daktruckie99

At GMT 07 during the lunch stop I was the first to order and last to receive my food. My order was as simple if not more simple than the rest of them.

My total was $xx.98. I simply rounded up to the next dollar and told her to keep the change.

LazyProfessor

i tip well - normally 20% on my regular places - I alway get good service on my return trip.
Bad service - $1
bad food - i make them remove it -if they don't i take it out of the tip. No skin off my back who takes the hit.

HARDtoTOP

You guys that complain about food and demand a replacement aren't concerned that someone is spitting or shitting in your food? Some kitchen help are not the most reasonable people.

I have noticed some very bad dudes in kitchens that I had "interacted" with at work for some offenses that you probably wouldn't want to tell them the food they just cooked stinks and you demand a replacement.

Bass

i've worked in a few restaurants while in college and not once have i ever seen anyone's food messed with

not to say it does not happen but i suspect a restaurant would not want to lose their license for something as stupid as a major health code violation

PokS2k

I agree. 10% for the first time I had the wait person (who cares if she thinks I'm cheap). If I go back, get them again and the service still sucks then I'd give $1 and complain.

TheToon

Exactly. I don't do it often, but I've been known to send food back if it's not the way I ordered it. I'd be surprised if anyone has ever messed with it.

HARDtoTOP

[QUOTE=Bass,May 27 2008, 10:23 AM] i've worked in a few restaurants while in college and not once have i ever seen anyone's food messed with

not to say it does not happen but i suspect a restaurant would not want to lose their license

kenta

Generally I'll tip between 15-20% if service is "good" (I just take the first digit and double, example: 34.50 dinner, results in 6 dollar tip). I'll usually tip 20%+ if the service was exceptional. This is rare for me though as Nashua doesn't have a single exceptional resturant.

I distigniush the difference between bad service and bad cooking. If the food at the establishment sucks I wont take it out on the wait staff's tip, I just wont go there again.

I like to take into account things out of my waiter/waitresses control. Example, if the waitress is nice and attentive yet I ask for my steak medium rare and it comes back as well done I wont knock her for the fact that the cook f'd up. Especially if they're nice and offer to fix it immediately. Brownie points go to managers who come by to apologize.

Going back to Rex's comment I am often worried about the implications of sending stuff back. Then again... if you knew half the stuff that goes on in kitchens you'll never want to eat a something as simple as a salad from one again

Bass

i know what you're saying buddy BUT i think it happens more in hollywood than in real life..

chefs don't get too mad like those crazy ones you see in movies

Bass

[QUOTE=kenta,May 27 2008, 10:40 AM] Then again... if you knew half the stuff that goes on in kitchens you'll never want to eat a something as simple as a salad from one again