Turning the Tables on Tipping
The Diner’s Journal turns the table on a Harlem restaurant’s tipping policy. Julia Moskin writes about the recent surge of “ambitious new” Harlem restaurants, some that feel that uptowners “don’t tip the way they would downtown”.
Part of the reason I believe people don’t tip the same way is that uptown restaurants typically don’t offer the same attentive service that some downtown restaurants offer. Often they are short staffed or simply slow for no apparent reason. Tips are not the same as salaries and restaurants should be paying a fair wage to begin with. The tips should be just that — a supplement that is earned for offering good service. People who are happy with their service are more than happy to offer a little extra. Moskin seems to agree, “20 percent of the whole tab is more than many people, uptown or downtown, want to tip even for the best service.”
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#7, What is with all the
“get an MBA”, “go back to school”, “stupid”, “learn a few things”.
Calm down, this is only a discussion, no need to be so nasty with your name calling.
You sound like that crazy guy who posts on curbed about Harlem and grocery stores.
I too must say I was absolutely amazed to read the comments of the Mobays owner.I had given her and her establisment so many tries-and that was the problem-my problem. So I simply stoped patronizing the restaurant.
“No tipping would get minimum service with a attitude. The problem is not the system of tipping, but customers who are reluctant to participate”.
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Joe, it’s been a while since I’ve heard something so stupid. Congratulations. Business has a vested interest in providing excellent service and product regardless of the concept of “tipping”.
I’ve never tipped a flight attendant or the pilot. I have never tipped a subway car motorman or a bus driver. I have no idea of how my tip is distributed (if at all) when I leave it on the table (cooks/chef, busboy, waiter, etc.) Tipping distribution is contingent on the individual restaurant.
Joe, when you construct a business model you don’t factor in “tipping” into the model. The model must be sound in and of itself, the success of all aspect of the business. Good gracious, get an MBA my friend and learn a few things.
I laugh at people who buy into the obligatory “tipping model”. When you buy into that, you’re a co-conspirator in the exploitation of workers. Business has an obligation to law to pay employees the legal minimum wage and not create a business model that transfers to consumers some of their burden.
Customer have zero obligation to participate. You got it assbackwards pal. A business should spoil their customers and make the cheapest bastard feel guilty for not tipping well. It’s call spoil and kill ‘em with kindness.
Sure, you’ll get your jerks…but at the end of the day, more times than not, a business is going to be rewarded by the lion’s share of the market for their excellent service. In fact the “experience” becomes so attractive you no longer care about price.
Joe, go back to school…(yes, I’ve live in places like China were tipping was illegal).
In other countries where there is no tipping, the service typically really sucks, I remember in Europe a waitress having such an attitude when I asked for a glass of water, she gets her paycheck regardless.
The system of tipping is the American way of rewarding good performance and encouraging good service. No tipping would get minimum service with a attitude.
The problem is not the system of tipping, but customers who are reluctant to participate.
It’s time for all restaurants to start paying their Wait Staff the hourly wage of $7.15 per hour, so the reliance on TIPS wound not be that great.
Businesses like these I am honored to tip generously.
I agree with the last response that there a certain attitudinal problem on the end of the business and question and the patron. Some of these new business in Harlem operate under the impression that because they have a chic/soho/downtown-ish look that it justifies their imposition of a gratuity. TO be fair this also applies to many restaurant across the board. However, because these restaurants are in Harlem they assume an air of superiority basically saying “Hey, we put all these cool things in Harlem. You should be grateful…bow down!”. And this can particularly disturbing. If the the service were on par with the aesthetics then you can justify the gratuity. Sadly with respect to service there still remains a huge gap to be filled. On the side of the patron however there can also exist a false arrogance. The patron may say, “Hey, I’m eating in your Harlem restaurant. This is not downtown restauran! How dare you make me a gratuity!” The error is assuming that because this is a new restaurant in Harlem that these business owners are little kids running a business for the first time and they must apologetically cater to their patrons’ irrational whims. That is as much a problem. Places like Melba’s, Ginger, Moca are some of the few new establishments that offer great ambience and back it up with warm hosts and attentive employees.
I’ve had some really bad experiences at Mobay Uptown. I tried to give it a couple of chances, since it’s the closest to my apartment, but they were really rude. (Other customers were rude too, but that’s not the restaurant’s fault.) Here’s a “tip:” treat your customers like they are welcome, and they will tip you!
I also love the Italian restaurant on 118th and 5th (Piatto D’Oro). That’s my new favorite place, not just in the neighborhood, but maybe in the whole city. The food is consistently delicious, and the owner/manager is very warm.
“I am not going to speculate about the reasons why, but the fact is that when they are eating in Harlem, people don’t tip the way they would downtown,” said Sheron Barnes, an owner of Baton Rouge and Mobay Uptown in Harlem.
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Would Sheron love for me to critque the quality of service and food of her places compared to downtown? I can rip her a new asshole for sure.
What a joke. I’m going to email Sheron and let her know she just lost my business forever and I will spread the word to others to avoid her place(s) too.
When the Sugar Hill Bistro was open, I dined there once a week. Some of these places in Harlem just think they are the “shit” and it’s a joke, Wimps has that problem on a desert level.
I had some very shitty service and treatment by Bayou (when it was open) and had direct correspondence on how bullshit the place was with the owner Michael Eberstein or Eberstadt of whatever his name is….this was years ago.
I can afford to drop a couple a hundred a week on a nice local (Harlem) Supper club but these places lack diversity and quality and service, etc. I end up spending my dining dollars elsewhere in Harlem…except for Melba’s, I routinely still go there. Melba is a hell of a hostess, these others (like Ginger) can learn a lot from her. I also routinely hit that little family Italian joint on 119th and 5th.
However I’ll never again drop a penny w/Sheron. As far as tipping….whether the service is good, bad, or average…I just double the tax and keep it moving.