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As far as the tip when out to eat, I almost always use my credit card and so the tip is right on the receipt. When paying cash I just leave it on the table. Although I have a friend who insists on handing it directly to the waiter as he is convinced that other waiters or people might swipe the tip. It's a little awkward to do it that way, but I guess his heart's in the right place.
I just thought of another tip-when you use a gift card at a restaurant, don't base your tip percentage on the bill minus the amount on the gift card. Give a tip like you were paying what would have been the total amount.
The whole tipping system is flawed and inefficient IMO. If you're "supposed to tip", then just charge more. That saves everybody time (not having to do math every time you go and eat somewher), and saves the frustration when a tourist forgets to tip.
Those who have never worked in the service industry will bellyache about how tipping is dumb and why should I have to tip people to do their job...yada, yada, yada.
Those who have worked in the service industry will give it a thumbs up and a "right on."
I don't know this for sure, though, I am pretty sure it is true, nowadays anyway, and, definitely in Massachusetts if no where else. Yes, a waiter/waitress does get about 2.5 dollars an hour as wage and the rest are tips, but if the waiter/waitress makes less money for her shift than would be minimum wages, the employer has to cough-up the difference up to minimum wage. So, say a waiter worked for one hour and received 2.5 dollars in tips, his wage is 2.5 dollars an hour and the minimum wage is 8 dollars an hour, the employer of the waiter needs to add another three dollars to the waiter's paycheck for that one hour.
This mandotory tiping system implies that I should be feeling guilty when I don't tip, and I am not personally willing to play that game.
You did not address what to do if you get really bad service. I believe in tipping and even over-tipping when the service warrants, but if the service is horrible, I think the tip should reflect it. If the service involved something that was out of the control of the person providing the service, then that can be taken into account. But if the attitude is really bad, regardless of the situation, you have to help that person by sending your displeasure via the tip.
My opinion is that the tip is not and should not be considered an entitlement by the service person. It is earned and if you are a good tipper, then it will show up in the service. If you are a good server, regardless of the occupation, you will continue to be rewarded for your work. The perfect free market equalizer...
Regarding server minimum wage. This differs depending on location. In San Francisco, for example, servers are privy to the standard minimum wage of $9.36 per hour. In Ohio, the minimum wage for servers is $2.13. However, as Akumu mentioned, the restaurant has to make up the difference to meet the federal minimum wage of $5.15. This is adjusted at the end of each work week and not daily.
Tipping amounts can also vary by region. In New York, I've heard servers claim that less than 17% is a poor tip, while in Chicago, 15% is still supposed to be adequate. In San Francisco, 20% is closer to the norm. I try to do what Gov. Schwarzenegger did when he came into a local restaurant--pay with a credit card and tip exactly 20%. That way, you don't risk over or under tipping.
As for the larger question, I agree that tipping is moot. As a former server, I can attest that it is inconsistent at best. Even the weather affects tipping. Bad weather equals poor tips. I've also received good service while abroad in countries that don't use tips, which negates the fundamental argument for tipping.
But . . . tipping doesn't seem to be on the decline in America, and so we have to accept it just as much as paying taxes on our purchases. Yes, it's largely irrelevant, and many foreigners are justifiably frustrated by it, but it's part of life in America. Foreigners won't understand why we do it, just as we will never understand why someone would willingly put a picture of a monarch on their coins (you know who you are), but those subtle differences are the reason we travel.
If people in the service industry were paid a regular wage instead of a wage dependent upon tipping, then everyone would win. And thus: I'll continue to dislike the tipping system.
I always give 20% of the total bill at restaurants, unless the service was poor.
If waitstaff were not tipped and were fully paid, I fully expect that nobody's service would be as good because good service would result only in repeat customers--and that's a reward for the owners, not a reward for the server. Could the owners reward good service? Sure they could, but they are not sitting at the table, and so they do not have the capability of judging services in the same way the customer does.
I have tipped around 20% for drinks and food, and I consistently have excellent service everywhere I go to more than 3 or 4 times, despite friends who I know tip poorly consistently complaining about the service at these establishments.
Tipping shows you care and appreciate what you get, and a tip-free system would be incapable of doing so. I tip because I care and appreciate what I get, and I would certainly not enjoy my meal or drinks as much if I could not exhibit my enjoyment.
