The Do's and Don'ts of Tipping.

After 19 years in the restaurant business, I no longer look at tips in terms of individual transactions. The only time I'll ever notice a tip would be if it was non-existent, or grotesquely large. But, for the most part, I see my job as an average yearly salary. Hours worked vs. money made. For the Most part, I think that bartending is one of the best jobs you can ever have because of the social style of the occupation, and the amount of money you can make in a short period of time. It's perfect if you are (like me) trying to stay at home and have an active roll in raising children, getting an education, or supplementing your day job because it doesn't pay enough to pay your student loans.

The Do's and Don'ts of tipping.

Do - Give a little extra to your friends and colleagues. The service industry is small, and sooner or later you are going to run into your server again either in another restaurant, or in line at the Safeway. If you are in the industry be generous to the people serving you, and in return, you will notice that members of the service industry will return the favor. It's widely known that the people who receive the best service are already in the industry. There is a level of respect, and expectation we have for each other, and without community, it's just no fun.

Don't - Use a tip as leverage, even in a joking manor. It's like rubbing a steak under a hungry dog's nose. I know you have the stake, and I know you're going to give it to me. Just be happy I'm here by your side loyal and protective of you. Don't make me roll over, play dead, bark, or shake hands for tips. It's rude, and humiliating.

Do - Have cash available at a busy nightclub or bar. Cash is a fast transaction, Bartenders can see it right away, and it will often be the difference between getting served before that group of girls who all have their own credit card out. Not only will it get you your drinks faster, but we can also execute the transactions faster. The unspoken rule of cash, is that if you tip big cash on your first transaction (30% or more) you can get served right away the next time you approach the bar, and we don't even expect you to tip on the second round. (not that we wouldn't love that, but don't feel obligated) For the most part, bartenders are just happy you get it, and we are happy to serve.

Don't - Not tip at all. If you are hanging around a bar, and refuse to tip on your first round, I guarantee you will no longer receive prompt or adequate service. If you are too cheap to show respect, then your drinks will be weak, and you will be put to the very back of the line as far as prompt service is concerned.

Do- Tip on Bottle Wine Sales. This is a hot topic, but service staff get's taxed on a percentage of sales. If we get a couple bottles of wine on the bill, and the customer doesn't tip on those sales, after service share, and taxes, the bus boy will make more money on the table than the server, who knew why that bottle of Chateauneuf Du Pape needed to be decanted before serving it with your Lamb and Polenta. I see this alot, I would say 50% of people don't tip on bottle sales. If you've got the ability to pay for a bottle of wine in a restaurant, you can afford to tip on it. On a side note, recently a local Sports radio host spent two days talking on the air about how an NFL star had to tip on his $14,000 bill, most of which was wine. He argued and lamented that no one should tip on wine sales and that spending that much money on gratuity was ridiculous. His argument was painful because he was lobbying for these millionaire football players to stick it to the servers. Again, my argument is if you can afford to purchase the bottle in a restaurant, you can afford to tip the person serving it to you. If you feel so inspired, drop and email to Colin Cowherd @ (theherd@espnradio.com).  Again, last week he spend 2 days on the radio and on television lobbying for people to not tip on wine sales. 

The harsh reality of it is, we do rely on tips, it's expected, but cannot be demanded. Americans are extremely generous and 99% of all people who dine out understand these simple rules, and I see it more often than not, that in Portland, clientele, and service staff all understand that we are part of the same community, and there is so much mutual respect here.  I'm grateful to all of our clientele, and their generosity.