What is a suitable tip for a bad service in a restaurant?
Determination of a suitable tip in the restaurant is a difficult matter. The rules for tips differ from Earth to Earth. In some countries, Tipping is an insult, but in the US it is a suitable rate for a waiter or a waitress of 15%. Most people tend to feel that 20% is a good tip, especially if the service was excellent.
Sometimes, however, the service may be so bad that leaving even 15% feel too generous. It can help understand the taxation process for those who make part of their income from the tip. In general, a waiter or waitress is taxed to 8% of its total sales per year. The 8% tip is a minimum suitable tip.
However, if the waiter or waitress destroyed food exceptionally bad service, such as ignoring for 20 minutes, it cannot bring the desired objects, be rough, spilling food on you, etc., is considered appropriate to leave a smaller tip. Just as a person does not have to pay a card on a restaurant where all the food presented was burned or inedible, is not obliged to pay the tip where the serveR will destroy the restaurant experience.
It is important to decide before lowering the tip, whether it is a bad server error. If the food was not served in time because the kitchen staff was behind, it is unfair to blame it on the server. Instead, consider this problem with the management and ask for a decrease in the bill.
Also consider the work of the car. If plates are not cleaned, it may be a mistake of poorly trained business or busgirl. Also plates, silver or cups that come out and are not clean is probably the dishwasher error. These do not guarantee a reduction in a suitable tip on someone's server, although it may be the result of an inattentive server.
A very busy night in the restaurant and the redesigned dial should have the advantage of doubt. In general, it is possible to see when the server runs down from the feet by serving too many people at the same time. Have a little patience and providing a suitable tip of 15% for the rightsIt is also expected that the guilt does not lie with the server.
When it can be found that the server actions are directly responsible for reducing food pleasure, the tip of the percentage may be reduced. One may want to leave 8%or with a terrible service, the best tip may not be anything. If necessary, the management can even be informed why the tip was not given, neither at that time nor through a letter to the restaurant.
The sticky problem occurs when large parties can cause a 15%service fee. This is a relatively common practice in better restaurants. This is basically a tip and can be greater when the service is exceptional. However, a bad service could guarantee a smaller tip. This must be discussed with the management, as such a fee will automatically take place on the account. Generally, after one leaves the restaurant and paid 15% tip, it is too late to ask for a refund on part of the tip.
Some people still leave a suitable tip 8% or more for bad services but in the future MaShe tends to avoid such a restaurant and look for restaurants with better service. This is always the possibility that the restaurant employees have quite contributed to bad services. By never going to a restaurant again, one makes a much more efficient statement and then by not leaving the tip.