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Is this line of thinking fair? Why/why not?
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I recently learned of someone who tips per plate/drink brought out, 0-4 dollars depending on quality of service. They said it doesn’t matter if they order 100 dollar steak or 20 dollar chicken fingers, the servers are doing the same amount of work. I instantly thought this was a great idea but would really like to hear from the servers side. I really hope this lead to an open and thoughtful discussion here of why this is fair or not fair. Thank you.

Comments
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That makes sense! Thank you

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Today is “tipsy Tuesday” on this sub, which is the only day you can ask stuff like this so that’s why I posted it here.

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Some servers are just better at their craft. They deserve more that someone who does the bare minimum.

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The method in posted seems fair and logical, I wanted to hear from the server/ pro tipping side why this method isn’t.

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What’s makes 15-20% fair and logical? Why is that the standard? You can call me cheap, that’s fine, put I rather pay/tip for the work provided.

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If the service is freaking outstanding, yes 4 dollars a plate. But if it’s not you’re in the 0-2 dollar range. For you to get 4 bucks a plate you gotta be killing it, which most arnt these days.

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This was an awesome response, thank you educating more on what you do. I feel like a lot of it though is a part of the job, knowing all these things. Also you lost me on the part where you said you’d lose money? I’m guess you’re in a state that pays the BS 2-3 bucks an hour plus tips? Where I’m at in the Bay Area, CA, waiters/servers are getting a minimum of 15-18 an hour plus tips.

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That sounds to me like it’s a part of your job, not anything special. And most of the time when I go out to a fine dining restaurant I already know what I want cuz I look up the menu before hand.

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4 months ago