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How much do you tip?

Discussion in 'Social Life, Food & Drink, Travel' started by jml90, Aug 20, 2007.

  1. Joffrey

    Joffrey Senior member

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    Yup you were right. 20% for good service.

    For average service I give 15% or whatever it takes to round up to a 'solid' number ($18.50 vs $18.11)
     


  2. kakemono

    kakemono Senior member

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    Why? I've never understood this. Not just asking you, but anybody who does this: do you hope to get something out of this? Haven't you already left by the time she even picks it up? I guess I can see it if she's bartending and you overtip from the first drink on, although even then I think you're throwing your money away.

    It makes my dining experience more enjoyable i guess... I dunno other than that... it doesnt really make sense to me either - its just that thing where if your given two pictures... one of, say... Jessica Beil and one of, say.... Janet Reno. Which would you rather look at.

    I dont plan on getting anything out of it and i dont expect to.
     


  3. lee_44106

    lee_44106 Senior member

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    20% for really good service, or if I want to suck up to the waiting staff so as to make my future visits much enjoyable.

    I've left $0.01, either in the form of a penny on the table or a large number on the credit card form, for exceptionally poor service.
     


  4. MetroStyles

    MetroStyles Senior member

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    I always tip $6.
     


  5. jett

    jett Senior member

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    standard service 15% or a bit more since I tend to round up before I calculate the tip.
    good to excellend service, or a large group is always 20+%
    crap service 5 to 10%, depending on how crappy.
    really crap service, less than 5%.
    outrageously bad service, $0 to $1 (this has only happened a handful of time).
    I tip delivered food based on how quickly it arrives (if it arrives in under the quoted time the tip goes up), and I always tip take-out at least 5% if it's not a big corporate chain, 10+% if it's a place I eat at regularly.

    Most of the time I eat in the same places and thus get good to excellent service. Building a reputation as a polite and low-maintenance customer who tips well is a great way to get special treatment. At one restaurant that routinely has hour+ waits to get in I could usually get a table within 10 minutes and the owner would often personally wait my table.
     


  6. Joel_Cairo

    Joel_Cairo Senior member

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    20% for really good service, or if I want to suck up to the waiting staff so as to make my future visits much enjoyable.
    I'm surprised that many of you all are still tipping 15% as a default. I'd thought it was widely regarded to be 20% now. Maybe I just hang out with a lot of service industry types, or am in the pocket of the Wait Staff Lobby, but I don't think your average waitress would consider herself extraordinarily sucked-up-to by a 20% tip. p.s. and I'm not just some tipping sucker. I too have tipped a dollar on a $45 meal when the service was below incompetent.
     


  7. hchamp

    hchamp Senior member

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    15% plus/minus 5% depending on the service.
     


  8. eg1

    eg1 Senior member

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    15% on total before tax, which is easy in Ontario, because the sales tax and GST add up to 15% anyway (or is it 14% now? I round up regardless).
     


  9. life_interrupts

    life_interrupts Senior member

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    15% is the starting point on dinner. Depending on where I am (the hook up) and the service, it might go as high as 30-40%. If the service is really bad, I'll leave he minimum and talk to a manager. I've found that stiffing bad service, while it makes you feel better, doesn't actually improve the service at the place. But getting pulled aside by a manager who asks how come you're fucking up again might.
     


  10. Omegablogger

    Omegablogger Senior member

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    Here in the UK it's very much simpler, 0%.
     


  11. ts4them

    ts4them Senior member

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    Always 20%, unless the server has been a completely innattentive ass. Even then, not much less than 20%. If they're inattentive but sweet and apologetic they get more. Excellent service gets around 30%, more if I feel they went out of their way. Looks only play a part if service is good. At bars, $2 per drink, unless I'm buying a round and then its about $1.50+ per drink. I never tip at Starbucks, unless he's cute and very friendly.
     


  12. MetroStyles

    MetroStyles Senior member

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    high Roller!!!
     


  13. ChicagoRon

    ChicagoRon Senior member

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    OK....so let's complicate things a little. How do you tip on the alcohol portion of a fine dining bill?

    20% is a good approximation for decent wine, beer, or cocktails, but I'll be damned if I'd ever tip $400 for opening a $2000 bottle of wine. Some waiters will say that you shouldn't order it if you can't afford the tip, but I think it has less to do with cost than with what's appropriate for services rendered.
     


  14. Tarmac

    Tarmac Senior member

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    Here we go into that deep divide which is the tip debate...

    but anyway, tipping in the US is both custom AND in some ways, law. I don't know how it is divided up but many types of servers get taxed a flat rate for their bills, I dont know the numbers but I heard a typical waiter who makes minimum wage and gets a 0 tip would be paying out of his own pocket for the taxes.

    If the server gets taxed for that $2000 bottle of wine, that would be really a dick move not to tip them. again I dont know if it's true.
     


  15. Brian278

    Brian278 Senior member

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    Here we go into that deep divide which is the tip debate...

    but anyway, tipping in the US is both custom AND in some ways, law. I don't know how it is divided up but many types of servers get taxed a flat rate for their bills, I dont know the numbers but I heard a typical waiter who makes minimum wage and gets a 0 tip would be paying out of his own pocket for the taxes.

    If the server gets taxed for that $2000 bottle of wine, that would be really a dick move not to tip them. again I dont know if it's true.


    I've never heard of this, and I can't imagine the restaurant that would want to discourage the best waiters in town from working there by taking money out of their pocket from the get go.
     


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