by Michele Melillo-Clem » Wed May 14, 2008 4:33 pm
Here's my point of view on this one:
I agree with Rod in that (in general) as long as a server worries about taking care of their table, their tip will come, and will most likely be 20%. Having said that, we do have printed on our menu that a gratuity will be added for SPLIT checks on parties of 7 or more, and here's why... In a restaurant the size of ours (with only 10 tables inside) we divide the tables according to head count. So, when one server gets a 10 top, it could be a long while until they get another table....they would have to wait until everyone else is "up" to 10 before they'd be seated again. If they get "stiffed" on that table, it could make a HUGE difference in their total at the end of the shift. Believe it or not, it does happen....not often...but enough for us to implement this "rule".
I do have to say, though, that servers DO make good---no--- great money. As a matter of fact, a couple of my servers make more in a week than my salary. But, they work a lot of shifts, and they work hard and they've learned our customers well enough to know what they want, and go above and beyond to keep them happy. Their tips show. When you have a "regular" or "somewhat regular" and you can remember their favorite wine or how they like their salad, or whatever, they'll show you their appreciation in often a more-than-twenty-percent thank you.
It's the hand of the cook that expresses the heart.
Michele Melillo-Clem