Also, on a night when a couple drinks raises my mood from "shitty" to "tolerant," I'm not going to go and say how great the service was, because I'm still pissed off (I grade papers while drinking...gimme a break)--but I will leave a 20% tip because I appreciate it.
In sum, the tipping system is more efficient because it allows for the communication of approval, while salaried waitstaff systems do not.
Second, this topic is a huge point of contention between myself and my girlfriend. She once worked at a restaurant as a busser and then a hostess so, as you might imagine, she thinks tips are a good thing. I, on the other hand, wish I never had to tip. I worked at a big box electronics store for a few months (September-December... things got quite crazy around the holidays) and gave excellent service, but never got more than a thank-you. Now, this was perfectly fine, I was just doing my job. Also, it's generally not customary to tip the camera salesman who spends half an hour with you narrowing down your options and giving you a good deal on a camera. How the distinction on who gets tips and who doesn't is beyond me.
The point I make when her and I argue about it is, tipping has created this absurd level of expectation from the people on the receiving end of tips. I don't blame the service people, I blame the employers who don't cover their employees wages. Then again, here in Canada, there is seemingly no wage problem of employers expecting employees to earn tips and therefore being paid $2.50/hour. Many do however require that servers pay out either a percentage or a dollar amount of tips to other staff down the line. Tipping has created an often disgusting attitude. I've heard wait-staff moaning and whining off-shift about "cheapskates" and "bad tippers" all too often. In fact, some even went as far as to point out categories of clientèle that they use to identify good and bad tippers when people enter the restaurant! I can understand getting frustrated if someone acts negatively toward you, but getting miffed about not receiving a lot of extra money per table just seems out of line. Since when should service deteriorate based on a sliding scale of tipping amounts? I wish it was seen as a genuine act of thanks when a tip was given out, not some signal of how to treat you next time, should you be recognized and categorized as a 'good' or 'bad' tipper.
Last, Where does it end? It would seem we're expected to tip left, right, and center! I can appreciate the attitude that most Japanese have toward tipping; it is seen as a sign of disrespect through flaunting wealth.
Now, everyone is allowed to have their own opinion on this topic. If someone gives excellent service, then a thank-you via some extra money is certainly fine. I just wish it wasn't so expected!
I do believe it. Join a union and strike for at least minimum-wage for service jobs. It's total crap that a person can make less than minimum wage simply because that person stands a chance to make a little extra cash on the side via a tip. Espeically when employed by companies that have you sharing tips with others.
Go on strike!
tips were always considered a bonus and not part of the wage, and i cant understand why employers expect clients to make up their wage bill. why isn't service included in the price of every item? i suspect it actually is.
in restaurants i'll tip 10% minimum if the waiter was nice, but i will never tip a barman for pouring a pint of lager.
How does that act fit into a 'Gentleman’s Guide To Tipping'?
I also tip my tattoo artist more than 15% only because I know he is giving me a better rate than some random club goer off the street.
@ To all who don't agree with the American tipping system- Thanks for your comments. You've raised some valid points and have done so in a civil manner. I hate it when people disagree with something on the site and all they can say "This so stupid and you're gay for writing this." So I commend you. While you may not agree with the system, it's what we have going right now. This guide was meant to be merely that- a guide on how to navigate the American tipping system.
@akumu- Yep. You are correct. By law employers are supposed to pay employees who make less than minimum wage enough money to make minimum wage if their tips aren't sufficient.
@ jaye- I couldn't agree any more. Tipping well at a restaurant will always guarantee excellent service when you return. I've seen it happen both as a patron and as a waiter.
@ Kevin- Agreed. If a waiter gives crappy service, then the tip should reflect that. As a former waiter, I tend to scrutinize other waiters more than the average person. If they're doing a crummy job, I tip them less. I have a friend who had a weird philosophy, though. If he ever got horrible service, he would actually tip the waiter more and leave a pithy note on the receipt. The idea was to make the waiter feel like crap for giving bad service. I never really understood it, but to each their own.
@ Algeron- Good point on how tipping percentages vary across the country. We didn't think about that when we wrote this, but it does make sense. Also, I think the type of establishment you go to can vary the percentage as well. I feel like I have to tip more when I go to a fancy schmancy place than I do when I go to some dive of a Mexican restaurant. Which doesn't make sense, because the 15% at a fancy place is going to be a hell of a lot of money compared to when I order an enchilada platter at El Chico's.
@ David Pepka- Good call. As a waiter, I HATED when people would tip based on the amount they were comped. Just because you got a free meal does not mean you don't have to tip.
