Metro Jacksonville

Hi all, I wanted to post and warn everyone about Chicago Pizza. They are charging 15% gratuity on everyone's bill regardless of party size.

Now, I don't consider myself cheap, and I've worked in the restaurant business, but charging customers without telling them is WRONG! I spoke with my server after the surprise on my bill, they said it's not mentioned on the menu & it's something new their doing.

I'm sure I could've got it off my bill, but I didn't want to make a fuss - I'll just take my business elsewhere. The sad thing is I would've tipped $4 on this meal, our server did a good job.

(http://imgur.com/1HEMZ.jpg)
(date & server name have been removed)

Also of note, they charge for refills on the 2nd one (2nd refill/3rd drink).

With all the pizza places in Jax Chicago Pizza isn't worth the hassle and expense.  Besides they're pizza isn't very good anyway.  Thanks for the heads up!

LOL...  That will cost em in the long run.  Thanks for letting me know.  Al's Pizza is MUCH BETTER!

Un-friggin-believable.

Hmm. I kind of like it. 15% is what I usually tip, and this makes me feel like less of a cheapskate. Makes me wonder how many people are tipping less than fifteen percent...

Quote from: BigGuy219 on July 21, 2010, 07:55:02 PM
Hmm. I kind of like it. 15% is what I usually tip, and this makes me feel like less of a cheapskate. Makes me wonder how many people are tipping less than fifteen percent...

So do you tip on top of the gratuity or ?  Just curious.  I tip well too. Most people out there in this industry work very hard. But I just think an assumed gratuity that they tack on is not right.. and I would not think they would tax on a gratuity.

QuoteI would've tipped $4 on this meal, our server did a good job.

- Are they also not providing the server an opportunity with an "additional tip" line?

I wonder if the other locations are following suit - and I wonder if other Landing eateries have tried this approach as this is our core "tourist" draw right?  It doesn't hurt too bad considering that I was in South Beach last week & thought I was getting a great lunch deal at The Park Central for lunch as the maître d' enticed us to come in with "half off of all food items".  He failed to mention the $5 per iced up soda(s) - of course, no refills......(& 22% gratuity incl.).....

Side note:  A new Chicago Pizza & Rush Street is scheduled to open in Fleming Island in the Fall.

Its fine if it is upfront... The poster indicated it was not mentioned on the menu..but presented as an "oh, by the way"  on the Check? I don't think so.

They just opened Mellow Mushroom on F I  not too long ago.. guess F I  will have its share of options for Pizza places. 

Upfront its fine.. but no surprises.  that is bad business.

Quote from: Timkin on July 21, 2010, 08:00:39 PM

Quote from: BigGuy219 on July 21, 2010, 07:55:02 PM
Hmm. I kind of like it. 15% is what I usually tip, and this makes me feel like less of a cheapskate. Makes me wonder how many people are tipping less than fifteen percent...

So do you tip on top of the gratuity or ?  Just curious.  I tip well too. Most people out there in this industry work very hard. But I just think an assumed gratuity that they tack on is not right.. and I would not think they would tax on a gratuity.

No. What I'm saying is, on a normal check, with no added gratuity, I tip 15%. Which is the tip mandated on this check. If it's particularly good service I'll go to 18% or 20%, but in NY where the tax was rather high, we usually had a "tip double tax" rule before we all had calculators on our phones.

I served my way through college and still am serving as a second job.  There are two sides to every situation.  Unfortunately there are a lot of "cheap skates" in Jacksonville.  Leaving a dollar or two on a $40-50 meal is kind of sad.  Perhaps the servers there were complaining and the 15% is an effort to give them a few extra bucks.  On the other hand, if I worked somewhere where I usually was tipped well, I would hate it because a lot of people leave 20% and higher.  I always over tip if the service is good because I know how it feels.  In the end, the restaurant should just make sure that their policy is well posted on tables and menus.  

To answer a few questions:

• Yes, you have the opportunity after they swipe your card to add additional compensation. It went something similar like this:

• The above picture is what comes when you get the bill, BEFORE you pay (so they've already billed you for it).


• Our server was not happy about this policy (or so they said) when we inquired about it.


• There is NO mention of this fee anywhere. If you've not been there it's one of those places that leaves the menus on the table, while waiting for our server to come back I checked the menu, no mention of it. I also asked our server and they confirmed it. (It does mentioned the refill limit).

Like I said, I would've tipped more, and I hate to "punish" the server, but perhaps enough people will only pay the minimum and they'll realize this won't work. If I was in another mood I would've made a stink about it. Instead (and perhaps worse) I just won't return there.

Anyone want pizza tonight? Let me know if they do this crap on take out orders.

Quote from: brainstormer on July 21, 2010, 08:17:38 PM
I served my way through college and still am serving as a second job.  There are two sides to every situation.  Unfortunately there are a lot of "cheap skates" in Jacksonville.  Leaving a dollar or two on a $40-50 meal is kind of sad.  Perhaps the servers there were complaining and the 15% is an effort to give them a few extra bucks.  On the other hand, if I worked somewhere where I usually was tipped well, I would hate it because a lot of people leave 20% and higher.  I always over tip if the service is good because I know how it feels.  In the end, the restaurant should just make sure that their policy is well posted on tables and menus.   

Concur completely, Brainstormer.  If the gratuity is a direct compensation to the server FINE.. No problem.. but is there a particular reason the CUSTOMER should not be informed of this beforehand?  That is all I am suggesting.   I do not believe in being a cheapskate either.  I salute people in this industry and many of them do a wonderful job.. some go overboard.. they tend to be tipped even better. Some do not do as well.. either way 15% is fair  but the customer should be made aware of this before getting the bill, IMO

One thing you need to be aware of... Landing customers over the last few years have been extremely cheap and they have a suprisingly HIGH amount of walkouts.  You'd be suprised at what people try to pull off.

Last Landing restaurant I was at last week, a lady comes in... ordered some cheese fries, paid(with cash), walked out, came back three minutes later with half the fries eaten and complained b/c the fries were too expensive.  She raised a fuss and the bartender refunded her money and she walked out.  Now don't you think if the fries were 'too expensive' then you a)wouldn't have ordered them in the first place b) never handed over the CASH(unless you can't count) or c) wouldnt have eaten half the fries and then demanded a refund???

Sounds like this is a way to protect the servers who have been getting screwed recently.  I for one, think Chicago Pizza has been a great addition to downtown.

very good point.  I cannot see a refund on a half-eaten order, with a complaint they were too busy, but I guess the customer is always King , huh ? :)

QuoteThe above picture is what comes when you get the bill, BEFORE you pay (so they've already billed you for it).

Well that does kinda suck... I agree on principle as to why they do it(especially at the Landing), but you should see that on your bill BEFORE you pay IMO

Quote from: BigGuy219 on July 21, 2010, 07:55:02 PM
Hmm. I kind of like it. 15% is what I usually tip, and this makes me feel like less of a cheapskate. Makes me wonder how many people are tipping less than fifteen percent...

Good call.... I like it too.

An automatic gratuity charge will deter people from giving anything more and most people will remember that if they walk into your establishment again. They will expect poor service because there is no need for good service when you're going to get your tip anyway. That is a real "Orlando/International Drive" move. Screw the tourist...they won't be back anyway.

...exactly.

Quote from: fieldafm on July 21, 2010, 08:27:12 PM
One thing you need to be aware of... Landing customers over the last few years have been extremely cheap and they have a suprisingly HIGH amount of walkouts.  You'd be suprised at what people try to pull off.

If they're going to walk out on their bill, $X.XX, they'll also walk out on $X.XX + 15%. While what you say is true, they're pushing it on the wrong people. Does anyone know if their other locations are doing this? (this may have nothing to do with the landing)

Quote from: fieldafm on July 21, 2010, 08:27:12 PM
I for one, think Chicago Pizza has been a great addition to downtown.

I did too, until this visit.

Quote from: BigGuy219 on July 21, 2010, 07:55:02 PM
Hmm. I kind of like it. 15% is what I usually tip, and this makes me feel like less of a cheapskate. Makes me wonder how many people are tipping less than fifteen percent...

In jax...a whole bunch!

Well there must be a reason they are doing this.  Either they have bad service and people are not tipping well, they have good service and people are not tipping well, or in the unlikely case they have many international visitors which are unaware to American tipping practices similar to Orlando.

I have enjoyed myself each time I have gone to Chicago pizza. They are losing about five percent because I usually tip twenty.

I should've made this a poll:)

JeffreyS, since they give you the opportunity to tip more, would you?

Quote from: coredumped on July 21, 2010, 09:34:50 PM
I should've made this a poll:)

I'm usually in the 18-20% range. If gratuity is included, regardless of %, I almost never tip extra.

Good idea core.  I would not. The quality of the food is not in question. their practice of laying a 15% gratuity on without being upfront is what I think is wrong. I get all of the reasons they do it. Just be up front.  

Quote from: coredumped on July 21, 2010, 09:34:50 PM
I should've made this a poll:)

JeffreyS, since they give you the opportunity to tip more, would you?

I doubt it if it is included in the check I would just sign. I do think it is not the best practice to include the gratuity in the bill if it is not a large group but I am not that bothered.

Our Monday evening server explained the new policy PRIOR to taking the orders... ;D

Either way, it's okay by me...  If people can't afford the SERVICE then they really should go to Mickey D's, after all you get what you pay for and servers shouldn't be forced to work for free.

My son-in-law works at an area Olive Garden, he's a long timer with "Darden Restaurants".  You would be amazed at the number of days this guy comes in EMPTY handed. The amazing thing is, he also worked various Orlando and Miami-Lauderdale-Coral Springs locations and say's it NEVER happened at any of them!!

OCKLAWAHA

Quote from: Ocklawaha on July 21, 2010, 10:06:06 PM
If people can't afford the SERVICE then they really should go to Mickey D's,
OCKLAWAHA

Comon Ock, did you read what most of the posts above said? They have no problem tipping, as long as their told (I was not). As I (and others) said, I wouldve tipped more, it's the ASSUMPTION that's wrong here.

Side note:  what's the proper protocol when there's a tip line on the bottom of a walk-up (i.e., Moes, Flats, etc)?  It makes for an awkward moment when you use your card as services have yet to be rendered + it's not too unlike other walk-ups that don't have the policy.  Makes me want to come prepared with exact change/cash.  Maybe I'm getting cheap, but, I don't believe that the frontline/cashiers are on a server's rate(?).

Guess we could start a whole new thread:  What about take-out?  What's the proper etiquette?  

I have had consistently bad service at Chicago Pizza and no longer go there because of it. 

I have been blatantly ignored and made to wait before while the servers chatted with each other and counted tips.  The pizza is good, but the service has always been very sub-par at the Landing location.  I imagine that may have something to do with instituting a 15% minimum.

I usually tip over 20%, but found it to be begrudging experience at Chicago Pizza.  I don't want to throw them under the bus, but they need to change for the better if they expect to stay in business.  I like the pizza enough that if the service gets better, I would definitely go back.

I stopped going ages ago as it was always filled with loafers with empty drinks hogging tables to watch sports on the TV's. Wasn't worth the mega-minute wait for a table. (Also why they charge for refills)

Also, while it is called "Chicago Pizza" it has nothing to do with Chicago at all. The owners are actually from Pittsburgh. Many times we couldn't get a table as it was overrun with Steeler fans.

"Real" Chicago pizza can be found at many places, just not here. Giordano's, Lou Malnati's, Pizzeria Due, Bacino's are just a few. Gino's East has gone downhill. Those are real Chicago pizzas.

Chicago Pizza in Jax is just a sports bar that happens to serve pizza. It should be called "Steeler Pizza" but perhaps that gets too close to reality.

A little off-topic, but I just found out we have an Uno's at the airport, anyone tried it? Is it like a "real" unos, or a watered down version?

Quote from: blizz01 on July 21, 2010, 10:14:44 PM
Side note:  what's the proper protocol when there's a tip line on the bottom of a walk-up (i.e., Moes, Flats, etc)?  It makes for an awkward moment when you use your card as services have yet to be rendered + it's not too unlike other walk-ups that don't have the policy.  Makes me want to come prepared with exact change/cash.  Maybe I'm getting cheap, but, I don't believe that the frontline/cashiers are on a server's rate(?).

Guess we could start a whole new thread:  What about take-out?  What's the proper etiquette?  

I always have the same issue.  I used to leave a buck or two or just round up (i.e., if it's $18.10, just make it $20).  Lately I've been going with no tip on the rationale that it's not fair to the servers who wait on you for 30 minutes to get 15-20% and the guy at the counter who spends 30 seconds on you to get something similar.  However, now that I write it out, it just sounds cheap.

I did notice when I picked up a pizza at Al's the other day, the guy who gave it to me looked at my receipt before he handed over my pizza.  Normally they show you the pie to make sure it's what you ordered and ask if you want any cheese, pepper, etc but he just handed me the pizza.  It's possible it's just the guy but I definitely saw him sneak a peak.

What is the proper etiquette?

A tip is just a tip.  Something given for extra service.  That what a tip is.  It is optional and extra and I think several courts said the same thing.  Although a tip can be customary, it isn't mandatory unless the menu or some type of notice says a "service charge" of something is mandatory.  Although legal if enough notice is given, it does feel sleazy - like those hotels in Orlando with their "surprise" service charges.  

As for servers, they are paid by the restaurant owner.  If the owner is skimping on their salary, they should complain loudly to the owner for a raise in salary or something like that.  The owner should then raise the price of food to cover the extra expenses of servers so everyone can read up front what the cost of that food is.

