Another tipping question

[uscwest]

BTW Keith, is that Bern's that is doing that?

[Keith]

BTW Keith, is that Bern's that is doing that?

yeah!

Bern's was great as you'd expect. Truly wonderful food and a lovely experience.

The guy who served us provided polite but basic service. Nothing to complain about but far from the effusive service offered by others there. It was very much "what would you like" "here it is".

Nonetheless, we got what we needed and that's fine so I wanted to ensure I was tipping him 20% since, although that was probably high for the service actually received ;-) it was what I felt comfortable with.

So I saw the 12% service charge thing. I couldn't really see what others were doing. Looked online on my phone and the consensus seemed to be that it was a way of ensuring that the servers got a baseline "tip" for doing their job and anything over that was optional according to service.

So I actually just looked at what the 12% had been and put that much again in cash with the check. In my mind that was giving him closer to 24% than anything else.

..but then I started to wonder if that was REALLY the case, or was 12% his wage and then 12% his tip which as you say would be low.

Problem being, how would I know without asking which frankly would have felt awkward at best.

I've emailed them anyway so I know for next time

[Tink]

12% is what the IRS presumes and taxes on. You are not wrong. You've been forced into the taxable tip, anything over that is good.

[Keith]

we have the official reply ... and may I say... PHEW!!!

"Mr.Pritchard,
Thank you for inquiring about the tipping practices here at Bern's Steak
House. As an avid traveler abroad I too have been confused by the various
"tipping norms". Here at Bern's the 12% service charge serves as a tipping
base. Most guests will leave an additional 3% to 8% gratuity for fine
service. I hope this will assist you and we look forward to having you join
us again in the near future.
Sincerely,
Joseph Donoian
Dining Room Manager
Bern's Steak House"

[Wendy]

I'm glad they got back to you Keith you did the right thing and now you know what to do next time

[uscwest]

And from the rest of us Keith, who might visit Bern's, many thanks.

[Keith]

And from the rest of us Keith, who might visit Bern's, many thanks.

no problem, definitely good to know for the future!

[Johnie]

Lol Billie!! I feel the same way. Seriously, what you and I do CHANGES lives.

[Johnie]

If someone is a bad server, I don't know that not leaving a tip at all or a small one would even make the point known. They would more than likely blame the patron. Talking to the manager would be best.

That being said, I think a lot if servers get blamed for things that are not their fault. If the food is not as good as you expected, that would be the kitchens fault and should be addressed with management.

Also if it appears the the server is clearly overworked and appears to be trying, I would bring that to managements attention.

You drop my food off and ignore me or you let my glass get empty, that is a server problem.

[Keith]

yeah, I hear you about the server getting blamed for things that aren't their fault. Still, I'd hope they'd understand that and would work to kick other parts of the "team" that arent performing so as not to affect their tip.

In terms of talking to the manager, again yeah I dont think there can be an argument that it's the most sensible option, but yah know, sometimes I'm just not up for the fight? Especially when I've given somewhere a second chance and it's been as bad or worse than the first. I'll just think ok, last time for me, I'm done.

..but overall yeah, I do accept that it's best to give the place a chance to fix the problem whilst it's happening.