Fight Thieving Restaurant Servers With Checksum Tips
Author: Nick
Category: Money
Topics: business, credit, law
There’s a fascinating yet frightening discussion over at the FatWallet Finance Forums about restaurant servers stealing their way to higher tips on credit card receipts. Servers upset by low tips that they probably deserved have been known to edit the tip line of credit card receipts to bump up their tip. For example:
See how easily a measly tip is changed to a generous one by a disgruntled server or bartender?
The easiest way to combat this illegal and downright nasty behavior is to reconcile your receipts against your credit card statements each and every month. You’ll spot restaurant wrongdoing and be able to phone it in to your credit card issuer faster than you can say “there’s a fly in my soup.”
But for the trillions of people who don’t want to go through the trouble of reconciling their receipts each month, there’s an easier way to stop tip alterations just by glancing over your credit card statement each month. It involves using checksums to add a layer of security to your tip amount. The term “checksum” normally refers to a technique used by computer systems to ensure file integrity. Here, we’ll be using checksums to ensure human integrity.
There are many checksum systems you can use when tipping, but here’s a great example that’s easy to learn and can be performed without the aid of a calculator unless you suck at math really badly.
Step 1: Look over your receipt
You’ll get ripped off far more often for food and drink overcharges than you will by spiteful servers. Check each billed item and compare it to the menu price.
Step 2: Calculate the appropriate tip
Tip as you normally do without worrying about checksums for now. For our example, let’s say you had the following bill but service was slow, so you’d like to tip about 10%.
Step 3: Apply a checksum
That $4.71 is just begging to have ten dollars added to it, and $51.87 becomes $61.87 so easily. Foil these alteration efforts with this simple checksum method.
Adjust the amount of the tip so that the numbers in the final total to the left of the decimal point add up to the right-most digit. In this case, the total has a “51″ to the left of the decimal point (A). 5 + 1 = 6, so the final digit should be six. Adjust the total to $51.86 or $51.96 (B) by adding nine or subtracting one from the tip (C).
Step 4: Check your credit card statements each month
While the receipt will help you ensure no fraud was enacted upon your dining bill, you only need the statement to verify the checksum. For this example, simply locate the dining transaction, add the numbers to the left of the decimal point, and confirm that they add up to the right-most digit. If they don’t, you’ve been scammed.
This technique is not foolproof. If the scammy server had added nine dollars to the total—making it $60.86—the checksum calculation would still come back okay. But because it’s harder to turn a “51″ into a “60″ than a “61,” it’s unlikely your server will do this unless they’re wise to this particular checksum technique.
Step 5: Deal with the theft
If you hit a checksum that fails, dig out your copy of the receipt to confirm it doesn’t match the total on your statement. Next, do three things:
- Call your credit card issuer. It should be fairly simple to get a credit for the difference between your actual bill and what you were forced to pay due to this fraud.
- Call the police. You were the victim of a crime, so you should report it, even if it’s just a few dollars. If the stealing server has multiple victims who report his or her behavior, the police will likely take action against the server and/or the restaurant. Hopefully a few thieving restaurant workers behind bars will set enough of an example to discourage similar actions in others.
- Call the restaurant (optional). At this point, you’ve likely got your money back and given all the information you can to law enforcement. You can try calling the restaurant to report the theft, but it might not do much. In the best case, the manager will recognize the server’s name on your receipt and confirm he or she has been suspected of wrongdoing. Maybe you’ll even get a free meal out of it for your trouble. Worst case, the restaurant does nothing.
The original poster in the FatWallet Finance Forum topic may be onto something when he or she says that this is probably one of the most widespread types of theft that goes unpunished. Now you have the tools to fight it. The next time you’re at a restaurant, eat, drink, be merry, and do a little extra math come tip time to help combat this rapidly growing problem.
UPDATE: Jeff B. put together a nifty Windows Mobile app for tip checksum calculations that’ll help make it easier to compute the proper tip given your level of service and checksumming method. Thanks Jeff!
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780 Responses
1.
rstlne
October 12th, 2007 at 11:13 am
Or… use cash. That way, you pay exactly what you pay at the time of the transaction and there’s no need to check receipts later.
2.
Nick
October 12th, 2007 at 12:07 pm
rstlne, blasphemy!
As long as I have my (wife’s) mtvU Reward card and its 5% back at restaurants, it’s credit only for me, even if it means having to do some math to protect myself from server fraud.
3.
Kimberly
October 12th, 2007 at 7:18 pm
I’ve always worried about this and thought I was just being paranoid… I never actually knew it was a real problem… The only difference I’ve ever had is when the server took less then I actually wrote down which I thought was weird. I would like to think I tip pretty good so this wouldn’t happen but I do check my receipts religiously just in case… I’ll be sure and keep this technique in mind.
4.
Patrick
October 13th, 2007 at 11:04 am
Great post, but I agree with rstlne. I almost always tip in cash, and leave a $0.00 tip on my card. Yeah, I understand I could gain a minimal amount of cash back over the course of the year, but it doesn’t bother me. My wife and I rarely go out to eat anyway, so for us it wouldn’t be much of a difference. And I’m sure the wait-staff appreciates cash more.
5.
Baz L
October 13th, 2007 at 11:55 am
That’s funny, but so true. I once had such bad service at a restaurant, so I entered $0.00 tip. That magically turned into a $6.00 tip.
I promptly called the company and complained. It was eventually reversed.
6.
Eric
October 14th, 2007 at 10:19 am
That’s such an easy thing to do, and it’s a fantastic idea! This happened to me and a few friends at a restaurant we frequent. Really ticks me off when someone pulls crap like adding another dollar to the tip. I love that this is a cool, geeky way to check for that kind of scam.
7.
freefrombroke
October 15th, 2007 at 9:33 am
I had a restaurant add $10 to a bill I paid a cash tip for (I crossed out the tip section too). I was lucky to notice the wrong amount on my CC bill and was able to dispute the amount and get the money back. I never even thought to go to the police though. That’s an interesting angle. I’ll keep that in mind should that ever happen to me again. Thanks!
8.
chica with issues
October 16th, 2007 at 8:55 am
I’ve had a server add on $10 once before when I was traveling. The most insulting thing was that I tipped well!
9.
mapgirl
October 18th, 2007 at 8:51 am
This has never ever happened to me. I usually check my statement right away with Quicken. I also try to leave tips in cash and then draw a line through the tip space or put a big loopy zero with a slash through it.
Where are people dining that this is happening? That’s what I want to know.
10.
plow
October 18th, 2007 at 6:48 pm
One could write the tip out and not use numerals. i.e. “three” versus “$3.00″ It’d be a lot harder to turn “three” into “eight” than it is to turn “3.00″ to “8.00″
Not nearly as cool as the checksum method though..
11.
denis bider
October 21st, 2007 at 6:19 pm
Duh. Cash. Always.
12.
pjm
October 21st, 2007 at 10:10 pm
I’ve also heard of a no-arithmetic method: adjust the tip to make the total a palindrome. Very easy to spot and check in the credit card bill without mental addition, and the checksum is “obvious” enough to a half-awake server that they’re less likely to try fiddling the bill.
13.
Nick
October 21st, 2007 at 11:48 pm
pjm, palindromes are another good checksum, but it still requires just as much math to adjust the tip to yield a palindrome, and it’s easier for a server to catch on to your checksumming method and find a way to counter it—like finding another, more expensive palindrome.
14.
Peter
October 22nd, 2007 at 9:19 am
Or, perhaps consider that if the service was a little slow, the server was probably busy and was doing their best, or having a bad day. Digging a little deeper and always tipping at *least* 15% unless the service is drop-dead horrible is your best way to combat cranky wait staff in a fraudulent mood.
15.
Jemaleddin
October 22nd, 2007 at 11:41 am
You should really check out Ian Hickson’s blog entry about trying to use tips on his credit card as a way of keeping track of restaurant reviews:
http://ln.hixie.ch/?start=1190803943&count=1
Short synopsis: it doesn’t work, for some unknowable reason.
16.
Matt Ellsworth
October 22nd, 2007 at 12:23 pm
nice idea – thanks!
17.
Unseen
October 22nd, 2007 at 12:53 pm
You know, all of you should work as servers and you will learn that 99.9% of servers do not do this to people they honestly gave bad service to. But more often than not restaurant guests are just being cheap or simply do not know HOW to tip, that is when this will happen. I was a server for a few years and up until recently when I got a nice office 9-5er. But what you all don’t realize is that there are ways around even this. It involves the server “borrowing” a mangers swipe card to remove a “mistake” they put on the bill….no managers ever do it themselves, they would give us their card to remove the item ourselves…..and now I get a better tip anyway….Or I use the coupons you guests bring in, that I didn’t turn in at the end of the day…..so no matter what you lose, I win
18.
Marc B
October 22nd, 2007 at 7:35 pm
Well, I’m an 8-4 office worker, with a 5-11 server job at night. And believe it or not, there are people out there who really enjoy their server job (gets them away from the office setting) & are honest, both to thier customers and their employer. Maybe I live a sheltered life! The checksum methos is cool, and I will try to apply it when I go out myself! Though the extra cocktails i may have might alter my math abilities.
19.
moondog
October 22nd, 2007 at 9:48 pm
i worked as a pizza delivery guy for quite some time, and this type of thing happened often. i always reminded people to fill in the total on their cards if they “forgot” to tip. 9 times out of 10 they would fill in a tip, but the one time they don’t i make them fill it out anyway because this type of thing is so easy to get away with. especially if they use *my* pen to sign the receipt.
but i will say as well, that 9 times out of 10 that extra tip is an honest mistake made when entering tips into the credit card machine at the end of the night. when you have 20+ credit receipts to enter before you can go home and you lose track of which one you’re on, it doesn’t take much to accidentally change the total. yes, you’re pissed off that the receipt came back higher than you expected it to, but i doubt that it’s always a server deliberately trying to rip you off.
20.
Jen S.
October 23rd, 2007 at 6:28 pm
I always tip in cash, even when paying by credit card. I write “on table” on the tip line instead of writing zeroes.
21.
Schizohedron
October 23rd, 2007 at 8:34 pm
I prefer to leave cash tips. However . . .
Will the charge slip still be valid if one were to write out the tip, e.g.,:
Three Dollars and 50/XX
the way one does on a check? You are still going to write in a numerical total, so the part the CC company cares about is the same.
22.
vh
October 24th, 2007 at 7:46 am
Although it’s true that most servers are hardworking & honest, in my experience now & again one isn’t quite so honest. I’ve found tips altered, and I always tip 20% because my math is so poor the only way I can figure out a tip is to take 10% of the bill and double it. Obviously, the checksum method leaves something to be desired for a person who is that math-challenged.
If I leave cash for the tip, I write on the receipt “Tip left in cash.” When I add the tip to the credit card payment, I write down the amount of the tip on the receipt. Then I keep EVERY receipt and enter it in Quicken. When the bill gets here, I check off each charge on the statement against Quicken. It’s pretty easy to spot any discrepancies. A complaint to the credit card company brings a correction.
A far more reliable way to avoid getting ripped off at restaurants is simply to eat out less. Learn to cook. Once you have a feel for what a glass of pop, tea, wine, or beer actually costs and how much work goes in to making a nice meal, you have a better idea of whether the amount the restauranteur charges for menu items is fair.
23.
jerry
October 24th, 2007 at 9:08 am
I pay for my meal with my rewards card, but on the tip line write ‘CASH’ and leave a cash tip.
24.
guinness416
October 24th, 2007 at 10:01 am
We use Jerry’s method when we can. How often does this actually happen? Himself and I eat out a lot, for work and for pleasure, and have bartended on and off since we were teenagers, and I’ve NEVER heard of this happening to anyone …
25.
