Leaving a Tip in a Restaurant

[londonscalling]

I've been out for dinner tonight with family.

Although the meal was nice and the staff were friendly enough, the service really wasn't great.

We were given menus and all decided what we wanted. Only when we put our order in, were we told that a number of our chosen dishes were off the menu. This happened on the main course and desserts.

We were given dessert menus before they'd cleared all the dishes from the main course.

The wrong dessert was served.

It wasn't a cheap meal.

I decided against leaving a tip. I'm now feeling guilty. Was I wrong?

@ariadne, Tronc is still going strong, & is still being abused.
www.accountingweb.co.uk/community/industry-insights/tips-troncs-and-tax
You can quote whatever "well publicised" disclaimers you like, but as I work with payroll managers, I possibly know more about it, & its effects on sub-NMW workers than you would like to imagine.

Also .. what is a Disctator? - you refer to it twice, so it must mean something ...

Unless service is poor I always tip. I do think it is now expected in most table service restaurants.
However in the US it has become excessive - on a credit card they calculate it starting at 15% going up to 22%! I even had the option of a tip when I ordered a take out coffee at a donut shop!
At Heathrow the waitress said credit card tips go to kitchen staff cash to them and others do it the other way round.
And don't be ridiculous @BaubleWobbler a dentist or teacher or even a postie earn way more than minimum wage!

A guy in my college class often tells me about the £100's of pounds he has earned in tips at the weekend. He works in a restaurant and can receive £200 in tips on one night.

I am a lone parent on very low income. I often feel that I have to tip in restaurants and hair salons bit feels strange, tipping someone earning more money than me.

The reality is, if you can afford to eat out, you should factor in service into the costs you're expecting to pay. Maybe forgo another bottle of wine if you're struggling to afford it

@PaprikaPringle

Why the emoji?

@Ffsseriously

"I don't top because its weird to tip people who warn the same as me an hour when I don't ever get tips."

Why is there a race to the bottom in this country?

If you don't get tips in your job, then consider moving to the sector where tips are paid.
Don't deprive people of something just because you don't have the opportunity to get it yourself.

I prefer the Australian system where the wait staff are paid a decent wage and tips are only given for excellent service.

The thing I hate is when a restaurant adds a 'service charge' to a bill. If I want to tip I will, but don't add a service charge and hand me a card machine that also asks if I want to pay a gratuity.

I always assume the former goes to the restaurant and the latter goes to the service staff, so I'll pay the latter, thanks!

@GiveHerHellFromUs

Couldn't agree more, it's CF'ery from a restaurant and smacks of a cash grab.

Either charge for service and (fairly!) distribute the tips, not top up people's wages with it.

Or allow us to leave gratuities once you've paid the staff a proper wage.

Those who try and double-dip are restaurants I get really frustrated with.

@GinDaddy 100%! Although I do wonder about the background staff ie pot washers and whether they actually benefit from tips or service charges.

They're just as important and on a similar wage to the servers IMO.

I know some places do pool all tips and split them out at the end of a shift but do they then get split out across all staff?

I usually chuck some change or a fiver in for that. Just because I remember how shit minimum wage was

YANBU - The tip is only if you've had good service.

I don’t tip for bad service but I do for adequate and above.

I know some places do pool all tips and split them out at the end of a shift but do they then get split out across all staff?

Everywhere I've worked bar one place all the tips were put in a pot and shared out weekly/monthly or periodically. They're divided on an hours basis so if you do more hours you get a higher share. Always shared with everyone, maintenance, night managers, chefs, KPs etc - those that contribute but are rarely seen. The bar and waiting staff also don't take 'a drink' we ask if it's ok if we take £1 instead for the tip jar and I've never had anyone take issue with it. It's a joint effort at the end of the day, without kitchen staff being on their game you can be the best wait staff in the world but it'll still go tits up. Without night staff the place wouldn't get cleaned or issues solved during the night, rooms set up, without maintenance things don't get fixed or updated.
It really does help with team spirit too.

I always tip, because i was brought up to know it is rude not to tip. However, i'm having second thoughts now, because now its common that the company takes tips, and staff gets fuck all.

@GhoulWithADragonTattoo

What in your view constitutes "good service"?!

Good service is bringing menu quickly, taking the order quickly, bring correct food, well cooked, clearing plates once finished and bring bill promptly.

Also being polite, of course.

That was shit service - you should have made a fuss at the time. Post it on TripAdvisor and vote with your feet.