Opinions re Tipping at Buffets

Hello,

Very often, one sees tipping opinions for a conventional breakfast, lunch and dinners....However, I ve seen few ,if any, through the years re Buffets....

Often the service required is only "directions to the table", and pouring of a drink such as coffee and possibly serving a juice...

Too, ur opinion might cover not only a buffet but also "eating at the counter" which is similar.

Thank you in advance,

JJG III

OK, here's my spin....if you're sitting at the counter and being served by a person, then you should tip appropriately for that....just because they don't have to run across the dining room doesn't mean they are doing any less work.

As far as buffets go.....just showing to the table, and drink refills would probably get 10-15% in my book.....if they go above and beyond by keeping the old plates cleared, and checking in, and being very attentive, then 18-20%.

The Oak Room Brunch Buffet.....no question about it, 20% min. They are ALWAYS on top of EVERYTHING.

As someone who has worked for tips for much of the last five years, I naturally always approve of generous tipping. I always tip reasonably, even at buffets. However, I agree that the percentage does not have to be as high as at full service restaurants. Not only because less work is involved, but also because the server's base pay is generally higher at buffets. I do not include counter service in this, of course, only buffets.

I can fully agree with anyone who says a server at a buffet doesn't deserve a 15% - 20% tip if all they do is point to a table and get you a few drinks. At places like this (Ryan's, Hometown Buffet, Chinese buffets, etc.) I normally tip a dollar or a $1.50 per person. However it high end buffets (Seelbach on Sunday, etc.) I normally tip at least 15% - 20% since they not only provide the services described above but also in most cases will bring you food items you forgot, special items from the kitchen, etc. The other difference is the wait staff here are true waiters and waitresses since they normally serve menu selected meals and also the ratio of staff to patrons is much higher.

As far as counter service goes, it's no different than table service in my opinion and thus deserves the same tip.

The Oak Room Brunch Buffet.....no question about it, 20% min. They are ALWAYS on top of EVERYTHING.

Does anyone have any details on the Oak Room Brunch; price, menu items, hours?

[Robin Garr]

Does anyone have any details on the Oak Room Brunch; price, menu items, hours?

The Seelbach Website gives some of those details - 10-2 on Sundays, complimentary Champagne after it becomes legal at 1 p.m. (I wonder if it's really Champagne or "other sparkling wine.")

No menu details, only "over 100 tempting items are available to you from the buffet, including an omelet station and seafood chilling on fanciful ice carvings."

Price isn't listed, either. I'd call for the details. (502) 807-DINE (3463)

http://www.seelbachhilton.com/hoteldini ... runch.html

I read where Sunday Brunch Buffets are often leftovers, stuff that didn't sell, with an omlet station and a roast beef carving station because the good kitchen/wait staff are off. What's the inside story here.

I think everyone on this site should read Kitchen Confidential by Anthony Bordain. He give the down and dirty on the restaurant business, including how bad buffets can be. Hopefully the Oak Room has higher standards.

[Robin Garr]

I think everyone on this site should read Kitchen Confidential by Anthony Bordain. He give the down and dirty on the restaurant business, including how bad buffets can be. Hopefully the Oak Room has higher standards.

It's a very funny book, and some of Bordain's anecdotes are true insofar as they happen occasionally. Just about everybody I know in the business, though, says kitchens like he describes are few and far between. Think in terms of wild exaggeration to sell books and make a name for himself ...

The Oak Room Brunch Buffet.....no question about it, 20% min. They are ALWAYS on top of EVERYTHING.

Does anyone have any details on the Oak Room Brunch; price, menu items, hours?

As already stated, there are various stations (omlet station, waffle station, carving station), a variety of finger foods (fruit, shrimp cocktail, etc.), and desserts.

The cost is, I think, $40-$45 a person.

My wife and I had their brunch a few months ago. It is good, but I'm just not sure it's worth the cost. I suppose if you showed up on the later end, having not eaten for at least 18 hours, and just gorged yourself, it might be worth it. Considering we weren't that hungry and were slightly hung-over at the time (we celebrated our anniversary the night before and were staying at the hotel), we didn't get our money's worth. I agree that the service was good, the pianio playing was soothing, etc., but I wasn't impressed with the food (considering the price).

Opposed to starting a new thread, I have a similar question.

How does one tip at a sushi bar?

I am speaking when one sits at the bar itself and you have a server AND you have the sushi chef serving you as well. How do you tip in this case? Do you divide the tip between the server and the chef? Do you tip the normal 15-20% to the server and throw the chef a 5 spot? Or something else?

[Robin Garr]

Do you tip the normal 15-20% to the server and throw the chef a 5 spot? Or something else?

I don't know 'bout no etiquette, but that's *exactly* what I do, Sue. Maybe even a 10-spot if the chef was really good AND really friendly.

Usually the brandy snifter on top of the sushi bar is for the itamae (chef), and the tip for the servers goes on the credit-card slip or with the cash when you pay for dinner.

I've found tipping the sushi chef up front usually means a freebie sushi piece along with the order. Especially if you ask questions or seem interested in trying something new.

[Robin Garr]

I've found tipping the sushi chef up front usually means a freebie sushi piece along with the order. Especially if you ask questions or seem interested in trying something new.

Hmm, good info, Steve. I've never thought about tipping up front, but I usually find that the little freebies start coming anyway, if you're friendly and interested and ask lots of questions.

As far buffets be what ever is going bad- I would say that is not true at all. When we ran our buffet we ordered all fresh food every week.

As far tipping goes- Please remember it is the server that has not only set the dinning room up but also set up the buffet tables and it is the server who keeps the it stocked. At the end of the day they also break down the tables and puts all the chaffers, pans, etc.. away. so with that in mind I tip a standard amount.