We may have safety restrictions for a long time to come. At the rate things are going, we may forget what “normal” was. No one knows when, or if we will be back to normal. We are just asking for patience and kindness.” People are in a bad mood, and I understand that. I have been in this business for more than thirty years, and I’ve never seen anything like this. One restaurant owner told me, “You would be amazed at what my folks are putting up with.
In some cases, a percentage is deducted from charge card tips.
I would also recommend leaving your tips in cash, rather than a credit or debit card. Many front-line restaurant employees don’t have health insurance or sick days, and they are trying to stay healthy among customers who will get in their face (with no mask) if their drink refill is a tad late.įor years, a fifteen percent tip was the accepted gratuity rate, but I would encourage you to go higher if you can afford it. That is, if they decide they want to put up with the aggravation that comes with it, including a rude clientele. They have goals and dreams, and many of them will own businesses themselves someday. For many of them it is a second, or even a third job. Many of them are working their way through college. We should not assume that just because they are working for a small hourly wage, and are at the mercy of our tips, that they are low achievers. Let us remember that these service employees are people of great value. They will loudly tell my young staff members that there are no rules where they come from, and they don’t intend to follow any rules here.” “The worst customers,” she said, “are from out of town. Yes, they are servers, but they are not our servants. Too often, we don’t appreciate those who serve us. Would these people approve of adults cursing and yelling at their own teenage children?Ī restaurant manager told me that many customers treat her staff members as “uneducated, and less than equal human beings.” She makes a good point. That doesn’t keep rude customers from hurling abuse toward them. Of course, these people vent their frustrations to the young employees, who are merely following orders. Masks and social distancing must be enforced in indoor areas, much to the dismay of some visitors. The manager of a well-known tourist attraction told me that attendance is up this year, but her workers are required to follow the safety protocols set up by local government. Do you really think it’s the waitress’s fault that she is having to do the work of two people, and maybe more? Should we penalize her because she is among the few who is willing to take a job, and then actually show up to serve us? Then comes the customer’s revenge: they leave a small, insulting tip.
Plus another five minutes for the dessert. Then they had to wait another five minutes for their food. What’s behind the anger? Well, it took an extra five minutes to get seated. They say many employees leave and never return because of the abuse they get from rude customers. Business owners, already at their wits’ end in the 18 th month of a pandemic, are struggling to hire and keep workers. It is a shame that signs like the one I saw at that restaurant are becoming a common sight. How old are we? 56 going on 6?īesides, who even reads signs? Have you noticed that every time we have serious flooding on the roads, a news story soon follows about someone who had to be rescued, just past the sign that says “Turn Around, Don’t Drown?”Īsk towing companies about the people who are shocked to learn that the sign that reads “Your car will be towed if you park here” isn’t a joke. We must already be reminded to wash our hands with soap and warm water in a public restroom.
Are there more instructions coming our way? The fact that such signs are needed should make us ashamed. Yet business owners must post signs reminding us not to be jerks to 17-year-olds who are waiting tables during a pandemic. We were raised by our parents to be kind, and our teachers tried to instill the traits of character education in our young minds. We are understaffed, and we are trying very hard.” The sign was at the restaurant entrance, plain for all to see: “Please be patient with our team.