05-12-2016, 03:42 PM | #265 |
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I waited tables in college, and eventually came back and managed several restaurants some years later. I made great money back then ($400 to $500/weekly) and paid for college on my own (1989-1994). When I came back to manage a full service restaurant (2001-2009), I was shocked at how much less servers made. Nowadays in chain restaurants, servers typically make less than $350 a week (Dallas). I believe there are just a lot more restaurants out there now than then.
Whenever we eat out (and its rarely a chain restaurant) I will tip 10% to 25%, depending on service. Giving a good tip to a crappy waiter only encourages them. |
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05-12-2016, 03:49 PM | #266 | ||
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05-12-2016, 03:52 PM | #267 | |
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05-12-2016, 04:01 PM | #268 | |
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05-15-2016, 06:22 AM | #270 |
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I didn't go back and review the entire thread but I'm curious to know what people's experiences are with the level of service received at a mid level US restaurant vs a mid level non US restaurant.
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05-15-2016, 07:28 AM | #271 | |
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Let's set the baseline as US being friendly, and speedy, but not particularly professional or efficient. Northern Europe represents, to me, the opposite. Less friendly, but more professional and efficient. UK and Canada seem to be good blends of those two. Mexico is a shit show near the border, better inland, but leaning more toward friendly and away from professional. (No resort experience.) Southern Europe slides more toward the US on friendliness and away from Northern European professionalism. Call it more "relaxed". Brazil resembles US, but more in extreme - very friendly, but inefficient. No experience in Asia. All in all, I prefer the Northern European style. Efficient and professional. Leave you time and space. That is my preference. YMMV. Edit: but for a smaller, more casual meal, like a brunch, I prefer the more relaxed and friendly approach. Was thinking above of more formal meals - larger group, dinner. Edit 2: I may have overthought this. Sorry. I do that sometimes.
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05-15-2016, 10:29 AM | #272 | |
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I have had good and bad service in all types of restaurants. One of the waiters that I loathe the most is at St. Regis in Orange County. He pulled a quick one and screwed us over by constantly refilling the table's water with $5 bottles of water. I get the bill and see that we get charged $40 for water! All while my brother in law's coke was never refilled, but boy did they top off our water left and right. (He asked if we wanted sparkling, we said no. I guess tap water is only given to those who specifically ask for tap water as the non sparkling water defaults to overpriced fancy water) |
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