| msu79gt82 |
Tipping is a practice I grudgingly participate in - but I do NOT like the system. My primary objection is that it is based on a percent of the bill. Why should the wait person's tip be based on the amount of money I spend as opposed to the amount of "work" done.
Example: Suppose my wife and I dine at an Outback "style" steak house. One night we drink water, split an inexpensive appetizer, and order from the poultry menu (water = $0, plus appetizer = $5, plus 2 poultry dinners = $18; for a total of $23). A 20% tip for excellent service would be $4.60.
Say the next weekend we go to the same restuarant and drink iced tea, split an expensize shrimp appetizer, and order surf and turf dinners (2 iced teas = $4, plus appetizer = $11, plus 2 dinners $48; for a total of $63). A 20% tip for excellent service would be $12.60.
Both meals required the same amount of work (e.g. visits to the table); so why such a large difference in tips? As stated above my biggest objection is that the wait staff's income depends on what I eat and not what they do. |
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| DaleB |
| Well, you can go to France where it's often included in the price...whether you get great service or insulted. |
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| hammermdx |
| Do you folks tip on the entire bill or the amount before tax is added? |
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| one4gatr |
I generally tip based upon my satisfaction with the service AND meal. My standard tip is 15%. Most wait staffs only make a minimal base plus tips. I think in general they make around 3.25 and hour base. This is how my system works...
I go to eat a "modest" restaurant. The food is great but I had to wait 30 minutes after I sat down to get my meal (which was not HOT) and my water (coke, beer, etc...) glass was always empty until I flagged down my waiter (ress). They fail to provide condiments unless asked or in general dont "take care" of me. I would tip a BARE minimum. So if the meal were say $40.00 I "might" maybe throw down a buck or two. I believe the job of the server to ensure that you have a good experience regardless of who's fault it might be if there are problems.
My 2nd example actually happened to me.... Go to same type of "moderate" restaurant and wait same 30 minutes for food.. food comes out HOT and is mediocre at best. BUT the server was on the ball kept the glasses filled, never had to waive him down, and in fact comped the appetizer because it didnt come out when it was supposed to. Same $40.00 tab. But in this case I tip the guy $10.00 for looking out for me. |
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| Maik |
| I try to not equate the amount of tip to the quality of the meal, but rather, the quality of service. If I am not satisfied with my meal, I will let the waiter know, but I will take it up with the manager, owner etc. If the meal sucks, but the service is outstanding, I am not adverse to giving a well deserved 20-25% tip. If the service sucks, I will always TELL the waiter AND the manager why I left a low tip, lest they simply think I am a cheap SOB. |
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| gdot |
| The tax up here is right around 9%, so I usually just double the tax and increase or decrease the tip if the service was better or worse than typical. |
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| msu79gt82 |
... and that is what I do.
quote:
Originally posted by hammermdx
Do you folks tip on the entire bill or the amount before tax is added?
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| msu79gt82 |
... and its most always less than minimum wage. That is why I said that I DO participate in the tip system. However as I've stated I do not understand why their pay depends on what I eat as opposed to how well they serve me.
quote:
Originally posted by one4gatr
I think in general they make around 3.25 and hour base.
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| msu79gt82 |
quote:
Originally posted by Maik
I try to not equate the amount of tip to the quality of the meal, but rather, the quality of service.
Why is excellent service (generally 20% tip) worth $5 on a $25 meal and $10 on a $50 meal? In the current system the amount of the tip is clearly tied to the amount spent and not so much to the quality of the service (e.g. standard tip = 15%). |
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| XStatic |
quote:
Originally posted by msu79gt82
Why is excellent service (generally 20% tip) worth $5 on a $25 meal and $10 on a $50 meal? In the current system the amount of the tip is clearly tied to the amount spent and not so much to the quality of the service (e.g. standard tip = 15%).
These are just simple rules to help you get started. It would probably be well appreciated by the staff if you always based your tip on the average meal price for the restaurant. I believe it is reasonable to generally tip more at a location that has a higher average meal price as they should have a higher level of service.
You might also consider about $2-$3 minimum per person for lunch and $4-$6 each for dinner when table services are provided.
