As any Consumerist reader knows, tipping is a hot-button topic, with some people arguing that they will only leave a tip when they receive excellent service, while others point out that most tipped employees — especially in restaurants — make well below minimum wage and rely on tips for survival. Then there are those who attempt to make the case that tipping should just be done away with, as it has been in most of the world. [More]
Last summer we learned about one man’s dying wish: That his family go out and tip a restaurant server $500, as stipulated in his will. His family managed to complete that wish, and now his brother has decided to take that request one step further — he’s now trying to leave $500 tips in all 50 states. [More]
Passing through Saskatchewan, a man from British Columbia, Canada happened to stop in a little restaurant to grab a burger. The visitor wrote a $10,000 check and told the restaurant owner to take his bill out of that and keep the rest. Was it some kind of scam? No, just a very generous lottery winner. [More]
In the fight over who gets to dig their hands into the Starbucks tip jar at the end of the day, everyone is coming out kind of a winner. Well, except for assistant managers, but they already earn salaries and have benefits, so that’s pretty winner-y. A court says baristas must share their tips, but only with shift supervisors. [More]
As we’ve discussed here many, many times, restaurant wait staff often rely on tips because their base pay is generally far below the minimum wage level. Since tipping is an anomaly overseas, waiters in most other countries are paid a living wage. Thus, one sushi restaurant in Manhattan, which claims it has always paid its employees well, has recently started telling customers that tips will not be accepted. [More]
Anyone who’s ever worked a job where customers are encouraged to dump their change or heck, even a wonderful dollar into a tip jar knows how coveted those tips are. That’s why Starbucks baristas are in a fight in New York to keep shift supervisors and managers out of the tip jar. The fewer people entitled to tips, the more money each barista gets after a shift serving up venti extra caramel no whip low foam frappywhatchacallits.
If you’ve got the bucks, you can get celebrity chef Wolfgang Puck’s food at your private event. The Wolfgang Puck Catering & Events company bears a famous name, and now it’s being blamed for adding services charges to its customers’ bills without then handing over gratuities to its servers.
There must be something in the water lately and if there is, we need to get ourselves a big ol’ glass of it: Just last week a customer left a $446 tip on a $6 Steak ‘N Shake bill, and now another generous patron has splashed out with a $1,000 tip on a $60 restaurant tab so the waitress can finally go on that trip to Italy she’s been hoping for.
It’s nice to ride toward the end of the week with a happy tipping-related story for a change. A waitress at a Steak ‘n Shake eatery in Indianapolis got the biggest bonus of her life when a diner left a 7,433% tip. [More]
The saga of previously anonymous Amy’s Baking Company of Scottsdale, AZ, continues, with the eatery — which came out of Gordon Ramsay’s Kitchen Nightmares looking like a heretofore undocumented circle of Hell — scheduling a “Grand Re-Opening” next Tuesday night and hiring a publicist known more for damage control than for shilling restaurants. [More]
There are two kinds of household tips that people share on sites like Pinterest: tips that are so simple and useful that you’re amazed that your mother never taught them to you, and tips that are the product of a person with a magazine deadline and a half-baked idea. [More]
Earlier this week, we wrote about the legality (or lack thereof) of employers docking tipped workers’ wages to cover walk-outs and bad orders. Little did we know that the same day, dozens of current and former servers at a Milwaukee restaurant were filing a class-action suit, alleging these sorts of violations. [More]
Tipping is a hot topic here on Consumerist, and…well, everywhere else online too. Common decency dictates that when you use a coupon or otherwise get discounted services or chow, you should still tip based on the original sticker price. Makes sense, right? And yet, a recent survey shows that 26% of adults who say that they leave tips claim that they tip based on the post-coupon total. For shame!
It’s a story we’ve heard any number of times, both professionally and from friends in the restaurant world. A customer splits without paying the bill, or doesn’t leave enough to cover the full amount; to make up for the loss, the manager takes it out of the waiter’s pay. Can this be legal? [More]
We can understand why one might be reluctant to fork over a full 15-18% tip on a restaurant bill of $1453, but even a 1% tip would be better than this. [More]
Despite the fact that we are adults and quite mature and even wear real pants when we work from home (sometimes), that doesn’t mean we don’t chuckle at suggestive things. Like, well, the total on this waiter’s receipt [cue giggle]. [More]
Used to be, if a business wanted to spend money to bolster its security, it would have to eat that cost or pass it on to the customer in the form of higher prices. But one Atlanta Waffle House has decided to keep the menu prices the same, and just tack on a 20% surcharge to cover the extra security cost. [More]