To Tip or not to Tip? (Restaurant Blog Now)

The number one complaint you hear from servers and bartenders is the low tips they are receiving lately. No matter how many times you hear this, as a GM, you always have to be compassionate. Some managers like to turn it around on the server and tell them that if they gave better service, then their tips would probably increase. I am sure the state of our current economy plays some part in this, but mostly I feel that the majority of people do not know how to tip. The majority of the servers in the state of Texas make $2.13 an hour. Not to mention, the majority of restaurants in this state have a tip sharing policy where the servers give a portion of their tips to the bar staff and host staff at the end of their shift. People often ask what I as a GM leave as a tip when I dine out. My answer, 25%. People do not realize that for every table that comes in and does not tip, it takes normally takes two more tables of good tips, for that server to break 10%. Remember this when you visit your favorite restaurant next time. Servers are human beings just like you and unfortunately their pay depends upon the show they put on for their guests during a short period of time. Just because you have a bad experience at a restaurant, this does not justify you cutting a servers pay in half. Think about it, are you positive, upbeat and enthusiastic every second of every day that you are at work?

Guest Perception (Restaurant Blog Now)

A guest's perception of a particular restaurant happens before they even open the doors to your restaurant.  Guest's probably have 20 or more options as far as where they would like to go for lunch or dinner.  They have either never tried your restaurant before, tried it before but had a bad experience a while back or had a great experience last time and would like to relive the moment again.  Employee's of the restaurant industry do not understand that guests are giving us a chance to make their dining experience a great one and frankly this is what this guest expects to happen.  From the moment they walk in the door the guest is keeping score in their minds.  Did someone greet me right away (-1 or +1)?  Did I sit at the table longer than 2 minutes before I was greeted (-1 or +1)?  Did the server treat us like we were a guest in their own house (-1 or +1)?  Was the food expectation that we had before we walked in the door met after our meal was complete (-1 or +1)?  It is the restaurants that instill this vision within their staff, that will survive the current economic climate.