QuoteSide note:  what's the proper protocol when there's a tip line on the bottom of a walk-up (i.e., Moes, Flats, etc)?

Most companies realize when someone is asked personally for money, they feel uncomfortable.  It's a psychological response.  In a way, they are trying to get you to give the servers more money so they can give the servers less money.  It's like when a homeless person ask you for money.  You feel uncomfortable because the human response is empathy.  That's why when there's a homeless person in one corner, you see everyone trying to avoid them so they won't feel "guilty" of not helping them.

I seen that one my tab the last time I went. didnt really bother me though. I did look at the ticket kind of unny I must admit. LOL

Quote from: ProjectMaximus on July 21, 2010, 09:40:47 PM

Quote from: coredumped on July 21, 2010, 09:34:50 PM
I should've made this a poll:)

I'm usually in the 18-20% range. If gratuity is included, regardless of %, I almost never tip extra.

Just wanted to add that it doesn't offend me, actually gives me an excuse not to tip more unless the service was amazing. The extra charge on refills is more offensive.

QuoteA tip is just a tip.  Something given for extra service.  That what a tip is.  It is optional and extra and I think several courts said the same thing.  Although a tip can be customary, it isn't mandatory unless the menu or some type of notice says a "service charge" of something is mandatory.

While technically true, this doesn't speak to the standards we follow in the US.  Federal minimum wage for almost everybody is $7.25 per hour.  Minimum wage for tipped employees is $4.23, which speaks to the fact that we as a society agree that tipping servers is part of the cost of dining out.  Other cultures handle the practice differently.

Quote from: ProjectMaximus on July 22, 2010, 01:12:27 AM

Quote from: ProjectMaximus on July 21, 2010, 09:40:47 PM

Quote from: coredumped on July 21, 2010, 09:34:50 PM
I should've made this a poll:)

I'm usually in the 18-20% range. If gratuity is included, regardless of %, I almost never tip extra.

Just wanted to add that it doesn't offend me, actually gives me an excuse not to tip more unless the service was amazing. The extra charge on refills is more offensive.

Beverage charges in most Restaurants are outrageous.  And then adding an additional charge for refill?

Quote from: Brian Siebenschuh on July 22, 2010, 01:34:53 AM

QuoteA tip is just a tip.  Something given for extra service.  That what a tip is.  It is optional and extra and I think several courts said the same thing.  Although a tip can be customary, it isn't mandatory unless the menu or some type of notice says a "service charge" of something is mandatory.

While technically true, this doesn't speak to the standards we follow in the US.  Federal minimum wage for almost everybody is $7.25 per hour.  Minimum wage for tipped employees is $4.23, which speaks to the fact that we as a society agree that tipping servers is part of the cost of dining out.  Other cultures handle the practice differently.

Quote

Employers must pay their employees the hourly state minimum wage for all hours worked in Florida. The definitions of "employer," "employee" and "wage" for state purposes are the same as those established under the federal Fair Labor Standards Act (FLSA).  Employers of "tipped employees" who meet eligibility requirements for the tip credit under the FLSA, may count tips actually received as wages under the FLSA.

and

Quote
The Fair Labor Standards Act (FLSA) requires payment of at least the federal minimum wage to covered, nonexempt employees.  An employer of a tipped employee is only required to pay $2.13 an hour in direct wages if that amount plus the tips received equals at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference.

We as consumers have agreed to be uneducated and let companies screw us.

the food includes gratuity 'tax' already, as employers must pay the difference of min.wage vs actual wage, and directly increases the cost of food in order to cover the 'cost' of having to pay an employee min. wage.
its why most places 'split' the tips amongst all tipped employees so they don't have to pay the difference.

so in sum, tipped employees will always make min. wage even if they never receive a tip.

the line of work is the line of work, there's no difference between having to be personable while serving food and having to be personable and selling electronics, aside from the spit you get as a repeat non-tipper.

Quotemost places 'split' the tips amongst all tipped employees so they don't have to pay the difference.

No they don't.  Pooling of tips is an extremely uncommon practice.

And I'm shocked nobody's brought this up yet...

QuoteNice Guy Eddie: C'mon, throw in a buck!
    Mr. Pink: Uh-uh, I don't tip.
    Nice Guy Eddie: You don't tip?
    Mr. Pink: I don't believe in it.
    Nice Guy Eddie: You don't believe in tipping?
    Mr. Blue: You know what these chicks make? They make shit.
    Mr. Pink: Don't give me that. She don't make enough money, she can quit.
    Nice Guy Eddie: I don't even know a fucking Jew who'd have the balls to say that. Let me get this straight: you never ever tip, huh?
    Mr. Pink: I don't tip because society says I have to. Alright, I tip when somebody really deserves a tip. If they put forth an effort, I'll give them something extra. But I mean, this tipping automatically, that's for the birds. As far as I'm concerned they're just doing their job.
    Mr. Blue: Hey, this girl was nice.
    Mr. Pink: She was okay. But she wasn't anything special.
    Mr. Blue: What's special? Take you in the back and suck your dick?
    Nice Guy Eddie: I'd go over twelve percent for that.
    Mr. Pink: Look, I ordered coffee, alright? And we been here a long fucking time and she's only filled my cup three times. When I order coffee I want it filled six times.
    Mr. Blonde: Six times? Well, what if she's too fucking busy?
    Mr. Pink: The words "too fucking busy" shouldn't be in a waitress's vocabulary.
    Nice Guy Eddie: Excuse me Mr. Pink, but the last fucking thing you need is another cup of coffee.
    Mr. Pink: Jesus Christ man, these ladies aren't starving to death. They make minimum wage. You know, I used to work minimum wage and when I did I wasn't lucky enough to have a job the society deemed tipworthy.
    Mr. Blue: You don't care if they're counting on your tips to live?
    Mr. Pink: [rubbing his middle finger and thumb together] You know what this is? The world's smallest violin playing just for the waitresses.
    Mr. White: You don't have any idea what you're talking about. These people bust their ass. This is a hard job.
    Mr. Pink: So is working at McDonald's, but you don't see anyone tip them, do you? Why not, they're serving you food. But no, society says don't tip these guys over here, but tip these guys over here. It's bullshit!
    Mr. White: Waitressing is the number one occupation for female non-college graduates in this country. It's the one job basically any woman can get, and make a living on. The reason is because of tips.
    Mr. Pink: Fuck all that! I'm very sorry the government taxes their tips, that's fucked up. That ain't my fault. It would seem to me that waitresses are one of the many groups the government fucks in the ass on a regular basis. Look, if you show me a piece of paper that says the government shouldn't do that, I'll sign it, put it to a vote, I'll vote for it, but what I won't do is play ball. And this non-college bullshit you're givin' me, I got two words for that: learn to fuckin' type, 'cause if you're expecting me to help out with the rent you're in for a big fuckin' surprise.
    Mr. Orange: You know what, you just convinced me. Gimmie my dollar back!

The more I think about it, the more I wish more restaurants would adopt this policy.
To me, 15% is the absolute minimum I would ever leave as a tip. If the service is bad, I don't leave 10%, 5%, or nothing ... I speak to the manager. Do I ever tip 18% or 20%? Yes, but only when I'm around other people and I almost always feel bitter about it.
Another benefit of this is that it doesn't take a few days for your tip to post on your credit/debit card. I can't tell you how many times I've gotten into tough spots where 3 days later a $2.50 tip would come through on a lunch I forgot about would come through and throw my whole account into chaos.
I don't have this empathy thing you people speak of. Maybe it's the New Yorker in me.
But, hey I live downtown and eat tacos in an art gallery a couple of times a week so I have to be at least somewhat a jerk, right?  :P

Ok. One thing that everyone might not be aware of, that an employee of Chi Pizza told me, is that they don't get their credit card tips at the end of their shift. The owners, shady as f' owners, include it in their paycheck, but, if their tips average out to minimum wage, then they adjust their pay rate from  $4.23 to  $7.25. Haven't really dug into this to see how the employer is cheating their employee, the government etc, but it stinks; and it lends itself to mediocre service (unhappy employees = crappy service). By auto grating, the owners are guaranteeing a certain level of income for themselves, I think.

Believe me, nobody wants an auto gratuity on their bill. Service levels only go down when the gratuity is a given. Anyone in this business knows what they're getting into as far as wages and tips; they're no surprises. If you work at Olive Garden, you're not going to make as much as the person at Capital Grill, regardless of location. The guy @ OG in Miami is getting stiffed too.

Jacksonville tippers really aren't that bad, in fact I've not noticed any difference from NY to LA to Jax. Cheap is cheap anywhere. And good service tends to be rewarded, but great service is truly recognized. What this town needs are more people who are passionate about what they do, and stop treating their service job as a step to somewhere "better"...in the words of Jack, "what if this is as good as it gets?"

LOL

The charge for drink refills really gets to me and is a reason I won't go there. This 15% charge is ridiculous.

Quote from: RockStar on July 22, 2010, 03:39:27 AM
Ok. One thing that everyone might not be aware of, that an employee of Chi Pizza told me, is that they don't get their credit card tips at the end of their shift. The owners, shady as f' owners, include it in their paycheck, but, if their tips average out to minimum wage, then they adjust their pay rate from  $4.23 to  $7.25. Haven't really dug into this to see how the employer is cheating their employee, the government etc, but it stinks; and it lends itself to mediocre service (unhappy employees = crappy service). By auto grating, the owners are guaranteeing a certain level of income for themselves, I think.

Believe me, nobody wants an auto gratuity on their bill. Service levels only go down when the gratuity is a given. Anyone in this business knows what they're getting into as far as wages and tips; they're no surprises. If you work at Olive Garden, you're not going to make as much as the person at Capital Grill, regardless of location. The guy @ OG in Miami is getting stiffed too.

Jacksonville tippers really aren't that bad, in fact I've not noticed any difference from NY to LA to Jax. Cheap is cheap anywhere. And good service tends to be rewarded, but great service is truly recognized. What this town needs are more people who are passionate about what they do, and stop treating their service job as a step to somewhere "better"...in the words of Jack, "what if this is as good as it gets?"

LOL

A couple of years ago, a friend of mine advised that I always use cash to tip my wait staff - even when paying with my credit card.  She told me that the wait staff is more likely to see the money if they get the tip in cash...

And, speaking of tips, does anybody want to touch that 'third rail' of dining and cuisine?  How much do 'Canadian' people tip?  Those in the restauarant business are familiar with the term...

QuoteDoes anyone know if their other locations are doing this? (this may have nothing to do with the landing)

They're also doing this at the Baymeadows/Philips location.  Our server, as she was bringing out the bills, explained it beforehand, and actively lobbied us to speak to the manager.  Before we got up to leave, we heard two other tables (with a different server) complaining to the manager about it.  Clearly, at least some of the wait staff are unhappy with the move.  We tipped on top of the gratuity that was automatically included, because we had a table for an hour and the gratuity included was $0.96.

Quote from: chipwich on July 21, 2010, 10:34:08 PM
I have had consistently bad service at Chicago Pizza and no longer go there because of it. 

I have been blatantly ignored and made to wait before while the servers chatted with each other and counted tips.  The pizza is good, but the service has always been very sub-par at the Landing location.  I imagine that may have something to do with instituting a 15% minimum.

Chipwich this is why I have only set foot in Chicago Pizza twice... both times without ever getting a table. There is no excuse for 20 minute wait times, without so much as a "we'll be with you shortly," when you've only got a handful of customers. I'll never go back, I don't care how good people tell me the pizza is. There are enough other decent pizza joints in Jacksonville that don't have lousy service.

How long can they last at the Landing?

Quote from: JeffreyS on July 21, 2010, 09:31:31 PM
I have enjoyed myself each time I have gone to Chicago pizza. They are losing about five percent because I usually tip twenty.

Same here.

Quote from: copperfiend on July 22, 2010, 07:51:50 AM
The charge for drink refills really gets to me and is a reason I won't go there. This 15% charge is ridiculous.

while there is a note on the menu, I've never been charged for a refill at Chicago Pizza

When I used to wait tables, the stereotype was that lesbians were the worst tippers.

Quote from: tufsu1 on July 22, 2010, 10:26:24 AM

Quote from: copperfiend on July 22, 2010, 07:51:50 AM
The charge for drink refills really gets to me and is a reason I won't go there. This 15% charge is ridiculous.

while there is a note on the menu, I've never been charged for a refill at Chicago Pizza

Why even have it on the menu? It is a definite turn-off. And I know people that have been charged in the past.

Quote from: RockStar on July 22, 2010, 03:39:27 AM

Jacksonville tippers really aren't that bad, in fact I've not noticed any difference from NY to LA to Jax. Cheap is cheap anywhere. And good service tends to be rewarded, but great service is truly recognized. What this town needs are more people who are passionate about what they do, and stop treating their service job as a step to somewhere "better"...in the words of Jack, "what if this is as good as it gets?"

LOL

Amen brother RockStar aka J, preach it!

The worst service I've had in recent memory was at BB's, that guy was just a total jerkwad. I left a $0.02 tip and wrote a list of "Things Not to Do as a Waiter" on the back of the check with an explanation of why I left that tip. I then took all the other receipt copies with me so he had no choice but to turn in that receipt to management.

Jerky? Probably. But it was very well-deserved.

I do kind of disagree with the notion that you "have" to leave a certain tip percentage. This is like any other business, if you're not getting what you're supposed to get (namely service) then what exactly are you paying for? It's a business, it's not charity. If the waiter/waittress doesn't do their job, then what are you paying for?

