Patron Etiquette (a must read befor dining out)

[bigtexan99]

Originally Posted by Business Owner

Had lunch today at an Island restaurant and watch a table of winter tourists (table of 5) leave a $1 tip on the table. .

Did they all pay for their meal with cash? Could one of them have put the tip on the credit card?

[Betty]

In Florida I hear complaints about Canadians not tipping because the gratuity is added to the bill in Canada. To solve this problem most restaurants in Florida now add a 15%.

[Barbp]

Originally Posted by Betty

In Florida I hear complaints about Canadians not tipping because the gratuity is added to the bill in Canada. To solve this problem most restaurants in Florida now add a 15%.

I am Canadian and have lived and travelled in many provinces. It is not normal practice where I have been to add a gratuity except for large groups and special circumstances.

[Business Owner]

In this case the service was very good. The cooters paid cash and when the waiter returned with change, a whole $1 was left behind. They were just cheap, cheap, cheap.

[martyc]

I have 2 observations of your last post, Business Owner.

You must have been sitting very close and paying more attention to THEIR table than your own to have that many details.

Second, you are pretty disrespectful of older people. You would do well to watch your slurs. Generally, people (of any age) do not appreciate them. We all have parents and grandparents. I hate to think someone is calling them "cooters".

Maybe the waiter treated these older people with disdain, too, and thus earned his $1.00. Customers must be treated with respect at all times no matter who they are, what age they are, what color they are, what language they speak.

[greg]

I've heard business people saying "Thank God" for Winter Texans in this economy.

Think of it this way, that's $1.00 that waiter would not have had if it had not been for those people. Better $1.00 than nothing.

Are you suggesting the Island not have Winter Texans? If so, get ready for all the businesses to close. They can't make it in the winter months otherwise. Don't you understand we have virtually no other tourists from September to March?

[fredaspeakmore]

As a single mom I worked two jobs trying to raise my daughter with some degree of quality. At that time the best schools were in the more affluent neighborhoods so it took the extra cash to be able to live in those school districts.

My second job of choice was waiting tables because it allowed me to have cash on a daily basis. I "got it" real quick that my money didn't come from the restaurant owner but the people sitting at the tables. The better my service the better my tips - I did pretty well even for the tiny little Italian restaurant where I worked since my tips almost equaled my pay as a coordinator for Honeywell. Serving authentic homemade Italian food didn't hurt either.

All that being said - I've been on both sides, as a waiter and as a customer. There are times when the tip is not equal to the food quality and / or the service. That's life - not always fair. But there are times when the tip is above and beyond the normal percentage expected. In the end if you are a good server the tips will average out to be on the high side.

If you are a restaurant and getting a lot of complaints regarding service and or food quality you may want to take a critical look at your operation, the training of your wait staff and the quality of food you are serving. Complaints are a tool of sorts that help the owner refine that which may have escaped his/her attention. Not all complaints are malicious attempts to evade paying a bill or tip.

[lillian]

Originally Posted by Business Owner

In this case the service was very good. The cooters paid cash and when the waiter returned with change, a whole $1 was left behind. They were just cheap, cheap, cheap.

From your tone, I suspect you and the "cooters" have different standards for what constitutes good service.

[Birder66]

I think a main point here, and also a response to the comment that if you can't afford to tip - stay home, is that even though the waitstaff did not receive what might be considered adequate compensation there were many others in the chain that did. The resturant received money, the vendors received money, other employees (cooks, managers, dishwashers) received money, the state and the town received sales tax revenue.

Before the Winter Texans showed up there were times in the evenings that Padre Blvd and most of the resturants were deserted. The Winter Texans are a great help to many of the not for profits in the area with their volunteerism. Maybe some are a bit frugal, but for the most part they certainly add to the community.

[trini]

Originally Posted by Chef Jeff

As a former Executive Chef of a major 5 star hotel and other world class restaurants. I feel it necessary to inform restaurant patrons that there are few practices you should never engage in.

If all that is accurate, I feel sorry for you. Something really terrible must have happened that led you to South Padre. I'm sure that your intentions are good but you seem to have absolutely no idea where you have landed. Most of your patrons are simply not educable and have no interest in keeping a fine dining establishment around. Your best bet is to: 1. get a place with the best possible view of the water, 2. try to sell as many umbrella drinks as possible, 3. go for the cheapest possible ingredients and deep fry them beyond recognition, and finally, 4. save all your proceeds and get a ticket out of there ASAP.

I know a few world class chefs (Jean-Georges, Albert Roux, Andrew Weissman etc.) and I could never in a million years imagine any of them setting up business on SPI. Maybe in 20 years but not any sooner. At any rate, I wish you all the best.

[propertyowner]

Back when I used to be a waiter on SPI, my colleagues used to complain that the Mexican Nationals were cheap. I found that if you were nice, tried to speak a little Spanish to them, and then offered them coffee and dessert (instead of just dropping the check on their table without asking them if they were ready yet), that they would leave generous tips. I thnk that formula generally works well with anyone, American, Canadian, or from wherever...It's all about customer service. It also has alot to do with management. We were in a local "nicer" restaurant the other day for lunch, and for whatever reason, they only had two waiters on the floor. Those poor guys were trying their best, but they just couldn't keep up with the Winter Texan lunch slam. I was told that the manager was sitting at the bar after we had left. That is POOR management. He needs to go to Blackbeards and watch how those managers pick up the slack on a busy day! They are bussing tables, carrying out trays or flipping burgers when ever the restaurant is short handed. I guess that's why 'beards has been around so long...

[skeelo]

No offense, but a waiter does not have colleagues. A waiter has coworkers. There is a difference.

[RGV AG]

Agree with property owner, when I waited on the Island I did great with the Mexican nationals also. Being friendly was the key and making them laugh and feel welcome.

There used to be some really good waiters on the Island, probably still are. Blackbeards had service down right, the managers there get salary and a bonus, they make that place hum. The guys who started it were Naval Academy grads and smart guys, and good to work for. RIP KC.

[Chicho]

Originally Posted by RGV AG

Agree with property owner, when I waited on the Island I did great with the Mexican nationals also. Being friendly was the key and making them laugh and feel welcome.

There used to be some really good waiters on the Island, probably still are. Blackbeards had service down right, the managers there get salary and a bonus, they make that place hum. The guys who started it were Naval Academy grads and smart guys, and good to work for. RIP KC.

I was a waiter at Amberjacks for 5 years before I decided to finally finish college (only one year to go). Some of you may even recognize my nick name. I came to the Island without knowing any Spanish and when I left a couple of years ago I was nearly fluent. My Spanish ability became my hustle. Just being able to take and order in Spanish and throw in some friendly banter allowed me to average 20% or more from nationals. Service is a two way street. Sometimes you'll do a great job, but get a lousy tip. It happens. Over all I'd say I averaged at least 20% a night. I was able to pull more than $30,000 a year as a waiter. If you're a good waiter you'll do well no matter who you serve.