Tips

[Emancipation 2]

http://www.findalink.net/tippingetiquette.php

Here's a list for a whole load of things..

I'm with the others.. you could end up over tipping and tipping in situations that IMO don't warrent a tip - like last night - we paid 100$ for a shuttle service to the airport.. i'm sorry i didn't tip - the trip was WAAYYY overpriced IMO.. But I always tip my hairdresser and waitresses/waiters.. it all depends on what you are comfortable with and can afford and makes sence (see the notes in the link above about tipping at coffee shops etc).

[Traviesa 0]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Having worked in a restaurant for tips before (it was Applebees) I was stiffed plenty of times when I thought I did a pretty decent job. The thing is, when you go to a place like that you get what you pay for-you get your drink, you get your meal, you get some refills, then you get the check and get out of there. It's not exactly the kind of place where a server feels the need to wow you to death for the tip that will come off the $30 check. A place like that fills a basic need-to sit down and have a meal. The server facilitates that for you. If you have, in fact, had your drinks and your meal, the server has done their job and deserves that tip. If over-the-top service is what you're looking for, you might want to consider changing your choice of dining establishments. Sorry, but Applebees and customers didn't pay me enough to sing you a song, engage you in witty conversation, and make sure your glass never gets lower than half empty.

[Nessa 23]

Interesting. I've decided i'll tip my tattoo artist 50.

[Jenn! 918]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Having worked in a restaurant for tips before (it was Applebees) I was stiffed plenty of times when I thought I did a pretty decent job. The thing is, when you go to a place like that you get what you pay for-you get your drink, you get your meal, you get some refills, then you get the check and get out of there. It's not exactly the kind of place where a server feels the need to wow you to death for the tip that will come off the $30 check. A place like that fills a basic need-to sit down and have a meal. The server facilitates that for you. If you have, in fact, had your drinks and your meal, the server has done their job and deserves that tip. If over-the-top service is what you're looking for, you might want to consider changing your choice of dining establishments. Sorry, but Applebees and customers didn't pay me enough to sing you a song, engage you in witty conversation, and make sure your glass never gets lower than half empty.

[DeadPoolX 9]

In restaurants, I usually tip 20%, but that's for "good" service. If the service is "better-than-average" or even "extraordinary," then the amount goes up. How much extra also depends on the overall cost of the meal. After all, it's easier to give a 30% tip on a $60 dinner than it is on a $200 one.

I have decreased the tip before as well (although I've never "stiffed" a waiter or waitress yet). The lowest tip I've ever given was around 10% and that was for very "poor" service.

It's a little more difficult when deciding on tips for other people and services, though.

Interestingly enough, I remember reading that Americans were considering the "largest tippers" in the world. I have to imagine that was before the value of the U.S. dollar began sinking. Nowadays, when going abroad, I don't see Americans being quite as generous with their tips, seeing as USD won't get them as far as it used to in the past.

[Mags 112]

Having worked in a restaurant for tips before (it was Applebees) I was stiffed plenty of times when I thought I did a pretty decent job. The thing is, when you go to a place like that you get what you pay for-you get your drink, you get your meal, you get some refills, then you get the check and get out of there. It's not exactly the kind of place where a server feels the need to wow you to death for the tip that will come off the $30 check. A place like that fills a basic need-to sit down and have a meal. The server facilitates that for you. If you have, in fact, had your drinks and your meal, the server has done their job and deserves that tip. If over-the-top service is what you're looking for, you might want to consider changing your choice of dining establishments. Sorry, but Applebees and customers didn't pay me enough to sing you a song, engage you in witty conversation, and make sure your glass never gets lower than half empty.

Abso-fricking-lutely.

Also remember that some servers are way overworked and having to cover sections other than their own. If you don't get a refill within a minute of your glass emptying try to look at the bigger picture.

Hubby and I ate at Olive Garden once. The server was a little spacey but did an adequate job though it was without the bells and whistles that many here seem to expect . He also managed to spill hubby's coffee (although not on him) and he was a little behind with refills. However, as the meal progressed it turned out he was obviously covering far more tables than normal so was just constantly busy. He wasn't standing around neglecting people, he was just rushed off his feet.

