizzas or room service.

Even though I was tired, or pissed off or wanted to be out running around with my friends I kept smiling.

[equicom]

I agree with John's position on this, although Dave certainly raises some valid points also.

Look at it this way. Let's say you go to a city for 1 night, you go straight to your hotel, only going out once for dinner. Here are all the tips you'll be up for:

1. Taxi from airport
2. Doorman of hotel (letting you in for the first time)
3. Porter
4. Doorman (letting you out)
5. Taxi to restuarant
6. Waiter
7. Taxi from restaurant
8. Doorman (letting you back in)
9. Concierge
10. Porter
11. Doorman (letting you out for the final time)
12. Taxi to airport

That's the minimum that I can think of. Now if those tips average $5 each, you're looking at $60 per day just in tips, and that's if you only go out once. If you were there for 2 weeks, it would be a lot of money.

Obviously if you think the service is very good and want to encourage more of the same (or at least to express your appreciation for the effort) then you might tip a little higher, but you'd probably go broke pretty quickly if you tipped everyone based on performance, unless you have a really high budget.

Fair enough if the prices are lower than they would be somewhere else, make up the difference with a generous tip, but I have found it is often not the case. We actually end up paying more even though the workers are not getting a decent wage.

And what the hell is "latte art"?

[lsbets]

And what the hell is "latte art"?

:lol:

Presentation. Properly pulled shots with thick crema, perfectly steamed milk, and then proper pouring techniques let you pour designs into the top of the drink. Not the fake stuff people do using syrup on top, but stuff that requires skill and proper technique on the barista's part. Some customers can give a crap about it, some love it, but presentation matters with food of any kind, especially when you are paying a premium price for a premium product. We charge more than Starbucks for our drinks, and we should, we serve a fresh product expertly prepared, far superior in quality. And part of the package is the presentation. It would be wrong to just dump the drink in a paper cup, throw the lid on and hand it to the customer. My employees have fun with it - doing holiday themes, or something seasonal. Like I said, some customers could care less about it, but some people like watching someone who is very good at what they do show off their skills. The benefit to me is it can only be done if everything that goes in the drink is done right, so it serves as quality control in its own way.

[highnote]

:lol:

Presentation. Properly pulled shots with thick crema, perfectly steamed milk, and then proper pouring techniques let you pour designs into the top of the drink. Not the fake stuff people do using syrup on top, but stuff that requires skill and proper technique on the barista's part. Some customers can give a crap about it, some love it, but presentation matters with food of any kind, especially when you are paying a premium price for a premium product. We charge more than Starbucks for our drinks, and we should, we serve a fresh product expertly prepared, far superior in quality. And part of the package is the presentation. It would be wrong to just dump the drink in a paper cup, throw the lid on and hand it to the customer. My employees have fun with it - doing holiday themes, or something seasonal. Like I said, some customers could care less about it, but some people like watching someone who is very good at what they do show off their skills. The benefit to me is it can only be done if everything that goes in the drink is done right, so it serves as quality control in its own way.

Good point, LS. I'm always willing to pay extra for quality.

Nothing worse than paying $2 for a 12 oz. cup of cheap quality coffee in a paper cup with a plastic lid.

[Dave Schwartz]

1. Taxi from airport
2. Doorman of hotel (letting you in for the first time)
3. Porter
4. Doorman (letting you out)
5. Taxi to restaurant
6. Waiter
7. Taxi from restaurant
8. Doorman (letting you back in)
9. Concierge
10. Porter
11. Doorman (letting you out for the final time)
12. Taxi to airport

Equicom,

As I see it these are all costs of doing business, travel, etc. No offense meant here but I fail to see why the fact that there are (potentially) a lot of people to tip impacts whether we should tip or how much.

Personally, I do not tip the doorman who opens the door for me, though I routinely tip the bellman $2-3 per bag.

Generally, if I am seeking help from the concierge I give them $20 right up front. Amazingly, even at a nice hotel that gets you something extra back. In several places I have had them make restaurant reservations for us and found that "desert was on the concierge."

Valet is $2-$3, $5 if the guy is especially helpful or they left my car "on top." Here's a tip for getting your car in a hurry during a show break... Just say to the guy who takes your ticket, "I'll bet you $10 you can't get my car here in 5 minutes." Beats hell out of waiting 30-40 minutes for your car.

Cab drivers get a 20% tip if they go out of their way to make the trip pleasant, otherwise they get about 10%. For example, no blaring music, long cell phone conversations, smoker's smells, etc.

Pizza, Chinese food, etc. delivery guys get $5 if the delivery is timely.

