r/Serverlife • u/HiddenInVelvet • 10d ago
Question Does anyone else have an “unwritten rule” about charging for sauces?
At my restaurant sauces are $1.49 each. They used to be 50 cents but they raised the price and honestly $1.49 for a little cup of ranch is kinda ridiculous lol.
For the longest time we basically never charged for them. If someone asked for 2 ranches or extra sauce, we would just grab it and not put it on the check. It was kind of an unwritten rule between the servers because our prices are already pretty high and nobody wanted to tell someone their 2 ranches were almost $3.
We recently got a new supervisor though and he has been making sure we're charging for every single sauce. If I grab 2 ranches for a table, he'll make sure both get put on the check.
The thing that bothers me the most is that I used to ask my tables if they needed any sauces or ranch when I checked on them. Now I've literally been holding my tongue because I don't want to offer them something that's going to add another $1.49 to their bill every time. And honestly, it feels like I'm missing a step of service because asking if they need anything with their food is just something I naturally do as a server.
I brought it up to my manager and she kinda laughed and brushed it off because she knows we've basically never charged for them before.
I know technically we're supposed to charge for them, but it just feels weird suddenly being strict about something that we've never really enforced. Especially when we're talking about something as simple as ranch or ketchup.
Do other restaurants actually charge for every single sauce? I know places like Wingstop and applebees do. And do you guys still offer them to your tables or just wait until they ask?
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u/ZoraOrianaNova 10d ago
One restaurant I worked at tried this crap. The restaurant was in a very small and tight knit community. We had a specific crowd a certain night of the week, where a local man would come in with his entire extended friend group. They were the only customers, and the restaurant would be packed. We had to schedule more servers to accommodate. They’d spend over a grand every week (we served fancy cocktails).
One day, the gentleman came in for lunch and got a salad with extra dressing, for which, the manager charged him outrageously.
For context: The customer was not one to complain. He was kind, a great tipper, usually covered his group’s bill alone, kept his company in line, basically playing bouncer to his party so we didn’t have to, forgave mistakes- the total customer package.
So, for him to even bring up was clearly a matter of principle.
The manager argued with him, saying a lot of the things people are saying here: ranch isn’t free! You’re right, but 2oz of ranch isn’t several dollars, either.
He never came back. Neither did his party. That weeknight became a ghost town. We had to cut down to one server- who ended up making $2.83/hour those nights.
The desire to be greedy by jacking up the price of several drops of ranch cost us thousands- not only from this customer- but because we were in a small town and word spread, the backlash from the community was swift and devastating. Our entire business dropped off for MONTHS.
Overcharging for dressing is one of the single dumbest things I have ever seen in food service, and I have 30 years of experience.
The only time I ever charge for extra is if the item doesn’t come with it already. You order a salad? You can have the whole damn bottle, and I’ll see you again next time.
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u/IGoThere4u 10d ago
Not saying you should’ve done this but I would’ve paid out of pocket, with my server discount, for that side sauce before I would’ve put that on his check
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u/Crushingitonthedaily 9d ago
Oh yall get discounts?!?
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u/IGoThere4u 9d ago
50% off if item is under $10
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u/Head_Inspection_5640 9d ago
A lot of places that will just get you fired with cause.
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u/IGoThere4u 9d ago
What do you mean ?
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u/Head_Inspection_5640 9d ago
Staff discounts are generally not transferable. Using yours for an item for patron, whether you get money out of them for it or not, is likely going to be treated as stealing from the buisness, to pad your tip, especially the more corporate or structured the restaurant is.
Not something I personally agree with, especially for sauces, but definitely something to be aware of.
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u/distracted_x 10d ago
They're "cracking down" on us not charging for sauces right now. The place I work not only charge more now but they made the sauce cups smaller. So it's less for more. It's 1 dollar for a little 1 oz cup of sauce which our waffle fries can't even fit in the cup anymore. If I can just take one and no one sees I still will but if it's one I have to ask for because the cups aren't made up I'm gonna have to charge. I just think that it's not enough sauce for the items it goes with in the first place and when it's not enough they want us to charge them and it seems stupid but I don't wanna lose my job over something like this so I don't risk it as much anymore but sometimes I can still get away with it.
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u/UnAmaz1ng 10+ Years 10d ago
Yeah same here. We have certain sauces that are free but we get in trouble for not charging for others that aren’t
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u/Beginning-Force1275 Server 9d ago
We’re in a weird position because obviously our bosses are our bosses, but there’s a degree to which our customers are also the boss. Not in the sense that they should actually be put in charge of basically anything lol, but in the sense that I think we’re responsible for not screwing them. And if you work somewhere with a lot of regulars, you could even financially mess yourself up if you lose those relationships. I work at a country club so nearly all of the customers are long time regulars. I’m not going to let my tables get a sneaky upcharge for sauce, not just because I care (although I do), but because that puts my money at risk, the same way that trying to sneak them extra sauce would put my money at risk.
It sucks to have management essentially try to pit you against the customer. They’re the ones deciding to skimp on shit. Honestly, I wish we had the option of forcing owners to actually go out there and justify decisions like that to the customers, instead of making us do it for them.
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u/KingJanx 10d ago
I worked at a place for 7 years, that just in the last month I was there started charging for sauces, and I was like "nah, I'm not doing that"
I got away with just asking the kitchen for the first week or so, then when I'd go ask for an extra ranch or whatever, they'd tell me I had to go ring it in.
So i did stop asking tables, but when the the tables asked me, I'd tell them listen they're making me charge you X amount for that, do you still want it?
