Varies
- I'm really not concerned with the whole "part of their wages" argument. No one forced them to work there. That said, I appreciate good service and make it a point to express my gratitude with a gratuity (funny how those words work together, eh?). In the last month, I have been across several states and experienced varying level of restaurant service. At a Thai restaurant in Arkansas, I love the servers and staff so much that I have tipped 50%+ on multiple occasions. At a Mexican restaurant, however, we had to ask another waitress for refills after waiting almost 30 minutes for our own server (who, it turns out, was outside smoking). Think of a tip as an incentive or a reward, but don't think of it as necessary. If you are a lousy server, I have no problem leaving you nothing (and filing a complaint with the manager and regional office).
- —Guest Scott
I tip! always ... no matter what...
- I´ve been reading all the responses and I have to say I do tip! I was also a waitress and the worst part is when you get people at your table and you are nice, attentive, dont forget a thing AND get them to the show they have to attend across the street on time ... and oh surprise, they dont tip! It is the most annoying thing to experience this, cause to be honest, servers are not the ones to blame when the salary is decided. Believe, we wsih we have one on a regular basis and a good one so we wont worry if we didnt make enough for rent, medicines or feed our kids when we get home. I, when being served to my expectations, tip a 25% of the bill and even when the service is bad, well, the best to do is tell them or point out what they did wrong and still I tip between 15 - 18%. Servers in general, need this as their income and we either like it or not, well they are serving us and we decide to come in the restaurant ourselves. TIP OUT PEOPLE!!! YOU WILL LIKE IT TOO!!!
- —veromarrou17
It's gotta be good...
- to get me out of my usual 20% range. It has to be pretty bad to get me to do less than 15% as well. I figure it evens out that way. I always tip better at places I frequent and I frequently get better service at those places so... I also tend to drop a big tip for someone I've been served by before, just every now and then, just to let them know I appreciate it. I'll get a a beer and happy hour food and my bill will be $10 and I'll give em $5 just to say thanks.
- —Guest Rakoz
Tips as salary
- Restaurants SHOULD pay a fair base wage, but they don't. That is the reality for the most part. Servers depend on tips as their income. I tip between 15-20% for bad service, and tip extremely generously for good/great service. A penny tip will not teach a lesson in being a better server, in my belief. It will only reassure the server that there are rude/selfish people in the world who don't understand that they serve you (poorly as it may have been) to get some kind of living. No matter the level of service you get, they've worked that hour or two for your tips. It's just the way it is for the most part. My personal conviction is that I will never work as a server knowing this. I would hate to depend on someone thinking they were being generous to me to pay my rent.
- —Guest KyuJones
buffet tipping
- Perhaps I missued it, but aren't the rules for tipping at buffets different than normal tipping? After all, the waiter does nothing more than bring a drink and take away your plates. At Disney World, they recommend 18-20% tips for these buffet waiters. Am I behind the times or didn't they get the word? Hi Metgat: That's a good question. In the United States, common wisdom seems to be to tip 10% at buffets, adjusting up or down for quality of service. -- Alison Wellner, Culinary Travel Guide.
- —Guest Metgat
Depends on the service
- I consider a tip a reward, not a requirement. Good service, good tip. Bad service, bad tip (or no tip). I was a waiter for many years and so I am usually a very good tipper. I do tip based on performance. If my server doesn't refill my glass, is slow, unattentive, or just doesn't appear to want to be there, I don't leave a tip at all. If the service is even worse, I leave 1 penny, just so they know that I didn't "forget" to leave a tip. I disagree with the "tip as salary" sham that restaurant owners do. The servers should be paid a fair hourly wage, just like the cook/chef and dishwasher. Just because the owner is screwing the server out of money doesn't mean I should have to pick up the slack. And for the comment about servers being taxed on their sales, this wouldn't be the case if they were actually paid a normal wage. If the restaurant paid a normal wage to the servers, then the restaurant would be taxed on sales, not the servers.
- —Guest Bob
Thoughts on tipping
- The tip amount should and does vary based on the type of restaurant and level of service. If you’re in an upscale restaurant and a server and two assistants are assigned to a handful of tables providing attentive quality service, the tip would also be exceptional = 30% plus. On the other hand, tipping 20% for good service (take the order and deliver the food with a smile) at lunchtime at a common chain restaurant is not really warranted. I would also make the point, that the quality of food should not be reflected in the tip but unfortunately people tip on this basis. The server is not responsible for the quality of food, just the level of service and they don‘t always have full control over that (slow cook.) Tipping needs to be put into perspective. If you and your guests are in a financial position where you don’t take home that much in pay and you can only afford to go out a few times a year then tip what you can afford vs. opting for take out. Finally, kindness, friendline
- —Guest DM
guest mgl
- tipping should come out of the pockets of the owners , they make profit off of the waiters and customers,&dont get me started on tipping at a buffet dinner, simple I think this is a form of stealing from the waiter,& customer from the "BIG BOSS"
- —Guest mgl
I'm Fair
- I tip appropriately for the service I receive. I don't get caught up in the wait-staff depending on tips to survive. If that is true, they should be giving good service. Baseline is 20% or more. The more I have to wave down my waiter, the less I tip unless I can see they are over seated and are working hard. Even then, I appreciate and tip more if they apologize for making we wait. Waiters that walk past my empty water glass without acknowledging that I exist get 10% or less. Never seeing my waitress except for order taking, throwing the food down and being lovely when delivering the check get less. I was a waitress once and if I was having a bad day, I got what I deserved.
- —karentuttle
especially at buffets
- ...when all they do is bring my drinks, they're still being paid below minimum wage and many people don't tip because they have to go to the buffet and serve themselves. In those situations I start at 25% for mediocre service. My husband and I are both generous tippers, and if we can't afford to leave a good tip (often 30% or more) we simply don't eat out.
- —Guest Julie
It depends.
- In a nice restaurant I usually tip between 17-20%, more for exceptional service. In a diner or chain restaurant between 15 to 17%, it depends on the service again. When going to a self serve, where the waitress just brings the drinks and refills your glass or cup, I leave 1 $ per guest. These "servers" usually get paid a salary.and being a senior income is not what it was. I love going to Germany, my native country every few years when my budget allows. There tipping is easy, just round up the bill!
- —Soppi
tips and sales tax
- I am a believer in 18%, before sales tax. Generally, 20% on the total achieves that. I also believe in a minimum tip. A pub I frequent charges $8.75 for a pitcher. If that is all we have, $2.00 is my minimum tip. A lot more work goes in to the first pitcher so;;;;;.
- —Guest powaymojo
tipping
- I normally tip 20%, I have left nothing when the service was bad and had that waitress chew me out for it. On holidays like Thanksgiving the tip will be about 50% or more of the bill. I figure if they have to work those holidays and not be with family then the wait staff deserves and excellent tip.
- —Guest doberlabs
Reality is reality
- I resent that owners use tips as an excuse to underpay, thus forcing me to tip to get adequate service -- I've learned that a little (20% + smile + thankyou) goes far to make me a PREFERRED customer, getting extra perks nobody else is allowed.
- —cyberpope67
I Tend To Go Beyond The Standard 15-20%
- I am already retired from 20 years in the military and working no a 2nd retirement. Would not recommend everyone tip as much as I do, but I remember being a waiter and bartender and working in restaurants. I look at it as my time to give back. Learned it from a guy one night when I was working at a restaurant one night and he was very generous. Told him it wasn't necessary and he shared his philosophy. Have never forgotten.
- —Guest Stovus