P.S. I have never been a waiter and I hate tipping, however these seem like reasonable practices to me... |
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| frostyra |
| I usually go with 20% before tax for excellent service, and 15% for good. We took a short trip to the Bahamas a couple of years ago, and there the tip is included -- and the service universally sucked, even in the better restaurants. |
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| catzx6 |
My son just started waiting tables. He makes $2.50/hour + tips. Last Friday night he worked 7 1/2 hours and brought home $5.51 in tips! He helped with a party of 40+ and got a "bonus" from the owner of $20. This party filled the parking lot with MBs, Lexus, Acuras-you get the picture.
At least now he has a new appreciation for wait staff AND tips!;) |
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| greatscot |
[QUOTE]Originally posted by catzx6
[B]My son just started waiting tables. He makes $2.50/hour + tips. . . QUOTE]
:eek: Isn't that a violation of min.wage laws or are there exceptions for the rest. industry? I'll check that out and let you know.
Anyway, I'm a cheapskate when it comes to tipping. I start with a minimum of doubling the tax on the bill, and go from there. Exceptional service deserves a good tip. These people generally work their butts off in the higher caliber places. I stay away from poor past performance establishments. |
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| Blackura |
I start at 20% and go higher for better service. I bothers me to know that people work for less than minimum wage.
I secretly watch what other people tip as well. I don't hang around with cheap tippers, they're ultimately not very nice people. |
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| BWSmith201 |
quote:
Originally posted by Blackura
I start at 20% and go higher for better service. I bothers me to know that people work for less than minimum wage.
I secretly watch what other people tip as well. I don't hang around with cheap tippers, they're ultimately not very nice people.
I agree completely. Dave Barry said that, "A person who is nice to you, but not nice to the waiter, is not a nice person." I agree with him, too.
I usually do about 20% (assuming the service is decent, I'll go higher for very good service). It's a real rip-off the way they pay "tipped" employees, since there's no guarentee that the tips will make the difference! |
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| Maik |
OK, here is a real life example. Last nite, my wife and I decided to try a restaurant that we had not been to before, but was bustling with patrons.
To start, my wife ordered stuffed mushrooms, which came to our table totally raw! It took me several minutes to flag down any waiter so they could be taken back. OUR server NEVER even asked about it. I ordered a dinner that was described as having fresh lobster as an ingredient. I specifically asked our waitress if it was indeed fresh or canned (which I detest). She responded that it was fresh. When it arrived, it was clearly Canadian frozen canned (and, yes, I can teel the difference). At my wife's insistance, I did not complain. Three times during the evening, I had to flag down someone carrying water, so I could ask for a refill. Our waitress never came over and asked how our meal was or if we needed anything.
Our tab came to $47.25 (after tax).
So, my question is this...what would you have given for a tip and how would you have handled the situation. |
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| perk |
Not entirely sure why some folks think its essential to leave a big tip regardless of the wait staff's service. I know they depend on it, but this is business also. It seems the best explanation in favor of the system is that it promotes better service because the staff has to know it will get better tip when it gives better service, and vise versa. Those that refuse to tip commensurate with service only add to the likelihood that the next customer will get a waiter who cares even less about service.
Thus when it's time to leave a tip, you can call me mean, call me nice, call me cheap, call me lavish...I don't give a damn either way. If the service is good, I give an above average tip (~20%). If the service sucks, I leave a tiny tip. |
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| XStatic |
quote:
Originally posted by Maik
When it arrived, it was clearly Canadian frozen canned (and, yes, I can teel the difference). At my wife's insistance, I did not complain.
You should have excused yourself from the table, found the manager, and reported the discrepency. If he still insisted it was fresh, you could then ask for a visit to the kitchen to see.
I would have probably left $5 given the circumstances.
In my opinion the server should have your interests at stake and go to bat for you, ideally you should let the server know you aren't satisified, you don't have to make a big deal, it is then in their hands to make things right or to just ignore it.
When I bring something unsatisfactory to the attention of the server which results in a free entre or desert, I also add at least 1/2 the value of that item to the tip. |
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| BWSmith201 |
quote:
Originally posted by perk
Not entirely sure why some folks think its essential to leave a big tip regardless of the wait staff's service. I know they depend on it, but this is business also. It seems the best explanation in favor of the system is that it promotes better service because the staff has to know it will get better tip when it gives better service, and vise versa. Those that refuse to tip commensurate with service only add to the likelihood that the next customer will get a waiter who cares even less about service.
Thus when it's time to leave a tip, you can call me mean, call me nice, call me cheap, call me lavish...I don't give a damn either way. If the service is good, I give an above average tip (~20%). If the service sucks, I leave a tiny tip.
