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[Poll]

Tipping

Standard 20%

18% (19)

Standard 15%

5% (6)

Less than 15% for poor service

14% (15)

Less than 15% always

1% (2)

Cash tip

18% (19)

Added to credit card bill

8% (9)

I don't tip, it is their job to serve me

0% (0)

More than 20%

13% (14)

When in a group I assume the tip is covered by others

0% (0)

I make sure that my share of the tip is there

19% (20)

Total Votes : 104

(last vote on : 11/19/2008 7:23:34 PM)
(Poll will run till: -- )

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Tipping - 11/13/2008 12:37:21 PM

camille65

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When you dine out

, how do you tip?

Have you ever held back from tipping completely?

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RE: Tipping - 11/13/2008 12:43:04 PM

sunshinemiss

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Hi Camille,
One of the hardest things about coming back to the USA was the tipping. I was so acustomed to being paces where wait staff are paid appropriatel ad that is built into the cost of diner that adding a tip was a big fat shock!

However, as a former waitress, I tend to tip pretty well.
well wishes
sunshine

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RE: Tipping - 11/13/2008 12:46:27 PM

mistoferin

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I generally tip according to the service. The standard 20% being for just good, average service. I will go much higher for very good service. I will also go much lower for very poor service. I have never not left a tip at all. If service is far above or far below standard I let management know accordingly.

Now mind you, service is directly related to the server....not the quality of the food. I will not penalize a waitress because of a kitchen screw up. I also pay attention and see what factors could be contributing to poor service. If my waitstaff is slow because they are being expected to do too many things or wait too many tables at once, certainly I would not lay fault on them. If, however, my service is poor or very slow and my waiter/waitress is standing around or chit chatting and simply not paying attention.....well, that will be reflected in the tip.

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RE: Tipping - 11/13/2008 1:01:18 PM

MstrPBK

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!!!! WAIT a moment did the rate for tips go up???
I THOUGHT the standard rate was 10%.

MstrPBK
ST. Paul, MN

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RE: Tipping - 11/13/2008 1:02:44 PM

mistoferin

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quote:

ORIGINAL: MstrPBK

!!!! WAIT a moment did the rate for tips go up???
I THOUGHT the standard rate was 10%.

MstrPBK
ST. Paul, MN

Not since.....well, a really long time......

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RE: Tipping - 11/13/2008 1:07:00 PM

Mercnbeth

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Start at 20% and go up, or down, depending on service, but never less than 15%.

For special places, like the Carnival Bar at Harrah's in Vegas, I tip $20 as soon as we sit, and $20/hour while there to make sure anytime I want service I get it.

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RE: Tipping - 11/13/2008 1:09:38 PM

CallaFirestormBW

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I've never held back from tipping completely, but in my younger days, this one lady at a pub we frequented got the -worst- possible tip I could think of... I shoved $1 in quarters into a -full-, opened ketchup pack, and then upended a full glass of water over the ketchup pack and quarters.

I spelled out my tipping policy on another post, but basically, we tip 15% in general. We tip between 8-15% for abysmal to poor service, and if we're compelled to tip below 10%, the manager gets a visit and an earful before we leave (and the Owner if we feel that the manager blew us off). If service is above average, if we had special requests that required extra attention to detail and those requests were met, or if we're with a large group on a single check, we tip a minimum of 20% and it can go significantly higher under the right circumstances. If we're in a group with a single check that we're not paying, we always pay for both our meal(s) and a suitable percentage for the tip. If we can't afford the tip and it is unexpected, we will almost always come back with a suitable tip. If we -know- that the ticket plus tip is out of reach for us, we don't dine there... period. All of us have waited tables and depended on those paychecks and tips, so proper tipping is considered 'common courtesy' in our household.

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RE: Tipping - 11/13/2008 1:12:57 PM

CallaFirestormBW

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quote:

ORIGINAL: mistoferin

I generally tip according to the service. The standard 20% being for just good, average service. I will go much higher for very good service. I will also go much lower for very poor service. I have never not left a tip at all. If service is far above or far below standard I let management know accordingly.

