Tipping

Here's to tipping well and often!

I tip whether deserved or not!


5% every time lol.

You have to be kidding? I tip depending on my experience. Sometimes very little. A lot above 20%. Sometimes over 100% I just love excellent service and I want them to know it. I love the response I get when treated by an excellent server and they see a large tip. They deserve it.

I have become accustomed to tipping when picking up to-go orders in SoWal as it seems to be expected. Not to mention that at least one establishment automatically adds a 15% tip to all to-go orders. So I started doing that at places here in GA. It confused them so much that they'd tell me that I gave them too much money. So to avoid the confusion, I don't do that anymore here in GA.

I tip at least 20% always no matter what. The way I see it, if they are just mean or rude you just make them feel bad by tipping them and maybe they will change. Or if they are just having a bad day (everyone does) then maybe you can turn their day around. I do appreciate excellent service too and will not only tip them a lot extra, but also let the manager know what a great job they did. This happens too little. Usually people only ask for a manager for bad situations. Show your gratitude by giving praise where praise is due!

Jill is spot on..alot of times the reason most servers arent quite on it is because the last 3 tables have stiffed them or the kitchen is training and just cant get it quite right. Please remember that you could be the that one table that sees they are really trying and make the attitude change for that server and possibly every person they come in contact with for the rest of the night. In the eyes (and pocketbook) of a server ..20% is average (in a resort area)...but anything above that means they better bring their "A" game and pay it forward. And PLEASE remember that most servers in this area make ALOT less minimum wage and only have the "100 days of summer" to make MORE than minimum wage. Imagine if you only earned your full paycheck for 3 months out of the year....

Do posters here tip as a % of food and beverage or as a % of food and beverage + taxes?

Do posters here tip as a % of food and beverage or as a % of food and beverage + taxes?

On food&beverage (not tax) rounded up to the nearest dollar.

Having family in the service industry, I know those winter months are lean for them.I say if you can't afford to leave a decent tip, go eat at fast food or eat at home. Don't mean to be ugly about it but seems sometimes people who can well afford the 20% are the cheapest tippers.

Tip on the entire check - total. Taxes and all! $40.00 check = $8 or more tip. That's my advice. Take it or leave it - but leave a great tip.

I like the way Houston's restaurants do it. When you get your check, they show what a 15%, 18%, and 20% tip would be. That really helps. I just can't do arithmetic in my head after a couple of glasses of wine.

Jill is spot on..alot of times the reason most servers arent quite on it is because the last 3 tables have stiffed them or the kitchen is training and just cant get it quite right. Please remember that you could be the that one table that sees they are really trying and make the attitude change for that server and possibly every person they come in contact with for the rest of the night. In the eyes (and pocketbook) of a server ..20% is average (in a resort area)...but anything above that means they better bring their "A" game and pay it forward. And PLEASE remember that most servers in this area make ALOT less minimum wage and only have the "100 days of summer" to make MORE than minimum wage. Imagine if you only earned your full paycheck for 3 months out of the year....

So let me get this straight. Jill Tanner gives a 20% tip no matter what. So Jill is rewarding and promoting incompetence. Will Jill ever get the service she deserves for leaving a 20% tip if she promotes this type of service just because someone has had a bad day? Most likely not. Everyone has a bad day but when you are at work you give the service that the customer deserves to have because they are spending their money in promoting that establsihment. Jill, your logic is irresponsible in itself. Rewarding poor service will only make that person think he/she does not have to provide the service that a customer deserves. They will eventually expect good tips for doing nothing. Sound familiar with the way society is going?

Now JodiFl agrees with Jill (Right on!) and just because the last three tables have "stiffed" the server ( or maybe they deserved a lesser tip because of the service they provided, maybe huh?) the server is now going to take it out on the next customer!!! What are you thinking??!! That next customer deserves the right to expect excellent service because guess what... they are the customer!! How about having the server "make" my day...as the customer? And now a 20% tip is "Average"??!! My gosh has this work force become so entitled that they expect everything for nothing? DON'T DEFEND BAD SERVICE!!

What school of work ethic did Jill & Jodi come from? What happened to if you work hard and smart you will be rewarded. If not, you will get what you deserve.

Good grief.

And excuse me, but can't these people work more than three months out of the year? What do they do the other nine months? So you expect me to reward a lousy work ethic because someone is having a bad day ( boo hoo!) when they only have to have a positive attitude for three months out of the year. Is this person giving the bad service that you are so generously rewarding the same person that Maries Bistro stated would jump ship for another dollar? If they're mad because they are making less than minimum wage have them take that up with the owner; not take it out on a paying customer!

Wake up and take a dose of reality.

Life's too short for all that. Just tip well and enjoy the ride no matter what.

Life's too short for all that. Just tip well and enjoy the ride no matter what.

Perfect response, it's amazing what lengths cheapskates will go to in order to
rationalize their own problems and blame servers or non-cheapskates.

Perfect response, it's amazing what lengths cheapskates will go to in order to
rationalize their own problems and blame servers or non-cheapskates.

Agreed. Why not leave if it's that bad.... You don't have to endure bad service. It doesn't happen often.

@lifeatthebeach....if you have that much anger and narcissism built up..do us all a favor ... stay home and cook and clean up after yourself.

Pretty strong, if fallacious, first post, lifeatthebeach. You will be a welcome addition to the SoWal group. BTW, I can't remember the last time I had really bad service in SoWal and even mediocre is extremely rare. Where are you eating out, anyway?

