Another tipping discussion - Page 3

I have a number of issues with the US system of tipping, but before you flame me... I'm generally a very good tipper, even in some of the situations below that I say don't merit tipping. 1> I believe firmly that a tip should result in something for ME. Therefore, any system where tipping happens at the END and I will not be returning is pretty useless. With Valets, for example, I always tip up front to ensure a good parking space, fast service on the way out, etc. I don't tip heavily in cabs. 2> Tipping as a % of an invoice is SILLY. Sometimes, I sit at a bar to watch a game and don't feel like drinking alcohol, so I get water and an app. I'll tip at least $1/water in those instances, even though 20% would be far less. However, take a restaurant like Nob Hill. Most entrees are $30-40. The lobster pot pie is almost $100. Once, they had a surf/turf special w/ 6oz. waygu ribeye and 6oz. fresh abalone for $225. If you order the Cioppino for $35 and I get the surf & turf, should I really tip $35 more than you? Is the effort to carry the plate different? And on alcohol it gets even worse (opening a $30 bottle of wine is no more effort than opening a $3000 bottle). Yes, tips at Nob Hill should be more than at Applebees, but shouldn't there be a set fee for carrying an entree, a soup, a salad, a drink? Just a thought. 3> Tipping at a buffet or a place where you cook your own food should never exceed 10%. 4> Openly adding to someone else's tip in front of a group is tackier than leaving a bad tip. If it's a place where you are a regular or would be recognized, you can take care of it next time. 5> If 18% or more is added automatically, I'll almost never add more than that. 6> I'm not sure about the EU tipping customs, because I have heard so many conflicting things... In Paris, I was told that a tip is expected... just maybe not as high a % as in the US.. but other people have told me it's generally not done there... so I still don't really know. When I'm on vacation, I just don't worry so much about money. I wish more places would go the Keller route, but I understand the point that it takes care of some variable cost when business is slow...

What I hate are the places where it's anyones guess what a standard tip is. For example car washes. When I wash my car there is always a high school kid that hand drys the thing with a towel. I started giving them a dollar each time. I have no idea if this is the standard, or if it's even normal to tip them. I'm a student though, so that's all they get.

I used to be a golf cart attendant at a nice golf course and I'd typically get $2-$5 for cleaning someones clubs when they returned the cart. Usually about $70/day on top of the $8/hr the course paid. Not too bad.

I usually pay with Visa in places so there is no spare change to tip with. If I do however happen to use cash I will throw any spare change into the tip jar.

Having worked at Starbucks, I can tell you that the tips do add up. They are split by all staff based on hours/week relative to everyone else and equal about a 5-10% bonus on the hourly wage or so. So if you work 20 hours x $9.25, you may get about $5-$10 in tips for the week. For bars, I usually tip either $0.50 or $1 or so for a drink, but often will just find one bartender, have a little chat, order, then leave them like $3-5 and make sure they know it's from me. Then in future I jsut go back to that person and they usually make sure my order gets filled faster. I hate waiting to get a drink As I'm sure you already know, TIP stand for "To Ensure Promptness", and traditionally was given beforehand

Ditto. I prefer this method at bars. Yes, it is, in its basic form, a bribe. However, it usually ensures promptness thereafter, so your tips actually have a direct effect on the service during that particular visit. This is as opposed to the standard tip at the end of a restaurant meal, where at best, the staff will remember you next time and may ensure you are served well. A $10 for a $5 beer right from the start will yield better dividends than $1-$2 every time i get a drink.

I'm from Canada. and I still tip a minimum of 15-18% at sit-down restaurants with about 20% for good service and 25% for excellent service. I tip pretty much the same regardless of whether I plan to return soon or not, with maybe a little premium if I know the staff, am a regular, used to work there or currently work there.

I generally don't leave tips at take-out places, with the exception of some change now and then.

Tip jars typically get all my loose change unless it's all quarters Then I keep! Two people you never want to piss off: Your barber and your bartenders.. tip well

I really hate the American system for tipping in restaurants and what it means is expected of you as a waiter. In college I've worked as a waiter at various times and having to try to give really good service without fawning over your customers to ensure a good tip gets old. Here, you make about 2.35/hr as a waiter, so you really are dependent on tips. True, if you don't make much in tips, some employers will make up the difference to make sure you average out to a certain $/hr, but its like 6.50 or something and wouldn't have been worth it for the work I had to do in the restaurants where I worked (no franchises.)