Comments on: Turning the Tables on Tipping http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/ Harlem's Lifestyle Destination Since 2006 Fri, 18 May 2012 15:47:01 +0200 hourly 1 http://wordpress.org/?v=3.3.2 By: Joe http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3452 Joe Sat, 17 Feb 2007 01:08:55 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3452 #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. #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.

]]> By: Lovelyday http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3434 Lovelyday Thu, 15 Feb 2007 12:01:38 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3434 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. 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.

]]> By: Anonymous http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3427 Anonymous Wed, 14 Feb 2007 20:28:17 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3427 "No tipping would get minimum service with a attitude. The problem is not the system of tipping, but customers who are reluctant to participate". _ 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). “No tipping would get minimum service with a attitude. The problem is not the system of tipping, but customers who are reluctant to participate”.
_

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).

]]> By: joe http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3420 joe Wed, 14 Feb 2007 14:38:00 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3420 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. 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.

]]> By: NAT http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3414 NAT Tue, 13 Feb 2007 23:40:09 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3414 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. 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.

]]> By: Hugo http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3408 Hugo Tue, 13 Feb 2007 17:16:31 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3408 Businesses like these I am honored to tip generously. Businesses like these I am honored to tip generously.

]]> By: Hugo http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3407 Hugo Tue, 13 Feb 2007 17:15:45 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3407 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 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.

]]> By: rk http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3406 rk Tue, 13 Feb 2007 17:15:26 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3406 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’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.

]]> By: Anonymous http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3405 Anonymous Tue, 13 Feb 2007 15:56:48 +0000 http://uptownflavor.com/2007/02/12/turning-the-tables-on-tipping/#comment-3405 “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. - 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. “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.

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