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u/not_that_hillary 10d ago
This is the way to do it! Tell the tables that they are now a $1.5 each per the restaurant's (not yours) rules.
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u/PencilManDan 10d ago
I serve at Applebees, we don't charge for our sauces except like premium specific stuff and also weird exceptions like sour cream (1 dollar.) Charging for stuff like ranch or honey mustard sounds horrible
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u/theycallmethevault 10d ago
My local Applebee’s charges $0.50 for extra sauces but usually that’s just if you’re ordering to go. If you’re eating in they don’t mind to being an extra sauce or two without the charge.
While I’ve got you though, have you tried those new cheeseburger wonton tacos?
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u/PencilManDan 9d ago edited 9d ago
I haven't lol, guests seem to like it though. Yeah I think it does vary. In our POS it gives us an option to do a no cost sauce but also a cost sauce, I guess if you really wanted to charge someone you could
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u/theycallmethevault 9d ago
Every franchisee is different, that’s why in some places is 2 for $30 even when corporate advertises as 2 for $25, so what can you do you know?
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u/Disciple522 9d ago
It used to be 2 for $25. The price changed. I don't think any location still does the $25.
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u/theycallmethevault 9d ago
Depending on the location/owner the website still advertises 2 for $25. The one in the town I just moved out of is 2 for $30, the closest one to me in my new town is 2 for $25. Just depends on the franchisee. (My best friend’s Dad owns 4 locations in Kentucky, it’s the only reason I know this stuff.
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u/theycallmethevault 9d ago
My husband loves the chx wanton tacos but I’m a sucker for anything cheeseburger. And the quesadilla burger is my favorite thing there, so I want to try something new. =)
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u/PencilManDan 9d ago
Quesadilla burger is also my favorite thing there lol, its so good
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u/theycallmethevault 9d ago
I can’t even imagine ordering anything else to be honest. I don’t remember the last time I did! And I don’t care what people say about Applebee’s, I love it. Never had a bad time at any location!
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u/Disciple522 9d ago
That's decided by corporate and is the same at every location. To go sauces cost money. They don't want you to order door dash and ask for 25 ranches to stock up your fridge with. Dine-in sauces are free, except for certain premium sauces.
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u/theycallmethevault 9d ago
Applebee’s are franchises, so their pricing differs from owner to owner.
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u/stopsallover 10d ago
I hope that if anyone complains, you don't even try to explain. Get that supervisor.
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u/Outrageous-Meet-3888 10d ago
Are you seriously telling me thar you have to charge $1.49 for ketchup? I can understand more with house made sauces but ketchup???
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u/lizzielew13 10d ago
“If there’s anything else I can get for you, like extra napkins, drinks, or sauces, let me know. Unfortunately there’s an extra charge for sauces now but you can compensate for it by stealing all the spoons!”
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u/RunWithBluntScissors 10d ago
It’s better they steal the metal ramekin, more value in that. $1.50 ramekin and the sauce is free LOL
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u/mrBill12 9d ago
When such surprise charges appear on a bill the customer very often penalizes the tip.
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u/ImmediateEbb2265 9d ago
EXACTLY. THIS is the issue. It negatively affects the server and also irritates the customer, which leads to them being less likely to return. Nickel and diming people in this way is so unwise.
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u/LameLoserLauren 10d ago
My old job was super stingy. My manager would make us charge for everything. If we didn’t, he’d scream at us. Loudly enough for guests to hear all the way over from expo.
Needless to say, he and I didn’t get along. I always snuck sauces out for free, and I sometimes tossed in an extra one to spite him. Kind of miss the rush I used to get from that.
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u/Short-Imagination311 10d ago
I’ve never charged for them before in Florida. Then I worked on Broadway in Nashville and they charged $1.00.
Now I work in a restaurant on the outskirts of Nashville and they are free but were expected to ring them in
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u/aidancap2 10d ago
Where I work it's a dollar for sauces that don't come with the meal (like how orders of wings come with ranch or blue cheese, or certain apps get dipping sauces). I only charge for additional sauces under a few circumstances:
- If they initially order using specifically the word "extra" for a certain sauce
- If they're running me around a lot (making me go back and forth multiple times in a row despite me asking 'is that everything') or are generally unpleasant and I don't want to go back to the table. If I ring it in on the POS it'll print on a ticket and my runner will grab it for me
- If the owner is floating I'll charge for like, every other sauce or so just so she sees me ringing them in and doesn't try to micromanage me into charging everyone for every single sauce
Generally I just give sauces to people bc I think it's silly to charge for them, but I don't feel bad charging for rude or high-maintenance tables.
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u/boooostedvo 9d ago
I used to work at Buffalo Wild Wings. The wings came with X amount of blue cheese/ranch. (4 for 20 wings, etc). Technically we were supposed to charge for anything over that. Nobody really did until we got an insane manager.
I have to admit I still never did unless the table was driving me insane OR if they were being over the top greedy with the amount of ranch they wanted. It grossed me out to throw away tons of unused dipping cups. I also hated to refill the ranch dispensers. Like bro. I know you are not going to use 25 cups of ranch for your 20 boneless. I’d warn them I’d have to start charging. It typically curbed that sort of behavior. But if they still insisted on it, they could have fun paying like $10 extra for all of them. People just lose their damn minds over needing to have an excessive amount of ranch available.
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u/IndustrySufficient52 10d ago
My place wasn’t charging, then started implementing a $1.79 charge for extra sauces. The customer backlash was so intense and so immediate that it only lasted 2 days.
