Comments on: Should failing to tip because of crappy service be against the law?

By: Chris

Chris — Mon, 23 Nov 2009 22:52:23 +0000

# 12

Many European countries don’t have “refills” on drinks, you buy another drink.

By: Mr. Fusion

Mr. Fusion — Sat, 21 Nov 2009 17:22:15 +0000

The charge will be dropped before their next court appearance and the pub owner will be hiring the best Public Relations firm within 200 miles. If he doesn’t there will be a “For Lease” sign on the front door this time next year.

It appears that when they complained about the slow food service the manager offered the food free. They paid for the food but were charged the tip anyway.

Stupid owner. Can you say “false arrest”?

By: Glenn E.

Glenn E. — Sat, 21 Nov 2009 02:08:25 +0000

If enforced as a law, the principle of unintended consequences (are are they really?) would probably lead to more patrons seeking the fast food chains, and avoiding the unincorporated small business diners and eateries. Makes you wonder who these PA cops are working for? Certainly not the lazy waitresses.

By: cantigas

cantigas — Fri, 20 Nov 2009 22:51:26 +0000

I think this is appropriately a civil dispute, to be handled by small claims court. Elevating this matter to criminal conduct is disturbing. Theft? No.

By: alienbike

alienbike — Fri, 20 Nov 2009 22:47:17 +0000

Bad service means No gratuity, pretty simple.

By: amodedoma

amodedoma — Fri, 20 Nov 2009 20:42:48 +0000

As some of you observed, tips are just a system for some employers to pay less than minimum wage. For those of you born with that silver spoon in your pie-holes that means they work hard for less than minimum wage. Myself I worked a year as a bus-boy in a successful smorgasborg close to this place. I got my share of the pooled tips and was grateful for it, but it was grueling ass busting work. Not as bad as the job loading trucks at the slaughter house but almost.
Still, it should never be mandatory to pay a tip, it should be mandatory to pay a decent wage.

By: BigBoyBC

BigBoyBC — Fri, 20 Nov 2009 20:13:36 +0000

My rule of thumb on tiping has been, 15% for average table service, higher for better service and/or larger groups.

If the service is not good enough to warrent a tip, then it warrents complaining to the manager and adjustments be made.

This last part must be handled properly or it can backfire. Althought I have found a good word to the manager about a good server, pays off on the next visit too.

By: Jim

Jim — Fri, 20 Nov 2009 19:33:03 +0000

Damn straight! I’m with #15. Get out of the business of serving if you can’t do it right! That goes for the restaurant as a whole!

BTW – What did the owner tell the cops that would persuade them to arrest these people?

By: sargasso

sargasso — Fri, 20 Nov 2009 19:29:44 +0000

We don’t tip, in New Zealand. Period, none. Anyone asking or expecting a gratuity is regarded as a crook. But like all things invented in America, it’s finding it’s way into our lives. I leave a 20% under a coffee cup or a dish, when I leave, if the service was as advertised. This is unusual, but it is always accepted.

By: The0ne

The0ne — Fri, 20 Nov 2009 19:03:40 +0000

I hate tipping but this society is so tricked into it there’s no escaping. Most of the time I’ll just leave a buck and be done with it. As I see it it’s a job, they get pay already, why should consumers have to pay an additional 15% on top of that.

I don’t want to get into arguments over that they don’t get pay well, they need the tips to support their families and such. Lots of people/families are in the same situation and they don’t get tips! Does the car wash guy does less of a job than the waitress/waiter? No, he/she actually does a MUCH harder job.

It’s so bad now that many restaurants are now even stating on the bill the exact 15% amount. Yes, they calculate it for you and expects you to pay up. You pay directly along with the bill instead of leaving cash on the table. Ever wonder if the service people get any of the tips? Think again.

And how about the cooks? Why not tip the cooks while at it because really you’re there for the food. Fck the service workers and I’ll tip the cook/chef, how about that?

This is just all BS to me. Tipping.

By: right

right — Fri, 20 Nov 2009 17:56:40 +0000

#40 – “It’s a job…and one that really requires no education…and should be paid accordingly.”

Yep, you sure know a lot, it’s amazing!

By: UsedToWorkForTips

UsedToWorkForTips — Fri, 20 Nov 2009 16:30:42 +0000

Benjamin #55 – I ALWAYS leave the tip in cash, if I have money with me. If you put it on the tab, they have to recover it from the restaurant and every cent of it makes it onto their income statement for taxation. Leave it in cash and some or all of it might disappear into that pretty waitress’s apron.

By: Benjamin

Benjamin — Fri, 20 Nov 2009 15:56:41 +0000

My father tips in 50 cent pieces and Sacajawea dollars. It’s pretty embarrassing and I have to get out of there before the waitress sees a pile of non-standard money.

I start at 20% and go downward from there if the service is poor. I also usually write my tip in the space provided my credit card receipt instead of leaving actual hand money.

The only time I don’t really tip much is at buffets because I have to get up and make my own salad and get my own food. Same for those steak places where you have to cook your own meat and I still tip 10% because they do bring drinks.

For pizza delivery, I have been ordering the pizza as a carryout because the place is two blocks from my house and I can walk two blocks to save on a tip. If it is raining or I get it delivered for another reason I pay a tip to the pizza guy to bring it to my house.

By: Thinker

Thinker — Fri, 20 Nov 2009 14:14:18 +0000

If they really wanted to make a point, they could have tipped in change. Say .73 in coins. I worked as a dishwasher in an AppleBee’s and can tell you the wait staff were far more upset by such a tip than no tip at all (which still upset them).

Tip them $1, that should send the idea across, and they you can say you did tip.

By: Norman Speight

Norman Speight — Fri, 20 Nov 2009 13:04:30 +0000

Did the customers ‘feel ill’ or ‘unwell’ at any time following the visit to this restaurant? If so, seems that it would be appropriate to call the food hygiene people, of course, ‘ just to let them know so that the restaurant can be cleared of any unknown problems in the kitchen or work surfaces.
In respect of the original question, it might be appropriate to go to court. The resultant losses to the business are certainly not actionable and just might produce a result in favour of the defending customer.
I would be quite interested to hear whether this place is still in business in a year or so.