Tipping was always 10%. Then suddenly 20%. A fifth of the invoice. What a rip off.
“Tipping was always 10%. Then suddenly 20%. A fifth of the invoice. What a rip off.”
For most of my 64 years the proper tip for good service was 15%.
For low priced meals and extraordinary service, I would pay 20%
If the service was substandard, I would pay about 12%.
Have you run into any point of service terminals that have been programmed to require you to select a tip percentage? Even if the sale is an over the counter transaction and no wait person was involved, the terminal forces you to select a tip percentage. The more friendly units offer a 0% tip option but many do not.
There was a small blurb about this on TV a while back. They featured a sole proprietor that sold merchandise over the counter only. The business had a machine with no 0% tip option. When confronted with being forced to add 10, 15, or 20% to the sale amount, his answer was that he was entitled to it for various reasons, cost of raw material, taxes, rent, etc. He obviously had no training on how to compute a selling price after factoring in fixed and estimated variable costs. Hopefully he wasn’t a Wharton Business grad.
“Tipping was always 10%. Then suddenly 20%. A fifth of the invoice. What a rip off.”
Over the last year I’ve seen many restaurant receipts suggesting a a 25% tip.
When was it 10%? I was told 15% as a kid. I will happily give 20% for good service. I do NOT tip for counter service. That’s ridiculous.