Joel
October 24th, 2007 at 12:13 pm
guiness416, you’ve never heard of this happening? You lead a sheltered life. I hardly ever eat out but I’ve seen a group of six of us get a bill that somehow had seven entrees on it. We asked the server about it and he quickly said “Whoops, my bad” and removed the extra. He didn’t even bother to go over the bill with us before saying that. He already knew.
How many discrepancies would I find if I actually kept my restaurant receipts and compared them to my credit card bill? Again, I don’t eat out much and have never bothered to do this, but the fact that everyone else in this forum has horror stories to tell suggests that I would find a few. You are the statistical outlier here.
26.
dr.xnlb
November 2nd, 2007 at 2:25 pm
10%? You deserved to be ripped off. Start tipping 20% on average, and watch this plague of petty crime on your bills go away.
27.
Springs1
November 3rd, 2007 at 10:29 am
dr.xnlb
“10%? You deserved to be ripped off. Start tipping 20% on average, and watch this plague of petty crime on your bills go away.”
I TOTALLY DISAGREE since he said his service was slow. His service could be slow because of a non-attentive server or a server that takes 10 minutes to get a refill, which that IS in their control to get a refill of coke. Waiting 5-10 minutes for the check and another 5 minutes to get it rung up, is in the server’s control as well. I tip 25% for great service, but if the service sucks, I give what is DESERVED! If the server deserves only 10% for doing a lousy job, THAT is what they deserve. The customer DOESN’T deserve theft to happen to them unless they tip 10% to just be cheap with being that nothing went wrong with the service. That’s when I’d say they got a taste of their own medicine, but if they received bad service, a bad tip IS JUSTIFIED and DESERVED!
28.
Jeff B.
November 11th, 2007 at 11:33 pm
Although I can’t claim that I’ve ever had a tip changed (I’ve never paid that much attention) I did find the algorithm(s) intriguing enough to create my first Windows Mobile app for my PDA. If anyone is interested, you can check out the details here:
http://devmatter.blogspot.com/2007/11/safetytip-my-first-mobile-app.html
29.
Anon
November 15th, 2007 at 1:36 pm
30.
Brad
November 15th, 2007 at 1:52 pm
You could go even further to fight some waiter or waitress doing the checksum or random chance. Perhaps have the first digit of the cents of the total be the final digit when you multiply the digits of the dollar. In the above example, give a tip of $4.50 for a total of $51.66. 5×1=6. If the waiter adds $9 instead of 10, the final “6″ would match, but 6×0!=6, thwarting another theft. Variations on this theme guarantee no one will figure your system out.
However, after a few beers at dinner, I’m going to continue to tip based on boob size of the waitress.
31.
TomHung
November 15th, 2007 at 4:53 pm
I suggest that if you pay cash for the tip you put a “ZERO” in the tip spot instead of “$0.00″.
I would be tough to change the ZERO into any amount.
Looks like i’m going to start carrying cash more often.
G
32.
foop
November 15th, 2007 at 5:07 pm
Or move to the UK. With the advent of “Chip and PIN” cards, the waiter (sorry, server) will bring a small wireless card reader to your table. You get to enter the value of the tip and your PIN from your seat.
Of course it’s not guaranteed to be 100% safe, but I haven’t heard any reports of fraud. Now, the same system in petrol (sorry, gas) stations is a different matter – there were reports a year ago of the card terminals being hacked to intercept card details and PINs.
33.
Sam
November 15th, 2007 at 9:43 pm
How about writing in a null symbol (Ø) for the tip?
34.
fourstar
November 16th, 2007 at 2:41 am
Isn’t this all a bit cheap? I do live in the UK where tips are slightly less of the make-up of a server’s income (due to higher minimum wage, etc) but a bump up of $5 is not really going to break the bank, is it? Lighten up a little.
I do agree that it’s wrong – theft, even – but for goodness’ sake!
35.
Harvey
November 16th, 2007 at 3:08 pm
Instead of assuming your waiter is a criminal, perhaps perform step 3 first: call the restaurant. I had a really busy bartender once over charge me by $300 because she accidentally held down the 3 button to long: $30 -> $330. I called the restaurant, they went through their receipts and refunded my money with an apology.
Morals:
1. Everyone is not out to get you.
2. Be nice to your less-than-minimum-wage waiter.
36.
Rodney
November 16th, 2007 at 4:00 pm
Why not just keep your copy of the receipt, and if it doesn’t match the bill, call the restaurant? This seems needlessly complicated, especially if you use Quicken.
37.
Nick W
November 17th, 2007 at 4:03 pm
What’s the big deal? Who needs a checksum procedure?
After you write the tip in, you put a squiggly line to the left of it that touches the dollar number:
25.00
~~~5.00
———-
30.00
Or if you are leaving the tip on the table. you put a squiggly line over the tip line:
25.00
~~~~
——-
25.00
This will make it obvious if anyone has tried to add a number to yours. Just like when you write a check; you don’t leave any blank space to the left of the dollar figure.
Make your 3s with a flat top. Make your 9s and 6s with straight up and down lines. Make your 5 with a square top, not like an S.
Nobody will fuck with your tip. They’ll fuck with someone else’s that’s easier.
This is not rocket science.
38.
khatty86
November 17th, 2007 at 5:37 pm
Simple – leave an appropriate tip!!! 20 % – and if you decide to camp out at the table ad take up the time the server could have been makeing money you should tip for that to!
39.
Matt
November 19th, 2007 at 1:50 pm
I managed a restaurant for three years, and the more pressing problem is servers trying to defraud the restaurant out of money. At least where I worked, every receipt was subject to audit, and if a server were caught inflating a tip, they would have been subject to disciplinary action, as well as open to criminal prosecution. As a matter of fact, we fired a food runner during a shift when we learned from a previous employer that he had been charged with credit card fraud.
It was my experience that the sort of customers who worried about overcharges on their bills either didn’t properly understand how to read a bill, or were the type of parsimonious jerks that run the risk of bad things happening to them because they’re rude and obnoxious, not because their servers are trying to scam them out of an extra $5 or $10. My advice would be to either come to grips with the fact that tipping is just as much a part of service etiquette as getting your drink refilled on time, and that you should take care of your server the way you’d like to be taken care of if you were in the position of dealing with someone like you for two hours.
You should also bear in mind that you have a stove at home and most likely a grocery store nearby if you’re unhappy about the arrangement.
40.
Pete Camper
November 19th, 2007 at 10:57 pm
Want 20%? Earn it.
15% is the default for adequate service. Service with a snarl gets you even less. Try to rip someone off because that’s easier than doing your job? Have a nice time in jail.
41.
Paul
November 20th, 2007 at 1:59 pm
Palindromes are much quicker to look for in a credit card statement. That Windows Mobile solution is a great app that lets users quickly calculate this. If you’re an iPhone user & want this capability you can use tipTapp at http://www.sixteenseven.com/tiptapp
42.
rocketc
January 4th, 2008 at 10:21 pm
Huh. very interesting and complicated. and i am really late to this party. nice post
43.
Damien
January 10th, 2008 at 1:16 pm
I eat out at restaurants almost every night (literally) and I almost always put it on my card. But I also use Quicken to an extremely anal degree and every night I input all the days expenses into it (after any purchase throughout the day I type it into my PDA). So I would always know if my card was charged more because it wouldn’t match when I download my transactions. I’ve been doing this for years and NOT ONCE have I been overcharged by a restaurant. And I am not exaggerating when I say I eat out at restaurants almost every single night and put the bill on my card.
I also think calling the cops about this is crazy. I don’t know where you live, I live in a major metro area and if I called the cops because I was overcharged a few bucks from a restaurant I’m sure they would literally laugh in my face. At minimum all you’re doing is wasting your own time. The best thing to do is just call the restaurant and tell the manager. I’m sure they can look up who the server was and if they’ve gotten a few complaints they would probably fire the guy/girl which is punishment enough.
44.
Credit Safe
January 23rd, 2008 at 12:47 pm
Never thought of a checksum for the real world! Great tip, though I always compare my bill with my statement. Caught more than one um … “error” … this way.
45.
Tim
February 4th, 2008 at 9:46 am
I liked this idea a lot. I came up with an iPhone web app to help out with this calculation, because I wanted to start using it but found the math to be a little too difficult on a full tummy. Check it out on your iPhone at http://tippytops.net/iphone/tip/
46.
PDA lover
February 19th, 2008 at 12:33 pm
Well…the methods used by these cheating servers is quite smart.
I think one of the good methods to prevent cheating servers is by becoming a good boss.
When your employee have respect and you or even admire you, you can guarantee that you’ll have very few cheaters in your business establishment.
Bad boss will surely get a lot of cheater employees .
47.
M.V.P.
February 24th, 2008 at 11:48 pm
Great idea, thieves suck. There are two reasons servers steal from their guests; 1. Greed 2. Ire from a guests bad tip. Greed you can’t control, we all know that. In the situation when you feel you have to leave a bad tip, let the server AND the manager know why the service was bad (no drink refills, attitude, long wait for food, etc…). 9 out of 10 times the server will understand and apologize sincerely and the meal will be comped. Just remember, the server doesn’t cook the food, so if you don’t like what you ordered, it’s not their fault. Just be fair, servers generally make between $2-3/Hr before tips. Not all servers are thieves, just honest people trying to make a living like everyone else.
48.
Amber
April 26th, 2008 at 9:59 pm
Okay so I’m a server and I came on this website to find out some answers about the whole credit card thing….. my deal is some guy tip’d me and another server double because he said we were fantastic…. and he already informed me that he knew that there was a gratuity. So here’s my question….LEGALLY…can his wife call in the next day and ask for that tip to be put back on the credit card even though it’s not her credit card…and she could be anybody….and she didn’t come in with an picture id with a matching credit card or nothing…she lied and said it was hers..but it was in his name!? i just think it’s retarded……… thats between them…I think…. I already payed bills with that money and everything and now i’m out of pocket! and i had to stay late as hell that night so i was happy that he compensated us for our time ya know???? Is that legal…what that women did?
49.
Derek
May 12th, 2008 at 3:52 pm
Wow, this is a fantastic idea. True its not foolproof, but I doubt any server would take the time to even notice such a system (unless they’re reading this right now :O).
50.
anon server
May 26th, 2008 at 12:43 am
This is basically ridiculous, if you tip your server twenty percent, they won’t steal from you. Ever think of that? Of course not, because people are too cheap to give any type of ‘gratuity’. Verbal gratuities not counting. We have to pay our rent and car payments!!!!!!!!!!!!!!!!!!!!!!
And Amber, I’ve had people come in asking for a refund after realizing gratuity had been added onto their check and then paying double the tip. (Actually, not really double, since they’d been planning on tipping only 10% anyway, and gratuity for large parties is usually 18%.) Anyway, it’s the wife’s problem that her husband tipped you extra! I’m not sure whether or not it’s legal to give back the money, but I know that the restaurant I work at would probably give back the money out of the restaurant’s money rather than yours, if the man had come in with the wife, showed a picture ID, gave his credit card, and asked for a refund. Otherwise, if the husband was not present in the demand for a refund, it probably could not be done.
But, I’ve also had people try to use gift cards that they probably thought had more money on them than they actually did, and not give enough money to cover the bill. I’ve had people WALK OUT on the bill, making me responsible for paying the ENTIRE BILL out of my POCKET. I’ve had people tip A DOLLAR because the kitchen was backed up on a Saturday night and there was nothing I could do about it. Please understand that most servers NEED to make money; to support their children/family, to pay rent, car payments, mortgage, etc. Most times our efforts are not careless. Kitchen staff is paid by the hour, so if they mess something up, it’s not their problem. It instantly becomes the server’s problem, because we are the ones who walk out of the restaurant at night with barely enough money to pay our bills.
