Add tipping to the list
Comments
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Lol that doesn't make sense. You tip after the cutPurpleThrobber said:
Word to the wise - tip your hair stylist/barber or you'll end up looking like the Dazzler. -
If we're going to bash Moe's haircut, I'm out.
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They keep notes. You'll get the Dazzler cut the next time in.Pitchfork51 said:
Lol that doesn't make sense. You tip after the cutPurpleThrobber said:
Word to the wise - tip your hair stylist/barber or you'll end up looking like the Dazzler.
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If you think about it, Moe actually had the nicest looking hair of all the stooges.
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Lol. I go to boardroom cuts or whatever the fuck. Get the nails dipped and other bullshitPurpleThrobber said:
They keep notes. You'll get the Dazzler cut the next time in.Pitchfork51 said:
Lol that doesn't make sense. You tip after the cutPurpleThrobber said:
Word to the wise - tip your hair stylist/barber or you'll end up looking like the Dazzler. -
The Dazzler is the tallest midget, too.Fenderbender123 said:If you think about it, Moe actually had the nicest looking hair of all the stooges.
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I always refused service to Native Americans, because I did not want to colonize them.RoadDawg55 said:
If you get an older Indian person (dot not feather), expect nothing for a tip.Goduckies said:
Worst tippers are Indians followed by blacks and then Europeans.... then the tech bros from SF... Latinos are somewhat decent.SFGbob said:Sounds like someone is trying to come up with an excuse to justify the fact that they are a shitty tipper. Talk to anyone who has waited tables.
A new study finds many waiters and waitresses feel that black Americans generally tip less than restaurant diners who are white. The study, by a researcher at Cornell University's School of Hotel Administration, found that blacks tip on average 20 percent less than whites. In addition, restaurant workers of all races dislike waiting on black people because they assume the tips will be less no matter how good the service. NPR's Juan Williams reports. -
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face. -
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face. -
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life. -
Fenderbender123 said:
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face.
Dude, you know it's hard, fast-paced work and even the bad waiters who can't remember orders are slaving away, sweating their asses off during a rush. So all they need when they get triple-sat-slammed by a dumb hostess is a co-worker asking them "What did you do wrong?" when they get $2 or nothing for a tip at the end. Some waiters are just sad, have no charisma or personality, and routinely get 10%. We all knew them BITD. It's too bad, but at least they have a job and the opportunity to earn more.
Asking them what they did wrong, in the moment, is just rubbing salt into their wounds.
Perhaps the better question is how many times you got punched in the face as a waiter for being a dick?
Don't mean to be overly harsh, but you know how stressful the business is, so nobody needs Mr. Perfect lecturing them in the midst of the hailstorm. -
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life. -
From 30 years ago? I paid exactly what IRS required.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
Fuck You, Tax & Spend Liberal. -
I prefer to call it aggressive tax mitigation strategies.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
-
There are many legal aggressive tax mitigation sPurpleThrobber said:
I prefer to call it aggressive tax mitigation strategies.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
So? I hope they get caught.WestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
You underreported income. Probably still are.TurdBomber said:
From 30 years ago? I paid exactly what IRS required.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
Fuck You, Tax & Spend Liberal.
My disdain for the tax man is only rivaled by people who evade taxes. -
Just pointing out the real world. The biggest evaders of the tax laws are small business owners running cash businesses.MikeDamone said:
There are many legal aggressive tax mitigation sPurpleThrobber said:
I prefer to call it aggressive tax mitigation strategies.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
So? I hope they get caught.WestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
So?WestlinnDuck said:
Just pointing out the real world. The biggest evaders of the tax laws are small business owners running cash businesses.MikeDamone said:
There are many legal aggressive tax mitigation sPurpleThrobber said:
I prefer to call it aggressive tax mitigation strategies.MikeDamone said:
One is a felony. One is a ticket. Pay what you owe asshole. Tax evaders are fuckheads.TurdBomber said:
Never gone over the speed limit?MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch.
Fuck Off and Get a Life.
