TIP
My understanding of the acronym, “TIP” derives from the term, “to insure promptness”. Going by this definition of the acronym does not seem fair to the wait staff, who have no control of the goings on in the back of the house. In a fair number of today’s open kitchen eateries, I have seen wait staff elbowed at the counter, waiting for their customers dishes to be completed. Certainly, promptness is not in the servers control. I have no experience in this job, yet I can see that it is difficult.
Knowing what and what is not in a particular dish is paramount - allergies from seafood, nuts, etc. The diner must have a responsible, active role in their, ‘stay away from’ ingredients too.
I am a pescatarian, and I always ask staff if a particular dish uses beef or chicken broth when I choose a fish or crustation dish. In my book, these attributes that a wait staff have decides a good tip, or a great one.
Small, swiveling touch screens have been in general use for the past five years. I first saw one when a bunch of us ate at a barbecue joint. After you give your order at the counter, the screen is turned 180°, facing you. This is where you swipe your credit card and lies my displeasure. The screen lists your ordered items as well as its cost, below is a rectangular empty box, labeled TIP. Aside this box, are small touch buttons labeled 15%, 20%, and other. Why, I wondered? Other than an employee taking my order, then swiveling to their left to pick up my tray from a window, then swiveling back to their original position, finally placing my tray on the counter. One calorie must have been burnt. That’s a whole lot of swiveling.
This robotic exercise does not meet the standard of a TIP. It's not only happening in counter service restaurants, shops are incorporating this BS.
Years ago, restaurants incorporated a standard for the TIP that had parties of eight or more. Your menu lists, TIP included. I’m fine with that. I don’t want wait staff getting stiffed.
In Europe, the TIP is generally incorporated into the price of your meal. In the US, I’m aware that restaurants run on a slim profit margin, but they have to get better at paying staff a higher wage, not having to rely on customers doing the right thing. Maybe, if we followed the European TIP standard, I believe everyone would be satisfied.
No tip for you my friend!
Good essay on TIP ! I used to always TIP 20% , even for poor service when eating out. Waiting on tables is a hard job as you say. However, everyone has a bad day once in a while. I can't pretend to know why sometimes service is bad but I figure perhaps I can make their day better if I give them the 20% TIP anyway. You never know the effect your kindness will have on someone who may not deserve it. That being said, in today's world it seems like businesses are charging a "fee" for letting you walk through the doors ! TIP is a service fee now and not always optional. You get what you get when you get it! Prompt or otherwise. Prices are up on everything and my spending power is proportionately decreased as my income is "fixed". Therefore, TIPs have become a moot point for me (and many others) since I can no longer afford to imbibe in the local eateries as I once did when gainfully employed. However, my philosophy still stands, kindness is always my best option.