[alancarp]

I just want to know who decides on the "standards" for tipping. In the 70's it was typically 10%. Somewhere in the 80's it went to 15%... even though prices had also gone up. In the 90's, the "expected" rate started to creep up again... now we're at this 18-20% level. It's getting pretty nasty when you already have an expensive meal, often a special restaurant or service industry tax, PLUS 20% for your servers (whether they earned it or not).

The result? I typically avoid the sit-down restaurants.

[envisio]

yeah, its ridiculous.

[ansel12]

The result? I typically avoid the sit-down restaurants.

Same here, I just want to budget a lunch, I don't want to get involved in computing some portion of employee wages after I finish.

Tipping is just too liberal or European for me, just write down what the cost is for lunch and let's git'r done.

I remember working for a company once that when you were writing the bill you were supposed to include a five dollar "truck charge" I hated that and tried to raise cain with the company by pointing out that we should just be up front and include it in the service call rate rather than play games.

[scan59]

I just want to know who decides on the "standards" for tipping. In the 70's it was typically 10%. Somewhere in the 80's it went to 15%... even though prices had also gone up

I've always wondered why tipping should be based on the cost of the food. I've had excellent service at inexpensive restaurants and lousy service at expensive ones.

[HereInTheHeartland]

“The result? I typically avoid the sit-down restaurants. “

One can buy much better food ingredients at Costco and do it at home.

I can drink a premium beer at home for $1.00/bottle and enjoy my New York strip on the grill that costs me $4.50/pound.