One suggestion is to simply double the tax. This works especially well if the tipper lives in an area of tax at seven and a half to eight percent. Doing the math, this is a minimum of fifteen percent. This amount, however, is the customer’s choice; they may want to increase the amount for excellent service or decrease the amount for poor service. Before deciding to decrease the tip amount, the customer may want to look at the factors within the restaurant. For example, if the restaurant is busy, the server may be preoccupied with other customers, in which he or she is required to give all guests attention. Too, this person may also be new to the restaurant and still learning the ropes. Another factor, one that is completely out of the server’s hands, is the kitchen situation. As everyone always says, “we were here before that table, but they received their food first.” Remember that certain menu items take longer to cook than others and indeed, quality food tastes much better than rushed, undercooked food.
Another suggestion is down-to-earth generosity. In most cases, servers work extremely hard to please their guests, knowing that their pay depends on the tip. Giving the server a five-dollar bill instead of a couple one-dollar bills is greatly appreciated. Post emphasizes that, “If everyone continues to tip at the same rate, regardless of effort made to please; there is no incentive to make any extra effort” (45). This statement is true, especially for guests who have special requirements or are hard to please and extra compensation is required for this type of guest. On the other hand, a regular customer who tips well is remembered and given more satisfactory service than one who does not tip as well.
These suggestions may or may not be ideal, but the server can try his or her best to make sure the customer has an enjoyable dining experience. One example is the rating system at a popular family restaurant. Cracker Barrel uses a four-star system to show the amount of time the server has been with their company and every employee dons anywhere from one shining star to four. If satisfaction is a top concern, going with a four-star employee who has been there for a year or longer might ensure that. Brittany Roberts a three-star employee states that she “does seem to notice the amount of respect at different star levels”(interview). If there is no choice in the matter, look for signs from the server such as: are they refilling drinks appropriately? Are they polite and courteous to the other guests, or are they just standing around doing nothing? An idea for servers to use is taking an extra step and giving his or her table a piece of candy to finish their meal off. A tip can rise eight percent from the standard fifteen percent if the server gives the guest a piece of candy, and unexpectedly offers them another (Lynn). This works especially well in a restaurant that does not already provide mints for its customers.
Next time when deciding to eat out, think of everyone involved in the dining experience. Being a server, tips are very important, but when a guest shows respect and thankfulness, its worth more than the money itself. No amount of money makes up for rude behavior on the customer’s part and a good way to show gratitude for excellent service is by thanking or praising the server, as well as mentioning the service to his or her supervisor. By following a few simple steps and being nice, both customer and server alike may help end our tipping trials, even if this ideally includes a bigger tip.
Works Cited
Lynn, Michael. “Tips on Tips.” The Wilson Quarterly. Woodrow Wilson International Center for Scholars. Winter 2003. Infotrac. James E. Walker Library, Murfreesboro. 29 October 2003. <http://mtsu.edu/cp/tn/fs?tn=ssm>.
Post, Emily. Emily Post’s Etiquette. 16th Ed. New York: HarperCollins, 1997.
Roberts, Brittany. Personal Interview. 3 Nov. 2003