I guess what I'm saying is, the 15% minimum tip wouldn't bother me if the service was fine. I'd owe them another 5%. But if the service was nonexistent and I'm being charged 15% then I'd have a real problem with it. The reason the tip thing has developed as it has is because it's an incentive program. It leaves you the ability to reward good service and express your displeasure with bad service.

Taking that out of the equation is kind of purpose-defeating. If that's how they want to run it, they should consider just paying a flat $10/hr or whatever and becoming a "No Gratuity" business.

Quote from: ChriswUfGator on July 22, 2010, 12:16:03 PM
The worst service I've had in recent memory was at BB's, that guy was just a total jerkwad. I left a $0.02 tip and wrote a list of "Things Not to Do as a Waiter" on the back of the check with an explanation of why I left that tip. I then took all the other receipt copies with me so he had no choice but to turn in that receipt to management.

Jerky? Probably. But it was very well-deserved.

I do kind of disagree with the notion that you "have" to leave a certain tip percentage. This is like any other business, if you're not getting what you're supposed to get (namely service) then what exactly are you paying for? It's a business, it's not charity. If the waiter/waittress doesn't do their job, then what are you paying for?

I guess what I'm saying is, the 15% minimum tip wouldn't bother me if the service was fine. I'd owe them another 5%. But if the service was nonexistent and I'm being charged 15% then I'd have a real problem with it. The reason the tip thing has developed as it has is because it's an incentive program. It leaves you the ability to reward good service and express your displeasure with bad service.

Taking that out of the equation is kind of purpose-defeating. If that's how they want to run it, they should consider just paying a flat $10/hr or whatever and becoming a "No Gratuity" business.

+2 and amen!

I go to Chicago Pizza and I enjoy it. The service has always been all right. During football season when the girls are running around in football jerseys the service somehow seems better though...
But, let's be honest here. The reason why there's a 15% mandatory gratuity and a refill charge is because of all the mooks who go in there every day and order just a drink and nurse it to death watching TV. That's really what this is all about.  ;D

Seems like free refills really didn't come to be an expectation until fountain machines became prolific. When I was a kid I had 1 soda & I had better "make it last".  I suppose that has since manifested into the "drink to go" offer now once the check arrives.

Quote from: blizz01 on July 22, 2010, 12:40:33 PM
Seems like free refills really didn't come to be an expectation until fountain machines became prolific. When I was a kid I had 1 soda & I had better "make it last".  I suppose that has since manifested into the "drink to go" offer now once the check arrives.

When I go to a restaurant and order a beverage, I check the menu to read its refill policy.  Most restaurants, if not all, will give complimentary refills for iced tea, but not soft drinks.  I do notice that many places are offering free refills on soft drinks and iced tea.  What is usually off limits are the speciality drinks, like raspberry-lemonade or other drinks that are specially made by the restaurant...

I had to stop going there, I can drive to (Name your favorite pizza place in Riverside from San Marco) get pizza and be be back to work in the time it takes to get served there, and the pizza and the service isn't anything that great. I think we tried three times to make it happen to no avail. I am all about supporting the Landing Restaurants but that doesn't mean they can skimp on quality and skill.

Stephen,
Is there a reason some places go to automatic gratuity? Is it easier on the bookkeeping? Also, are you saying it is better on the server if the toip comes in cash, even if the meal is paid with a  credit card?

In NYC you don't get any free refills.

It depends on where you go in New York...

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

Is it a city law?

Anybody that has ever waited tables knows that servers earn every penny of their tips.

Personally I prefer the automatic service charge as it is done in Europe and have generally found service there to be better, more professional, if less "personal", than it is here.

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

Probably depends on what restaurant, but personally I've never noticed that.

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

And trans-fats are against the law. :D

Quote from: Dog Walker on July 22, 2010, 03:25:07 PM
Anybody that has ever waited tables knows that servers earn every penny of their tips.

Personally I prefer the automatic service charge as it is done in Europe and have generally found service there to be better, more professional, if less "personal", than it is here.

Personally, I tip my servers well.  I, however, know that there are a few bad apples who ruin it for the rest - like in any job or career field...

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

Sure you do it. It's just, the refill is spit.

There are going to be bad apples everywhere.  The question is: Is penalizing the good ones for the bad ones the best way to go?  "Gratuity" implies that this is intended to be a voluntary payment for good service.  I realize it is essentially the comp for the wait staff and, under normal circumstances, everyone should leave at least the customary 15% of the bill (pretax).  But, what if the service is extraordinarily bad?  How do you reflect this in leaving less?  And, if it is extraordinarily good, how many will make the effort to add above 15%?  Especially, given our math challenged populace today?

How about this:  What if the register printed a receipt with a table of calculated $ amounts for tip levels at 15, 18, 20, and 25% and a suggestion for the customer to select one or another amount for the tip line?  I think many people today really do not know how to calculate the proper tip amount given the state of our math education and they are too embarrassed to ask the wait staff to figure it out for them.  So, they just guess at the amount, and do it low, dare they overpay the tip.  I would bet anything that pre-calculating various suggested tip amounts for the customer would raise compliance and overall tip levels while respecting and dignifying the customer's right to chose.

Christ, I'm glad I don't have to, and won't, deal with the general public.

For hours of on subject reading:
http://www.tipping.org/discus4/messages/9/9.html?1084642511 (http://www.tipping.org/discus4/messages/9/9.html?1084642511)

Here's a preview:

QuoteI'm a new server at an Olive Garden in Tucson Arizona.

I've never served before in my life and it is a strange and fascinating world.

Most of the customers are good people and realize that we work hard for our tips and that our tips are our livelihood (Olive Garden only pays us $2.13/hour).

Our tip money is how we feed and support our families and pay our bills.

Just the occasional assholes and cheap motherf*ckers really make this a sh*ty job.

Just last night, I had a party of six sit in my section. Real low-lifes.

A middle age woman, an old man, a 30-something son and two kids.

I felt sorry for the kids that had to be with these scumbags.

Apparently, one of the kids must have looked at one of these c*cksuckers the wrong way and the 30-something man started beating this child right there at my table.

They didn't tell us how to handle a situation like that in our training class but I should have thrown some hot coffee in his f*king face.

Well, first thing this dirty bitch says is that they have a plane to catch and I fell for it.
I totally put their order in front of my other tables, practically neglecting them to cater to this filthy c*nt.
I bet she uses that live everytime she goes out.

And of course she has to special order everything. "Extra tomatoes on the salad, extra olives, extra dressing on the side...bla bla bla..."
So I have to go back in the kitchen to make a special salad with all these extras, which we're not supposed to do, and make it just how the c*nt wants it. So I get her "special salad" and extra hot breadsticks for her and bring it to the table and then she wants a free bowl of olives for the kids have something to snack on.

So I have to go back in the hell that is the kitchen and get this demanding slut her "free bowl of olives".

She's too cheap to order anything for the kids and just says "just bring me some extra plates for the kids" so that she can feed the kids her leftovers.

She obviously knew the "Olive Garden system" and knew how to exploit it, ordering all this free stuff, "extra this, extra that", just running my ass ragged refilling their drinks, soups, salads, breadsticks, extra boats of free sauces, ordering from the lunch menu even though it was dinner time (about 6pm), etc.

I was extremely polite to her and catered to her and her family's every whim and did all kinds of extra "above and beyond" stuff we're not supposed to do. I will never do that again.

At the expense of my other tables, I got everything this cowc*unt wanted, she even wanted extra breadsticks to take home, a large "to-go" container to take home extra ice tea, salad, soups, multiple to-go boxes and bags, extra after dinner chocolate mints, on and on....

After doing all that extra stuff for her, the f*king bitch repays my kindness and hard work by tipping me $5.00 on a $60 check!

Then this filthy c*nt has the nerve to ask for a free bag of ice to chill all the free food I gave her!

I went back to the kitchen and asked the more experienced staff if we can do that and they said "Tell that cheap bitch to drive to the gas station and buy a bag of ice for 99 cents."

I will never forget you, you f*king bitch and if you step foot in my restaurant again, I'll make your life a living hell.
Now go back to sucking Satan's c*ck. Don't forget to swallow.

Live and learn

Rancid Romeo

I apologize, but I think that there is a lot of blame to go around in Rancid Romeo's story:
1. The customer is wrong on many levels.  If she wants it her way and does not want to tip, she can always go to Burger King.  If she wants extra food, she should try eating at Golden Corral.
2. Rancid Romeo sounds suspect because, as any new food service worker will tell you, trainees sit through a training video that explains how things are done.  I do not recall ever being trained to bend over backwards to any custmer like he did.  He sounds naive.  Thank God that the difficult customer didn't ask for a backrub or for free money from the cash register.
3. Rancid Romeo's co-workers were obviously asleep at the switch, too.  Isn't there an experienced server who guides new staff?  I have been to restaurants where the server has a trainee tag along to see how things are done.  Besides, with all of the red flags, I am surprised that nobody in the kitchen immediately said, "Look, trainee, that is not how we go things here."  What would have happened if the crazy customer had asked for seconds?
Overall, Rancid Romeo talks great smack, but did not seem so tough when he was being treated like a doormat by an obviously classless family...

Quote from: ChriswUfGator on July 22, 2010, 03:41:17 PM

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

Probably depends on what restaurant, but personally I've never noticed that.

I have. Both my wife and I have a lot of family in the city, between the Bronx and Long Island City, and they complain about it too.

Amen, stephendare!  If Rancid Romeo was so put upon, he should have sought help from a more experienced server.  Rancid Romeo could have even asked for a manager.  Romeo neglected other customers for what?!  Rancid Romeo bent over backwards for what?!  He should have known better!!!  Rancid Romeo needs to find another line of work...

Many stories are imbellished to make for good reading, or  maybe, a book deal.

http://waiterrant.net/

http://waitress-stories.blogspot.com/

Quote from: Steve on July 23, 2010, 07:27:43 AM

Quote from: ChriswUfGator on July 22, 2010, 03:41:17 PM

Quote from: TheProfessor on July 22, 2010, 03:05:08 PM
In NYC you don't get any free refills.

Probably depends on what restaurant, but personally I've never noticed that.

I have. Both my wife and I have a lot of family in the city, between the Bronx and Long Island City, and they complain about it too.

What a coincidence, the last time I ate in NYC was at Uno in Long Island City.

Free refills.

Again, it depends on what restaurant.

Quote from: 02roadking on July 23, 2010, 08:55:13 AM
Many stories are imbellished to make for good reading, or  maybe, a book deal.

the same can be said for some stories/posts on this website

well there was an article in the Business Journal last week....it mentioned that during the recession, about 200,000 square feet of office space in downtown has been given up....also mentioned the expected move by Adecco leaving its 130,000 square feet in the Modis Building.

So, doing some math....Addeco has 375 people in 130,000 sf = about 350 sf per person
downtown lost 200,000 sf of occupied space X 350/person = 570 people

This would imply that it is hardly realtistic to think that urban core employment has dropped by 10,000+ employees (as has been insinuyated) over the last 4 years.

Quote from: tufsu1 on July 23, 2010, 09:56:16 AM

Quote from: 02roadking on July 23, 2010, 08:55:13 AM
Many stories are imbellished to make for good reading, or  maybe, a book deal.

the same can be said for some stories/posts on this website

Ah...I love the smell of unintentional irony in the morning...

Quote from: tufsu1 on July 23, 2010, 10:10:39 AM
well there was an article in the Business Journal last week....it mentioned that during the recession, about 200,000 square feet of office space in downtown has been given up....also mentioned the expected move by Adecco leaving its 130,000 square feet in the Modis Building.

So, doing some math....Addeco has 375 people in 130,000 sf = about 350 sf per person
downtown lost 200,000 sf of occupied space X 350/person = 570 people

This would imply that it is hardly realtistic to think that urban core employment has dropped by 10,000+ employees (as has been insinuyated) over the last 4 years.

But the truth is that it has.

And that article didn't even mention all the square footage that has been demolished in the past two decades to make parking lots, parking garages, and many other inappropriate low-density structures.

And you're yet again being unintentionally ironic, since you've just acknowledged that Modis only had 375 people spread across 130k square feet at the time they vacated the building, which is ridiculously sparse. They evidently had already cut the space down to a skeleton crew and were just waiting for the lease to expire.

So in the other thread, you are arguing there were 2,000 people working in the Modis building, but now you're acknowledging that the building's main tenant which occupied over 20% of the building's leasable space only had 300-something employees there. So even assuming the building didn't have a single other vacant space anywhere in it (which is far from the case) you've just blown your own prior 2,000-person argument out of the water based on that density level.

Why's it so hard to just say you were wrong and move on?

Quote from: ChriswUfGator on July 23, 2010, 10:18:47 AM
Why's it so hard to just say you were wrong and move on?

good question...I've been wondering the same thing  :)

Quote from: tufsu1 on July 23, 2010, 10:24:45 AM

Quote from: ChriswUfGator on July 23, 2010, 10:18:47 AM
Why's it so hard to just say you were wrong and move on?

good question...I've been wondering the same thing  :)

You sitting in front of a mirror as you type that or something?

Quote from: stephendare on July 23, 2010, 10:34:58 AM

Quote from: ChriswUfGator on July 23, 2010, 10:28:16 AM

Quote from: tufsu1 on July 23, 2010, 10:24:45 AM

Quote from: ChriswUfGator on July 23, 2010, 10:18:47 AM
Why's it so hard to just say you were wrong and move on?

good question...I've been wondering the same thing  :)

You sitting in front of a mirror as you type that or something?

perhaps he's just writing a book or making bizarre statements for dramatic effect.

