Found on CBS4.com

More and more families are finding it increasingly difficult to afford a night out at a restaurant let alone pay the 15 to 20 percent suggested tip. Service workers say since the economy took a turn for the worse gratuities have done the same thing.

So just what the rules for tipping in tight times?

There are rules for just about everything so why not tipping.

“Fifteen to twenty percent is the usual,” said Pamela Eyring with the Washington School of Protocol.

Eyring says when economic times are tough consumers spend less and that often means cutting back on gratuities.

“The ‘dine and dash’ is back and although they’re paying the bill, they’re not leaving any tips,” said Eyring.

Coast to coast, servers say they are feeling the squeeze too with fewer customers, smaller orders and lower tips.

“People who would tip you a little bit more, like 15 to 20 percent, are going for the 10 to 15 percent tip,” said server Jonathan Mancipe who works at the Bodega restaurant.

Excusable behavior in a bad economy? Eyring says ‘absolutely not’.

“It’s just like stealing. I mean it’s just like not paying the bill; part of that gratuity is part of the meal,” said Eyring.

Less tip money also affects more than just the person who took your order at the table. Usually a waiter or waitress’s minimum wage salary goes to taxes. Many of them share their tips with food runners and bartenders.

Experts say if tight times find you tipping less why not order less or take advantage of specials.

“If you’re going to dine out and go to nice restaurants, then you pay the tip,” said Eyring.

The experts say the only time you should consider giving less in a tip, maybe 15 percent instead of 20 percent, is when you’ve received poor service.

The 3 Biggest Lies Of Bartending

By: Jeremy Sherk

In my time as a bartender, I’ve come across what I like to call the “3 Biggest Lies of Bartending”.

A long time ago before I set foot into this industry, I was convinced by others that the following were “requirements” in order to become a successful bartender.

Well, I’ve had great success in this industry as a bartender, and let me tell you, I got there without any of the so called “requirements”listed below, and you can too.

So here they are…

Bartending Lie #1 – You need to know hundreds of drink recipes to be a great bartender.

Nothing could be further from the truth! I make the same twenty drinks every night at the nightclub I currently work.

Sure, there are drinks other than those twenty that get requested once in awhile… but it’s nothing you can’t handle.

…if I get “stumped”, I’ll ask the bartender I’m working with, look it up in the recipe guide, or ask the customer.

Yeah, that’s right, if all else fails, ASK THE CUSTOMER how to make it. There’s no need to have an ego around this. If the customer doesn’t know, I’ll try and narrow down a color/flavor and make them one of my specialties. (which they end up liking better anyway)

No matter what type of establishment you work or want to work at, they’ll have a base of twenty or so drinks that are asked for, not hundreds.

Sure, it’s nice to have a some killer drink recipes up your sleeve when someone asks “make me something good”. But you don’t have to know hundreds of drinks before you step behind the wood. There’s no need to numb your brain studying recipe books in order to become a money-making bartender.

Bartending Lie #2 – You need a Bartending “Certificate” or “License” to bartend.

I’m not sure where this concept came into existence (although it sure benefits bartending schools). But there is absolutely, positively NO LAW that requires you to have a license or certificate to bartend.

Now, many states and provinces require an alcohol awareness certification to ensure responsible service. But this is required by all service staff in the industry and is issued by the government for a fraction of the cost of a bartending school tuition.

I’ve got nothing against bartending schools, they are a great way to get your foot in the door and get confident behind the bar… but their “certificates” aren’t mandatory in order to bartend.

Bartending Lie #3 – You need to “pay your dues” and work as a bar back for years in order to bartend at a hot spot raking in the big bucks.

This is absolute bull! I know so many bartenders that got behind the bar faster than you can imagine… including myself.

If you think it takes years, it will take you years. If you believe there’s a better and faster way, you’ll find one. Either way, you’ll prove yourself right.

If you’re looking for proven strategies for landing your dream job as fast and easy as possible, then check out my highly acclaimed Bartending Secrets Exposed program.

