Case Study Tipping

They order their food and they sit and wait They talk as they wait for their food If the food takes too long that’s something they hate If you worked here you might like it Depending on what type of worker you are Even with all these rude customers

When I first walk into the restaurant, Im alway immeditaly greeted by a smiling hostess. Typically on a week day, the wait time is normally very short and youre almosy guaranteed a seat right after arriving. However on a weekend the wait time can be a bit longer, such as fifteen to twenty minutrs, but outdoor seating is provided so you dont have to stand and wait. When you are finally seated, a friendly waiter is always ready to happily serve you with a smile. The employees are always on top of giving out refills for drinks and they provide customers with all you can eat peanuts and encourage you to just toss the shells on the floor when youre done. When receiveing your meal, the waiters always make sure that everything looks good before leaving you to dig in. I have never recieved unacceptabke service even when the restaurant is at its

When you go to the grocery store for food, if the cashier is nice to you, you never leave a tip do you? Exactly! The system goes like this, grocery store: no tip. Restaurant:

As a recent employee in the restaurant industry, first as a hostess and later as a waitress, I have had the opportunity to experience the system of tipping not just from a customer’s point of view.

Tips are generally a small amount of money given to a person as gratitude for a service that has been provided. There are many times throughout our everyday lives in which we are put in a position to leave a gratuity. Whether it be dining at a restaurant, getting your hair cut at the salon, or having a few drinks with friends at a bar. In each case there was a service provided to you, now you have a decision to make, how much of a tip is considered acceptable and should you tip everyone that provides a service to you? There are many guidelines for consumers to follow. With modern technology there are convenient tip calculators available as features on most new cellular phones. When deciding on the tip amount the

Finally the reason is should be raised is because of the amount of work a waiter has to do every time they work. Knowing from personal experience it can be a hassle waiting on people with bring their drinks and making sure that they are satisfied with what they order, and yes that is what waiters are supposed to do but it is a hassle when you have to deal with people who are rude and impatient.

The waitress at your favorite restaurant hastens through the kitchen all the way to your table to serve you your food.This is their daily routine. Some may be teenagers trying to get some pocket money, while others may be full time adults trying to make a living.Waiters typically make less than minimum wage. Keeping this in mind, waiters and waitresses solely rely on tips due to their extremely low wages. Tips make up pretty much their whole income. The tipping concept came about in the sixteenth century in Europe for promptitude. Tipping would essentially provide better service for customers. From the seventeen hundreds to this day, tipping has been ingrained into our societal norm.Tipping is so common that if one does not tip they are

When we had finished the dinner the waitress brought a bill, which costs me an arm and a leg.

Studies show that the classic tip is 15% that is extra money you may not have. If you don’t pay you will be looked at as lesser, according to the Thought Catalog. If someone wants to eat and not pay extra it really isn’t fair. This is why restaurants need to pay all workers at least minimum wage. Another reason tipped workers should be paid more is that an waiters salary is fully based on your customers mood.

In the essay “The Case Against Tipping” by Michael Lewis, Lewis strongly states his feelings against tipping and also whether tipping is an act of kindness or an obligation. One of his main views are, most food industries have eye grabbers that push customers to think about giving an extra tip. Lewis has very interesting arguments, but has very few examples; which makes his claims unsupported.

The customer typically decides how much tipped workers will receive since customer take on the role of the manager while the tipped worker is the employee. The amount of the tip is contingent upon the quality of

I chose to research this subculture because I was so curious about it. I have some friends that wait tables, but I hadn’t really thought about how being a waitress involves so many things aside from serving food. Waitressing is more about handling all different types of people, and learning to multitask successfully than just serving food. When I go out to eat, I usually only notice if the waitress or waiter is nice to me and my party. I make sure that all of the food and drinks come out the way we ordered them, and I also pay attention to how the food tastes. When I started my research and observation for this ethnography, I started to pay more attention the server when I was eating at restaurants. I started to notice how many tables the server waited on, I noticed how many times he or she had to take food back to the kitchen because someone thought it was wrong or not cooked right, and I also noticed how unhappy he or she was when they left a certain table. I have also

Also, when a waiter has all this cash in their pocket after work and home is twenty minutes away, it is very convenient to not have to go all the way home to change completely before going out for the evening.Working at a restaurant is also a very laid-back occupation. Not very many jobs enables an employee to interact with so many different people.

They expect me to be patient, clear with orders, not demanding, and aware of what is going on. I must know what food they just told me was done and where to take it, but first I need to pay attention to hear when my name is called. There is usually more tension between the kitchen and waiters than there is with any other workers. The roles are so different. The kitchen staff usually looks at servers as just wanting to get a good tip, and that we do not care the extremities the kitchen has to go to for us. It is important that servers respect the kitchen staff; they are in charge of the food we will be serving. “Servers, as mediators, need their food when their customers demand it: sometimes this is before the food is ready; at other times after. If servers demand food too early, cooks are stressed; but if they don’t pick up the food on time, the food is poor and the cook seems incompetent.” (Fine 105). This is the most true on Friday and Saturday nights. Everything seems to be more chaotic on these nights, since most people decide to go out. This is good because it brings in more business for the restaurant, but then there are always more unhappy customers on these nights as well. Overall, positive interaction with the kitchen staff can make amazing things happen.

Customer service is very important element in hospitality industry. A good restaurant or a good hotel always have an excellent service first. Hotels and restaurants put added value in their products and service make guest love it. Some hotels give guest drink when they arrived or prepare small birthday gifts to their loyalty guests. But sometimes hotels spend lots of money to added value of customers’ experience but customers still don’t like their service. So, what’s happening? Hotels gave service and improved service are not customers needed or most needed. That’s the gap between you and your customer. “You know your hotel inside out, but do you ever see it through your guests' eyes? In many cases, there is a disconnect between what hoteliers think