So? I hope they get caught.WestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
MikeDamone said:
So it's all taxable. You're just breaking the law. Got it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
FremontMikeDamone said:
I N Idaho or San Francisco?Goduckies said:
I got a 20 buck tip once from an older Indian woman, shocked the shit out of me!RoadDawg55 said:
If you get an older Indian person (dot not feather), expect nothing for a tip.Goduckies said:
Worst tippers are Indians followed by blacks and then Europeans.... then the tech bros from SF... Latinos are somewhat decent.SFGbob said:Sounds like someone is trying to come up with an excuse to justify the fact that they are a shitty tipper. Talk to anyone who has waited tables.
A new study finds many waiters and waitresses feel that black Americans generally tip less than restaurant diners who are white. The study, by a researcher at Cornell University's School of Hotel Administration, found that blacks tip on average 20 percent less than whites. In addition, restaurant workers of all races dislike waiting on black people because they assume the tips will be less no matter how good the service. NPR's Juan Williams reports. -
Yup, you remove tipping and service will go to shit.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip. -
And thats why cash app etc will now 1099 usWestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
usMikeDamone said:
So it's all taxable. You're just breaking the law. Got 1099it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
I'd assumed that Lfyt and Uber were already obligated to issue a 1099 to you independent contractors. Places like Cali wanted to turn the independent contractors into employees and have withholding required and W-2 issued.Goduckies said:
And thats why cash app etc will now 1099 usWestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
usMikeDamone said:
So it's all taxable. You're just breaking the law. Got 1099it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
If a waiter gets triple sat due to an error by a hostess, I really don't see whats wrong with asking the question so that the waiter reevaluates how they handled the situation.TurdBomber said:Fenderbender123 said:
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face.
Dude, you know it's hard, fast-paced work and even the bad waiters who can't remember orders are slaving away, sweating their asses off during a rush. So all they need when they get triple-sat-slammed by a dumb hostess is a co-worker asking them "What did you do wrong?" when they get $2 or nothing for a tip at the end. Some waiters are just sad, have no charisma or personality, and routinely get 10%. We all knew them BITD. It's too bad, but at least they have a job and the opportunity to earn more.
Asking them what they did wrong, in the moment, is just rubbing salt into their wounds.
Perhaps the better question is how many times you got punched in the face as a waiter for being a dick?
Don't mean to be overly harsh, but you know how stressful the business is, so nobody needs Mr. Perfect lecturing them in the midst of the hailstorm.
Did they move faster? Did they explain to the customers the situation? Did they ask the manager for help? Did they see if another server could take one of the tables? The list goes on and on. I'm sorry, I understand that there are factually people and situations where people don't tip. But if you never evaluate and look for ways to improve, and instead just immediately claim you're a victim of circumstance, it won't improve anything. It's self-defeating.
If a server is slow, uncharismatic, etc... What can they do to improve that? Those are things that can be fixed. I'm just saying that it's always better for people to focus on themselves, because that's all you can control. The only other option I guess is to just bitch and hope these situations magically stop happening. I'm not big on that.
I never had any negative feedback from anyone I said this to. I'd always say it very nicely. I was always at the top or near the top in tips earned and customer feedback at the restaurants I worked at. So all I was doing was just passing on the very mentality that put me there. It's a gift for them to take or leave.
-
Yes they are but I do cash rides too and get paid either cash ap or cashWestlinnDuck said:
I'd assumed that Lfyt and Uber were already obligated to issue a 1099 to you independent contractors. Places like Cali wanted to turn the independent contractors into employees and have withholding required and W-2 issued.Goduckies said:
And thats why cash app etc will now 1099 usWestlinnDuck said:The small business service industry is all about tax evasion. One of the top lunch places in downtown Portland (white owner) was the Red Coach. Place didn't take plastic, only cash. And the cash register wasn't turned on. Just the waitresses order pad yellow receipt was kept. You think the Koreans are reporting their cash receipts from their dry cleaning business? Then the entire hispanic landscaping business is run on cash.
usMikeDamone said:
So it's all taxable. You're just breaking the law. Got 1099it.TurdBomber said:
Mandatory reporting of 8% while going home with 13% or so, if you're any good.MikeDamone said:
Non taxable?TurdBomber said:
I worked in nice joints all the way through college, and I tipped out the bartenders, hostesses, bussers and the line from my wad. When 5 or 6 waiters are all doing the same, each guy on the line walks home with about an extra $20-$25 in his pocket every shift he works. Bussers get even more tips because they earn less per hour than the guys on the line, and waiters were paid sub-minimum wage while declaring no less than 8% tips on their sales.RoadTrip said:
I suppose it depends on what kind of establishment the place is. If it's a large restaurant, the cooks get paid differently than the wait staff so no unless you want to give a few bucks to the hostess or whoever packed it up for you.SFGbob said:
Here's something I've always wondered about tipping. If you order something to go do you still tip and how much?Kaepsknee said:I’m a 20% max guy. And it goes down from there if service sucks. But it never goes down past 10% though.