Did we tip him? Hell yes, at least 20%; that's as standard where ever we go. ALWAYS. Servers get paid something like $2-$3 a hour and service is NOT included in your bill, you should always add that on when you pay. To me it is part of the meal and should always be added. You got your food, right? Then you got served, full stop. It's VERY rare that you get poor service (in fact I don't think I have ever had REALLY poor service) so I think it is only fair that you should pay the server a good tip.

No it isn't a right, but it is FAIR. Stop being such tight arses, you anti-tippers. Seriously.

Edited November 26, 2007 by Mags

[Mr. Big Dog 10,747]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Actually, if you'd been an employer, and especially in the food service industry, you'd quite possibly change your approach to this matter. An employer has what is referred to as a 'tip credit" option and if he or she chooses can pay a server only a fraction per hour with the understanding that the employee will make it up with tips. Even a bad server MUST earn minimum wage, per the FLSA. So, it's better to make your discontent known to the manager/owner than to short change the server.

Actually, no. A server that can't make minimum wage with tips and base pay would appear to be in the wrong business and should maybe consider flipping burgers at Mickey D's instead. As a customer, it is not my job to make sure that a server makes minimum wage. Rather, it is the manager's job to ensure that (s)he hires capable staff and manages to motivate said staff towards acceptable performance where customers receive the service they can reasonably expect.

[Traviesa 0]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Actually, if you'd been an employer, and especially in the food service industry, you'd quite possibly change your approach to this matter. An employer has what is referred to as a 'tip credit" option and if he or she chooses can pay a server only a fraction per hour with the understanding that the employee will make it up with tips. Even a bad server MUST earn minimum wage, per the FLSA. So, it's better to make your discontent known to the manager/owner than to short change the server.

Actually, no. A server that can't make minimum wage with tips and base pay would appear to be in the wrong business and should maybe consider flipping burgers at Mickey D's instead. As a customer, it is not my job to make sure that a server makes minimum wage. Rather, it is the manager's job to ensure that (s)he hires capable staff and manages to motivate said staff towards acceptable performance where customers receive the service they can reasonably expect.

First, you shouldn't assume that being a server=unskilled, uneducated, lacking in intelligence (the Mickey D's comment). Secondly, you shouldn't assume that a server who can't make minimum wage between check and tip is a bad server. In fact, in this area (suburban DC) it happens regularly. It's not always the other person's fault. And it never hurts to be nice.

[Sister Fracas 5]

Stop being such tight arses, you anti-tippers. Seriously.

Best line in this thread!

[diadromous mermaid 36]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Actually, if you'd been an employer, and especially in the food service industry, you'd quite possibly change your approach to this matter. An employer has what is referred to as a 'tip credit" option and if he or she chooses can pay a server only a fraction per hour with the understanding that the employee will make it up with tips. Even a bad server MUST earn minimum wage, per the FLSA. So, it's better to make your discontent known to the manager/owner than to short change the server.

Actually, no. A server that can't make minimum wage with tips and base pay would appear to be in the wrong business and should maybe consider flipping burgers at Mickey D's instead. As a customer, it is not my job to make sure that a server makes minimum wage. Rather, it is the manager's job to ensure that (s)he hires capable staff and manages to motivate said staff towards acceptable performance where customers receive the service they can reasonably expect.

You just proved my point. It all boils down to the manager. The person to whom I recommended that a disgruntled, or disenchanted, or dissatisfied customer should vent and complain, rather than to neglect to leave a tip for the server. It's the restaurant owner that needs to do a better job of hiring or training.

[Mags 112]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

Exactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Actually, if you'd been an employer, and especially in the food service industry, you'd quite possibly change your approach to this matter. An employer has what is referred to as a 'tip credit" option and if he or she chooses can pay a server only a fraction per hour with the understanding that the employee will make it up with tips. Even a bad server MUST earn minimum wage, per the FLSA. So, it's better to make your discontent known to the manager/owner than to short change the server.

