I couldn't agree with you more, Nellie. Diners are dining for convenience,
not management, that is what management is there for. It is our job to shape
and teach the staff of servers on proper service. The hardest thing to teach
is the fact, better service equals better tips; especially when that is not
all the time true. Taking it out of the guests hands would make our job as
managers easier. How do you explain a two dollar tip on a fifty dollar bill
when the service person is, in fact, one of your best servers.

I was just looking over my server's tip percentage report today which also
happens to have their sales percentages as well, it is a corporate mandate
to say that more sales equals higher tips, when the reality of it is in
black and white on this report. Some of my worse sellers are making higher
percentages of tips, which tells me, they are making just as much as the
ones who are doing their job.

By offering the auto-gratuity, you can ensure the guests that they will get
the proper service for their dollar, and you ensure the servers that they
will make money in regards to their efforts. It is a win win situation,
hands down, no argument against it.

Let guests be guests and managers be managers, period.

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"Nellie Paris" > wrote in message
...
> On Sun, 2 Oct 2005 18:36:02 +0000 (UTC), (Steve
> Pope) wrote:
>>
>>Restaurants and waitstaff are free to implement service-charge
>>based systems, so please don't blame the diners.
>
> I *am* a diner, and I hate this system. It is socially awkward. I
> just want to eat and pay without the task of punishment and reward.
> That is the manager's job.
>
> Waitstaff have no choice about the system in most places, btw, except
> to work in the profession or not.
>
> Nellie Paris