Now mind you, service is directly related to the server....not the quality of the food. I will not penalize a waitress because of a kitchen screw up. I also pay attention and see what factors could be contributing to poor service. If my waitstaff is slow because they are being expected to do too many things or wait too many tables at once, certainly I would not lay fault on them. If, however, my service is poor or very slow and my waiter/waitress is standing around or chit chatting and simply not paying attention.....well, that will be reflected in the tip.

On your first part -- my understanding is that the standard for tipping is 15%. Wait staff are taxed on 8% of their gross sales, so 15% is a reasonable -average- tip.

On the 2nd part... same for us. If the -service- is bad, the wait staff will obtain penalty points... but if its the food or even that someone called in sick or the manager understaffed, our wait staff won't have to suffer for that... OH.. and if there is a service team (busser, bartender, waitress) we typically tip a little high, since many places split the tip between the service team.

< Message edited by CallaFirestormBW -- 11/13/2008 1:13:14 PM >

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RE: Tipping - 11/13/2008 1:20:13 PM

soul2share

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Well, having been one who had a job where the tips helped alot, I know what it's like to rely on them. Personally, having to split your tips with others sucks big time....where's the incentive to do a good job if you know that you're getting a portion of the tip anyway?

I usually tend to tip high......math ain't my strong suit...but if the service is lacking, I've also left a minimum tip. I've actually tipped 50% on a dinner tab on a regular basis....the place was great, service was impeccable, and the food was to die for...unfortunately it was in Germany, so chances of me ever getting another meal there are slim to none.....sigh......

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RE: Tipping - 11/13/2008 1:21:49 PM

SilverMark

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I always try to tip 20-25% of the total which for me includes the tax but, my first job was in a restaraunt where the tips were shared so I tend to be generous. My daughter was a bartender as she went through college and I am always reminded of her good and not so good tip nights as I do my own. If I get poor service I will tip less and then write a note on the receipt that the restaraunt retains.
If I am in a "nice place" a great hotel, restaraunt resort, I have a tendency to tip everyone....bell men, wait staff, maids, dealers etc.
but, they'd better remember who it is and what I want or it quickly comes to a halt!

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RE: Tipping - 11/13/2008 1:23:30 PM

mistoferin

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I believe that the new standard that came into play within the past few years is 20%. It's even actually the default percentage in the tip calculator on my cell phone. I don't mind tipping at that rate as I was once a waitress and I know that their regular paid wage is like two dollars and something an hour. I also work in the food industry. As I said though, I only use it as a guideline....I believe in paying people what they earn.

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RE: Tipping - 11/13/2008 1:26:10 PM

sirsholly

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i tip 20% as a rule. but if the service is really bad (talking awful here) then it will be 10%.

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RE: Tipping - 11/13/2008 1:42:49 PM

monywildcat

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We always tip well, we know how it is to live off of your tips. If service is poor, we find out why, and adjust accordingly. Like Calla, if we can't afford the dinner plus tips, or the rounds of drinks at the bar plus tips, we don't go out.

On an interesting side note, I had my teen nephew spending the weekend not too long ago, him and Thing 1 got up way before me, got hungry, decided to call in some pizza. Pizza guy shows up, brings them their food, the total was 14 dollars and some change. Nephew hands him a 10 and a 5 and says "keep the change". Oh man, since I have friends that work there, I got quite an earful about the measly tip. I marched that nephew to the store with 6 bucks in his hand, to give that guy his tip and apologize.

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RE: Tipping - 11/13/2008 1:42:59 PM

LinnaeaBorealis

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When I am in some states in the South, I tip higher because many places don't pay the wait staff an hourly wage at all. I've always been an overtipper, but I won't do that for bad service. One time I left a nickle because not leaving a tip at all doesn't always get the point across. The guy ran out of the restaurant after me yelling, "Lady, you forgot your change!!" Made me laugh!!!

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RE: Tipping - 11/13/2008 2:18:03 PM

IAMChristine

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(i kept looking for a cow tipping option.)

i am a big tipper, especially if the service is good. if it isn't that great i still tip and it's still a good tip...i realize that not everyone has a good day, every day.

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RE: Tipping - 11/13/2008 2:28:28 PM

impishlilhellcat

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quote:

ORIGINAL: IAMChristine

(i kept looking for a cow tipping option.)

i am a big tipper, especially if the service is good. if it isn't that great i still tip and it's still a good tip...i realize that not everyone has a good day, every day.

