If you work in a field where tipping is expected, you understand how much a tip can make or break your day. Unfortunately, many customers are unaware or don’t care that these workers make their living from the tips they receive.
As a former bartender/server, I can tell you it was one of the most challenging jobs I ever had. The ability to multitask and deal with numerous people in a fast-paced environment made sure I earned every tip I got.
While the majority of customers are pleasant, others make the job very tricky. If you ever spent time waiting tables, you can relate to many of these.
1. Tipping After Discounts
Tipping when a check is heavily discounted can be one of the most frustrating things for a server. If a family of four came in and had a nice meal consisting of appetizers, entrees, and desserts, had a great time, and racked up a $125 bill. However, they paid with a $100 gift card, bringing the tab down to $25, which they pay with a credit card, and leave a $5 tip, which is 20% of the remaining balance.
What about the other $100 they didn’t tip on? What you thought was a 20% tip is actually a 4% tip, and the server potentially lost money after tipping out their support staff.
2. Hanging Out After the Tab Is Paid
You might want to sit and chat after your meal is over, and that’s fine. But if the place is busy, and you’re taking up valuable real estate, you could be annoying the wait staff. Once again, the server needs to turn that table over in order to make more money.
Please limit your stay to a minimum after the bill is paid. Or, if you’re having a great time, you can transition to the bar and let the server clear your table so other patrons can dine that evening.
3. Poor Tips on Large Parties
Large parties can be highly challenging for waitstaff. They may take up an entire section and cause stress when they want their checks separated, all the food to come out all at once, and the server has to keep 20 drinks filled. Many restaurants may add an automatic gratuity, but veteran hospitality workers agree it’s up to the customer’s discretion.
In many cases, having several smaller tables equates to a much better night financially for a server, especially if the large party lingers and prevents the restaurant from getting more patrons in the building.
4. Conditional Tipper
The conditional tipper is the person who thinks that insinuating they will tip higher if they get something for free. This could include a stronger drink, a free appetizer, or breaking the restaurant’s protocol. Not only does this put the server in an awkward situation, but it also insults their professionalism.
Servers get tipped based on their service, not for breaking the rules. Also, in most cases, the person who tries this tactic will likely be a poor tipper anyway.
5. Verbal Tippers
Like the conditional tipper, verbal tippers can leave servers shaking their heads in disgust. A verbal tipper is a guest who overly compliments a server and promises to be a generous tipper. But when the bill comes, they leave a petty 10%.
Don’t worry. When they leave, the guests will thank the server and tell the manager what a fantastic job the employee did. Still, these compliments don’t pay the workers’ bills. Experienced servers can see these cheap customers from a mile away. You do not want to be this type of customer.
6. Misunderstanding of Tip Distribution
Most restaurants have some type of tip distribution. For example, your server might collect your tip and then allocate a portion of it to their busser, bartender, host, or dishwasher.
Sometimes, this lack of awareness can make a patron think twice about leaving a certain amount of money as a tip. If guests know their tip is being split among the entire staff, they might be inclined to leave a more generous tip.
7. Tipping in Change
Sure, telling your server to keep the change is a great way to leave a tip. But leaving a pocket full of nickels, dimes, and quarters on the table is not only annoying but also flat-out rude.
How can employees finish their shift with 5 pounds of coins in their aprons? Also, how are they going to deposit that money in the bank? Keep your spare change for toll roads or parking meters. Servers don’t want to take their time sorting through change for a few bucks.
8. Tip Credit Confusion
In certain states, restaurant owners can pay their waitstaff less than minimum wage, thinking their tips will make up for it. If a paying customer is unaware of this law, they might not tip as much as they would if they knew the server was making less than $3 per hour.
Being aware of where you are and how these hard-working employees make a living is essential to adequate tips. Leaving 10% when the worker can’t even earn a minimum wage is a slap in the face to someone trying to earn an honest living.
9. Inconsistent Tipping Practices
Most restaurants have regulars, especially bar regulars. Most bartenders will tell you they have a love/hate relationship with these sorts of people. While some might be great, it can be tricky to make others happy, depending on their mood.
One of the biggest paradoxes of these regulars is their inconsistent tipping habits. One day, it could be 25%; the next, it could be 5%. While this isn’t a huge deal, it can be unpleasant trying to decipher which personality is sitting at your bar each day.
10. Asking the Server How Much to Tip
Talk about putting a person in a precarious situation. How should an employee react to a guest asking how much they should tip? Most servers would love to say 100%, but they’re too professional.
Just avoid these awkward situations altogether and leave a decent tip without putting someone on the spot.
11. The Comparison Tipper
When customers base their tips on comparisons with past dining experiences instead of the service they just received, it can cause some annoyance. Tipping should reflect the service you received that day. The server has no control over what happened the last time you were at their establishment.
They also don’t want to be verbally compared to the amazing server the patron had last time. That comes off as demeaning.
12. Poor Food Quality
It is important to understand that the waitstaff’s job is to provide service rather than cook your food. Problems with your dish can be out of your server’s control. If a dish is cooked incorrectly, comes out cold, takes too long, or the customer doesn’t like the flavor, those problems stem from the kitchen. They should not affect the tip given to the server.
If the server does not address and fix the problem, however, that can be a tip deduction. Still, be conscious of whether or not this is a service issue or a kitchen issue before you add that tip.
13. Decreasing Tips in Front of the Server
I’ve heard of instances where a patron lines up dollar bills on the table and then takes them back if they feel they’ve waited too long for refills or other needs. While this goes overboard, as someone who worked in restaurants as long as I did, I wouldn’t put this past someone.
Servers are not trained monkeys, and they’re also waiting on other guests. If they see this, they know the customer is needy and cheap. They’ll also likely focus their attention on kinder customers.
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