Captains in restaurants only get tipped if they serve us directly. head waiters only get tipped if they provide us with a nice table in a timely manner AND it is that kind of restaurant. I once handed a "tuxedo guy" at a Reno showroom $10 and he gave me a rather mediocre seat. I said, "You'll need to do better than this..." and the seating improved immediately. ($10 is a lot in Reno.)


Funny story. One of our favorite restaurants in Reno is the Steakhouse at the Atlantis Hotel. Excellent food and extremely expensive by Reno standards, but only average compared to the rest of the country. (Reno has the absolutely cheapest really good food in the country.)

Around certain holidays (Thanksgiving, Valentines Day, New Years, etc.) they always offer "special pricing" for a fixed menu. Once we went in at New Years and the wait staff had a definite "this-is-cheap-bastard-day" attitude. They (two-waiter team) were surly from the beginning and literally threw the dishes on the table, once knocking over a glass of wine with an errant dish.

When the meal was over I called over the maitre d' and said, "I will be stiffing the waiters tonight because of their attitude. Just so that they know I am not a cheap bastard, here is $30 for you."


Dave

[Tom]

What if you are not on business?
Times are tough, so I should tip a guy to open a door for me?
Sorry - he should find a real job.
Or rely on regulars.

I don't tip the dude in the men's room at Toga, either. I did all the work.:D

[DRIVEWAY]

Do you tip tellers at the track?

[banacek]

I tip 10% if the service is poor - and if the service or food is really bad, I'll talk to the manager. 15% is typical and 20%+ if the service is good or we stay awhile.

When I was younger a 10% tip was typical (if I recall correctly). That went up to 15% and now 20% is common. Shouldn't the percentage stay the same as the prices have gone up? But I think the hourly wages ($2.13/hr??????) have not kept up properly and the serving staff needs the increased tips to earn a decent living. So it seems to me that the whole wage structure needs to be addressed.

[Tom]

Do you tip tellers at the track?
Me?
Not a chance.

Never got a rebate on a losing day from any of them. If I won $100,000.20, I wouldn't leave the dimes.

[equicom]

I don't tip the dude in the men's room at Toga, either. I did all the work.:D


lol... definitely the comment of the day.

Isbet... thanks for the info on latte art. I am impressed that you have such dedication and passion for your business and the people who support it. If everyone in business had the same attitude, there would be far fewer problems in the world.

Driveway, I tip the tellers when I have a decent win, unless I have a reason not to or I really desperately need the money. You get nothing back for tipping them though, they just smile at you and think you're crazy.

Dave, you're partly right about a lot of that. I guess it depends on how rich you are to begin with. But my $60 figure was very conservative. It allows me to only go out once. Many doormen expect multiple tips every time you enter and leave (giving him a big tip once to take care of the whole stay is not a good idea either, because there might be another guy there when you get back). I think $100 might be more likely.

So for 2 weeks, you have to add $1400 to your budget for tips. That's a lot of money. It's probably different if you live in a place and go out there all the time, but if you're travelling then people expect you to tip more and the irony of it is that at the end of the 2 weeks, you're probably never going to see those people again.

When I tip, it is mainly to encourage the staff to maintain a high standard of service. But sadly, the service is often not forthcoming, even if you do tip well.

[MONEY]

Here are the names of some of the well known restaurants that I know pay their wait staff only $2.13 an hour. So when you dine at one of these places please tip generously.

Bennigan's
Carino's
Carraba's
Chili's
Denny's
International House of Pancakes
Outback Steakhouse (my daughter works here)
Red Lobster
Ruby Tuesdays
TGI Friday's
Texas Roadhouse

money

[wonatthewire1]

Some coffee art from NYC

http://www.joetheartofcoffee.com/

Interesting place...

[juanepstein]

When I opened my first store, I didn't have a tip jar out. I put one out because my customers asked me too.

I start my baristas at $7.50 an hour. Most of them are making between $9 and $10. They get tips on top of that. Not everyone leaves a tip and no one is expected to. But, they add up, even if it is someone dropping the coins from their change in the jar - which a lot of people do. My customers want to tip because they get exceptional service. My employees know the customers names, what they drink, and usually what they drive, so if there's no line we start their drink before they get in the door. Our drinks are expertly prepared, we don't use the push button machines that the chains use that produce crap coffee. Every milk based drink gets latte art poured on it. If something is wrong, or even if something isn't wrong but the customer thinks something is wrong, we fix it, because our business is customer service.

We don't take applications. We talk to the people who want to apply. If they can't smile and present themselves we don't hire them. Chewing gum when you come in asking for a job? We're not hiring. Looking down at the floor, hand in pockets? We're not hiring. Starting out saying "Hey man" We're not hiring. And I explain to the kids who come in like that why I won't hire them, tell them what they need to do to get a job and present themselves, and I doubt many of them take my advice. BUt I offer it because I feel like someone has to.

