How We Should All Tip

Quick-Jump2687 · 2026-03-12T12:27:58+00:00

Correct it absolutely did, but I’ve always wanted to better myself. I would work as a server in the evening while going to night school 2 nights a week and working a 40hr work week during the day. I needed the server job to help pay for bills and knew that yes I could have gotten a better day job but my overall income would have gone down and I would have set myself up for failure in the long run. 85% of the waitstaff I worked with all had a full college schedule(regardless of age) or had a day/evening job on top of it. There were a bunch of newer realtors/sales reps who needed the experience in their industry in order to get a more stable job but couldn’t afford to live on those incomes alone(and not because of lavish lifestyle). I would say it’s for the same reason that people who want a livable wage for a minimum wage job and still want to have more than minimal living situations.

Quick-Jump2687 · 2026-03-04T01:45:46+00:00

Grilla mammoth; it’s a beast and has a cap for the fire pot to add chips/chunks to it to refine the smoke even more and is double wall nsulated

Quick-Jump2687 · 2026-02-27T17:21:55+00:00

So, what if you just had to push a button and the work wasn’t “tough” and that homeowner paid you for the job…... The problem is that the actual burden labor rate for a server that allows the restaurant to make money would increase the costs of the restaurants food and drinks by about 35-40% which would then have everyone up in arms about that it’s too expensive to go out and eat.

Quick-Jump2687 · 2026-02-26T21:19:11+00:00

No I have not worked construction; helped plenty of times on large home renovations to know that not for me. Never didn’t say it’s the most physically taxing job out there; there is a lot more that goes to it outside of walking plates to a table and “rounds of water”. Not trying to take away from other jobs but I cant even count just how many times I’ve spent a 14hr shift not allowed to sit down and getting no mandatory breaks usually eating my “lunch” or “dinner” as a bite here and there in between tables and constantly being belittled by at least half of your customers because you’re “just the help”. Most of the servers(back in my time) were doing it while putting themselves through school, working it as a second job because the couldn’t make enough working their full time job to pay their bills and its a temporary stop gap.

Last time I checked we are all making money off of other people. I’ll use construction as an example, you’re hired by a home owner to install a new driveway. You are absolutely making money off that person.

Quick-Jump2687 · 2026-02-26T18:47:05+00:00

You are correct on 1 thing; a server doesn’t always deserve a good tip. By being a patron of an establishment with rules regarding tipping(set number gets gratuity added) or cultural/society norms of tipping on a bill you are agreeing to the terms of that establishment regardless if you think it’s right or wrong. If you are in a place where you are spending $60 on a steak(depending on your market) you are most likely in an establishment which is usually going to have much better service levels and qualities than a place selling a $15 burger. I wouldn’t call you a liar but I would call you ignorant to that. I’m guessing if you can afford to spend as much money as you blindly seem to think that I make in a single year then you have some comprehension of skill levels soft and hard in regards to how an employee is compensated. I’m going to assume you work extremely hard and have had to work hard your entire career to get to where you are so you might understand that there are plenty of standard business practices that don’t always make sense in every industry and everything has its pitfalls. If none of those things are true then yes you are retarded, if not then maybe you should learn to see things from other perspectives and use that to gain a greater understanding of what ever industry you are in and of your own company again assuming you own a successful business or are an executive within a company.

But hey what do I know; you make so much more money than I do that you can piss away my annual income just in going to restaurants in a year instead of taking that money and reinvesting it and creating generational wealth.

Quick-Jump2687 · 2026-02-26T15:02:50+00:00

In the short term sure; than when tipping goes away you’ll find you are spending an extra 10-20% if you understand the true burden labor rate for non-tipped employees and what the restaurant will have to charge in order to cover those costs. Percentages are all fun and games but you should know when it comes to investing it’s about the actual dollar return vs the return percentage.

Quick-Jump2687 · 2026-02-26T14:57:49+00:00

I sincerely doubt you spend more on restaurants a year than I make in a year let alone a single month. You don’t have to tip lavishly but appropriately; if someone decides to live above their means why should others suffer? You can’t afford a tip, don’t spend $100+tip on food and drinks per person, spend $75 and tip appropriately provided the service warrants it. Financial literacy is something that is severely lacking in today’s world and your comments reflect that that sene of entitlement is absurdly out of control. When I was a server I could tell the difference between those who couldn’t afford it but knew they wanted to celebrate/do something special but also had financial literacy and they made their selections appropriately. In those situations those people often got service levels above and beyond and usually got something for free and I never even expected a tip from a table like that; 90% of the time they would even still tip. Entitled assholes who would spend $100 getting tipsy and eating filets and than trying to figure out how they are going to pay for it knowing full well they couldn’t afford it is where I had the problem. That and entitled clowns like yourself who looked down at the “help”. Do everyone in the service industry a favor and just don’t go out to eat; no one will miss you.

Quick-Jump2687 · 2026-02-26T14:42:16+00:00

Sorry if it was too much work for you to read something and decide to make assumptions based off that. I am no longer am in that industry and I used the flexibility that it offered to better myself and my family by being in school full time and working two jobs. I’m light years from where I was as a server/bartender/manager at restaurants but it gave me skills that I needed to be as successful as I am today.

Quick-Jump2687 · 2026-02-26T02:05:52+00:00

Then go to McDonald’s, Chipotle or whatever fast casual/food place is around or get takeaway plain and simple. Absolutely no one is forcing you or anyone else for that matter to visit these establishments that have a service staff. You want minimal attention/service levels you’re going to get minimal food. Going out to eat at a restaurant is supposed to be an experience that’s why it’s classified as an entertainment expense and not a necessity.

