Why we never go out for drink$$$

[tripods68]

This reminds me, we were in an island vacationing many years ago. We stayed for 4 hours in one resort overlooking sunset beach with full course meal/dinner, followed by drinks, shots after shots. It was just 3 of us....our bill was totaled $25.00

[khosta]

Yeah.... we're bad. When we go out, which is only on occasion, we nearly always order a bottle of wine. Bill ends up being $100-$150 for date night. I know it's nuts! But we don't go out a lot like I said so we kind of spoil ourselves when we do!!!

[Scanner]

You know. . .I don't know about your guy's states but NJ is really known for a lot of good BYOB's because they don't issue a liquor license willy-nilly.

I am always of the mindset that I pay good money for good food but BYOB; I know where all of them are in my area.

[disneysteve]

You know. . .I don't know about your guy's states but NJ is really known for a lot of good BYOB's because they don't issue a liquor license willy-nilly.

I am always of the mindset that I pay good money for good food but BYOB; I know where all of them are in my area.

Same here. One of the hottest (and best) restaurant towns in the state is Collingswood and it is a dry town. All of the restaurants are BYOB as a result. Cuts down the cost of going out and having a glass of wine much cheaper.

[DebbieL]

Here in Canada we can't bring our own booze to any place like a restaurant. That would save money (of course the restaurants make all their real money from the sale of liquor so they wouldn't like it)! Profit margins on the sale of food are quite low.

[disneysteve]

Here in Canada we can't bring our own booze to any place like a restaurant. That would save money (of course the restaurants make all their real money from the sale of liquor so they wouldn't like it)! Profit margins on the sale of food are quite low.

They do make a lot more on liquor but they do just fine without it. As I said, Collingswood, NJ is one of the most vibrant, thriving restaurant towns you will find anywhere and they are totally liquor-free so it is obviously possible to succeed with the liquor revenue.

[DebbieL]

The difference may be that food is so much cheaper in the US than here in Canada. Restaurants run on very thin margins here (it is a really tough business even for the ones that have liquor licenses). Many really good restaurants (as well as not so good) fail.

[shanecurran]

Went to my cousin's wedding serveral months ago at the Marriot. To ease the tension before he walks the isle, he asked me to buy all the groomsmen and friends Jager shots. I was thinking $6 per shot but it was actually double that. Bill came up to $144 and not including the tip which I tipped $10. Bartender gave me the "is that it" look. Throughout the whole night, I was calculating how much Jager I can buy at the local ABC for $154 and came up with 80 shots.

I spent some time bartending and I can tell you from the other side of the bar that I would be upset about the tip too. Any time you tip under 10% (and your tip was well under 10%) you feel as though they have given you the middle finger. From the bartenders point of view, if you can afford $144 for a few shots, then you should also be able to tip appropriately.

[disneysteve]

I spent some time bartending and I can tell you from the other side of the bar that I would be upset about the tip too. Any time you tip under 10% (and your tip was well under 10%) you feel as though they have given you the middle finger. From the bartenders point of view, if you can afford $144 for a few shots, then you should also be able to tip appropriately.

I've never understood tipping at all. Why should tipping, which is a gratuity for the service provided, be based on the cost of the item being served? Why should the bartender make more for pouring $12 shots of Jagermeister than for pouring $8 shots of Jack Daniels, for example? The service is exactly the same no matter what happens to be in the bottle. Same goes for restaurants. Why should a server get more for bringing me a $15 plate of chicken than for bringing my daughter a $10 plate of pasta?

I understand the 15-20% rule, and I follow it. I just don't like it and this is a perfect example of why.

[shanecurran]

I've never understood tipping at all. Why should tipping, which is a gratuity for the service provided, be based on the cost of the item being served? Why should the bartender make more for pouring $12 shots of Jagermeister than for pouring $8 shots of Jack Daniels, for example? The service is exactly the same no matter what happens to be in the bottle. Same goes for restaurants. Why should a server get more for bringing me a $15 plate of chicken than for bringing my daughter a $10 plate of pasta?

