And if, as chef, I get tipped by a client, I split the tip with the kitchen, including the dish-washer. $600 was the largest tip I ever received. My kitchen was very happy that night.
/john
Who sets this scale? Awhile back it was 15%. 10% used to be acceptable. It wouldn't surprise me if this is coming from the left. If your service is good most will tip accordingly but why should they feel obligated for 20%?
No way I'd pay 50%. I tip 20% for good service, 25-30% for outstanding service, 10% for average service, and nothing for rude service, unless there's a chance I'll be eating there again, then lousy service gets 10% (protection money).
If I am dining with my grumpy old father-in-law, I start tipping up front to pre-emptively counter-act his insults to the employees.
For years it was always 15 per cent...it was drummed into me 15 per cent! Now I'm a cheap skate if I don't pay 20 per cent?...I'm sorry but restaurant prices have also risen over the years thus even though my tips are 15 per cent, my tips have risen in the same ratios as the prices. Now I'm expected to pay 20 per cent? fagettaboud it!
My stone dead cold lowest tip is 10%, for worst-case scenarios of extraordinary rudeness or long-term disappearances.
Twenty percent rounded up to the next dollar is the decent thing to do and, yes, in bars it can easily go higher.