That mandatory tipping policy in restaurants has always driven me nuts. I ALWAYS go out of my way to be a fair tipper, and my wife generally accuses me of being way too generous if the service is extra good (um, or "extra cute") ... but I don't ever want to be told I HAVE to tip.
8 people only had a $77 bill? What did they have - soup and an iced tea?
All that verbiage, and they can't tell us what the menu actually said. I have a feeling the phrase "will be added" was used, but we'll never know...If it was, I fail to see how it was an optional gratuity for large parties.
But the majority of the time I don't mind it. My husband usually over tips. And I have left the written note "Get another job" on a napkin.
I don't like mandatory tipping. But he knew when he came in and should have paid it.
A 20% tip is ridiculous when a beer or glass of wine is $5 or more, and takes no more than a minute to deliver; subtract the cost of drinks from a meal, THEN leave a 20% tip, and you're back to no more than maybe a 10%- 15% tip overall.
I have a better idea. Have restaurateurs pay their employees a fair market wage and eliminate tipping. If the customer gets poor service they should bring it up with the manager.
,,, there's gotta be another country for you!
My wife and I tip 20% (sometimes more) if service is good (believe me, they remember you when you come back).
If not, I'll leave 12-ish percent.
If it's rotten, zero.
It occurs to me that tipping is really just a way for restaurant owners to ship part of their labor cost to their customers.
Pay your employees more and get rid of this dated, patronizing practice!
There have only been a couple of times when I stiffed a waiter/waitress. Both times they deserved it, IMO.
Once was in Las Vegas and when the check came it had a $5-something charge on it that we couldn’t figure out what it was for. Everything else was accounted for. I don’t know if the $5 was the “tip” already figured in or what, but every time I tried to flag down the waiter he ignored me. Finally just left the exact change and walked out.
That particular restaurant also had the distinction of serving the saltiest food I’ve ever tasted.
Just make sure to check (twice!) and make sure you don’t leave anything behind. Don’t go back either.
To Insure Promptness
They put it that way so they can get 20% for lousy service.
My issue with this case is why is the DA wasting the taxpayers money on a disputed $14?
I've always wondered who decided that tips are 20 percent for men and 15 percent for woman. Frankly, dining out is a treat for people on a budget. Then to top it off at 15-20% seems excessive unless the waiter/waitress was exceptional. The waiter/waitress is hired to perform a job. If the waiter/waitress is performing their job, then why tip? I was under the impression that the act of tipping was for something performed beyond the job hired to do. Tipping and whoever decides the amount have gotten way out of line.
I come from a family that is very generous when it comes to tips.
However, when a restaurant tacks on a service charge, that is all they get. We often get together as a family at restaurants, and that means 12-16 people. Normally, one of us picks up the tab (it rotates informally), and everyone else leaves tips. I'm know it hits over 30% most of the time, since every couple at the table tips pretty generously.
But, any restaurant that tacks on a service charge gets no tips at all. We pay the service charge, and the waitstaff gets no more. That's our way of telling them we don't like mandatory tipping.
My wife was a waitress for years, so i tend to tip well. Of course, she also taught me not to reward bad service. I hate the mandatory for large parties because you sometimes end up paying extra for bad service. But, even with a mandatory 15%-18%, if the service was really good, I often add a little extra.
Usually, I would tip 15%.
Now, I have started tipping more than 15%. In the 20-25% range.It makes up for the cheapskates around and always seems to make the wait help very happy.
I also try not to be curt or overdemanding. Waiting is tough work. Those that do it well, I let them know that they are very good at it.
A friend of mine has been known to ask to see the cook after an excellent meal, and makes sure that the cook is complemented in front of other guests. Seems to make their day, too.
I may be having a bad day, but it is never an excuse to take it out on those who are serving you.
A little kindness, mixed with some extra generosity, does everyone a whole lot of good.
Bon Appetit!!