Like some of the people answering this question, my opinion is that the restaurant/cafe/whatever should be responsible for paying an employee to do a job. It is not up to me as a customer to subsidise the low wages being paid to a waiter/waitress - also, how would I know how much they are earning. Having said that, I don't live in America but often leave (small) tips if I go to a cafe or restaurant, like 'rounding' up 4-something euros to 5, for instance. Sorry, but I am against the concept of tipping although I confess I don't understand how it works over the pond.
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7/12/13 10:33 A
20%, more if the service is really good. I was a server for 6 years while in school (and a little afterwards) and my husband is a server now. Really low tips (or stilling a server) can result in the server actually losing money because they usually have to tip out to the host, table bussers and bartenders. I've worked at restaurants where the tipout is anywhere between 3%-7.5% of my total sales for the day (includes to-go food, abc-off alcohol etc).
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7/12/13 10:08 A
I tip 20%, if the service is outstanding, I will tip higher than that.
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7/12/13 10:04 A
I shoot for 20% at least. But that can vary based on the type of service that we get. All a server really has to do to keep me happy is keep my water glass filled. If they do really well, they get a bigger tip. Likewise, if they are rude to me or if I have to ask another server for something, the tip goes down.
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14,710 7/12/13 9:46 A
Most of the time. 30 percent
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31 7/12/13 9:40 A
Wow you all are so giving! lol I leave between 10-15% I've always heard that was the range
My standard tip amount is 20% on the total, post-tax amount. If the service is BAD, I will go down to 15% on the post-tax amount. If it's TERRIBLE, I'll tip 15% pre-tax. In my head, it's still generous for the terrible job they did, but I like to give them the benefit of the doubt and assume they are just having a bad day.
There was this one time a rude, disrespectful waiter sassed my then 80-year-old grandmother, so my little sister and I left him a $1 tip. He worked REALLY hard to lower his tip that significantly.
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7/12/13 9:17 A
This article pretty much sums up my view on the subject: http://www.slate.com/articles/business/mon eybox/2013/07/abolish_tipping_it_s_bad _for_servers_customers_and_restaurants.html
I usually want to leave 20% but my wife insists that I leave more.
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7/12/13 7:50 A
I always tip a minimum of 20 percent, only less if the service was bad.
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7/12/13 7:35 A
As a former server, I totally understand what your daughter experienced with that group (hopefully, her restaurant has the automatic tip added to the bill for parties over a certain number of people). As for tipping, 20% is the norm. If service is outstanding, then I tip more.
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7/12/13 7:31 A
20% on the food -- not the alcohol or the after tax amount.
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7/12/13 1:47 A
I've been a server for just over 2 years now. Fact is that some people just don't tip, or tip poorly and others are exceedingly generous. On a good day, I'll make an extra 10 dollars or more an hour off of tips. As far as percentage goes - 20% is what I'd consider a good tip. Anything above that is super generous and appreciated! I can definitely say that since being a waitress, I tip a lot more for good service when I go out to eat.
I usually tip about 20-25%. If my bill is $19.78, i would just round up to $25. These people make $2.65 an hour at local restaurants, and struggle to make $10-12 an hour overall.
What should happen is that the restaurants should be forced to pay a decent wage, and then you wouldn't have to tip, but the same people who hate tipping, would bulk at the $2 a plate rise in costs, so that the employer can do that. Same reason you can pay a pizza driver $5 an hour, as long as they make minimum wage with tips, everything is okay. Of course no one checks to make sure that they Do make minimum wage, and if they spoke up about failing to do so, they would just be fired.
For now, we don't have good wages for tipped employees, so stop and think about that next time you are tipping. If you can't afford a decent tip, stay home, and feed yourself. It's free.
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22,530 7/11/13 10:05 P
Almost always 20% of the total bill. We visit some of the same restaurants regularly and get great service and special attention so going on the higher side is worth it.
Edited by: REBCCA at: 7/11/2013 (22:09)
7/11/13 9:39 P
usually at least 10 and sometimes 15 if they are really helpful and nice.
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7/11/13 9:37 P
10% unless the server is really good and then I just give them 10 dollars.
7/11/13 9:35 P
In the UK tipping is rare and more the norm would be rounding up to the next ten pounds and rounding this off. If the quality of the food or the service is bad we as the customer would either expect a discount or refuse to pay.
