Who's dumber, a former premier or a waiter?

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nobbie48

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The tipping subject came up elsewhere and it reminded me of a former premier, possibly Bob Rae. He hiked the PST saying it hadn't been increased in years. It is a PERCENTAGE OF THE SALES, and the income it generates automatically increases with inflation. Increasing the percentage is double dipping.

Waiters are saying the tip minimum should be increased from the former standard of 15% to 20%. Since meal prices have risen by a sizable margin the net tip will have risen by a similar margin. Any chance the waiter may some day become a politician?

Oh and "If you can't afford to tip heavy you should eat at home" OK. Without markups, taxes and tips I can eat Wagyu steak at home cheaper than dead cow at your place of employment, leaving no tip (or wage). Enjoy.

Starting off the new year on the cranky side.
 
timtune said:
Now I'm asked to tip someone who handed me a beer a cross a counter???? No effing way.
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I’ve been asked to tip for an oil change, and my personal favourite is being asked to tip by the OWNER of a food truck.

It’s gotten ridiculous and I end up going through the menu to reduce the amount because I’ve seen 20% as minimum.

So not only has my food bill gone up, but now they want an increase tip on top of an increased price.

‘Eat at home if you can’t afford to tip’…ok. I think I just might.

This ********* comes to mind…

https://www.reddit.com/r/VictoriaBC/comments/zej7d4

Love how the only people that don’t want to remove tipping are the actual people earning the money under the table, and owners that effectively use tips to subsidize the salaries of wait staff.

No tipping in most of the world except North America where it’s better to pay less and let the customers make up the difference.
 
I have worked in the service industry, more than once
If you ask me for a tip or tell me I'm not giving you enough of a tip: YOU GET NOTHING.

It seems to me, all this "tip" noise is coming up from the US, where there is lots of states that allow establishments not pay the waitstaff or pay their waitstaff next to nothing, so the waitstaff literally live on their tips... and some Canadians are piggy backing on.
We live in Canada, with a minimum wage (that, in Ontario, as of a year or two ago eliminated the part where waitstaff could be paid less). If you think you're not getting paid enough for the job you're doing, that would be a issue between you and your employer, NOT between you and the customer.
A tip or gratuity, is given when the service staff goes above and beyond expectations. I have been a waiter, a bar tender and a cab driver, I have a clue as to the what the jobs entail and very few waiters, bar tenders or cab drivers to that I come in contact with come close to meeting those expectations. Being a GOOD waiter/waitress, bar tender or cab driver is NOT easy, it requires a lot of effort, patience and organization skills.
It's not MY problem you don't do your job very well.
 
bitzz said:
I have worked in the service industry, more than once
If you ask me for a tip or tell me I'm not giving you enough of a tip: YOU GET NOTHING.

It seems to me, all this "tip" noise is coming up from the US, where there is lots of states that allow establishments not pay the waitstaff or pay their waitstaff next to nothing, so the waitstaff literally live on their tips... and some Canadians are piggy backing on.
We live in Canada, with a minimum wage (that, in Ontario, as of a year or two ago eliminated the part where waitstaff could be paid less). If you think you're not getting paid enough for the job you're doing, that would be a issue between you and your employer, NOT between you and the customer.
A tip or gratuity, is given when the service staff goes above and beyond expectations. I have been a waiter, a bar tender and a cab driver, I have a clue as to the what the jobs entail and very few waiters, bar tenders or cab drivers come close to that I come in contact with meet those expectations. Being a GOOD waiter/waitress, bar tender or cab driver is NOT easy, it requires a lot of effort, patience and organization skills.
It's not MY problem you don't do your job very well.
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100%! I've been in the service industry my entire career, just not in food and beverage. Imagine if I could get a minimum of 15-20% at the end of the year automatically, without needing to meet or exceed specific goals.
 
For the 6 mos after restaurants went wide open, I did 20-25%.