If you're good, you're averaging 18% and clearing 13% on a typical night shift, so the 5% non-taxable bonus is a gift for busting your ass.
My experiences were great, the system worked, Seattle won international awards for having the best service industries in the world and everybody was happy.
Then came the lazy, entitled, untalented socialists fomenting their revolution from shitty, overpriced, fair-trade coffee shops where the tip jar became a fixture like the penny trays at 7-11. Tipping shifted from a reward to a tax and it's been downhill ever since. Service in Seattle almost uniformly sucks compared to 20 years ago.
Welcome to the totalitarian world of mandatory everything.
Fuck Off, Socialists. You ruin every fucking thing you touch. -
Servers who are not in school and under 22 are losers.Fenderbender123 said:
If a waiter gets triple sat due to an error by a hostess, I really don't see whats wrong with asking the question so that the waiter reevaluates how they handled the situation.TurdBomber said:Fenderbender123 said:
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face.
Dude, you know it's hard, fast-paced work and even the bad waiters who can't remember orders are slaving away, sweating their asses off during a rush. So all they need when they get triple-sat-slammed by a dumb hostess is a co-worker asking them "What did you do wrong?" when they get $2 or nothing for a tip at the end. Some waiters are just sad, have no charisma or personality, and routinely get 10%. We all knew them BITD. It's too bad, but at least they have a job and the opportunity to earn more.
Asking them what they did wrong, in the moment, is just rubbing salt into their wounds.
Perhaps the better question is how many times you got punched in the face as a waiter for being a dick?
Don't mean to be overly harsh, but you know how stressful the business is, so nobody needs Mr. Perfect lecturing them in the midst of the hailstorm.
Did they move faster? Did they explain to the customers the situation? Did they ask the manager for help? Did they see if another server could take one of the tables? The list goes on and on. I'm sorry, I understand that there are factually people and situations where people don't tip. But if you never evaluate and look for ways to improve, and instead just immediately claim you're a victim of circumstance, it won't improve anything. It's self-defeating.
If a server is slow, uncharismatic, etc... What can they do to improve that? Those are things that can be fixed. I'm just saying that it's always better for people to focus on themselves, because that's all you can control. The only other option I guess is to just bitch and hope these situations magically stop happening. I'm not big on that.
I never had any negative feedback from anyone I said this to. I'd always say it very nicely. I was always at the top or near the top in tips earned and customer feedback at the restaurants I worked at. So all I was doing was just passing on the very mentality that put me there. It's a gift for them to take or leave. -
There are servers making over 100kMikeDamone said:
Servers who are not in school and under 22 are losers.Fenderbender123 said:
If a waiter gets triple sat due to an error by a hostess, I really don't see whats wrong with asking the question so that the waiter reevaluates how they handled the situation.TurdBomber said:Fenderbender123 said:
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face.
Dude, you know it's hard, fast-paced work and even the bad waiters who can't remember orders are slaving away, sweating their asses off during a rush. So all they need when they get triple-sat-slammed by a dumb hostess is a co-worker asking them "What did you do wrong?" when they get $2 or nothing for a tip at the end. Some waiters are just sad, have no charisma or personality, and routinely get 10%. We all knew them BITD. It's too bad, but at least they have a job and the opportunity to earn more.
Asking them what they did wrong, in the moment, is just rubbing salt into their wounds.
Perhaps the better question is how many times you got punched in the face as a waiter for being a dick?
Don't mean to be overly harsh, but you know how stressful the business is, so nobody needs Mr. Perfect lecturing them in the midst of the hailstorm.
