November 12, 2010
A Little Humor, Foodies, Servers
customer service, Foodie, gratuity, higher wages, how restaurant owners can increase sales, how to be a better restaurant server, minimum wage, Money, motivating servers., not tipping, Restaurant, Restaurant Customer, Restaurant Guests, Restaurant Manager, restaurant server, restaurants, Server, Server Blog, server minimum wage, server pay, server wage, server wage in, Servers, Service, service charge, Serving, Tip Credit, tipping, Tips, Waiter, Waiting, waitress
A world without tips
I am still incredibly grateful for my recent guest post on tipping. It inspired my response that discussed the economics of tipping. It also raised a few other interesting points that I am now learning are common misconceptions about restaurants. For people who have never worked in a restaurant, these misconceptions can easily be mistaken as facts. Upon further consideration they may not be wise to pursue. One interesting idea that she raised in the post was raising the wages paid to server by restaurants to replace tipping. While on the surface it seems quite logical, it would have a disastrous impact on the industry.
Restaurants are operated on incredibly thin profit margins. As discussed in a previous post, large corporate restaurant chains are extremely susceptible to anything that affects their stock prices. With a huge spike in the cost of labor, restaurant stock prices would crumble. Independent restaurant owners struggling to stay afloat would shutter. Consumers would lose choices. A vast majority of restaurants would survive this initial wave, but be forced into the next step.
The remaining restaurants would set a wage for servers considerably lower than what the servers make now. Professional servers with years of experience would have to settle for the new rate or venture into a new career field. Between servers quitting and terminations, restaurants would reduce the size of their server staff by about a third. Servers who worked four table sections before would now be required to work six tables for less money. This would reduce the damage to the restaurant’s bottom line, but also drastically reduce the quality of service that was provided to guests.
Read the full post at Tips For Improving Your Tips
November 9, 2010
15%, debate, great service, guest, party, poor service, restaurant debate, restaurants, Server, standard, the great debate, tipping, tipping debate, what is the right amount to tip
Available at tiptable.com
There are a number of topics about serving and restaurants that are open for debate. The opinions are generally split between those who have been in the industry and those who have not. It is very similar to the political process as it currently stands. Most people have chosen either the Server Party or the Guest Party. This moderates in the middle are enough to give either side a majority opinion. The two parties are as opinionated and uncompromising as the political ones. There seems to be one issue that even the moderates are split on. Whether it is acceptable to leave less than 15% when the service is poor.
I discussed this issue with a couple of friends from high school. It took all sorts of different turns. If everyone gets 15-20%, isn’t that punishing servers who deserve 20%? Can even an educated guest know all the factors that contribute to slow service? I knew my vested interest in the topic precluded me from being truly objective. This is why I asked one of them to write a post outlining her position. I know from first hand experience that she is a good tipper and a very nice person. Please refrain from death threats since she did do me a favor in writing this. With that in mind, here is what she submitted:
Read the full post at Foodie Knowledge
October 20, 2010
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Is this the future?
Hot Schedules is coming. Its rapid growth has it on track to become the dominant scheduling system in restaurants. As a user for several months, I want to provide a frank and unbiased view of the system. These opinions are mine alone and in no way represent the company that I am employed by. They simply represent some ideas to keep in mind when considering adopting this system.
Read the full post at The Manager’s Office