One penny pincher even called to confess that he not only deducts the price of his bottle of wine from the total amount on which he calculates his tip but also deducts the sales tax (which isn't uncommon or inappropriate for food). Then he deducts the number of "slights" he endured from his waiter or waitress. "If my water glass isn't filled in a timely manner or I have to ask for an extra fork or more butter, I deduct 2 percent," he said.
His endless nitpicking reminded me of when I was a novice waiter many years ago and a quartet of sadists were seated in my station. They put a pile of dollar bills in the middle of the table. "This is your tip," one of them announced. "And for every mistake you make, we'll take one bill off." This little game made me increasingly nervous, so of course I fumbled through the meal. By the time I served these freaks dessert, there was only a single buck on the table.
"Sorry, kid, you're only getting a dollar," said the smirking jerk after he paid the bill.
"Oh, thank you so much, sir," I said. "And for your next trick, could you please stick it up your ass?"
Amazingly, I wasn't fired; that restaurant's manager thought the tipping game was pretty sick, too.
But back to the subject of not tipping on bottled wine. Former wine steward Chris Martin was scandalized by my story of a friend's refusal to include the cost of wine in his gratuity. "I can't think of anything more déclassé," he said. "Does your friend exclude wine served by the glass when calculating a waiter's tip? If he wants to drink fine wine without tipping, let him drink it at home, preferably alone."
A local waitress named Kristin added her two cents' worth, noting that serving wine is more than just opening a bottle. After she presents the wine list, makes suggestions and describes appropriate vintages, she must "polish two, four, six or eight wine glasses, present the bottle, open it, await approval and pour for everyone at the table."
Give this little lady a big hand. And a big tip.
Showing 1-6 of 6
These "if you can afford the wine, you can afford the tip"
types really do cause me to consider their position less
sympathetically when I reflect on tipping as a social contract issue.
[I wonder if some of these really believe "if you can afford the
tasting menu, you can afford a bottle of wine to go with it."
or for some "if you are too lame to get a decent bottle of
wine with our excusite cuisine, you dont really deserve to
eat here."
These "if you can afford the wine, you can afford the tip" types really do cause me to consider their position less sympathetically when I reflect on tipping as a social contract issue. [I wonder if some of these really believe "if you can afford the tasting menu, you can afford a bottle of wine to go with it." or for some "if you are too lame to get a decent bottle of wine with our excusite cuisine, you dont really deserve to eat here."
Bravo bwalterson !
I believe both sides nead to be reasonable. However insisting on an uncapped linear tip on wine, is a self-serving [pun intended] perspective, not a fair and equitable one. You lack all credibility by advocating higher windfall tips for a moderate effort (despite all the pontificating above). A significant mark up is already there. Don't be greedy - just appreciate the fact you get a piece of the action. And resorting to name calling is childish. You embarrass yourself and loose the arguement.
I don't have a problem with tipping extra well for a superior effort on the part of the server. The question to me is what is ETHICAL, and whether I can afford it is frankly, irrelevant. I don't see the extra/superior effort with opening and pouring wine that justifies big tip $$$.
Have a safe day.
Bravo bwalterson ! I believe both sides nead to be reasonable. However insisting on an uncapped linear tip on wine, is a self-serving [pun intended] perspective, not a fair and equitable one. You lack all credibility by advocating higher windfall tips for a moderate effort (despite all the pontificating above). A significant mark up is already there. Don't be greedy - just appreciate the fact you get a piece of the action. And resorting to name calling is childish. You embarrass yourself and loose the arguement. I don't have a problem with tipping extra well for a superior effort on the part of the server. The question to me is what is ETHICAL, and whether I can afford it is frankly, irrelevant. I don't see the extra/superior effort with opening and pouring wine that justifies big tip $$$. Have a safe day.
All:
I would never condone stiffing the server on a wine tip. However, after viewing numerous blogs on the subject, I can see why customers find server expectations and their "attitude" annoying. The opinion of many wine etiquette web sites and even professional chefs call for 5 to 10% tipping on wine (especially expensive wine that are near or exceed the meal cost) and 15 - 20% on the meal (all before tax).
There are many in the restaurant industry strongly advocating 15-20 % (or more) on the total tab, including tax and wine. This is obviously in their self interest, and they wind up lacking credibility. Also lacking credibility - they always seem to insult the customer with crys of "cheapskate", or "if you can't afford to tip stay at home". An irrelevant misdirection, attacking someone instead of addressing the substance of the issue. Being able to "afford" a 20 % tip is frankly irrelevant. I can afford to tip 1000% on a $500 bottle of wine, but so what ? What is reasonable and appropriate ? (AND I am tired of hearing about polishing the wine glasses. You act like you're simonizing a car. I expect clean china, utensils, and glasses when I come to a restaurant. Should I also tip more because you were able to find the bottle in the first place ?)
I think many people have a problem with the ever increasing mark-ups on wine (i.e. gouging), and the fact that a good bottle of wine could cost 3 to 4 times that of the entree. Should a waiter make a "professional level salary" off an expensive bottle of wine for a few minutes work ? Customer issues also include:
� There may be a 200 to 400 % mark up already there.
Does it take 10 times more effort to pour a $200 bottle of wine vs a $20 one ? (And I�m not talking about using the services of a professional sommelier).
� Does a $200 bottle take up 10 times more storage space than a $20 bottle ?
� AND IMPORTANTLY - Does a $200 dollar bottle of wine take as much effort to serve as the preparation, presentation, and serving of a $200 meal ?
Lets discuss the ethics and skip the insults.
All: I would never condone stiffing the server on a wine tip. However, after viewing numerous blogs on the subject, I can see why customers find server expectations and their "attitude" annoying. The opinion of many wine etiquette web sites and even professional chefs call for 5 to 10% tipping on wine (especially expensive wine that are near or exceed the meal cost) and 15 - 20% on the meal (all before tax). There are many in the restaurant industry strongly advocating 15-20 % (or more) on the total tab, including tax and wine. This is obviously in their self interest, and they wind up lacking credibility. Also lacking credibility - they always seem to insult the customer with crys of "cheapskate", or "if you can't afford to tip stay at home". An irrelevant misdirection, attacking someone instead of addressing the substance of the issue. Being able to "afford" a 20 % tip is frankly irrelevant. I can afford to tip 1000% on a $500 bottle of wine, but so what ? What is reasonable and appropriate ? (AND I am tired of hearing about polishing the wine glasses. You act like you're simonizing a car. I expect clean china, utensils, and glasses when I come to a restaurant. Should I also tip more because you were able to find the bottle in the first place ?) I think many people have a problem with the ever increasing mark-ups on wine (i.e. gouging), and the fact that a good bottle of wine could cost 3 to 4 times that of the entree. Should a waiter make a "professional level salary" off an expensive bottle of wine for a few minutes work ? Customer issues also include: • There may be a 200 to 400 % mark up already there. Does it take 10 times more effort to pour a $200 bottle of wine vs a $20 one ? (And I’m not talking about using the services of a professional sommelier). • Does a $200 bottle take up 10 times more storage space than a $20 bottle ? • AND IMPORTANTLY - Does a $200 dollar bottle of wine take as much effort to serve as the preparation, presentation, and serving of a $200 meal ? Lets discuss the ethics and skip the insults.
like
dislike
