I usually leave 15% even if the service is bad and more if the service is good.
I was a waiter when I was a struggling college student and although I did my best to offer exceptional service; there were times when things were completely out of my control (like the kitchen getting backed up with orders and patrons having to wait for food).
I remember receiving a penny one time because the kitchen was running behind. At the time, waiters were being paid below minimum wage ($1.50, maybe $2.00 an hour) and I think most wait staff still makes lower than minimum wage.
Restaurants really need to build some of the labor into their pricing so wait staff is at least paid minimum wage. That way a tip really is what it is meant for which is for prompt service and not to make up for a restaurant's reluctance to at least pay their staff minimum wage.
I was a waiter when I was a struggling college student and although I did my best to offer exceptional service; there were times when things were completely out of my control (like the kitchen getting backed up with orders and patrons having to wait for food).
I remember receiving a penny one time because the kitchen was running behind. At the time, waiters were being paid below minimum wage ($1.50, maybe $2.00 an hour) and I think most wait staff still makes lower than minimum wage.
Restaurants really need to build some of the labor into their pricing so wait staff is at least paid minimum wage. That way a tip really is what it is meant for which is for prompt service and not to make up for a restaurant's reluctance to at least pay their staff minimum wage.
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