I agree with you, Perk. My post was intended to address decent service. In the case of Maik's experience, I would have spoken with the manager, as well, and left a more meager tip. I would certainly not return to the restaurant for a long while, if at all.
I believe in good tipping if the service is decent. If not, then a good tip isn't deserved.
I'm a big fan of the free-market, which includes tipping being based on performance.
Just thought I would clarify myself. :cool: |
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| xfactor |
quote:
Originally posted by Maik
...Our tab came to $47.25 (after tax).
So, my question is this...what would you have given for a tip and how would you have handled the situation.
$4.70 ... (~10%).
The reduced percentage along with a brief note that described why the tip is small. |
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| mgtr |
| In a nice restaurant, where good service is th expectation, I ignore the percentages. I have tipped as high as 100% (for spectacular service at my daughters wedding reception -- I gave the money to the owner and asked him to spread it around (and he did, I learned later) to as little as zero - always accompanied by a private explanation to the waiter why I stiffed him. Realistically, this won't happen often in a nice restaurant. |
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| TheWorm |
quote:
Originally posted by Maik
So, my question is this...what would you have given for a tip and how would you have handled the situation.
-0- (written just like that) if I paid by credit card. A dime if I paid cash, just so they knew I didn't just "forget" to leave it.
I'd be letting the manager know the next day, if not right then and there (depends on circumstances). If that night's meal weren't free (or the next visit comp'ed), I'd be spreading the word, too.
My baseline tip is 15% (pre-tax, pre-alcohol) for acceptable service based on the type of restaurant. 20% for excellent, and all the way down to -0- for abysmal service. Like some have already mentioned, I would ramp it up a couple/few bucks at a cheapo place if the % ends up being a small dollar amount. Like Xstatic, I'll tip half the value of a free meal or the full value of a dessert/drink if the waiter is smart enough to comp something to make up for a screwup.
Sometimes it's tough to get good service. Especially in a place like LA, where the waiters don't need your approval since they'll be Academy Award nominees once their agent returns their call ;) |
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| Maik |
Well, I gave her a $5 tip and an explanation to which she was not interested in hearing. We left without another word as it appeared evident that they simply did not care.
This is in stark contrast to another little Italian restaurant that we frequent 2 or 3 times a month. It is an inexpensive restaurant where the pre-tip bill ususlly runs $30-$40. The very first time we went, we were treated like royalty, and I left a large tip. Since then, we regularly get great service as I generally leave a tip of $15 or so.
I have no problem being generous when it is deserved. |
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| catzx6 |
Just to clarify: as a waiter, my son said he kept glasses full, constantly checked back with the table, etc. It was his first night, so I told him if he goofed up something, to be forthcoming with it to the customers and apologize sincerely.
We've had this happen to us when we've gone out, and if the wait staff is sincere in trying to do their job right and well, but things happened that weren't under their control, we still tip well. |
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| Lance Crowley |
To us the tip is based on the service we receive from the staff. Even if we're comp'd a meal we tip on the full value of the meal. We average 15%, with the tax. We had dinner at a great Italian place in LV and had the best service we've ever had, tipped 25% and it was worth every penny. In fact it is now our "bench mark" for service.
For the most part we do not consider a bad meal, unless it's cold, the waiter's problem. In the case of a bad meal we go back one more time a week or two latter and if it's bad again we just cross it off our list of places to go.
What' really interesting to us is how much difference the management can make in the attitude of the wait staff. We enjoy talking with our waiters and know many on a first name basis, in the restaurants we frequent. It's got a lot (maybe everything) to do with the number of tables waiter has at any given time. Anyway we tip on the enjoyment of the experience and frequent the restaurant based on the quality and value of the food.
In Minnesota waiters must be paid the minimum wage which is somewhere in the mid-$4 range (I think), in many states waiters are excluded from the minimum wage law due to tips. We have a friend who is the proprietor of an Outback Steakhouse and he frequently mentions the problems of the high base wage. Several of the waiters at the Outback have told us that they regularly go over $200 in tips on the weekend and about $100 on the other days. Figure 6 hours of work, $200 + ~$30 = about $40 per hour. Not bad.
Forgot to mention, our experience with places that have a flat tip policy truly "suck" and we simply don't go back, the free enterprise system works. |
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| msu79uh04 |
.... the foundational basis for the tip amount. We all agree that poor/lousy service is not deserving of a good tip (or perhaps even any tip at all). My initial question presupposes excellent service and grants that a good tip is deserved.