WE DO NOT GET PAYCHECKS EITHER! Understand this! We NEED your tips! True, many servers work to make extra money, but most work out of financial NECESSITY!!! Many are college students trying to pay tuition, or young adults trying to support their families. Please be sensitive to this.
That’s all..
TIP 20% !!!
51.
anon server
May 26th, 2008 at 12:45 am
By the way, servers actually “make” $2.13/hour in the U.S. by law. However, this hourly rate is deducted from our paychecks to compensate for taxes not taken out of cash tips received at night. Therefore, our checks for about 30 hours a week are usually ZERO DOLLARS. I have never, ever received a paycheck from work because the government takes this money as taxes. So we don’t even actually ever see that $2.13/hr until we do our taxes each year. Just a fun fact for you.
52.
indyserver
May 26th, 2008 at 2:56 pm
I HAVE SERVED FOR MANY YEARS. MOST SERVERS HAVE TO INPUT THEIR CREDIT CARD TIPS AT THE END OF THE SHIFT. THE ESTABLISHMENT I WORKED AT HAD A TOUCH SCREEN AND WAS QUITE SENSITIVE. I HAVE NEVER MADE SUCH A MISTAKE, BUT BEFORE YOU GET ANGRY, REALIZE THAT MISTAKES ARE POSSIBLE IN SUCH A FAST PACED WORK PLACE. ANY RESPECTABLE MANAGER OR OWNER WILL NOTICE FRAUD AND TAKE ACTION.
ALSO, REMEMBER THAT THE SERVER IS ONLY THAT, AND LATE FOOD, OR INCORRECTLY PREPARED FOOD IS SOMEONE ELSE’S FAULT. ASKING TO SPEAK TO A MANAGER IS ALWAYS A GREAT IDEA IF DISSATISFIED. MOST SERVERS HAVE TO REPORT TIPS FOR FOOD EVEN IF THE CUSTOMER DID NOT HAVE TO PAY, SO DONT NOT TIP JUST BECAUSE THE MANAGER TOOK CARE OF YOUR BILL. MANY TIMES I HAVE HAD TO SUFFER BECAUSE OF SOMEONE ELSE’S MISTAKES. TALKING TO THE MANAGER IS THE BEST COURSE FOR ANY PROBLEM THE SERVER COULD NOT OR DID NOT FIX. ONCE WE HAD A COOK WHO WAS PLANNING ON WALKING OUT. HE THREW AWAY OVER THIRTY TICKETS, WITHOUT MAKING THEM. HE WAS ON GRILL COOKING ALL STEAKS(AT A STEAKHOUSE)CHICKEN,PORK, ETC. EVERYTHING HAD TO BE ENTERED INTO THE COMPUTER AGAIN. AT THIS PARTICULAR RESTAURANT AND MOST OTHERS, A TICKET PRINTS FOR THE SALAD GUY, ONE FOR THE GRILL, AND ANOTHER FOR THE FOOD PREP LINE. SOMEONE SHOULD HAVE NOTICED EARLIER, BUT ONLY THE SERVERS DID. ALL THE OTHER EMPLOYEES WERE HOURLY, AND TIPS DID NOT EFFECT THEM.
A SERVER IS ONLY THAT, YET HE USUALLY SUFFERS FOR THE MISTAKES OR INEFFICIANCY OF OTHERS. SO ALWAYS ASK FOR A MANAGER. LASTLY, WAS YOUR SERVER EXCELLENT? ASK FOR THE MANAGER, TELL THEM HOW WELL YOU SERVER DID! ASK FOR THEM WHEN YOU DINE THERE AGAIN. AS A SERVER, IT ALWAYS FELT GREAT TO GET A COMPLEMENT,EVEN IF THE TIP WAS LESS THAN EXPECTED!
53.
indyserver
May 26th, 2008 at 3:18 pm
I ALSO WANTED TO MENTION, IF YOU DINED AT A CHAIN, THEN GO TO THE WEBSITE WITH COMPLEMENTS , COMMENTS AND OR COMPLAINTS. THEY USUALLY RESPOND ACCORDINGLY. DO NOT ATTACK THE SERVER FOR ALL MISTAKES BUT ADDRESS THEM ABOUT THEM. NO PROBLEM WILL BE FIXED IF YOU SAY NOTHING! ALL GOOD SERVERS KNOW THAT YOUR SATISFACTION IS THE MAIN FACTOR FOR THEIR INCOME! MANAGERS KNOW YOUR SATISFACTION IS A FACTOR IN FUTURE VISITS. IF, AFTER ADDRESSING ANY PROBLEMS WITH YOUR SERVER, AND YOU STILL FEEL THINGS ARE NOT RESOLVED, THEN CONTACT THE MANAGER. IF YOU DO NOT LIKE THE FOOD, PLEASE REALIZE THE SERVER PROBABLY DID NOT PREPARE IT. IT COULD BE BECAUSE OF ANY ONE OF A HANDFUL OF PEOPLE PREPARING, PURCHASING, OR RUNNING YOUR FOOD. I UNDERSTAND YOU WORK HARD FOR YOUR MONEY! I ALWAYS GIVE MY BEST TO ENSURE YOU GET YOUR MONEYS WORTH. I ONLY GET PAID IF YOU TIP. I CANNOT STRESS ENOUGH THAT YOU SHOULD CONTACT A MANAGER IF A SERVER DOES NOT ADDRESS A PROBLEM…BUT MAKE SURE YOU MENTION BEFORE GETTING THE MANAGER! IF THE MANAGER DOES NOTHING, PLEASE TIP THE SERVER IF THEY ARE NOT THE CAUSE! IF A MANAGER DOES NOTHING, TRY CONTACTING THE OWNER AND/OR CORPORATE OFFICE.
54.
Bill Mueller
June 9th, 2008 at 4:11 pm
I notice most people here are worried about servers stealing money. I have never seen this happen but I have seen many people tipping less than 15% sometimes nothing at all and thinking this is perfectly acceptable. Servers depend on these tips the same way you depend on your paycheck. When people tip 2 dollars on a thirty dollar check you are screwing them big time, especially is they have to tip out bus boys, bartenders and hosts. They end up paying for a portion of your meal. Tipping well does not mean 15% either it means tipping 20-25% of your bill. Stop worrying about getting ripped off and start thinking about the people that your greedy obese asses are ripping off.
55.
Josh
June 15th, 2008 at 7:37 pm
Better idea
How about
1. Don’t go to restaurants
2. Don’t tip
3. Always keep your costs low, so you’d know immediately. (I never pay more than $20, so I notice every buck)
4. Pay in cash, see what they steal.
56.
Dave
June 30th, 2008 at 11:55 pm
Bill Mueller, tipping well is 15% for decent service. As a server that is what I expect for standard service. Am I greedy and would like 20% yes, but realize that 20% is for great, going above and beyond type service at least in the Chicago area.
57.
Aimee
July 5th, 2008 at 2:18 pm
Does anyone know which line you should take when there are obvious math errors? Say a bill was $39, they wrote $5 on the tip line, then wrote $34 as their total? Obvious math mistake, but legally, which is better “okay”….to put in the $5 or to put 0 for the tip?
58.
Aaron
July 21st, 2008 at 1:02 pm
This is great information. I have always wondered if they were sneaky enough to try to rip you off and get extra tip money. This is a very decent method of outsmarting them!
59.
Michael
July 29th, 2008 at 4:18 pm
And what if you have tip lines for counter service restaurants? I frequent counter service pizza parlors a lot of the time. What do people do when there’s a tip line here?
60.
how to draw
August 6th, 2008 at 6:31 pm
hmmmm, excellent advice, however it involves too much math, perhaps the tip of “go back to school” is the only tip one should leave a server.
Harsh yes, bound to be the thing that kills a perfectly good date, absolutely.
But perhaps they will go back to school and no longer have to whine about not being being paid $25 an hour to do an incredibly unskilled job.
Another tip for servers and bartenders, if you do not smile and act like bringing me food and drink is the last thing in the world you want to do and that you are praying for the courage to slip arsenic in my food just to relieve your boredom by watching me convulse to death, do not expect any monetary compensation from me or other patrons.
61.
Credit Card Debt Help
August 12th, 2008 at 12:09 pm
Wow, that is kinda genius. I don’t think I have ever had this happen to me though, but I might just start doing it just in case.
62.
Incredibly Unskilled Worker
August 26th, 2008 at 12:41 pm
That’s a great idea; it had never occurred to me to go back to school. I’m going to be sure to tell all my server friends, too, so that next time you go out to eat you’ll have to get your own damn food.
63.
Sander
August 29th, 2008 at 5:15 pm
I just came upon this post because I recently had tip-inflation perpetrated against me. Some great advice and stories. I love the checksum procedure and will employ it hence forth.
Some other thoughts:
First, whether one “deserves” this to happen to him is irrelevant. I get that it probably wouldn’t happen if the patron wasn’t cheap, but that doesn’t make it ok. Being wronged by a jerk/bad tipper yourself does not justify perpetrating a greater (and codified crime) wrong against that person. If someone cuts me off on the highway or flips me the bird, can I run him off the road or slash his tires when he parks? After all, he was being a jerk and probably deserved it, right?
Next, I do tip for service, and I am by no means maniacally anal in “looking” for reasons to deduct percentage. My thought is that a disproportionately good tip for poor service perpetuates the problem. I get that servers need the money, but that is even more reason for them to perform if they want to be rewarded. If the service is lousy or slow, I do try to determine if it is the server’s fault or the kitchen. However, even if it is not directly the server’s fault, rewarding such service will do nothing to change it. By adjusting the tip slightly, one hopes that the servers will get the picture and demand better performance by the rest of the team. Again, a high tip in such a situation just perpetuates the issue for other diners. Note, though, that I’m not a miser, nor do I shaft the server when this happens. I might just not leave as much as I would otherwise (perhaps 14%, just enough to get the server’s attention that all was not right without screwing him). Also, for me, this isn’t a one way street, I regularly leave 20-25% for good service. My baseline is 16-18% for adequate service. Indeed, it is a very rare event that I leave less than 15%. (also, I love the ribald comment about olive garden! I absolutely agree, and if I’m at a big-box restaurant, I don’t expect perfection, just par for that venue. A few foibles is part of the deal, and I usually leave 18-20%. But if the restaurant is charging $25-35+/entree, the service should reflect that price).
Not all servers get less than minimum wage. States, in their discretion, may opt out of the federal server wage of ~$2 and make it higher. Minnesota, where I live, requires servers be paid the true minimum wage, and the tips they receive is in addition to that.
Finally, I will note that the adjustment made to me was on a bill for which I tipped 18%. There were no issues at the restaurant, and certainly nothing about our interaction with the server that would have indicated that she might feel compelled to exact criminal revenge upon us. Alas, it seemed to be sheer greed, upping the final amount of the bill by a few dollars (so that the bill was 59 instead of 57, lest we notice 60+ on our statement).
64.
ChangeOfFate
August 30th, 2008 at 2:57 am
I’m not condoning what servers do (the bad ones) but people do need to stop tipping like it’s 1950.
10% is no longer the standard tip. 15% 18% 20% are the average, good and excellent service tips. Try waiting tables to pay for college and you’ll realize how quickly you rely on the generosity of your customers. Once again I in no way condone this malicious action but leaving $3 dollars on a $30 check? Let’s be reasonable here.
$2.13/hr that’s one of the FEW hourly par rates that have never changed with the economy and the increasing minimum wage.
e-mail me if you want to talk about it.
changeoffate@gmail.com
65.
Programmer in NJ
September 9th, 2008 at 11:33 pm
Man, I have a hard enough time calculating the 2.3% I’m gonna leave as a tip, now I gotta do all this extra math?
66.
stupid server
September 19th, 2008 at 1:19 am
“hmmmm, excellent advice, however it involves too much math, perhaps the tip of “go back to school” is the only tip one should leave a server. Harsh yes, bound to be the thing that kills a perfectly good date, absolutely. But perhaps they will go back to school and no longer have to whine about not being being paid $25 an hour to do an incredibly unskilled job.”
