Restaurants have gotten so expensive……also recycling and phone apps (1 Viewer)

[JohnnyU]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

 

[General Malaise]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

 

[JohnnyU]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, make an ice cream cone, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

 

[ThaPenguin]

Relevant

 

[dgreen]

I know I'm getting old because I'm becoming more and more okay with sharing a meal with my wife. It helps keep the cost down at restaurants and it's usually enough food to satisfy me. I also know I'm getting old because me and my wife went mall walking recently. The end is nigh.

 

[General Malaise]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

I haven't been on the inside of a McDonald's in probably 10 years or more. The last time I went through the Drive-Thru (last week, first time in ages) I used a debit card, no tip option. So I'm not the right person to ask. I generally avoid all fast food.

When I get coffee at SBUX, it's the same one I go to on my way to the office and I only go if we didn't brew at the house, which again, is rare. I get black coffee, no cream, no sugar added. It's less than $3 because I bring in my coffee cup and get a discount. I tip on top because I like the crew that works at the SBUX and figure it's good karma.

 

[JohnnyU]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

I haven't been on the inside of a McDonald's in probably 10 years or more. The last time I went through the Drive-Thru (last week, first time in ages) I used a debit card, no tip option. So I'm not the right person to ask. I generally avoid all fast food.

When I get coffee at SBUX, it's the same one I go to on my way to the office and I only go if we didn't brew at the house, which again, is rare. I get black coffee, no cream, no sugar added. It's less than $3 because I bring in my coffee cup and get a discount. I tip on top because I like the crew that works at the SBUX and figure it's good karma.

I can respect what you want to do.

 

[fruity pebbles]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

I haven't been on the inside of a McDonald's in probably 10 years or more. The last time I went through the Drive-Thru (last week, first time in ages) I used a debit card, no tip option. So I'm not the right person to ask. I generally avoid all fast food.

When I get coffee at SBUX, it's the same one I go to on my way to the office and I only go if we didn't brew at the house, which again, is rare. I get black coffee, no cream, no sugar added. It's less than $3 because I bring in my coffee cup and get a discount. I tip on top because I like the crew that works at the SBUX and figure it's good karma.

That’s cool if you like to pay it forward. I probably wouldn’t tip on a black coffee. It’s literally pouring a drink in a cup. Fancy coffee that takes some effort and skill and I’ld toss them a buck or two same as a cocktail.

 

[General Malaise]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

I haven't been on the inside of a McDonald's in probably 10 years or more. The last time I went through the Drive-Thru (last week, first time in ages) I used a debit card, no tip option. So I'm not the right person to ask. I generally avoid all fast food.

When I get coffee at SBUX, it's the same one I go to on my way to the office and I only go if we didn't brew at the house, which again, is rare. I get black coffee, no cream, no sugar added. It's less than $3 because I bring in my coffee cup and get a discount. I tip on top because I like the crew that works at the SBUX and figure it's good karma.

That’s cool if you like to pay it forward. I probably wouldn’t tip on a black coffee. It’s literally pouring a drink in a cup. Fancy coffee that takes some effort and skill and I’ld toss them a buck or two same as a cocktail.

They also add a couple of ice cubes because I'm too stupid to wait for it to cool down.

 

[ChiefD]

Also not really concerned about my environmental impact when you have Taylor Swift and Elon and the rest of the 1% taking private jets everywhere they go

While the private jet thing is a real issue, this seems like a really cynical and shortsighted way to look at the world. Do your part, and others may follow.

Travis NEEDS Taylor at the Super Bowl.

 

[Beef Ravioli Part 2]

I know I'm getting old because I'm becoming more and more okay with sharing a meal with my wife. It helps keep the cost down at restaurants and it's usually enough food to satisfy me. I also know I'm getting old because me and my wife went mall walking recently. The end is nigh.

Wife and I split a box meal at Taco Bell a while back and we were discussing on how this would have to be our norm in our retirement days which is not in the to far distance.

 

[Leroy Hoard]

Also not really concerned about my environmental impact when you have Taylor Swift and Elon and the rest of the 1% taking private jets everywhere they go

While the private jet thing is a real issue, this seems like a really cynical and shortsighted way to look at the world. Do your part, and others may follow.

Travis NEEDS Taylor at the Super Bowl.

A day without Taylor is like a day without sunshine. And that goes double in a dome.

