DonRocks Posted October 16, 2012 Share Posted October 16, 2012 So I'm hearing re-murmerings of servers in New York trying to make 30% the new norm.Wrong.My guess is that "they're asking for 30%, hoping for 25%," and even that is pure, unbridled greed. Even 20% (which is up from the 15% norm of a few years ago) is too much for what most servers provide, relative to other restaurant employees.Is 25% The New Standard When It Comes To Tipping?No, it's not.Are You Tipping Enough?Not only am I tipping enough, I'm tipping too much.Are Tipping Percentages Going Up?Not from me they aren't.I will never, ever leave a 30% tip, or even 25%, unless something extraordinary happens. And if that percentage becomes the norm in the industry, then I'm opting out. And I mean I'm done dining out, and will devote my energies fighting for, well, read on ...When dishwashers, line cooks, runners, bussers, and AGMs are making what they're making per hour (we're talking $10-$15), servers asking for 30% is immoral.Read that last sentence ten times. Dishwashers, line cooks, runners, bussers, and AGMs deserve to make every bit as much per hour as servers.Tipping The Scales?No. Instead of giving servers more money, I want a way to tip the neglected, forgotten back of the house staff. And yes, also the AGMs - the most abused "professionals" in the restaurant industry - who toil 70 hours a week for a fixed salary often in the $40s, sometimes making half of what servers or bartenders make.I've written rocunited.org and asked them to chime in. This conversation needs to happen, and if I'm wrong, I'm wrong, but I don't think I am.I tip 20% (I used to do this on the post-tax amount, but have now adjusted it downward to the pre-tax amount), but I think that's too much. I think the industry tipping standard should revert to 15%. I won't be first in line, but I'll jump on that bandwagon very quickly.Why should servers make any more, percentage-wise, than they made 10 years ago, especially considering the cost of dining out has increased?Answer: They shouldn't.The irony of this is that I'm pretty sure I have the reputation of a very fair, consistently good tipper; they've gone too far, and have asked for too much. This draws attention to the situation that they're already being overpaid, and that it's high time for the restaurant industry to get away from a tip-based system, and for people to take a little pride in their work, and to stop feeling so damned entitled when the rest of the world is suffering in this economy. 1 Link to comment Share on other sites More sharing options...
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