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    12 Habits Restaurant Waiters Can’t Stand

    By Lacey Muinos,

    2024-08-31
    Comments / 107
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    DixieJonesLeeUSMC
    09-03
    Some of you sound like you should try working a few shifts just to see how it feels to receive chicken feed for busting your ass, knowing you only get paid 2.10/hr. Servers are basically independent contractors, whose pay from the restaurant is barely compensation for the side work they're required to perform before and after their shift. They are not anyone's slaves. I've reduced the amount I tip to between 10 & 15% for poor service (my husband and my standard tips are 18-20% +) , but I've *never* stiffed one outright. We're senior citizens with health issues...sometimes it takes us a bit longer to eat, and on occasion, if we've spent all afternoon and evening in the ER, we'll stop wherever is still open...however, we ask if it's ok to eat in or if they preferred we get it to go, and we always add another $10 the tip, and consider it "paying rent" for their inconvenience. Both of us have been restaurant servers, bartenders, managers, & owners.
    Geo Martin
    09-03
    Where to start… well, let’s see, 1) Asking another employee for a refill. Won’t, IF I get timely refills. 2) Grouping needs. Won’t, IF I have needs all at once. 3) Coming in at closing. Won’t, IF you are closed. (if the place is open, it’s OPEN, if you want to start cleaning up earlier, close earlier, simple). BTW… never expect tips, they are a gratuity, a gift. When you do receive them, think of them as a gratuity or a gift. The tipper is under no obligation to tip at all. Tips are, and always have been, voluntary. I waited for many years in college. Customers of all types were my priority, some nice, some not. You accommodate the customers, not the other way around. This is the job, take it or leave it.
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