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Essay tipping in restaurants
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You have five tables to serve. Table one needs three glasses of water, and two sodas, as well as a kids chair. Table two and three are patiently waiting for their food to come out, they’re starting to get demanding and asking where their food is at. Continually check the kitchen if their food is ready. Table four needs extra bread and more refills, don’t forget to ask if they would like any desserts. Table five has just arrived, get ready to read the specials and take orders. Oh, and remember smile smile smile. People should tip no matter the service they receive. Tipping benefits servers by helping out with their bills. Additionally they are helpful for servers, and are a must after they have served you, whether good or bad. Tipping can become …show more content…
For some, tipping is seen as a reward. Tipping is a small amount of money people give to their server for the service they have provided for them. Most tip when they have received good service, others will tip because they feel obligated. Boas Shamir - Department of Sociology and Social Anthropology - finds that “The practice of tipping is prevalent in many service such as hotels, restaurants, taxis, barbers and hairdressers, guided tours and to washroom attendants. As such it is worthy of study. Moreover, it has theoretical significance from at least two perspectives: motion and reward theory, and boundary role analysis.” Serving people is more than just bringing food out to tables. Tipping is most common in restaurants than any other service. When some tip, they believe they have power over their server, whether it’s bringing out food or driving from point A to point B. Journalist- Steen Videbeck reports, “While the owner of the restaurant finds it difficult to observe the effort of the waiting staff, customers are in an excellent position to do so. Thus the owner provides a lower base wage (presumably offering the meal
Ehrenreich didn’t want to be a waitress any more than some waitresses, but she did it for her research. Ehrenreich once stated that, “Waitres sing is also something I’d like to avoid, because I remember it leaving me bone-tired when I was eighteen.” (13). Her first job was at Hearthside, a restaurant in Key West, Florida. She was hired as a waitress, starting at $2.43 plus tips. She worked the afternoon shift. Hearthside was being managed by a West Indian man by name of Phillip. The management wasn’t the best. They treated their employees disrespectfully. At an employee meeting, they were threatened by the management. Ehrenreich stated, “I have not been treated this way-lined up in the corridor, threatened with locker searches, peppered with carelessly aimed accusation-since junior high school” (24). When they were just standing around, the manager would give them extra work to do. According to Ehrenreich, “You start dragging out each little chore because if the manager on duty catches you in an idle moment, he will give you something far nastier to do. So I wipe, I clean, consolidate catsups bottles and recheck the cheesecake supply, even tour the tables to make sure the customer evaluation is standing perkily.” (22). They were hired at Hearthside to serve the customers. There are twenty-six tables in the whole restaurant. All the food must be placed on the food trays; small items were to be carried in a bowl, and no refills on the lemonade (1...
Brian Palmer’s “Tipping is an Abomination”, he tries to reach out to all types of audiences. He attempts to appeal to the emotional side to each audience. He often states that tipping “perpetuates” racism. African-Americans, on average, tip 3% less points than a white customer would have tipped. The tipping gap between Caucasian and Hispanics is even smaller. This fact can affect racial groups greatly. He also shows that this gives restaurant serves an excuse to serve different ethnic groups over other groups. This can anger others to know that they will be served differently and will not get the same respect from their server solely based on their ethnicity. He also often expresses to us that it not fair to waiter to have their tip based most commonly on their attitude and personality rather than their hard work and effort. Although he appeals to racial groups emotionally well, he fails to showcase the sexism side of tipping. It’s no surprise that female servers will most likely receive larger tips than a male server, regardless of the quality of the service. Overall, his article appeals emotionally to many types of
Also, servers themselves know that certain things affect tips that aren’t usually included in most research on tipping influences. For instance many servers believe that gas prices affect the amount they are tipped or how busy the restaurant is. The thought is that the higher the gas prices the smaller the tip and vise versa. All the theories similar to this are why many servers and others alike believe that tips are too inconsistent of a form of payment to be able to live of...
Clincher: As Robin Williams would say, have a good night and be sure to tip your waitresses.
The idea of tipping has always been normal to myself, as I was a kid and still now I see my parents leaving tips for the waiter/waitress when we go out to eat. It never occurred to me until I got older that it was hard for these workers to get by as their salary depended upon their tips. Once I read Saru Jayaraman’s article on “Why Tipping is Wrong” I was unsure of what I was getting myself into. However, it brought light and told how we should be getting rid of tips and giving the workers a fair and decent salary.
As a CSR, it has been my mission to provide customers with the individual attention that they deserve. In regards to the tiered service plan that has been proposed, this would be beneficial for the company now and over the upcoming years. We should still give all of the customers the same friendly attention that they deserve, yet the more valuable the customer is, the more individual attention they should receive. Whether we like to admit it or not we are dependent on the customers and the customers that provide increased sales for this company, should receive special attention. The tiered system approach is nothing that will be obvious to the one time customer, as they should receive the same treatment that all other one time customers receive.
Although tips can often lead to servers making well over regular minimum wage per hour, overall, tips are very inconsistent and are completely dependent on restaurant customers. Not only does the customer decide how much to tip based on his/her enjoyment of the dining experience, but also servers need busy restaurants in order to make good money.
One of the primary reasons to abolish tipping is because tipping has weak correlation with the quality of service provided. According to Archibugi, “personal sympathy, charm, flirtation, and attitude” can play significant role in determining the amount of the tip disbursed (61). Recent research indicates that average tip of waitresses in their 30’s with “large breast, blond hair, and slender bodies” is higher compared to other waitresses who lack these traits (Lynn 743). Thus, this leads to fact that tipping can sometime be unjust. Attractive service provider may receive high tip compared to unattractive service provider even if the latter one had catered with better service quality.
When working at a fast food restaurant, more often than not it is accompanied with a stigma. People tend to believe that those who work in fast food restaurants are not capable of anything better. They assume people working at fast food restaurants are slow and uneducated, or they simply look down upon them because these jobs have become known as "dead-end jobs." This so-called "dead-end job" is what people might describe as low-wage labor that employees have a susceptibility to become trapped in. Fast food employee’s face many challenges, morally and socially.
The minimum tipped wage has been the same for years and non-tipped has almost doubled over the years to today. Also the cost of living has went up 75% over the years and the servers are struggling to make ends meet on such a weak salary. Tips are a major part of a servers income and still sometimes it is not enough.
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 service is one of the major determining factors along with whether or not you plan on visiting the establishment again , and how the tip will play a role in your further dealings with said business. Michael Lewis explores a few interesting reasons why tipping is getting out of hand in a recent essay. I strongly agree with many points and examples he provides.
Fee-For-Service (FFS) is a payment model where services are unbundled and paid for separately. In health care, it gives an incentive for physicians to provide more treatments because payment is dependent on the quantity of care, rather than quality of care. Similarly, when patients are shielded from paying cost sharing by health insurance coverage, they are incentivized to welcome any medical service that might do some good. FFS is the dominant physician payment method in the United States, it raises costs, discourages the efficiencies of integrated care, and a variety of reform efforts have been attempted, recommended, or initiated to reduce its influence.
When a business isn't as busy as it usually should be it's hard for a server to make any money without any customers. Then sometimes you have customers who don't leave a tip at all. It's hard to get by when you are barely making any money at your "job".
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.