 

[Drunken knight]

Is it just me or is "Market Price" becoming more prevalent in restaurants? It used to be reserved mainly for seafood, and I'd only ever see it on various fish or lobster dishes, maybe shrimp too. Went to a birthday dinner for a cousin this past weekend and on the restaurant menu all proteins other than chicken were listed as Market Price (couple ribeyes, filets, NY strip, surf and turf, even pork chops, all the fish/lobster/shrimp). Almost half the entrees on the menu had no price - and you feel pretty sheepish asking the server what all the prices are that day, so you kind of just order and hope the bill isn't crazy high (narrator: it was).

possibly related to supply side issues. if a product becomes scarce, we they (and we) will see a price hike

 

[CGRdrJoe]

I'm surprised how many people eat fast food tbh.....

I consider myself an awful diet person and eat lunch out multiple times a week but outside and occasional Chick-fil-A stop I can't tell you the last time I ate at McDonald's Wendy's etc

look i have a standing 720 tee time on sundays, a number 2 meal from mcdonald’s is a must on the way up at 615. the only real decision is a powerade and coffee or just a coffee

Lol.... breakfast is more understandable to me .

But I usually hit the Wawa if I'm doing that

we don’t have that out west

 

[pollardsvision]

Burritos and Big Macs to Cost More in California as Pay Rises​

Minimum wage for California fast-food workers is set to rise to $20 an hour in April, a 25% increase from the state’s broader $16 minimum wage.

Restaurants including McDonald's, Chipotle, Jack in the Box and others say they will raise menu prices in California in response, with some McDonald’s franchisees estimating hundreds of thousands of dollars per restaurant in added labor costs.

For every dollar in hourly wage increases, a restaurant needs to increase prices by 2% to make up for the additional cost, industry consulting firm Revenue Management Solutions said. Jack in the Box told investors in November that its prices will rise 6% to 8% companywide this year, primarily to cover increased wages and other costs in California.

Fast-food prices already have been running high nationwide, and consumers are increasingly fatigued by the higher costs, leading to fewer restaurant visits or smaller orders, industry data shows.

WSJ - 2/4/24

MCD
$297/share (all-time high)
Up 11% YoY
Up 70% last 5 years
$215B market cap
$7B net revenue last quarter
2.25% dividend

CMG
$2482/share (all-time high)
Up 46% YoY
Up 325% last 5 years
$68B market cap
$313M net revenue last quarter

I'm just glad these little guys were able to survive another day by passing every cost they can think of on to the consumer in order to keep the lights on.

One of the million reasons to avoid chain restaurants and those that answer to investors/shareholders.
When investors are making the decisions, the right mathematical answer is almost always to jack up the prices at an obscene rate, and underpay employees as much as you can get away with.

But it's really hard for decent people to screw people when they see them face-to-face. It's easy for someone that never sees the customers to charge $30 for cheeseburger. It's easy for someone that isn't there to see how hard the staff works to pay them just enough not to quit (well, more accurately for these chains, pay them so low you assume an 80% turnover rate).

I haven't eaten at a chain restaurant in very long time, and will not. If the owner or manager with some real power isn't in the building every day, you can guarantee that the customers and employees are getting screwed. That's not even a moral stance. I'm cheap. I hardly ever go out to eat, even at the local joints I love. But when I do, I want the money I spend going to food costs and to the people that serve me while I'm there.

I'm not contributing to Bill Lumbergh's stock going up a quarter of a point.

 

[Chemical X]

I’m not buying it. People who pour my coffee at a drive thru aren’t getting a tip. I hate tip creeping at places where I’m getting minimal service.

I'll tell you what -- if you're truly just getting a plain cuppa joe poured for you at a Starbucks ... I can give you a pass on not tipping. I can still respect you after that. Of course, a pass from me and $6 will buy you ... well, you know

Where the barista service really moves into cocktail-bartender territory is when they're making the PITA drinks for customers: Half whip half soy 80% oat milk**, half Americano, half-caf, 3/4 a shot of espresso, flax milk whipped cream with unicorn sprinkles and Sumatran bean floating on top. Order one of those, and you're a monster for not throwing down 30%.

** Jack Whitehall weighs in

I don’t believe in tipping for a mocha either. I’ve seen them made and it’s not hard. Again, I have an issue with tip creeping in general. I do believe in tipping well packaged pickup / curbside or delivery (pizza) and full service restaurants.

