Why The Practice Of Tipping Has Emerged As A Major Method Of Compensating The Wait Staff Essay

I imagine that there are five fundamental intentions in tipping. A few people tip to flaunt. A few people tip to help the server, to supplement their pay and make them upbeat. A few people tip to get future administration. And afterward other individuals tip to stay away from dissatisfaction: You don't need the server to consider seriously you. What's more, a few people tip out of a feeling of

The desire to tip your server has become the expectation for compensating wait staff to enhance their performance to provide excellent service to make up the difference between low wages and the high wage earned through tipping. The major problem I have with restaurants that pay their support staff lower wage base on higher tipping is that there is not a reflection in the price of food. These restaurants spends less money on salaries while lowering their overall fixed costs. Allowing customer to dictate the tip amount is unfair to the wait staff as they have not control over the amount of tip. Though this encourages wait staff to perform at their fullest potential when serving larger groups for a bigger tip. An organizational structure comprises

This means that when both black and white diners were given the same level of service, even than black diners paid lesser tip on average. The reason for showing such behaviour even when given same service is described in the conclusion. The comments given by waiters on www.tipping.org confirm the hypothesis presented in the beginning that black people do pay lesser tip and that is why waiters avoid serving black people that well (Tippingresearch.com, 2015). Though the hypothesis of black diners exhibiting less tipping behaviour is established but still it need to be explored that than what is the real reason behind such behaviour of black diners. Hence national telephone survey mentioned in the essay and also the comments by waiters, all confirm the less tipping behaviour from black

Figuring out just who to tip, when to tip, and of course, how much to tip, could make your trip or vacation more stressful. Gratuities help to make sure that you receive the services you ask for, and that these individuals remember you the next time you visit. Should everyone receive the same tip? Depending who you speak with, the same dollar amount is not appropriate for everyone.

Are people who score higher on extraversion, politeness, and lower on narcissism more likely to tip their server a higher percentage than those who exhibit the opposite personality traits? This is the main question that we will focus on throughout this study. Broadly speaking, I want to know what factors about someone’s personality makes them tip their server more or less regardless of the type of service they receive. During the study, the participants will fill out a 41 question survey that measures politeness, extraversion, and narcissism and how these three factors affect tipping in restaurants as well as some subsequent questions about their tipping habits and their demographic information. The main research question for this study is not just important to myself, but to other servers as well. We as a whole find this to be important because we are curious if these factors actually play into the amount of money that we make, regardless of the service that we provide to our customer.

To be able to have customers leaving satisfied, one of the team members that help with this is the hostesses. The hostess is responsible for seating the customers, making sure there is silverware available at all times, and also notifying the waitresses when they have a table. The hostesses have a seating chart to keep up with where did they sit the last table at. When seating the customers, they go in a rotation between the waitresses so they waitresses can all have close to the same amount of tables. Also, the hostesses are responsible for rolling the silverware in the linen and keeping up with the silverware as well, like washing them. Lastly, it is important for them to tell the waitresses when they sat them a table. If the hostesses does not tell the waitresses, then there is a high chance that the table will never get seen about.

Another issue they had was tipping out the bussers. Their concern was that the waitress did more that pre bus the tables so they felt they should not have to tip the busser. So I had to do a little investigating and I spoke with some of the bussers and they inform me that the servers intentionally bus their tables so they would not have to tip out. I spoke with servers and inform them all that they know what policy is and is not for them to bus their own tables. I also mentioned that maybe that is why they are having problems with greeting their tables on time. I explain to the server that had they come to me sooner they would not have these issues.