We have an exceptional group of employees. And it shows in the way they get tipped. Some regulars don't tip everyday, but they leave a $20 tip once a month. On a normal morning shift, my baristas will each get $7-10 an hour in tips. They work their tails off to get it, and when you have college aged kids getting on average $16-$20 an hour, you have very happy employees and very low turnover. That directly translates to a better customer experience. We have one customer who gave each employee who was leaving for college a $50 tip on their last day, because they provide such great service to him and make him feel at home.

When I go out I tend to tip pretty well. Its not the servers fault if the food sucks. If the service is exceptional I'll tip really well, they deserve it. They are busting their ass to give me a great experience, and I think that should be recognized.

If someone is having a bad day and it reflects in the service, I blame the manager. Most people in these types of jobs are young and still have a lot to learn. The manager needs to teach them how to suck it up, smile, and fake it. If you can't teach someone that, they shouldn't be working with customers. We give folks 30 days on their trial, if they don't get it by then, we tell them this isn't the job for them, thank them for trying, and send them on their way. But we do everything we can to teach them how to do it right and help them learn and grow.

"We don't take applications. We talk to the people who want to apply. If they can't smile and present themselves we don't hire them. Chewing gum when you come in asking for a job? We're not hiring. Looking down at the floor, hand in pockets? We're not hiring. Starting out saying "Hey man" We're not hiring. And I explain to the kids who come in like that why I won't hire them, tell them what they need to do to get a job and present themselves, and I doubt many of them take my advice. BUt I offer it because I feel like someone has to."

thats terrible. its your business but thats terrible.

you might be missing out by not giving someone a chance. you should hear people out and actually let them know what they did wrong and what you expect from them. you might find an a+ employee.

[GameTheory]

It took me a long time to make peace with tip jars. People ten years younger than me probably "always" had them, but to me they suddenly started appearing everywhere. I sometimes get take-out rather than sitting down specifically to avoid the extra expense of tipping, but now there is a jar there just to pick up your food. I feel if the jar is there they are asking for a tip -- everytime. (Especially if it has a sign on it that says, "Did our attitude earn your gratitude?") To me that's saying I'm supposed to tip for the cashier just ringing me up. I used to never tip in a jar (because jars are always for non-tip services, as far as I'm concerned), but I always felt that pressure to tip with associated guilt if I didn't or fear that I'm annoying the people that work there if it is a place I like to go often. (Also bad for picking up takeout orders when paying with a credit card is the fill-in-your-own-tip line on the charge slip.)

So finally I decided that I would just tip some amount whenever a tip was indicated (jar, charge slip, whatever) or not go to that place at all and consider it part of the price of eating there.

[GameTheory]

you should hear people out and actually let them know what they did wrong and what you expect from themDidn't he just say that is exactly what he does?

[juanepstein]

Didn't he just say that is exactly what he does?

you didnt quote everything i was saying.

i was saying he should give them a chance they might be good employees.

if someone was to tell me this is what you need to do and not hire me i would say "what the hell does he or she know." or "who wants to work for a person thats gonna judge you for just walking through the door."

i certainly wouldnt take advice from someone thats gonna judge me when they dont even know me.

not everyone has food experience some people might be looking for a job for the first time and have great personalities. some people might be getting out of one trade and going to another and hoping someone might help them out and teach them or be their mentor.

but like i said its his business and he can do what he wants. i certainly wasnt coming down on him and i hope he doesnt think i was. i was just saying you might be missing out on an a+ employee that really doesnt know better. some people just need a loving slap on the head sometimes to straighten them out. the employee that is.

[JustRalph]

We don't take applications. We talk to the people who want to apply. If they can't smile and present themselves we don't hire them. Chewing gum when you come in asking for a job? We're not hiring. Looking down at the floor, hand in pockets? We're not hiring. Starting out saying "Hey man" We're not hiring. And I explain to the kids who come in like that why I won't hire them, tell them what they need to do to get a job and present themselves, and I doubt many of them take my advice. BUt I offer it because I feel like someone has to.

you sound just like my wife. She has a staff of up to 125. I was in her place the other day and she did an interview with a girl that was chewing gum. Let's just say it didn't go well. :ThmbUp:

[lsbets]

Juan -

I don't think you were coming down on me. Here is another look at how I think about this and why.

I've spent my entire adult life leading people. I've gotten pretty good at sizing folks up pretty quickly. Its simple, if someone isn't going to go through the effort to present themselves properly to me, the guy who is signing the paychecks, than there is a great chance they won't care about my customers. And if my customers aren't happy, I'm not happy because they don't come back and I go broke. Maybe if I was playing with someone else's money I might be more inclined to give a chance to the kid who comes in with hands in the pocket smacking gum and says "hey dude, are you hiring?" But to me this is as real and as risky as anything I faced in the Army, and the options are the same - victory or death. Defeat is not an option.

