Being new to food service, especially the variety that involves tipping, things like tips are a revelation to me. I've always tried to tip, and tip extra when the service was exemplary. What I didn't know was how those tips were distributed. I'm sure that each place has it's own procedures. At my workplace, the tips are divvied up evenly between every employee, with the only allowance being made for hours worked. More hours=more tips.
There are pluses and minuses here. The plus is that even if you spent most of your time working on tasks that keep you away from the customers, you still get your share of tips. The minus (from the customer's standpoint) is that the extra dollar you tuck into the tip cube for the barista who was so funny and added that extra shot or bit of whipped cream when you asked, even though there was a line, may not go to that barista.
My "tip"? Tip! Yes, that ten cents change you got for your frappucino helps, but ten cents divided nine or ten ways..? If you are an occasional visitor, it's not as big a deal, at least in my opinion. But regulars should certainly be generous. Especially those of you who hang out for hours, getting fifty-three cent refills, reading or smoking or talking on your phone or even working (you know who you are!). Before leaving, those persons should put a few bucks in the tip cube.
I got my share of tips for the first time this week, and it allowed me to get a tank full of gas instead of just $5 worth, and also a frozen meal for eating on my break instead of just a baggie of pretzels. Tips are wonderful! And if you can't tip? (Because let's face it, sometimes we just can't.) You would be shocked how far a genuine "thank you" or "have a great day" goes towards making an 8 hour shift seem a little shorter.
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I usually leave a dollar. That could mean a 30% tip.. As you said, divided by 10 isn't to much.
ReplyDeleteTrue, but I promise that we all smile a little more when paper money goes into the tip cube and not just change!
ReplyDeleteI don't carry cash, period. And since most coffee places don't legally account for tip wages, there's no way for credit card holders to leave a tip.
ReplyDeleteI do try to be friendly, but I don't plan to start carrying cash any time soon - which isn't to say I don't appreciate the people who make my coffee drinks. I do!
mcmiller, I totally see where you're coming from. A lot of people just don't use cash these days. But I'm sure showing your appreciation for your baristas' work is tip enough. I know how much it means to me when someone is just plain nice, tip or no!
ReplyDeleteAgree with the first commenter. For things like restaurants, full meals, etc, I stick by the tried and true 15% to 20% rule, but when the total drops, I tend to get closer to 30%.
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