I love how people have a mind set like this. Believe it or not its stressful listening to people like you that are so unhappy with life and take it out on people serving you like we are you b**** then leaving us 2 dollars. A gallon of gas cost more than that. And then the whole go to school thing. Not all servers are lazy and use serving as a way of getting by. Being a full time college student and working at a rest to pay bills and you want to talk down to people for working somewhere that isn’t 9 to 5 and do depend on tips to make due.I would hope any server rips you off or does something to your food because it happens more than you think. Never be rude or inconsiderate to the person handling your food.
67.
Instant Loan
September 24th, 2008 at 11:27 am
So its way better to pay cash. No hidden charges or any financial stress in the future unlike using credit card for purchases.
68.
Erosion Control Services
October 15th, 2008 at 5:51 pm
Never gave a thought to this. I’m gonna watch it now though. Or maybe pay cash. Seems like a lot of trouble – you sure made stupid server mad!
69.
horoskop
November 28th, 2008 at 5:02 pm
I almost always tip in cash, and leave a $0.00 tip on my card.
70.
indonesian
December 20th, 2008 at 4:56 pm
I never found such a thieving in high reputation restaurant in my country. BUt if they did they bet their reputation , if someone knows the restaurant would be sued by their own customer. I usually give an extra tip for the waitress when she bills me and I pay cash (same idea with rstlne above).. Using credit card for paying food I think it’s not a good idea — you know,– more debt just for “high class” food. Ohh, please no. Ask your wife to cook if you have no money.
71.
kb
February 15th, 2009 at 4:03 pm
everybody should have to work a week as a server before they are aloud to eat out or respond to this crap. I am pissed because ive been a server since i was 14. I have had to work holidays and days when i wanted to do something becuase thats how the buisness works. You get off when they tell you. If its busy and you have been there since 7:00am guess what you are there till 12 am….yes it has happened to me. And you are not mandated to get a break. Some nights servers work 8-10 shifts where they never get a chance to go to the bathroom.
You should all try having 4 tables with people at different points in their meals, and no everything is not in your control
everything is computerized now, so u have to wait for a computer to enter your order, you have to wait for a computer to print the bill, you have to wait for a computer to change orders or swipe cards,
you also have to wait for a bartender to make your drinks, the kitchen to cook your food cause guess what servers do not cook the food, dont know if u knew that so if takes awhile to get ur food you might want to look around….if you had to wait and hour or two for your food your an idiot if you think your food will be out in less than half an hour
And if you use cash your server has to go wait in line to have it broken down if its not exact and you are not giving them the change…and guess what if theres a line for take out and the bar is crowded your server has to wait for that change
I used to love waitressing but after working at “the cheesecake factory” where idiots come in because its like a prada purse to them and they can not afford it or to cheap and leave me next to nothing after i busted my ass and i have to tip out 5 % of my sales….not my tips…my sales……no matter what i made and i leave with less than i tipped out for the day i am pissed.
And not to mention that some idiots out there can not add and mess up there own slips is another point totally.
72.
kb
February 15th, 2009 at 4:05 pm
and by the way programmer i would not go back to any place twice if u leave 2.3 % because servers do remember people….or at leate i do and i would just refuse to serve you buyt others would do things…..watch the movie “waiting” then maybe you might think twice!!
73.
montreal mortgage
May 1st, 2009 at 8:44 am
10% is no longer the standard tip. 15% 18% 20% are the average, good and excellent service tips.
but still, everything depends of the service, sometime i don’t wont to tip at all
74.
waiter
May 6th, 2009 at 10:25 pm
this calculation is very helpful.everybody follow this calculation.anytime i am going hotel i am giving tips.it is very informative blog.thank u for sharing.
75.
Craig
May 18th, 2009 at 1:08 pm
Hi,
Thanks for the great article!
I’ve got a question though: What do you do if the TOTAL is 66.00? 6+6 is 12 so would I make the total 66.12 or would I put it as 66.02?
Thanks for any help,
Craig
76.
bingo codes
May 24th, 2009 at 10:39 pm
nice tip! no pun intended.
77.
juni
May 26th, 2009 at 3:30 am
Thanks for the great article!
I’ve got a question though: What do you do if the TOTAL is 66.00? 6+6 is 12 so would I make the total 66.12 or would I put it as 66.02?
Thanks for any help,
http://www.wowgold-powerleveling.com/
78.
Jennifer
May 28th, 2009 at 5:14 pm
Thanks for the great tips! My sister was a victim of this a few times, I’m going to forward this article to her. I also learned a lot. I usually put a huge $ sign in front and circle both numbers so they can’t change it. San Mateo Restaurants
79.
merchant accounts
June 1st, 2009 at 2:24 am
Hello. I have never had a credit card and I’m really tired of carrying all this annoying cash about me. But I am afraid that I can miss or delay monthly credit card bill and it will end up in a debt. Hello, your site leaves an impression! It’s utterly important that the site should be created by experts, especially a credit related site.
80.
One Time Arclight Customer
June 12th, 2009 at 6:41 pm
I had a server steal from me at the Arclight in Hollywood. The service was TERRIBLE. We saw out server 3 times for the 45 minute meal.
1) take the drink and food order (since we waited so long to see him)
2) delivery the food and drinks
3) give us the bill.
He was more interested in the friends that were there at the time, so I tipped him $1.
When I got home I recorded the transaction in Quicken and had a pleasant weekend. When I reconciled the account a few days later, the receipt from the Arclight was $9 more than I paid (including tip), so the jerk added a zero behind the 1 in the $1.00 top and tried to rob me.
The bank was very helpful, since I had my copy of the receipt and I got my $9 back. I also called the Arclight and called shenanigans against the waiter (who’s name I wrote down because of the bad service). Not sure if the Archlight ever did anything, other than being apologetic and I have not set foot in that place since then.
I have also started to “checksum” my restaurant tips/totals since then.
81.
Mayhem
June 12th, 2009 at 6:45 pm
kb.. I remember when tips were addons for good service and not expected. Should be lucky to get 2.3% or ANY type of type if bad service is given to a customer.
If I leave a tip lower than 10%, I’m never going back to that establishment anyway.
82.
RikF
June 12th, 2009 at 10:15 pm
Surely the solution is for restaurants/bars etc. to start actually paying at least min. wage to servers etc. Why is this a hard concept? Yes, the customer ends up paying them by a less direct route, but then they know that, at a minimum, they’ll be going home with a living wage, the same as every other (myself currently included) min. wage worker
83.
Noel
June 13th, 2009 at 1:21 pm
Spot the spam comment @ #79!
84.
Crazytree
June 13th, 2009 at 11:16 pm
This is the OP of the original Fatwallet thread, and I approve of this blog.
85.
Crazytree
June 13th, 2009 at 11:17 pm
Oh, and I have a penis.
Apparently this was an outstanding issue in the original blog posting.
86.
JimN
June 14th, 2009 at 12:00 pm
I pay my tips in cash like several others have mentioned. However, don’t write 0.00 on the tip line, too easy to add a one and get 10.00.
Write the word CASH on the tip line. Very hard to change the meaning and it also prevents the server from claiming you left 0.00 and stiffed them.
Hey, I pay my taxes, they should too.
87.
HikingStick
June 15th, 2009 at 9:20 am
You can also hand-write the total amount along the length of the receipt. “Fourty-nine and 36/100 dollars” provides another way to ensure the correct amount is reflected on the receipt. I also tend to tip cash, and will line out the “TIP” section on the receipt, and will always fill in the total amount with very blocky letters (so any attempts to make fives into sixes will be more obvious).
88.
detailing
June 15th, 2009 at 1:57 pm
wow! i never would have ever even thought to double-check these thieves! i guess being a generous tipper is a good deterrent, but what if you get a bad server to begin with?
89.
William
June 23rd, 2009 at 11:20 pm
I’ve been in the food service industry for many, many years and your article seems rather biased against the server. First of all, I can tell you as a matter of fact by experience that most people who tip poorly will do so whether they had poor service or a 5 star experience. In addition, people who tip poorly for good service outnumber those who intentionally tip poorly specifically for bad service by an easy 10 to 1 margin. There are many more competent to good servers than bad ones.
As far as this kind of thievery goes, I’ve seen it myself. It goes to the moral status of the individual and not some commonly practiced deception learned at some evil server boot camp as you would like to disturb the reader into thinking.
What isn’t mentioned here is the money that is TAKEN away from the server when they earned it by completing their job correctly. There is a reason why many places have an automatic tip at certain table sizes. This is because the customer who will “steal” from the server by not paying him for the job he did far outnumber the servers who will steal from the customers by tip fraud.
We are one of the very rare job areas that rely on the customer to honestly and morally pay the appropriate salary for the work we’ve done, and provide clear guidelines for appropriate tipping procedures. Sadly, because it is in the customers right to refuse to pay us for the work they’ve contracted us to do, they often do just that, not because the service was bad but because of the economy, their newborn baby, or rising gas prices. Many have told me just that, as they leave me empty handed after complimenting my service.
I’d like to see just one of you walk into Publix, get $100 in groceries, and give the cashier $80, saying “sorry, I have a newborn”, and attempt to leave the store with everything.
My point is that there are more problems with people who take money out of my familys mouths that with my co-workers taking money out of theirs. But of course that side is never explored fully because then you’d have to look at yourselves in the mirror.
Having said that, most customers are a joy to wait on and do tip fairly. It’s the customers that sometimes make the intense and demonding job tolerable. It’s just that you sound like you single us out as if we’re the only ones capable of these type of actions.
Anyway, off topic a bit and long I apologize but just pay all tips in cash TO the waiters hand as even the HOSTESS and the OWNER or the busperson can be the thief as well and always cross out the tip lines thoroughly in pen.
90.
dedicated game servers
June 28th, 2009 at 12:00 pm
this is so bad that waiters would do this. This is so deceiving to this. They definitely need to be prosecuted for this. This is so tricky to do this.
91.
Chicken Recipes
June 30th, 2009 at 11:10 pm
Never been caught out like that. I do tip quite well though most of the time at around 20% to 30% depending on the service level. On a very rare occasion when I have had really bad service I have made a point of paying cash, giving no tip at all and letting them know why.
92.
William
July 5th, 2009 at 3:06 am
I neglected to add something in my last post, and this is important… VERY important. Before you jump down the waiters throat for working your credit card it’s also possible that it’s the host or hostess who’s responsible. Or the busboy who has your CC#… I quit my last job because the owners wife, who was also the hostess, stole around $50 a night by ringing our tips up to the house and probably adding to them as well… yes, it was really horrible working at HOWARD’s RESTAURANT of ENGLEWOOD FLORIDA… also dont order top shelf liquor there, they fill the Grey Goose bottle with well vodka. Lesson: EVERYONE sucks!!! Not just waiters!
93.
domain renewal
July 11th, 2009 at 12:13 am
crime is definitely going up. There are so many scams out there.
94.
Sexy SMS
July 13th, 2009 at 4:32 am
One of my friends was caught in this type scam and this gave me a chance to beware of this sort of criminal activities taking place on public spots.
95.
make money
July 14th, 2009 at 11:48 am
Thanks for this Very nice article
Regards
96.
how to stop cravings
July 17th, 2009 at 8:11 am
Cool tip! Although I a not sure how much maths I want to do after having a nice meal and a glass of red wine …
Admittedly, I never noticed having my tip changed, but what is a problem is the restaurants charging you on your bill more than you had (or charging you for the more expensive bottle of wine that you just decided not to go for).
This is not for the benefit of the server and probably accidental, but it does happen quite a lot!
97.