Therefore the question I pose is, "Why should the tip be based on how much money I spend as opposed to how good the service was?"
Example: A family of five orders 5 chicken dinners and drinks water: 5 meals @ $15 / meal = $75 - thus a 20% tip for excellent service = $15.
Now suppose another family of 5 just accros the aisle in the same restaurant with the very same waiter orders 5 steak dinners and drinks tea/soft drinks: 5 meals @ $25 / meal + 5 drinks @ $1.75 / drink = $133.75 - thus a 20% tip for the same excellent service = $27.
My question is why one table tips $15 and the other tips $27 for the exact same service? |
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| Maik |
quote:
Therefore the question I pose is, "Why should the tip be based on how much money I spend as opposed to how good the service was?"
Example: A family of five orders 5 chicken dinners and drinks water: 5 meals @ $15 / meal = $75 - thus a 20% tip for excellent service = $15.
Now suppose another family of 5 just accros the aisle in the same restaurant with the very same waiter orders 5 steak dinners and drinks tea/soft drinks: 5 meals @ $25 / meal + 5 drinks @ $1.75 / drink = $133.75 - thus a 20% tip for the [i]same excellent service = $27.
My question is why one table tips $15 and the other tips $27 for the exact same service? [/B]
Your point is right on, in theory. But there does not appear to be a practicle alternative. As long as the tip is "based" on a monetary amount this type of disparagy will occur. Purhaps each restaurant should post an average bill so that all patrons could use that as a basis for the tip? Or, maybe patrons should consider the amount of time the server spends with them? In your example, maybe table two took an additional hour in the restaurant as compared to table 1?
There are simply too many variables, which is why I believe that the custom of tipping based on the dollar value spent has been widely accepted. |
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| fatherlu |
For tipping...why are there tip jars at Starbucks and related coffee places--just for getting a cup of coffee for the customer? What are they doing different than if I were to order at McDonald's, Togo's, etc. (where there are no tip jars) or any place where it's often "To Go?"
How much do you guys tip at a self service all you can eat buffett? |
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| gdot |
quote:
Originally posted by msu79uh04
.... the foundational basis for the tip amount. We all agree that poor/lousy service is not deserving of a good tip (or perhaps even any tip at all). My initial question presupposes excellent service and grants that a good tip is deserved.
Therefore the question I pose is, "Why should the tip be based on how much money I spend as opposed to how good the service was?"
Example: A family of five orders 5 chicken dinners and drinks water: 5 meals @ $15 / meal = $75 - thus a 20% tip for excellent service = $15.
Now suppose another family of 5 just accros the aisle in the same restaurant with the very same waiter orders 5 steak dinners and drinks tea/soft drinks: 5 meals @ $25 / meal + 5 drinks @ $1.75 / drink = $133.75 - thus a 20% tip for the same excellent service = $27.
My question is why one table tips $15 and the other tips $27 for the exact same service?
You make a good point and it makes perfect sense to me. But, Uncle Sam doesn't quite look at it that way. From what I've been told, servers salaries are based their hourly wage plus 15% of the total of the tables they serve.
Whenever I go out with friends who are ex-servers, they always seem to tip at least 20% even with bad service. They tell me that it's not that easy waiting tables and they're basically depending on the tips because they're salaries are either minimum wage or below depending on the state. |
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| Maik |
quote:
Originally posted by gdot
Whenever I go out with friends who are ex-servers, they always seem to tip at least 20% even with bad service. They tell me that it's not that easy waiting tables and they're basically depending on the tips because they're salaries are either minimum wage or below depending on the state.
I also have heard this argument, but I dont buy it. Bad service deserves a minimal tip. To give 20% for poor service simple because its not easy and they need the money is rediculous. If they are depending on the tips, all the more reason to pick up their performace.
As for tiping at self serve buffets, I generally top out the tip at 15% or so for good service, clearing away debris and keeping the water trough full. |
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| socalJD |
| There seems to exist one more exception - Chinese restaurants. Most authentic (owned & operated by Chinese proprietors) Chinese restaurants are 'family style', where the server brings the dish to your table and each person helps themselves to servings. Typically the tips are around 10%. My Chinese acquaintances tell me that it is unnecessary to tip more than 10% and often leave embarrassing low tips themselves. I am interested to know how the group feels about this . . . |
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| gdot |
quote:
Originally posted by socalJD
There seems to exist one more exception - Chinese restaurants. Most authentic (owned & operated by Chinese proprietors) Chinese restaurants are 'family style', where the server brings the dish to your table and each person helps themselves to servings. Typically the tips are around 10%. My Chinese acquaintances tell me that it is unnecessary to tip more than 10% and often leave embarrassing low tips themselves. I am interested to know how the group feels about this . . .
