In article ,
DerbyDad03 wrote:

On Jun 21, 12:13*am, "Steve B" wrote:
"Doug" wrote

I would have simply pointed out the logic that if there is a discount,
how could his discounted price be greater than the undiscounted price.
Even if he isn't good with numbers, he should see the logic I hope. If
not, then I'd say good bye to him. * And unless you have nothing
better to do, I wouldn't waste my time contacting them further. *I
mean do you really think you will make a difference????

If I get bad service at a restaurant, I won't leave before talking to the
manager. *If his response is unacceptable, I then will call corporate, or
whatever the contact person is. *You do no service by condoning poor service
and not speaking up.

Steve

That is really the best practice.

My son is in the "Hospitality Management" business. He put himself
through school by being a (very good) server and bartender.

The problem with not tipping a server who gave you poor service is
that the bartender, the cooks, the bus boys, etc. also don't get a
tip, even though they may have provided excellent service - service
that the patron didn't experience directly. The same goes for not
tipping a very polite and efficient server because the meal itself
sucked. The server gets no tip for her work when the problem was in
the kitchen.

In most major restaurants tips are shared across a number of staff
members, many of whom you never interact with, but that had a part in
your experience.

I know, I know...they are all part of a team and if one team member
screws up, the whole team loses. I get that.

However, getting the manager involved can help get to the root of the
problem.

One time the service that we experienced at the table was terrible but
the food (once the server got our order right) was excellent. I left
no tip with the bill but I found the manager and gave her the tip
explaining the issues. I told her to split the tip anyway she wanted
but that it would be my preference that the server got no part of it.

I can be lenient and still tip for poor service if I can tell that the
server is new and is at least trying. (Hwy, my son was new once and
I'm sure he made some mistakes.) It's the gruff, uncaring "seasoned"
servers who either have a lousy attitude or no attitude at all - they
just don't care - that I don't like.

while I will occasionally tip, I find the idea that my tipping is necessary for
the server, busboy, bartender, cooks, etc to make a living is obnoxious. A good
restaurant would pay a great salary in order to have the best people...isn't
that what the republicans are always saying about free-market economies? I
realize that would raise the price of my meal, but I'd feel better about that.

as an example, I occasionally eat at several buffets. I get all the food, but a
"server" gets the drinks and there is the expectation of tipping. it's crazy.

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