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Classification of Restaurant Customers

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Length: 578 words (1.7 double-spaced pages)
Rating: Yellow      
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Classification of Restaurant Customers


“I’ve been here for ten minutes and my server hasn’t taken my order yet!” This is a direct quote from me before I worked at a restaurant. I never looked to see how many tables my server actually had or how much running I made them do. The sad truth is most people do not notice these details either, which may affect the tip their server will receive. By looking at the attitude and maintenance of restaurant customers, you can classify them into three categories according to their tipping patterns: the “hmm…how good were they? tippers,” “the “stick-to-the-fifteen-percent tippers,” and the “I-am-or-once-was-a-server tippers”.

     The “hmm…how good were they? tippers” stick out as a sore thumb would. They have the attitude of “They are working for me,” and “The whole world revolves around me.” They also say things such as, “Is my food suppose to look like that?” and “Where is my refill?” They are the customers who always have a disgusted face and are not satisfied with anything. The “hmm…how good were they? Tippers” are not only high maintenance but also the worst tippers. When the bill comes, they feel they can justify giving a small tip because of their “lack of service”. Many can guess the server likes these customers least. These customers not only put the server in an angry mood but also the rest of the employees that must hear from that server.
     
     The average customers in a restaurant fall under the “Stick-to-the-fif...

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