Then what are you tipping for exactly? You mentioned a couple of times that you are a 'big tipper' so are you tipping for somebody to bring your food out to you and take it away? Is that any harder than making a mocha? Your server is going to tip out the person who made your {insert entre of choice here} along with the bartender who made your {insert drink of choice here} or if you don't need a bartender, you're tipping your server for your soda pop or whatever it is you drink.....is that harder than making a mocha?

I tip for service, not fast food / make coffee at a drive thru window. I despise tip creeping at places like that. This is my opinion, right or wrong. Yes, I’m a big tipper where warranted.

Just seems a bit strange that you think making a mocha is easy and undeserving of a tip, but a person taking your order at a table is performing some difficult task that is worthy of your tip. Seems very arbitrary to me.

That’s me. Do you tip at the counter at MDonalds? The person may have to drop fries in the friar, pour your drink at some places, bag your food, get hot sauce or honey mustard. I draw the line on some of this, as fast food is expensive enough and so is coffee. Ridiculously expensive. At least at a sit down place I feel I’m being wined and dined, whether real, or not in some cases.

I haven't been on the inside of a McDonald's in probably 10 years or more. The last time I went through the Drive-Thru (last week, first time in ages) I used a debit card, no tip option. So I'm not the right person to ask. I generally avoid all fast food.

When I get coffee at SBUX, it's the same one I go to on my way to the office and I only go if we didn't brew at the house, which again, is rare. I get black coffee, no cream, no sugar added. It's less than $3 because I bring in my coffee cup and get a discount. I tip on top because I like the crew that works at the SBUX and figure it's good karma.

But you have to personally draw the line somewhere. Counter service is my line. There is a neat baking place near me that has coffee and boba drinks. Just because someone is taking an extra 2 minutes to drop tapioca balls in my drink doesn't warrant a tip IMO. At the ice cream parlor, someone has to scoop the ice cream and maybe put on a topping.

Here is a side question that i don't know the answer to.........tipped employees can be paid less by business owners i believe or something like that. I think most of us consider tipped employees wait staff and bartenders, but by leaving tip at other venues can those workers then be paid less, with the employer making up the difference?

 

[Joe Bryant]

Is it just me or is "Market Price" becoming more prevalent in restaurants? It used to be reserved mainly for seafood, and I'd only ever see it on various fish or lobster dishes, maybe shrimp too. Went to a birthday dinner for a cousin this past weekend and on the restaurant menu all proteins other than chicken were listed as Market Price (couple ribeyes, filets, NY strip, surf and turf, even pork chops, all the fish/lobster/shrimp). Almost half the entrees on the menu had no price - and you feel pretty sheepish asking the server what all the prices are that day, so you kind of just order and hope the bill isn't crazy high (narrator: it was).

No, I don't think it's just you. Interestingly, some of it has to do with the simple act of printing a menu. Scrapping all the printed menus is no small cost for a small business. Putting market price on the items that fluctuate is a way to extend the life of the menu. It's also why QR codes are so popular. Which I kind of hate as I like a regular menu but that's the grumpy old man part of me I guess.

 

[General Malaise]

Is it just me or is "Market Price" becoming more prevalent in restaurants? It used to be reserved mainly for seafood, and I'd only ever see it on various fish or lobster dishes, maybe shrimp too. Went to a birthday dinner for a cousin this past weekend and on the restaurant menu all proteins other than chicken were listed as Market Price (couple ribeyes, filets, NY strip, surf and turf, even pork chops, all the fish/lobster/shrimp). Almost half the entrees on the menu had no price - and you feel pretty sheepish asking the server what all the prices are that day, so you kind of just order and hope the bill isn't crazy high (narrator: it was).

possibly related to supply side issues. if a product becomes scarce, we they (and we) will see a price hike

What are some of the items that become tough to source at times? Scallops? Swordfish?

An AMA of restaurant guys in here would be fun.

 

[Joe Bryant]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

 

[Drunken knight]

Is it just me or is "Market Price" becoming more prevalent in restaurants? It used to be reserved mainly for seafood, and I'd only ever see it on various fish or lobster dishes, maybe shrimp too. Went to a birthday dinner for a cousin this past weekend and on the restaurant menu all proteins other than chicken were listed as Market Price (couple ribeyes, filets, NY strip, surf and turf, even pork chops, all the fish/lobster/shrimp). Almost half the entrees on the menu had no price - and you feel pretty sheepish asking the server what all the prices are that day, so you kind of just order and hope the bill isn't crazy high (narrator: it was).

possibly related to supply side issues. if a product becomes scarce, we they (and we) will see a price hike

What are some of the items that become tough to source at times? Scallops? Swordfish?

