Random Thread - Anything Goes
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@scottalanmiller said:
@Dashrender said:
@scottalanmiller said:
@Dashrender said:
Considering the new issues being brought forth by the use of Chip based CCs, I think moving to a standard pay for wait staff and reducing tipping to $0-2 like in Europe would be good.
$0-$2 is not standard in any part of Europe that I know.
It's not? hmm.. That's what we were told by the locals. Both in the UK and Germany.
Kind of like how all Americans say 15% but the real standard is 18%-20%?
In the US, people would always tell you the wrong thing too because we are conditioned to say it.So basically.. I don't tip enough.
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Generally 15% is the standard for a "forced" tip where it isn't a tip but is a charge for service and has no reflection on the quality of service (parties of six or more are changed 15% at many restaurants commonly.) But when it is a true tip, the number really starts around 18%.
I know lots of people who have other rules too. Like my minimum tip for full service in the US is $4, regardless of the percentage, because the wait staff has to live on that and I'm taking up the earning potential of a customer, even if my meal is only $8. The less my meal costs me, the more the tip matters to the person getting it.
Most people I know just see 20% as the tipping amount but round up or down to make it an easy number.
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@Dashrender said:
That said, I've seen receipts print out suggested amounts for 15%, 18% 20% and others that show 18%, 20%, 22%
Inflation?
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@Dashrender said:
@scottalanmiller said:
@Dashrender said:
@scottalanmiller said:
Kind of like how all Americans say 15% but the real standard is 18%-20%?
In the US, people would always tell you the wrong thing too because we are conditioned to say it.When did that standard change?
Long, long ago. Not sure if it was before I was born but definitely before I was the one doing the tipping.
If it has been that long - let's assume at least 30 years, I'm surprised that saying 18% isn't the 'standard'
That said, I've seen receipts print out suggested amounts for 15%, 18% 20% and others that show 18%, 20%, 22%
I've seen 15%, 20% and 25% too. Recently I think. But I can't verify that it was in the US.
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@coliver said:
@scottalanmiller said:
@Dashrender said:
@scottalanmiller said:
@Dashrender said:
Considering the new issues being brought forth by the use of Chip based CCs, I think moving to a standard pay for wait staff and reducing tipping to $0-2 like in Europe would be good.
$0-$2 is not standard in any part of Europe that I know.
It's not? hmm.. That's what we were told by the locals. Both in the UK and Germany.
Kind of like how all Americans say 15% but the real standard is 18%-20%?
In the US, people would always tell you the wrong thing too because we are conditioned to say it.So basically.. I don't tip enough.
I lean towards 25%, but I'm a big tipper. It's a hard life waiting tables. So I tend to do a very rough 25% for normal restaurants.
At places where I'm a regular, I tip more. And places where the wait staff does more than just wait tables even more. Like at my bar in Texas the tips are more like 50%.
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Saw this on SW... Pretty cool... If Game of Thrones was in Silicon Valley...
Youtube Video -
@scottalanmiller said:
@coliver said:
@scottalanmiller said:
@Dashrender said:
@scottalanmiller said:
@Dashrender said:
Considering the new issues being brought forth by the use of Chip based CCs, I think moving to a standard pay for wait staff and reducing tipping to $0-2 like in Europe would be good.
$0-$2 is not standard in any part of Europe that I know.
It's not? hmm.. That's what we were told by the locals. Both in the UK and Germany.
Kind of like how all Americans say 15% but the real standard is 18%-20%?
In the US, people would always tell you the wrong thing too because we are conditioned to say it.So basically.. I don't tip enough.
I lean towards 25%, but I'm a big tipper. It's a hard life waiting tables. So I tend to do a very rough 25% for normal restaurants.
At places where I'm a regular, I tip more. And places where the wait staff does more than just wait tables even more. Like at my bar in Texas the tips are more like 50%.
If you can't afford to tip AT LEAST 20%, you can't afford to eat out. Besides, being a good tipper and a regular gets you the top level service, plus free shit. The place I'm going after work routinely discounts my tab by a lot. One day the bartender handed me my check, I laughed and said "really?" A full meal plus 3 or 4 beers was $11... should have been 30+.
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At the bar where I regularly tip 50%, my wife and a friend were there once with a five hour wait to get in the door (I kid you not, five hours until you could be on the INSIDE of the building!) I had been there for lunch, my regular lunch waitress was there that day and I texted her, said my wife was outside in the five hour line. My waitress asked for her picture, I texted it to her.... she walked out into a standing room only parking lot with many hundreds of people, found my wife, walked her straight in, told the police that she was with her (the police were there because the bar was right at legal capacity and they were verify every in and out for fire code) and she had a seat in five minutes!!
That was the most extreme, but bypassing a 45minute to two hour line was normal.
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@scottalanmiller said:
Nicaragua has the easiest tip system that I know, every restaurant puts the expected tip right onto the bill so that there isn't a question of what the tip should be. It is 10% here which is easy to see on the bill and super easy to calculate.
Europe has the hardest tip system that I know of anywhere in the world. No one can agree on what it is but it is something like 10%, but only sort of, and is different everywhere.
I speculate that this is a programmable feature on US credit card machines as I have seen this option at some establishments... It's nice to have it.
I tend to start at the normal 15% and will go either way depending on service. Nice, friendly, attentive (not over bearing) will get up to 20%. Crappy service will get down to 1 or 0%...
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@gjacobse said:
@scottalanmiller said:
Nicaragua has the easiest tip system that I know, every restaurant puts the expected tip right onto the bill so that there isn't a question of what the tip should be. It is 10% here which is easy to see on the bill and super easy to calculate.
Europe has the hardest tip system that I know of anywhere in the world. No one can agree on what it is but it is something like 10%, but only sort of, and is different everywhere.
I speculate that this is a programmable feature on US credit card machines as I have seen this option at some establishments... It's nice to have it.
I tend to start at the normal 15% and will go either way depending on service. Nice, friendly, attentive (not over bearing) will get up to 20%. Crappy service will get down to 1 or 0%...
In NYS we have 8% sales tax on everything... so my general rule of thumb is to double the tax and round up.
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@gjacobse said:
I tend to start at the normal 15% and will go either way depending on service. Nice, friendly, attentive (not over bearing) will get up to 20%. Crappy service will get down to 1 or 0%...
Yeah... I tend to look at how busy things are as well. If they don't totally forget about us, they'll get at least 18%... but like you said... depending on other factors, I'll swing either way... if I get just absurdedly bad service, I will go and speak with a manager.
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More random funnies from Spiceland...
http://community.spiceworks.com/topic/1226876-unplanned-prank
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Not long now until New Zealand and Tonga to head to head in their Rugby World Cup match.
I hope this is a good game. If it's anything like the beginning of their 2003 World Cup match, it's going to be great!
Youtube Video -
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This is both ridiculous and awesome:
http://www.cultbox.co.uk/news/trailers/watch-first-trailer-for-pride-and-prejudice-and-zombies
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@MattSpeller please find this and send me some.... the Boys made their own liquor.
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@RojoLoco 40% terrified to taste it 60% stoked it's a thing
I'll keep an eye out!
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@MattSpeller said:
@RojoLoco 40% terrified to taste it 60% stoked it's a thing
I'll keep an eye out!
I would say that ratio is inverted...
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@RojoLoco hopefully the shit winds were blowing in a favourable direction when they got baked, err baked the grain
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