by Treasa Lascola

Created on: September 23, 2009

Ultimate Tips for restaurant tipping is a subject we should all aspire to know well. It has become part of the customary landscape in the restaurants, pubs, and lounges for ages. An outstanding service staff is difficult to come by, as my extensive experience in the food and beverage business has taught me, so gratuities have always been an important part of the industry. When a customer is made to feel more like a guest, this signifies that the front of the house staff has ascended to a level of hospitality that should be appreciated and rewarded.

And yet, exemplary service isn't always something that can be taught. As the service industry has a large turnover rate, much of the training provided by the establishment eventually walks out the door. This can leave the customer and restaurateur wanting. So, no matter how wonderful the food is, it is people who create the ambiance of the place. Word of mouth as advertising has ruined more dreams in this world than those of the many waiter/waitress/actors have had combined! That being said, to humiliate someone not suited to this occupation is tacky, rude, mean, and a complete waste of everyone's time.

Sufficient service is just that. Someone who provides an efficient yet unremarkable experience will typically earn the standard fifteen percent gratuity. Some would leave ten percent for service that meets this description, however current trends have changed due to the difficulty of finding this suitable portion of the workforce as available as they once were. Besides, most people who only do what is required of them are quickly filling up other positions in the job market.

Poor service is an unfortunate byproduct of any industry, yet it persists in large part due to inexperience or ignorance. A regular guest of mine once told me, after tipping an awful waitress on my day off, that TIPS stood for "tipping ensures prompt service". As in, if you leave a generous tip even after a lousy experience, that the next time you walk through the door, that server will get their act together for you, if for no one else. I'm still not so sure, but do with that advice what you will. I personally leave ten percent to these folks and wish them luck.

Now, the cream of the crop should take a moment to pat themselves on the back, and should be handed anywhere from twenty to twenty-five percent with a smile! These folks take pride in their work, and exceed our expectations. It is important to all of us who dine out on a regular basis to treat these smooth operators to the Thank You that they have earned! So, if the mood strikes you, and twenty-five percent or less feels like an insult to that particular hospitality genius, the sky's the limit! Just make sure that you can cover the check, and don't forget to make those advance reservations for another great night out!

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