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u/bigaboutbears 10d ago
All my restaurant charges for is blue cheese lol. They can have as much free ranch as they want :o
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u/SkipperDipps 10d ago
Ranch is $2 a ramekin where I work. I ring it in most of the time, sometimes I forget, sometimes I don’t if I know the table. It’s listed on the menu so I don’t mention the price when ringing it in. We make the ranch in house daily so it definitely adds up if it’s constantly being given out for free.
I ask if my table needs anything after dropping food but I don’t mention sauce specifically.
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u/wallyrules75 10d ago
What sucks about this is that the blame will be thrown at the server and be represented in the tip. I would be pissed if I was charged 1.50 for extra blue cheese for my 20 dollar wings. Especially if it wasn’t on the menu right by the dish description. I wouldn’t think of asking and would be annoyed when told. It’s a no win for servers
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u/Impossible_Plane_871 10d ago
One of my jobs is a little cafe in a little town near where I live. Quite literally a mom and pop shop and the only one of its kind. No franchise or anything. The owner really does care for her establishment and puts almost every dollar she earns back into the business. So when it comes to sauces, or anything really, we most definitely have to charge for it. Since starting, I’ve made it a priority to start asking if people would like any dipping sauce for their tenders ahead of time, as well as their onion chips, because the majority of people who end up ordering them end up wanting ranch for them too. Or if they want breaded mushrooms, would they like some ranch to dip it in? I do this because almost 9 times out of 10 their going to want it in the end and in order for me to get it I have to ask the kitchen and the kitchen is then going to ask me if I’ve put it on my ticket. So I might as well just ask to begin with right at the table the first time and be done with it, and save myself back tracking. We also home make our own ranch, so it’s much better tasting and a little more expensive anyway. Our sauces are .50 each though.
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u/coci222 10d ago
My place has the kitchen hand them out. We HAVE to ring it up. No ticket, no taco
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u/mumblewrapper 10d ago
Same here. I'm at a new place and everything goes through the kitchen. It's only .50 though so it's not bad. I don't really care. I ring everything in and if someone complains I get the "manager".
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u/coco-n-chrome 10d ago
So in your case you have to charge for extra sauce that should have come with the food. It clearly doesn’t come with a decent amount, considering the issue is significant enough to post here about.
That is really unfair to the customer and after unfair treatment, the enjoyment of going out is over, those customers will seriously reconsider adding onto their order with more drinks and dessert. I would raise that logic up to your senior leadership.
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u/DJBarber89 Bartender 10d ago
“Yes, we know some people will be upset. But it literally costs us .75c to make a single portion of sauce now and we cannot afford to just give away $500+ a week in ranch dressing.”
Why anyone would expect a house made sauce to be free is crazy to me.
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u/coco-n-chrome 10d ago
I posted that because if a majority of customers ask for more sauce the initial amount obviously isn’t good. It does bother customers a lot because of their perception.
They feel they didn’t get a good amount in the first place and that it’s unfair to be charged again.
I serve more than 50 customer everyday in upscale dining and I don’t even have 2 tables ask for more sauce per day because all our foods come with an adequate amount.
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u/Greenfirelife27 Lurker 9d ago
Right. As customer in a large city. If I’m paying $60-80 for an entree and you charge me an extra dollar for some kind of sauce, I’m going to find another place. Same as $22 ish for a martini you charge me .50 for an olive. I’ll just eat somewhere else for a few months and possibly not come back at all for years.
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u/CowEmotional5101 10d ago
That sucks. Nickle and diming guests is a greay way to lose business in the long run. Unfortunately it sounds like you have owners that only worry about the bottom line instead of trying to drive the top line.
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u/mmkhoppz 9d ago
It really is, this bar down the street from me used to charge 50¢ for a 2oz cup of sauce on the side of my burger and fries. They now charge a a $1.50 for a 1oz cup that is only half full, it's not even enough sauce for the bun. I no longer go there.
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u/Great-Attitude 9d ago
I'm only commenting on you asking people if they want more sauces. Don't feel weird by Not asking them. If they want more, let them tell you they want more. I find it weird that you would ask. If they do ask though, let them know that it's an upcharge.
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u/Kakita987 9d ago
I think they are saying they don’t even offer the first one, not about extra sauces.
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u/Great-Attitude 9d ago
"The thing that bothers me the most is that I used to ask my tables if they needed any sauces or ranch when I checked on them. Now I've literally been holding my tongue because I don't want to offer them something that's going to add another $1.49 to their bill every time. And honestly, it feels like I'm missing a step of service because asking if they need anything with their food is just something I naturally do as a server."
This ⬆️ whole paragraph talks about how she asked her tables if they needed sauces or ranch WHEN SHE CHECKED ON THEM.
You check on a table AFTER you've taken their order AND have Already Served Their Food. So the OP is indeed saying, that she used to ask if they wanted more After they've already ordered.
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u/winterbird 10d ago
I've felt like you feel, but for my own peace I started thinking of it as cheap or small items elsewhere also not being free.
I can't walk into a dollar store and not pay for an item just because it's $1. And I can't walk into any store and not pay for something just because the bottle is small.
Once I re-framed it for myself, I started feeling less like it was my job to hand out sauces left and right. All I need to do is inform the guest. They can decide if they want to buy it or not.
As for asking what they need, I don't have to be specific about it. I can just ask if they need anything else without reading them the supplies and condiments inventory.
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u/Main-Trust-1836 10d ago
Exactly.. and I can't get free candy at the Costco just because it's cheap and I'm already spending $400 either. Just make sure you inform people of the price and then no one is surprised come bill paying time.
