Classification Essay
Classification Essay Outline
Thesis: By looking at the attitude and maintenance of restaurant customers they can be classified into three categories according to their tipping patterns: the "hmm how good were they? Tippers," the "stick-to-the-fifteen-percent tippers," and the "I-am-or-once-was-a-waiter tippers".
I. "Hmm how good were they? Tippers"
A. Attitude of customers
1. Thinks "They are working for me, the whole world revolves around me"
2. What they say
3. Requires high maintenance
4. Leaves worst tip because of justification
B. Server feelings/attitudes
1. Likes the least
2. Puts them in bad moods
II. "Stick-to-the-fifteen-percent, tippers"
A. Attitude of customers
1. Thinks, "I'm just here for the food"
2. What they say
3. Requires average maintenance
4. Leaves at least fifteen percent sometimes a couple cents more for rounding
C. Server feelings/attitude
1. Thankful for the at least fifteen percent tip
2. Average table, average mood
III. "I-am-or-once-was-a-server tippers"
A. Attitude of customers
1. Thinks, "I know how hard they are working, wow our server is busy"
2. What they say
3. Requires low maintenance
4. Leaves best tips-puts themselves in server's shoes
B. Server feelings/attitude
1. Very thankful
2. Happy mood-puts smile on face
Paper
"I've been here for ten minutes and my server hasn't taken my order yet!" This is a direct quote from me before I worked at a restaurant. I never looked to see how many tables my server actually had or how much running I made them do. The sad truth is most people do not notice these details either, which may affect the tip their server will receive. By looking at the attitude and maintenance of restaurant customers, you can classify them into three categories according to their tipping patterns: the "hmm how good were they? tippers," "the "stick-to-the-fifteen-percent tippers," and the "I-am-or-once-was-a-server tippers". The "hmm how good were they? tippers" stick out as a
Thesis: By looking at the attitude and maintenance of restaurant customers they can be classified into three categories according to their tipping patterns: the "hmm how good were they? Tippers," the "stick-to-the-fifteen-percent tippers," and the "I-am-or-once-was-a-waiter tippers".
I. "Hmm how good were they? Tippers"
A. Attitude of customers
1. Thinks "They are working for me, the whole world revolves around me"
2. What they say
3. Requires high maintenance
4. Leaves worst tip because of justification
B. Server feelings/attitudes
1. Likes the least
2. Puts them in bad moods
II. "Stick-to-the-fifteen-percent, tippers"
A. Attitude of customers
1. Thinks, "I'm just here for the food"
2. What they say
3. Requires average maintenance
4. Leaves at least fifteen percent sometimes a couple cents more for rounding
C. Server feelings/attitude
1. Thankful for the at least fifteen percent tip
2. Average table, average mood
III. "I-am-or-once-was-a-server tippers"
A. Attitude of customers
1. Thinks, "I know how hard they are working, wow our server is busy"
2. What they say
3. Requires low maintenance
4. Leaves best tips-puts themselves in server's shoes
B. Server feelings/attitude
1. Very thankful
2. Happy mood-puts smile on face
Paper
"I've been here for ten minutes and my server hasn't taken my order yet!" This is a direct quote from me before I worked at a restaurant. I never looked to see how many tables my server actually had or how much running I made them do. The sad truth is most people do not notice these details either, which may affect the tip their server will receive. By looking at the attitude and maintenance of restaurant customers, you can classify them into three categories according to their tipping patterns: the "hmm how good were they? tippers," "the "stick-to-the-fifteen-percent tippers," and the "I-am-or-once-was-a-server tippers". The "hmm how good were they? tippers" stick out as a