re: RW Thread: Melanin enhanced individuals and gratuities

Dude it's stonehog.

See edit.

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You can type a myriad of shite in Google that follows stereotypes

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It's a moot point anyway, I already linked to a Cornell study that proves I'm right, but you're disregarding it because you asked your wife and she used to wait tables.

You know what the worst part about it is, Tbird?


"They" are usually the most high-maintenance tables.

It's one thing if walk in, know what you want, order right off the menu, eat your food in quiet peace, get one refill, ask for the check, pay quickly, and leave, but only leave 8%. Still low, but hey, at least you didn't take up a lot of my time.

"They" often come in, have questions about every single item on the menu. Want to sample each salad dressing before picking one. Everyone wants something taken out of the salad, one person wants no tomatos, one wants no carrots. They don't realize or care that it comes out of a mix and is very time consuming to do this. And then instead of ordering drinks, everyone wants water, and lemons. And when you bring the lemons, they need more lemons, and they already went through the sugar on the table and need more sugar. They've turned your table into a lemonade factory. Waiter walks back and forth and back and forth, clearing the squeezed lemons and bringing more lemons, restaurant didnt even have that many lemons cut for the whole shift, now you've got to go into the back and start cutting lemons yourself to appease this table.

Once they finally have their lemonade made, and their salad dressing picked out, each person at the table wants something special done with their entree. They all want some kind of side dish substution that isn't listed in the substitution subtext, and they want to know what the upcharge is, and you go through this for about five minutes, and you can finally take the order in.

Then right before the order is about to come out, as you are bringing them another bowl of lemons, one of them wants a last-second change to their order.

You run it back to the kitchen, but it's too late, they will have to remake it.

You go ahead and run everyone else's food out, so it doesn't get cold in the window, and let the lone patron know that hers will be out in 8 minutes.

45 minutes later, long after they are done eating, they are still hanging out and drinking lemonade, you've had the bill on their table for about 20 minutes now. And it's your big table, your money-maker table. Your other tables are 2-tops. Easy but not as profitable.

Finally they call you over like they are ready to pay the bill, then they tell you they need it split 5 ways, put this on that person and this other one on here, and how much that be, and this person only had 1 bite of the guacomole so don't split the quac onto that card, etc etc.

You spend about ten minutes in the back trying to sort it out, smoke is coming out of the POS machine, and you bring the checks all back out.

Uh oh, there's a problem, I'm sorry, I told you to put the guac on this one, but I meant to have you put it on the other one.

Go back to the POS machine, reboot it because you crashed it.

Get their bills back to them.

They take another 15 minutes and another round of lemonade, ask for some To-Go cups, and they leave.

You have a HUGE mess to clean up, and if you clean it up fast enough, you might still be able to get another customer on that big table and salvage your night.

Takes you and a bus boy about 10 minutes to get it all put back together.

Because everyone's tip was on a different check and different amounts, it isn't until you are tallying everything up at the end of your shift that you realize that table left you with a combined 6% tip.



Forgive spelling/grammar errors... this was written stream of consciousness style

You have to give the black tables extra lemons and sugar packets so they can make their own lemonade and save some dollars.

ETA: Hahah...I swear I made this post before I even went back and read yours.

Service has to be horrendous before i do what i did last night. I don't like not leaving a tip though because then they might think i forgot so its always a dollar. Its only the second time I've had service so bad that i have left a dollar.

I will continue to laugh at your duplicity and race-baiting whether you deem the argument over or not

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Experiences like that are why I personally always endeavor to tip well. Has less to do with bucking any stereotypes and more to do with knowing they all have shite that they put up with all the time.

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I do this to a point. If the place is busy or the waiter/waitress lets me know the kitchen is fricking up i have no problem giving a big tip even with slow service. Im fairly observant when eating so if i see other tables giving them shite ill try to help them. Now if they are just going out smoking or not communicating anything at all then they get the dollar.

I never really have a problem though at any place i frequent because they know ill throw down a 50 percent tip at times. They also happen to bring me dishes with more food on it

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I never really have a problem though at any place i frequent because they know ill throw down a 50 percent tip at times. They also happen to bring me dishes with more food on it

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Mhmmm, funny how that works

yea its one of those things that if you let the service slip then you can't blame someone when you don't get a tip. If you always give the same service to everyone then some people are just going to be jackasses and not tip.