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Started By
Message
Tipping Whilst Dining Out
Posted on 8/12/09 at 2:06 pm
Posted on 8/12/09 at 2:06 pm
I'm curious as to everyone's philosophy on tipping. Although I've never been gainfully employed in the restaurant industry, I am familiar with their wage structure. Further, in my more youthful, hardleg stage (if you will) I did hold a position in the entertainment industry where tipping was the norm and highly appreciated, but that's neither here nor there.
Anywho, I tip purely based on services rendered. Sucky service = sucky tip. For what I don't tip to subpar servers, I greatly make up for with my gratuity to those who meet and exceed my needs (and I'm one needy SOB let me tell you!). For instance, whilst on vacation my dining companion and I had an excellent meal, albeit the experienced waiter (I could tell by his silver hair) took my plate right before my very eyes while my companion and I were lip locked. Before I could get his attention, he disappeared (I'm certain his name wasn't David Copperfield). He was also very rude and failed to pay any attention to me or my companion. Accordingly, I attempted to "negative tip" him by subtracting the value I placed on the food that was wrongfully taken from my table before I had finished eating from the total amount due on the credit card slip. Unfortunately, this did not work and he made off easy (not so easy, I still stiffed him!
) Keep in mind this was a quick bite to eat at a cheap place.
The following evening my companion and I ate at Top 25 US restaurant. While the food there too was great, it did not meet my expectations. Nonetheless, our server was marvelous and I tipped him accordingly. His tip was roughly 40% of the tab (alcohol included--I'm no cheapskate).
How do you tip?
Salutations,
Pablo
Anywho, I tip purely based on services rendered. Sucky service = sucky tip. For what I don't tip to subpar servers, I greatly make up for with my gratuity to those who meet and exceed my needs (and I'm one needy SOB let me tell you!). For instance, whilst on vacation my dining companion and I had an excellent meal, albeit the experienced waiter (I could tell by his silver hair) took my plate right before my very eyes while my companion and I were lip locked. Before I could get his attention, he disappeared (I'm certain his name wasn't David Copperfield). He was also very rude and failed to pay any attention to me or my companion. Accordingly, I attempted to "negative tip" him by subtracting the value I placed on the food that was wrongfully taken from my table before I had finished eating from the total amount due on the credit card slip. Unfortunately, this did not work and he made off easy (not so easy, I still stiffed him!
) Keep in mind this was a quick bite to eat at a cheap place. The following evening my companion and I ate at Top 25 US restaurant. While the food there too was great, it did not meet my expectations. Nonetheless, our server was marvelous and I tipped him accordingly. His tip was roughly 40% of the tab (alcohol included--I'm no cheapskate).
How do you tip?
Salutations,
Pablo
7
Posted on 8/12/09 at 2:07 pm to Pablo
20% if they do a good job.
Posted on 8/12/09 at 2:08 pm to Pablo
quote:
Top 25 US restaurant
I love Chili's.
Posted on 8/12/09 at 2:11 pm to Pablo
Usually 20%. I will back down to 15 percent if they aggrevate me or something.
The way I see it, unless they really were to be a total prick all night and then spill a drink on me or something, they still waited on me and such, so they should get some tip.
I think it has been 10 years since I had to give anything less than 15%.
The way I see it, unless they really were to be a total prick all night and then spill a drink on me or something, they still waited on me and such, so they should get some tip.
I think it has been 10 years since I had to give anything less than 15%.
Posted on 8/12/09 at 2:24 pm to Pablo
usually 20% of the ticket .. although i never understood the percentage thing .. is someone that brought me a platter with a $35 steak on it working any harder than someone bringing me a $9 hamburger ?? oh well .. it seems to be the universally accepted standard ..
Posted on 8/12/09 at 2:35 pm to TigahRag
quote:
although i never understood the percentage thing
I will usually add a little more to the tip if I am eating at a low priced place and the person is working hard for a $10 check.
On the flip side, usually(at a good restaurant any way), someone working at a place that serves $35 steaks has probably been in the industry longer and has been good enough to get a job at this place and thus should be making more money than the hamburger waiter.
Posted on 8/12/09 at 4:41 pm to notiger1997
I'm old and have money, most servers are not and don't, if the server shows the proper amount of respect and deference to my age and obvious wisdom, and keeps something to drink on the table, 25-30%.
If it's a female, she is well endowed and doesn't file a sexual harrassment complaint if I leer and drool, 25-30%.
If I order the broiled chicken and steamed vegetables and they bring me an oyster poboy & onion rings by mistake, 25-30%.
If it's a female, she is well endowed and doesn't file a sexual harrassment complaint if I leer and drool, 25-30%.
If I order the broiled chicken and steamed vegetables and they bring me an oyster poboy & onion rings by mistake, 25-30%.
Posted on 8/12/09 at 4:46 pm to Pablo
quote:
Whilst
You a Brit?
I tip at least 20% for adequate service, and 30% for excellent service. If someone does an inadequate job, I don't tip at all.
Posted on 8/12/09 at 4:56 pm to notiger1997
quote:
and then spill a drink on me or something,
i actually tip extra in this case. they are embarrassed, didn't do it on purpose.
Posted on 8/12/09 at 5:22 pm to Pablo
20% for standard good service. lower if they suck, higher if they go above & beyond
I don't deduct tip for if there's a minor screw up with the food. working in the restaurant industry in the past, i know thus is usually the kitchens fault, so there's no need to penalize the server, as long as they make an effort to take care of it
I don't deduct tip for if there's a minor screw up with the food. working in the restaurant industry in the past, i know thus is usually the kitchens fault, so there's no need to penalize the server, as long as they make an effort to take care of it
Posted on 8/12/09 at 5:29 pm to PBnJ
I usually double the tax and at least give that...usually ends up being around 18%...
I know some booze isn't counted toward tax, but I take that into consideration...
I know some booze isn't counted toward tax, but I take that into consideration...
Posted on 8/12/09 at 6:35 pm to ccla
quote:
20% if they do a good job.
Posted on 8/13/09 at 6:59 am to PiscesTiger
I start at 20% or 3 dollars(whichever is greater)...then move up.....If you are really a bad waiter...and I would have told you by now....I leave a penny....I don't want you to think I just forgot to leave you a tip.
Posted on 8/13/09 at 7:12 am to Pablo
I tip around 20% give or take
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