I pull every kid aside who comes in and doesn't measure up and tell them why I won't hire them. Thats a lot more than most employers do. In my business first impressions matter - more than anything. We have about 30 seconds from the time someone walks in the door to make them feel welcome or they won't get a good impression, and probably won't come back. A regular customer spends over $1,000 a year at a coffee place. I need regulars, and to get regulars I need exceptional employees. The way I see it, my employees are the best marketing I have.

I don't care about food service experience. Half the time I don't know if they have any experience in any job at all when I hire them. Like I said, I don't take applications, and I don't do a normal interview. I have a conversation, I keep working while we talk - they have to keep up with me. They need to show me they are good listeners, because our customers don't expect to hear about the drama in our lives, they want us to listen to what is going on in theirs. When it comes to experience, in general I would prefer they have none - that way I have no bad habits to unteach. If they worked for the big coffee giant that's a huge negative because they learned to compromise quality, and that is unacceptable to me.

Do I have too high of a standard for who I hire? Maybe, but I have a list of names to call anytime I need someone. People can't wait to work here. Am I too quick to judge? Perhaps, but I don't think so. I've invested over half a million dollars in my stores since I got home from Iraq. I work over 100+ hours a week. My wife was in working for 6 hours the day before she had her latest c-section, and worked 4 hours 10 days after giving birth. Why? Because we love what we do, and Congress isn't going to pass a bill to bail us out if we fail. They could give a crap about us. Our future is on our shoulders, and we aren't leaving much to chance. And I think the two most important things we can do to wow our customers is present an amazing product and hire amazing people. I don't want just good enough, I want the best, because people choose to spend their hard earned money in my stores and they deserve the best.

[PaceAdvantage]

Damn lsbets, you are indeed a rare breed. What you've written here in this thread should be included in a user's manual for all those starting any business that caters to the general public.

[MONEY]

We're not hiring. Looking down at the floor,
I am happy to read that the people that work for you make enough money to live on. But I'll never understand how the government of the greatest country in the world lets the big chain restaurants get away with paying it's employees a miserly $2.13 an hour.

The next time that you interview someone for employment at your business please take the following into consideration.
In the latin & asian cultures it is not proper to look at your superiors or elders in the face.
Looking down is considered a sign of respect.

Money

[lsbets]

Thanks for the kind words PA, but I don't think there is anything special about what I said, to me its just common sense. I'm far from any kind of business or management expert, and a lot of what I do would out and out make the "experts" cringe. I get to be myself everyday, and my stores reflect my offbeat, sometimes eccentric personality. I was talking to Dave Schwartz about a month ago about some of the things I do in my business, and he accused me of being a liberal. I got a good laugh out of that.

For the people we hire this is the most fun they will ever have at a job. No one quits. I give people ownership over what they do and let them take pride in seeing the results, whether its drink making, baking from scratch, or just the cleanliness of the store. Everyone here has fun, and I think that's important because our customers see it, and if they come in and see smiling, happy people who are also attentive to their needs, it makes the customer experience better.

[098poi]

When I was a teenager and lived on Long Island (N.Y.) my Dad was telling me a way to drive to the city without paying a toll. I said something to the efect of even if you saved 50 or a 100 bucks a year it's not that big a deal because you can afford it. (He was a doctor) He told me this joke (I may have posted before)

A man goes to a barber and gets his regular haircut and the cut is $9.00. He gives the barber a 10 and says keep the change. The barber says, "Let me ask you something, your son comes in here gets the same haircut for $9.00, and gives me a $3.00 tip. You come in and give me $1.00. How come?".
The father replies, "He's got a rich father!!". :)

[lsbets]

The next time that you interview someone for employment at your business please take the following into consideration.
In the latin & asian cultures it is not proper to look at your superiors or elders in the face.
Looking down is considered a sign of respect.

Money

Money - you missed one key thing to come out of the totality of what I said - its not about me, its not about the employees, its about the customers. If someone is not comfortable looking folks in the eyes, I'm cool with that, that's their culture, but this is not the job for them. It doesn't mean I think any less of them, it just means this isn't the job for them. If my customers were people who expected that it would be a different story, but my demographic is upper middle class suburban dwellers. I need to know who my customers are and what they expect, and they expect a welcoming, smiling, friendly face that makes them feel at home. I don't have a back kitchen area - everyone here does everything. The girls working this morning are all running the register, making drinks, baking from scratch, and bagging coffee beans. They are all interacting with the customers. Like I said, it is about the customer - wowing the customer with amazing products, presentation, and service. Not meeting their expectations, but surpassing them everytime.