#memoryhealth

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Service tipping and my father do not go well together.  Remember, it is perpetually 1982 in Chuck world, and that goes for tipping.  You only tip 10% for service at any restaurant and at any time of the day or night.  He does not recognize, by choice, the tipping increments of 10% 15% or 20%; that is nonsense in Chuck World.Just today, we walked up to the cashier to pay for lunch, $20 and change.  The cashier flips the screen so we can put in the tip and sign it.  I have to step in front of my dad before he gets to it, just as he is saying loudly, $2 for tip.  Nope, I hit the 20% button and boom!  Done and signed.  Dad just stood there and shook his head.  "No. Take that back.  I only want to leave $2."  "No Dad.  She deserves the $4 for her wonderful service."  He gets flustered stuffing the 10,000th receipt in his rubber-banded wallet (a story for a future time).  Chuck grumbles grumbles with more grumbling as the cashier looks down smiling.  She probably hears it all day long.  

As i have worked the Food & Beverage industry both as a server and then a manager, I feel very strongly about tipping.  I get it; we servers are not perfect nor have 100% spot free service.  However, we are there waiting on and serving people for 8+ hours.  As you walked into the restaurant or other service industry establishment, you are wanting something we are providing:  food, drink, entertainment.  Yes, it is the job of the server to take care of the customer when entering our establishment.  We are providing a service, but our service is not gratis.  Generally, we try to 'read' the table and respond accordingly:  being overly attentive and helpful, giving the table space and time, or just becoming the invisible hands that bring the food and drinks with almost little to no interaction.  We are not mind readers and sometimes 'read' the table incorrectly.  However, leaving nasty messages after we just spent 40 - 70 minutes with you is passive-aggressive behavior that has nothing to do with the poor server but your own personal issues. And we deal with that ridiculous behavior all day and all night long.  But then there are the customers that make your day and night, and I am not referring to the tips.  During the table service, a genuine relationship begins to form; it goes beyond normal server-customer interaction. That is why some of us love the service industry and stay in it.

This is a highly contentious topic; I have heard everything on both sides.  I will always take the side of the service staff.  I know and understand what goes into restaurant service, more than most people would ever understand or witness. Quite simply, we the service personnel wait on and take care of the customers. If you do not want our service, then why go out?  If all you are looking for is getting a beer and do not want to be bothered by the service staff, stay at home.