I understand the 15-20% rule, and I follow it. I just don't like it and this is a perfect example of why.

Servers and bartenders are salespeople. Why should real estate agents be paid more for a house that costs $1M versus the $100K house? They are both houses right? Think about this same rationale applied to inter-restaurant comparisons: why should a waiter from the french laundry be paid more than the olive garden waiter who delivers a plate of food?

I personally find that our restaurant system is superior to just about anywhere else in the world. Service outside of the US is a joke compared to what we receive. I will gladly pay 20%+ for good service, and would not trade our system for that in Europe.

If you think you are going to change the policy on tipping with a grass roots, "I'm not going to tip as much and neither should you." You need to realize that you are going to get a bunch of bad looks and pissed off people. Often times tip outs from the servers to the rest of the front of the house staff is based on percentage of sales, so you may be hurting the waiter more than you think.

BTW in my experience, I gave better service to tables who ordered more expensive plates and drinks. So the idea that the service is the same for different priced items, is not always true.

[GREENBACK]

BTW in my experience, I gave better service to tables who ordered more expensive plates and drinks. So the idea that the service is the same for different priced items, is not always true.

I have a problem with that attitude but I'm sure it's very common. Just because a customer isn't ordering a very expensive meal does not mean they deserve lesser service. I usually tip quite well until I feel I'm being ignored or otherwise overlooked because a large party or a "high roller" shows up. I have left places before for this and let the management know that I wouldn't be back.

[disneysteve]

Servers and bartenders are salespeople.

I don't consider a server or bartender to be a salesperson but rather a service person. They take my order and bring me what I asked for. If I order pasta, they aren't going to try and get me to buy filet mignon. If I order a Coke, they aren't going to talk me into a single malt scotch.

why should a waiter from the french laundry be paid more than the olive garden waiter who delivers a plate of food?

Part of dining out is the overall experience, not just the food. Why will people pay $30 for chicken at the French Laundry when they can get chicken at Olive Garden for $15? Also, as a general rule, the high end restaurants have more experienced and better trained servers than the low end chain restaurants.

Besides, I'm not comparing two different places. I'm talking about different items in one place. One bartender pouring shots of two different liquors. Why should he be paid differently depending on which bottle he happens to be pouring from?

If you think you are going to change the policy on tipping with a grass roots, "I'm not going to tip as much and neither should you." You need to realize that you are going to get a bunch of bad looks and pissed off people.

Just to be clear, I tip very well. How I feel about the whole institution of tipping does not stop me from following the usual guidelines. Just the other night, I left a server a 100% tip in fact. I stopped into a casual Italian place to get a quick snack. I thought I'd order at the counter but the waitress asked me to take a seat and she'd take care of me. All I really wanted was a slice of pizza. I felt kind of silly having table service for that and when I left, I tipped her the price of the slice. She was very nice and didn't treat me any differently for having only ordered an item for a couple of dollars.

I gave better service to tables who ordered more expensive plates and drinks.

That is really unfortunate, though I'm sure other servers probably do the same. When I work, I try to do my best all the time, not just when I think there is the most in it for me.

[Pansori]

BTW in my experience, I gave better service to tables who ordered more expensive plates and drinks.

Hmm, I don't think I like the idea of that kind of service... how am I less entitled to quality service because my SO and I decided to share a single plate instead of ordering appetizer, drinks, steak, and the kitchen sink?

[DebbieL]

A server who gives better (preferential) treatment to one customer over another based on what they ordered is a lousy server. When I was in the industry, I gave great service to EVERYONE, no matter how big or small their order. Everybody should be treated equally. Servers who don't do that are missing out. They are always convinced that people who ordered less don't tip as well (well, duh, it becomes a self-fulfilling prophecy since you aren't giving them the same service).

[MiikeB]

BTW in my experience, I gave better service to tables who ordered more expensive plates and drinks. So the idea that the service is the same for different priced items, is not always true.

If you went to a doctors office and needed your tonsils removed how would you feel if you got a lower quality of service than the guy who got a liver transplant last week?