I'm back to 15% when service meets or exceeds expectations, 20% if I'm blown away.
 
My favorite:
I was living in Vancouver, and was on the Granville mall, and since I worked at Yellow taxi as a part time dispatcher, I hailed a Yellow taxi. Get in the car, and say: I'm going to 5752 Argyle. Do you know where that is?
The guy took REAL offense, HOW DARE I insinuate he doesn't know where he's going... and immediately starts telling about how he's the world's best cab driver and OF COURSE he knows where he's going and how to get there.
Me sitting in the back seat: ... but we're on the viaduct... WHY are we on the viaduct? (sorta like going from Yonge/Bloor to Royal York/Bloor, by way of the Lakeshore)
We get to Argyle, a $8.50 fare from the mall, and I hand the guy a $10 and tell him to keep the change.
HE FREAKS!!! The meter says $13.75.
Me: Bud I don't care what the meter says, it's a $8.50 fare. You keep it up and I'll gonna want my change.
He says he's gonna call the cops... and does.
I walk into the house and call the Yellow cab dispatch manager to tell him what's going on (we LOL'ed)
The police arrive, and knock on the door with the driver standing behind him, looking ever so smug. I basically ignored the cop and to hand the phone to the driver. While the driver was getting an earfull from the dispatch manager, I explained what happened to the cop, that I worked at Yellow as a dispatcher... cop laughed and said: I'm outta here.
Driver sheepishly left with the $10 and didn't say a word.
The next Sunday morning I was dispatching at Yellow and the driver books in at around 6:30AM. I says to him: GOOD MORNING car #318... you're third in the area, but why don't you pull up infront of the Safeway grocery store, open your trunk ad I'll call ya' when I need ya' (cabbies, for some reason, don't like groceries. Cabbies, for the most part, ain't very bright).
He comes back in a small voice, VERY obviously confused " ...but the Safeway doesn't open till 10"
Me: DO YOU RECOGNIZE THIS VOICE YET?
Never heard from him again, he didn't work another Sunday. His father, the owner of the car, was a nice guy... but I would screw him around too... jus cuz... just enough that he couldn't complain. He stopped working Sundays too.

I also worked with a guy at Yellow that didn't speak english and to find addresses in the map book, he had phonetically transcribed every street name in Vancouver into Manderin in his map book. When you dispatched to him, he held a small recorder up to the radio and recorded it, then figured out where to go. He KNEW the streets, he just couldn't pronounce them.
BEST CAB DRIVER EVER.
That guy HAD to work harder than every one else... never had a complaint from anyone, customer or dispatcher (he mostly worked in China town and made BANK)
 
FWIW the best and probably best tipped waitress I ever saw was in Youngstown Ohio.

When she was taking the orders and delivering them she was the entertainment, cheery with a line about every choice.

When we were eating she was invisible but a dropped utensil was replaced before it hit the floor. Water glasses and coffee cups were never empty. She was worth 20%+
 
During the intermission in lockdowns I was tipping 20-25% , and I may still in some circumstances, but I’m largely back to 10-15% .
Yes the cost of housing and living is up for everyone. That includes me .

I heard a comment the other day , if 20% is a problem you should just stay home . I can do that also .


Sent from my iPhone using GTAMotorcycle.com
 
Last person I tipped was my tattoo artist in June. Haven't eaten out other than takeout once since then, though.
 
mimico_polak said:
I’ve been asked to tip for an oil change, and my personal favourite is being asked to tip by the OWNER of a food truck.

It’s gotten ridiculous and I end up going through the menu to reduce the amount because I’ve seen 20% as minimum.

So not only has my food bill gone up, but now they want an increase tip on top of an increased price.

‘Eat at home if you can’t afford to tip’…ok. I think I just might.

This ********* comes to mind…

https://www.reddit.com/r/VictoriaBC/comments/zej7d4

Love how the only people that don’t want to remove tipping are the actual people earning the money under the table, and owners that effectively use tips to subsidize the salaries of wait staff.