@dadshouse- We'll gladly accept your tips!
@ bob- I don't think most barristas expect tips. I know when I worked at Jamba Juice I didn't expect them, but I gladly took them when offered. Like I said in the post, when people who would tip come in, the smoothie makers would fawn over these people.
@ Adam- Agreed. Money talks.
@ paul uk- Thanks for your European input on the subject. I can see how a foreigner can see the Yankee system of doing things to be a bit odd.
@ Shatt- Solidarity forever, my friend. Solidarity forever.
@ Finn- It's called humor my friend. Just trying to liven things up around here.
My basic argument is this, you as a customer of a restaurant are expected to pay for a meal as well as pay the wait staff's salary directly from your pocket. Meanwhile, the owner of the establishment is afforded a loophole wherein he doesn't even have to pay his employees minimum wage or benefits! It's the biggest scam going! What's worse is that it is so ingrained in our society that if people stop tipping, they are immediately seen as "cheap." As Mark Twain put it, "We pay that tax knowing it to be unjust and an extortion; yet we go away with a pain at the heart if we think we have been stingy with the poor fellows."
Even if you can get past the ludicrousness of it all, an even bigger pain in the neck is the entire system of whom to tip, and how much should it be. There are no standards, and you could easily appear cheap by either not giving one for a service you didn't know expected it, or not giving a good enough tip (How much are you supposed to tip a chambermaid ala Seinfeld). Some professions, such as postal worker for example, do actually make a real wage and tipping is an extra bonus. However, in many situations it has become a "mandatory donation" where you run the risk of sub par service if you don't tip. If I don't give my postman a Christmas card with some money, I run the risk of poor service in the year to come, with letters folded in half and everything shoved into the mailbox in a ball. Even worse, there is also the chance that I do tip, however it is minimal compared to what others give. So in an effort not to look bad, we fall for the "everybody says they are above average workers" fallacy. "Thus the actual average creeps ever higher. Not long ago, an 18% restaurant tip was a tad better than the 15% that was expected. Now I don't know anyone who tips less than 20%. Soon we'll feel the need to show our generosity by leaving 25% of the tab." Where does it end!?
In a service position the customer is your boss, and so the customer should be entitled to give you a raise. I've never understood the "tips are mandatory" mindset, THEY AREN"T. I've stiffed plenty of people who've given me poor service and can't imagine they were too happy about it, I wasn’t happy to leave them with little or nothing but it made the point. I think it's much more beneficial to leave a small tip for poor service, that way you've made your point that you understand their position is tipped, yet you didn't think they deserved anything over a dollar.
The exception being bartenders and baristas; I rely on the good will of the former and the coffee roasting knowledge of the latter.
Note that most don't bother with this rule since getting the money to meet minimum wage is pretty trivial for any restaurant. AND they would have to pay taxes if they invoked this.
Tips are tax free income (not legally, just that nobody reports it), which is why many waiters are *very* upset when you put it on your credit card. Something to remember.
Also, keep an eye on the "included gratuity" in some restaurants. Lots of people forget that it's sometimes included and generally 20%. That means some people end up leaving 40%. Waiters are happy, but they expect that next time as well... if you don't deliver, some feel you "stiffed" them.
By the way, I was an English major, so math is not my thing. haha
One situation that was not answered was tipping at a buffet.
Some have a wait staff that will fill your glass, bring condiments when needed, and ask dumb questions when you come in like, "having the buffet?"
They don't do nearly as much as a waiter at a regular restaurant. What is an appropriate tip for them?
As someone who worked for years as a barista, bartender and server, I know what it's like to live on tips. You can bet that I busted my ass for the people I knew tipped well! And, because I treated them right, they would request to sit in my section, or have me pour them their drinks. When I was waiting tables I averaged 25% in total tips, and in return, customers got great service and strong drinks. Everyone was happy.
Because dining out or drinking at a bar is a social event, it helps to establish positive relationships with bartenders and servers--showing them your gratitude for good service definitely ensures good friendly service in the future. And ladies--if you leave your number, make sure you tip well, otherwise you're not getting a call =)
First, a Gentleman always tips in cash. This goes hand-in-hand with being discrete about tips. Always have a few dollars on hand for tips, even if you normally pay with a credit card. If you need to fill in a tip amount on a credit card receipt put a token amount, like $1. I normally "tip" to round my credit card charge to a round number, and leave cash in the folder with the signed receipt.