Actually, no. A server that can't make minimum wage with tips and base pay would appear to be in the wrong business and should maybe consider flipping burgers at Mickey D's instead. As a customer, it is not my job to make sure that a server makes minimum wage. Rather, it is the manager's job to ensure that (s)he hires capable staff and manages to motivate said staff towards acceptable performance where customers receive the service they can reasonably expect.

You just proved my point. It all boils down to the manager. The person to whom I recommended that a disgruntled, or disenchanted, or dissatisfied customer should vent and complain, rather than to neglect to leave a tip for the server. It's the restaurant owner that needs to do a better job of hiring or training.

Exactly. Take it up with the manager, don't take it OUT on the server.

Stop being such tight arses, you anti-tippers. Seriously.

Best line in this thread!

Thank you, Thank you very much. I'm here all week.

[JenAlex 0]

I was shocked when I went to the UK and was told they don't tip. I had to remind my hubby when he was here that he needed to tip at resturants. I've never tipped my tattoo artist but that seems like a good idea. I always tip the bartender because they make sure my drink is strong. I've been going to the same stylist for about 6 years and she is wonderful. I usually always have a color and cut so I tip about $20 or $25 each time, but I also have a personal relationship with her. At christmas I give her extra. If the service is good at a sit-down resturant I'll overtip. I know how hard it is trying to live on $7 an hour. At Starbucks I'll throw in whatever change, non paper, in the tip jar.

[Traviesa 0]

I also tip $1 at Cold Stone Creamery but only because they sing!

[Emancipation 2]

Interesting. I've decided i'll tip my tattoo artist 50.

Just a note Nessa.. when I had mine done i put down a 25$ fee which was refundable for the artwork proof. I was told I would get the refund when I got the tattoo back and presented a little deposit card.

I forgot about it and so when I settled with the artist - it somehow got factored into the tip (it was more my error than anything).. I forgot to take it off the amount of the tattoo and actually gave him an amazing tip!! Just wanted to give you the heads up to not forget about the deposit if you do have to put one down and factor that into the amount you give the artist..

[Mr. Big Dog 10,747]

But the big bottom line for me is that I refuse to let anyone act as if any amount of tip is "entitled to". They are working in a service delivery profession - its the quality of the service that I am tipping for. If the service is non existent or bad, I have no problem to not tip at all.

xactly. There's simply no entitlement on tips. I've read over and over in this thread that people "tip only 10%" in a restaurant if the service was bad. Not me. I sure as hell won't leave a tip that wasn't earned. It will create the impression with the server that this sort of non-service is something acceptable or that he/she did an alright job. It isn't and (s)he didn't...

Actually, if you'd been an employer, and especially in the food service industry, you'd quite possibly change your approach to this matter. An employer has what is referred to as a 'tip credit" option and if he or she chooses can pay a server only a fraction per hour with the understanding that the employee will make it up with tips. Even a bad server MUST earn minimum wage, per the FLSA. So, it's better to make your discontent known to the manager/owner than to short change the server.

Actually, no. A server that can't make minimum wage with tips and base pay would appear to be in the wrong business and should maybe consider flipping burgers at Mickey D's instead. As a customer, it is not my job to make sure that a server makes minimum wage. Rather, it is the manager's job to ensure that (s)he hires capable staff and manages to motivate said staff towards acceptable performance where customers receive the service they can reasonably expect.

You just proved my point. It all boils down to the manager. The person to whom I recommended that a disgruntled, or disenchanted, or dissatisfied customer should vent and complain, rather than to neglect to leave a tip for the server. It's the restaurant owner that needs to do a better job of hiring or training.

It soes not all boil down to the manager - other than the managers failure to let go of a bad server before (s)hedoes damage to the reputation of the restaurant. At the end of the day, if the server neglects to provide appropriate service, then I don't see why a tip should be left. Again, the whole idea of the tip system is to stimulate good service. If the server provides that, then a tip is warranted. If the servers fails on that end, then you may leave all the tips you want, I sure won't.