Richard
July 17th, 2009 at 3:07 pm
How about don’t be cheap and don’t eat out if you can’t afford to leave a decent tip?
98.
Jennifer
July 17th, 2009 at 10:03 pm
Good gracious…I tip 10% for take-out! (and 25% for sit-down service.)
99.
Marco
July 20th, 2009 at 11:03 am
I do not believe in tipping people to perform the job they were hired to do.
100.
st
July 26th, 2009 at 7:47 pm
I was on vacation this week and ate in restaurants twice a day for ten days. Checking my debit statements, I have noticed that NOT ONE server took my tip. In other words, I gave tips on credit cards 20 times. And out of those 20 times, the only thing i was charged is my original bill. WHY? I actually went online to find out if servers actually get the tip on credit card since looking at my receipts, the purchase was already rung and authorized before I signed it. And my credit card number was not on the receipt anywhere, so how are they getting their tips? I feel really bad because that means 20 excellent servers did not get a tip from me and my party of between two and six people. Any one know why my tips were not taken?
101.
Andrew
August 11th, 2009 at 7:29 pm
Marco (2 up) come in to the restaurant I work at, tell me when I greet you that you “don’t believe in tipping people for a job they were hired to do” and then we’ll see how long it takes to get your food, how long it takes to get refills if you get any at all, and how nice your experience is. The job we are hired to do is take your order and deliver your food. Whether that takes 15 minutes or 45 minutes, and whether you get refills and a smile depends on the tip we anticipate getting. Also, if you are a regular customer at a restaurant and don’t tip, you better hope that you’re not recognized because not only will you get bad service, but you may have icky things put in your food. Watch the movie “Waiting” and you’ll get an idea of what can happen.
102.
Natalie
September 11th, 2009 at 4:08 am
I am somewhat offended by the title “Fight Thieving Restaurant Servers…” Yes, I am a server but I also have a great deal of integrity. At the end of my shift yesterday when I was entering my credit card tips, I had to dock myself a dollar on an already low tip because the guest had their total wrong. So although the tip line said $5.00 on a $28.XX check, they put the total as $32.XX, which is the line I have to go by. It’s really obnoxious to have customers who come in and act like they are so much smarter than I am, then “mess up” on simple addition. Or they fill out the credit card receipt and “accidentally” take the Merchant Copy, leaving a blank Customer Copy with the imprint of what they wrote on the receipt that I need to claim my tip. I call it a ghost tip, I can see what I would have gotten if they hadn’t taken my copy. But I circle “Merchant Copy” and so I think they are thieving customers who are ashamed of themselves, as they should be. Maybe we could come up with a clever way to make sure customers don’t make “mistakes” like that anymore.
103.
Paul
October 19th, 2009 at 6:42 am
Obviously there are both honest and dishonest servers in the restaurant industry. But the same can be said about any industry – services contractors such as plumbers, electricians, accountants, mortgage agents, and even health care professionals. I believe that the above is an issue, but not the only industry where the net results is the consumer is out more money than what they originally bargained for. All that said, it’s good to learn exactly how the mechanics of the ripoff happen, and what to do to protect myself. Thanks for the post.
104.
lewis
December 11th, 2009 at 7:19 am
just to leave a note here, if your thinking to leave a tip to appreciate your waiters good service, leave it in cash or else the company will always take a good percentage of it plus tax over it which gives your waiter about only 60% of the money you gave him, giving like this massive amounts of money to the company… so dont tip on cards or even leave service charge, leave a tip for your waiter and not for the restaurant profit…
105.
shelby
January 13th, 2010 at 3:09 am
This is retarded. I’ve been a server for almost nine years and have never seen of anyone doing this (and trust me servers like to share things to one another!) How about telling us how to protect ourselves against terrible tips or when you brilliant diners conveniently take both copies of the credit card receipt?! Also, most people don’t realize that we don’t generally keep that whole tip… we tip out the hosts, bussers, bartenders, and other working areas of the restaurant. Lastly, we put up with alot of BS because people are picky about their food.
106.
Nuge81
January 25th, 2010 at 5:45 pm
In response to lewis. It is 100% illegal for any restaurant to take any amount of a service charge left for a server/bartender on a credit card slip. They do get taxed extra on these because it is automatically added to their income (cash is left up to the server to declare).
I have been a restaurant manager for years, and was a server for 10 years before that. I have never seen or heard of anyone changing the numers on a credit card slip to adjust for a shitty tip. I HAVE heard never ending complaining from staff about the lack of tips they’ve recieved even for excellent service. I take pride in my staff that we’ve hired at my establishment (which is a nice restaurant in a busy city not olive garden). Don’t get me wrong, there are plenty of bad people out there, and bad servers who may do this and i have just never heard, but the biggest percentage we are dealing with is the amount of assholes who eat out thinking that the tip starts at 0 and moves up due to service. There are never ending things that get in the way of amazing service. More things than anyone who has never worked in the restaurant business will EVER know or understand. Believe me i have tried to explain to the general public all the things that happen in restaurants and it is usually on deaf ears that i try to justify a late soda, or check.
i could continue on in this way for days. I guess i’ll just end with i believe every person should work in the service industry for a semester in high school or college to really understand what we go through and how horrible the general public really can be.
107.
Jane
January 26th, 2010 at 1:17 pm
I have never paid attention to my bills but my son was a waiter through college and told me it was relatively common for people to do that.. especially when they felt cheated by their tip.
108.
K-Ray
February 19th, 2010 at 2:28 pm
I dont have time to read every post here, but i hope to high heaven that someone or two refuted at least the title of this blog about how servers are thieving. I’ve been stiffed many times for whatever reason, but i would hope that people check their statements and any of us would be caught especially in this digital age when a customer can go out to his car and check his bank charges on his cel phone. So i never do it. Tips are obviously important but it all works out at the end of the night if you care about your job even a little bit. So for all of you that think we’re all actors that want to steal your money after we forgot to ring in your soup, screw off
109.
ajoe
March 31st, 2010 at 3:04 pm
intresting stuff!
110.
cam
March 31st, 2010 at 3:05 pm
This is a really good post and something I never thought about, but I do recall a few eatery charges on my credit card that seemed to be much higher than I recalled spending. Well I think I will make an effort to bring enuf cash for tipping from now on if possible!
111.
Ellen
April 12th, 2010 at 5:36 am
I agree with k-ray! It’s a bit of a blanket statement to say that all non slip tape servers are thieving!
112.
Graeme Davidson
April 16th, 2010 at 3:50 pm
You should go to my blog and read about the bad service I got in a 2 Michelin starred restaurant in London. Absolutely disgraceful and they asked me to pay service charge plus a tip!
I have written a letter of complaint to them and I am now awaiting a response to see how they rectify what they did
http://equatorlive.com/mmmbop/a-review-of-latelier-de-joel-robuchon-london/
113.
must university reviews
April 20th, 2010 at 2:51 am
thing to do, and it’s a fantastic idea! This happened to me and a few friends at a restaurant we frequent. Really ticks me off when someone pulls crap like adding another dollar to the tip. I love that this is a cool, geeky way to check for that kind of scam.
114.
Nic
April 25th, 2010 at 7:19 am
I visited the US a few years back, and one thing which really struck me was servers expectations for tips. Over here in the UK although many people do tip, servers do not have an expectation for it. meditation music
115.
John Riker
April 28th, 2010 at 6:16 pm
Last time I was in the U.S. I was really confused about the tips expectations. When I got back home and checked my credit card statement I found examples like the one you described here. If I only had read this entry before..
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Ryan73
April 29th, 2010 at 5:04 am
Yeah, this could happen. But I don’t use cash and I do my math real quick, so they can’t pull a fast one on me. But this is really heplful, thanks.
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April 29th, 2010 at 5:08 am
Nice entry!
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May 3rd, 2010 at 9:31 pm
See this is why I’m always reluctant to leave tips. Just do it in cash, guys, less issues. Raw Food Weight Loss
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Gloria
May 9th, 2010 at 6:34 pm
I am a waitress and I prefer when my customers leave me cash. Don’t always assume it’s the wait staff that’s ripping you off though please. The place I work just changed how they do tip out for us from CC’s and we are getting ripped off, so I wouldn’t be surprised if the place is ripping off customers too!! As a waitress I never even touch my CC tickets. The hostess or manager does. So please don’t put ALL the blame on us. Sometimes, we are just as much the victim.
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May 14th, 2010 at 1:10 am
This is very interesting post. Now we should be more careful when using a credit card.
Thanks
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May 24th, 2010 at 1:54 am
Thanks for these tips. I will be careful next time when I use credit card in a restaurant. It is better to settle the bill with cash.
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May 27th, 2010 at 9:08 am
use cash only. Thus, you pay for what you pay at the time of the transaction, and there is no need to check the receipt later
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Caitlin
May 29th, 2010 at 12:42 pm
You call it thieving, but when you are a shitty ass customer and tip less than 15% WE are taxed on you cheap asses so really we end up paying for you to come see us….Ive waitressed high end and low end people who actually got money usually always do the 20% tip, but then I moved and worked at some place with less desirable customers and they would do 10% 5% etc….you desearve to have a waitress do that shit to you, and btw we remember you!!!! and no your food is not safe or drinks….think about that
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May 30th, 2010 at 12:13 am
Yup, credit card sucks
Always use your cash to pay the bill and remember to bring a calculator, LOL
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June 1st, 2010 at 12:41 pm
That’s great thinking! An awesome way to make sure a shady waiter isn’t ripping you off.
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June 2nd, 2010 at 6:48 am
I didn’t pay much attention to restaurant bills as long as I payed with my credit card because I considered it unbreakable. But after reading your article I noticed this is quite a habit in any restaurant supply store. With your check sum technique I was able to actually catch two of the restaurants that wanted to rip me off. They blamed it on the employees and apologized.
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Steven
June 2nd, 2010 at 1:10 pm
That would certainly be a career ending move for any waiter or waitress, yet I am sure it happens frequently. Sometimes the lure of “easy” money is a little too much to pass up for short sighted people.
Personally, I am meticulous with my credit statements and I always match up the actual receipt I received with the credit card statement. I am sure that many are not so diligent and that’s why they get away with it.
If you think it can’t happen to you, guess again.
Great article and great tips. Thanks.
Steven
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June 8th, 2010 at 2:02 pm
For me i always tip in cash. I don’t want to go for any other option.
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June 9th, 2010 at 6:27 am
Yes, using credit cards at restaurants is like giving your card to thieves. I always use cash in restaurants. Thanks for your advice.
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June 9th, 2010 at 7:17 pm
Wow, applying the checksum method is super genius. I want to do that from now on. I wonder how many times I’ve been thieved by a server. I wouldn’t think it’s very often. I could see me getting shafted more by a bartender who’s disgrunted than a server. Just my two cents though. Thanks for the awesome post.
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June 13th, 2010 at 12:12 am
what you pay at the time of the transaction and there’s no need to check receipts later.
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June 13th, 2010 at 2:03 am
Hello!I think it is very interesting information!
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June 14th, 2010 at 3:52 pm
Very interesting Nick , thanks so much for sharing.
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June 20th, 2010 at 10:37 pm
I never went through such details before but thanks for the info! Anyway, I think it is much better to use cash for the tips.
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eWallet
June 22nd, 2010 at 5:54 pm
this seems like a good idea, but it was almost a little too tedious and mathematical to really wanna do every time.. cash is prob the way to go if you’re nervous about it.
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July 1st, 2010 at 9:39 am
Things happen in restaurants. There might be a problem in the kitchen or the other table might be very demanding of a server’s time. When we run into a bad service situation, hearing the words “I am sorry” will determine how much we tip.
We recently ran into a problem of bad service coupled with a worse attitude. We were dining with a friend who got her own check. We normally tip at least 18%. This time we wrote a big fat “0″ on the charge slip next to the tip amount and my friend gave her $1. We were shocked when we check our credit card statement to find that the server took $3 from us and $2 from my friend. I called the manager and she said she never heard of this happening. I wonder….
