A Tip for Everyone?

Wow! #7, you come off as an asshole saying that!!!!

"And, frankly, if I can only afford to tip 5%, then yes, I will still eat out."

Are you FOR REAL?? Do you know that you may make your server/bartender LOSE money by waiting on a cheap fuck like you? Seriously, if you can't afford a decent tip, do take out and leave a dollar to the hostess/whoever took your order. OR LEARN HOW TO COOK, CHEAPO!!!

Having just returned from a country where tipping is either A: included or B: minimal at best - I conclude that the service I received there was heads and shoulders above 85% of the service that I get in NYC.

I could go into a restaurant and order an appetizer and a juice and sit for as long as I wanted without any hassle or attitude. They may have been a bit slower, but never did was I made to feel uncomfortable.

I'm tired of crappy service and high prices in NYC. Where the attention I receive is in direct proportion to the size of my order - god forbid you don't order alcohol.

To me the real shame is that the watiers & busboys get tipped out, while the kitchen staff - who is sweating and breaking their backs - are getting paltry wages. I used to work in the kitchen at Bond St. --> The busboys were clearing over $1,000 a week cash and rolling in Armanic (I don't even want to go into the waiters!) while I was pulling down $300 for a 4 day week.

For me reading this article has galvanized my position. I will tip between 5 and 20% (and none where very appropriate).

I saw a tip jar in a shoe store. Where will it end?

If I get lousy service, I tip in the urinal -before I "tap the ash".

Overtippers are insecure. They crave acceptance. The best tippers are people who worked for tips, they're doing better and they feel guilty.

The New York Times is in no position to tell me or anyone how to spend their money-considering the newspaper industry is in the proverbial crapper-they may need to eat in more often and stop throwing money at waitstaff across town... Their grandiosity is just nauseating-always has been for that matter

I saw a lot of comments in the NYT article stating... if you cannot afford a 20% tip then don't eat out,

Nothing makes me want to tip less than people who this comment. Just because the industry expects the customer so subsidize the server's salary does not mean they have a right to it. And, frankly, if I can only afford to tip 5%, then yes, I will still eat out. Sorry you went in to an industry where part of your salary depends on a combination of your and your customer's personality. Get a sales job and work on commission if you don't like it.

Certainly you should adjust your tips for service. I think the message is not to skimp out too much—or to do what you can. I know that I've changed my dining out habits—maybe sharing an appetizer, not ordering a glass of wine—in order to keep the bills manageable. (And there's also making food at home.)

I personally liked the "Baristas are barteners too!" sign that I once saw. I didn't get coffee so I didn't see eye to eye with them on that.

How does someone as perpetually confused and obtuse as Frank Bruni manage to maintain such a position of authority?

I realize that times are tough, but that goes for the tippers as well as those receiving tips. Bad service is bad service, and often "fat-cat restaurant operators" are not the cause, but rather the staff itself. If a waiter keeps me at my table for 45 minutes before taking my order, without even a glass of water, I'm not compelled to tip. If they snap at me or visibly roll their eyes at a request I make, that greatly reduces their chances at gratuity.

Behavior like that described, all of which I've recently experienced, doesn't give me the impression they're too concerned with my dining satisfaction. Which is the whole idea of giving tips - the recognition of the waiter's effort. I'm pretty easy-going when it comes to the waitstaff, but frankly with my financial situation there's no way I'm going to tolerate piss-poor service. Not when everyone else is busting their ass for a buck.

I agree with you - but I want to make a further comment - I've worked in a restuarant, and yes, it's hard work... but honestly, I am tired of the consistent mediocre service from people who aren't making a career in the hospitality services - b/c they're actors, models, or just starting out. Restaurants should take a hard look at the quality service their staff is giving especially in times like this b/c it does come down to the fat cats... it's all in the training, and I firmly believe that. If someone was snippy with me when I worked in a restuarant, you do your best and thats all you can do. Some people are cheap... but then again, some people were generous.

I saw a lot of comments in the NYT article stating... if you cannot afford a 20% tip then don't eat out, well, if you cannot handle the job in a restaurant, you shouldn't be working there. After working until 8-11 pm everyday, I dont want to cook... I just want to have my meal served to me, and with a smile dammit. I pay enough for the food... and if you suck... well i am sorry, you're going to get a smaller tip.

I am fully aware of the ripple effect of the kitchen to the server and the waiter. But the waiter is the FACE of your experience in the restaurant... and someone who has that job should know that. They're going to take the brunt of everything that goes wrong... again... its all about communicating to the customer what the deal is.

Customer will be always right... and when the economy sucks, you better make the customer extra happy.

No Bruni, it isn't. It is however a stand against shitty service.

I've noticed that cashiers at some food stores have a tip jar. When I inquired about it since it didn't look like the normal penny tray for customers, I was told it's for bagging services.