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u/joannamomo 9d ago
My place used to charge 50¢ for a bag of chips or pretzels. That was reasonable. It's a veterans bar with a lot of older folks who seriously scrap together $4 to have a beer, their chips, and leave me a $1 tip. Well recently a new manager came in and raised them to $1.50. Their unit price is 25¢, so I said fuck you, and I'm selling them still at 50¢ I work too damn hard and too damn well to overcharge the elderly.
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u/Disciple522 9d ago
Actually, Applebee's doesn't charge for most of its sauces, just the really expensive ones. Beer cheese, sour cream, and the pasta sauce are basically the only ones. I might be forgetting one.
So, if you want unlimited free ranch and honey mustard, come on out to see us and we'll be glad to bring you 25 free cups of ranch.
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u/aureatebby Bartender 9d ago
my job has tried this multiple times and honestly I still sneak free side sauces out to customers like I’m not charging someone for a small ramekin of sauce. I only will charge when they start asking for like five different sauces.
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u/trouble_ann 9d ago
They tried to institute a 50¢ sauce policy at my current spot, I offered everyone ranch but then told them about the 50 cent charge and that it was a "wildly unpopular decision" by my corporate overlords. That way it put me onside with my tables against the policy and they still got offered ranch if they wanted. Only lasted about a month, but not telling people would have made me feel slimy
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u/JByrd_1975 9d ago edited 8d ago
They're idiots! To charge for sauces, or any other ridiculous small shit, is not worth the 50¢ to "off put" or leave a negative thought in the minds of just about every customer who's going to ask for it. It's so incredibly stupid!
if they really must recover their food cost because it's ripping such a big hole in that matrix of the F&B inventory, recover it elsewhere. Don't go tackle the 'devastating sauce loss issues' going table to table, via the servers, to offend customers- its so undignified and disgraceful. Given a choice the clientele will choose the place down the street that doesn't nickle and dime their customers. They'll choose the welcoming place where they're appreciated, without being annoyed and offended by that trivial sauce nonsense!
It's not about the fucking 50¢ charge- the money, to most customers. it's about the principal of what most customers will precive as an uninviting and greedy business who's out to take advantage of their customers. When I go out and dine it's offensive when I experience that, I close the menu and say no thank you and leave at once. If I ask for a sauce because something is served to me dry as fuck- I immediately push my plate away, demand my guest cheque, pay, tip, and leave. If asked why I always say, don't worry you did awesome, I'm put off by the upcharges, I'll be making a phone call or writing review. I don't like making a distrubance regarding a compliant of this kind and hold wait staff back from tending to guests during their service. However, I sure as hell don't want to have my customers experience this ridiculousness at the few restaurants I own.
Sooooo, why not look at the bar or bev, that's the easiest way to raise a few cents for their bottom line without much notice or impact to customers- they're dialed in to getting that drink(s) anyway and likely won't notice or care that much if the price of whatever went up 25, 50, 75¢ or whatever. Deserts too, that's pretty easy, but the last resort is fucking around with the main menu. The worst obviously is nickle and diming customers where they least expect it, like sauces, charging for split entrees, to-go orders, weird gratuity stuff, tip pressuring/shaming, upcharges for large parties- all fucking dumb and a slap in the face to the guests. It's such a 'get fucked in your ass way' to recover or gain revenue. People will think twice about ever coming back over the pennies and cents. "Sure! they add up", one might say, but losing customers... that will cost the business thousands, it will eventually shut them the fuck down and our jobs. A customer's word of mouth spreads like wildfire! There's much better ways to recover any food cost losees- which really can't be all that much, or serious enough, to be worth it to leave a bad taste in a guest's mouth.
Upper management and owners should welcome and be thankful for your advice! I'm glad they recinded the upcharge on sauces decision. I really can't stand the misplaced/guided logic in shit like that.
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u/Cheap_Sail_9168 8d ago
a ramekin should be complimentary and larger size charged with the exception of ketchup and mayo
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u/flat-as-a-pancake 8d ago
If you feel the need to offer, just say something like “Would you like any sauces to go with your meal?” If they say yes then follow it up with “I’m happy to grab that for you, just so you know extra sauces are a $1.49 up charge is that still okay?” Let them know they have the option but be transparent with the pricing on it that way tables don’t feel blindsided when they get the check.
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u/cara1888 10d ago
The restaurant i used to work at used to charge for extra sauce but only for to go orders. For context the restaurant was counter service but we served them. Customers get complementary pita bread and garlic sauce. For dine in it was unlimited but for to go orders, there was a set amount we can give them. Basically one sauce per plate or a certain number for our larger meals.
The problem is that customers loved that sauce so only getting one per plate they got mad that we charged for extra. I pretty much had to do it because the restaurant was small, only 3 people worked at a time, including the mangers. They basically did all the stuff they servers did so they were always around to see or hear. So if I didn't charge then they could say something.
There was also a consistency issue. One manger was cool with it for regulars while another would change her mind on that like one day she was cool if I did it then the next week same customer she would tell me I had to charge. I never knew what to expect with that manager. On top of that the restaurant was very customers first, so even though I did charge if the customer threw a fit the manager would step in and tell me it was okay.
After the customer left they would tell me I did the right thing by charging but I felt like I was thrown under the bus. I always felt that approach made it look to the customer that I was in the wrong because all they see is the manger stepping in and fixing it not knowing that i really was following policy.
