Another tipping thread

Mandatory 17%?
I wouldn't ever go there strictly out of principal. 15% is standard, if you don't like it, get a different farking job.

I see mandatory 18% or more a lot for larger groups (usually 8 or more).

at first glance, i wanted to side with the patrons: flexibility should be granted when bad service is given. but how can the managers tell when someone truly receive bad service and when they say those things to save a few bucks on an 8+ person bill? as soon as you make an exception for one, you open up the possibility for any lowlife to complain to try to get around the minimum.

complain to the manager and give specific examples of the bad job done, but if the minimum gratuity was printed on the menu or otherwise prominently displayed, i would bill the full amount. not sure if i'd call the police if they refused to pay the full amount, though.

Speaking to Houston's local KPRC Local 2, the on-duty manager at the restaurant said that they don't have a problem with customers not giving a tip...

It doesn't really seem like good publicity.
What kind of restaurant name is "La Fisherman" anyway?

I thought standard was 20% everywhere now?

I thought standard was 20% everywhere now?

Don't buy into the propaganda. 15% is standard, despite the efforts of waitstaff everywhere to make it seem like it's higher.

6/8/2011

Here's the situation. First off, the crawfish was actually pretty good. Very comparable to Crawfish and Noodles and Boiling Crab. That being said, i will still probably never go here again because of the moronic and myopic manager. Here is a condensed version of the story.

We order 9 pounds total at first. 3 mild, 3 medium, 3 non-spicy.

next round we order 3 medium, 2 non-spicy.

The bill comes out and it states the 2nd time around we ordered 3 medium, 3 non-spicy. So we tell the waitress that it was wrong and she goes and tells the manager and the waitress comes back only to tell us that they can't do anything about it because it was already served. But when it was served it was not 3 pounds. One bag was CLEARLY lighter than the other. So basically the manager told the waitress to tell us that there's nothing they can do. So after talking to the waitress again and telling her how unfair it is to be charged for something we didn't order or even receive, we ask to speak to the manager. The waitress goes back to the manager and we can see them speaking, and then the waitress comes back to us and says, "okay, i really apologize for the mistake, you guys are being nice about it and we don't get nice customers all the time.
So therefore the manager has taken the 1 pound out".

So after receiving the new bill, after further examination, instead of taking out the 1 pound of crawfish as promised, she took out 2 beers that we had ordered.

1 pound of crawfish = $6.99
2 bottles of beer = $5.00

so at this point we're just like, "whatever, lets just pay and leave." So as we were paying the waitress we explained to her what the manager had done, and we weren't going to argue about a $2 difference. The waitress tells the manager what we said and the waitress comes back to us only to tell us that the manager said that the Computer Software won't allow her to take off 1 lbs of crawfish at a time. She'd have to take off the whole order of 3 pounds. At that point we call BS. Having worked at a restaurant before, we know the computer software and there's a way around the POS System. All the manager had to do was clear the 3 lbs. Charge for 2 lbs. and tell the kitchen, "hey, i made a mistake, don't make the 2 lbs i just rang up." So basically the manager was feeding the waitress some BS so she could just nickle and dime us even more.

SO....if you're still reading this, the summary to this story is this. Food was actually pretty good, waitstaff was okay, (she was fighting for us because she know the restaurant had made the mistake), but the MANAGER was HORRIBLE. She never once came to our table to apologize, never once offered anything comp-ed, either this time or for a future visit. (not that we wanted any) She was inexperienced and seemed like she never cared for the customer. If the owner is reading this, you should really consider letting that manager go because because of her you have lost 3 customers who love crawfish and who have plenty of friends to tell not to go to LA FISHERMAN.

It doesn't really seem like good publicity.
What kind of restaurant name is "La Fisherman" anyway?

Uhhh, locking the door, calling the police and refusing to let the customers leave until they pay it? Sounds like you have a BIG problem with customers not giving a tip to me, buddy.



Texans trying to get fancy?



That's usually what's considered a decent tip. But it shouldn't be mandatory.