The Art of Tipping

For those of you that don't know, I'm a server/manager at a very busy local establishment in Whistler. I have worked at said establishment on and off for the past 5 years, taking short breaks for schooling and other forms of personal growth. I'm usually quite happy to go to work, I work with a bunch of fun girls and guys all around my age, in an environment where being yourself and having fun is not only accepted but encouraged. The company I work for is full of opportunities for growth and in general staff is treated very well. However, lately all it takes is one bad table to ruin my whole night and send me into a tizzy.

I have a bad taste in my mouth. I'm not sure if it comes from being in the industry too long, or if it comes with age, but when I'm at work these days I find myself becoming more and more bitter with people in general. I know serving is a pretty sweet gig, minimal responsibility, the ability to take time off whenever one pleases, and an immediate $100 plus dollars cash in hand after every shift. I easily make more money serving than I did at my entry level marketing job that required twice the time commitment and three times the stress, however lately I am becoming less and less satisfied.


Part of this dissatisfaction comes from people letting their kids drink 5 pop refills, or talking down to me as if I'm a peasant (you do realize that it is not smart to be mean to the people dealing with your food right?) but I think the thing that really sends me over the edge is having my salary affected each night at another persons whim. Most of the time, having it not based on merit either.

So, just as I used this blog to vent on my Facebook frustrations, I will now use it as a sounding board on the fine art of tipping appropriately. Consider this a crash course on what is acceptable as far as tipping at a restaurant is concerned.

Lesson 1: Servers make minimum wage, $8/ hour. We also tip out between 3-5%, busier restaurants like the one I work for usually around 6.5%. So when you tip a server 10% or $10 on 100, your server gets $3.50.  That isn't very much money for someone who is running around at high speed all night, tripping over your kids who you are allowing to run free.

Lesson 2: Thinking of not tipping at all? Think again. If you rack up a $60 bill and don't tip your server at all it essentially just cost that server $4 to serve you. The same server that is currently paying $800 a month to live in a house with 6 people so that people like you can actually come to a town like Whistler and eat food.


Lesson 3: Hello foreigners, we love you for bringing business to our town, however it's the year 2010. If you can honestly say that you haven't heard that in Canada it is custom to tip your server between 10-15%  you must be a hick, or live under a rock. I've travelled extensively in my 24 years and not once have I gone to a country without a basic knowledge of their customs. Pick up a Lonely Planet. We no longer think you "just didn't know" we now think you're ignorant and stupid.


Lesson 4: Leaving a bad tip...and writing your phone number on the check. Get. Real. Buddy. 


Lesson 5: Leaving a good tip...and writing your number on the bill. I know there are girls out there at certain bars that may call you. I don't work at one of those places, yet the girls I work with know how to make you think that we like you. Be flattered, have fun with it, don't take it any further than that.


Lesson 6: Using pennies, nickles and dimes to make exact change is not necessary. We may be poor servers, but we really don't want your lint covered change.


FINAL LESSON: How To Tip Appropriately: 


-Great food? Great service? Personal repore with your server? Love the environment? Tip 20%. Servers take pride in a good tip.


- Great service, food came out cold, but was fixed immediately, everything else was perfect? I'd still tip 20%, servers shouldn't be punished for kitchen errors. They should also be rewarded for how they dealt with it.


- Ok service, order taker and thats about it, good food, had to ask for more drinks. 15% 


-Good service, forgot you wanted your wine with dinner, food was yummy. 
15% (server error with the wine.)


- Bad service, food not great, didn't enjoy the experience. 10% - Never leave less than 10%. This shows the server that they did something wrong, but still covers the cost of tipping out the other people in the restaurant.

Love, Or Something Like It

I believe in constant re-invention. From radical hair changes, to an affinity for new sheet sets, I love to redecorate, remodel or rework whatever I can in my life. While all my current furniture sits cozily in storage, I've decided that it's the perfect time to create a fresh new palette for my soon to be room ( also known as the guest room in my mothers freshly built house.) 

Armed with her credit card and an Iphoto album full of inspiration, we are off tomorrow on a quest for the lovely. While her tastes range from the comfortable feel of modern country to the simple lines found in asian asthetics, mine lean more towards the fanciful. Never one to shy away from extravagance and elegance, pink details and crystal chandeliers are high on my list. Hopefully, we can come to some sort of compromise...fingers crossed she will just accept defeat.