Hotel Housekeeping: At least 10% of the room cost per night, more if they did a particularly good job. Leaving this on the table is fine, because you are leaving enough that it's obvious what it is there for. I usually leave my room key on top of the tip, so there's no confusion.
Bartenders: $1 per drink, $2 if you're ordering for only 1 or 2 people. This is paid when you order the drink even if you have opened a tab.
Valet parking: $5 when they deliver your car, unless they are rude or slow. If the business that runs the valet is at fault for a problem and not the attendant, tip anyway and have a quick chat with the attendant.
I also agree with Eric B, you don't tip for "services" over the counter, unless there is some skill involved in the service, or you are attempting to ingratiate yourself with the staff so you can receive better service.
Speaking of, talking about the art of "greasing palms" to receive better service in a restaurant, theater or other social setting could fill an entire post of its own. That in itself is an art every gentleman needs to master.
@Zach and Eric B-If you don't think you should tip for to-go service than you've never worked at a restaurant. When I was a waitress I had to put together the to-go's and it was time consuming. While trying to take care of my tables I'd have to take time out to bag up the food, pour sauces and dressings into little cups, get napkins and silverware together and then check the person out when they came in. Meanwhile my tables would be waiting for me. And if the to-go person didn't tip then my pay off was nil. Of course some restaurants have dedicated staff to being just to-go people, but many do not.
@Novel-We tip 10% at buffet places. The waiters really don't do much.
Baggers at military commissaries however, work for only tips. So failure to tip there is costing them money.
At many smaller restaurants the takeout cashier is simply a waiter taking time out to ring you up. They certainly can accept tips.
I think that's a good rule of thumb if you're getting a $30+ haircut, but for those who frequent the cheaper establishments (Supercuts, local barber shop), it just seems a bit cheap. I personally have a $4 lower limit for hair cuts and have been known to give $6 or more for the person who spends extra time making sure every hair is in place, or giving a thorough massage while shampooing.
15% is easy peas. take 10% of the bill (one of the easiest fractions to figure out) then halve that and add them together.
for example:
A $48 bill would be:
10% - $4.80
5% (half of 10%) - $2.40
so 15% would be $4.80 + $2.40 = $7.20
@Alex M.
Truer words were never spoken.
I don’t understand this one, why would you not tip the person you are leaving your car with? Depending on the establishment I have found it best to tip the person who parks your car, with a minimum tip of $5+ split between the taker and the retriever. My car is usually left out front, or is brought out immediately upon request.
I totally agree with you!
The whole Karma thing comes full circle here.
What you give the universe you will receive back in an equivalent form.
I just got a haircut and gave the guy $7 because he did a great job. Why not ya know?
Overseas in Europe it is not customary to tip bar tenders and taxi drivers. No one does it.
I stayed in Europe for 5 months and tipped everyone just a bit. Their services and help were truly apreciated, so I felt it necessary.
Good post!!
-Matt @ www.thegrowingroom.net
Yes, I have worked at a restaurant (fast food.) No we did not get tips, even when putting together special orders that were called in ahead. We did not expect tips. We were paid minimum wage.
I fail to see the difference between a take-out joint and a fast food joint. Either way, the customer has to put forth the effort to order, get, and take the food to the table.
A fast food restaurant is different from a regular restaurant because in the former the workers are paid minimum wage by the hour while in the latter waiters are paid less than minimum wage and make up the difference in tips. Getting together a takeout order can take 10 minutes of a waiter's time, so you pay them for that time and service. Not a lot, but a buck or two is appreciated. What is the difference between a waiter taking your order on the phone, packing it up, and checking you out, and a waiter taking your order at the table, bringing you the food, and checking you out?
But again, if there is a dedicated cashier for to-go orders than a tip is not necessary.
"His name was Jamer. Go find him."
Hilarious! I mean, it's a unique name, but Vancouver's a pretty big place.
The consensus I seem to be hearing is that tipping buys you good service while not tipping, or tipping "poorly", gets you bad to mediocre service. This only counts toward repeat visits as the tipping comes after the fact. If only a smiling face and pleasant demeanour were enough.
I once saw a bit of a 3rd Rock from the Sun episode where the main character, Dick, put the tip on the table at the beginning of the meal and added to or subtracted from it based on the performance of the waiter. Funny stuff, although pretty rude for real life.
