Post # 61
I tip 20% almost always. If I’ve lingered at the restaurant chatting with my friends, I might tip a little more….but being there longer usually means we’ve had more drinks! 😉 I only tip less than 20% if I thought the service was bad. If it’s a small bill, usually the difference between 15% and 20% isn’t very much, so I tend to round up! On a bigger bill, I usually do not tip on tax. I have also heard that you only need to tip 10% on drinks. So if you’re at dinner and ordered a $100 bottle of wine, you would only need to add 10% for that part instead of 20%. But, I would say that if I am in a nice enough restaurant to order a $100 bottle of wine, the service is always exceptional! If for some reason the service were bad, I would bring it up with the manager upon exit. Keep in mind that “bad service” isn’t always the server’s fault! And often times they have to tip out the kitchen staff, barbacks/busboys, etc., so I try to cut them a little slack!
Post # 62
Ok glad that’s not just me!
Post # 63
We usually tip at least 20%. A server would have to basically ignore me, be downright rude or completely incompetent to get less than 18%. I would say we often tip 25% or more for good service. I’ve tipped as much as 40% for really outstanding service.
Post # 64
Growing up in Canada (and working as a server for many, many, MANY years), I always hated the expectation to tip and the reliance on tips that i experienced. As a customer, I HATED having to fork out 15% even if i waited for service and was treated rudely, and as a server I HATED that I made less than minimum wage and had to be sickly sweet to the dirty sweaty men so that i could make rent every week.
Moving to Australia was a revelation. Tipping is, i think, what it should be here. You actually tip for good service. If you’re happy with what a waiter or bartender did for you, then you can leave 10%, 15%, or 20%, commensurate with how happy you are. If you were 0% happy with your dining experience, then you leave 0%. Old habits die hard, and I usually still do leave a 15% tip whereever I go, but i get nasty looks from aussie friends who think I’m trying to show them up and throw my “wealth” (HA!!!) around. TIps are never expected, and servers make well above minimum wage so you don’t have any of the guilt of thinking about their poor children going hungry at home.
I know that the service industry in North America isn’t going to change now, but i think the way its done in Oz makes alot more sense. Just my $0.02.
Post # 65
I’ll be honest since in my country there’s a 20% service charge included in each bill, I usually supplement with 10% cash tip.
Fiance remains standard with his 15% on top of the final bill. I never understand how these things work and can’t tell if I’m over-tipping or under.
Post # 66
It actually depends a little on the bill total.
For something large at a really nice place, they either have a gratuity built in (I don’t frequent those restaurants because I think that’s BS) or not. But for a really expensive meal, my baseline is 10%. $30 for one hour of filling my water glass is good money, and they can kiss my behind if they think I’m tipping them $100 for it.
But at a more reasonably priced place (say $50 per person) I’ll tip 15% base.
For a cheapie meal, I tip 20%.
For what I consider terrible service I do not tip. At all. And I leave a note on the receipt stating what they did to piss me off so bad. (It’s only happened twice in my life and both times I would have shot the waitstaff if I had a gun…)
If I get outstanding service I usally leave a verbal thank you with the manager and tip well.
Post # 67
- Wedding: December 2010 - Savannah, GA
I have no idea how much DH tips, but I’m certain that he’s generous–he’s generous with everything else.
Post # 68
It’s cool to hear how other cultures approach the issue. When I worked in China with other Canadians, they absolutely told us not to tip. They don’t want it to catch on. They really don’t want it to become a custom at all there!
Post # 69
i usually start at 20%, but i was a server and bartender most of college and highschool. if they are horrible though and i know its not just a “bad day” (i.e. waitress flirting with boyfriend instead of bringing me something i need like silverware to eat my food) then i have no problem tipping *less than 15%. and i tell them too before i leave why i didnt leave a larger tip. but on average i usually leave 20%. on small tabs like lunch i even leave 30%-50% sometimes.
Post # 70
Thanks ladies for all of your input! I guess I still am on the high side tipping, but at least I can point out that not “everyone” tips 15% as he has claimed.
I also have a tendency to go up to the bar and give them a tip if we ordered a lot of drinks, and if I see a busser who is working hard I give them a couple bucks. I started out as a busser, and so I know that many waitstaff do not tip out the amount they are supposed to (it was a revelation when I started waitressing at the same restaurant I had bussed at!), and bussing is tough work. Same for the bar; the waitstaff is supposed to give them a percentage of their tips, but I don’t think they always get what they deserve.
Hearing how many of you have left 0% makes me realize I must not have been that bad! I only ever had it happen once, and the party was a group of European tourists, so I figured they just didn’t tip in their country and didn’t realize it was expected.
Post # 71
@Leprechaun:Wow, I’m a waitress, but my base tip is still 15%. 20% + if I intend to go back. I only do 10% if I’m really angry or they did something WRONG. 15% is for “fine” more than that for “good” more than 20% for excellent. I do tip up to 40% but that is on a rare occassion. Bad service does not deserve a good tip.
Post # 72
I think thats great that you are clear with your complaints when you don’t leave a tip. I’ve worked with TERRIBLE servers, and if enough customers complain about them, they do get the boot, and its to the benefit of everyone involved….one bad server in a retaurant can spoil the whole place and reduce generosity to all staff. I think in north america, where the expectation is that tipping happens all the time, you do need to back it up if you are going to leave $0 in tip – if its deserved then the manager needs to know about it.
Post # 73
We tip 20% at a minimum and obviously more for great service.
Post # 74
DH and I both try to tip a minimum of 20%, but if the service is terrible we have no problem giving less.
Post # 75
18-20%, but I usually round to the nearest dine or quarter.