Post # 47
Also, I wanted to add that I don’t feel bad for low tip/no tip when the service was horrible because either way, it’s a message to the server. I worked in a state where you got regular min. wage + tips, but the states around us have ‘tip wage’ where it’s a lower $ (usually around $4/hr) and your tips make up for the rest. If you don’t make enough in tips to amount to regular min. wage, then the rest is made up by the employer. So the server won’t starve, but they’ll get the message.
And I do agree with those who support going to the manager, because some places don’t share tips between all servers and some do, some have a pay out to bus boys, dishers, and bartenders and others don’t. The manager needs to know about bad service before anything will really change.
Post # 48
what’s the point of tipping if you give the same for every kind of service?
I’ve never been a waitress, but I figure that the only good reason they’re not paying a lot of attention to me is cuz they have a bunch of other tables, so supposedly all those tables will also leave tips, so I don’t feel bad if I leave less. But, if they are being very attentive to me, than they are either an awesome waitress, or else don’t have a long of other tables (read: other sources of income at that exact moment.) Either reason would merit more money from me.
Post # 49
IMO, “leaving me less than dazzled” is totally different from being outwardly rude.
Post # 50
I just said this on another thread, but I usually leave a 15% tip for terrible service. Here in NYC that is almost like leaving 0% because waiters expect at least 20% (they deserve it though, it’s their career and the restaurants we go to are very nice). I agree you have to do SOMETHING to signal to the waiter they were bad and I think leaving below a standard tip is better than talking to a manager about the horrible service.
Post # 51
That could be true – but even at places like Starbucks and fast food restaurants, they have tip cups…I’m sure they get paid more than minimum wage there. I had friends at Tim Hortons making $18/hour or more. Also, prices for eating out in Japan are very comparable to Canadian/American prices, so where is that extra money going that isn’t going to the staff here?
Post # 52
I always tip and if the service is good, I always leave at least 20% (more if it was amazing service). But if the service was crappy, I will leave usually 10-15% because if I go back there, and get the same server, I don’t want them to remember what a crappy tipper I am and spit in my food!
Post # 53
It is so interesting to see everyone’s position on this issue. There is only one time where the service I received was so horrible that my party left no tip at all. We were in a sports pub/bar that had tables staffed by regular waitresses (not bar staff). Our waitress showed up ten minutes after we sat down, took our drink order, and that was the last time she approached our table without us physically hunting her down or asking other wait staff for assistance. We got our drinks after a half hour, our food had not been delivered after an hour, so we left enough to cover the bill exactly, spoke to the manager, and left.
But that was an extreme circumstance for me (I am really not too picky about service). I tip 15% as long as the service was adequate (order taken in timely manner, check-ins after food delivery, timely delivery of check, etc), and more for friendly, attentive service. I grew up and still live in an area where wait staff are paid less than minimum wage, and so I always tip something because I feel grateful?, guilty? that I never worked a tip-oriented job (I have worked in food service, but was paid minimum wage with no tipping).
It is interesting to see how some restaurants seem inclined to ignore the customers who don’t order alcohol or meat. I don’t order from the bar at restaurants because it is expensive, and I am also a vegetarian, so I am rarely ordering anything in the top price range of the menu. You would be surprised the lack of attention you get when it’s clear your bill will be smaller than average. That makes me appreciate really good service even more.
Post # 54
Um, I start tipping at 20% and go up from there. If service was bad (not food being wrong, the server didn’t cook it!) I’m speaking to a manager.
Some of what I’m reading, 15% for GOOD service, wow… that’s insulting.
Post # 55
This is one of my major issues.
20%. All the time (and more for better service). Here’s why:
While it’s true that servers tend to get crap hourly pay, something else to take into consideration is that often, tips go into a pool that is divided by the entire restaurant. That means the host/hostess, the bussers/runners, and any other server on the floor that night split the tips (and these people tend to not make tons, either).
Your “reward” for good service isn’t just for the server, however crappy the service might be, but it also might go to the host who was so friendly, the runner who cleared everything so efficiently, etc. If you have a problem with the server, don’t withhold it from the tip and punish everyone else, just speak with a manager.
Tip 20%. That’s all I have to say.
Post # 56
Whoops, didn’t notice I pretty much repeated you.
Regardless, it’s a message that should be said twice 🙂
Also, to those of you who still think 15% is the standard… I don’t want to make generalizations, but I’m guessing it’s just “standard” to you and those you know (aka just your social circles and/or family). I’m only saying this because my family upstate thought the same thing (and their friends/co-workers), but it most definitely wasn’t a regional thing. They just didn’t know better, and the majority of other people I knew upstate agree that 20% is normal.
Post # 57
this got me curious and so i googled it and came across this site:
here it says 15-20% is standard. so i don’t necessarily think everyone who said 15% is standard is wrong. i think its acceptable.
however, what was interesting to me what that they said 15-20% BEFORE taxes. that is something i never knew and when i tip, i usually calculate it from the total bill including tax. so i guess that means i have been giving 20% and up all this time!
does anyone else tip based on the grand total or the total before taxes?
Post # 58
I agree with you. I definitely would not give the same tip for bad service. I don’t stiff the server because that just makes me the ass. I give a lower tip (10-15% depending on HOW bad) so they realize hey— you sucked and you’re not getting rewarded well for sucking.
Post # 59
I don’t tip if it’s really bad service. I’m not talking about problems with food or if a restaurant is really busy and it takes a bit longer for a drink refil. I can’t stand it when I get nothing but attitude from a waiter or waitress, like I’m making their life difficult by eating out.
I only remember not leaving a tip twice and they were totally deserved!
Post # 60
Because servers in my province make the provincial minimum wage, I do not feel bad for leaving a low tip when service is bad. I understand serving is a difficult job, but like any job, if it is done poorly, no reward should be given. I too will leave the tip out percentage, and nothing more. One time we went out to a restaurant and the server was so horrible we left a $2 tip on a $40 bill. The server then had the audacity to approach us, discuss that we had left less than what she would have to tip out and that it would cost her money to have served us that night. At that point I regretted even leaving anything. She ignored our table the entire time while being super attentive to the table next to us. We had to ask for drinks, for menus, and to place our order by literally going over to the other table and asking her to come over. Otherwise she would ignore our attempts to flag her down. I regret not leaving the restaurant. It was ridiculous! I contacted the owner of the restaurant, and barely received an apology.
Post # 61
That’s unacceptable for sure. I’ve gotten some shit tips in my day but would never actually approach a diner about it.