Here are my tipping rules:
1. no tips by default
2. tip when service beyond the expected (very rare: bringing food to my table is not an exceptional service, neither is driving me to the corner of 1st and 23rd)
3. tip when I expect to use the service in the future
4. tip when under peer pressure
While I'm at it, it seems the meal itself ought to be cheaper in a take-out situation: you're freeing up a table (and the associated waiting and busing of said table) for another customer, thereby increasing the amount of business the restaurant can support.
Although it's much less awkward when I'm the only passenger and the driver refuses to talk to me (even the most basic bit of friendliness would suffice)... the tip is easier to determine when it's 0.
We always tip extra generously when he is around, we hope he's getting a good cut. The questions: How do we find out if he is getting a tip? Should we tip seperately? Is it a practice to give a "holiday"-type tip to this particular "server".
Thanks for any ideas or insight.
Why would you complain about a 15% vs 18% tip? On a $20 tab, that's an extra 60 cents. SIXTY FREAKING CENTS! An extra sixty cents... dollar... five dollars... in the long run, what does that really mean to you?
Loosen up, show some appreciation, and give an extra dollar or two to make up for those who don't see the necessity.
Few of my own guidelines... and yes i worked many years in the service sector.
Depends when i get my food, before or after bill. Always fear of spitting (or other) in the food.
PIzza - don't tip more than 3 bucks, or usually around 10%
Favorite Regular Local Joints - usually 18-20%
Chains - I have a hard time tipping them, they generally have really poor service
Generic but great service - 15%
Coffee Barista - at my favorite place I don't have a problem tipping 2-3 bucks on a 3-4 dollar coffee, just seems like the right thing to do.
I prefer to pay my tips in cash if I can, to minimize the restaurant taking its cut.
Barber - if its a regular place I goto, try to do 5.00 again I prefer to tip in cash
Tipping should not be expected, its really nice to tip when they don't expect anything.
Tipping is such a North American culture thing, when I was living in NZ it was pretty rude when you tipped someone.
@S. Azcuy-I would give the bartender a separate tip. He probably gets a cut from all the servers' tips, but that would be a lot less than if you gave it to him directly, as a cut sometimes also goes to the hosts and the busboys. And around the holidays it's always nice to tip a little extra in general.
@Ryan-If the food is bad and you tell the waiter, the waiter should do something to rectify the situation. If they don't, then you should tip less. If the food is bad and you don't tell the waiter, then you shouldn't tip the waiter any less because he has no control over it. As far as tipping the cooks goes....most don't get tips as they make a regular hourly wage. So if the service is bad but the food is great, don't worry about docking the tip-it won't affect the cooks.
Tipping does NOT ensure good service. If it did, tips would be given BEFORE the service. Only regulars can be assured of consistently good service.
And as many have pointed out above, tipping is expected in many situations regardless of service, and it's expected to be an increasingly high amount. I am a proud and professional bartender and equate my good tips above the "local norm %" with my consistently good service. But the vast majority of servers I have ever worked with (especially in food) are sullen and bitter about their tip amounts. They expect a minimum tip regardless of their shitty service and can never equate that low/no tips are a reflection of their poor service. Granted, many Americans simply don't tip well. But every server should strive to view their tips as a reflection of their service and view it as feedback on how to improve. I hate that servers have to relie on it as part of their income though!
I of course tip well in tipping situations. How can you fight the system unless you're an owner yourself...? Not by screwing the little guy.
@Kate: Well if I had an experience like yours, I'd probably do the same.
ten percent of a 20 dollar tab is 2 bucks so how can fifteen percent be 60 cents, you moron. Yo
When eating alone, I tip $3 for good service, $4 for excellent service (add $2 if I'm with someone else and I'm picking up the tab). For friendly but slow service, $2. Maybe a bit more if they happen to be really busy. If the service is neither friendly nor fast regardless of the workload, I ask to speak to the manager. If I feel that the service was so poor that the waiter/waitress in question deserves less than $2 or no tip at all, someone needs to tell them so they can improve on their job performance in the future. And the reason I tell the manager is because it's best if the person who tells the waiter that their service was poor is someone they HAVE to listen to. I've had to do this only once.
Thanks for the math lesson.
<3,
Matt
As long as the gov't keeps assuming what a server makes in tips, please don't punish the server for what the dinner or drinks cost. As far as the staff sometimes splitting their tips with others, so what?
