[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.

[scan59]

What are freeper’s opinions about tipping at buffets, such as Golden Corral or a typical Chinese restaurant? You get your own food and seat yourself, but the waitress refills your ice tea. Do they get 15-20% of the total bill? I’ve never known what is expected.