So understanding that these kids are frequently taken advantage of by people who they are supposed to be able to trust, and are very often not given the proper education with regards to managing large sums of money is the same as saying they're not responsible for their own actions?
I can understand the gaps these guys fall into without absolving them of their share of responsibility, and in doing so am able to scrounge up that iota of sympathy that you can't find.
I don't give them a free pass for it, but it is the way it is. Tavon Austin mentioned that after getting drafted, all of the sudden a lot of "Family members" started talking to him more than they ever had in the past.
Luckily for him, he understands the pitfalls (at least somewhat) and is aware that people are going to be coming for money from him, so he needs to be careful.
Family is tough. They guilt you into feeling like if you don't help them out, you're not good people. But those same people are probably asking for it because they're in bad shape, and they're looking for whatever outlet they can find to make an easy buck. In those cases, it's not like these guys are "making it rain". They're getting talked into bad deals which they think are helping family, but in many cases are really just chucking money to a freeloader.
I thought it was 20%. That's what I've been paying - 18% if service isn't so hot. Nothing
if it's terrible.
15% went out years ago and I learned that over in the other forum and guys jumped
on me for paying 15%. I didn't know it went up to 20%. I paid more than than
last night because I eat at the same places every week and they know me so I pay
I'll leave nothing if the service is really bad but I'll always tell them why.
I have always been a person who tips at least 20% if service is good. You have to be flat out horrible for me to tip less than 10%. Rarely have I ever not left anything. Those people work hard for that money. I have never worked as a server, but I have been a cook, and I worked in bars for 6 years during college and after, bartenders and wait staff don't get much from the place they work.
As for feeling sorry for these guys, when they lose everything. I have empathy/sympathy for their situation, but I also don't feel bad for them. Even if they go broke, they got to do things and see things that most of us will never be privy to from a monetary standpoint. There are plenty of us "regular guys" that are in debt, and we find a way to make our lives work. They have to too.
This $16k tab is at least in LA... $450 a bottle for Ciroq is abotu 50% more then I've seen anwhere in Baltimore. Aqua, Club X and many fo the other high -end Bottle service clubs pretty much topped out around $300 for top shelf bottles. DC area clubs typically in teh $350 range. Las Vegas was in the $500 range.
All of that info is botu 5years old, lol, Those days are in my past. And obviousl;y things liek Dom and Louis the 13th were above those limits, but I am speakign in teh ballpark fo Ciroq.
$15k at Mad River is completely insane. Thats well over 1000 drinks. That's not an expensive club at all.
Out of Town, I am closer to 20%.
I also ave a personal rule of no less the $1 per drink or shot, and also no less then $5 on any "tab" of any kind. If I sit down at a pizza shop with a waitress and my bill comes to $12, the waitress get's $5. Order Chineese and it's $17? Tip is $5. Generally I do not ask for coins back either, and that is added to whatever tip I decide to give.
Maybe it's just me, but that 13% is a lot of money for a relatively small amount of effort.
RE: tipping, which means "To Insure Promptness" by the way, I usually do 15-20% based on the service. If service is bad, I will deduct accordingly. However, I like to shock and awe servers with 50% tips from time to time when they provide uniquely outstanding service. I also like to write to restaurants when I feel like they have a rock star or a stinker on staff.
When I was in the industry, I always thought tips meant "To Insure Proper Service". Guess it varies.
Having worked a bar in my early 20's, I can assure you servers and bartenders work their asses off. Because of that, 20% is my starting point but will adjust according to the level of service I receive.
If I did everything right and got a 13% tip, I'd be pissed and think the person is a cheapskate. I'd definitely remember the person and you'd get exactly 13% worth of service next time.
I always tip 20% unless the service was really bad. And the math is easy, just take the final amount, move the decibel, and double it. :)
Reading through this thread I'm wondering something? Are we discussing why NFL players go broke, or tipping percentages?
My theory on why the tipping protocol went from 15% to 20% is so the burden of paying waiters is transferred from the employer to the customer. If restaurateurs would just charge 20% more for their menu items, and pay that to the servers, they could eliminate tipping all together.