Thank you for your kind words, I really appreciate them. I agree with you on
not making the auto-gratuity based on a percentage. It is true that a plate
of ribs or a salad bar are two worlds of difference. A simply formula could
be put into place, amount of people, number of courses (apps, entree,
desserts, etc.), maybe beverages, something like that anyway. And I stand
true that this type of change would offer better selections.

I agree, the amount of "good applicants" or just any applicants has
drastically decreased in the years. We use to get ten to twenty applications
a month, now, we are lucky to get five. And even less of those five, if any,
are what we would consider "good". That leaves us in a less-than-positive
situation. We are almost forced to hire these people just to keep our doors
open. An increase in server profits would open that door. "Good" servers
might want to stay servers instead of quitting to get a "real job".

We need to find a way to redefine what the server industry is. To many
people see it as a supplement while they educate for better things. Others
see it as a dead-end job. It is rare to hear someone proudly express, "I am
a server." Unless of course, they make a lucrative living doing so.

Jesse

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Primary:
Priority:
"MW" > wrote in message
...
> On Sun, 2 Oct 2005 18:36:02 +0000 (UTC), (Steve
> Pope) wrote:
>
>>Nellie Paris > wrote:
>>
>>>Why should often-ignorant customers get to choose how much a server is
>>>paid for each transaction? I don't get to choose the pay of the Wawa
>>>clerks who rings up my coffee if I don't feel she smiled enough at me.
>>>Food servers are different than salespeople who work on commission,
>>>and they are not independent contractors who get to choose how to run
>>>their stations. They should be compensated fairly.
>>
>>Restaurants and waitstaff are free to implement service-charge
>>based systems, so please don't blame the diners.
>
> And servers *DO* get to choose how they act. They choose whether or
> not they act friendly to a customer, or even whether they service the
> customer by getting the extra napkins, new silverware, or even refill
> a drink.
>
> I have been to so many restaurants with horrible service, that i
> rarely go out to eat anymore. That is a shame, but it just got so bad
> I thought it was more irritating to go out than it was to prepare my
> own meal at home.
>
> I have never not tipped a server due to a lateness with food (I know
> the kitchen has an an influence there) or anything else I thought was
> beyond their control.
>
> However, I have left _NO_TIP_ many times when I have had food
> literally dropped or thrown on the table in front of me, never to see
> my server again - and have had to ask other servers or the host/ess to
> get something for me, or to get my check so I can pay and leave.
>
> When I receive bad (and I am talking distinctly _BAD_ ) service, I
> leave no tip. If a server does such a awful job without seeming to
> care, I think they deserve that. If a server performs satisfactory,
> even if it is unremarkable, I leave 15%. Above satisfactory, 20%.
> Excellent service, 25%.
>
> I would not mind a mandatory service fee if it were not a percentage
> of my meal.....why should I pay more to a server because they brought
> me seafood instead of chicken? Was the plate that much heavier for
> them?
>
> -MR
>
>