Comments on: Buzz: The Linkery and Tipping http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/ It's got bite! The Good, the Bad and The Ugly About San Diego's Food Scene Fri, 27 Jan 2012 21:23:16 +0000 hourly 1 http://wordpress.org/?v= By: Gael http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1985 Gael Mon, 18 May 2009 01:10:28 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1985 I don't see the conflict. We are required to leave money behind every time we go out to eat. It's just one situation it's an acceptable social norm while the other is explicit. I disagree that you need to have tipping to send a message. If you didn't like the service then don't go back. It's as simple as that. The loss of business sends a much stronger message then then loss in tipping revenue. I don’t see the conflict. We are required to leave money behind every time we go out to eat. It’s just one situation it’s an acceptable social norm while the other is explicit. I disagree that you need to have tipping to send a message. If you didn’t like the service then don’t go back. It’s as simple as that. The loss of business sends a much stronger message then then loss in tipping revenue.

]]> By: Kathy Wells http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1811 Kathy Wells Wed, 31 Dec 2008 23:02:36 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1811 I agree with everyone on this page. The restaurant says "we don't except tips" and then REQUIRES you pay an 18% one on the bill, regardless of the service, which for us also was quite poor. I understand both sides of the argument of the tip issue - but would suggest that as a restaurant if you say you don't accept tips, then you can't really build one in. The tip needs to be built into the food/beverage base price so that you can then compensate your staff at a higher wage. I agree with everyone on this page. The restaurant says “we don’t except tips” and then REQUIRES you pay an 18% one on the bill, regardless of the service, which for us also was quite poor. I understand both sides of the argument of the tip issue – but would suggest that as a restaurant if you say you don’t accept tips, then you can’t really build one in. The tip needs to be built into the food/beverage base price so that you can then compensate your staff at a higher wage.

]]> By: Howeler http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1742 Howeler Thu, 16 Oct 2008 15:26:23 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1742 A service charge is fine by me, but the efforts from the staff didn't meet the 18%. If you have a "team" approach to service you'd better have great communication, and at the Linkery it wasn't there. We had multiple people coming up to the table "yes we already ordered", "Yes we placed the drink order with the other guy". All rather confused. Another thing is why have the attitude? It's North Park, not Rancho Santa Fe for Christ sake. This attitude started at the door and continued through out the meal. Tipping or no tipping I'm not going back. Try to discuss with the owner and receive a generous "We don't need your business" SWEET! A service charge is fine by me, but the efforts from the staff didn’t meet the 18%.

If you have a “team” approach to service you’d better have great communication, and at the Linkery it wasn’t there.

We had multiple people coming up to the table “yes we already ordered”, “Yes we placed the drink order with the other guy”. All rather confused. Another thing is why have the attitude? It’s North Park, not Rancho Santa Fe for Christ sake. This attitude started at the door and continued through out the meal. Tipping or no tipping I’m not going back.

Try to discuss with the owner and receive a generous “We don’t need your business” SWEET!

]]> By: Raquel http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1741 Raquel Thu, 16 Oct 2008 14:30:09 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1741 I agree with Mark that tipping is getting confusing. The sense of entitlement is very annoying too. Tipping is supposed to be a reflection of good service. My experience with the Linkery service was negative and the food left A LOT to be desired too. Even if you gave me a gift card, I doubt I'd take my family there again. I agree with Mark that tipping is getting confusing. The sense of entitlement is very annoying too. Tipping is supposed to be a reflection of good service.

My experience with the Linkery service was negative and the food left A LOT to be desired too. Even if you gave me a gift card, I doubt I’d take my family there again.

]]> By: David Andaleon http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1739 David Andaleon Wed, 15 Oct 2008 23:42:06 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1739 Interestingly the Linkery's service charge sparked quite a bit of conversation about tipping the last time that we were at the restaurant with another couple. There probably would've been less conversation if the service was better. Everyone can have an off-night, but if we can't send a message with the tip then there doesn't seem to be any material consequences. We definitely reward great service and if there is any significant feedback we leave a note on the receipt or sometimes speak with the manager. We discussed the service with the manager at the Linkery, and the response was indifference. Again, maybe our server was having an off-night but the attitude was bad and it really felt like an entitlement, which we generally are against. At the same time we are members of the University Club, which include a service charge, but we always have exception service there. Honestly for us service is the most important part of dining out. Food & ambiance does matter but those things weren't all that impressive at the Linkery either. Unfortunately because of the service, service charge and manager's indifference at the Linkery we won't be going back anytime soon. Interestingly the Linkery’s service charge sparked quite a bit of conversation about tipping the last time that we were at the restaurant with another couple. There probably would’ve been less conversation if the service was better.

Everyone can have an off-night, but if we can’t send a message with the tip then there doesn’t seem to be any material consequences.

We definitely reward great service and if there is any significant feedback we leave a note on the receipt or sometimes speak with the manager. We discussed the service with the manager at the Linkery, and the response was indifference.

Again, maybe our server was having an off-night but the attitude was bad and it really felt like an entitlement, which we generally are against.

At the same time we are members of the University Club, which include a service charge, but we always have exception service there.

Honestly for us service is the most important part of dining out. Food & ambiance does matter but those things weren’t all that impressive at the Linkery either.

Unfortunately because of the service, service charge and manager’s indifference at the Linkery we won’t be going back anytime soon.

]]> By: Mark Lovett http://www.foodbuzzsd.com/blog/2008/10/12/buzz-the-linkery-and-tipping/comment-page-1/#comment-1735 Mark Lovett Sun, 12 Oct 2008 04:00:17 +0000 http://www.foodbuzzsd.com/blog/?p=347#comment-1735 Tipping has always been a perplexing social past time. Why tip your server, or cab driver or bellboy, but not your mechanic - the guy who makes sure your car doesn't die on the side of the freeway? It's never made sense - who gets tipped and who doesn't. And while service can vary a lot, and I do appreciate great service, last time I checked it was not the server who made the dish I'm eating. That said, everyone in a restaurant should needs to pay their bills, and that means charging an amount that takes care of everyone. So I'm okay with paying one set fee for the food, service, ambiance, etc. and making my decision on whether to come back or not based on value received - it's the whole package that brings me (or not) to a dining establishment - and that's a reflection of everyone who works there. Tipping has always been a perplexing social past time. Why tip your server, or cab driver or bellboy, but not your mechanic – the guy who makes sure your car doesn’t die on the side of the freeway? It’s never made sense – who gets tipped and who doesn’t.

And while service can vary a lot, and I do appreciate great service, last time I checked it was not the server who made the dish I’m eating. That said, everyone in a restaurant should needs to pay their bills, and that means charging an amount that takes care of everyone.

So I’m okay with paying one set fee for the food, service, ambiance, etc. and making my decision on whether to come back or not based on value received – it’s the whole package that brings me (or not) to a dining establishment – and that’s a reflection of everyone who works there.

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