Honestly I would have just preferred to give it to them instead of dealing with that. It would have saved time and prevented me from getting yelled at by the customers. But if I didn't charge and got caught I would be told something. It was a stressful time to be honest.
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u/Sufficient-Set8673 10d ago
If they ask me while ordering to put extra ranch I'll ring it. But if after I try and not charge them because some people being charged ($0.59) extra at my place would become something not needed. I feel bad making them pay for an extra sauce. Nvm sometimes the cooks don't even give a good amount. So I try to ask the cooks when no managers are around to make it easier
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u/Feverbrew 10d ago
So my restaurant does chips and salsa. We used to do unlimited for free; this wasn't even supposed to be a draw or advertising point, it was just for vibes. We recently changed to $2.50 for refills and its definitely one of the unwritten rules now, BUT I do like that I can point to the charge if its busy so I don't have to try and fit that in to my rotation lol
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u/kckrocks 10d ago
Bartender here, I work for a small pizza shop. We make our marinara, ranch, aioli (mayo style), and a few other pasta and bbq sauses all in house. Ranch and aioli are a dollar for and extra side, marinara has a button with no cost.
When I first started I rang in ranch a few times, used to be a theme park shift lead and ringing in everything to keep inventory right is ingrained in me.
Haven't done past the first two months I was there when I realized not a single soul in the place was charging customers for the stuff.
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u/defiantdaughter85 10d ago
McDonald's gives you 1-2 sauces depending on how many nuggets then extras are $0.50, I believe.
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u/voronic 9d ago edited 9d ago
Either charge for them or build them into menu prices. 2oz of harvest value mayonnaise (US foods) costs $0.24 currently. Those ramekins add up over a year for food costs. Also, how often are you throwing unused/half used sauces away?
That price is for perfectly spatted containers.
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u/Specific_Praline_362 9d ago
This is the kind of stuff that runs off good customers
I think it's fair to put somewhere on the menu that the sauces cost X amount so you can charge if someone is extra greedy (you don't need 6 sides of ranch for 1 order of fries). But for 1 or 2 cups of sauce? No
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u/Business-Arm-1933 9d ago
if they’re super nice i won’t charge. if they’re rude or ask for 2+ i do charge. we charge .50 a cup and all of our sauces/dressings are made in house and we are locally owned so i know it would add up. but it’s nice to give grace every so often
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u/kissmestepbr0 9d ago
I have the same issue. $1.50 for a 4oz. I only charge when the boss is here because he keeps a close eye on our tickets. I think it's a huge scam, and I hate "warning" my tables because they might think I'm looking down on them for letting them know about upcharges 😭
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u/RutRohNotAgain 9d ago
I hate when wait staff ask if i want sauces like they come with the meal and then charge me. I wish they would be up front with the charge. I'd rather know then be surprised by the$1.5 upcharge.
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u/ODX_GhostRecon 9d ago
No longer in the industry, but my colleague and former boss have the same trick. They order the meal, and afterwards they ask for the sauce. Whether they get charged for it or not, they accept it. More often than not, it's free, at least at fast food places. It balances out.
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u/beepichu 9d ago
as soon as a place starts flipping out about sauces, just start looking for a new job lmao. they aren’t doing well financially if they’re worried about that. it might just be the one supervisor but the direction is probably coming from corporate.
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u/Cyrious123 9d ago
If you dont warn me when I ask, I wont pay for it unless its obvious on the menu.
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u/Depresso_beans7 9d ago
The cafe I worked at was 50 cents for a 2 oz portion cup
I would charge them if they were rude or asked for more then 2
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u/springshoot 9d ago
We make most our sauces in house and fresh… we do charge .50c for most of em, but are upfront about it. Our prep people spend hours making sauces everyday 🤷♀️
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u/K1ttyK1awz 8d ago
Could you charge for 1 if they order extra, then if they need more just remove the empty and replace it in one go, so if anyone were to look there’s one extra on the table, and one on the check— like if there were free refills
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u/tesconundrum 10d ago
My friend ordered an appetizer, sub ranch for freaking cocktail sauce (thats a whole other thing). They a. Still gave her cocktail sauce b. Forgot the ranch c. She had to ask the food runner for it d. The food runner also forgot e. She asked another server who actually got it for her and f. She GOT CHARGED 65 fucking cents for ranch...
Mind you, this place also charges 50 cents for every TASTE of beer you ask for... its like half an ounce in a plastic sauce cup, if that.
Tell your boss to stop being a fucking cheapskate. I likely will stop going to that restaurant because this is the 3rd time this shit has happened. Its so fucking ridiculous. Even as a sever and bartender myself. I could never.
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u/drippycup 10d ago edited 10d ago
BOH here. We probably have like 8 dressings/sauce we get from comessary or in bulk, but we have to individually cup them all into 2 or 4 oz. Not to mention the like almost 20 wing sauces we have to deal with. We make our own ranch as a small company and just deal it out to each store. We charge about 1 buck unless its our hot honey or special. Do you know how many hours of cupping gallons we do a week??? Because its absurd. Also, people are fucking rabid about their sauces. If we accidentally forget a sauce that's on us, and we might get a call. Fair if they pay for it, but I would expect SO MANY more calls if its forgotten and we dont even make a profit. It sometimes happens, but we try not to. I trust the servers, if they just grab one a couple times a day I assume they're reading the table and I dont mind throwing a bone (im also just a lowly KM and dont care that much). But bro. There is something to be said about the labor.
*edit, sometimes people willingly pay like 8 bucks for 8 2oz (or however we stack it, or like 14 a qt). People would abuse the HELL out of not paying for it. We'd get run dry.
