The note (small rant) on tipping did indeed show a side of serving and bartending that most of us do not wish to be on. But there is a flip side to this story, as there always is. It is easy to remember the times that did you no good financially, but I'd like to point out that those instances are few and far between, in my experience.
Then there are times that a customer will play their part in making your day. They are pleasant, and positively engaging with them seems to happen without much effort. There is a happy vibe that is set and met throughout. This feeling is of mutual respect and a basic need to be fed and to enjoy the time spent in the restaurant. Most customers get it: they want a great meal, drinks, and great service. And they know you, as their server, want to deliver that with ease, and to be compensated afterwards. We are the facilitators of their dining experience.
Recently, I had a group of diners from out of town. And with our first interaction as server and guest, we immediately established a temporary friendship. I think that is key: while you're here, I am going to ensure that we start out as 'friends.' I find it makes things much easier when I can approach the customer as someone I care about, and my hope is that they care about me, too. This table exemplified what it means to have customers who care about their server. The service went flawless, as the guests had questions about the menu, which were answered with a smile, and of course suggestions were made so that we could properly accommodate their tastes. We laughed and joked about our respective sports teams, and what they loved about Charleston. All the while, it made it almost too easy to refill their drinks, and run their food to them. The fairness that they displayed with the staff and me was the kind that every server hopes for.
The point remains that I strive to treat all guests in this same way. I smile and relate to everyone. I specifically aim to make a guest feel at home, with little consideration to how much they will tip me at the beginning of service. However, I will not say that I am naive to the fact that some people just do not tip well, for the service they receive. There are abusive customers. In every aspect of life, this happens- not just in foodservice. I use the adage: it takes all to make the world go 'round.
In this particular case however, these guests went above and beyond the norm. At the end of their stay, the restaurant got busier, and I found myself juggling them (party of 8), along with 4 more smaller parties. I continued with my tasks, and dropped their bill, informing them of the gratuity that had been placed on the check (as an aside, we will discuss gratuity later, some serves use it, some don't. I do. Unless it is my mama.) When they got up to leave, every single member of the party said farewell with a hug and a 'thank you.' The patriarch came up to me with the book in hand, saying, 'we have had such a good time. You are good at what you do. You have taken care of us so well today, and you work hard. The gratuity was not enough. The rest of the change is yours, too. When we are back in Charleston, we will make sure we come and see you. The food was great, and you were better.' He gave me a big hug, and I took the time from the business around me to walk them out. I thanked them again, and gave them some directions to downtown.
Back inside, I opened the book. Inside lay the money for the bill, including the gratuity, and with that lay 60% more. 60% more meant that total strangers decided that my tip should be 78% of the tab. He told me I worked hard. He told me I was good at what I do. And he decided to thank me in the way that a server wishes to be thanked.
I was happy. I was elated. Not necessarily because of the amount that I received, rather I was proud that there are people on this earth who recognize the job it takes to bring happiness- even temporary- to a guest. It made me feel good that these customers would probably spread their good nature to another unassuming server during their stay in Charleston. It also made it apparent through the rest of my day, as my first table did so well, I have no doubt that I carried that enthusiasm until the end of my shift, and it more than likely was reflected in my service with others.
To that awesome family from Oklahoma, you rock. I hope we do cross paths again.