No tipping in most of the world except North America where it’s better to pay less and let the customers make up the difference.
Click to expand...
That video looks scripted or at least the bartender was clued into the question ahead of time. However he isn't the only one pushing for higher tip minimums and the "If you can't afford to tip, eat at home." line.

His line of "We're all in this together" is ridiculous. I've had service so bad the waiter should be tipping me.

The "Eat at home" line is a dangerous bluff for the restaurant and its staff. The customer risks almost nothing. Keep it up and restaurants could stratify into fast food (No tips) and a few five star, lawyers only. Kiss goodbye the middle of the road diners. Take out prepped meals could take over the market.

Owners often do, but shouldn't, get a part of the tip. The tips get shared with everyone from the bus boy up. It really bothers me when wait staff is really good but the chef is having a bad day and either the waiter gets punished for the chef's efforts or the chef gets rewarded for the wait staff's efforts.

I wonder if a tip is enforceable. "Gratuity of XX% will be automatically added to parties of XX or more." or preset amounts on the machine.

A tip is voluntary IMO. Why should I skip an appetizer because the tip is pushing the total over my limit. Appetizers are a rip off to start with, half the price of an entree. Tex-Mex for three a couple of weeks ago, no appetizers, booze or desserts totaled out to $98 with tip. Pre Christmas 20% generosity for average service.

I go to a restaurant for one of two reasons

1) I'm hungry and going home isn't practical. So I hit a fast food joint. No tip.

2) We need a break from the house and associated chores, looking for a pleasant experience. Owners please note. I will not put up with intimidation or insults a second time. Caution your staff. There's another restaurant down the street for the next time.
 
Best tip I've seen was in South Carolina in July with a bunch of new friends. My buddy, his wife and ten of thier friends all on Harley's went to a Lakeside pub.A few minutes there and my buddies wife says "Ric is doing this trip because..." Kicked her under the table. No thank you.
Everyone ate and drank for a couple hours. I got up to visit the restroom and when i came back all sad eyes were in me. Ugh! Lots of "so sorry and poor guy". Not what i wanted.
Waitress came by with the bills. Waved her over. Those are mine please, passed her my MasterCard.
No no no you can't do that, blah blah blah.
Ok, here's my hat for her tip. They passed it around willingly and i think she got over $200usd. Lol.
 
nobbie48 said:
The "Eat at home" line is a dangerous bluff for the restaurant and its staff. The customer risks almost nothing. Keep it up and restaurants could stratify into fast food (No tips) and a few five star, lawyers only. Kiss goodbye the middle of the road diners. Take out prepped meals could take over the market.
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From dumb to dumber - these guys forgot that they all got laid off during COVID when nobody could dine out???
 
ToSlow said:
Some restaurants want charge if you ask for an extra takeout containers
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Some restaurants use take out containers for a rough inventory
When the shift at Timmies goes through 1200 cups in a shift, there better be 1199 coffees on the sales.
That way you know your minimum wage staff isn't giving away free product to their friends.
A lot of Timmies and McRonnies have a special cup for free water.
If you're running a Asian buffet takeaway, how do you know how many plates you've produced tonight and more importantly, did you get paid for them
If you sell 750 plates and have cash in the till for 500... you're getting screwed somewhere
 
bitzz said:
Some restaurants use take out containers for a rough inventory
When the shift at Timmies goes through 1200 cups in a shift, there better be 1199 coffees on the sales.
That way you know your minimum wage staff isn't giving away free product to their friends.
A lot of Timmies and McRonnies have a special cup for free water.
If you're running a Asian buffet takeaway, how do you know how many plates you've produced tonight and more importantly, did you get paid for them
If you sell 750 plates and have cash in the till for 500... you're getting screwed somewhere
Click to expand...
My B-I-L had a Sub shop and counted the buns so workers couldn't treat their friends. Of course they could get upgrades.
 
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