First off yesterday wasn't the disaster I thought it would be. At least not for me around me was pretty much a hurricane but I survived it moderately unscathed. I ended up at my White coat buddies condo eating restaurant left overs and watching Death Proof and ranting about our work environments and how we don't like anybody. Was fun, good for us and I ended up making it home sometime after three in the morning.
Old Dog and I had another... debate. This time on Gratuities. It seems that she feels as though I'm a hard ass when it comes to tipping I always err on the side of caution and I rarely order things for my tables to 'work the system' and give them a better deal. People may appreciate it but they're not all that aware of it. And leaving off a soda, or a 'split' entree charge doesn't help me make money. People tip on a standard precentage. End of story. They may give an extra five percent if they like you a little more but, that's as good as it gets.
The fight/debate was about 'corkage fees' One of her tables brought in a couple bottles of wine. In my restaurant there's two ways to charge for corkage the first is 'corkage fee' the second is 'service charge'. Service charge is gratuity added on to the bill twenty-five dollars a bottle. I never, never leave this off. That's like taking a twenty dollar bill and throwing it in the trash. Of course I'm going to want the money.
I don't believe for a moment that any table is going to tip extra if you don't charge them for the wine service and it sure as hell won't be better than adding on the tip yourself. Old Dog feels as though i'm greedy and that charging people when they're obviously trying to save by bringing in cheaper wines isn't 'nice' and that what goes around comes around. Therefore we should assist them in their cheap night out and at some point we'll be rewarded for it.
Hmm... Nope. No matter how I work that around in my mind I'll take the fifty bucks that should be added on to that check. If we didn't run on a tip pool than fine, I'd let her be 'generous' with her money all she wants. But, that's not how it works all tips are shared and divided evenly. We all have to be consistent I sure as hell won't skip the service charge when that same table comes in next week if anything she's causing long term issues of not following protocol. I'm always going to be on the side of my money. Call me crazy, but wouldn't you?
In the end Javiar split the difference on the 'to charge or not to charge' debate and added on one service charge. I know that I may seem strict unbending but I have never been in a situation when a 'cheaper' check equaled a 'bigger tip'. It's just not realistic.
Anyway, opinions people? Say you love a table they're funny and personable and order well are you going to forego a guaranteed tip or are you going to play it safe and get as much money as you can? Have you had experiences when giving people a good deal has paid off for you as a server?
Subscribe to:
Post Comments (Atom)
I can say I have never seen a restaurant that didn't have a corkage fee. Please feel free to bring your own wine, but if I am opening it, serving it, bringing you glasses, repouring - you are paying for the privilege.
ReplyDeleteBut it is always a corkage fee, never a service charge - and it goes to the restaurant, I just hope they tip on a percentage of that $25.
To answer your question - in this day and age? I would always err on the side of caution and try to get the most from a table. So I agree with you.
I think there's a difference between added grats and corkage fees. In our joint, we add gratuity for all parties over 6 -- and I NEVER flinch at doing this. Even for my best regulars. The way I see it, if they want to leave more, they will [and frequently do -- they know the deal] -- and I justify it to myself by thinking you never know who going to pay. No sense in having some weird Russian uncle or flinty zaibatsu overlord F up someone's "regular equity".
ReplyDeleteThat said, corkage fees? Meh. I also think $25 a bottle is a little stiff. I'd be in a moral quandary over that, and would probably have to play it by ear.
I used to have this one regular who always brought his own wine. But he always brought something really interesting -- and he always offered me some! What's more, he was an ideal regular, always asked for my station, very cool and low maintenance, frequently brought new people in an effort to turn them on to the place. I would never charge him corkage.
But anyone who doesn't know bringing their own bottle means paying some kind of corkage fee is probably naive on other aspects of restaurant behavior as well, wink wink nudge nudge. So when I see the cardboard carton of Brand X pink stuff on the table, [I am not making this up], they get Filed Into A Category. They're out of their league, and we probably won't be seeing them again anyway. Dog track!
I guess that means where I come down on it is: you have to decide where the trade off is, and I think both you and your friend have valid points.
Anyway, glad to hear that sense of foreboding didn't pan out!
I have to say that that is difficult to answer. I'm not a server, but I freelance. I'm finding out the hard way that splitting differences or making concessions, does not help in the long run. By selling myself cheaper has lead me to be perceived as somebody who cannot command respect and cannot help/my advice is not to be heard as valid.
ReplyDeleteEven more so in your position, in the long run, the status of you and your establishment, will go down because of the whole "Come on now, you guys did it last time..." and that will affect future tips/sales commissions.
I would love to see Old Dog's face when she sees the tips going down because of that. "One in the hand is better than 10 in the bush" (I think that's the phrase I'm looking for)
I would error on the cheaper side for a dollar or two, because its not going to hurt me that much if they don't notice/don't tip the extra bit... but on $50? Never. I wouldn't even cut out more than $5.
ReplyDeleteBut that's just my $.02.
Thanks for the comments guys. I understand treating regulars differently. I have a regular who always has a two hundred dollar bottle of wine everytime his bill for four people is close to a thousand dollars. He gets different treatment than Joe Nobody. There are a few exceptions in my dining room but generally speaking I always play it safe with my money.
ReplyDelete