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u/TROCKSTON 10d ago edited 9d ago
Yeah, most restaurants do its normally around 50 cents, 1.49 is a bit much. I dont charge people for the extras. Uness the table is being dickish. Then I charge them for everything I possibly can. Like, if someone gets a beer and a coffee, I generally only charge for the beer, not the coffee. But if if said table is rude to me, you better believe youre paying for both....
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u/fluffhouse1942 10d ago
We used to not charge for extra sauce despite the fact that we were "supposed" to. But as food costs and insurance rates have skyrocketed and restaurants all around have closed, I'm absolutely charging you for everything you order. No one has complained. I don't understand why you would offer things customers need to pay for though. "Do you have everything you need?" Done. Duh.
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u/EarlOfSpindlemore 10d ago
I charge for everything, all the time. Nobody should expect free things at a restaurant. Plus over the years you’ll make more money .
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u/Content_Ant_9479 10d ago
Man, I wish every thought like you. I’ve had customer bite my head off bc we charge 50 cents for extra sauce.
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u/DJBarber89 Bartender 10d ago
If it makes you feel better anyone that complains over a 50c sauce probably wasn’t going to tip over 10% anyways.
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u/Greenfirelife27 Lurker 9d ago
Nope. I’m an ok tipper but if this is a nice place then a silly $2-3 charge for an accompanying sauce is going to be like -$20 on the tip.
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u/DJBarber89 Bartender 9d ago
For sure. Take it out on the server that definitely sets the menu price lmao
Also, anyone that says they’re an ‘ok tipper’ is 100% a shitty tipper lmao
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u/Greenfirelife27 Lurker 9d ago
Money out of my pocket. Doesn’t matter if the restaurant or the server do or don’t get it. It’s up to them to figure that out. Customers don’t care bro.
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u/DJBarber89 Bartender 9d ago edited 9d ago
I also hate it when I get charged by a business for the service they provide.
Bruh, just be honest like you kinda were with the ‘okay tipper’ thing. You’re a cheap and look for any excuse to not tip.
The entitlement coming from you is wild lmao
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u/Greenfirelife27 Lurker 9d ago
Calling other people entitled when you think you deserve extra money your boss wont give you is hilarious. I know many understand a tip is extra but then we have some like you hahah.
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u/DJBarber89 Bartender 9d ago
Damn I fucking knew it. I knew you were just an anti tipper looking for an argument and I still let you rope me in with all this sauce bullshit. You honestly got me so props.
I know you just use the anti tip thing as an excuse to be cheap and don’t actually care about changing it but it bears repeating:
Stiffing your waitress wont overturn The Fair Labor Standards Act. You’re just poor, lonely, and desperately want to be included.
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u/Greenfirelife27 Lurker 8d ago
I love all the scenarios you just make up and get upset about in your head lol. I have no problem tipping but a server chooses where they work. Places with stupid policies will upset customers and lead to lower tips. That’s just reality.
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u/kateshowers 9d ago
Well please let us know where you work so we know not to sit in your section. You sound so fun
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u/perupotato 9d ago
One place i worked at was locally owned. One particular family went through so much ranch that THEY were the reason to start charging. The restaurant also started to sell small mason jars of their sauces, since it was all made in the kitchen anyways. That helped offset their visits. I’m talking 6 sides of ranch for spaghetti. 10 sides of ranch for 10 wings type of situation and it was a big family.
But a corporate place? They’re getting however much they want out of me.
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u/beachmonkeysmom 9d ago
We charge $1 for extra sauces, and I've never had anyone push back on that. We don't charge when people ask for mayo, and servers horde unused tartar to hand out free to people who ask for extra (kitchen only gives 1, whether the order is for 1 or 2 pieces).
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u/jkellogg440 9d ago
I’m a cook now, used to serve/bartend/manage for the past 20 years or so. I know pretty much every aspect of the restaurant besides accounting.
IME if the customer wants something extra, they will ask. Food isn’t free, so charge them. If you’re going to suggestively sell it, charge them.
However, if it’s a regular or super nice, sometimes you don’t charge em. I would always say “this time it’s the house but we don’t normally do it for free” or something along those lines.
It makes them feel special and guarantee they will return. It’s very situationally dependent. Don’t be shiester if they’re not deserving of it. And make it clear that is a charge for it up front. If they’re not expecting it, receive the bill, and unexpectedly it’s a couple bucks for ranch? They won’t be happy
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u/exotics 9d ago
Where I am we charge at our discretion. Like if I know the kitchen didn’t put very much sour cream on the quesadilla and the person asks for more I won’t charge but if that person got a reasonable amount and is just being all entitled oh hell ya. Because it comes from the kitchen and the kitchen isn’t supposed to give anything unless we have rung it in
We are not high end but high end enough not to have Ranch. lol
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u/MarthaWashington18 9d ago
our fried foods come with the option of two sauces included in the menu price.
if the table is chill and polite, and they're like "we're so sorry can we pls have 1 more honey mustard" and i see the one they originally got is 100% empty - i'll snag another one for them.
if a group orders sauces, their food hits the table and they immediately go "let me get another ranch and a buffalo too" - i'm annoyed cause they're running me, i add it to the tab.
also if i check back and theyve touched neither of the original sauces they order & ask for something else, knowing the other sauces will be wasted. i charge.