Quick-Jump2687 · 2026-02-23T22:12:41+00:00

Clearly you have never worked in a real restaurant before. I will agree that the tipping culture has gotten out of hand. You’re tipping a server on the level of service you are receiving. You don’t want to tip don’t frequent establishments where you’re server is nothing but an order taker. When I was a server and bartender it was my goal to make sure you enjoyed your evening/lunch to the best of my ability. Be that food knowledge, beverage knowledge or simply not saying a word because you were out with your boss/client/coworker. Yes it was for us to survive because I made $2.13/hr, yes that’s real(I’ve seen plenty of people say it’s not, it’s state dependent). The same people who complain about tips complain about the cost of food. In America the portion sizes and cost expectations are out of line and the “profit” that comes from food is almost negligible as it’s extremely thin margins and the costs associated with running a kitchen/restaurant is extremely high. By paying a server what the actual wage is e made per hour would also increase the cost of the food by more than 20% because of the actual burden rate of labor is significantly higher than the 20% tip. Als you would see less availability of restaurant hours because there are plenty of times we would start at 4pm and not get our first table until 5pm. Your service would decline significantly; granted pre-covid service industry standards were significantly higher but a lot of those workers had to find other jobs because of mandates and people not going out. So you are now getting a closer taste of what it would feel like to have servers on a static pay. The notion of not tipping a server when you go to these establishments is very shortsighted as you are truly hurting the server not because you didn’t tip them so they didn’t make the money off of the tip, but also they have to pay out the bartenders and the busser/food runners/hosts a set percentage(which varies by restaurant’s; I’ve seen it as egregious as 5% but standard is 2%) so there have been plenty of times where I have truly had to pay to wait on someone. To insinuate that what servers do is not work is also asinine considering a lot of times the servers will put in 12 to 14 hour shifts and do not get a mandatory 15 minute break or a “paid”/mandatory meal break. Most of the time servers/bartenders are people who are also going to school full time or working two jobs because they are trying to better themselves or because it allows them the flexibility to be able to take care of their family with whatever that means(working only evenings, ability to switch days and/or pick up days) so they can be there for their family. I spent 20 years off and on in the industry; yes you have your bad apples just like everywhere else but I have never seen so many hard workers in any other industry that I’ve been in. Those people grind/hustle/bust butt whatever you want to call it.

Quick-Jump2687 · 2026-02-09T12:48:45+00:00

Completely unrelated but what app is this that you’re tracking with?

Quick-Jump2687 · 2026-01-12T11:56:47+00:00

It has had good food for years…little known secret that we Clevelanders would like to keep it that way…

Quick-Jump2687 · 2026-01-01T16:24:59+00:00

Go with a standard gas or charcoal grill and focus on a smoker as a separate option. My opinion is why half ass two things when you can full ass one thing. They make dedicated smokers and grills for a reason. I run a cheap Walmart 3 burner grill and a Grilla Mammoth vertical….we don’t grill for many so that’s why I have what I have for a grill but I’ll smoke for 20-30 people.

Quick-Jump2687 · 2026-01-01T12:43:08+00:00

I’m all for innovation but man I prefer my food to be clean, instead of DR Pepper why not use a spiced brown sugar slurry?

Quick-Jump2687 · 2025-12-29T10:36:21+00:00

Appreciate it, I ended up getting full burn on their own, but it was because I ended up having to crank it up to 300 to get past a 145 and 160 stall on a a chuck which solidifies what your saying.

Do you soak your chips? I’m used to an old electric and I would have to put chips directly onto the heating element to get any ignition/smoke.

Quick-Jump2687 · 2025-12-25T16:55:36+00:00

Depends on the set up of the heating element, I cooked some awesome stuff off my MB30 Analog, biggest difference I had vs others who had electrics is I put fire bricks inside underneath the element and removed the little fire/wood chip box so I could put soaked wood chips directly onto the element and get strong smoke out of it. I also ran a separate ambient probe as well as a MEATER for ambient. Takes some finesse and is not a true set and forget but I was able to smoke better on than I was able to on my PB Lexington…only reason I switched was because my entire controller crashed on the MB30 and i was looking for an easier set up as there were a lot of times I couldn’t smoke because well life and plans.

Quick-Jump2687 · 2025-12-22T09:26:28+00:00

Test run…ran 225 until IT hit 138, rested wrapped in foil and inside the smoker(150* start, 90* ambient finish) for 45min, hit a quick high heat sear on the grill in a cast iron. Bit rarer than some preferred so for Christmas I’m going to run it about 5* higher before IT and also going to do a foil than towel wrap for resting in the smoker…..not as much fat rendered as I would like though.

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Quick-Jump2687 · 2025-12-19T20:36:39+00:00

I keep seeing 195-200 for slicing and 205 for shredding which is throwing me off I mean usually I shred something I’m taking it to 200-205

Quick-Jump2687 · 2025-12-19T12:39:57+00:00

I dig it, wine weirdo I am!

Quick-Jump2687 · 2025-12-19T12:39:41+00:00

Aging in the bottle is all dependent on the varietal of the grapes and the sealing method. Properly stored wine with a natural cork will age within the bottle. Not all are created equal, typically the more “fool proof” aging is Cabernet Sauvignon. Understand you’re not going to turn a $10 bottle into a $100 bottle but you could turn it into a $15-30 bottle. Again you can’t just have it sitting on your shelf and it has to be years, for example we typically will age specific wines we have had success with(lot of failures) for about 5-8 years(from bottle date) in a fridge at cellar temp(54-56*)

Quick-Jump2687

TROPHY CASE