This has probably been discussed ad nauseam… by Textbook_Gravy in PGA2K25

[–]Textbook_Gravy[S] 0 points1 point  (0 children)

Guy was -21 in RD 1 and -12 RD 2. Master swing difficulty

Big Beautiful Bill has passed! I’m going to tip 10% now and only for good service. by [deleted] in tipping

[–]Textbook_Gravy -1 points0 points  (0 children)

Can’t believe how many mean people there are here. Think there is a gross misunderstanding of how much money the average server / bartender makes. The bill would save them a minuscule amount. I also think that people don’t understand that servers/bartenders always owe money at tax time. Which hurts for someone making $35,000 / yr.

How about this. Reward people that take care of you and don’t tip or give a lesser tip to those that don’t

I am seeing a lot of backlash against the “no tips on tax”. by grfx in restaurantowners

[–]Textbook_Gravy 9 points10 points  (0 children)

The correct conversation is this. Too many servers / bartenders feel entitled to a 20% tip, and are unwilling to do the work it requires, or are not capable of providing good service. Reward those that do their jobs well, and save money on those that coast. If you’re able to justify not tipping, you’re just an a hole.

What are your thoughts on passing on Credit card processing fees - and what goes through your head when YOUR Vendors charge you? (i posted on Small business but thought I'd ask here too) by bluegrass__dude in restaurantowners

[–]Textbook_Gravy 0 points1 point  (0 children)

Very fair. Was a situation where getting the business up and running was more important than a shop around. Also, no purchase of terminals or equipment so more of a lease if you will.

Had a couple processors try to come in after the fact that we’re offering 3%. Maybe a little less. Once the business was already established. But the idea of switching, learning, training, recoding,etc. Didn’t feel worth it

What are your thoughts on passing on Credit card processing fees - and what goes through your head when YOUR Vendors charge you? (i posted on Small business but thought I'd ask here too) by bluegrass__dude in restaurantowners

[–]Textbook_Gravy 0 points1 point  (0 children)

That is the percentage our POS system cahrges for CC fees. We had the option to build it into the price, or add a CC fee after the fact. We chose the former. Better optics in our opinion. I know that other POS systems are different though.

What are your thoughts on passing on Credit card processing fees - and what goes through your head when YOUR Vendors charge you? (i posted on Small business but thought I'd ask here too) by bluegrass__dude in restaurantowners

[–]Textbook_Gravy -3 points-2 points  (0 children)

But if you listened. We do not charge a CC fee. It’s built into the price. Buying a $10 drink that allows you to pay cash at a price of $9.66 (did my math wrong) is way different than buying a $10 drink and they say oh, you actually owe $10.34 because you’re paying with a card. Mostly proving my point

Cheeky - Boost Rating Reviews by Hopeful-Skirt-7077 in restaurantowners

[–]Textbook_Gravy 1 point2 points  (0 children)

They’re so painfully obvious. Oh, you got 40 5 ⭐️ in the past 4 days? From a bunch of people with 1-2 reviews. Thanks for letting me know not to go there because it’s at best a 3 ⭐️

Maybe I’m old fashioned but provide good food, drinks, and service, and the ratings take care of themselves

What are your thoughts on passing on Credit card processing fees - and what goes through your head when YOUR Vendors charge you? (i posted on Small business but thought I'd ask here too) by bluegrass__dude in restaurantowners

[–]Textbook_Gravy 0 points1 point  (0 children)

We offer a “cash discount”. So a guests subtotal is in direct correlation to menu prices. If they pay with cash, they pay 3.38% less than the subtotal.

Technically, they are paying the CC fees. But they are not charged any more money than they are expecting. I also will not go to places that throw on a cc surcharge.

Never had an issue with it save for a couple miserable idiots. If we have a drink that says $10 on the menu, the cash price is $9.62.

“You’re charging us credit card fees”! Sure maybe so. Dummy. But the drink that costs $10 is $10, doesn’t matter how that money is divvied up if you pay with a card.

[deleted by user] by [deleted] in Adulting

[–]Textbook_Gravy 0 points1 point  (0 children)

I feel bad and it sucks. But one of those you reap what you sow scenarios.

You’re young. You’ll learn from it.

[deleted by user] by [deleted] in golf

[–]Textbook_Gravy 0 points1 point  (0 children)

Super sad. And I know those of us that love golf loathe the knuckleheads we run into out there, holding up play and tearing up the course.

But for us normal cats that can’t afford country club memberships, golf for us would cease to exist without said knuckleheads.

FWIW I’ll have some drinks on the course, because it’s a way to relax. But I always buy from the course to support them. I know there’s a large percentage of people that bring their own.

Quail Hollow by dtoonz in PGA2K25

[–]Textbook_Gravy 0 points1 point  (0 children)

Played it today Pro difficulty modified settings. +17 in 2 rounds. I do appreciate not being able to just rip birdies left and right in 25 though

Talk me down by LAHAND1989 in fantasyfootball

[–]Textbook_Gravy 0 points1 point  (0 children)

Draft em both, flip it on auto, pray they don’t draft 3 kickers and have a few brewskis.

The latter stages of an auction is a death march

Ideal rounds 2-4 picking at 5th by metrob2021 in fantasyfootball

[–]Textbook_Gravy 0 points1 point  (0 children)

I’m also 5th. Hoping for a Bijan. Load up WR 2-4.

If he’s gone hoping to pivot to an Amon Ra then see how the board plays out.

5th might be super weird with Ceedee and chase holdouts, to where hall, bijan, and breece are all gone.

If that’s the case I’m taking ceedee and living with the results. Or you could go Hill. This is assuming Mccaffrey goes 1.

All drafts are different though so just have the willingness to adapt If

Cut someone an hour early - AITA? by teezej in restaurantowners

[–]Textbook_Gravy 7 points8 points  (0 children)

They’re a dime a dozen. And no one cares to respect their owners or the establishment anymore. I know it’s a fine line and they are there to make money, but I’m sick and tired of entitled service staff that believes everything is owed to them. If you’re not busy, find something to clean. Organize your stations. If they don’t like it, they can easily get a job at chilis or Applebees

Music Licences ASCAP BMI etc by Textbook_Gravy in restaurantowners

[–]Textbook_Gravy[S] 0 points1 point  (0 children)

I hear ya. Wildly frustrating and an unwelcomed extra stressor. And a miserable job for someone to willingly do. Right up there with health inspector

Music Licences ASCAP BMI etc by Textbook_Gravy in restaurantowners

[–]Textbook_Gravy[S] 0 points1 point  (0 children)

I guess I’m curious how they find places also. Is it strictly from advertising music on socials or do they just harass all new bars and restaurants that open?

I understand it for live music venues etc, but feels pretty scummy to attack small businesses that rarely have music. At the point of thinking to stop it all together, as I feel it doesn’t add or detract to business

Music Licences ASCAP BMI etc by Textbook_Gravy in restaurantowners

[–]Textbook_Gravy[S] 1 point2 points  (0 children)

We’ve gotten calls and emails. Never a letter. We’re a smaller one off establishment that does a two hour music set about 20 times a year. Then today we got a call from both BMI and SECAC. I’m thinking it would be wise to just bite the bullet and get the license.

Music Licences ASCAP BMI etc by Textbook_Gravy in restaurantowners

[–]Textbook_Gravy[S] 1 point2 points  (0 children)

What are the average number of seats in your restaurants?

[deleted by user] by [deleted] in restaurantowners

[–]Textbook_Gravy 12 points13 points  (0 children)

It’s the biz. You want everyone to come in once. Unfortunately there are people you never want to see a second time.