How to be a Good Customer Part III

I’m going to try and bring my blog back to full force. I’m currently entering into the journalism parts of my Communications major, and I figured this blog would be a strong point to start writing again. Starting off the revival of the blog will be a new entry under Tales of the Server. I present to you: How to be a Good Customer Part III.

Split Checks? Better Tip Accordingly.

I understand the need to split your check several different ways. Perhaps you’re going to out to eat with friends and you’re all paying separately. Perhaps it’s a business outing and each coworker is paying his or her own check. No matter the case, split checks are always a royal pain for servers to handle. If a server is overwhelmed with tables, running food, getting drinks, and/or taking orders (along with a myriad of other tasks), splitting checks takes an inordinate amount of time. The server has to stop everything he or she is doing to split each check, print them out, and bring them to the table. After this task, the server now has to run multiple credit cards and count out all of the cash needed for the change. This is an extra five to ten minutes the server loses from completing other tasks. Now most people will still tip the recommended 20% (assuming the service went well). However, some people look at their check and think, “Well, we all split the checks. Mine is only ten dollars. I’ll just leave a dollar because others will tip as well.” This line of thinking is detrimental to the income of that server’s night. In my personal experience, a person that pays for a single check for a large group of people predominantly tip 20-30 percent. When the checks become split, the generic tip tends to be around 10-15 percent. If the check is one large check or a single check, always tip the normal amount.

Refills are Coming…I Promise!!

When I am eating at a restaurant, I definitely like my glass to always have something to drink in it. Conversely, I understand if the drink stays empty for a few moments. If you lower the tip because the server hasn’t refilled your drink in three minutes, you are thinking incorrectly. Now, this doesn’t apply to every situation. If you are the only table in the restaurant, and your server is sitting at the bar texting, feel free to lower your tip. Next time your drink is low, look around. Does the server have nine tables? Is the server constantly running from the back of the house to the front? Does your server keep walking by your table mumbling? Your server is officially busy. The server has a list in his or her head while constantly checking off each task as its completed. Your refill is on the list. Have a little patience.

Please Air Your Complaints

Imagine you’re eating at a restaurant, and everything has gone wrong. The food was cold, the server was rude, kids at the next table were kicking your seat the entire time, your cup was constantly empty, the silverware was dirty, and the air conditioning was so high you felt like you were freezing. What do you do? Nine times out of ten, the customer will leave nothing for a tip and then leave; never saying anything. Again, this line of thinking is incorrect. Restaurant owners, despite their initial hesitation, always want to be told everything that went wrong. How can they fix a problem if they don’t know a problem exists? Call over a manager and air your grievances in person. Go home and write an e-mail to the store. If you’re shy, call the store and speak directly to a manager. Regardless of what happens, always inform somebody what the problems were so they can be fixed.


Part IV coming soon!

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