Post # 32
My husband always wants to tip, no matter what. I feel as though a tip should be earned rather than just automatic. When I receive bad service I dont want to tip but then DH makes me. But then to be honest I tipped the lady at the nail salon even though I hated the job she did and I tipped the lady who did my wedding hair, even though she didnt follow my instructions properly. I guess DH is rubbing off on me
Post # 33
I generally tip between 15% – 20% for good service. If the service is poor, they’ll get 10%. If it’s REALLY poor, I won’t leave a tip at all and I’ll be speaking with the manager.
Post # 34
I will give a little tip, because my good friend was a line cook, and the waitresses split tip with them, so if food was good, service was crappy, I tip very little.
My Step mom will tip one cent for horrible service. I have seen it once. She is from thialand, and its considered an insult, and worse than nothing.
I worked in a mom and pop resterant, and NO one ever tipped. Mostly all regulars ate there, and it was not set up for people to tip. (ordered up front, paid, then you on your own find a seat) But if someone does tip, you have to split it with everyone on shift. I usually walked out with 10-50 cents. I worked the other resterant owned by them, and always came home with $20-40 (after split) SO I do think its important to tip, I just know its possible to at lest be curtious, and try your best to earn the tip.
Post # 35
If I receive poor service I do not tip. I also do not tip a certain percentage. In my state tips are not counted into wages until tax time comes around then they have to claim them. It’s not like some places where servers make less than federal minimum wage in the assumption they make it up in tips (which I don’t think happens anymore). I base my tips off of my service. Crappy service means you did not do your job so why would I give you a bonus.
I am understanding of honest mistakes but outright rudeness I am not. I also worked as a server for years and I know there are days when you get those people who blame you for every misfortune they have but I made myself stay in a good mood for my other customers. Granted I’ve been known to go in the back and rant but when I was on the floor my smile was screwed in no matter how many food items where thrown at me. If I was rude to a customer I wouldn’t expect them to tip me.
Post # 36
Also where all three restaurants where I worked and the servers were supposed to tip the cook and hostess the servers never did tip more than $2 no matter what they made. I have worked all three positions and when I made server I made sure to tip more but all the others I worked with didn’t. I know not everywhere is like that but this is my experience.
Post # 37
If you have a bad day at work, is your pay withheld? Someone has to do more than leave me undazzled before I’d consider not tipping them. 15% is for the bare minimum. 18% is standard for nothing-special service. A lot more if someone did a great job for a low ticket. (i.e. I’m going to give a breakfast waitress a better % than the guy was was fine but is getting a % of an expensive bottle of wine too.)
I didn’t vote in the poll b/c I’m not sure that the difference = “a considerable chunk”.
Post # 38
I consider tips a bonus because they get those on top of their wages (and the wages are not always minimum) and yes if I do a bad job at work my bonus does get taken away.
Post # 39
I suspect they are earning their salary from their employer not their tips in Japan, and the cost is rolled into the cost of your meal which costs the same regardless of the quality of your service. In most places in the US, tipped minimum wage is less than non-tipped. Non tips basically mean no pay.
Post # 40
I always tip normally except when I am given poor service, and then I’ll tip very little. I rarely do not tip at all unless it was just shockingly bad service. If we’re going to have a system where part of their pay depends on my satisfaction, then I’m not going to give a full tip when I’m disatisfied.
Frankly, I think tips should be abolished and servers should all make just a regular, hourly pay (minimum wage and above). I don’t think it should be up to the customer to give the incentive for an server to do a good job, that should be the employer’s job imo.
Post # 41
I worked at a tip based job for 20 years.
I am UBER harsh and will ask them what their tip out is and leave them that. No need for their support staff to suffer.
But I will tell them why. And only do this if it is 100% server error.
But I repeat, I make sure to tell them why. No need to have them go bitch about it in the kitchen to their co workers just thinking Im a cheapass.
I once went in to a place I used to work and got such bad service I complained to the owner and got a girl fired too.
I know waitressing/bartending is hard. Its one of the most demanding jobs I’ve ever had, but I still refuse to tip if you don’t deserve it.
Oh and in Canada your wage is still pretty decent, so you’ll get by.
Post # 42
I always tip but the amount is totally determined by the quality of service. Poor service gets a lower tip than average service which gets lower than exceptional service.
IMO, leaving a poor tip points out to the bad server that they did a sub-par job more than leaving no tip. If you leave no tip, they can just assume that you are rude and don’t tip anyone. But it is obviously very purposful to make the effort to leave a poor tip.
Post # 43
I tip 10% for bad service, 15-20% for adequate service, 20-25% for good service. I’ve left up to a third for really exceptional service, but that’s a rarity even at high end places.
Post # 44
I know when I was a waitress I made $2.13 an hour, and then had deductions from that. Tips is what I made really.
Post # 45
I always at least tip 15% and for good service 20-30%. It’s more like 30% when I’m in a neighborhood restaurant where they know me. I waited tables/bartended in college and I know how much it sucks. Just remember that when your food takes a long time it’s the kitchen’s fault and don’t take it out on the server. The waitress is the face of the whole restaurant to the customer. If someone else messes up (like the bartender or kitchen) it always gets taken out of the tip. And for every normal customer is 5 more who are complete jerks and treat you like you are below them and are unhappy no matter what you do. Waiting tables is a thankless job.
Just think about how they feel at the end of the night; covered in food and drinks, running around all night to serve others and not having time to eat your own food, that smell of a grill or seafood that permeates clothes, hair and everything, emotionally exhausted from having to paste a smile on your face even when you may be having the worst day of your life. And then at the end of it you count your money and what if it’s not enough to make you feel like it was even worth it, what if you can’t pay the split-3-ways electric bill with it, what if you’re not quite as pretty as your fellow waitress friend so she always makes more even when you both know you do a better job…
Think about that before you tip…
Post # 46
I tip 20% normally, 25-30% for really good service, and 10% for bad service. If it’s really bad, I’ll do 5% as a slap in the face.