response to "a tipping dilema"

I posted this in response to The Pipers post on tipping. As a regional manager in that industry for years, these are my thoughts and an article that I would use to talk with my managers and servers from their perspective and how to IMPROVE the tips they receive.

1. My thoughts....

If a customer tells you right off the bat to take good care of them because they’re “Big Tippers”, they’re not.
Good service means never having to ask for anything.
Customers will forgive mistakes in the kitchen more than mistakes in bad service; Good service can save a bad meal. A good meal cannot save bad service.

I agree with tipping a smaller percent for bad service, but being careful….did they see us pray at the beginning of the meal. How will I represent myself even if they don't deserve a tip?

The best practice is TO REWARD GREAT AND SUPERIOR SERVICE, LET THE SERVER KNOW, REMEMBER THE SERVERS NAME SO YOU CAN ASK FOR THEM NEXT TIME. That means more to a server than an extra dollar….but give the extra dollar!! Give over and above when it is due, but always tip.

2. This article is from one of my heroes in the Hospitality industry, Jim Sullivan.
Check it out. What are your thoughts?

Thanks for the conversation starter Molly!

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