You know, like when you were just making up that the developers in springfield were trying to demolish a couple of historic structures for profit. Boy, Ill never forget the way that TUFSU called that fantasy out for the exageration that it was!

LMAO, I totally forgot that he was the main one trying to call B.S. on my non-B.S.

I don't know why he's still arguing the downtown density thing. Anyone with a pair of eyeballs who has ever been down there knows Tufsu's density estimates for DT are total bunk. DT (a/k/a Raccoon City) is dead as a doornail.

I want to clarify some facts about the 15% gratuity added to checks at Chicago Pizza. Chicago Pizza believes that everyone in America has the right to earn enough to support their family. The service industry has accepted subpar performance for too many years. A server or bar-tending position 30 or 40 years ago was considered exciting and profitable. People were professionals. That time has passed. Serving and bar tending has become a place that people end up on their way to or from another profession. We want to change all that. Chicago Pizza wants to inject professional back into the service industry. A company cannot recruit or retain professional service personnel when the prevailing attitude presents a gauntlet of unrealistic expectations a guest uses to reduce the amount of tip to give someone. I have watched people stiff servers because their soup wasn't hot enough. It is true that you probably tip well but there is a significant percentage of people that don't tip at all for any reason. We cannot allow this to continue. There are many other reasons that make our decision to think out of the box on this issue. 1. We can calculate and pay tax on earnings that before were almost untraceable. The IRS has established that over 50 million in taxes are not being collected on cash tips in the USA in one year. We will pay our share and so will our employees.2 Servers and Bartenders have major problems buying things like houses and cars because they can provide proof of income. Ours can. 3. We will have to provide health insurance for our staff by 2014. How can a company that has a turnover rate that is as high as the F&B industry navigate those waters? By the way how do you deduct insurance payment from people that get $40.00 paychecks? When companies take the federal tip credit they pay their employees $4.25 per hour plus tips. Taxes have to be paid on the tips so the check amount is minimal. We pay our servers $7.25 per hour. We love our customers. It makes sense to take care of our employees. They take care of our customers.

Quote from: ljimmyrd on July 23, 2010, 12:52:41 PM
Chicago Pizza believes that everyone in America has the right to earn enough to support their family.

So institute a no-tip policy and pay the employees a living wage.

Quote from: ljimmyrd on July 23, 2010, 12:52:41 PM
It makes sense to take care of our employees.

You are taking care of your employees by charging customer 15% automatically?

My service experience at Chicago Pizza (only been there once, probably won't go again)...

Our server refilled our sodas without pouring out the old soda and replacing the ice...the result was a cup full of watered down coke.  Then brought back our sodas and gave the soda I was drinking to someone else at our table (I knew because my lipstick was on the straw).  Yuck!

He brought our food at all different times, so by the time a couple of us were just taking our first bites, someone else was finishing.

Guess what, I still added to the required tip to make it 20%, because I know it's a tough job.  He didn't earn it though.

A tip is supposed to inspire a server to provide great service. If the tip is already added, what incentive is there for a server to provide better than average service?  You EARN your tip.  And what usually happens is that with the one cheapskate that doesn't tip, there are several other tables that tip more than 15% to compensate...Required that the server is actually providing exceptional service to their guests.

It is not right to require the patrons to pay your server's wages...which is essentially what Chicago Pizza is doing here.  A tip is optional...all servers know this getting into this line of work.  

Quote from: finehoe on July 23, 2010, 01:04:03 PM

Quote from: ljimmyrd on July 23, 2010, 12:52:41 PM
Chicago Pizza believes that everyone in America has the right to earn enough to support their family.

So institute a no-tip policy and pay the employees a living wage.

Or, if you insist on keeping your automatic "gratuity" policy, clearly disclose it to your customers before the bill arrives.

I agree, it should be noted prior to the bill and I'm not sure, but would assume it may be legally required.

That being said, if that was noted, I don't see a problem with any of this. I am fairly confident that if the service was pitiful, the manager would remove the 15% and allow them to coach an employee immediately while receiving feedback from their customers. I also disagree that it should affect your tip. I consider myself a very good tipper 20+%, sometimes much higher. When I've received this type of check in the past for either large parties or in another restaurant with this policy, I have still added additional tip. You shouldn't punish the server if they deserved 30% tip because the restaurant already calculated 15%.

I've never had bad service at Chicago Pizza @ the landing myself. The food's always been good. I think their beer selection is pathetic though.

Quote from: JSquared on July 23, 2010, 01:22:09 PM

Quote from: finehoe on July 23, 2010, 01:04:03 PM

Quote from: ljimmyrd on July 23, 2010, 12:52:41 PM
Chicago Pizza believes that everyone in America has the right to earn enough to support their family.

So institute a no-tip policy and pay the employees a living wage.

Or, if you insist on keeping your automatic "gratuity" policy, clearly disclose it to your customers before the bill arrives.

Amen!

By the way, I think that it is a cop out for restaurants to assert that customers can opt out of having to pay the automatic gratuity.  This 'option' puts the diner into an awkward position.  Thankfully, I have not been to these kind of restaurants.  I usually try to tip 20% or more.  I will sometimes order less expensive items on the menu so I can afford a decent tip...

Jimmy while I appreciate hearing all about the financial challenges involved with restaurant workers, nobody appreciates being forced to tip. Especially since there is some anecdotal evidence (in this thread, at least) that Chicago Pizza may have some service-related "challenges" to overcome. Bad service would -- and should -- negatively affect the amount given as a gratuity, and customers should be allowed to comment on the level of service received by adjusting their tip as they see fit.

I wanted to like Chicago Pizza and have been to all three locations, but they have consistently dissapointed me, especially considering the prices they charge and the slowness of the service.  The last straw was the crappy $8.00 turkey sandwich they served to my wife at the Landing location.  The sandwich was literally one slice of generic brand pressed turkey with some wilted lettuce on a giant, dried out bun.  It was a bigger version of those little sandwiches they give you on Continental flights.  I will not be back.

Chi Piz whole philosophy stinks.

I've witnessed them allow non paying guests hang out and watch t.v. at the bar...and serve them waters!

The service is mediocre on a good day. What I think alot of people are missing is that it's the MANAGER's fault that the service is bad. In my entire visit, I couldn't find the MOD (manager on duty). MOD didn't stop by and do a table visit to inquire about our experience. It is the MOD's responsibility to see that service standards are being maintained. If you leave lazy kids who don't care about their own appearance (girls not made up, uniforms dirty, etc) to run your restaurant, then you will get slow bussing of tables, slow service and a dirty restaurant. If the MOD's not leading by example, then there's no example. If the MOD's not checking on the kitchen to make sure soup is being held at the proper temp, then he's leaving it up to the cook to make sure that proper food handling procedures are being maintained with no oversight. Yikes!

The lines about the job not being exciting anymore, maintaining staff etc are all misguided. The job is fine. Many people love the service industry. People quit because management is poor/mean/jerks/harassing etc. Sure, money is important, but a manager who tracks sales and staffs appropriately can make sure that his service staff earn money as well as ensure that service standards aren't being compromised.

Management is at fault, here. And it's the server on the front line who gets to be embarrassed by having to explain to every table about the 15% policy. How sweet of them.

I'd fire the lot of them, change their operational philosophy and make that place fun. It should be. As it stands now, I don't enjoy going in there...and I like their pizza.

Just saying.

~j.

My experience at the Baymeadows location was great.

QuoteJerry why do you post these horror stories about bad service and shitty attitudes from people working in restaurants.  You give the impression that restaurant workers should be marched out and shot at sunrise.  Most people in the industry are much better human beings than this pond swill whose essay is going to be discussed with the Tuscon Management this morning.

On the contrary, I thought this fellow had a wonderful attitude and went way beyond the call of duty serving these awful people, and all he got was a kick in the ass.  Just an illustration of what servers have to deal with. That tipping website is a hoot to read, though sadly, the content is often quite true.

Quotewhen the prevailing attitude presents a gauntlet of unrealistic expectations a guest uses to reduce the amount of tip to give someone

A memorable line, and quite true.  Honest workers are due honest wages.  In this country, tipping is customary and expected, with 15% of the entire net bill as minimum payment for bare bones service.  If you are unwilling to follow the convention, don't go to full service restaurants, period.  The customer should not act like a judge at a personality or beauty contest.  For instance:  Yeah, well, everything was great, until the server brought the check and only gave half a smile.  I think I'll knock 4% off the tip.  

Personally, I don't agree with auto gratuity, unless it has been pre-arranged for a group or party.  Also, there is no such thing as a mandatory gratuity.  A gratuity is given gratuitously.  A service charge is itemized on the bill, and must be rung up as an element of sales (just like food or beverage), and have sales tax applied to it.  The house can do anything it wants to do with the service charge, except give it directly to the employee before payroll taxes have been applied.

Quote from: Jerry Moran on July 23, 2010, 03:10:16 PM
Honest workers are due honest wages.

If the restaurant really felt that way, then management would pay a living wage instead of guilt tripping the customers about how it's their responsibility to pay the restaurant's employee regardless of whether the service sucks or not. Personally, I think the waiter in that post you quoted was a putrid twit, and I can only imagine what his attitude must be like towards his guests. If it were my restaurant, I'd can him.

The truth is that you simply can't have every cake at once and eat them all too. Either stand by your morals and pay the server what you think they're worth, or else acknowledge the fact that if you leave it up to the customer to judge the value of the service and compensate the server accordingly, then their opinion of whether the service was good or not will sometimes differ from your own. And if you choose this option, then the customer will have the final say since it's their money.

You really can't have it both ways. Which, incidentally, is exactly what Chicago Pizza is trying to do. They are insisting their customers pay XX% when obviously the customer base doesn't think the service is worth it. If they disagree, then management is free to pay the server what they think they're worth. Their current stance is just going to run their customers off.

Damn, 7 pages already, can this beat the epic Moon River Pizza thread?!

Quote from: reednavy on July 23, 2010, 03:36:08 PM
Damn, 7 pages already, can this beat the epic Moon River Pizza thread?!

Well, after Asault & Battery River Pizza's obnoxious antics, assaulting and throwing an older retired couple out of the restaurant, at least you can be sure that nobody will say Chicago Pizza has the worst service in town. LMAO, at least 15% automatic gratuity doesn't involve violence.

Quote from: Jerry Moran on July 23, 2010, 03:10:16 PM

QuoteJerry why do you post these horror stories about bad service and shitty attitudes from people working in restaurants.  You give the impression that restaurant workers should be marched out and shot at sunrise.  Most people in the industry are much better human beings than this pond swill whose essay is going to be discussed with the Tuscon Management this morning.

On the contrary, I thought this fellow had a wonderful attitude and went way beyond the call of duty serving these awful people, and all he got was a kick in the ass.  Just an illustration of what servers have to deal with. That tipping website is a hoot to read, though sadly, the content is often quite true.

Quotewhen the prevailing attitude presents a gauntlet of unrealistic expectations a guest uses to reduce the amount of tip to give someone

A memorable line, and quite true.  Honest workers are due honest wages.  In this country, tipping is customary and expected, with 15% of the entire net bill as minimum payment for bare bones service.  If you are unwilling to follow the convention, don't go to full service restaurants, period.  The customer should not act like a judge at a personality or beauty contest.  For instance:  Yeah, well, everything was great, until the server brought the check and only gave half a smile.  I think I'll knock 4% off the tip.  

Personally, I don't agree with auto gratuity, unless it has been pre-arranged for a group or party.  Also, there is no such thing as a mandatory gratuity.  A gratuity is given gratuitously.  A service charge is itemized on the bill, and must be rung up as an element of sales (just like food or beverage), and have sales tax applied to it.  The house can do anything it wants to do with the service charge, except give it directly to the employee before payroll taxes have been applied.

Apparently, the server did not have a good attitude.  Instead of doing something about it, he chose to disguise his contempt and chose to whine about it later.  Let's think about his neglect of other customers simply to please a group that could not be pleased.  I still maintain that he should have gone through proper channels (a more experienced server or a manager) to addres the situation.  I can understand trying to accomodate a customer, but this server went too far in trying to placate those folks.  It was a poor judgment call to provide all of those extras at the expense of the restaurant.

As for the tipping issue, I agree that the tip should not be used as a weapon by customers to combat superficial or perceived errors on the part of the server.  I, however, believe that customers are entitled to tip in accordance with the quality of the server's overall service or to at least complain to the manager.  As a single guy with little cooking experience, I enjoy dining out and I am used to receiving good service.  I have rarely encountered rude servers, and have not hesitated to tip accordingly.  I understand that they are working people, but it would go a long way for a server to explain to me what is going on instead of forcing a customer to cool his heels while the service takes eons...  I do not mind tipping 20% or more if a server simply says, "Sorry about the lag time, we are short in the kichen" or "I am covering two areas today, please bear with me."  A little communication would go a long way and customers are more unerstanding than you think.  Otherwise, the perception is that the server is out back taking an extended break.
If we believe that every server should be tipped the exact same, why don't we abolish graituities and tips and just pay them an hourly rate?  

Quote from: ChriswUfGator on July 23, 2010, 03:35:17 PM

Quote from: Jerry Moran on July 23, 2010, 03:10:16 PM
Honest workers are due honest wages.