A wise man once said, " never count another mans money".
BTW, yes, once upon a time, I worked as a tipped employee.
My wife and I never knew this side of him as our first Christmas at the complex we left a small pen set we picked up at target in our mail slot for him. My mail was always handed to me when I walked to him while he was distributing it and he was always civil and often cheerful to the two of us. There job, while secure in many respects, is pure drudgery. I think it really touched him that strangers had thought of him and $10 made all the difference.
@ Zach - 10% of the hotel bill for housekeeping per day? Only if you're staying at a $20-$50 hotel, as $2-$5 is the norm.
@ Andrew - Having worked in restaurants, I can definitely say that servers are not taxed by the IRS based on the food bill. We're taxed on reported income. In fact, lower taxes due to under-reported tips has caused some recent lawsuits against servers who blatantly disregard honest self-reporting.
And a note about foreigners: I used to take taxis regularly in San Francisco without incident. However, one day I took a taxi with a friend from Israel and the driver very purposely let the meter role longer than he should have. I was angry until my friend left the cab without tipping. It turns out he didn't know Americans tip taxi drivers until I told him afterward. The taxi driver was just running up the meter because he suspected he wasn't going to be tipped.
My advice would be to subtract this amount from any tip if your driver goes out of the way or otherwise runs up the meter. Also, if more people learn the culture and customs of where they're going before they leave home, American servers will begin treating foreigners with more respect.
That being said, I still tip skillfully. I recently spent six weeks in another town for an internship, and I visited this one restaurant about four times. By the last time, they knew my name, what I liked, and would give me extra goodies with my meal (I ordered a brownie for dessert once, and I was treated to a brownie with a big scoop of vanilla ice cream to accompany it).
However, I refuse to tip at places where the person doesn't visit your table (e.g., fast food establishments, etc.) to take your order.
I almost never go below 20% for a waiter, and rarely go above 30%. For a bartender, my range spans lower than 10% for greater than 50%, as the variability in their service has a greater impact on my enjoyment of the night.
I have read every post here because tipping is something that I feel strongly about because my survival depends on it. I live and work as a bartender in Waikiki, Hawaii. I see people from all over the world. I give good service every time, even though I know that many times I will receive no tip.
We are VERY lucky that the state requires that all employees, even tipped ones, make $5/per hour as an minimum hourly wage. Now, it takes, AT LEAST, double that to afford living in Hawaii, but I digress.
I know that tipping does not occur in most other countries, and that in some countries it is down right insulting. In American, however, we tip. It is the custom. In Japan, it is customary that you remove your shoes before entering someone's house. In Italy, it is customary that you wear long pants when entering the wonderful churches and cathedrals. When you are in another country, you follow the customs, if you don't, then they don't allow you to participate. Quite literally -- When in Rome, do as the Romans do... or wait outside.
That is how I feel about tipping in the United States.
I never solicit tips, even though without them I would be homeless and hungry, but if anyone asks about it, I am happy to educate.
When international guests ask about tipping, I explain that we make a very low hourly wage and 50-80% of my income comes from tips. They are generally outraged and say, "You mean I'm paying $30 for this steak and $5 for this beer and you only make 5 bucks an hour?!? Well, in Australia (and probably many other places,) servers and bartenders make $15-$20 an hour and I pay the same price for my food at home as I do here where you make $5. Where's your manager, I need to get you a raise." I smile and say, "How is the service in Australia?" "F--k all," they say. I then say, "How about here?" "Pretty f--ckin good, I'd say." Then I say, "Well, the difference between here and there is that we are depending on your tips and they aren't."
I will be the first to admit that the system sucks, but it has good intentions. We offer you excellent service, we enhance your social interaction, sometimes we help you get laid. I'm sure that you are a great person, but we do all this in hopes that you will throw down some of those all-important dollars. It's win-win.
If you have a poor dining experience due to the server, let him know. Talking to the manager usually doesn't help, since most managers used to be servers, so your only tool is with a poor tip. Just look around and appreciate the situation before you stiff someone. You are the most important person in the room, we want to give you good service, we NEED your money. Why would we intentionally give you bad service? If your server is running around crazy because they have too many tables, the hostess or manager is to blame.
I realize that there comes a point where people run out of sympathy and all that is left is anger. Some people just suck at their jobs and are undeserving of your sympathy, just your pity. They need to change jobs, and as much as I hate to say this, sometimes giving a good tip to a bad server just so they won't starve this week is simply prolonging the inevitable. Not the starving necessarily, just the finding a different job.
