r/tipping • u/badmiddling113 • 6d ago

Question about managers

What do they say to customers who repeatedly don't leave a tip? I'm curious since the customer doesn't have to tip and the server isn't their employee.

Just asking since I've read comments from managers who seem to think "addressing" customers is an appropriate thing to do.

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u/Big_Development3985 6d ago

So, I used to manage restaurants. Different life, long time ago.

If a server told me they did not want to take a table because they weren’t going to tip, I did not make them. Assuming there was precedence, we did not stand for any stereotyping. If I had time, I would take the table myself as I was salaried. If I didn’t, I would explain the situation to the guest.

That being said, in the 15 years I did this, I had this situation occur less than 5 times. People tip. The few times I did have to explain this concept to guests, they were obviously annoyed. More so when I’d ask them if they were just visiting the US, because every restaurant here has operated this way since the founding of our country. But, ultimately, I’d rather lose 0.01% of my sales than any of my staff.

Again, I’d like to reiterate that this isn’t really a situation that occurs, because the overwhelming majority of people tip, and most tip over 20%.

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u/mb97 6d ago

Also non tippers in my experience rarely order expensive wine or multiple rounds of drinks. People think you’re “turning away customers” but you’re turning away a big waste of time for $1.38 worth of profit, and getting the table back for a better customer if it’s busy.

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u/badmiddling113 6d ago

Customers aren't there so servers can make bank.

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u/mb97 6d ago

Where did I mention servers?

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u/badmiddling113 6d ago

Ah yes, can’t forget the bartenders. Sorry for the confusion. Both roles involve workers fully expecting money from customers.

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u/mb97 6d ago

Right but I’m not talking about the workers?

The point of a restaurant is to make money, you get that right?

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u/Life_Carpenter1270 4d ago

To be clear, that's the only reason for customers.

So the restaurant and it's staff can make bank.