Somewhere in the mix of business definitions, the idea of tipping someone for a service provided has come to be considered almost an obligation rather than the original idea of using gratuities as a means of recognizing performance. In some establishments, an automatic gratuity is added on to the bill, without consulting customers about the level of satisfaction they associated with the service.
Among restaurant workers whose incomes depend largely on the tips they receive for doing their job, a customer who does not leave a generous tip is considered to be \"cheap\" rather than inadequately served. This perspective muddles the entire picture of what service used to be all about. If low paid workers deserved rewards above the cost of a service just for going through the motions of doing their job, then patrons should also be leaving gratuities for the people who sweep the floors, bus the tables, cook the food, and wash the dishes as well.
Certainly, workers who do a poor job of serving customers are not expected to pay for their bad performance. If a meal arrives cold or missing items that were ordered, many of today\'s restaurants will apologize for the inconvenience, but not do much else. The trouble with the current perceptions for dealing with gratuities is that service in general has deteriorated to such a sub standard level, that bad service is more the rule rather than the exception. In some cases, customers are made to feel intimidated or insulted about asking to get what they are paying for.
A person need only visit one restaurant that has properly trained staff, to realize that customers should be getting more for their money when they dine out; especially if they are leaving tips for the services they have received. If establishments are satisfied with their current levels of income, there is no need to take a closer look at what they are providing. For those restaurants that are struggling to make ends meet, looking at the menu and ambiance should also include a close scrutiny of how well their workers are serving the bill of fare.
The practice of leaving a gratuity for services rendered used to mean a tangible way of showing the customer\'s gratitude for how well they were treated by an establishment. Whether or not the modern day expectation meets this definition, it would not be a bad idea to reinstate the appropriate application of this tradition. Ultimately, it is the responsibility of management to see that staff is properly trained in projecting the best possible image to customers. Customers should offer a clear message about how well their needs are met.
One example of how this idea should work comes through a personal experience. Having dined in a chain restaurant, I found the service, food, and experience completely lacking. I responded honestly to the manager as he took my payment at the register and asked if everything was all right with the service. I told him the service was terrible, the food was poorly prepared, and that the waitress had apparently left without bringing the check. The manager immediately offered to waive the charges, but I insisted on paying for what I had ordered. I told him I was not interested in a free dinner, and did not intend to come again, as I had already tried a number of times to find something to like about the place. What I wanted was to make him understand that if he did not improve the service being offered, the restaurant would not remain in business. By paying for my dinner, he might take what I was telling him seriously, and make corrections before losing more customers. Years have passed, and I have not returned to that restaurant again.
Sadly, it is not necessarily more expensive or more difficult to provide excellent service in a restaurant. In some cases, good service is less work than running a disorganized operation. The staff in a well run place has more pride in completing the work they have to offer, and earn higher rewards for their efforts. Accommodations need not be fancy or over-priced to accomplish the goal. The food must be of reasonable quality, but as with so many other aspects of doing business, it is the people on both sides of the counter that truly make the difference.
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