Anyone who has decent customer service can work at that basics, but the challenge is challenging for the ones who serve with an exquisite taste of delivering the customer wants at everyday shift. I was at the a diner the other day until recently a young fellow was determined to gain a tip. I thought it would take a while for my order to be prepared, surprisingly my presence of my order had arrived and despite what the food tasted, the main situation is how the fellow employee listened to me. His use of working etiquette shows that he cared and had good communication. I tipped him a five dollar bill personally I had respect for the young fellow the other day. I see how tipping is quite a barrier for the employees to earn. An author who was a former waitress at a decent restaurant Jamie Simmerman writes Tipping Guide for Good and Bad Services, exemplifies “...round the bill up to the nearest $10, and leave 20%. This is easy to calculate, and

Another issue they had was tipping out the bussers. Their concern was that the waitress did more that pre bus the tables so they felt they should not have to tip the busser. So I had to do a little investigating and I spoke with some of the bussers and they inform me that the servers intentionally bus their tables so they would not have to tip out. I spoke with servers and inform them all that they know what policy is and is not for them to bus their own tables. I also mentioned that maybe that is why they are having problems with greeting their tables on time. I explain to the server that had they come to me sooner they would not have these issues.

To tip or not to tip? That is the question that has been fought over, legislated, unlegislated, written about, and protested since it was brought over from Europe many years ago. The question is, should servers continue to receive tips individually, or should tipping be banned and replaced with a minimum wage increase, and a service charge to be distributed to all employees? There are a relatively small number of people who do not believe in tipping, either because they believe it is not fair to other staff who participate in overall customer experience, or because they believe it is demeaning to servers. Restaurant owners are implementing practices to make things more equitable for all employees, including people who do not give direct service to customers, by implementing “tip pooling” and “tipping out policies”. Most people, however, do believe it is

The restaurant I currently work for is an unstructured small barbecue place, I have been working there for over five years. The lighting is just perfect and there are several televisions with different channels so the customers have more than one thing to watch. The restaurant is smaller compared to other barbecue restaurants, customers dine in- or take their food to go depending on their preference. Most enjoy dining in, others not so much. The wait staff consist of a triad which is a group of three people and the cooks consists of a dyad which is a social group of two people. In this restaurants environment people feel loyalty to one another called in-groups and others feel antagonisms and those are called out-groups. Therefore, wait staff to wait staff would be in groups while wait staff and cooks would be out-groups.There are various conflicts with the restaurants environment between the cooks and the wait staff when it comes to tips. There were patterns of bad behaviors regarding the proletariat.

Hence, in some other countries organizations want the purchasing agent to deal with their companion or friends due to strong level of trust. He doesn’t even check their financial information, as they believe that it will disrespect others (Hooker 2003). Tipping refers to giving money as a gift to the workers with a good intention or when satisfied with the services provided by them (Lynn 1988). As Pearl (1985) states that consumers gives tips more then $9 billion annually in US. These tips are given mostly to those people who provide services such as bartenders, hairdressers, bellhops, designers, taxi drivers, delivery person (Star 1988).

Different guest has certain requirements when dining in a restaurant. Working as a server, it is the server’s job to read their guests as they serve them so that they can be more familiar with whom they are dealing with and so the server can gain knowledge on what the proper way to approach certain types of guests. When you get the opportunity to become a server, it is important to know what kind of people you’re dealing with so that their stay can result in getting a good tip. Not everyone is the same, you will have your worse and best customers it all depends on what kind of customer you get.

At this point, no one in wants to have a career in the service industry and rightfully so, tipped workers are two times more likely to fall into poverty (Allegretto). This fact is extremely alarming and clearly something needs to be done to reduce that rate. As I researched into this topic, two options become clear: either eliminate tips altogether or develop a way to insure everyone walks away with a respectable amount of money in their pocket to go home and feed their family with. When Eliminating tips without an appropriate gratuity already present on the bill, worker motivation and quality of the service is decreased within restaurants (Rodriguez). This is also consistent with my personal experience, valets run a lot slower or don’t even run when no tips are at stake. Therefor most of the attention has gone into determining what goes into a tip. There are hundreds of studies that look at every variable imaginable, from weather to race, to car color. It’s all been analyzed. Yet apparently it’s still a mystery for most. There are still so many questions on what goes into a tip in the service industry. But through personal experience and various studies, it’s easy to conclude that if you want a big tip, customer service is where to look, but there are small factors that can slightly influence the amount of each tip such as gender, race and whether they have previously worked in the service industry.

To clarify the practice of tipping, a tip can be defined as a small amount of money or other object of value given to a service provider in exchange for the services they provided (Soanes, 2001). Tipping can be seen as a type of gift or exchange of services (Shamir, 1984).