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July 6th, 2010 at 5:20 am
I always tip in cash. It is best to use a word instead of a number when you fill something out on the tip line. Just write ‘cash’ or ‘on table’ instead of using 0.
Still a good idea if you aren’t carrying cash tho!
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July 15th, 2010 at 12:47 pm
Until now I never gave a thought to any of the credit cards statement regarding these smaller expenses, but after reading this post, I think that I should have paid closer look to the statements…Its alright, I still have the time to correct myself and start making this a habit of checking the credit card statements…:)
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July 16th, 2010 at 4:39 am
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July 18th, 2010 at 1:43 pm
As I often go to restaurants, it has happened to me several times. Like we say in France, “il ne faut pas se laisser faire”…
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July 20th, 2010 at 5:55 pm
Great post! Thanks for the tip…
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July 26th, 2010 at 2:51 am
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July 26th, 2010 at 4:40 am
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July 26th, 2010 at 7:03 am
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July 26th, 2010 at 9:20 pm
I never went through such details before but thanks for the info! Anyway, I think it is much better to use cash for the tips.sss
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tiffany
July 26th, 2010 at 10:44 pm
One could write the tip out and not use numerals. i.e. “three” versus “$3.00″ It’d be a lot harder to turn “three” into “eight” than it is to turn “3.00″ to “8.00″
Not nearly as cool as the checksum method though..i think this is right!
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July 27th, 2010 at 3:16 am
You’ve really opened my eyes on this one – thank you.
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July 29th, 2010 at 8:18 pm
I usually give an extra tip for the waitress when she bills me and I pay cash (same idea with rstlne above).. Using credit card for paying food I think it’s not a good idea — you know,– more debt just for “high class” food. Ohh, please no. Ask your wife to cook if you have no money.
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July 31st, 2010 at 9:35 pm
Nick thanks for this useful tips, for me tip in cash is better.
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August 2nd, 2010 at 6:41 am
I’ve had a server add on $10 once before when I was traveling. The most insulting thing was that I tipped well!
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August 3rd, 2010 at 3:35 pm
Hi,
Thanks for such post and as well as such discussiotn too.
I used pay restuarenr bill through my reward card. I usually avoid to pay through credir OR debit cards
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August 3rd, 2010 at 3:37 pm
What about cash payment dear? I think it is the best option we can use.
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August 6th, 2010 at 9:43 pm
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August 23rd, 2010 at 3:31 pm
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August 29th, 2010 at 9:41 am
Maybe the best way to prevent this unscrupolous servers suck money on credit cards is to give tips through cash or not give at all.
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August 30th, 2010 at 5:07 pm
Prety good idea. Thanks for sharing.
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September 1st, 2010 at 6:36 pm
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September 1st, 2010 at 10:13 pm
Another sneaky tactic is to simply add the tip onto large parties and then conveniently “forget” to tell them the tip is included on the bill. Equates to DOUBLE TIP.
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September 2nd, 2010 at 2:58 pm
Very nice idea. Thank you.
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September 11th, 2010 at 10:28 pm
Can’t believe people only now found this out. It’s about time that someone wrote a story about this behavior.
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September 15th, 2010 at 5:29 am
I possibly could be here all day and going into detail.
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September 22nd, 2010 at 12:12 pm
Very informative article, I have actually witnessed a credit card theif but this one was at a retail store. And it’s kinda interesting what they do, but scary. They purchase a credit card scanner from online, it’s a small wallet size credit card scanner, where you slide the card through and it records all of your credit card information. It is 100% illegal, and unfortunately at some retail stores, grocery stores, and even restaurants, the cashier would take your credit card, swipe it in a fraction of a second using her device which you cannot see thanks to the counter blocking your view, and than they will take your credit card and slide it through their machine. Always be careful when giving your credit card away to someone, look at what they are doing, do not turn your head away and make sure it was processed correctly.
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September 22nd, 2010 at 10:31 pm
Luckily I was already doing something similar to this after it happened to me once at a very busy restaurant and they tried to double bill us for having a party of more than 8. Since that time, I always leave weird combination of numbers I know can be added together.
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September 27th, 2010 at 11:40 pm
That’s why I have a camera trained on the cash register at my store, not only to make sure customers are not stealing from me, but to make sure my employees are not doing anything crooked as well.
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September 28th, 2010 at 7:09 pm
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October 26th, 2010 at 10:03 am
First of all every server across america makes the same rate i know this because i am a server i make 2.13 per hour thats it.
I depend on tipping to feed my family most people tip an average of 8-9 percent try feeding your family on 30.00 a day.
I amazed that you complain about servers stealing on every bill is a total means total no matter what number the server puts in, As you put the total in you cant be charged more.
People in todays world many do not leave a fair percentage i might see 1 in 8 tables leave 15-20 percent. If you go to a resteraunt and leave no tip dont ever sit in that servers section again period she or he will remember you and you will get bad service from then on. If you go in that resteraunt again that server will tell rest how you treated them meaning they give you bad service if you rock the boat you will fall in the water.
Servers and waitresses say why give someone who leave no tip great service i would rather work harder for those who feed my family and keep my bills paid wouldnt you?
Alot of times what you see as bad service you are blind to.
New rules throughout resteraunts require servers to run food roll silverware refill there assignment such as beverage coolers while waiting on tables not a easy task ontop of having 4-7 tables at a time. If your food is running late 90 percent of the time it isnt the servers fault its the kitchens.
I have lost many tips because of late food that i had absolutly nothing to do with theres no possible way servers or waitresses can make it faster.
Tbh most slow service in todays resteraunts corporate is to blaim for. They cut cost everywhere from bussers to having a food runner even not having enough people scheduled to work many nights some servers or waitresses dont show up meaning the rest need to work harder. Its this way at 90 percent of resteraunts across america.
Ever wonder why you give a waiter or waitress your card there gone for 5 minutes ill tell you why. Over 60 percent of cards require manual to enter most dont read at all in resteraunts so try putting in all card numbers then finding a manager to ok the transaction within 5 minutes isnt easy most managers are buisy and the server must wait on them while your waiting on the server.
Hopefully you see now that theres alot more to a servers job then refilling drinks its a mentaly exhausting job try remembering 100 glasses at your sections tables and whats in all of them from unsweet – sweet tea to coke – diet coke- dr pepper its not as easy as it appears.
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I have never thought about that. I will be more careful in the future. I am going to give the checksum a try.
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November 5th, 2010 at 2:30 am
I am a waitress and I prefer when my customers leave me cash. Don’t always assume it’s the wait staff that’s ripping you off though please. The place I work just changed how they do tip out for us from CC’s and we are getting ripped off, so I wouldn’t be surprised if the place is ripping off customers too!! As a waitress I never even touch my CC tickets. The hostess or manager does. So please don’t put ALL the blame on us. Sometimes, we are just as much the victim.
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November 7th, 2010 at 10:43 am
Some restaurant servers like look for tips no matter how bad their services are. I’m of the opinion that bad service at the restaurant deserves no tip.
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November 11th, 2010 at 7:09 am
Punny Money has a way to help you catch tip fraud without having to compare your receipts to your statements (you do need to save your receipts, though). You use a checksum method. Adjust the pennies in your tip so the last digit to the right of the decimal point equals the sum of the digits to the left of the decimal point of the total bill.
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November 11th, 2010 at 7:17 am
I had a waitstaff friend once tell me that writing “cash” on the tip line was not good from their perspective. When you tip in cash, it might or might not actually get declared on taxes.
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November 11th, 2010 at 7:24 am
-if you use a debit card at a restaurant: if you are one of THOSE people who run home and login to see how much money you’ve spent while out shopping/eating out, the charge that will appear (for at least a few hours, if not 24 hours) will be your total bill plus a 20% tip. this is visa’s way of making sure you have enough in your bank account to cover a 20% tip. when the restaurant runs its batch at the end of the night, the ACTUAL tip (i’m relying on server honesty here) will then be posted to your account.
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November 16th, 2010 at 4:16 pm
People in today world many do not leave a fair percentage i might see 1 in 8 tables leave 15-20 percent. If you go to a restaurant and leave no tip don’t ever sit in that servers section again period she or he will remember you and you will get bad service from then on.
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November 17th, 2010 at 8:48 am
Great article. I’ve been manually calculating palindromic tips at restaurants for years. Makes it very easy to spot fraud/mistakes on my credit card bill. Recently, I wrote Tip Pal, which is a free web-based palindromic tip calculator. I use it in Safari on my iPhone.
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November 23rd, 2010 at 3:21 pm
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November 23rd, 2010 at 4:19 pm
I think calling the restaurant and explaining the situation is the most important part, after that call the police!
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I like this tip, I’m going to start using it right away.
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December 10th, 2010 at 11:19 am
The easiest way to combat this illegal and downright nasty behavior is to reconcile your receipts against your credit card statements each and every month. You’ll spot restaurant wrongdoing and be able to phone it in to your credit card issuer faster than you can say “there’s a fly in my soup.”
Good One!!
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December 13th, 2010 at 3:53 am
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I promptly called the company and complained. It was eventually reversed.
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Some restaurant servers like look for tips no matter how bad their services are. I’m of the opinion that bad service at the restaurant deserves no tip. Thanks
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December 20th, 2010 at 12:08 pm
From a server’s perceptive: 1) we do not cook the food, if you come in during a rush you and it takes 20-30 mins You cannot blame the server for the delay. Sometimes we are Double, triple, quadruple+ sat. I know in my case, I let my guests know and apologize in advance any delay the rush may cause them. 2) servers in America make $4.65/hr… Yes, people can get another job if they are not satisfied with their income, but the cost of college is expensive, and a person under 24 years of age cannot claim independent for financial aid…and financial aid doesn’t cover 100% of the cost…or gas money or rent, etc. When attending to school full time as a main priority, 1 of the only part time jobs that you can make decent money(most part time jobs only pay minimum wage) in is Serving. 3) Yes, as a server, trust me I do understand that there are some they are horrible and rude and should not be working with people. 4) We cannot read your minds or moods. 5) IT IS NOT JUST THE SERVER YOU ARE TIPPING, 15% OF THE SERVERS TIPS GO TO THE BAR/HOSTS/BUSSER. 6) Standard tipping is 15-20+%,(doubling the tax is an easy way to tip in this range) JUST THINK: If you are tight cashed around the holiday and think that is good enough excuse to leave less than 15% on great service – think how tight cashed that broke college student that is serving you is also. And now bc you’re being cheap they have to tip out 15% of their 10% tip from you to the busser, hosts, bar. BOTTOMLINE: If you can’t afford to leave a few extra bucks, then stay home and cook your own food.
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I promptly called the company and complained. It was eventually reversed. haha it is really。。- -
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February 2nd, 2011 at 10:11 am
OMG. You all are horrible.
ONE: the “go back to school” comment really offends me. after i graduated with a college degree (with honors) from a well respected university, the job search was tough. i took a job serving bc i had to pay the bills somehow before i found something more fitting for a career. those i worked with were either also college grads or those who could not afford to attend school but had the wherewithal and drive to at the very least find a job.
TWO: i worked in a chain restaurant. they paid us $2.13/hour. that means if you don’t tip me for the hour i spend at your table and the other two tables tip me 10%, i’m LUCKY if i’m pulling $10/hour on top of that $2.
THREE: indyserver is right. IT IS NOT OUR FAULT IF YOUR ORDER IS WRONG OR TAKES A WHILE TO COME OUT. We are the back of the kitchen yelling at the expo and kitchen manager for you, but when the restaurant is busy there is very little we can do for you.
