How do you tip?

Those situations are when it would be nice as a restaurant to just say "Grow up".

Jam it back in, in the dark.

Originally Posted by nuttyturnip

Sugar coat it all you want, Encephalon, but you basically got mad because some kid wouldn't break the law for you. As you said, he was new, so he didn't know you, and he didn't know that you weren't an undercover cop. He probably had the "don't serve underage people" spiel drilled into his head in training, and wasn't comfortable enough in the job to bend the rules (not that I'm saying he should have in any case).



A logical person would assume that an underage person wouldn't have the audacity to order alcohol in a classy restaurant. Maybe in a bar or nightclub, but a normal restaurant? He probably took your order, then started thinking about how old Frank really looked while he got your beverages, and decided he'd better check to be on the safe side.

If the guy is new, I can definitely see this being an issue. When I was at Wally World, I found out that you had to card EVERYONE in a group. So, if person X is buying alcohol, and person Y is with him, and person X has his ID but person Y does not, you can't sell it even though person X is the one buying.

And they drilled that through both computer-based training (although admittingly that did not mention carding everyone...but did repeatedly state you would lose your job if you sold drinks underage) and in person training (where I found out from a co-worker you had to card everyone, which was verified by a manager the following day and then really verified when the aforementioned situation happened resulting in a pissed off customer).

And I can definitely see the "just in case" situation. I know I ran into it where I would have a customer come up, about to let him/her go, then think about my job being at state and it being the law, and card them anyway. Granted, it was before they were sold the alcoholic beverage. However, there is a difference between where I was (in which you have to make a decision then and there more or less) and at a restaurant (where you have time to give it more thought).

As it goes for tipping, I always heard it was 10%...but I guess I was wrong on that. Also...someone mentioned a penny...someone once told me that was actually a compliment somehow...but I can't really see it being so...

There's nowhere I can't reach.

On one hand, I understand this person's claims. On the other, I think of the simple fact: it is your job. I can't begin to tell how my frustrations I have had with past jobs regarding various issues. However, that's the point. You have to swallow hard, take it, and do your job.

One thing this person should keep in mind is that given the economy, they should be thankful people are still coming out to eat (and tip). Even if they tip 10 or 15 percent, that's better than not tipping at all.

This thing is sticky, and I don't like it. I don't appreciate it.

Another thing...I just remembered some friends who are LOOKING for jobs LIKE his and HOPING to get one to HAVE a job...

I am a dolphin, do you want me on your body?

Originally Posted by SCHWARZE-2

My mom once attempted to get a server in Chengdu to "keep the change". Poor guy looked terrified. Maybe we need to go to posher restaurants.

Well, in China you almost never tip. I am trying very, very hard to think of one time I tipped in China. And this wasn't me being a cheapskate...they just don't do it. I remember one time going back last year I went to my hotel, only to find out they overbooked. They then moved me to another hotel, gave me fruit, and begged forgiveness. And they were long gone before I could even think of tipping them.

How ya doing, buddy?

At least no one does (or do they) a trick some people I knew from England did.

It would be near closing and someone would come in and ask for something. If it was something they alreayd had prepared, fine. If not, they then "accidently" gave them something else they had prepared. They would then say "Oh sorry. we can fix it but it will take us about 20 minutes" in which the customer would generally just go with what they have.

What kind of toxic man-thing is happening now?

Originally Posted by DarkMageOzzie

So basicly what you're saying is that someone could decide they don't want to leave til 6 am the next day and there is nothing the managers can do about it?

that would be a good question. I could see higher ups who don't run into those issues themselves saying "Our customers come first, no matter if they are here 6 minutes after closing or 6 A.M.".

I wonder what the official policy is that distingushes between "conducting business" (namely buying and eating food) and "standing around" (or whatever the term is). The problem is, even if there was a nice "line" most companies would be afraid of a bit of bad rap of actually pushing that line.

I do know though SOME companies draw the line. One of them surprised me. At CiCi's (and all you can eat pizza place), one friend told me there was a kid who could really pack it away. The manager came out and said "That's enough. You have had your share" or something like that. Then again, they might be able to get away with that as they are not quite a nation-wide company (at least from what I last heard...they have multiple stores but not to the degree of McDonalds or such).

How ya doing, buddy?