Tipping Experiences
Tips are generally a small amount of money given to a person as gratitude for a service that has been provided. There are many times throughout our everyday lives in which we are put in a position to leave a gratuity. Whether it be dining at a restaurant, getting your hair cut at the salon, or having a few drinks with friends at a bar. In each case there was a service provided to you, now you have a decision to make, how much of a tip is considered acceptable and should you tip everyone that provides a service to you? There are many guidelines for consumers to follow. With modern technology there are convenient tip calculators available as features on most new cellular phones. When deciding on the tip amount the service is one of the major determining factors along with whether or not you plan on visiting the establishment again , and how the tip will play a role in your further dealings with said business. Michael Lewis explores a few interesting reasons why tipping is getting out of hand in a recent essay. I strongly agree with many points and examples he provides.
One of the most common reasons for tipping is out of guilt more than gratitude. According to tipping guidelines you should leave atleast 15 percent of the bill as a tip at a restaurant. However, many times people leave more than the acceptable minimum when they know that the servers use this money to make ends meet. Working all day at the office making very little money yourself will leave yo...
The term “fast-food” is usually distinguished by food served very quickly to a customer by drive-through or carry-out. Fast-food restaurants are highly associated with low-cost and malnutrition foods with brief consumer and employee interaction, and below average cleanliness based on restaurant health inspection reports. Chick-fil-A has changed the usual perception of fast-food restaurants. Rather than burgers and potato fries, Chick-fil-A serves chicken sandwiches and waffle fries. Chick-fil-A also shows their appreciation for employee to customer relations, rather than ignoring the social aspect of serving customers when operating at a fast pace. Chick-fil-A’s menu selection, customer interaction, and clean eating
The commonly used practice of tipping has been receiving backlash, nothing new there. Do we really know what a tip truly mean? What effects it has? Brian Palmer explains to his audience that tipping has become a moral obligation rather than what it is perceived to be: gratitude. In Brain Palmer’s “Tipping is an Abomination”, he argues that while tipping has grown into a common habit for many, tipping is a bad habit because no one knows what tipping actually means. Brian Palmer begins shows his credibility with personal inputs and reliable sources, using convincing facts and statistics, all while using some emotional appeal to help his argument.
In Nella Larsen’s Passing, Irene Redfield and Clare Kendry show us a great deal about race and sexuality in the 1920s. Both are extremely light-skinned women of African-American descent. However similar they appear to be, their views on race, a very controversial issue at the time, differ significantly. Clare chooses to use her physical appearance as an advantage in America’s racist and sexist society, leaving behind everything that connects her to her African-American identity. She presents herself as an object of sexual desire, flaunting herself to gain attention. Irene is practically the opposite, deciding that she wants to remain with the label of being black. She is subtle with her sexuality, never attempting to use her beauty to gain advantages. Linking these two women is a strange relationship, in which Clare and Irene both view each other in a sexually desirable way. Nevertheless, even with that desire for Clare, Irene obviously holds some contempt for her through jealousy, to the extent of wishing that she were dead. This jealousy is also based on social status. Irene is jealous of Clare’s ability to succeed, even though she may not know it. The root of Irene’s jealousy of Clare is in these three ideas of race, sexuality, and class, making Irene despise someone who she obviously also loves.
Nella Larsen's Passing tells the story of the reconnection of two childhood friends whose lives take divergent paths. Through these characters Larsen weaves together a cautionary tale about the consequences of living a double life, and the harm associated with internalized racism. Through Clair and Irene, Larsen conveys to readers the consequences of desiring to live life as a bicultural individual during the early 20th century. Claire represents the archetypical character known as the tragic mulatto, as she brings tragedy to all those she encounters. Irene represents someone grappling with internalized racism; catalyzed by Claire's reentrance into her life. Larsen juxtaposes the two characters to demonstrate the inescapability of social regulations. Clare attempts to escape the social barriers placed upon African-Americans, and she does, but not without consequence. Through diction, tone, and imagery Larsen makes it luminous to readers that "passing" may seem glamorous, however, the sacrifice one makes to do so is not without consequences for themselves and those they care about.
shadowing experience at Doherty, Duggan and Rousse Insurers was on Wednesday March 20, 2005. At the beginning of the experience there was eight o’clock devotion about the different kinds of “wants”, we as human beings in a society of wants not needs. I met an array of assistants, accountants and different sales representatives.