An AMA of restaurant guys in here would be fun.

well, since covid, it has been less stable in general than before. It has been a shell game of what is available. pork, chicken, eggs, beef, seafood... you see industry wide shortages for X amount of time.

 

[General Malaise]

"It's easy for someone that isn't there to see how hard the staff works to pay them just enough not to quit (well, more accurately for these chains, pay them so low you assume an 80% turnover rate)."


Wow! 80%? That's staggering. Great post, Pollard. Very insightful.

 

[Chemical X]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

but isn’t or wasn’t the tip there to enhance the income of those being paid low wages due to being considered tipped employees? i.e. someone being paid a lower minimum due to tip supplement? i don’t know everyone’s personal situation, but i don’t feel i should tip counter folks making $18 an hour or so.

 

[pollardsvision]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

Indeed.
It's not a right or wrong, or a should or shouldn't thing. I don't have the brain power to decide, and what's right or not is way above my pay grade.

But I fully believe that generosity is one of the keys to happiness. Maybe it's not money or tipping, but we're happiest when when we are focused on making someone else's life a little better. Never met a selfish and truly happy person.

I'm not a religious person and don't go to church. I'm not sophisticated enough to have planned tax-friendly giving (though I'm trying to get there).

So, any chance to put cash in working person's hand is what I call a good time.

 

[General Malaise]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

but isn’t or wasn’t the tip there to enhance the income of those being paid low wages due to being considered tipped employees? i.e. someone being paid a lower minimum due to tip supplement? i don’t know everyone’s personal situation, but i don’t feel i should tip counter folks making $18 an hour or so.

Restaurant insiders here can check my math, but a full time server at a mid tier sit-down restaurant with booze is going to make more than the counter person making $18/hour.

You're tipping the counter person on an order that's $3-$10. They'll likely pool those tips with everybody. End of the week, they might average $20/hour. That's still less than the full-time server at Thank God it's Chillbees or whatever.

Right?

You're giving counter worker a small bump in pay by your generosity. That's a good thing.

 

[Peggy]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

 

[pollardsvision]

"It's easy for someone that isn't there to see how hard the staff works to pay them just enough not to quit (well, more accurately for these chains, pay them so low you assume an 80% turnover rate)."


Wow! 80%? That's staggering. Great post, Pollard. Very insightful.

I was making that number up. I have no idea what the corporate algorithm says.

But for these chains, the massive advertising budget isn't just to bring in customers. Being a major brand means it's easy to bring in new employees. Kids want a job and they are far more likely to apply at a place they've heard of. Steady pipeline of people to come in, get underpaid and mistreated. Rinse and repeat.

A local place has to work harder to find employees, even when the pay is much higher.

 

[Drunken knight]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

please work a busy kitchen for a month and report back

 

[Joe Bryant]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

but isn’t or wasn’t the tip there to enhance the income of those being paid low wages due to being considered tipped employees? i.e. someone being paid a lower minimum due to tip supplement? i don’t know everyone’s personal situation, but i don’t feel i should tip counter folks making $18 an hour or so.

You could well be right. I don't know if the counter person is making minimum wage or 18$ an hour. And I'm not going to know. So I default to tip them all a minimum of 30% and hope it works out for the best.

Am I maybe "overpaying"? Quite likely. But given the cause, I'm ok with it.

 

[fruity pebbles]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

I don’t know, I’ve been a line cook at a very busy restaurant. I’ve also worked moving furniture all day at a national moving company. The line cook was far worse. Probably the most stressful job I’ve ever had. The orders just never stopped.

 

[ChiefD]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

You have clearly never worked in that business.

C'mon man with this weak stuff.

 

[Joe Bryant]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

I think it's some of the toughest and most undercompensated jobs out there.

 

[the moops]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

 

[Joe Bryant]

Side tangent on the be extra generous on the tipping thing that may or may not apply to others:

I've heard servers say things like the "church crowd" are stingy tippers.

I don't mind doing my small part to overcompensate there.