If the restaurant really felt that way, then management would pay a living wage instead of guilt tripping the customers about how it's their responsibility to pay the restaurant's employee regardless of whether the service sucks or not. Personally, I think the waiter in that post you quoted was a putrid twit, and I can only imagine what his attitude must be like towards his guests. If it were my restaurant, I'd can him.

The truth is that you simply can't have every cake at once and eat them all too. Either stand by your morals and pay the server what you think they're worth, or else acknowledge the fact that if you leave it up to the customer to judge the value of the service and compensate the server accordingly, then their opinion of whether the service was good or not will sometimes differ from your own. And if you choose this option, then the customer will have the final say since it's their money.

You really can't have it both ways. Which, incidentally, is exactly what Chicago Pizza is trying to do. They are insisting their customers pay XX% when obviously the customer base doesn't think the service is worth it. If they disagree, then management is free to pay the server what they think they're worth. Their current stance is just going to run their customers off.

Amen!

Quote from: ChriswUfGator on July 23, 2010, 03:35:17 PM

Quote from: Jerry Moran on July 23, 2010, 03:10:16 PM
Honest workers are due honest wages.

If the restaurant really felt that way, then management would pay a living wage instead of guilt tripping the customers about how it's their responsibility to pay the restaurant's employee regardless of whether the service sucks or not. Personally, I think the waiter in that post you quoted was a putrid twit, and I can only imagine what his attitude must be like towards his guests. If it were my restaurant, I'd can him.

The truth is that you simply can't have every cake at once and eat them all too. Either stand by your morals and pay the server what you think they're worth, or else acknowledge the fact that if you leave it up to the customer to judge the value of the service and compensate the server accordingly, then their opinion of whether the service was good or not will sometimes differ from your own. And if you choose this option, then the customer will have the final say since it's their money.

You really can't have it both ways. Which, incidentally, is exactly what Chicago Pizza is trying to do. They are insisting their customers pay XX% when obviously the customer base doesn't think the service is worth it. If they disagree, then management is free to pay the server what they think they're worth. Their current stance is just going to run their customers off.

Chris you said it better than I ever could. It's not a "tip" if it's not optional. Then it becomes a "service fee."

Quote from: stephendare on July 23, 2010, 03:56:37 PM
I just got off the phone with corporate Olive Garden, and needless to say they are appalled.  This definitely does not in any way represent the corporate philosophy of the company, and they are going to track down the source.

Its pretty obvious that this is the result of the culture of the restaurant, and everyone from the manager down should be retrained, if this is what is happening at the location.

I don't know if the corporate guy was just embarrassed by the letter, but they are supposed to follow up with the response, we shall see.

If not, then I suppose this will be another place to avoid.

Thanks, Stephen!

Quote from: TooncesTheCat on July 23, 2010, 01:15:56 PM
A tip is supposed to inspire a server to provide great service. If the tip is already added, what incentive is there for a server to provide better than average service?  You EARN your tip.  And what usually happens is that with the one cheapskate that doesn't tip, there are several other tables that tip more than 15% to compensate...

That's SPOT on!

If they were paid let's say 20% over minimum wage, what incentive is there to do a good job? I understand we're paying them to be nice, but eating out is a luxury, if it's unpleasant I won't go. I can make my own food and enjoy it at home. The service is part of the experience, and when it's good I reward it, usually with 20% or more.

So at Chicago Pizza you get a bill for $20, the server will AUTOMATICALLY get $3 (total $23). I have the option to tip more, say 20% which is $4 ($24 total bill). If I was still a server I don't know if it would be worth all the extra work for just $1 (in my example).

Quote from: stephendare on July 23, 2010, 03:56:37 PM
I just got off the phone with corporate Olive Garden, and needless to say they are appalled.  This definitely does not in any way represent the corporate philosophy of the company, and they are going to track down the source.

Its pretty obvious that this is the result of the culture of the restaurant, and everyone from the manager down should be retrained, if this is what is happening at the location.

I don't know if the corporate guy was just embarrassed by the letter, but they are supposed to follow up with the response, we shall see.

If not, then I suppose this will be another place to avoid.

Props to Stephen.

That twit is damaging his employer's business. God knows how many people read his insipid ranting online and say "Geez, I know where I'm NEVER eating..."

Stephen, Stephen, what is Olive Garden Corporate supposed to say?  They likely went on ad nauseam about their "high professional standards" and "extensive training" and even the Olive Garden Culinary School in Tuscany, but we have both been around long enough to know what really goes on in these places.

I've only worked for one big company in my life, and the facade they put up was incredible when contrasted with the actual goods and services they provided.

Last year, I called a local hotel's corporate office, with love and concern in my heart, to give my impression of just how crappy their guest service was, and how it was negatively affecting my business and the reputation of Downtown Jacksonville.  The comments I made were gathered from their own employees and guests. I got the standard corporate line, and then calls from the local management reiterating the high standard of service they hold themselves to.  Well, they can repeat that until they're blue in the face, but that's was not, and still isn't what their employees and customers are saying.

http://www.youtube.com/watch?v=EKZS4Jn6gRM&feature=related

If you cannot see the above clip, click on: http://www.youtube.com/watch?v=EKZS4Jn6gRM&feature=related

QuoteIve served as a corporate consultant for hospitality services out on the west coast, Jerry.

Stephen, you're too much!

http://www.youtube.com/watch?v=mUeDuA9AH4g (http://www.youtube.com/watch?v=mUeDuA9AH4g)

http://www.youtube.com/watch?v=0yzsStVkJvU&feature=related (http://www.youtube.com/watch?v=0yzsStVkJvU&feature=related)

The Chicago Pizza automatic gratuity is not included for the benefit of the customer. To understand the reasons behind the policy, you must first understand the way the company deals with its labor costs.  Chicago Pizza's goal is to have an entire waitstaff of full-time employees for zero cost to the company.  The servers do not leave at the end of their shift with any of the 15% gratuity that the guests are paying. The only money a server will leave with is a cash tip that is left on top of the automatic gratuity, which on some nights, may be no more than 5 - 20 dollars.  At the end of every server's shift, Chicago Pizza collects all of the gratuity and pays the server back with it.  The company tells its employees, along with the labor board and the IRS, that all servers are payed $7.25 an hour. That hourly wage is actually being payed out of the gratuity from the guests.  Chicago Pizza pays nothing for labor.

On top of this clear injustice, every employee pays Chicago Pizza $1.75 an hour as a "service support fee".  This money goes to pay the hourly wages of "bus boys, hosts, and food runners". Anyone who has been to Chicago Pizza may have noticed that there are not bus boys, hosts, or food runners. Every server is expected to perform the jobs of four people. Servers seat tables, wait tables, run their own food, and then bus the tables all by themselves.  So please, before anyone judges the waitstaff, please understand the position they are put in.

The advantage to the servers in this pay scenario is that you are guaranteed 15% of your sales as earnings, and in high volume restaurants like the Jacksonville Landing and Jax Beach locations, this can be beneficial. Overall, most employees are upset about it because they do not leave with their tips at the end of the night, and the tips that are paid in the form of a paycheck are $1.75 per hour short of what they actually earned.  On top of personal financial woes, most employees do feel like the customer is being cheated out of money and good service. 

Yes, Chicago Pizza is a fun establishment. Yes, the food is good. Unfortunately, the business model of this company has mutated into a ploy to exist without labor costs at the expense of the servers and guests.

Quote from: CPServer on July 23, 2010, 07:57:17 PM
The Chicago Pizza automatic gratuity is not included for the benefit of the customer. To understand the reasons behind the policy, you must first understand the way the company deals with its labor costs.  Chicago Pizza's goal is to have an entire waitstaff of full-time employees for zero cost to the company.  The servers do not leave at the end of their shift with any of the 15% gratuity that the guests are paying. The only money a server will leave with is a cash tip that is left on top of the automatic gratuity, which on some nights, may be no more than 5 - 20 dollars.  At the end of every server's shift, Chicago Pizza collects all of the gratuity and pays the server back with it.  The company tells its employees, along with the labor board and the IRS, that all servers are payed $7.25 an hour. That hourly wage is actually being payed out of the gratuity from the guests.  Chicago Pizza pays nothing for labor.

On top of this clear injustice, every employee pays Chicago Pizza $1.75 an hour as a "service support fee".  This money goes to pay the hourly wages of "bus boys, hosts, and food runners". Anyone who has been to Chicago Pizza may have noticed that there are not bus boys, hosts, or food runners. Every server is expected to perform the jobs of four people. Servers seat tables, wait tables, run their own food, and then bus the tables all by themselves.  So please, before anyone judges the waitstaff, please understand the position they are put in.

The advantage to the servers in this pay scenario is that you are guaranteed 15% of your sales as earnings, and in high volume restaurants like the Jacksonville Landing and Jax Beach locations, this can be beneficial. Overall, most employees are upset about it because they do not leave with their tips at the end of the night, and the tips that are paid in the form of a paycheck are $1.75 per hour short of what they actually earned.  On top of personal financial woes, most employees do feel like the customer is being cheated out of money and good service. 

Yes, Chicago Pizza is a fun establishment. Yes, the food is good. Unfortunately, the business model of this company has mutated into a ploy to exist without labor costs at the expense of the servers and guests.

Quoted for posterity.

This establishment is ripping off its own employees.

I did work for Jean Fayet in the late '70's.  In a letter he wrote to me in 1990, Fayet accused me of having a kind heart.  To this day I do not know if his intent was to compliment or insult me.

http://www.insatiable-critic.com/Article.aspx?ID=556&keyword=Lafayette%20We%20Are%20Leaving (http://www.insatiable-critic.com/Article.aspx?ID=556&keyword=Lafayette%20We%20Are%20Leaving)

Yeah, a little fishy, you probably saw he/she only has 1 post....I'm thinking a saboteur from Al's :)

I can verify everything CPServer says. I too have worked at Chicago Pizza. Their business practices are extremely unethical. This new 15% policy wasn't created as a convenience to anyone. The company has faced several lawsuits regarding labor issues and their approach to payment.

Servers are paid at least minimum wage (7.25 not 4.25) for their hours worked. They walk out every night with their cash tips only. The credit card tips are then rolled into a biweekly paycheck. If the credit card tips exceed 7.25 an hour then the servers see those tips on their paycheck. If those tips fall short of the 7.25/hr then the servers only get minimum wage!

This was Chicago Pizza's system for quite some time until multiple employees have taken them to court and notified the labor board (if you look closely, you'll notice the labor board is in Chicago Pizza EVERY week to talk to Jimmy).

As the lawsuits were being settled, Chicago Pizza has argued that their employees are "commission based employees." I don't know too much about the laws regarding commission only employees, but apparently there is a mandated percentage charged for their services. Additionally, if you look at your bill you will notice the 15% is a service charge as opposed to a gratuity.

Another thing to pay attention to is the sales tax. In Jacksonville sales tax is 7%. In Chicago Pizza they charge you 8%. Do the math. Is this illegal? I'm not entirely sure but it seems unethical to me.

Stephen, to answer your question regarding SSI and income taxes....
Chicago Pizza takes out taxes from your paycheck each pay period. This is cool and all until at the end of the year when they file you as an employee that hasn't been taxed yet. What happens then is all the servers end up owing money as opposed to getting a return. Lawsuits have been filed and won (from what I've heard) over this situation.

Another thing, employees are required to sign up for direct deposit so they rarely see a pay stub reflecting where all their hard earned money has gone. I have seen employees shorted upwards of two hundred dollars on their paychecks! When this happens, servers bring all of their clock out slips to Jimmy and demand reconciliation. Jimmy then apologizes for the computer's error (ha) and writes them a handwritten check for the difference. It appears they try to see what they can get away with from new employees, but all the veteran servers know better and as such keep all of their clock out slips. I know servers who have excel spreadsheets that have every single penny ever earned in that establishment.

No, I am not a saboteur from another establishment. I used to work at Chicago Pizza myself and have since left for the above reasons. I could go on and on about their skewed practices....if anyone is interested?

Using the OP's image...

The subtotal was 17.99
Tax at 7% = $1.259, or $1.26
Tax at 8% = $1.439, or $1.44

Look at the image....which is showing?

Just curious, is the sales tax issue illegal?

Quote from: stephendare on July 24, 2010, 11:47:56 AM
I think the legal requirement is just that the restaurant has to pay whatever they collect on behalf of the department of revenue---meaning that if they pay everything the collect, they probably arent going to get much heat from the government for overpaying them .05 percent.

The government definitely does not see that money. Not to pot stir, but there are definitely egregious errors in their accounting. They have paid hefty sums of money and I believe they have much more to pay as time progresses. I guess we can only wait and see. It just pains me to see new employees get rolled into this system.

OP here...
I think it's time to call Ken. If I was more attentive I would have noticed that 8%, something is certainly up here.
Now I KNOW I won't be going there anymore. Thanks for the info CP servers.

Illegal:

1: Collecting 8% in sales tax when the statutory state and local rate is 7%.

2: Keeping any funds ostensibly collected for sales tax.

3: Automatically docking the servers' pay $1.75/hr to the house for bussing and other services that don't exist.

Additionally, the "minimum wage guarantee" isn't any blessing, that's legally required. If a restaurant's volume of business and policies create a situation where their servers would routinely be making less than minimum wage, then they are actually required to make up the difference.

Chicago Pizza isn't doing anything special there, they're only doing what they have to do.

And FWIW, their hinky sales tax calculations are a pretty big deal...the dept of revenue aren't particularly nice folks.