In summary, if you don't like/understand/feel comfortable with the tipping system, don't support the establishment. But dining out and then stiffing your wait staff or bartender is simply hurting the people who are most concerned with your satisfaction in the first place. Dining out is an experience. If you had a pleasant experience, 15% is fine. If you had a great experience, 20% is appreciated. Servers remember the good tippers... and they talk about the bad ones.
Oh, and before I get any anger from the Aussies, know this. I love you all. You are the most genuinely good-natured, courteous people I have ever met. I have a box of names and addresses of places to crash if I'm ever in Adelaide, Wololoomba, Sydney, or a bunch of other places. I just use you as example because you have the most colorful slang. Aussie Aussie Aussie! Oy Oy Oy!
I've always thought folding and passing a bill, or "greasing the palm" of a service person to be, well, greasy, and uncouth... (It's usually done as a bribe to try and jump the line) But in this case, near the end, or after the meal, this may be the only discrete way to pass a monetary amount to a Cook at a lower-end restaurant, with a small staff of cooks instead of an entire range of culinary staff (Chef, Sous-Chef, Line Cook, etc...)
If you think of a restaurant in military terms - you don't give a General money for doing his job - he gets paid enough. On the other hand, the grunt workers could always use the extra cash, and would appreciate it. One must pay their respects accordingly to the type of staff you deal with. That said, I don't think a cook would mind being treated like a chef and being offered a drink instead of a monetary tip. His drink choice just might not be as fancy as you'd expect from a chef.
There's absolutely no reason to "tip" someone for bringing you a plate of food. That price should be built into the meal and passed on by the employer in the form of a wage. That's how real men pay their staff.
The other way is akin to begging. No employee deserves to be treated like that, and frankly, a real man would boycott an establishment that doesn't pay its staff.
I live in Las Vegas and you tip for everything. Everything. When you get to a hotel remember to tip the cleaners, the doorman, the bellhop, the concierge, anyone who hands you anything related to food or drink, "that guy in the restroom" (yes, you do tip him anywhere between 1 and 5 dollars), dealers, cocktail waitresses, the valet (including the one who gives you a rental car), exotic dancers (some dancers pay to work, tips are their only source of income), the chef (if you eat a meal that costs over a thousand dollars ask to see the chef, palm him 10 to 25% and thank him personally), performers at a show and anyone else who does any sort of service for you, no matter how mundane. The idea that some waitstaff don't make minimum wage is completely true.
One thing I would add is that many service workers frequently hear constant groundless complaints and are often berated mercilessly for things they had no control over. So one thing I do is make a point of filling out comment cards and telling them I was happy with the job they did, especially if the job was exceptional. This is of course in addition to some extra on the tip. It makes them feel good, and makes them look better to their boss. I sure appreciated that when I was on their side of the counter.
@Novel - If you're in a state with a sales tax of around 7.5%, you can just double the tax to calculate the tip. Since the tip is taken off the pre-tax amount, this works out perfectly.
Another excellent point! When I was in Europe, I saw exactly what John was talking about -- many of the waiters there (especially in the non-touristy areas) _did_ just "bring you a plate of food". Hell, some of them didn't even come by & refill my water! It was as though the customers were more of a nuisance than anything else; keeping the waitstaff from smoking cigarettes around back or something. I felt like telling some of them in advance, "hey, I'm going to give you a good tip. Just make sure I'm not dying of thirst over here!" Though I don't know whether that would have helped.
I did have some customers who made me feel like I was begging for a living. But most of the time, I sincerely did enjoy making people happy. It's not every job where you get to do that twenty or so times a night.
Shane
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++ The whole tipping system is flawed and inefficient IMO. ++
It's a good point -- why should we tip people for doing their job?? I can see why you (and _many_ other people) would think that way. And, in some cases, I agree. The distinction comes down to exactly what you've recognized: Efficiency.
As a waiter for more years than I care to think about, I saw the way tipping can make a system more efficient (by which I mean, "better-operating" or providing a better experience for the customer.) I was very good at what I did -- at making sure people were happy & had a pleasurable experience when they came into my restaurant. I made very good money by doing so, despite my base pay of only $2.13/hr.
Other waiters weren't very good, especially when they were new. There wouldn't have been much reason for them to improve, had tipping not been the standard.
