Weathers 1 Kathryn Weathers Professor Walden ENGL 1102 October 26, 2013 How Restaurant Tips Vary

Introduction: When I was told for this paper we needed to discuss a major topic within our figured world, the first thing that came to mind was what affects how much a consumer tips their server at a restaurant. Being part of the restaurant figured world, I am very knowledgeable of the ins and outs of a restaurant. I have worked in a restaurant since I was sixteen years old. I started out as a hostess then became a server at eighteen years old and then a bartender at twenty-one years old. I have seen just about anything and everything imaginable in a restaurant from a fire to customers walking out on their bill. A major part of working in the service industry as a server or bartender is gratuity. Most people that work in this industry rely on tips as their income. I work at Chilis Bar and Grill as a server and bartender making $2.13 per hour so I rely on tips. I have always tried to figure out what I can do to make the most tips. I have had days where I have made close to nothing and days where I have actually made really good money. Because I rely on my tips it is definitely a struggle day to day since you never know what you are going to make. Going into work most people know what they are going to make and do not have to worry about how busy it is, but for a server, you have the possibility of walking out with nothing. Being a server and bartender, I always try to act as happy and cheerful for my guests in hopes to make the most money possible. It is truly difficult to go in every day and put on a smiling face if

Weathers 2 something outside is bothering you. It is also extremely difficult to deal with the difficult customers that you just cannot seem to please as hard as you try. But what really determines how much gratuity a guest is going to leave? Does it have to do with the performance and attitude of the server or does the guest already know what percent gratuity they are going to leave before they walk in that front door? From my personal experience and my research I have found many different factors when it comes to consumers tipping. In my own personal experience working in a restaurant and my observations done in Assignment one, I have seen that there are many different factors that play into tipping. Most peoples opinion of a restaurant comes from how their food is delivered. In order for a consumer to have a good rating of the restaurant he or she must receive their food in a timely manner and the way they ordered it. So many times I have seen where if the tiniest thing is wrong with their plate they will immediately send it back and complain. If someones food is taking extraordinary long people also get angry. Consumers do not always see what is going on in the kitchen. They do not know if there is a machine broken or if the restaurant is down a cook that night for that reason which would make the kitchen get backed up. I am not saying it is the consumers fault for not knowing because there is no way for them to know something like that, but it is a business and not everything works the way it should the first time. Another major factor that affects gratuity is the attitude of the server towards a guest. No one wants a server that is not happy and is just dull and grumpy. People decide to come to your restaurant for many different reasons and you want to insure that they have a wonderful experience. Because Chilis is a family restaurant, I feel like I have had to bend over backwards sometimes for my guests especially ones with children. I have seen that if a guests children are crying or not happy neither will the parents. I always make sure the kids are happy so the

Weathers 3 parents may enjoy the night. A server must also show the consumer that they care. It is our job as servers and/or bartenders to make sure that the guests have a wonderful experience from the time they walk in the door to the time they leave. If something goes wrong, which it will, you must act caring and genuine about the problem. We always apologize first and then fix the problem. Most people understand that mistakes do happen and will be understanding as long as you show that you care. Literature Review: One of the common practices when one dines in the restaurant is to leave a tip to the server or the waiter. Tips or gratuities are given as a sign of gratitude. Though it is not mandatory in several countries but it is just proper that we give extra tip to the waiter/ aid that give us excellent services. The amount of tip further becomes the basis of the services rendered to the customers. Basically a good tip means good service and the bad tip or no tip at all indicates poor and unsatisfactory services. In some cases, giving tips for services received- be it in restaurants, caf, hotels or salon ensures a continued better service. Though giving tips is not compulsory except for several states in America, it has been a tradition and common practice especially among restaurants that their services rendered are compensated with tips. How much should be given to the waiters/ waitresses? What is the proper way of giving tips? These are the questions that are necessary in making and giving appropriate tips to the service providers especially among restaurants and eating establishments. Guidelines and etiquette on giving tips vary from one country to another. While it is true that giving tips or gratuities to waiters is fixed in US there are some countries that see tipping or giving gratuities as improper and indecent act. In Japan, gratuities are considered an insult not only to the waiters but also to the establishment owner (Rubenstein).

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How Much Tip Should You Give? The amount of tip varies on the kind and quality of services rendered by the staff. Rubenstein in his blog stated that the general guidelines on giving tips is 20% for an excellent services, 15% for plain service and 10% for bad service. Different countries have different cultures and practices in giving tips. There are different basis in making and giving tips in continents and countries like North America, Latin America and Caribbean, Europe, Asia, Australia and Africa (Stein). North America. US and Canada are the same calculating the tips. It ranges from 15% to 20% of the total food bill in giving tips. The excellent services deserve 20%; 15% for moderate service and 10% for poor service (Stark). Gratuities and tip giving are a great issues that when the customer leave the table without giving tips he will asked what are the mistakes of the waiter and why he hasnt receive any tip (Ward). Latin America and Caribbean. Countries like Mexico and Brazil add the tip in the bill and called it propina (Stein). Whenever this is indicated in the bill, the customer does not need to give tips. Moreover, gratuities in Latin America are relatively lower which only 10% of the total food bill is. Europe. Tip amount vary from one country to the other. In France and United Kingdom, a 15% service charge is added automatically to the bill as it is mandated by the law (Stein). In Germany and Paris giving a 5%- 10% tip is enough for a good service. The customer has to hand the tip in a proper way. In Italy on the other hand, tipping is not accepted in some places and it is a delicate issue. In urban areas tips are acceptable however it is done only by leaving some coins

