I’ve spend almost 10 years in the service industry working almost every hotel and restaurant position from buser, bartender, front desk to manager. I’ve seen the best and worst tippers and as a server could pick out the cheapskates before they even sat down. Working 8+ hours for dirt wages dealing with assholes and disgusting food (even in the nicest restaurants, you still don’t want to see some of the things that go on in the back kitchen) is only worth it when you get that wad of cash at the end of the night.
In NYC, food servers make more than most desk jobs when you factor in how little of that cash is actually reported to the IRS and if they’re making $200+ a night. The growing standard in NYC is a 20% tip on any service that’s not ridiculously bad, which is usually what I’m putting down (in cash) on most evenings out. Even when the service is terrible, they fuck up the food, they ignore you, or are complete assholes, I’ll still leave something.
A couple weeks back I went to Negril for some Jamaican food, specifically some jerk chicken and curry goat stew. There was three of us and we all ordered starters, liquor and entrees. The restaurant was not very busy yet the food still took forever. Some of the sides were noticeably canned or reheated but the mains were good including the chicken wings. The bar and waitstaff we’re laid back and we asked for the check after another round.
And what did I get for all the red gold and green comfort, and reggae rhitums? The check came loaded with an automatic 15% service charge on top!
No where on the menu or within the service did they state we were going to get this charge, and rather than argue the tip amount I’ve noted the practice and will take this into account in heading to Negril again. Additionally, the restaurant has just done a disservice for the waitress as we would have tipped closer to 20% and I assume now that it’s on the check, she’ll now have to claim more of her tips to the IRS.
The law in new york is all added gratuity must be clearly stated on the menu or somewhere for the customers – which in this case it was not – and this is usually only done for parties of 6 and up. The post had recently reported this practice is becoming a trend in NY, especially at restaurants with high tourist traffic. I’ve known plenty of Europeans, and they ALL know the tipping customs when coming to new countries, those that don’t are out right liars. So when you have Euros tipping 5% because “oh they didn’t know” is bull shit.
Regardless, I’m not a fan of the force tip, and next time, I’ll request the tip removed, pay what’s appropriate for the meal serviced and if not, won’t return to the restaurant. In tough economic times, no restaurant should be choosy.
Last Saturday we headed out to Brooklyn for the opening party for Nunu Chocolates in Brooklyn. I was introduced to Andy and Justine Pringle’s fine nuggets of dark caramel salted goodness via friends during Christmas and picked up a few boxes for family-friends at their Union Square holiday booth.