As I stated before, all of CP ills are because of bad management.

I think at the bottom of the customer's check it should read:
"Your payroll contribution is 15%.  Thanks for paying your server's hourly wage for us.  Come again!"

;)

If anyone gets take out, let us know if they charge that 15% on that too.

Quote from: stephendare on July 24, 2010, 03:17:37 PM

Quote from: RockStar on July 24, 2010, 02:39:53 PM
As I stated before, all of CP ills are because of bad management.

Ah.  you must be an employee then?

Are you? Then your opinions carry the same weight.

Quote from: RockStar on July 24, 2010, 06:04:15 PM

Quote from: stephendare on July 24, 2010, 03:17:37 PM

Quote from: RockStar on July 24, 2010, 02:39:53 PM
As I stated before, all of CP ills are because of bad management.

Ah.  you must be an employee then?

Are you? Then your opinions carry the same weight.

I'll take RockStar's opinion...my viewpoints have been discounted many times because "I've never operated a business downtown"....well RockStar is doing just that!

Just out of curiosity, was it ever determined if the gratuity was being tacked on , on takeout?

I just think its a strange business practice , if this is not conveyed upfront to the customer.  Just IMO..not trying to offend anyone here.

I don't agree with it and I don't like it but I can see why they're doing it. It's not going to win them any business but then again, their crappy food isn't worth a second try anyway. I went to the one on Philips and Baymeadows once and the best compliment that I can give it is that it was in fact a pizza.

That is probably why theres an Al's Pizza straight across the street from it, that is thriving... and delivers a good product!  Consistent and reasonably-priced. :)

people who go out to eat n complain Always amaze me....just make ur own grub

Quote from: Coolyfett on July 25, 2010, 01:10:14 AM
people who go out to eat n complain Always amaze me....just make ur own grub

Cooly .... you would not say that if you tried my culinary skills ;) ..  Trust me, its in my best interest to eat out.

Quote from: stephendare on July 24, 2010, 10:56:32 PM

Quote from: tufsu1 on July 24, 2010, 09:36:45 PM

Quote from: RockStar on July 24, 2010, 06:04:15 PM

Quote from: stephendare on July 24, 2010, 03:17:37 PM

Quote from: RockStar on July 24, 2010, 02:39:53 PM
As I stated before, all of CP ills are because of bad management.

Ah.  you must be an employee then?

Are you? Then your opinions carry the same weight.

I'll take RockStar's opinion...my viewpoints have been discounted many times because "I've never operated a business downtown"....well RockStar is doing just that!

Rockstar owns a bar, not the same thing, incidentally.  And unless Rockstar has some inside knowledge of the accounting practices of Chicago Pizza, which is the actual issue here, then no amount of experience backs up his remarks on the management of a fellow local business owner.

Similarly with your opinion, TUFSU.  Why not just sit this one out, you certainly were quick to ask that a word sounding like your own name be taken off the boards yesterday? It seems mighty hypocritical to not show the same care for someone else's business reputation.

Well, incidentally, if YOU have some inside knowledge of their accounting practices let US know, because otherwise you're just opining as well. And quite frankly, if you want to discuss my resume and experience, please come by and talk to me face to face because I'm pretty damn qualified to talk about management. I've run restaurants. No business I've ever run has closed. I keep businesses open. End of conversation.

More importantly, my previous post and my follow up posts have simply stated that the issues that confound them have been created by management, fostered by management and exacerbated by management. I don't blame the FOH staff for the problems. My opinions of how they run their business are my opinions. I think I'm free to post them here. Please re-read and get it.

Quit thinking you're always the expert witness. Some of us know what we're talking about.

hugs and kisses,
~j.

I don't know about "Chicago Pizza" but do know about "Bono's Barbque".............grandkids wanted to get take out (Turkey Cheese Fries of all things) bottom of the menu was a disclaimer stating "18% Gratuity" would be added to orders over $50 Dollars". Not sure if that is for most establishments or not since I do not eat out due to significant others food allergies, but it would seem reasonable to assume!

Quote from: Timkin on July 25, 2010, 12:24:21 AM
That is probably why theres an Al's Pizza straight across the street from it, that is thriving... and delivers a good product!  Consistent and reasonably-priced. :)

Al's does a geat pizza, but I can tell you about many times where service has been extremely lacking.  It has gotten to the point where we only do take out now.  Alas, that is another thread.  I have been to Chicago Pizza only twice and both times the service was very poor.

Quote from: Coolyfett on July 25, 2010, 01:10:14 AM
people who go out to to buy consumer electronics  n complain Always amaze me....just make ur own tv

That doesn't make much sense now does it? I want product/service, I pay for product/service, I expect reasonable rendition of product/service. I didn't complain there, even left a decent tip but I won't return. One thing I will say, when I ate there (this was back before Al's opened), they had the "no free refills" thing out there so it's not just a landing issue.

I remember back in highschool I had a classmate whose parents owned a little chinese restaurant and we were talking about cheapskates and no free refills and he said that for the longest time his parents had paid refills but he said for them it was more of a cultural thing because I guess soft drinks were viewed as a premium beverage like beer and for the first few years they still served individual cans (which I still see in some places today- I think Tuptim is like this) but still wanted to charge for refills even after they had a fountain installed.  It doesn't bother me anymore though, I always order unsweet tea or water.

Quote from: danno on July 25, 2010, 07:13:56 AM

Quote from: Timkin on July 25, 2010, 12:24:21 AM
That is probably why theres an Al's Pizza straight across the street from it, that is thriving... and delivers a good product!  Consistent and reasonably-priced. :)

Al's does a geat pizza, but I can tell you about many times where service has been extremely lacking.  It has gotten to the point where we only do take out now.  Alas, that is another thread.  I have been to Chicago Pizza only twice and both times the service was very poor.

There is a conundrum with establishments that have great reputations.  A friend of mine referred to it was 'Tower Records Syndrome.'  Back in the days of record stores, Tower Records was a giant.  I notice that leaders in their field are often plagued by workers who pick up a cocky attitude from working there.  They begin to belive that they are the institution and pick up a sizeable ego.  
I notice the same at some local businesses where the staff seem to act like they don't really care about the customers because their establishment's overall reputation will keep the suckers...er...customers coming in.
I have been to a couple of these 'legendary' places in town and in the beaches and frankly was not impressed by some of the servers and their poor attitudes toward their customers.  

There are a lot of opinions here and only a few facts:

I can assure you I was NOT told about the gratuity beforehand. Perhaps an oversight by the server. If you agree with a mandatory gratuity or not is up to you, I don't and will take my wallet elsewhere.

Chicago Pizza appears to be charging 8% tax (see my picture on page 1) - Can anyone with knowledge on restaurants/taxes/whatever address this? Is this in fact illegal?

Quote from: thekillingwax on July 25, 2010, 09:40:00 AM
It doesn't bother me anymore though, I always order unsweet tea or water.

chicago pizza charges for refills on sweet & unsweet tea too....

Well let me clarify.

1. This isn't my first job. I didn't start working in this industry when you met me. Fact.

2. The television company (directv or whomever) charges based on occupant capacity, not how many t.v.'s you have. Fact.

3. Service standards and food safety are the manager's responsibility. Fact.

4. Auto grat's suck and are wrong unless it's a party of 6 or more. Opinion. That they're also charging it on to-go orders is downright wrong. Opinion.

5. Creative accounting when it comes to how you pay your employees stinks of shadiness. Fact. But, you're right, to call them shady without knowing exactly what they're doing is wrong and was based solely on what current and past employees have told me. So, my apologies to Chi Pizza. I'm a champion of employee rights, not of ownership getting over on the little guy. Perhaps I spoke to soon, perhaps not. Only time and an IRS auditor will tell. And that's a fact.

6. My wallpaper's the tits and provides plenty of "oomph". Fact.

7. I enjoy their pizza, but not their service. Fact.

8. Stephen's always right? His opinion! LOLOLOLOL!!

Smile, you're all on tv.  

BMI (Broadcast Music Inc) and ASCAP (American Society of Composers Authors and Publishers) are for music. They charge based on occupant capacity as well. I know them all to well and write checks to them. They like to assume you have a larger capacity based on square footage and overcharge. Hey, they're looking out for the likes of Jay Z...so who can blame em.

Quote from: stephendare on July 25, 2010, 10:34:02 AM
The tax question was addressed above.  The state doesnt normally prosecute the 'over collection' of tax money as long as everything collected on behalf of the state is paid to the state.

So a restaurant can charge ANY amount they want, and call it "tax" as long as we believe their sending the entire amount to the gov? 100% rate even?
That's as crazy as a built in gratuity!

Quote from: stephendare on July 24, 2010, 10:56:32 PM
Similarly with your opinion, TUFSU.  Why not just sit this one out, you certainly were quick to ask that a word sounding like your own name be taken off the boards yesterday? It seems mighty hypocritical to not show the same care for someone else's business reputation.

huh?  I never mentioned anyone's name.

http://www.youtube.com/v/EKZS4Jn6gRM

Finally got it up here.  Enjoy!

I used to work at CP and the other cp servers explained everything accurately except one thing.

To determine what the servers get paid, multiply your hours by $9.  If you credit card tips do not exceed $9/ hour, you will get paid minimum wage($7.25).  If you tips do exceed $9/hour you will get paid your tips.

For example:

Work 75 hours: 75x9= $675
Credit card tips for 2 weeks: $628

They do not exceed $9/hour so now they will be getting paid $7.25 because they are taking out $1.75 per hour you work.

75x7.25= 543 -amount before taxes are taken out

Where did the $85 go?

Now the company is making sure the servers are only getting paid 15% of their sales, or $7.25 an hour "whichever is higher"


and No they gratuity is not on to-go orders.

Thanks to the CP servers (whistle blowers?) and please report back with your findings stephen. There's a lot of negative comments in this thread and they sound just, but we really should get it straight from the horses mouth.

I have a friend who recently worked at Chicago Pizza--she said that the servers could only get the tips that were paid in cash. Any tips put on credit cards automatically went to management. Also, servers were given notice not to request that customers pay in cash. She has copies of memos to prove it all. I asked why no one was complaining to the Labor Board--she said "they all need their jobs".

that does not sound legal .

Someone posted on Yelp that they were adding the 15% grats on take out orders.

Any truth to said rumor?

if true, I must question cp server #3's creditability.

Question my credibility all you want.. The fact is the gratuity is not supposed be on to go orders.. If it is, the bartender is not taking it off.  Get a to go order, if its on there ask for a manager.  They will take it off.

Honestly, i think they should keep the gratuity on to go orders.  How many of you tip on to-go orders?  Do you realize the bartender is taking time from their customers to answer your phone call, put in your order, bag it up with all the extras you need.  I wouldn't tip 15%-20% but don't you think they deserve something?  Or are you getting to-go food so you don't have to tip?

Epic thread, all started by two dollars and seventy cents.

One would think that a place serving the WORLD'S BEST PIZZA (says it right on their website) would be so flush with business there wouldn't be any issues with service charges, federal minimum wage laws, collection of sales tax in excess of the required percentage, or disgruntled employees.  Weird...

Quote from: cp server #3 on July 26, 2010, 01:44:32 AM
Question my credibility all you want.. The fact is the gratuity is not supposed be on to go orders.. If it is, the bartender is not taking it off.  Get a to go order, if its on there ask for a manager.  They will take it off.

Honestly, i think they should keep the gratuity on to go orders.  How many of you tip on to-go orders?  Do you realize the bartender is taking time from their customers to answer your phone call, put in your order, bag it up with all the extras you need.  I wouldn't tip 15%-20% but don't you think they deserve something?  Or are you getting to-go food so you don't have to tip?

When someone gets a to-go order the kitchen prepares and bags it. Then the host hands it to them and they leave. You don't have to do any actual "serving." You don't have to clean the table, don't have to bring them drink refills, you don't have to run them their apps, run them their entrees, side items, etc., you don't have to check on them periodically (not that this happens much at Chicago Pizza anyway), you don't have to bus the table after they leave, etc., etc.

So why exactly should a server be compensated for NOT serving? There is no traditional service on to-go orders. This is ridiculous. With that attitude, you guys may as well just get fake wheelchairs and sit out on Bay Street asking people for change.

Quote from: cp server #3 on July 26, 2010, 01:44:32 AM
Or are you getting to-go food so you don't have to tip?

Sometimes I do. What's the issue?

Quote from: cp server #3 on July 26, 2010, 01:44:32 AM
Honestly, i think they should keep the gratuity on to go orders.  How many of you tip on to-go orders?  Do you realize the bartender is taking time from their customers to answer your phone call, put in your order, bag it up with all the extras you need.  I wouldn't tip 15%-20% but don't you think they deserve something?  Or are you getting to-go food so you don't have to tip?

At least a buck, every time.

Quote from: copperfiend on July 26, 2010, 08:43:11 AM

Quote from: cp server #3 on July 26, 2010, 01:44:32 AM
Or are you getting to-go food so you don't have to tip?

Sometimes I do. What's the issue?

I see none, I do the same thing.

Yes, it takes time to answer the phone and move the pizza box from 1 end of the counter to another, but does it really require a tip? How much? A buck? What if they answer the phone really really good? 2 bucks? Nah, it's minimal effort, and insulting to the servers who work on a table for 30 minutes, have a $10 bill and get $2

All right, I have had just about enough of this thread. It's annoying and petty. For days I have been refraining from putting in my two cents, in the hope that would die a natural death...to no avail.

