Re: 'Tipping etiquette for waiters'

Having been in the restaurant industry, both front and back of the house, for nearly 25 years, I have been witness to some interesting characters, and even more interesting dining room anecdotes. I have worked in four-star establishments, as well as smaller, albeit chic, privately owned dining rooms. Tipping is always controversial.

In response to Mr. Johnson’s letter on his ‘not cheap’ dinner for him and ‘the wife,’ I found it quite disturbing that he felt compelled to punish the waiter for what is generally viewed as a standard service procedure in restaurants.

As a server in an upscale eatery in the area, I must say that unless there is a credit card in the tip book, I automatically inquire if the guest needs some change. I have never counted, or known a server who actually counts the money in front of the guest and asks if they require change.

I have served guests, present and past, who have had a $150 guest check, and they too presented cash. After the guests have departed, and I return for the tip book, the remaining $50 is there. Admittedly this is rare, especially in this area, but always appreciated and never taken for granted.

Referring to this as ‘arm twisting’ is ludicrous and pompous, and I found Mr. Johnson’s letter insulting to this industry and degrading to those who work for tips.

If the experience was so delicious up to that point, and you were celebrating, then why not say something to the owner or general manager? Or better yet, why not just keep your $10; you obviously need it more than we do.

Mr. Johnson, I sincerely hope I never have the pleasure of serving you. And, as far as the other server is concerned, I’m sure he or she isn’t concerned with their faux pas, but what I am certain of is this: they were talking about you after you left, and “we’re” laughing at you now.

M.J. Hatch