So let me get this straight. Jill Tanner gives a 20% tip no matter what. So Jill is rewarding and promoting incompetence. Will Jill ever get the service she deserves for leaving a 20% tip if she promotes this type of service just because someone has had a bad day? Most likely not. Everyone has a bad day but when you are at work you give the service that the customer deserves to have because they are spending their money in promoting that establsihment. Jill, your logic is irresponsible in itself. Rewarding poor service will only make that person think he/she does not have to provide the service that a customer deserves. They will eventually expect good tips for doing nothing. Sound familiar with the way society is going?

Now JodiFl agrees with Jill (Right on!) and just because the last three tables have "stiffed" the server ( or maybe they deserved a lesser tip because of the service they provided, maybe huh?) the server is now going to take it out on the next customer!!! What are you thinking??!! That next customer deserves the right to expect excellent service because guess what... they are the customer!! How about having the server "make" my day...as the customer? And now a 20% tip is "Average"??!! My gosh has this work force become so entitled that they expect everything for nothing? DON'T DEFEND BAD SERVICE!!

What school of work ethic did Jill & Jodi come from? What happened to if you work hard and smart you will be rewarded. If not, you will get what you deserve.

Good grief.

And excuse me, but can't these people work more than three months out of the year? What do they do the other nine months? So you expect me to reward a lousy work ethic because someone is having a bad day ( boo hoo!) when they only have to have a positive attitude for three months out of the year. Is this person giving the bad service that you are so generously rewarding the same person that Maries Bistro stated would jump ship for another dollar? If they're mad because they are making less than minimum wage have them take that up with the owner; not take it out on a paying customer!

Wake up and take a dose of reality.

Being a server in the busy season is the time when you make the most money, and then the rest of the year your hours are cut or you are let go. Even if you stay, business is going to be much slower and the money will be far less. Sure you can maybe still find other work (but now there are many people in the same boat as you looking for the same job). Most of the restaurant type jobs in this area do the vast majority of their business in about 4-5 months (it isn't really 3). During that time restaurants get extremely busy, often all at once. I am not a server but I was many years ago. When you are "slammed" it is extremely hectic. People like you dismiss service industry workers as flawed human beings who get what they deserve, but waiting tables during a busy time is highly stressful and most people (including rich successful people) can't handle it.

Most customers in this area seem great. But some, and I suspect this might be you, have taken this "the customer is always right" thing too far. And yes, there are bad servers, and everyone makes mistakes. If a server has a bad attitude and makes no effort I will tip less than 20%. But if you try (even if you make mistakes) you are definitely getting 20% minimum. Let me clue you in to how some people live. You say "jump ship for another dollar" as if it is unfathomable to you that someone would leave for such an insignificant amount. Well, one buck an hour is 40 bucks a week which is 160 bucks+ per month. When you are trying to make a living as a line cook or a server 160 dollars matters. It might push your income up so that now you can afford health insurance, or buy your kid new clothes etc.

From reading your post it's quite obvious the idea that 160 dollars a month could have any meaning to anyone is completely foreign. Just be happy that is the case and tip decent service with that in mind.

Beyond the fact that tipping is archaic and economically inefficient, there is often a principal-agent problem (i.e. bartenders overpouring/comping drinks in exchange for higher tips). It would be nice to see a local restaurant experiment with paying their employees a decent wage (pricing their product accordingly) and remove the tip line on the check. At the very least it would be nice to see a few experiment with a European model. Aside from addressing the above, it would also improve front/back of the house relations and establish a more professional relationship between the customer and the server.

Beyond the fact that tipping is archaic and economically inefficient, there is often a principal-agent problem (i.e. bartenders overpouring/comping drinks in exchange for higher tips). It would be nice to see a local restaurant experiment with paying their employees a decent wage (pricing their product accordingly) and remove the tip line on the check. At the very least it would be nice to see a few experiment with a European model. Aside from addressing the above, it would also improve front/back of the house relations and establish a more professional relationship between the customer and the server.

My husband works in Australia. You don't tip there -- not in restaurants, not in taxi cabs, etc. They are offended by this (although taxi drivers happily take cash tips for short drives). They are paid proper wages to do their jobs.

Pretty strong, if fallacious, first post, lifeatthebeach. You will be a welcome addition to the SoWal group. BTW, I can't remember the last time I had really bad service in SoWal and even mediocre is extremely rare. Where are you eating out, anyway?

Andhy A - no, this poster will need a big attitude adjustment and perhaps a lesson in how to participate and share opinions in an open public forum, before being welcome, imo. Different opinions = good & interesting. Bad manners = not cool.

I typically tip over 20%, unless service is really bad, as it is a rough job and many customers are rude. Servers more than earn their money IMO.

But I am frustrated by the increase in people wanting tips or special recognition simply for doing their job. Tip jars keep appearing in new locations that should be hourly wage jobs that pay decently.

I typically tip over 20%, unless service is really bad, as it is a rough job and many customers are rude. Servers more than earn their money IMO.

But I am frustrated by the increase in people wanting tips or special recognition simply for doing their job. Tip jars keep appearing in new locations that should be hourly wage jobs that pay decently.

I am curious what type of businesses you are talking about that places "tip jars" or are "seeking special recognition" and who decides whether the pay is decent?

At the very least it would be nice to see a few experiment with a European model. Aside from addressing the above, it would also improve front/back of the house relations and establish a more professional relationship between the customer and the server.

What? You want to move to the European model? The service from wait staff there is very laid back and drives most Americans crazy! In my experience, it can take 30 minutes to find the waiter to ask for the check!