Weathers 5 on the table as sign of gratitude (Ward). In Spain, Norway and Denmark, gratuities are not common except for fine dining establishments. Tips are done either by leaving the change up to the waiter or by giving a 5-10% tip (Stein). In European countries the issue of tips on Greece is very much complicated. Service charge is already added to the bill; however customers have to leave also several euros on the table as tip for the waiter. Tip in this country ranges from 1020% just like in US. In countries like Amsterdam and Iceland, tip is not expected by the waiters and the establishment owners (Stein). Asia. Giving tips is not commonly practiced in Asia. Some cultures think of it as a rude act particularly in Vietnam, Singapore and it is also a big NO in Japan. Though there are also countries that are not accustomed to giving of tips like Philippines, China and India. However, there are also places in these countries that tips are acceptable and it ranges from 5%-10% (Friedmann). In countries like Vietnam, Singapore and Thailand it is just okey not to give tips because the service charge is already included in the bill (Stark). Australia. Just the same with the culture of Japan, tipping is also controversial in Australia and New Zealand. It is perceived as inappropriate act to most of the rural areas in the country. However, in big restaurants tips is welcome and it range from 9%-10% of the total bill (Steves). Africa. In this continent, gratuities and tips is just common and it is expected in almost all of the restaurants. Since, there is no service charge added to the bill, tips ranges from 10% to 15% of the total amount due (Ward). Reasons for Tipping Tipping or gratuities is not required by law and basically, it is a choice. Not all services deserve a tip, however as a sign of appreciation and complement on the service offered

Weathers 6 customers often give an amount to the waiter or service provider. There are several reasons why tips should be given to waiters. They are as follows: Waiters have very low wages. It has been part of the customs in US that waiters are given tips. This is due to the fact that waiters in this country earn very low wages and it is a known fact. Hence, most US waiters depend on tips for their additional income and in order to pay for their household bills (Eller). Moreover, many of the waiters in the US are part-time employees and do not receive any benefits from their employees, hence giving them tips would surely help them with their needs. This is contrary to the case of Europe in which waiters earn a good living so the gratuities is just an option for the customers and waiters do not expect it from customers (Steves). Act of Consideration. Customers especially if they eat with kids who can cause great mess tend to give higher tips. This scenario will cause the waiter to have extra time and extra effort in cleaning the mess that the group has left behind. Culture-related reasons. Tipping is not mandatory in some places however culture has great influence in giving tips as a sign of appreciation (Friedmann). In Europe though it is not required but giving tip is considered a modest act (Steves). In Germany, though there is no specific percentage on the amount of tip, Germans give tips discreetly as part of their bills. This means that if the bill for the food is 42, the customer will hand the bill to the waiter and say 42 so the waiter will return the 5 and has kept the 3 as his tip (Stein). In the Mediterranean countries, tips are not a trend because restaurants and food establishments have included the service charges on the price of their food (Ward). Guides in making tip Though some travel guide experts have stressed that an appropriate tip for restaurant services ranges from 15%- 20% it is still the choice of the customer as to what amount he has to

Weathers 7 give. Rubenstein had enumerated some steps and conditions that customers should consider in giving tips. Further these steps may help the customer in deciding the amount of his tips. Among these tips are: a) determining the amount as basis for tipping; b) evaluate the service provided; c) giving appropriate compensation on the waiters effort; and d) paying with cash. Determining the tippable amount. It has been part of tip etiquette that tips fall on the 15%-20% for excellent services on the amount of the bill excluding the tax. Evaluating the service. Being served with unpleasant food or waiting for a longer time for the food is basically not the waiters fault. If the food does not satisfy your taste buds it is definitely the fault of the chef. On the other hand if it took longer time for the food to be served it is also the fault of the people in the kitchen, so why blame the waiter for those consequences? Moreover, if one is not satisfied with the service of the waiter, it is not correct to punish him by not giving tips. Nevertheless, talking to the person and being frank with him in a nicer way would help him and his performance (Stark). Paying with Cash. If possible give tip with cash. This is more favourable to the waiter as compared to the tips through credit cards. Cash tips will be given directly to the waiter however, the waiter has to wait for several days before the tip will be handed to him (Rubenstein).

Conclusion: So what? Indeed giving tips is just a gesture of gratitude and an act of consideration to the efforts extended by waiters in serving customers in restaurants. However, it is not only enough that you give such amount for the services received. It is still better if feedbacks are given to the waiter or service provider in order that they can improve their performance and services. Though there are customers who give low or bad tip to imply bad service but sometimes it is misunderstood by the

Weathers 8 waiter because many people give low or bad tips. It is therefore better that the waiter or the management is informed so that proper measures will be given and services will be improved.

Works Cited Eller, Daryn. Guide to Tipping. March 2012. Web. 4 December 2013. Friedmann, Susan A. United State: Tipping and Etiquette. April 2012. Web. 3 December 2013. Rubenstein, Ben and Imperatrix, Frogboy. How to Tip Your Server at a Restaurant. June 2011. Web. 3 December 2013. Stark, Mike. How Much Should I Tip at Restaurants. January 2006. Web. 3 December 2013. Stein, Alison, J. Readers Respond: How Much Do You Tip?. July 2012. Web. 3 December 2013. Stein, Alison. Tipping Etiquette and Guidelines for Restaurants around the World. How Much to Tip a Waiter or Waitress?. April 2011. Web. 3 December 2013. Steves, Rick. Tipping in Europe. March 2013. Web. 3 December 2013. Ward, Susan. Eight Rules For Good Customer Service. Good Customer Service May 2011. Web. 3 December 2013.