
I went from working 2-4 days a week to suddenly jumping up to 6 days a week in a matter of one work schedule. This makes me a bit more optimistic of keeping myself busy while I try to figure out my life. I have been working more and more hours as the weeks go by since we get about 2 cruise ships a week arriving in Charlottetown, plus tourist season is well under-way so the restaurant is getting more and more busy which each passing day. Now that I am working more hours, the time has come for me to talk about the one topic that all waiters/servers/service people talk about obsessively to one another in hopes of figuring out the cryptic mystery behind it.
Tipping.

"Tip" of the Day: T.I.P.S stands for To Insure Prompt Service.
There are so many factors to consider when trying to decide how much to tip.

Now the other night it I was not on my game at all. The people in the kitchen were asking what my deal was because I'm generally 3 steps ahead at all times, but I was messing up left and right. I felt really bad constantly apologizing to the customers for food coming out incorrect or after a lengthy amount of time. Now most people are understanding and still tip within complimentary ranges, but some will leave you a crappy tip no matter what. Even if I did everything perfectly and the food was perfect and the atmosphere was perfect and the person told me that I did a fantastic job, I don't doubt the chance of seeing a toonie waiting for me on the table after serving a $100 meal. Yeah it sucks, but it's just the way it is sometimes.
I want to finish this by asking you, the people of the world who dine-in every now and then, to appreciate the good servers out there and to let them know they are good at what they do.
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