A FEW THINGS SERVERS SHOULD KNOW ABOUT TIPPING
(from a veteran restaurant employee)

• Gratuities are optional. In fact, the word "gratuity" means something given without claim or demand. Nobody owes you tips. You EARN tips by serving customers in a polite and timely manner.


• Just because a tip is added to the bill doesn't mean people have to pay it. And if the service sucks, they should NOT tip you. Otherwise, you have no incentive to become a good server.


• It's perfectly fine to add a gratuity to a restaurant bill, but ONLY if the customer is clearly and unambiguously made aware of the policy before they pay. Otherwise, the added gratuity is a slimy douchebag attempt to get double-tipped by trusting people who don't scrutinize their bill.


• Non-trusting people who DO scrutinize the bill and find a gratuity charge they were not informed about will think you are a slimy douchebag and are likely to reduce the size of their tip accordingly, or withhold it altogether.


• You do not deserve a tip for taking an order and handing takeout food to customers. Ever. Even if you have other customers to wait on. Even if the customer was a pain in the ass on the phone. It's part of the job, get over yourself. You don't expect to get tipped for sweeping the floor after the place closes, do you?


• Oh, you do? Good luck with that.

And one other thing; I don't think tipshare should be compulsory. Busboys, hostesses and others generally make a higher hourly wage than wait staff, and don't deserve a cut of the tips unless they make an effort above and beyond the scope of their normal duties to make the server's lives easier. However, such support staff is to be cherished, and should be encouraged with a few bucks at the end of the night.

Yeah...this seems like a pretty dumb point.. I get to-go food so I can enjoy it at home.. I fail to see how that allows an establishment to tack on a gratuity. But hey... Keep tacking it on.. Your establishment will be out of business , with that attitude.

If a server worked a table for a non-stop 30 minutes, I might see an increase of tip.. If the server comes once to serve the order, and once to fill drinks and once to bring a check...that is um.... 5 minutes tops???  

Sheesh.

SUGGESTED TIPPING GUIDELINES FOR RESTAURANT CUSTOMERS
(servers take note)

Truly horrible service: NO TIP + complaint to manager
Server standing around in plain sight, gossiping and picking facial scabs while your party languishes from thirst and hunger, then acting resentful and put upon while carelessly flinging lukewarm food and drinks at the table

Kinda bad service: 10%
Glum and resentful; food and drinks arrive in a reasonably timely manner but server disappears entirely until the plates are empty; forced to flag down another employee for refills or condiments

Competent service: 15%
Fast, professional, friendly, cheerful and attentive, but not to the point of being irritating; orders arrive quickly

Outstanding service: 20% or higher
Competent service, as outlined above, performed with charm, style and wit; deduces the need for and provides little extras without being asked

Agree totally with the above post.

The root word for gratuity and gratitude are the same.

DGDD is right on the money. (Pun intended!)

Quote from: Dog Walker on July 26, 2010, 01:39:59 PM
The root word for gratuity and gratitude are the same.

DGDD is right on the money. (Pun intended!)

Thank you.

And lest anyone think I'm against wait staff getting gratuities, I'm absolutely not.

However... I dislike auto-gratuity being added to the check for parties under six, because it creates an environment in which lazy wankers are likely to earn just as much money as the professionals who bust their butts to provide good service. That's just not fair -- not to the good servers who might otherwise get bigger tips, or to the customers who get a lazy wanker waiter and end up paying for a level of service they aren't receiving.

Anyone remember what happened to Circuit City when they went off of commission based sales? Tips are the same thing, incentive to go above and beyond, CP has just set the bar real low.

Of course, there's the question on what happens with the tip money. Let's hope Stephen reports back with facts soon...

HA!  Congrats to coredumped and metrojax!  This thread just made First coast news... second story right after the Jags naming rights story at 6pm... :o :D

http://www.firstcoastnews.com/news/news-article.aspx?storyid=160827

WOW Thanks!

They mentioned you and metrojax... are you in the video?

No, no one contacted me. The video on the site doesn't mention metrojax or me - I missed the live broadcast but have it set to record tonight.

Yeah... the video online seems edited... they specifically metioned "coredumped" twice and metrojax once...

I wish that I had seen that story on the news.  I stopped watching local news a few years back because their 'local' coverage left a lot to be desired.  

That's hilarious that the news picked up on this...too bad they aren't covering the issue of historic buildings being demolished within a historic district.

Wow, did hell just freeze over....I'm kidding....

Quote from: iluvolives on July 26, 2010, 06:41:55 PM
That's hilarious that the news picked up on this...too bad they aren't covering the issue of historic buildings being demolished within a historic district.

Once the news stations get past their five minutes of weather, national stories that could easily have waited until 6:30PM, celebrity gossip, corporate P.R. puff pieces, and the latest Northside killing, there is precious little time for covering anything else...  ;D

Quote from: iluvolives on July 26, 2010, 06:41:55 PM
That's hilarious that the news picked up on this...too bad they aren't covering the issue of historic buildings being demolished within a historic district.

Good point. I am grateful that firstcoastnews covered this, but it certainly isn't the most important story here (but hey, I'm at 14 pages and counting....go me!)
Did anyone DVR it? Care to share the parts missing from the website?

Quote from: Jaxson on July 26, 2010, 06:49:00 PM

Quote from: iluvolives on July 26, 2010, 06:41:55 PM
That's hilarious that the news picked up on this...too bad they aren't covering the issue of historic buildings being demolished within a historic district.

\
Once the news stations get past their five minutes of weather, national stories that could easily have waited until 6:30PM, celebrity gossip, corporate P.R. puff pieces, and the latest Northside killing, there is precious little time for covering anything else...  ;D

Fire the FCN staff and get some decent people reporting real news.. Good Job MJ and coredumped

Quote from: firstcoastnews
Insurance is what it boils down to for the restaurant. In 2014, healthcare will be required for these workers. Chicago Pizza is just getting a head start.

This has to be the stupidest rationale I've ever heard.  They have to provide insurance FOUR YEARS from now, so they start jacking up the customers now?

If they're so concerned about their employees, why don't they already provide health insurance?

Quote from: finehoe on July 26, 2010, 10:44:46 PM

Quote from: firstcoastnews
Insurance is what it boils down to for the restaurant. In 2014, healthcare will be required for these workers. Chicago Pizza is just getting a head start.

This has to be the stupidest rationale I've ever heard.  They have to provide insurance FOUR YEARS from now, so they start jacking up the customers now?

If they're so concerned about their employees, why don't they already provide health insurance?

When all else fails, blame Obama!

There you go...Yomama ...err Obama!!

And THAT is why I watch channel 4 news. FCN is becoming the local faux news affiliate just by their pandering/flirting to/with the tea party crowd.

Sorry FCN, I can't take you seriously anymore.

I am glad the story got out there. The manager's reasoning made it sound even worse. What a slimeball.

Yep 4 years in advance is just dumb. Who knows what will happen in 4 years, let alone to healthcare. Obama might not even be in office then.
It really stinks, because I do like chicago pizza, and love sitting on the riverfront, but I just cannot support their practices.

So, Chicago Pizza is attempting to use the poor economy and health care legislation as justification for increasing their profits by stealing from their servers, and trying to disguise it as concern for employee well-being? That is not only morally reprehensible, it's short-sighted greedy foolishness.

This is a cancer that must be excised, before it spreads to other restaurants, and eventually other sectors of the service industry. Madness like this snowballs and eventually affects everybody.

• If wait staff makes the same pittance regardless of whether they do a good job or not, the level of service will plummet.
• If the level of service plummets, people will get less enjoyment for their dollar from eating out.
• If people get less enjoyment from going out to eat, THEY WON'T.
• And the restaurant industry founders like a gutshot horse!
• If the restaurant industry founders, the entire economy suffers.

Do your part to nip this bullsh*t in the bud. If you go to Chicago Pizza, I strongly suggest that you have the auto-gratuity removed from your check, and tip your server appropriately IN CASH. And scrutinize the check everywhere else you go, just in case.

Quote from: cp server #3 on July 26, 2010, 01:44:32 AM
Question my credibility all you want.. The fact is the gratuity is not supposed be on to go orders.. If it is, the bartender is not taking it off.  Get a to go order, if its on there ask for a manager.  They will take it off.

Honestly, i think they should keep the gratuity on to go orders.  How many of you tip on to-go orders?  Do you realize the bartender is taking time from their customers to answer your phone call, put in your order, bag it up with all the extras you need.  I wouldn't tip 15%-20% but don't you think they deserve something?  Or are you getting to-go food so you don't have to tip?

I guess we need to start tipping those McDonald cashiers now too. Can't wait for those 15% tip on that No. 1 large that I order

Quote from: DeadGirlsDontDance on July 27, 2010, 09:26:59 AM
Do your part to nip this bullsh*t in the bud. If you go to Chicago Pizza, I strongly suggest that you have the auto-gratuity removed from your check, and tip your server appropriately IN CASH. And scrutinize the check everywhere else you go, just in case.

Better yet - If you would like to make an even bolder statement.... Pay with a credit card - only the amount of the meal + tax, and then tip in cash.  In big bold letters, write CASH in the gratuity line.  It will send a statement to the management that has to process all of the daily receipts.

Quote from: Non-RedNeck Westsider on July 27, 2010, 11:28:47 AM

Quote from: DeadGirlsDontDance on July 27, 2010, 09:26:59 AM
Do your part to nip this bullsh*t in the bud. If you go to Chicago Pizza, I strongly suggest that you have the auto-gratuity removed from your check, and tip your server appropriately IN CASH. And scrutinize the check everywhere else you go, just in case.

Better yet - If you would like to make an even bolder statement.... Pay with a credit card - only the amount of the meal + tax, and then tip in cash.  In big bold letters, write CASH in the gratuity line.  It will send a statement to the management that has to process all of the daily receipts.

I don't know... that could just spur the management to mug employees for cash on their way out the door.  ;)

(http://farm5.static.flickr.com/4084/4834929874_13e86d0870.jpg)

Quote from: Non-RedNeck Westsider on July 27, 2010, 11:28:47 AM

Quote from: DeadGirlsDontDance on July 27, 2010, 09:26:59 AM
Do your part to nip this bullsh*t in the bud. If you go to Chicago Pizza, I strongly suggest that you have the auto-gratuity removed from your check, and tip your server appropriately IN CASH. And scrutinize the check everywhere else you go, just in case.

Better yet - If you would like to make an even bolder statement.... Pay with a credit card - only the amount of the meal + tax, and then tip in cash.  In big bold letters, write CASH in the gratuity line.  It will send a statement to the management that has to process all of the daily receipts.

How do you make the tip just in cash? They run your card for you, so they are going to run it the fiull amount.

Watching that video, the shot of the guest check says "Gratuity 15%".  Pretty sure the restaurant can only retain a percentage of the amount collected if they call it a "Service Charge".  Gratuity is generally regarded as a transaction between the guest and the server.  My 2.3 cents (that's 2 cents with a 15% service charge added).

Any lawyer types here that can weigh in on that?

You have to tell the server not to run the card with the grat included.  

Everyone YOU ARE NOT REQUIRED to pay a gratuity charge - it is completely voluntary.  That being said, when you hand the server your credit card, just let them know that you will only pay for the food and tax, they will go the POS station, type in the amount you requested and run your card.  The balance left over, the auto-grat, will still be in the system waiting on a manager to void it out.  Write, CASH in the gratuity line, and leave the server with whatever you want.  

This is how you make a statement.  The servers get theirs and the management has to deal with the hassle.

Maybe then, the servers can use the extra money to pay for self-defense classes and still get out of the door with cash in hand.

Can't find anything specific to Florida, but in California...

"A tip is money a customer leaves for an employee over the amount due for the goods sold or services rendered. Tips belong to the employee, not to the employer."

"Labor Code Section 351  provides that the employer must pay the employee the full amount of the tip that is indicated on the credit card. The employer may not make any deduction for credit card processing fees or costs that are charged to the employer by the credit card company from gratuities paid to the employee."

"Your employer can neither take your tips (or any part of them), nor deduct money from your wages because of the tips you earn."

Pretty sure the definition of the tip being paid directly to the server by the guest is NOT something that varies state to state.  Restaurant owners are just on the hook for the cost of processing the tip for the server...

What tangled webs we weave. Great thread.

Quote from: copperfiend on July 27, 2010, 01:08:34 PM
What tangled webs we weave. Great thread.

I know...I feel like such a whistle blower! Watch out Ken....  :)

(http://www.firstcoastnews.com/assetpool/images/0841223343_amaro_ken.jpg)

This may be how they are getting around it...

QuoteIf tips are turned over to the employer, they are no long considered to be tips and the full minimum wage must be paid.

If they are signing something saying they agree to this practice then CP pays them minimum... and keeps anything over...

Quote from: coredumped on July 27, 2010, 01:15:08 PM

Quote from: copperfiend on July 27, 2010, 01:08:34 PM
What tangled webs we weave. Great thread.

I know...I feel like such a whistle blower! Watch out Ken....  :)

I think it's great. When I saw the story on the 6 oclock news and it referenced this post, I could not stop laughing.

QuoteThat means that they cannot be paid the 'waiters minimum'. (4.23) but must pay 7.25.

Yep!  Thats what I meant.  Somewhere early on in this thread one of the servers mentioned that they were required to sign something agreeing to this practice.

It is only being applied to CC tips. 

I don't want to dig back through the post but the jist of the post was they keep their cash tips and get paid the remainder of their CC tips in their bi-weekly check. 