It's like being able to give yourself a raise -- no begging the boss-man required.
However, the reason this works is because there is the potential for variance in the level of service the customer receives. In situations like car-washing, or tattooing/piercing, or -- heck, I'll go with it -- nursing, when you connect the level of pay to the level of service, it makes things more fair. (Why should people have to pay the same price for poor service as for excellent service?! Why should crummy service people make the same as really hard-working service people?!)
In other cases -- like the tip jar @ the cash register @ Subway, for instance -- tipping is just absurd. There's little difference between the sandwich you get when it's made by a skillful, experienced "sandwich artist", vs the, perhaps not quite as neatly-prepared sandwich you get when it's made by the new guy. Sorry -- no increase in "efficiency" (as I've used the term above) there.
@John Hooper ++ You Americans need to stop tipping as a substitute for pay. It’s a moronic condescending practice that you’re unfortunately exporting a masquerade for manners. There’s absolutely no reason to “tip” someone for bringing you a plate of food.++
Another excellent point! When I was in Europe, I saw exactly what John was talking about -- many of the waiters there (especially in the non-touristy areas) _did_ just "bring you a plate of food". Hell, some of them didn't even come by & refill my water! It was as though the customers were more of a nuisance than anything else; keeping the waitstaff from smoking cigarettes around back or something. I felt like telling some of them in advance, "hey, I'm going to give you a good tip. Just make sure I'm not dying of thirst over here!" Though I don't know whether that would have helped.
I did have some customers who made me feel like I was begging for a living. But most of the time, I sincerely did enjoy making people happy. It's not every job where you get to do that twenty or so times a night.
Shane
The service industry is just a few steps above slavery anyway and these folks that serve us, ad do it with a smile in a timely fashion, deserve a real living wage that unfortunately will not come through their paychecks.
Ride it like you stole it
In my opinion, tipping has gotten out of hand (15-20 percent should be reserved for really good service, not standard). However, keeping in mind that most servers are underpaid with the assumption that tips will make the difference, and that they have to tip those who serve them, I understand that it's a necessary evil.
And yes, I will bust my ass for chronically good tippers.
Suddenly my date is going to think I'm a cheap loser because I don't tip 20%+? Maybe it's a good idea to drop her, than, if she's going to be that materialistic.
I think the problem stems from the fact that the people doing these service jobs tend to be greedy teenagers trying to suck money out of anyway they can so they turned this whole tipping thing in to a bullshit guilt trip. It's not my responsibility to make sure people are making enough at their jobs to support themselves. I have my own job and my own responsibilities. At a restaurant, if I get good service I tip 15%. If it is anything less than good, I don't leave anything. I don't care how many tables they have, how busy they are, how behind the kitchen is. I'm going out to eat to forget about all those responsibilities. I may as well cook my own food at home if I was going to have to take on those responsibilities.
Your pizza delivery example only enforces my opinion in regards to the people performing these jobs are typically lower educated teenagers (not low educated because they're idiots, just because they haven't reached a higher level of schooling because of age). People should be doing a good job regardless. Not a revenge thing. If somebody was tipped poorly and they have to serve that same person at another time, don't you think they should serve them BETTER than last time because apparently they didn't do good enough job before. But instead, we have restauraunts full of people trying to spit in peoples food because they tipped poor last time. This just goes to show what type of people are working these service jobs. You're low class if you spit in someones food. Period.
You seem to be confused with the concept of tipping. "Tipping ensures great service". Whaaat?! It's the other way around. Great service ensures tipping. If the service was great, it should be tipped. Not if they get a nice tip, respond with great service.
And tipping the take out person? Wow.
You're forgetting that the service is ALREADY BEING PAID FOR. What did my original bill cover if my tip is also covering it? The bill is covering the service (which INCLUDES waitors waiting on customers), whereas the tip gives an extra little "thanks" if the work was GREAT, not good or sastisfactory.
There's also a problem with service people thinking that if a person tips bad that the customer is a cheap ass. The service worker seems to be unable to figure out that the low tip was a representation of the service, not him being cheap.
This whole tip argument is annoying. You won't find me tipping 20%+ for satisfactory service, and believe me, I'm not cheap. I just don't find it necessary to give my money away to undeserving people. And if you give me nothing but normal service, expect to get normal pay (your salary without a tip from me).
The solution to this problem is that customers need to stop tipping for good/normal/satisfactory service and only tip for EXCELLENT service.