If you’ve been sitting on the fence, saying you’d like to become a bartender “someday”. Then I hope the truth revealed here will inspire you to get up and get going to make it happen.

~~~
The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped

thousands of bartenders land their dream job and explode their level of cash tips.

Rather than hitting your head against a brick wall trying to succeed on your own, let him take

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Owning Your Section
A Tip20! Original Article by J.D. Marshall, Tip20! contributor.

Originally the title of this article was going to be “Owning” your section – as in running it as if it were your own little restaurant. Like you I thought it might be to long and may not grab your attention. But I’m sure “Give yourself a raise” did the trick and got you here.

What do the titles have in common you ask? We all want to make more money and we know the boss isn’t going to give us a raise over the measly $2.13 we already earn. So how do we give ourselves a raise?

Simply by taking over ownership of the section/station we work in. That’s right taking over ownership. That doesn’t mean we have to purchase anything or put a huge capital investment on the table for the owners. What we do have to invest is some time and effort and the pride of ownership.

We walk into work everyday saying “If I owned this place, things would be different.” “I would make so much more money” “I would make sure all the guests were receiving great service.” On and on we go. Well now you can “Own your own restaurant.” At the very least your own section, it’s very easy to do.

Before you leave home, check yourself in the mirror, are you groomed and dressed for success. Is your hair nice and neat, is your uniform pressed and cleaned? If you want to be a success, you must look like one. You do want to look like you own the restaurant right?

Then let’s start from when we first clock in, take pride and responsibility in doing your side work and setting up your station. Make sure that everything you need is ready by the time you get your first table. Do you have all the condiments set up, tea, coffee made? You don’t want to waste time looking or restocking something when you need it in a hurry. Next go to your tables. Are they nice and clean, no crumbs or sticky areas, would you sit at that table? Make sure any condiments you have on the table are stocked and clean. Salt/pepper shakers full, sugar caddie full and clean? The first impression your guest will receive of there dining experience, comes from what they see at the table. A nice neat table will increase your tip average by 1 to 3%.

Do you have the menu memorized? Do you know what is offered with each entrée? If not, you need to learn it right away. You should be able to answer all of your guests’ questions.  Take time to review and memorize the day’s specials. Just by knowing the menu and being able to recite the specials, shows that you are a bright and knowledgeable server. Yes this can increase your tip average also.

Now your first guest walks in, your happy to see them, you smile at them and greet them by name. You thank them for coming in. You ask them if they are having their regular cocktail or glass of wine if you know it. Never ask what they want to drink, always recommend something, such as glass of our special house wine or margarita perhaps a nice cold ice tea. If you don’t recommend something, they may just tell you water. There is no extra income in serving water. Before you leave, recite the specials to them, let you know you will answer any questions they may have when you return with the drinks. As you go to get their drinks touch them lightly on the shoulder, ensuring them that you will be right back. Get their drinks and bread to them as quickly as possible. Remember your manners when you get back, set the drink down for the ladies first.

Recommend at this time two special appetizers. Would you folks like to start with the shrimp cocktail or the crab cakes? They may not have been thinking of one, but now you gave them two choices, odds are that they will order one. (This again increases your income.) Be sure also that they enjoy the drinks they have.

Now it’s time to order the entrée’s, recite the specials again and answer any questions they may have. Repeat the order to them and suggest a nice wine that would compliment the ordered entrees or offer to freshen up the drinks they have. While waiting for the entrée be sure to check back and let them know that the meal will be ready shortly.  Clear off any unneeded dishes at this time also.

Returning with the entrees (you again serve the ladies first), making mention of what a great choice they made (the salmon looks delicious etc.) Ask if there is anything that you may get them at that time. Thank them and tell them to enjoy their meal. Check back on them to be sure everything is to their liking.  You should do this in the first two minutes (2 bites equal 2 minutes).

Keep an eye on the table and remove any empty plates as soon as possible. Crumb the table if needed. (Wipe it off if dirty). Return with the desert tray, being sure to never set the tray on the table. Don’t ask if they want desert. Say something similar to, folks let me tell you about our wonderful deserts. Then describe them in a way that makes them irresistible. Ask then if they would like the devilish chocolate cake or the soufflé. Yes you will sell more deserts this way and increase your income. Don’t forget to offer coffee or perhaps a nice cappuccino.

Have the check ready for presentation, but never lay it down until you have written a nice thank and signed your name (you may want to draw something also, but if you’re a male, never draw a smiley face). Clear the desert dishes from the table and offer to refill the after dinner drinks. Then and only then should you present them the check. Thanking them once again for dining with you and what a great pleasure you had in serving them.

When they look at you and say what a great server you are and that you should own the place. You can smile and say “I do, I do”.
(J.D. is a long time veteran of the restaurant wars. He is always willing to share his wit and wisdom about the restaurant industry. You can find many of his thoughts and comments at Tip20.com.)

Found at wikiHow.com – The How-To Manual That Anyone Can Write or Edit

Whether you are just getting started in the waiting industry or you need to brush up on your waiting skills for a return to the industry, these tips are aimed at helping you reach your goals!

Steps

1. Learn everything you can. The point of doing this is to become indispensable. Once your boss realizes that you can do the other things that are not normally considered a part of your regular job (for example, bussing, peeling garlic, pouring drinks, making desserts, all of it), you will be able to get as many shifts as you want.

2. Never fight over tables with other waiting staff. Be gracious. Focus on delivering the best possible service to the tables you do get. Set the example to the remaining waiting staff by creating a sharing and supportive environment.