Omg I thought the same thing when I looked at the title I thought for sure she meant cow tipping. Must be the time I spent in Oklahoma.

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RE: Tipping - 11/13/2008 2:31:09 PM

SteelofUtah

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I have a rule about tipping if the meal is 20 to 30 dollars and the service was standard I give a 5 spot
If the meal was 30 to 50 dollars I give a 10 spot
it the meal is over 50 I give a 20.
For Large meals and when service is Excellent I make it a note to tip to show my appreciation and I will tip individually if I find one person did much better than another.

I have also been known to call the manager out in restraunts where I know that there is a Tip Draw and everyone has to turn in thier tips and everyone gets a portion of the tip draw, Yeah with places like that I give the tip to the Manager and tell him who I want to get it. Not once have I found the tip did not go to who deserved it.

I also occasionally tip the kitchen staff in addition to the waiter usually when I find out that special care was made to get something a certain way.

Example: Andi doesn't like onions and I found out a Olive Garden Has Pre-Cooked Meals and one had onions so the cook removed them by hand. He got a 20 that night and the bill was only $25.00. Going the extra Mile is worth something in my book.

As Always

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RE: Tipping - 11/13/2008 3:02:15 PM

osocurious

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quote:

ORIGINAL: mistoferin

I generally tip according to the service. The standard 20% being for just good, average service. I will go much higher for very good service. I will also go much lower for very poor service. I have never not left a tip at all. If service is far above or far below standard I let management know accordingly.
...... uhhh huh ... Me Too

Now mind you, service is directly related to the server....not the quality of the food. I will not penalize a waitress because of a kitchen screw up. I also pay attention and see what factors could be contributing to poor service. If my waitstaff is slow because they are being expected to do too many things or wait too many tables at once, certainly I would not lay fault on them. If, however, my service is poor or very slow and my waiter/waitress is standing around or chit chatting and simply not paying attention.....well, that will be reflected in the tip.

*nodding in agreement*
This is pretty much the way I feel ... except that I follow Steel's rule of thumb for tipping.

quote:

ORIGINAL: SteelofUtah

I have a rule about tipping if the meal is 20 to 30 dollars and the service was standard I give a 5 spot
If the meal was 30 to 50 dollars I give a 10 spot
it the meal is over 50 I give a 20.
For Large meals and when service is Excellent I make it a note to tip to show my appreciation and I will tip individually if I find one person did much better than another.

And because many of my business appointments are set in
restaurants, I'm not above asking for a table in the section of "particular wait staff" who I'm familiar with, and who by the same token know me, and the way my business appointment will proceed ... I tip my Favorite wait staff Very Well!!!

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RE: Tipping - 11/13/2008 3:42:55 PM

windchymes

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Since I've been a waitress at times in my life, and then my youngun's have followed in my footsteps, I tend to be pretty generous, usually at least 20%. I try to leave a minimum of $1 per person at the table if it's an inexpensive meal, like breakfast, but for dinners, I usually round up to 20% and then throw in a little extra if the service was good. I'll even leave $2 or $3 if it's just me and I just had a $5 breakfast. And they kept the coffee coming.

If I'm out with what I consider cheapskate tippers, I'll lag behind and then drop a couple more dollars on the table on the sly as we're leaving.

One of my pet peeves while waitressing was what I called the "puddle of change" tippers. They'd sit there crouched over the check and their pocket calculator and calculate the tip EXACTLY to 10 or 15%, down to the penny, and then leave that exact amount, usually in dimes, nickels and pennies. Those people NEVER tip 20%, and it kills them to leave 15.

My pet peeve as a customer (and I know this isn't related to tipping, but oh well) is waitstaff who calls everyone "You guys", even a table full of elderly ladies, and who routinely ask, "How is everything, okay?" While nodding their heads as though there could not possibly be another answer. Please, ask how everything is and then give the customer the chance to answer, don't answer for them!

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RE: Tipping - 11/13/2008 4:18:39 PM

StrictnSaucy

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Its a bit different in Ireland. There is no expectation and everyone gets paid at least minimum wage. I appreciate good service (€40 meal with €10euro tip). If I get bad service I dont tip at all. Tipping bad service, to me, is saying it was fine not to work well.

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