The idea of tipping has always been normal to myself, as I was a kid and still now I see my parents leaving tips for the waiter/waitress when we go out to eat. It never occurred to me until I got older that it was hard for these workers to get by as their salary depended upon their tips. Once I read Saru Jayaraman’s article on “Why Tipping is Wrong” I was unsure of what I was getting myself into. However, it brought light and told how we should be getting rid of tips and giving the workers a fair and decent salary.
All in all, beggars can’t be choosers. From the Percenters to the Whale Tippers, all tips are appreciated. Regardless of what category you fall in, every time you tip a server, you leave an impression. Everytime you dine out, you have a chance to change your category.
These reasons briefly are: tips do not drive hard work, perceived racial bias creates differences in service, and tip credit allows restaurants to under pay workers. All of these reasons are supported by facts, statistics, and examples. The facts and statistics in this article all appear to be from credible sources, which shows that Palmer researched his topic thoroughly before writing this article. An example of one of the well placed statistics in Palmer’s argument is “According to a 2000 study, a customer’s assessment of the server’s work only accounts for between 1 and 5 percent of the variation in tips at a restaurant.” (Paragraph 3). This statistic is not only shocking, but provides an insight for the readers on how little one’s services provided are actually being paid for considering a later fact mentioned about how little some restaurants are allowed to pay their
One of the primary reasons to abolish tipping is because tipping has weak correlation with the quality of service provided. According to Archibugi, “personal sympathy, charm, flirtation, and attitude” can play significant role in determining the amount of the tip disbursed (61). Recent research indicates that average tip of waitresses in their 30’s with “large breast, blond hair, and slender bodies” is higher compared to other waitresses who lack these traits (Lynn 743). Thus, this leads to fact that tipping can sometime be unjust. Attractive service provider may receive high tip compared to unattractive service provider even if the latter one had catered with better service quality.
If the server does an excellent job in tending to customers by catering to their every need, the customer will leave a higher tip, as opposed to a server who completes the bare minimum. Poor servers will receive a lower tip. The tip represents the server’s skill and ability. Merit pay for teachers follows the same idea. A teacher who caters to every student’s need and completes exemplary work will receive a bonus similar to a server’s tips. The better the job a teacher does, the better bonus he or she will receive. On the other hand, if a teacher completes the bare minimum, mediocre work, he or she will receive a lower bonus or none at all. Susan Moore Johnson explains that school districts should give small incentives, comparable to tips, as small bonuses to teachers. Gary Ritter, a professor of Education Reform and Public Policy, proposes an idealistic way of rewarding these bonuses. School districts will reward core subject teachers up to $10,000 in bonuses per year, noncore subject teachers up to $6,000, and other staff, including teacher associates, up to $1,000 (Ritter). Teachers who transfer to hard-to-staff schools, teach subjects in which there are shortages, such as math, science, special education, and bilingual educaiton, and work longer days should be rewarded with these
Clincher: As Robin Williams would say, have a good night and be sure to tip your waitresses.
Every day, prices of products that we need continue to go up and up. Simple things like bread and tea go up for reasons that at first seem unknown. These High prices make it hard for many families to make ends meet. At the root of this problem there are many factors like inflation, over priced mark-up, and quantity of the product. But the one thing that should not lead to higher prices is shoplifting.
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
It was a very nice waterfront restaurant featuring both indoor and outdoor seating. I read Yelp reviews before going and wasn’t sure exactly what to expect as some reviews were great whereas others were absolutely awful. I chose to sit outdoors due to the amazing weather and view the restaurant had to offer, along with live music. I went around noon and had to wait about five minutes for a table which wasn’t an issue but it took approximately ten minutes for a waiter to even come over to my table to offer me a drink, which in my opinion, is not great guest service. The service was overall very slow they were not very well organized and seemed very understaffed. My waiter was a very nice, young gentleman but was very uneducated when I proceeded to ask him a few questions about the menu and what he recommended to eat since it was my first time dining here. I ended up ordering the blackened salmon salad and it was pretty tasty but nothing really exceptional. I asked for a side of dressing and the waiter completely forgot about it and by the time he was reminded, I was already done and ready to get out of there. He apologized and offered me a free desert due to the poor service I was receiving and I decided to decline the offer and told him I’ll just take my check. There were many guests around me who have been waiting for