As for a set percentage on top of the bill not many people would eat there.
From the point of view of waiting any tips are usually put into a dish and the complete kitchen staff would usually share it all at the end of the shift.
Tipping is more common in France but again it is more on the "Keep the change" as opposed to any percentage.
I could well imagine British people in the States not having a clue of your tipping system out there.
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11,360 7/11/13 9:25 P
Having been a server myself, I over tip. I'm a firm believer that if you cannot afford to tip a minimum of 15% for good service, you should be going somewhere that is more fast-food like.
I use LOTS of different types of discounts, but always tip on what the total would have been
It also depends on what part of the country you live in. East/west coast, 20% is more the norm, whereas Midwest it's more in the 15-20% range.
Some people just don't understand how tipping works. That group probably thought they were leaving 17%-- they tipped on the cash only, not realizing that the gift card amount is also supposed to be included when you figure the tip.
When I'm by myself, or if I go out with someone else who doesn't eat much, I tip based on how much of the server's time I take up, not on the bill. I want to make sure they're not getting less than minimum wage. A few times I've actually told the server that when I order, because I think it would suck to wait on a single person at a table who placed a $5 order. It's just as much work to get me a salad and a glass of water as it is to wait on a table of 4 who run up a $100 check. While I'm not going to make up the whole difference, I'm not going to let the server think s/he's going to end up with under a dollar. Once or twice I've left more a tip than I paid for the bill.
With a group, we always leave 20% unless the service isn't good. The only time I would leave less than 15% would be if the server was just deliberately bad and offensive. One of my peeves is people who short the waiter on the tip because the food wasn't to their liking-- the server didn't cook it!
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306 7/11/13 8:35 P
Some restaurants now say that if there is over a certain number of people at one table that they automatically put a 18%tip on the bill.
I did a LOT of waitressing in my university days... and yep, it happens. You get to have a 6th sense for when it's about to happen to you, too.... certain types of groups are just deadly. I think it is better nowadays, where in most restaurants it is easy to provide separate bills to individuals in large groups - the WORST situations were when a large group of casual-friends (co workers, school friends, church group) would get together and have one large bill.... then each individual throws in what they THINK they owe, and invariably there's barely enough to cover the bill let alone a tip.
It happens. Some nights she'll come home with pocketfuls of cash, other nights you get ripped off, and it all works out over the longer term. But it really sucks when it happens! Nothing to take personally, though - it's a life experience (in learning just how annoyingly cheap and unappreciative certain individuals are capable of being) :) But the good ones balance 'em out.
In answer to your original question, DH and I usually tip 20% (based of course on the service being good). Doesn't matter how we plan to pay-- cash, credit card, gift card. I never leave change-- if 20% came to, say, $10.40, I'd leave 11 bucks. At Christmastime I'll often leave a $20 tip on a $40 (or even less) meal. Again, depends on whether the service was good.
As for what happened with your daughter and that group-- they may be crappy tippers. They may have felt the service wasn't good. They may not be any good at math and couldn't figure out the percentage for a better tip. And while servers and restaurant managers want to "turn the tables over", it really is not the responsibility of patrons to hurry up and gobble up their food and get out of there, so the server can make more money. I reckon though that it would be fairly boorish to sit there for a couple hours after you've finished your meal, especially if you know it's a popular restaurant with a long line of people waiting.
I think if your daughter works as a server long enough, she'll find that she runs into all types of people. And there will be lousy tippers as well as generous ones. The funny thing is, you often can't tell just by looking at them, which kind they'll be.
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That's unfortunate but it will happen again. Some people are just cheap and some don't have a clue about how to act in the real world.
Hopefully someone will leave her a big fat tip someday to offset that! It's possible. There are good people out there too, don't forget that.
Yes, we tip 15 - 20% typically. If anything, we overtip.
my daughter is working her way through grad school. She has two jobs this summer and one of them is a server. Last week a group ran up a $120 bill, kept her really busy and then paid with $50 in gift cards and $60 in cash. they left her a $10 tip. The group also stayed so long she couldn't turn the table over.
We usually tip 18-20% and always tip on the total amount whether or not we used gift cards. If the service is mediocre we will between 10-15%. But we pretty much go to the same restaurants all the time and the servers know us so our service is always exemplary. The manager sometimes even gives us a complementary dessert.
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