I've heard that also. I usually don't tip over 15% there. |
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| XStatic |
quote:
Originally posted by msu79uh04
Therefore the question I pose is, "Why should the tip be based on how much money I spend as opposed to how good the service was?"
Example: A family of five orders 5 chicken dinners and drinks water: 5 meals @ $15 / meal = $75 - thus a 20% tip for excellent service = $15.
Now suppose another family of 5 just accros the aisle in the same restaurant with the very same waiter orders 5 steak dinners and drinks tea/soft drinks: 5 meals @ $25 / meal + 5 drinks @ $1.75 / drink = $133.75 - thus a 20% tip for the same excellent service = $27.
My question is why one table tips $15 and the other tips $27 for the exact same service?
I tried to address your question, let me try again:
It would probably be well appreciated by the staff if you always based your tip on the average meal price for the restaurant with a minimum of about $2-$3 minimum per person for lunch and $4-$6 each for dinner when table services are provided. |
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| Maik |
quote:
Originally posted by socalJD
There seems to exist one more exception - Chinese restaurants. Most authentic (owned & operated by Chinese proprietors) Chinese restaurants are 'family style', where the server brings the dish to your table and each person helps themselves to servings. Typically the tips are around 10%. My Chinese acquaintances tell me that it is unnecessary to tip more than 10% and often leave embarrassing low tips themselves. I am interested to know how the group feels about this . . .
WOW!
In spite of my having eaten half of my dinners out at Chinese restaurants, I was unaware of this and always leave a standard tip of 20% or so!
I really do not think I could change that now. Old habits die hard. |
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| msu79gt82 |
... I saw your suggestion the first time; I re-asked the question because you were the only one to address that specific issue.
quote:
Originally posted by XStatic
It would probably be well appreciated by the staff if you always based your tip on the average meal price for the restaurant with a minimum of about $2-$3 minimum per person for lunch and $4-$6 each for dinner when table services are provided.
I was looking for another basis to value the tip on as opposed to cost of my meal. I like the idea of an amount per person dining perhaps adjusted for the number of courses. Appetizer, entree, and dessert should be more than a simple entree regardless of price (I can envision a $5 appetizer, $10 entree, and $5 dessert having a smaller tip based on % than a $40 surf and turf entree only; even though the waiter has more work to do in the first cheaper scenario). |
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| imraw |
I guess I do not have any logic in my tipping, except when the service is bad (wait staff, cook, etc...) my tip will definately reflect this. It is the servers job to ensure that the meal is hot when served, drinks are filled, plates are cleared, etc... Yes, I did say the "meal is hot". I did not say "meal was cooked, or cooked properly". That is the cooks job. How would the server know if it was prepared properly? They are not the cook. It is the servers job to make sure it is corrected though, if it is wrong. Generally, I try to tip per person in a bigger group. If it is just the two of us, I try to tip on a percentage of the bill. No set percentage. I just look at it and try to figure it out. I do agree though, and have asked this question myself. I can go to a restaraunt and get a steak for $20 or a burger for $7, and all things being equal do not agree that one is deserving of a $3 tip versus a $1.25. They, the wait staff, did the same job. I generally tip the same amount in both cases, about a buck and a half. That is not being cheap, that is being correct in acknowleging the service they did. Here is another twist though: How about 4 adults go out and eat a dinner, regardless of the amount, finish the meal and tip 15-20%. Now, a couple goes out with 2 children (and we all know the mess children leave on a table, on the floor, on the chairs, on the people sitting in the booth next to them, etc..), this couple orders 2 meals, the kids eat free (in some places) and they leave only 15-20% of their bill. Now the server has to clean up the mess the kids make, etc... and only get a small percentage because the kids eat free and only two meals were served. I hate that crap, and feel bad for the servers too. That, my friends, is why I have never worked as a server, nor do I have children. Just something to think about when tipping.