FOUR: IF YOU CAN’T AFFORD TO TIP AT LEAST 20% (15% IF THE SERVICE IS MERELY DECENT)
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…CONTINUED. IF YOU CAN’T AFFORD TO TIP, DON’T GO OUT TO EAT.
FIVE: You are NOT our only customer. Servers almost always have more than one table at once that is demanding the same things. A good server can manage, a great server can make you feel like they are your only table. However, sometimes the hostesses double seat us (you are sat at the exact same time as another table) and we have to multitask. Usually servers do what they can. If their attitude is truly bad, tell the manager.
SIX: What you pay is our income. So if you aren’t tipping, people’s kids aren’t getting fed. Keep that in mind.
SEVEN: Your entire article is ignorant and rude. Stop thieving servers? How about you concentrate on real crime. If this happens to you often, maybe you should consider evaluating your OWN etiquette when eating out.
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February 5th, 2011 at 10:05 am
It’s very easy to spot and check in the credit card bill without mental addition, and the checksum is “obvious” enough to a half-awake server that they’re less likely to try fiddling the bill.
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February 5th, 2011 at 10:25 am
You can do it mentally, just look ath teh credit and make a checksum of the credit card number you will then spot the fake one!
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February 6th, 2011 at 11:03 am
Sam
“1) we do not cook the food, if you come in during a rush you and it takes 20-30 mins You cannot blame the server for the delay.”
You act like you can’t POSSIBLY not put in the order correctly or forget to put in the order or delay putting in the order.
I can still blame you if you just took my order and you VOLUNTARILY decided to go to other tables that didn’t call you over, that didn’t have any requests that was before my table.
“Sometimes we are Double, triple, quadruple+ sat. I know in my case, I let my guests know and apologize in advance any delay the rush may cause them.”
If you go to the computer right after taking each table’s order, you wouldn’t be causing as much delay. In other words, let’s say Jane doe and husband were first out the bunch. By you going to take all 3 table’s orders BEFORE going to the computer, you are INTENTIONALLY delaying their food from getting to them quicker. YOU ARE, that’s a FACT. You should be right after each table if you are double or triple sat, going to that computer to put in orders. Holding my table’s order in your hand during the time it takes 2 other parties that may be 4 or 5 people to give their orders with possible questions, appetizers, modified orders, etc. can take up to 10 minutes even. That 10 minutes was Jane Doe’s table’s and YOU, ONLY YOU, took that away from them, NOT the kitchen staff. It’s the GOD’S TRUTH and you know it!!
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February 6th, 2011 at 11:18 am
exserver
“that means if you don’t tip me for the hour i spend at your table and the other two tables tip me 10%, i’m LUCKY if i’m pulling $10/hour on top of that $2.”
Maybe it’s just your fault why you didn’t get a tip that you want to blame most of the problems on expos and the kitchen staff when they don’t bring us food for any obvious mistakes that come to the table. Also, YOU can help out such as if I ordered a side of ranch with an appetizer for example, YOU can pour it in. WHY depend on the expo? You sound lazy.
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February 6th, 2011 at 12:30 pm
Great Idea but with the 10% tips your leaving please dont go out to dine.
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February 7th, 2011 at 9:22 am
Springs1…
I didn’t say that the server never makes mistakes. But a good server will own up to them & apologize.
As far as being lazy goes… not sure why you’re being offensive about things.
We always would preset tables (you order fries, ketchup automatically gets put on the table by your server, you order your salad dressing on the side, we preset that too…). I don’t know why you assumed we wouldn’t?
As far as the cooking of the food goes, we have no control. Also, yes we try to stagger orders but there is a set time by which each table must have bread, drinks, etc, and we are under the gun about it. Therefore, sometimes that just isn’t possible. Even if they do not call us over, we still have to go to that table to recite the specials and greet them. No table should go without a greet for longer than a minute! That would affect tip, too, if they felt as if they were being ignored…
I was never saying ALWAYS on anything. I was one of the top servers where I worked in both sales & customer service scores – so I guess I wasn’t considered lazy by my guests or my bosses, and that’s all who matter.
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February 7th, 2011 at 9:27 pm
ex server
“(you order fries, ketchup automatically gets put on the table by your server,”
While I know some restaurants have ketchup there already, by bringing it without it being ordered is not something you should do. I actually HATE ketchup myself personally. People assume everyone is the same and that’s not how you are supposed to serve, because people are different and like different things.
“you order your salad dressing on the side, we preset that too…). I don’t know why you assumed we wouldn’t?”
Because I have had and HAVE SOOOOOO MANY problems with condiments no matter where I go, especially chain restaurants like Applebee’s for example.
“As far as the cooking of the food goes, we have no control.”
You OBVIOUSLY didn’t read my posts, did you?
You have control over the order you put into the computer, so if you pressed “Medium RARE” instead of “Medium WELL”, the cook isn’t at fault, YOU ARE if you were my server.
Also, if the food is cooked obviously not correct that you can tell something isn’t right by not having to touch anything to notice the mistake, if YOU ONLY bring it out, YOU have control over that such as if onion rings look burnt or fries that are very dark brown when they were ordered(not overdone), or bacon that looks like a piece of tape that isn’t covered up by anything that is very soggy looking when ordered extra crispy.
So not everything that gets cooked wrong do you not have control over is my point.
“Even if they do not call us over, we still have to go to that table to recite the specials and greet them. No table should go without a greet for longer than a minute! That would affect tip, too, if they felt as if they were being ignored…”
Lots of servers do “MINI-GREETS” of “I’ll be right with you all” is STILL ACCEPTABLE, because me and my husband get that at times, which we go out to eat every single weekend.
It’s up to YOU to be fair. You can go put in my order first and still before you go put in the order, just tell the table real quick that you will be right with them, then put in the order. THEN, go get the orders. That still counts as greeting. It’s not a full greeting, but it’s acceptable, even a manager agreed with me it’s very acceptable to do a mini-greet so at least the customers aren’t ignored and feel like someone knows they are there at least.
“so I guess I wasn’t considered lazy by my guests or my bosses, and that’s all who matter.”
Did you ever get times where you could have gotten a better tip and messed up? I bet you sure have, so YES, mistakes in your control do matter if you were lazy when doing the tasks that you messed up. It mattered when tip time came was my point.
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I am a server and I just want to explain something really fast.
Q. If I do $500 in sales for the night , and get tipped 15% across the board, how much money do I make?
A. It’s not 75. I have to tip out 4% of sales to support staff ($20). I have to pay a 4% credit card processing fee on the TOTAL BILL + TIP on all credit cards. About 70% of sales are credit cards today. $350 credit sales + $52.50 cc tips = 402.50. 4% = 16.10. So I make 75 – 20 (support staff) – 16.10 (fees) = $38.90. $38.90 is ~ 52% of the original $75. When you leave 15%, I get less than 7.5%. When you leave 10%, I get less than 5. Go to hell.
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January 15th, 2012 at 1:52 pm
ALRIGHT… It’s Sunday, there’s snow on the ground, it’s in the teens and I’m sitting here over coffee laughing at these comments. I’m ready to spill the real beans on pocket profit. Any restaurant server really, not just my local Olive Garden servers can benefit. You’ll have to be smart and in with the crowd at any place. If you’re the quiet, do your job and don’t talk to anyone person…don’t waste your time reading what I write. If you’re a customer, then listen up, so you’ll know the lowdown and can smile at the O.G. gangsters serving you, well, any restaurant rally. When I worked there for over 7 years, it was quite simple to make hundreds of dollars extra a week, not in these checksum deals. The checksum works for the customer to review their bill on their bank statements Off by 1 equals $10, off by 2 and that’s $20. Word of advise for servers…NEVER change a customers tip amount on credit, it’s too risky and there’s consequences to that, mainly being fired for even a penny off, really, that’s Olive Gardens policy on typing your tip amount in the computer. There’s no scamming that. Here are the golden tricks: -You’re welcome scandalist server and first time reader. First one is harder, the second one is a cake walk others are easier still. First off, get in good with one or two of the cooks, preferably just one. If they, he or she are your buddies, you’re good all day… When an order is called in, usually drug rep companies or anybody really and you take the order. btw…always be the cool kid and take phone orders. Ask the customer at the end if it will be cash or credit. If they say cash, then all you have to do is split the money after work with your cook after you tell him the order. He’ll make it and you’ll just be doing your job packaging it up. Pans of lazagna money, hundreds on a day shift when health offices and drug reps order up to go. Credit card = No scams, period when they pay. If your manager sits in the office all day and doesn’t pay attention, he or she is your best friend. Here’s the second and most widely used. The above comment about always just pay by cash and there’s not a problem is wrong. Which was right for me. Always book your receipts when you hand customers their bill, put the check on the left, so they don’t normally pull it out and get it dirty with their customer filth. People, usually put money in the right hand sleeve and don’t give your slip chit a second glance once the see the price. Example…when a bill is always the same, say $7.50 for soup, salad and breadsticks for one guest. 2 of them will be 15 even plus tax…this total never changes. When they see the bill to the left, they pay the $16.05 plus their tip. These scene always gets $20 usually. YOU WILL ALWAYS KEEP THAT DAMN RECEIPT FROM A PREVIOUS DATE. Don’t you ever loose it or accidentally leave it in a black book for some other server to find. ALWAYS keep it in your wallet or in a place not to wrinkle it, because it must always look ‘fresh’ and not be found. Even if manager asks to see your book that you carry. You’ll never have your cheat receipt as I called it. I kept mine for over at a time, until they became dirty. If a customer takes your receipt, go ahead and start sweating because the date will be different than the date you are serving them. Hopefully they’ll not see it and even if they do not say anything. They’ll usually just say to themselves, “the computer date must be off.” That’s your excuse too, if they quiz you on it. ALSO start sweating, run and dive on the book if you see your manager walking over to your table or has a history of checking the books. You can easilly make $200 extra a full shift by the normal 2 dollar ass wipe tipping customers. IF they buy anything else in this scenario, you must ring up the full order. Example add wine, it changes the number and it’s a no go. Also, if said customer pays by credit at the end, you must always ring it up, there’s no way around it. It’s cash or nothing. Note: Table times, managers can see nothing is rang up on a table with only soup salad and breadsticks, which servers get for themselves anyway. This works for all deserts and coffee or drinks as well. Just don’t ring it up. The customer hardly EVER says, Oh you made a mistake and forgot to charge me for my Raspberry Chocolate Cheese cake. Take the cash and smile. There is one more final way to make an absurd amount of money. Get in good, real good with the “card” on shift. He or she can alter any tables bill, just like a manager. Here’s the example. Other employees standing around listening scenario….Tell him or her, so as if anyone else around you hears your quick conversation, so to not be conspicuous, table 23 said his tuscan t-bone tastes different. Here’s the check. Hand him or her your paper which shows the bill, the guests are still sitting and are almost ready to leave. Wait. Then after you have completely SERVED THE TABLE their food and they paid by cash AND THEY HAVE LEFT THE BUILDING, give the nod to “correct the bill”. The t bone meal…well, that gets taken off and the “card” notes it in guest complaint in the computer and takes it off. They must leave and pay by cash, otherwise your manager will mosey on over there and…”hi, sorry your t bone wasn’t right sir, we appol….WHAT the hell are you talking about sir! My t-bone was the freakin’ bees knees. Tasted fukin amazing….Yea, pack your bags and grab your jacket, you’re fired. That’s over $20 and only one transaction. Go big or go home on this. Take $50 off the bill and split it, do it with 4, but not more or your buddies. That way it’s not always the same person getting discounts and table complaints. The ‘card’ will make a grand easy a month. The best reason for a table discount is by time. The time the food takes to get to the table is always discountable and is never debatable by the manager. They can review ticket times on their office computer or on the lcd’s across the window. SECRET….YOUR COOK buddy…when he sees a large ass expensive order under your name… He’ll know how to push the envelope of time and yes you’re guests will be pissed and hungry, but they’ll live to fight another day with you. Apologize and never get that discount for your table, unless they bitch and complain to see a manager, then call it off and it will fall on the cooks because it’s a busy evening. You will be splitting all this money in half after work over weed. Why? Because you earned a smoke by being a thinker and a do’er and you can finally afford it now. Never hurt to relax anyway and you’ll have to give your brain a rest after all this damn thinking and turning tables like Jesse Pinkman on meth. An extra thousand a month was always in order back then and I do miss it. Not the money really, the fun of it and the great stories of being Bond-like. Well, good day good servers and hungry people paying by cash. Oh yes… Annie Swan, previous O.G. manager, was the biggest thief in Olive Garden history, tens of thou$ands. Yes, she is unbelievably still the manager of the north and south Applebees here in Terre Haute, robbing them by guest numbers, gift cards and forging food costs on the delivery dates. She did the same thing to Logans Steak House, but they mason jar’d her ass. Good for them. How do I know, she’s the one who taught me these scams to benefit her on the split…too bad we had a major falling out, huh honey. Guests and customers dining…do us a favor and pay by credit card and zero out the total with ‘no tip’, write ‘no tip’ or ‘tip on table’ on your receipt. Leave cash, so we don’t have to claim it and pay the Obama administration any more taxes please. Note: State server wage is $2.14 an hour in Indiana. Meaning, when customers pay and tip by credit card, the tip amounts are always calculated and at the end of day printout, the taxes of your tips will be deducted, meaning that our $2.14/hour is always eaten up in taxes. That’s why we do not make an hourly wage on the two week paycheck, it says void on most every servers statement, because your employer can not give you a negative paycheck. That’s only $12 in actual tips per hour by credit card to eat that automatic 18% government tip tax withdraw at the end of your shift daily. Imagine you go to work and your boss gives you a zero amount check. It’s a kick in the pants, seriously. That’s why tips are so important…Give 20%, so as to not influence so much fraudulence going on to live in this world today. If you can’t give 20%, go to an establishment where you don’t have to tip, it’s that simple. Otherwise, I keep an eye on your server, the next time you come in. I’ll take out my nail clipper in the bathroom on my key-ring and issue you my right toenail in your Zuppa Toscana for good measure. Smiling…”Does everything look fine here? Please enjoy your meal folks”…your favorite server “bar-none”. I’m out of cold coffee and gotta pee now…. Wake up AMERICA!