Did they move faster? Did they explain to the customers the situation? Did they ask the manager for help? Did they see if another server could take one of the tables? The list goes on and on. I'm sorry, I understand that there are factually people and situations where people don't tip. But if you never evaluate and look for ways to improve, and instead just immediately claim you're a victim of circumstance, it won't improve anything. It's self-defeating.
If a server is slow, uncharismatic, etc... What can they do to improve that? Those are things that can be fixed. I'm just saying that it's always better for people to focus on themselves, because that's all you can control. The only other option I guess is to just bitch and hope these situations magically stop happening. I'm not big on that.
I never had any negative feedback from anyone I said this to. I'd always say it very nicely. I was always at the top or near the top in tips earned and customer feedback at the restaurants I worked at. So all I was doing was just passing on the very mentality that put me there. It's a gift for them to take or leave. -
And they are losers. Add Lyft/Uber drivers to the loser list. There is a retirement exemption. If a driver is retired and doing it for something to do, the get a loser exemption.Goduckies said:
There are servers making over 100kMikeDamone said:
Servers who are not in school and under 22 are losers.Fenderbender123 said:
If a waiter gets triple sat due to an error by a hostess, I really don't see whats wrong with asking the question so that the waiter reevaluates how they handled the situation.TurdBomber said:Fenderbender123 said:
How did you tell them they were cut off? Were you nice about it? Did you emphasize with them? There's so many ways to win people over. Sometimes the answer to that question is "no", and that's fine. But you'd be surprised how many stiffs you can avoid just by your body language, tone of voice, and choice of wording. I never worked at a bar and don't recall any customers having to be cut off at the place I worked.TurdBomber said:
Never got stiffed as a waiter.Fenderbender123 said:My thoughts on tipping:
1. It's literally people voluntarily giving workers extra money. Imagine thinking this is a bad thing.
2. It should only occur when paying for a luxury service, such as dining at a full service restaurant or having food delivered to your house.
3. In some states it's legal to pay servers half or significantly less than minimum wage, and I agree that is bullshit. Tipping is a solution for low wage workers to earn more, not a reason for businesses to pay them less.
4. Tips shouldn't be expected. I was a server for years, and overall I made damn good money. The secret is to always have the mentality that nobody owes you a tip. You have to constantly earn it. At one point I went 6+ months in a row with every table tipping me. No stiffs. Other servers would complain about a stiff at least once or twice a week. I'd always say to them "what could you have done better?"
5. If we eliminate tipping and instead charge customers more, we are still paying the same for the service, but without the option to give more or less based on the service received. It also removes the internal reward of feeling about giving somebody some extra money. People LIKE to tip.
But as a bartender? Many times. Turns out cutting drunk people off thwarts their generosity.
If you were ever such a dick as to ask me what I could have done better, I'd have punched you in the face.
Dude, you know it's hard, fast-paced work and even the bad waiters who can't remember orders are slaving away, sweating their asses off during a rush. So all they need when they get triple-sat-slammed by a dumb hostess is a co-worker asking them "What did you do wrong?" when they get $2 or nothing for a tip at the end. Some waiters are just sad, have no charisma or personality, and routinely get 10%. We all knew them BITD. It's too bad, but at least they have a job and the opportunity to earn more.
Asking them what they did wrong, in the moment, is just rubbing salt into their wounds.
Perhaps the better question is how many times you got punched in the face as a waiter for being a dick?
Don't mean to be overly harsh, but you know how stressful the business is, so nobody needs Mr. Perfect lecturing them in the midst of the hailstorm.
Did they move faster? Did they explain to the customers the situation? Did they ask the manager for help? Did they see if another server could take one of the tables? The list goes on and on. I'm sorry, I understand that there are factually people and situations where people don't tip. But if you never evaluate and look for ways to improve, and instead just immediately claim you're a victim of circumstance, it won't improve anything. It's self-defeating.
If a server is slow, uncharismatic, etc... What can they do to improve that? Those are things that can be fixed. I'm just saying that it's always better for people to focus on themselves, because that's all you can control. The only other option I guess is to just bitch and hope these situations magically stop happening. I'm not big on that.
I never had any negative feedback from anyone I said this to. I'd always say it very nicely. I was always at the top or near the top in tips earned and customer feedback at the restaurants I worked at. So all I was doing was just passing on the very mentality that put me there. It's a gift for them to take or leave.
