To Tip Or Not To Tip? That Is The Question.

3 Pages 754 Words

This is a process analysis essay of judging a tip on a table.

Tip or no Tip?
That is the Question!

The process of scoping out a good tipper from a variety of different groups of people is a very judgmental and often inaccurate process. But in the business of waiting tables stereotyping your customers is a very useful tool. Given that the service is good, the traits of a customer to a trained eye can help you narrow down the people to the group you want, good tippers.
Age, company, and dress are signs of a person that give off some starting points to how you would judge them as tippers. Age generally shows the persons understanding of your job of waiting tables. Teens don’t understand a real job in the first place so they don’t understand how you make money. Younger crowds usually have waited tables or know someone in the business. Middle age people are more there for family outings, business meetings, or a good time. The elderly are usually a thorn in the side.
The seating that a customer chooses plays a less important role. Smokers as a whole tend to be better tippers, but also can be some of your worst tables. Non-smokers tend to be cleaner and classier people. They also sometimes seem to be up tight and picky.
The drink that a person orders can show a lot of hints to being better tippers. When a person looks at the price of a soft drink when ordering it, it is almost a one hundred percent sign they are cheap and will leave you penniless. Alcohol consumers are always a good thing. But the number of drinks they consume can give plenty of showings on the currency they leave on the table. Ordering a drink and being concerned of what liquor is used is a good sign, and also a bigger bill. Water drinkers are either concerned about health and wait issues, or they are just plain old cheap.
People who order appetizers are always a good poker hand in the restaurant business. The appetizers they order though ca...