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Bryce, Brycewi19 got his ruby - baby (Happy Talk Post)
Couple Arrested for Not Paying Tip
of course i couldn't enter the job at the waitstaff level, because those at the top of this hierarchy never left -- i began as a dishwasher, and learned as i worked 'how to' and 'all about' every aspect of the restaurant's food service and preparation business - we 'lower levels' would be routinely quizzed by the chef and management about such bizarre things as wine varietals and the history of the different wine-making regions, the history and ingredients of things like 'worchestershire sauce', as well as every ingredient and what amounts in each and every dish our restaurant prepared, as well as our knowledge of the hawaiian islands and interesting places our, primarily tourists, customers could enjoy -- i worked hard at this and eventually excelled over my co-workers, thus quickly rising to a position of 'senior' busboy - then i was allowed to clear plates and refill water glasses
i eventually rose to the position of 'backwaiter' whose job was basically to do all the 'dirtywork' of a 'frontwaiter' - the frontwaiter being primarily the frontman of a closely knit team overseeing the pleasurable dining of those customers assigned to us of a particular evening (this was done very carefully, going so far as to assign a german or japanese speaking waitstaff team to a german or japanese-speaking table of tourists, respectively)
continuing to learn and display an ever-growing knowledge of foods, wines, liquors, local culture, as well as as decorum and panache... i eventually was promoted to frontwaiter when one of those coveted positions opened up because of a staff member being hurt in a terrible car accident -- this meteoric rise took me almost 2.5 years
as a frontwaiter, i had the ultimate responsibility for my server team - such that i could, at an appropriate remove, watch my tables and anticipate any and all needs of my guests, dispatching my team members with a nod, a glance, or a simple unobtrusive gesture to immediately comply with whatever i felt needed to be done to make our guests' experience perfect - like a team of spies, my staff would report to me, e.g., which of our guests was eating the most slowly... so that i could anticipate when the last dish of the previous course would likely be cleared away so that the next dish could be served in as timely a fashion as possible - we all knew the cooking times of the next course, and would instruct the chef's team of when to begin the preparation of the next course based on which dish of said course would take the longest to prepare - as well, replacement cutlery was already on its way to the table before a guest's implement had completed its fall to the floor due to a patron's clumsy elbow or the like
after another year of this, i was promoted to assistant manager of the restaurant, where i would oversee the 'front of the house' and the individual frontwaiter teams working seamlessly with both the kitchen and barstaff
i say all of this as a way to make some here understand that, imho, there was simply no way that an hourly wage or salary could have created the pride and dedication to excellence that the tips from our commensurate service often brought - it would boggle your minds to know the number of times our customers showed their generous appreciation of our attempts to make their evening (and entire vacation in the islands) as memorable as possible
on one particular evening, an elderly australian couple came in for dinner, obviously tourists - the hostess informed me that they had presented an 'entertainment card' upon being seated -- now, this e-card is a popular facet of tourism locales, whereby the tourist buys a fat book of coupons for both goods and services available around the islands - this typically cost them us$30 and it came with a sort of credit card that could be presented in lieu of toting around this cumbersome book of offers -- in our case, the e-card entitled the holder to one free entree of equal of lesser value for every regularly priced entree purchased - the book further stipulated that a condition of using this offer, the e-card holder 'could be' automatically service charged (15%) as a gratuity, and that to be in compliance with the offer, the gratuity would be based on the original, undiscounted total of their meal
as we were very near our closing time, and my staff had had a long evening of it... as well as the pugnacious and crass demeanor of the elderly australian gentleman, i offered to serve as their front waiter, rather than have one of my hard-working staff suffer under his tight-fisted and surly deprecations
i proceeded to give them, imho, one of the best dining experiences of their lives, and at the close of the evening, i presented the gentleman with his check... noting both the orginal and discounted bill, and that the check had been service charged at 15% of the original total - he paid by credit card, and after i had returned to collect the signed credit card slip, i noticed that he had 'lined-out' the place on the slip where the gratuity was printed, and then 'corrected' the total -- when i returned to top-off their coffees, i enquired if anything during their evening had been amiss - they responded that everything had been perfect -- i then politely broached the subject of their not leaving a tip -- the australian gentleman then garrulously countered that he didn't 'believe in tipping' - i gently pointed out the e-card policy through which they'd received the discounted price, and he responded with an obscenity
i asked him to produce his e-card again, and i quickly went to my office, photocopied the relevant pages of the entertainment-card book, the credit card slip with the the tip section lined out, and cut his e-card in half... the last of which i returned to him
the next day, he complained to the restaurant owner and the e-card company - but when i produced the relevant details, both of the above sided with me
was i in the wrong? imho, the fact is that there is service and then there is 'service' - the latter of which should certainly be more commensurately rewarded than the former... but some people just refuse to see it this way
Couple Arrested for Not Paying Tip
BRING ON THE NAZI COMPARISONS!
Bryce, Brycewi19 got his ruby - baby (Happy Talk Post)
Congrats bryce!
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Bryce, Brycewi19 got his ruby - baby (Happy Talk Post)
Congrats!
Couple Arrested for Not Paying Tip
Bryce, Brycewi19 got his ruby - baby (Happy Talk Post)
Congrats dude. Any channel ideas?
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until next time.
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Couple Arrested for Not Paying Tip
Reading Blankfist's posts, it appears he's arguing that in this specific case the restaurant was in the right. Seeing as how the extra charge was clearly made known to these customers well before they ordered their meal, I'm 100% in agreement that they're liable to pay their bill, regardless of the service they received.
However, what Gwiz seemed to be arguing is the theoretical scenario in which a restaurant adds a charge without telling the customer beforehand, effectively tricking the customer into a situation where they have to pay more than was advertised and therefore not giving the customer the chance to take their business elsewhere. If I got that right I'm in 100% agreement with Gwiz aswell.
The key word here is communication. A restaurant has the right to add whatever charge it likes, aswell as raise their prices as much as they like. I've no problem with paying an extra 18%, so long as the restaurant has made it clear that this is their practice. This can be done with a note in their menu, a few words from a staff member or whatever. Knowing that there is an extra 18% charge on top of the total price gives the customer the opportunity to decide whether or not to eat there. But getting a table, ordering the food, eating it and getting the bill before finding out this extra expenditure is not acceptable business practice in my opinion.