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January 15th, 2012 at 2:30 pm
Just to clear it up for you…the soup, salad and bread stick cheat receipt may be used as many as 5 times a day, that’s an extra hundred bucks a day, that’s plenty money. Do the math on a five day work week. Don’t push it more than that. Have at least 5 cheat receipts at different costs. Say 2 guests, 3 or 4 guests, even one with a desert ect. to cover your bases on the order. Always ring up water, never soda. Even if the guest gets soda, don’t charge them for it. They won’t say anything anyhow, most of the time and will be occupied with the mis-ring rather than looking at the date and time of the recipt. You’ll get these receipts by an actual table ring, that the guest leaves behind. They always leave them behind. Store them at home in your drawer. Filing and collecting, bring them to work the same numbered day as the previous month when you rang it. That simple. Don’t ever loose track of them on your tables while in the black books and always keep your mouth shut…like I’m doing now.
SECRET TIP… Don’t you hate serving NEVER ENDING PASTA BOWLS all damn day with minimal tip? NO…. This is your most profitable season…the fall, why. Pasta bowls are all at the same price point, sms texting your cook in on it with you and what pasta bowls you need at that specific time allows it to happen. He will simply make them, just pasta and sauce and call out your table number or name when he sees you across the window…meanly, busy-like, rude and give you the bowls, deliver and serve. How do you know they’ll pay by cash? You will be asking if it will be cash or credit after you take their order, go to the kitchen, don’t ring up anything, return in two minutes with the water pitcher or coke and ask… Just say, it’s busy back there, so will this be a cash or credit so I can book it now. Keep your NIPB receipts and when they pay by cash, you’re golden, don’t ever cheat your cook! ”Does everything look fine here? Please enjoy your meal folks” -Your favorite server bar-none.
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January 15th, 2012 at 2:34 pm
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January 15th, 2012 at 3:03 pm
Olive Garden Coupons….You’re serving there right? At night when you “forget to hand over your coupons” you’re golden for the next day for at least a hundred bucks. Just don’t keep them in your book, keep them in your pockets. The books are company property and are eligible for search. To search your person requires a warrant from a judge or probable cause from an officer. Don’t chance it, leaving them in your writing book. How it works… when said customer pays by cash and leaves after their meal, don’t cash them out immediately. You’ll note that you have the $10 off coupon on hand, put the coupon code in the computer, apply it to the bill and you just made Ten bucks. Do that 10 times a day and day and car payments won’t be so tough. Wait….the end of day checker did their job and took all your coupons you put in for the day and now you don’t have any to turn in the next day? Answer…The Sunday Paper…Nationally Olive Garden publishes the fliers there. Order up the Star, The Tribune, The Bee, The SanFransico Chronicle, The NEW York times, etc… Delivered, you are out $25 a week, but Daily at your store, you’ll have that $25 back within the hour. Less if you order by ebay (yes ebayers actually sell the newspaper they pay for after they’ve read it for little over the shipping costs) TIP, get in good with your ebay newspaper seller and just ask for the Coupon Flyer for the restaurant you work for. Pay them a few bucks and it gets sent by mail to your door. This will be a weekly sell for them. Don’t pay more than a few bucks for a $10 coupon. Coupons go a long way when their not collected. The good news is the coupons images, codes and dates do not change that often.
Funny, I’ve done this so long that I’m passing all my tricks on here. I’m having fun writing this up today. Good Day… -Your favorite server bar-none.
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January 27th, 2012 at 9:58 pm
What is wrong with you people! Seriously? I am a server, wife, mother of two. If I ever got caught stealing I would loose my job, over your dollar? Screw you. Pardon me but someone will make up for your lack of integrity. I average 25% and have earned a very comfortable income serving for 5 years. I was able to build a spec house, adopt a child (both expensive) and I pay taxes on every dollar I earn. Get over yourself author. Servers are people too. The things we see in humanity-would make you cringe. Your little equation…well sorry society has made you so paranoid.
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February 14th, 2012 at 4:21 pm
I don’t care what anyone says, even if your service isn’t great, it’ still rude to tip less than 18-20%. I’ve been a server for the last four years while I’ve been in college, and let me tell you, there have definitely been days where we’re shortstaffed, someone calls out, or we get unexpectedly slammed. Sometimes you get stuck taking a big, demanding table in addition to your regular section. Although stuff like this doesn’t happen constantly, when it does, it can definitely affect the quality of service I’m able to provide. That doesn’t mean I’m not busting my ass trying. Servers don’t work for fun.. tips are how we make our living. Remember that, and be gracious and understanding. The ONLY time leaving a crappy tip is justified is if a server is rude to you.
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This was an interesting read. Most of it is filled with cheap-skate customers who are worried about a few pennies. You people should eat at home. Read what the servers are writing. The welfare of their families depend on your tips. If an extra dollar or two is too much to spare….don’t go out to eat. You should be ashamed of yourself for being such a loser.
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I still don’t understand why tipping is so ingrained in our society. I have yet to hear a good argument. There are countries where there is no tipping and restaurants survive.
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March 25th, 2012 at 6:35 am
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April 28th, 2012 at 8:47 am
Luckily I was already doing something similar to this after it happened to me once at a very busy restaurant and they tried to double bill us for having a party of more than 8. Since that time, I always leave weird combination of numbers I know can be added together.
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May 3rd, 2012 at 1:53 pm
Sad, but somehow I’m just not surprised by things like this anymore. Sigh….
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May 5th, 2012 at 1:35 pm
Thanks for the tip! Pun unintended. The worst thing that can happen to you is getting served by a waiter with bad service, and finding out that he tried to cheat on the tips given.
Usually I would tip in cash so it never really bothered me, but you can never be too safe from fraud.
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May 7th, 2012 at 4:12 pm
You lost me in all the math ;( ha ha.
Thanks for posting !
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May 8th, 2012 at 2:15 pm
Luckily I was already doing something similar to this after it happened to me once at a very busy restaurant and they tried to double bill us for having a party of more than 8. Since that time, I always leave weird combination of numbers I know can be added together.
724.
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May 20th, 2012 at 10:06 am
That’s pretty cheeky, keeping copies will certainly help.
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May 20th, 2012 at 8:54 pm
That’s pretty cheeky, keeping copies will certainly help.
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May 25th, 2012 at 7:44 am
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June 19th, 2012 at 7:44 pm
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June 21st, 2012 at 10:14 am
It’s disgusting that they should be allowed to get away with it. A thief would have to pay and so should they as it is what they are doing.
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mum2306
June 24th, 2012 at 8:14 am
Yes, you are right. Actually most of the people take this as usual issue of billing. So thanks for your ideas.
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June 24th, 2012 at 3:49 pm
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June 27th, 2012 at 1:07 pm
This type of situation is very tough to handle.It becomes difficult when the waiters of the restaurants get involved with such fake activity.If strict punishment is enacted for such activity it can be checked.
employee monitoring software. after all it was an interesting blog.
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July 2nd, 2012 at 4:09 pm
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July 2nd, 2012 at 6:14 pm
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July 13th, 2012 at 7:15 am
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July 13th, 2012 at 7:17 am
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July 14th, 2012 at 1:36 pm
Thanks for sharing it to us this wonderful ideas and articles. Keep on making great ones so that we will learn more. I will surely wait for your next articles.
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July 17th, 2012 at 11:51 pm
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July 18th, 2012 at 4:51 pm
Great that you highlight this problem as they shouldn’t be allowed to get away with this. What if it happened in the local shop of bakery, we wouldn’t let them steal from us so why should a waiter or waitress..
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July 28th, 2012 at 5:55 am
Punny money is very bad way to earn. We should try to avoid it. I am very glad that I find your regular post here. Which seems to be very important and it made good time pass for me. Thanks for sharing.
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دردشة بنات مصر
July 31st, 2012 at 9:06 am
This is indeed a very good post. I enjoyed reading it.wow !!
744.
Austin
July 31st, 2012 at 3:10 pm
Really nice post! I try to stay around a 15% tip.
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August 1st, 2012 at 3:48 pm
Wow, how outrageous that someone might do that. Much appreciate you sharing this information, I’ll forward this over to some friends too.
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August 14th, 2012 at 2:28 am
I agree, why should we be co-erced into letting people off from taking our money. We don’t let anyone else do it so why should a waiter or waitress.
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September 1st, 2012 at 11:25 am
Good post
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September 3rd, 2012 at 12:47 pm
interesting I have never seen this.
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Noomm
September 11th, 2012 at 7:52 am
Greattt idea…
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September 12th, 2012 at 9:55 pm
The easiest way to combat this illegal and downright nasty behavior is to reconcile your receipts against your credit card statements each and every month.
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September 12th, 2012 at 9:56 pm
But for the trillions of people who don’t want to go through the trouble of reconciling their receipts each month, there’s an easier way to stop tip alterations just by glancing over your credit card statement each month.
752.
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September 12th, 2012 at 9:59 pm
Adjust the amount of the tip so that the numbers in the final total to the left of the decimal point add up to the right-most digit.
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September 17th, 2012 at 10:32 am
Great info! Very simple and easy…nobody can explain as interesting as this. I appreciate your time and effort on making things simple and easily understandable. I have bookmarked your site.
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Fight Thieving Restaurant Servers With Checksum Tips…
This post talks about an apparently common problem of waiters adding extra money to your credit card payment in restaurants. Apparently servers are upset with their low tips and feel that they deserve more.
The main reason I loved this post is because…
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