Wow, did I really ramble on here. Oh well. |
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| Maik |
quote:
Originally posted by imraw
I I can go to a restaraunt and get a steak for $20 or a burger for $7, and all things being equal do not agree that one is deserving of a $3 tip versus a $1.25. They, the wait staff, did the same job. I generally tip the same amount in both cases, about a buck and a half. That is not being cheap, that is being correct in acknowleging the service they did.
Interesting to note that you selected the lower value upon which to value the service. |
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| imraw |
Maik
As a Super Senior Member I would have expected you to read the post before you replied. If I would have selected the lower value I would have tipped them both $1.25 not $1.50. I do tip on service, not price. As noted, I acknowledge their service and not the price of my meal. I doubt very seriously if the server does anything special when bringing a filet mignon to my table versus chicken strips or a glass of beer versus a glass of water, but I could be wrong. Those of you that like to tip based on the price of the meal, I think that is great and a good way to figure a tip. Those of you that tip based on the service you receive, more power to you.
I only stated in my post how I look at tipping, and not anyone else. Those of you that like to pick apart someone elses post, make some type of "interesting" psychological analysis to try and make yourself somehow seem better or smarter than what you are, kiss my ass. Once again, only my opinion and not reflective of those that use this site, the United States military, or the President of the United States. |
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| greatscot |
quote:
Originally posted by imraw
. . . I only stated in my post how I look at tipping, and not anyone else. Those of you that like to pick apart someone elses post, make some type of "interesting" psychological analysis to try and make yourself somehow seem better or smarter than what you are, kiss my ass. Once again, only my opinion and not reflective of those that use this site, the United States military, or the President of the United States.
:19: :21: :19: Thanks for the post, really gave me a good laugh first thing this morning. Now I know the weekend will be good, thanks for the humour that is sometimes missing in some of these threads' Once again, only my opinion and not reflective of those that use this site, the United States military, or the President of the United States. |
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| imraw |
Greatscot,
I am glad to see that I am able to help someone enjoy the weekend just a little bit more. I have to read through some of these posts when I am at work and it gives me a good laugh from time to time as well. Have an OUTSTANDING weekend!!! |
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| Maik |
quote:
Originally posted by imraw
Maik
As a Super Senior Member I would have expected you to read the post before you replied. If I would have selected the lower value I would have tipped them both $1.25 not $1.50. I do tip on service, not price. As noted, I acknowledge their service and not the price of my meal. I doubt very seriously if the server does anything special when bringing a filet mignon to my table versus chicken strips or a glass of beer versus a glass of water, but I could be wrong. Those of you that like to tip based on the price of the meal, I think that is great and a good way to figure a tip. Those of you that tip based on the service you receive, more power to you.
I did in fact read your post. What you said was that you would tip for the steak the same $1.50 that you would for the burger. I simply noted that you selected the lower of the two amounts on which to value the service. You did not say that you would tip either $3.
And by the way, purhaps you should read your own post, in it you said " I generally tip the same amount in both cases, about a buck and a half." not $1.25.
As a practical matter, I was not making any sort of psycological analysis at all. Simply wondering how you came to value the service at $1.50 and not some other amount. |
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| imraw |
Thank you for supporting my earlier contention. I Love this forum. Here is a tip for you: stop interpreting what I type. I type what I mean and mean what I type.
The value was place on me (one person) eating a meal and the amount of work I feel the person did to satisfy my need for nourishment (no matter what the meal cost). My very first line of my first post said "I guess I do not have any logic in my tipping,...". Perhaps looking at it like this would be easier. If I order a beer and it is $2.50 or $2.75, I will just leave the change on the counter. If it is $2.25 or $3.25 I usually just leave $.50. I do not feel a person needs $.75 for opening my beer. If that was the case I would, as an American and entrepreneur, open up a "Beer opening" Kiosk on every other corner in this great country. So, if they bring me a beer and a meal at the place of busines, it was two trips so I just tip a buck and a half (or whatever other change I may have). Perhaps, under further analysis of this tipping quagmire, I would say that I use the "Beer Method" of determining tip. No real logic to it (hey, I heard that somewhere before), but the more beer I drink, the better the tipping gets. Hey everyone, have a great weekend!!! |
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| DaleB |
It just gets back to common sense and your own personal value system. If someone is working extra hard to give me good service, I reward extra, otherwise I fall in the 15-20 % mode.
If the service really sucks, and I can not even get anybody to come back to the table long enough to receive some constructive criticism, then no tip at all. I wont be back anyway.