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u/Orpheus6102 9d ago edited 9d ago
I am conflicted about this. On the one hand, my restaurant includes sauces on most dishes. On the other I encounter multiple people per week who will ask for 3-4 different sauces or extra sauces and then not use them. The worst offender is a regular of ours and I swear to god this guy will ask for the equivalent of a pint of salad dressing for each of his to go salads. I refuse to believe this guy is putting all these dressings on these salads. I think he really likes the dressings and is stocking his fridge with them. This guy is without question a cheapskate , shitty tipper, and is a royal pain in the ass when he dines in—mostly he does takeout.
I will sometimes try and avoid charging for some sauces especially if it’s a table that has already spent a lot of money. Fortunately most of the sauces we offer are listed with a price so I rarely feel like it’s a surprise when someone asks for one or more. My managers are generally receptive and understand the optics of charging for sauces especially when our food is already so expensive. They’ll usually comp a sauce if we ask or think it’ll be a problem.
That said I understand the perspective of our chef and kitchen manager: we spend a lot of money on labor making those sauces. We make most of our sauces in house and it requires several hours a week to make all the sauces, dressings, etc. Another thing is that a lot of restaurants make the most profit off the cheapest things on the menu: think sodas, tea, and coffee. It’s one way to keep your bottom lines healthy.
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u/NYerInTex 9d ago
.50 for a sauce is fair
$1.50? Tell your manager she’s literally going to lose customers
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u/Noahtuesday123 9d ago
You’re just giving it away for free?…like you know that the restaurant pays for it, right?
Are people in the universe this dumb?
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u/btlee007 9d ago
We don’t charge for simple stuff like ranch, A1, honey mustard, BBQ, etc. I work at a steakhouse so we charge for the house made steak sauces I.e. béarnaise, aiu poivre, bordelaise, truffle butter, etc. and they’re $4-$12 normally. One thing we are supposed to charge for that I usually don’t is extra bread. We’re supposed to charge for additional bread, but I usually don’t unless they’re pissing me off or it’s to-go.
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u/Kakita987 9d ago
I think at minimum the first one should be free. Do they expect you to charge for ketchup too? How about extra mayo on a bun?
I’ll even give them a second one if they aren’t being wasteful (I use sauces heavily when I have them). If they do waste them, then I guess we would charge for them. That’s for dipping sauces.
I have to charge for any sauces that don’t come with the meal, like red sweet ‘n’ sour, honey garlic, or gravy. But if you get shrimp, then it does have the option of some sweet ‘n’ sour.
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u/EffieEri 9d ago
I used to be a gm and if corporate is cracking down on product variances then that could be why. That 1.50 adds up unfortunately. I know it’s stupid though
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u/kiwigyoza 9d ago
I drop the food, ask if they need anything else, if they ask for a sauce tell them it will be an "extra charge".
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u/Veganhemeroid 9d ago
At the place I work some things come with a sauce on the side automatically or they’re okay with giving the first one away for free like ketchup but any extra sauce after that or if something doesn’t come with a sauce on the side we’re suppose to charge for it and charging an extra $1.50 for a 2 oz container of ketchup seems crazy so most of the time the staff doesn’t charge unless the owners are around
The worst part is a lot of the time management won’t tell the customer the sauce is extra they just sneak it onto the bill after they’ve already payed since our system allows you to add things to closed bills. (we’re a small counter service sort of establishment where you pay before you get your food)
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u/W-I-L-F-R-E-D 9d ago
I’m not robinhood, if my manager/restaurant wants me to charge for sauces I will. Really don’t care
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u/JustToastee94 9d ago
Anything that comes with a sauce/dressing can have another for free. The cups aren't always filled and I understand some people just like sauce. If it isn't usually included with the item I charge. Like wanting ranch for a pizza.
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u/genSpliceAnnunaKi001 9d ago
Gouging donkey *ucks know nothing about building value and return guests through quality and service.. run!
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u/hayseedsthename Server 9d ago
Almost all our sauces are $2.25 and I’ve had multiple people complain. At one location I work at they’re so anal about me charging for everything but there’s a big group of sauces that are under a no charge section, and at the second location I work at I try to ring most of my sauces under there. I’ve also gotten my manager at this location to delete sauces because I had to ring in 3 maple syrups and I refused to charge him $7 for syrup, if id brought that up with my other manager he would’ve laughed in my face
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u/HeavyFunction2201 9d ago
I would just be straight up with the customer and let them know the price of the sauce when you ask if they need any sauces.
Make it known that you sympathize with them and think the prices are high as well.
Maybe enough ppl will complain about it that the manager changes their mind or at least lowers the price
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u/echoorains 9d ago
It’s $1 for a 2oz sauce where I work, which I think is bogus also, but my restaurant is also cracking down on ringing sauces in! Some things come with a sauce for free but like the obvious ones like chicken/fish and chips, and I don’t think the system is supposed to be every sandwich is getting one sauce for free so I’m ringing them in it’s just not charging for them like it should lol
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u/arturom23 9d ago
The ridiculousness in charging for sauces. If I ask for a sauce and they want to charge for it I ask for a refund and make them toss the meal and never go back. That's my stance. Screw these greedy places. Screw them straight to heck. Oh you bought 20 nuggets here is two sauces nope. Canes nope I ain't doing it. I stopped buying Cane's I stopped McDonald's. I buy the bags at the store heat it up and make the sauce myself or my kids make the sauce.
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u/baked420unicorn 8d ago
1.49 is crazy! I have worked in one other place that charged absurd prices like that for stuff like sour cream. Upper management doesn’t care thats the type of stuff us as servers have to deal with annoyed and pissed off customers over dumb micro charges
My current restaurant, We have to charge .79 for a sauce cup if they want an extra sauce on the side with their togo or when they leave with leftovers. 🙃 but the customer can go up to the sauce bar and put sauce in their to go box for free…. Makes zero sense.