 

[General Malaise]

Yeah, if being a dishwasher or a line cook at a busy restaurant were so desirable and so easy, those jobs wouldn't be staffed by people who have done prison time and are working on a better life. Those are HARD jobs and most of us typing in here wouldn't last a shift.

 

[Chemical X]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

but isn’t or wasn’t the tip there to enhance the income of those being paid low wages due to being considered tipped employees? i.e. someone being paid a lower minimum due to tip supplement? i don’t know everyone’s personal situation, but i don’t feel i should tip counter folks making $18 an hour or so.

Restaurant insiders here can check my math, but a full time server at a mid tier sit-down restaurant with booze is going to make more than the counter person making $18/hour.

You're tipping the counter person on an order that's $3-$10. They'll likely pool those tips with everybody. End of the week, they might average $20/hour. That's still less than the full-time server at Thank God it's Chillbees or whatever.

Right?

You're giving counter worker a small bump in pay by your generosity. That's a good thing.

i understand and am glad there are people out there that supplement aggressively. personally, i feel the jump in prices is already to supplement wages, so in a way, i am double paying. just me.

funny thing though, in italy a coffee is an espresso, which is still €1 there, maybe €1.10. they have something called “caffè sospesa or in sospesa”….basically you leave the extra for the less fortunate that can’t afford a coffee. i do this regularly. it’s really no different than a tip, but i prefer a patron get it. maybe because their culture is no tipping?

 

[General Malaise]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

 

[fruity pebbles]

side note….i went to a bakery the other day to pick up a few things for my oldest daughter. There was a big sign in the window saying………any child who is hungry please come in and we will feed you, no charge and no questions asked. Thought that was super cool. They got a big tip.

 

[Joe Bryant]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

 

[the moops]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yea Trader Joes folks are the best

 

[the moops]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

 

[Doug B]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

please work a busy kitchen for a month and report back

Front of the house shoutout, as well. If you're not doing a lot of thinking/coordinating as either a cook or server, you won't last very long (many other positions, too -- even dishwashers have to prioritize tasks, monitor machines, etc.). Yes, there are rushes and slow periods ... but when it's on, it's ON.

 

[General Malaise]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

Oh, I'm a dinosaur who still prefers a paper menu, but have adapted to the QR code to view a menu. I'm still interacting with a human on the order, delivery and point of sale for my experience. Should have been a little clearer.

But I do see how this is a wave of the future and like you, I'll miss the human interaction. I don't want the restaurant experience to become robotic.

 

[Chemical X]

side note….i went to a bakery the other day to pick up a few things for my oldest daughter. There was a big sign in the window saying………any child who is hungry please come in and we will feed you, no charge and no questions asked. Thought that was super cool. They got a big tip.

speaking of bakeries, if you have a LIDL near you, go. the fresh bakery offers things at human prices. i.e. a croissant is .69, maybe .79. sbux has plastic wrapped croissant that tastes like preservatives for 3$ plus. many other reasonable baked items like baguettes, pretzels and donuts.

 

[Chemical X]

down in NC we have a lot of NY transplants and the nephew of the brooklyn DiFara guy opened up a pizza joint. they charge $28 for an 18” cheese pie. $33 for a sicilian pie.

 

[Doug B]

speaking of bakeries, if you have a LIDL near you, go. the fresh bakery offers things at human prices. i.e. a croissant is .69, maybe .79.

Looking forward to getting a Lidl one day (is it all caps?). We just got Aldi's a few months ago, so there's hope.

 

[Joe Bryant]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

 

[General Malaise]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

 

[Joe Bryant]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

We don't have the option of full service gas in TN but if we did, I'd likely pay for full service knowing I was providing work for a job.

For checkout, I only use self checkout if there are no other options. I hate it. I'm like Trader Joe's there.

 

[massraider]

Here is a side question that i don't know the answer to.........tipped employees can be paid less by business owners i believe or something like that. I think most of us consider tipped employees wait staff and bartenders, but by leaving tip at other venues can those workers then be paid less, with the employer making up the difference?

Not that I have seen.

I don't tip at the coffee shop, because the economics of a coffee shop is such that they can pay their staff more than a sit down restaurant. A coffee shop with 2 or 3 people can do $5000 by 3 pm. They should pay their people more. They pay less, because they can get away with it. But they should pay more, and the customer is already paying enough for coffee and milk.

 

[Leroy Hoard]

Just for reference, my state has a sub minimum wage for tipped wait staff that just went up this year. It will increase to $3.93 per hour.