I try not to low ball my table attendant if the food is not good. If it is not warm enough, I might, because they can surely notice that. I prefer they are not my personal 'taster'.
But those are exceptions. In time you learn where to go and where not to go. If a waiter or waitress is new, I am likely to give them some slack, as long as there is some effort on their part. |
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| imraw |
| As a male, let us not forget the "Cleavage Factor" in tipping as well. This can certainly entice a larger tip if applied correctly. |
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| greatscot |
quote:
Originally posted by imraw
As a male, let us not forget the "Cleavage Factor" in tipping as well. This can certainly entice a larger tip if applied correctly.
Another reason to stay away from Hooters :2: |
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| DaleB |
| Plus at Hooters, any loose coins hit the floor! Haha...well in most cases :D |
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| Pauls MDX |
| Are you supposed to tip on orders to go?? Diners and restaurants have the waiters get the order together so I usually tip 1/2 or 10% on oders to go from restaurants and diners. Should I be doing this or am I over-doing it?? Just curious to hear some opinions. |
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| DaleB |
quote:
Originally posted by Pauls MDX
Are you supposed to tip on orders to go?? Diners and restaurants have the waiters get the order together so I usually tip 1/2 or 10% on oders to go from restaurants and diners. Should I be doing this or am I over-doing it?? Just curious to hear some opinions.
Quite rare I get food like that, unless it's chow mein, but I know it's more common in NYC.. I usually hand a buck or two to who ever hands me the order, unless I know it's the owner. |
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| greatscot |
quote:
Originally posted by DaleB
Quite rare I get food like that, unless it's chow mein, but I know it's more common in NYC.. I usually hand a buck or two to who ever hands me the order, unless I know it's the owner.
You haven't tried the Thai Restaurant in the Von's Market shopping center at Herndon and Fowler (on the east side of the center next to Supercuts.) It's called Aroy, and the food is excellent. Usually we eat in. One time we were done eating and were too full to finish. The waitress asked if we wanted the remaining food packaged to take home. We said no, there was hardly enough to justify a doggie bag. She said "wait a moment," left, came back with a full meal for us to take with us. Sometimes I pick it up "to go." One time when I picked it up, I got home and the wife said, where's the . . . " (I, forget what I forgot :rolleyes: senior moment.) Anyway, we decided to just eat what we had so we set the table and prepared to eat when the door bell rang. It was the wee woman from Aroy, with the food we ordered but hadn't left with. She called me by name, and presented me with the food. Now that is service, and as a result we patronize this place a lot and refer it to our friends. Try them DaleB, I promise you won't be disapointed. |
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| DaleB |
| I appreciate the tip! I miss those kind of places! Few & far between! |
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| EXCALIBUR |
quote:
Originally posted by greatscot
You haven't tried the Thai Restaurant in the Von's Market shopping center at Herndon and Fowler (on the east side of the center next to Supercuts.) It's called Aroy, and the food is excellent. Usually we eat in. One time we were done eating and were too full to finish. The waitress asked if we wanted the remaining food packaged to take home. We said no, there was hardly enough to justify a doggie bag. She said "wait a moment," left, came back with a full meal for us to take with us. Sometimes I pick it up "to go." One time when I picked it up, I got home and the wife said, where's the . . . " (I, forget what I forgot :rolleyes: senior moment.) Anyway, we decided to just eat what we had so we set the table and prepared to eat when the door bell rang. It was the wee woman from Aroy, with the food we ordered but hadn't left with. She called me by name, and presented me with the food. Now that is service, and as a result we patronize this place a lot and refer it to our friends. Try them DaleB, I promise you won't be disapointed.
Aroy in Thai means, "delicious." It sounds like a real winner of a restaurant. Next time you see your waitress, please tell her, "Khun mii jai dii maak maak." Translation: "You have a very good heart.":29: |
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| catzx6 |
Wow, greatscot, I've never heard of any restaurant giving that great of service!
As as result of the warped tipping system, I'm thankful to say my son decided to not work as a waiter anymore. He wasn't paid via tips, nor hourly, enough to warrant working there.
Interestingly enough with the mention of "overtipping" at Chinese restaurants, he worked at a type of kabob and curry place. In his experience, tipping wasn't common practice. Not only did he have to wait tables, but he had to bus them, clean the bathrooms, etc.
He learned something invaluable: tip well! |
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