u/Feeling_Space4735

This is a little bit of a rant but I need some perspective. I understand the desire from some servers to pre pour water for customers and I will do so on occasion for large parties. The restaurants that I have worked for before and the relatively small ramen restaurant I currently work at regularly get parties over 10 and of course in these situations having some waters poured into cups without ice ready in the busser/ waiter section saves a minute or two. In my current situation I’m clashing with 2 other employees that will pour out 12+, 3/4 full cups of water to leave in the busser/waiter section. This leaves the area nearly full and makes preparing cups of ice for sodas or iced tea a mess. This will be the first thing they do upon arriving for their shift and no matter how busy the restaurant is there will always be that many waters poured into cups.
There is an automatic service charge applied to every dine in order and management has already expressed their desire that they do not want to give every customer a water automatically due to it potentially overwhelming the small dish washing station. Customers can get water if they ask without issue.
I’m a server. I like making tips and so I will in every situation attempt to offer beer, sake or a soda to increase the bill (horrible I know right) and increase the tips we as a team get because tips and distributed to the kitchen and staff on hand. and even so my customers will regularly tip on top of the service charge. ( I think I give pretty good god damn service).
Just trying to figure out if I’m crazy for thinking that we should just pour waters with the 2 water pitchers available and leave the cups empty. At most fill with ice when the customers enter the restaurant. Why pre pour the waters is it not a waste of time. do they not want to make tips?

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