Tipping is always a matter of contention. What is too much? What is too little? It is hard to find a common ground, but it is assumed that the quality of service should decide what merits the base of ten percent, and the maximum of fifteen or twenty percent in certain restaurants. While most say that fifteen to twenty is the best, there are some restaurants where that exorbitant amount may add beyond what the customer can reasonably afford. On the other side of the coin, ten to fifteen percent of a bill at an establishment that it little more than a hole in the wall would be maybe a dollar or two extra and not really reward the server for what may have been a truly well done job.

Take into account the following when considering tips: timeliness, accuracy of order, attentiveness, and involvement. If the server gets to the table and puts in orders in a timely manner and ensures the table’s drinks never run out then he or she would have earned it. Ensuring the order is related correctly, while not entirely in their hands since they give it to the kitchen and put it in their hands, is nothing to scoff at. The difference between a chicken teriyaki and a chicken tetrazzini is like comparing an apple to an orange. The server should check all the tables to ensure that no one table ever has a large issue. Small problems should be overlooked if the server at least walks by and acknowledges it, but is currently handling another table’s food. A customer should never believe that only their table matters, but sitting for fifteen minutes waiting for a refill of a beverage is something you could ask about.

All of this does not matter though if the server is not actively involved in fixing problems that come out of the kitchen or miscommunication with themselves and the customer. For example, a steak came out undercooked, it should be taken back to the kitchen and the server should be willing to see if the customer would like anything else while they wait. The longer a customer sits at a table with nothing it is easier to tip less. If the order is completely irreparable they should be willing to make a concession on it since the error came from them or the kitchen, but there should be no reason to reduce the amount of tip someone is going to receive. Mistakes happen, but if they happen repeatedly, then it should become a factor.

In short, if service is poor, then ten percent should be enough. The server is a person as well and has to make ends meet. If service is adequate and consistent then anywhere from twelve to fifteen percent should be considered. When the server does fabulous service, and goes above and beyond what is expected of them, then over fifteen percent is considered, but not put straight up to a fifth of the bill.

Over the past few decades the obesity rate in America has risen dramatically. The presence of fast food restaurants in America has also increased. Many people believe that fast food restaurants are to blame for the increased obesity rates in this country, but there are also people that think fast food restaurants are not to blame. Both sides offer compelling arguments.

Fast food restaurants are businesses, therefore they are trying to make money. This immediately tells some people that the restaurants do not care about the consumer or the consumer’s Read the rest of this entry »

Restaurants are in the business to please customers, so they can make a profit. Happy customers are repeat customers who will add to a restaurant’s profit margin. Customers who are made to feel welcome and customers who enjoy the overall dining experience tend to stay longer and order more. Therefore, restaurant managers have a responsibility to ensure the satisfaction of their diners. Many diners are hesitant to speak up about problems they experience in a restaurant. However, there are some times when an unhappy customer should ask to speak to the manager to have the Read the rest of this entry »