Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Coffee Shop
How much do you tip?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="City Guy" data-source="post: 1371470" data-attributes="member: 25547"><p>TIP THE WAITRESS, NOT THE CHECK!!</p><p></p><p>EZ14, Give me some of those super waitresses who can handle 10 tables in an hour!! </p><p>As you all know, I owned a high end steak house for 20 years and service was a strong point. We assigned sections of 4-5 tables (15-18 seats) and could not possibly expect a good waitress to work for less than $25.00 an hour in tips and yes, that included the set up and breakdown times. (this was 1977-1998) Waitresses were expected to polish all silverware and glasses and fold at least 100 napkins in addition to regular clean up duties before they could leave. We served cocktails and had an award winning wine list.(waitresses were expected to have a sensible food and/or wine suggestion when asked and anyone who said "everything is good" was subject to my wrath! All meals included both soup AND salad and we served a high percent of appetizers and desserts. Waitresses did table side service when required, retrieved, opened and served the wine, calculated all checks and added tax, took payment and made change. If they came up short at the end of the night they made up the loss. Some waitresses were fired, some went on to other careers or got married but VERY FEW went to other restaurants. We called our bussers "dining room attendants" and waitresses generally tipped them generously.</p><p>For planning purposes we figured a table of 4 or fewer people would take 11/2hours; 5-8 people would need 2 hours and more that 8 needed 21/2 hours. Tables of 8 or more were subject to an automatic add-on tip of 18%. We offered separate checked if requested.</p><p>Our hours of business were clearly posted on the front door and we explained that those were "seating" hours. Our unofficial closing time was 15 minutes after the last customer left or the posted time, which ever came last.</p></blockquote><p></p>
[QUOTE="City Guy, post: 1371470, member: 25547"] TIP THE WAITRESS, NOT THE CHECK!! EZ14, Give me some of those super waitresses who can handle 10 tables in an hour!! As you all know, I owned a high end steak house for 20 years and service was a strong point. We assigned sections of 4-5 tables (15-18 seats) and could not possibly expect a good waitress to work for less than $25.00 an hour in tips and yes, that included the set up and breakdown times. (this was 1977-1998) Waitresses were expected to polish all silverware and glasses and fold at least 100 napkins in addition to regular clean up duties before they could leave. We served cocktails and had an award winning wine list.(waitresses were expected to have a sensible food and/or wine suggestion when asked and anyone who said "everything is good" was subject to my wrath! All meals included both soup AND salad and we served a high percent of appetizers and desserts. Waitresses did table side service when required, retrieved, opened and served the wine, calculated all checks and added tax, took payment and made change. If they came up short at the end of the night they made up the loss. Some waitresses were fired, some went on to other careers or got married but VERY FEW went to other restaurants. We called our bussers "dining room attendants" and waitresses generally tipped them generously. For planning purposes we figured a table of 4 or fewer people would take 11/2hours; 5-8 people would need 2 hours and more that 8 needed 21/2 hours. Tables of 8 or more were subject to an automatic add-on tip of 18%. We offered separate checked if requested. Our hours of business were clearly posted on the front door and we explained that those were "seating" hours. Our unofficial closing time was 15 minutes after the last customer left or the posted time, which ever came last. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Coffee Shop
How much do you tip?
Top