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Business First poll on Tipping

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Deb Hall

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Business First poll on Tipping

by Deb Hall » Thu Aug 01, 2013 3:22 pm

Interesting to see what local business people self-report, and some of their comments:
http://www.bizjournals.com/louisville/p ... s/12384812

looks like we are not the only ones talking about tipping- there are FAR more comments on this poll than any other poll I've seen them run ( there is a new poll on a different topic every week).

Deb
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Carla G

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Re: Business First poll on Tipping

by Carla G » Thu Aug 01, 2013 3:49 pm

THAT'S interesting given how many people I've dine with that cannot figure out 10% much less 15% or the really exotic 18%! :lol:
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Steve P

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Re: Business First poll on Tipping

by Steve P » Thu Aug 01, 2013 4:11 pm

When I sit down and a server approaches my table, they've got 20% in the bank. By the time the check arrives it's up to them whether that 20% has gone up....or whether it's gone down.
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Doug Davis

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Re: Business First poll on Tipping

by Doug Davis » Thu Aug 01, 2013 10:30 pm

Steve P wrote:When I sit down and a server approaches my table, they've got 20% in the bank. By the time the check arrives it's up to them whether that 20% has gone up....or whether it's gone down.



+1 ^This.
I always start at 20%. Only rarely do I give less.
I eat, therefore I am.
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Lonnie Turner

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Re: Business First poll on Tipping

by Lonnie Turner » Fri Aug 02, 2013 12:33 am

Doug Davis wrote:
Steve P wrote:When I sit down and a server approaches my table, they've got 20% in the bank. By the time the check arrives it's up to them whether that 20% has gone up....or whether it's gone down.



+1 ^This.
I always start at 20%. Only rarely do I give less.


+2 Yep, that's our baseline. Up or down from there depending on performance. Of the waitstaff, NOT of the kitchen!
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Andrew Mellman

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Re: Business First poll on Tipping

by Andrew Mellman » Fri Aug 02, 2013 11:36 am

Agree with Steve P.

One difference: if something causes me to lower the amount, I'll always call for the manager and tell him/her WHY I'm tipping less.
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Mark R.

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Re: Business First poll on Tipping

by Mark R. » Fri Aug 02, 2013 5:29 pm

Andrew Mellman wrote:Agree with Steve P.

One difference: if something causes me to lower the amount, I'll always call for the manager and tell him/her WHY I'm tipping less.

We tell the manager most times when we go below 15% but like others we start at 20% and go from there. Dropping to 15% is completely based on the server and how they interact during the service. We don't bother talking to the manager unless it's a drastic problem with the server. The kitchen on the other hand is a different matter.
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