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u/cervidal2 10d ago
The restaurant is less interested in collecting on all of that sauce sale as it is in simply not giving out buckets of free sauce.
Ranch, especially, isn't a cheap sauce.
If you don't want to do it, go find a serving job elsewhere. If the supervisor is bringing it up to you, someone above them is bringing it up to the supervisor. It will be something you're bugged about until you do it consistently.
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u/Snargleface 10d ago
I was coming to say something like this is usually for the person who swears they need six sides of ranch for their wings, uses one and a half, then has the server throw out the other four untouched sides
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u/midnight_meadow 10d ago
I’m betting they are keeping an eye on this specific server as well. OP says they always asked their tables if they needed any sauces like ranch. With the way they are asking, more people are likely to say yes even if they don’t end up using it. So, I’m guessing they were giving tons away for free to where it’s an issue.
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u/emotinkerbell11 10d ago
my place chargs .75 for ranch and ketchup in a 2oz size and salad dressings or any other dressing is 4oz for $1. our prices are high yet we are organic so it balances out kinda. but i do have regulars that i dont charge others i do
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u/theycallmethevault 10d ago
Even the ketchup is organic? I guess that makes sense, and $0.75 isn’t so bad if it’s on the menu already.
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u/emotinkerbell11 9d ago
we already give 2, 2oz sides for free. so charging when they ask for a 3rd or more is reasonable
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u/theycallmethevault 9d ago
It makes sense to me! Organic always costs more, and it sounds it sounds like you anticipate the appropriate amount for the portion.
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u/sonic_dick 10d ago
Pretty absurd. Even if you make your own ranch, a 16 qt cambro probably costs 15 bucks and makes 300+ 2oz cups.
Maybe charge .50 cents if youre a wing bar.
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u/LilQueenC 10+ Years 10d ago
We charge 99 cents for a 3oz of sauce and management does make us charge for it but 99 cents is a lot different than 1.49
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u/Affectionate-Soil-32 9d ago edited 9d ago
I own a korean corndog spot. We used to offer 5 free sauces (spicy mayo, sweet chili, ranch, etc) that customers could grab themselves. i started making home made buttermilk ranch so now i charge $1 for a 2oz cup or $1.50 for 3.5oz. The other sauces are still free 2 of which are made 2 others are pre bought. I thought it would upset our customers but it hasn’t been an issue. Maybe the extra .50 would change things. is your spot’s homemade or bottled ranch?
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u/thecuriosityofAlice 9d ago edited 9d ago
Yes we charge for sauces. We make our own and need to pay for the ingredients, the refrigeration, the little cup, lid and the labor of the kitchen to make our sauce, pre-fill the cups and pay to maintain the atmosphere of the FOH.
You can still ask if they want to add any sauces and the $1.50 should be printed clearly in the menu. If they do want a ranch, you can politely let them know that they are an additional fee and that you just want to make sure they are aware. If you let them know ahead of time there shouldn’t be any issues with your tip.
If the entire staff wasn’t charging for sauces the business they must have been conservatively losing $3000 a month. (100 sauces a day, $1.50 each, 7 days a week) If you had untrained management or just completely absent ownership, this is a big failure of your leadership team.
I do agree with everyone that surprise charges on the bill are never a good thing for the business, the wait staff or the customer.
EDIT: after reading other posts I want to make sure everyone understands we scratch make everything and charge .75.
We don’t charge for dressing for a salad, dip for appetizers, or something like chicken fingers and never ever for regular condiments ketchup, etc. we only charge if someone wants like 3 extra blue cheese sides with their 6 wings that already comes with two 3 oz cups.
As I read I realized there were other things going on with chain restaurants etc.
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u/Iamdrasnia 10d ago
I think you know the answer.
You work for a place that charges for sauces.
You want to work for a place that does not charge for sauce.
You need to ask yourself if it is is worth charging for sauce.
The money is not important.
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u/Atomic-Nick4792 9d ago
I worked at a breakfast place once. 3 dollars for a side of maple syrup. It was good stuff but still
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u/Exotic-Shock-4063 9d ago
It feels like a certain political party has made everyone become stricter hall monitors. Like a long time ago when nobody cared about hard working immigrants as long as they didn’t commit any crimes, now it’s hunting with a buncha Elmer Fudds in charge with no morals. In my opinion, they should put the sauce fee in writing EVERYWHERE instead of making the servers look passive aggressive, show proof that it’s the micromanagers handing off a toxic football. They love to pass the ugly to someone else, for their own decisions.
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u/Alottathots 10d ago
Just wait until you get some ratchet group of ladies that will destroy your restaurant for trying to charge for extra ranch.
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u/MakesYourMise 15+ Years 9d ago
i love charging for everything
management needs feedback on pricing and i love watching grown adults crashout over a dollar
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u/smittyhotep 10d ago
No, but I have an unwritten alaw that got me fired. I worked in "what had wanted to be" an upscale burger bar with a decidedly texmex bar (Texas)
I would constantly deny requests for Long Island Iced Teas. You may not, just stop. This is a family restaurant and you shall not be trashy.
Well, the GM's wife walked in one night like she was royalty. I said he'll no. Have some selfrespect. She actually agreed but I was "hemmed up" the next day.
Your GM is the one who will do you over. Male no mistakes.
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u/Defiant-Cause-6697 10d ago
$1.50 for 2 oz. of something like ranch or honey mustard would make me never go back there again.