3. Learn the menu as soon as possible. This way, when people ask questions, you’ll have a quick answer. Nothing makes a customer happier faster!
4. Learn your regular customers’ names as soon as you can. People love having a regular place to go to, where you know what they like to eat and you call them by name.

5. Develop a file system for your regular customers. Keep track of their favourite foods, their allergies and any special requests (for example, “Sue likes her water with no ice”, “Alex always orders coffee and he takes cream”). This file system is best kept in your head, as it could be construed as “stalkerish” unless you can keep it very discreetly.

6. Do one thing at a time. Don’t count on finishing writing the order down as you walk to the order counter. Do it now! Chances are, someone will stop you on your way over and ask for more coffee, and you’ll forget the first order.

7. Break down the “wall” between you and your customer. Depending on the situation, sit down at the table to take an order, squat down to take a child’s order, shake hands, give hugs (use this one with caution!) or crack a joke and have a good laugh with the customers. Do any of these actions only when appropriate – be guided by your commonsense and feel for the people you are serving. The extent of your friendliness will be dependent on the type of place where you work – some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub.

8. Always be clear about your order. When taking the order, take time to clarify that you’ve written it down or heard the request correctly. If there is a choice of selection, ask. Don’t simply present the diner with white toast because they didn’t ask for rye, unless the menu states that a certain item will be given unless otherwise requested. Also, be aware that taking down orders by memory often worries customers because they think you will forget something. Unless you have a brilliant memory, don’t do this and even then, reassure them that you have an excellent memory track record!

9. Be tactful about questioning customers. If you feel you must question why a customer is making a special request, be tactful. Keep in mind there are many reasons for menu change requests, such as religious, vegetarian/vegan and cultural dietary restrictions. If it is not an unreasonable request which can be simply accommodated, don’t ask why!

10. Remove the plates, glasses, and other used items from the table as they are finished. Having to manuever around used dishes doesn’t contribute to a nice dining experience. Be careful not to swipe plates while customers are still eating though – always ask if they have finished if any food remains on the plate.

11. Don’t just assume when the diner is finished and wants the check. Ask if there is anything more you can get for them, and that will open the opportunity for them to ask for dessert, a take-out item/bag, or the check. If they state they need nothing else, then ask if they are ready for the check. Never wait for the diner to ask for the check; if they have to ask you, it generally means they are in a hurry, or you have waited an excessive amount of time since you last checked on the table.

12. Be polite in the face of irritable, difficult and unfriendly customers. When you have difficult, high maintenance, cranky, or downright mean customers, (and you will get them), let the old saying be your motto “Kill ‘em with kindness”. Always keep your cool and never argue with a customer. If a customer starts to get worked up into a tizzy for whatever reason, send a manager to the table because that’s their job and what they’re there for.

13. Don’t let a bad tip ruin your shift. There are people out there who either don’t know or refuse to accept that a standard tip for good service is 15% and 20% and above for great to exceptional service. And sometimes, there are people who really cannot afford much more than the meal. Never complain to a table about a bad tip when you’ve given great service. Not only could you get yourself fired but it sets you up as the complaining type and creates bad relations with the other waiting staff. Just let it go and be content in the knowledge that a really good tip can balance out the bad.

14. Happy service is infectious – Happy service is infectious

Check back often with your tables. You’ll always have that table who always seems to need something extra. It’s a good idea to ensure that they don’t sit around needing anything, such as more ketchup or napkins, or another fork because a fork has fallen on the floor, or a refill on their drinks etc. Be alert to these little things and make the dining experience more pleasant by supplying the extras promptly. It keeps customers happy and prevents them from asking you for too many additional trips.

Tips

* Dress just slightly “better” (more formally) than the other waiting staff, no matter what the “minimal dress code” is. It sets you apart and sets the standard for others to strive for.
* If you wear a uniform, keep it in excellent condition – ironed, stain-free and neat.
* Leave drama, bad moods and personal issues at the door.
* Never sit around. If you have nothing to do, clean!
* Be honest about the food/kitchen practices when asked by the customer. Serious consequences can result from mis-information. Allergies and intolerance to food products or practices could result in death. A diabetic given an item containing sugar, a person with peanut or shellfish allergies, or someone with heart disease being told the baked potato is coated with vegetable oil when lard is actually used etc. – all these slip-ups can result in wide-ranging negative results.
* Learn form Gratuity Ingenuity. Trust us, you’ll make way more money.

Even though it sounds like a dream come true, you can actually get paid to eat out. That’s right, not only is your meal covered, but you get paid on top of it! It happens every day all over the country. Businesses have found secret shopping (sometimes called Mystery Shopping) to be an effective way of finding out how their business really runs when the big bosses are away. They need people like you and I to do this work because we are real consumers with a generally unbiased opinion of the place being shopped. Secret shopping is fun, educational and profitable. You can mystery shop part time or even make your own business out of becoming a professional secret shopper.

Shopping Jobs Net

Shopping Jobs Net offers an incredibly well organized directory. It provides plenty of resources to help newcomers get started. Detailed information & links to mystery shopping companies are easily accessible.

Their mystery shopping directory includes listings of 400+ companies and is easy to navigate. Offers a 90 day, no questions asked, 100% money-back guarantee.

Go To Shopping Jobs Net

Shop Until You Drop

Shop Until You Drop is a new mystery shopping service that offers a quality directory of job sources, and has a fancy, easy to navigate site. Very nice people running this site, and top quality information. Offers a 90 day, no questions asked, 100% money-back guarantee.

Go To Shop Until You Drop

Updated 8/3/2010