Replies

20% minimum. If you can't handle it, don't eat out.

Why? Who died and made you God?

OK "Sloth"...lets assume that you are aware that tips are the way a good server makes a living...and you get good service, but decide to STIFF the server regardless, you are rippin' the server off just as if you reached in their pocket...you cheap SOB.

OK "Sloth"...lets assume that you are aware that tips are the way a good server makes a living...and you get good service, but decide to STIFF the server regardless, you are rippin' the server off just as if you reached in their pocket...you cheap SOB.

You assume too much. I typically tip 15%+, but I find it offensive that you or anyone else thinks the server has a RIGHT to what is properly seen as a gift. I would much prefer for restaurants to raise their prices, pay their staff adequately, and let me mind my own business.

"OK "Sloth"...lets assume that you are aware that tips are the way a good server makes a living...and you get good service, but decide to STIFF the server regardless, you are rippin' the server off just as if you reached in their pocket...you cheap SOB."

Hello??? The corporation employing the worker is directly responsible for paying that worker a living wage, not the consumer who the corporation is profiting from. The company guarantees the wage in communism, not the consumer. That consumer works for someone else who pays them the least amount possible, and gets no TAX FREE tips!

Maybe the good server could re-evaluate the potential job market to realize the higher profit to service ratios should go to those positions requiring not only service but some capitalization as well.

0%-100% is my tipping range and I'm less likely to tip by percentage scale in a higher cost restaurant.

I've generally have found better service in less expensive restaurants where less salary was paid the employees and enjoy tipping there.

I also find paying the tip up front to be more constructive than after the fact.

I've found that the same folk who find 10%-15% tipping in the desert to be cheap, also don't even bother to offer a glass of water when you first arrive or cause you to wait an extra 5-15 minutes for each task they perform in the critical path of conducting the meal's transactions.

The custom tip percentage doesn't increase over time because it's a percentage.

In addition, half of the service I've seen in nicer restaurants, I'd tend to prefer serving myself or walking up to a delivery counter than have to wait for the waiter to get around to serving my table.

I never entered into a bilateral agreement to hire the server/waiter/waitress, but tip based on courteous behavior and value of service. Their task is to serve, not to become a brokerage.