Just wondering ...
Why should you have to pay a 20% tip on bills like $450, $770 and so on?
Surely a waiter or waitress, who spends maybe 15 minutes of total time per table, shouldn't expect more than $20 per 15 minutes?
20% of $450 is $90. If a waiter/waitress spent 15 minutes with those people, that's almost $400 an hour!
I tip about 15%-20%, but my bills are in the $20 range (since I normally dine alone).
D
As was posted earlier, serving staff can be, and often are, taxed on what the tip is expected to be.
If you don't want to be told, "I'm sorry Mr. _____ we are booked this weekend. Next weekend? We have a waiting list...."
If you've never worked in high-end dining you'd never realize how many customers are blackballed from a reservation. Especially those (rude) that think they are more important than everyone else, never get back in.
And BTW, how much after the all the layers get tipped out like the bartenders, busboys, hostesses, food runners, maitre' d, sommelier, the fed taxes, the state taxes, city taxes, and so forth what percent do you think is left?
Why should you have to pay a 20% tip on bills like $450, $770 and so on?
Because your server is not getting any of the money from the $450 tab. My husband and I are not rich by any means, but when we dine out we always give the servers fair compensation for a job well done. If you can't afford to tip you shouldn't be dining out.
I once tipped 50$ US for a glass of orange juice. But that was a very special circumstance.