This is where the auto-grat issue really seems to be.  The employer is using the claimed CC tips as a basis for hitting the $7.25 minimum wage.  They are keeping the remainder with the understanding that the servers get to keep their cash tips.  According to one of the CP whistle-blowers (totally understandable) they actuall move the pay-out basis to $9/hr to cover the busboys.  The server gets to keep either the $7.25 or the Actual Tipped amount if it totals over $9 per hour worked.

By auto-gratting the customers the employer is making sure that more of the tip money is going into the pool, which cuts down on their operating costs when they figure in the busboys cut and that all of the servers are now making the $7.25 on their own.

We made the consumerist (indirectly):
http://consumerist.com/2010/07/florida-pizza-joint-adds-a-15-tip-automatically.html

Is this thread turning into another Moon River?  :D  What's with the pizza joints in this town?

Tonino's Trattoria or Nero's Cafe each have the best NY style pizza and they have take out specials.  Forgetaboutit.

QuoteI guess Chicago Pizza is famous now.

They should be.  They have the world's best pizza (by their own humble account) :-)

Quote from: Brian Siebenschuh on July 27, 2010, 10:16:03 PM

QuoteI guess Chicago Pizza is famous now.

They should be.  They have the world's best pizza (by their own humble account) :-)

I would debate that ;)

Quote from: TheProfessor on July 27, 2010, 08:43:42 PM
Tonino's Trattoria or Nero's Cafe each have the best NY style pizza and they have take out specials.  Forgetaboutit.

It's "fuggeddaboudit"
lol.

Fuhgeddaboudit!!

sounds like someones from Joysey!

Quote from: sanmarcomatt on July 21, 2010, 07:52:06 PM
at least they did not charge the 15% on the tax.............

Any waitstaff out there to verify how much of an hourly wage increase they received?

I am a former chi-pie employee..

I can't tell you if they for sure have increased anything..
What I can tell you is that while I worked there, I consistently made less than minimum wage. They steal from customers, they steal from their employees constantly, and they do as much as they can to cover it up. I also heard from the bartenders that they were pouring cheap alcohol into the high end bottles. Word on the street is that they now make the employees sign contracts in an attempt to legalize stealing the tips the servers receive as they continue to charge the servers for the work that they do for them every day. They have no system for legitimately cleaning the restaurant and while I was there they had a serious rat problem. No joke. I would never suggest giving these people money. Ever. They deserve to be shut down.

Are there any happy Chicago pizza employees around here?  Even if that employee happened to be the CEO......

Is there really a point in trying to create a restaurant with unhappy employees and unhappy customers?  It seems really popular to do so these days.  I can think of a dozen or two just off my head.  

I'm pretty sure a restaurant can make a whole lot more money with happy employees and happy customers but I never owned a restaurant so I don't know.  I always thought happy customers are usually more happy about parting with their money then unhappy ones.  

If some of the issues alleged in some of these posts are true, this place is "out of business" and does not know it ,yet.

Rats?  is there a particular reason an Inspection was never made to investigate this?

They could pour cheap booze in high end bottles, by taste I would be the last to know. As for the rats, inspections don't last that long and don't come frequently. I would suspect if it was a SERIOUS problem the health inspector would have noticed it, but a rat a week or something, that could easily be missed by the health inspector.

cityimrov to your happy comments, I guess it doesn't matter. The place is regularly busy, and must be doing well if they're expanding. In this economy you can treat your employees as bad as you want. Even if the service and food is lousy (by the majority of opinions in this thread) the place is still busy. So I guess people don't care and we're accustomed to tipping 10-20% regardless of service.

Heck, look at how much you pay for a beer at a bar, after paying cover, and how long it takes to get the beer when the bartender is busy. And then tip $1-$2 per beer :/

I believe this opened up a can of worms that they probably didn't want out. There are too many employees and too much talk on the street about this to say it's not happening. I hope a reporter takes this and runs with it. This is unfair. When I tip I want to know that my server is getting it not the establishment. They're using the tip money to run business. There is a cost of doing business and it should not be on the employee.

Yeah...and this can of worms might run another business out of the Landing and downtown jax...we should all feel real good about that!

Quote from: tufsu1 on July 28, 2010, 12:55:22 PM
Yeah...and this can of worms might run another business out of the Landing and downtown jax...we should all feel real good about that!

The general concensus of how this company is handling business is shady to say the least.  I'd rather have no company in a prime space than a company that has mediocre food and shady business dealings in the central focal point of our downtown area.  I may not be the hugest proponent of this city, but I do think we need to put our best face possible forward.  And this location is not doing that.

While I would hate to see another vacant spot at the landing, this is capitalism. If they were in tune with their customers they would be following this thread (after hearing about it on FCN) and know this is not an appropriate way to do business.

Only the strong shall survive, not the shady. This is a very shortsighted way to conduct business.

Your very last sentence is the bottom line of the entire thread. 

Not to stir the pot anymore, but if you need to get 18% more from your guests, wouldn't it be easier on everyone if you just raised your prices?  Small Chz Pizza was $13.99, now it's $16.49, and I don't feel cheapened by them charging me to see the river. 

Sounds absurd.  Why the hell would anyone work there?...or eat there for that matter?

You can't nickel and dime your employees and customers and expect to stay in business.  

By the way, don't forget to tack on the air conditioning service charge or the service charge for plates, tables, and seats.  To avoid these fees, you are best to bring your own fan, picnic basket and lawn chairs.  It will be an 18% return on your investment starting from your first meal.

Are they charging extra if you have to use the restroom while you're there?

only if you go number 2

Ate lunch at the Philips/Baymeadows location today, and the sign advertising the "service charge" had been taken down.  The charge also wasn't shown on the receipt.  The server (who has complained on several other occasions since the policy was implemented) said she is getting more money in her pocket now that the service charge has been removed.  Is this now a Landing-only deal?

I just don't see the Landing location being open for very long. An 18% service charge is absurd.

Quote from: stephendare on August 26, 2010, 05:40:25 PM
Update from the Slave Galley.

The restaurant has come up with a new policy.

It will no longer be charging an 18% 'gratuity', but will instead be charging an 18% 'service charge'.

This service charge will be for the privilege of the waterfront view, the multiple screens and the ambiance.

The servers will no longer be collecting any tips whatsoever, but will be paid a straight minimum wage paycheck.

What are these people thinking?

This isn't entirely true. There is no longer a mandated service charge of any kind. What is instead happening is servers don't see their credit card "service charges." Those charges people leave are for the company as the customers are paying for the pleasure of dining at Chicago Pizza and not for the server's service (ha).

So Stephen, there is no longer a mandatory tip required, but know that any and all credit card "tips" you leave are going to the company and not the server. Tip in cash or don't tip at all and save your money!!!

Quote from: another CP Server on August 29, 2010, 07:10:49 PM

Quote from: stephendare on August 26, 2010, 05:40:25 PM
Update from the Slave Galley.

The restaurant has come up with a new policy.

It will no longer be charging an 18% 'gratuity', but will instead be charging an 18% 'service charge'.

This service charge will be for the privilege of the waterfront view, the multiple screens and the ambiance.

The servers will no longer be collecting any tips whatsoever, but will be paid a straight minimum wage paycheck.

What are these people thinking?

This isn't entirely true. There is no longer a mandated service charge of any kind. What is instead happening is servers don't see their credit card "service charges." Those charges people leave are for the company as the customers are paying for the pleasure of dining at Chicago Pizza and not for the server's service (ha).

So Stephen, there is no longer a mandatory tip required, but know that any and all credit card "tips" you leave are going to the company and not the server. Tip in cash or don't tip at all and save your money!!!

That is even worse. I'm no huge fan of unions, but this is where a union should become involved.

That is an entirely underhanded tact.

If it costs more to do business at a certain location, the prices should be raised accordingly. If the product does not support the price point at a given location, so be it.

To take money clearly intended as tips for servers is oppressive, deceitful, and unpardonable.

Is that even legal?

I googled the SEIU but boy oh boy.

I won't be referring anyone to that site! ::)

From: Your Friends at Chicago Pizza & Sports Grille

We read your feedback and we just wanted to let you know that we are listening and value your opinions. The automatic 15% gratuity has been removed from the checks. We’d like to apologize for any inconveniences and let you know that our customers’ satisfaction is very important to us!

Also wanted to let everyone know that we’ve got some great new drink specials and will be planning some exciting events in the near future! Look for Chicago Pizza’s website to come out shortly!! Come visit us at one of our locations listed below and let us take care of you!

Jacksonville Landing
Jacksonville Beaches
Baymeadows/Philips
Fleming Island (Coming Soon)

^^ Interesting... :)

Quote from: another CP Server on August 29, 2010, 07:10:49 PM
This isn't entirely true. There is no longer a mandated service charge of any kind. What is instead happening is servers don't see their credit card "service charges." Those charges people leave are for the company as the customers are paying for the pleasure of dining at Chicago Pizza and not for the server's service (ha).

So Stephen, there is no longer a mandatory tip required, but know that any and all credit card "tips" you leave are going to the company and not the server. Tip in cash or don't tip at all and save your money!!!

I wonder if this could be explained.

Quote from: ChicagoPizza on September 03, 2010, 03:02:00 PM
From: Your Friends at Chicago Pizza & Sports Grille

We read your feedback and we just wanted to let you know that we are listening and value your opinions. The automatic 15% gratuity has been removed from the checks. We’d like to apologize for any inconveniences and let you know that our customers’ satisfaction is very important to us!

Also wanted to let everyone know that we’ve got some great new drink specials and will be planning some exciting events in the near future! Look for Chicago Pizza’s website to come out shortly!! Come visit us at one of our locations listed below and let us take care of you!

Jacksonville Landing
Jacksonville Beaches
Baymeadows/Philips
Fleming Island (Coming Soon)

Fair enough. In tough times, people as well as businesses take new approaches to help bolster revenues.

It's good to see you guys recognize this was not the way to go.

The Dept. of Revenue must have been listening too, either that or this pissed off enough people that they noticed a drop in sales. This is quite a 180-degree turn from the manager's hare-brained defensive rant on Channel 4 news...

We went today, and had a great time-no extra surcharges.

Had some Chicago Pizza recently and just wanted to confirm that they are NO LONGER ADDING THE GRATUITY. Also, we were not charged for our refills, but our server was new so maybe they didn't know.
The pizza was good, the service was horrible, abysmal. They employees just don't care, and reading some of the above comments it appears the management doesn't either.
More importantly, the place was absolutely dead. It was a football game day and with all the TV's you'd think the place would be packed, it wasn't.
Sadly, I won't return.
Now, how is fuddruckers coming along? :)

QuoteMore importantly, the place was absolutely dead. It was a football game day and with all the TV's you'd think the place would be packed, it wasn't.

All football games, high school, college, and professional, destroy business for most non-sports oriented entertainment venues and retail.

I had to go the the Orange Park Sears to get a tool a few Sundays ago at 6:30 PM.  When I arrived, the mall parking lot was virtually empty.  "Oh crap, the mall closes at 6 PM on Sundays" I said to myself.  Not true.  The mall was open and Sears was empty.  I was the only customer in the tool department.  The Jaguars were playing.

High school football hurts on Fridays, college games on Saturdays, and professional games on Sundays.  These days are a great time to do your shopping, take a drive, or go to a restaurant that does not specialize in sports, wings, and beer.

Another unpopular opinion, but I am afraid it's true.  I have reservation books going back to 1983 to prove it, and it appears it's not just me.

Quote from: coredumped on October 24, 2010, 10:54:25 PM
More importantly, the place was absolutely dead. It was a football game day and with all the TV's you'd think the place would be packed, it wasn't.
Sadly, I won't return.

was this yesterday and did you go to the one at the Landing?  If so, there appeared to be a buch of peopple on the outside bar/paatio area watching football and enjoying a beautiful day....not too many places you can do both! 

It was a saturday at the landing location.

Quote from: Jerry Moran on October 25, 2010, 12:36:02 AM

QuoteMore importantly, the place was absolutely dead. It was a football game day and with all the TV's you'd think the place would be packed, it wasn't.

All football games, high school, college, and professional, destroy business for most non-sports oriented entertainment venues and retail.

I had to go the the Orange Park Sears to get a tool a few Sundays ago at 6:30 PM.  When I arrived, the mall parking lot was virtually empty.  "Oh crap, the mall closes at 6 PM on Sundays" I said to myself.  Not true.  The mall was open and Sears was empty.  I was the only customer in the tool department.  The Jaguars were playing.

High school football hurts on Fridays, college games on Saturdays, and professional games on Sundays.  These days are a great time to do your shopping, take a drive, or go to a restaurant that does not specialize in sports, wings, and beer.

Another unpopular opinion, but I am afraid it's true.  I have reservation books going back to 1983 to prove it, and it appears it's not just me.

There have been a number of economic studies over the past couple of decades showing that having professional sports teams in a town actually hurts other "discretionary recreation dollars" businesses like restaurants and theaters.  In effect, we are subsidizing a business that hurts other businesses in this town.

Went to Chicago Pizza at the Landing last night about 7:30.  It was about 10% full.  Food and service were both very good.  I'll be back.

Until recently, I went to Chicago Pizza at least once a week.  I really want the place to do well, b/c as Tufsu says... sitting outside on the water watching a game is really phenomenal. 

But sadly, Ive made the unfortunate decision to cut back drastically on my trips.  The service has been consistently bad, and I really don't feel like its good to reward consistently bad service any longer.