My girlfriend and I were at a restaurant today and our waitress was not very courteous to us. We wanted an empty plate and she basically left without saying anything and just slid the plate on the table while she walked by without even stopping. This got me wondering whether or not waiters/waitresses should always deserve a tip. It is a widely acceptable standard American culture to at least pay 15% tip for a meal. However, we would probably not be happy if we went to pay for a copy of a book and they asked us for a tip. Where?? the difference? Someone (or machine) assembles the book, someone might have helped you picked it out, and if none of the above apply, the cashier helped you ring up the register. Why don?? they deserve a tip too?
I?? all for paying a tip for a waitress who is polite and treat us like actual customers, but why are we basically forced to pay a tip? By the way, I have come across many good waiter and waitresses here in Orange County, California. However, I just feel like that if people aren?? forced to pay 15% for the bad ones, the same people can afford to pay more than 15% when someone good serves them. Who started this culture and where did 15% come from? Why not 12% or 18%? I know they pay 10% in Canada, and there really isn?? any standard in places in Asia.
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{ 33 comments… read them below or add one }
Ha.. We are really nice sometimes aren’t we? I don’t always pay the 15%…
The difference is, the persons making and selling you the books are paid at least minimum wage, but waitstaff are paid a very reduced wage rate, somewhere around $2.10 an hour, and as such are dependent on their customers to make up the difference. Is this fair? Absolutely not, Why should business owners expect us to pick up their slack in taking care of their employees? Not tipping the waitstaff isn’t really the answer, but rather pressuring business owners (and perhaps congress) to set a living wage for all employees and eliminate tipping altogether.
Its very difficult to agree with the previous comment…
being a business owner myself, setting living wage for waiting staff would have a huge impact on the business where operational costs are very high…and profits marginal.
I have noticed something very distinct when the approach to service at a table becomes more personal – the tipping increases exponentially.
In a country where no minimum tip is prevailant, I have noticed service staff make huge tips ( by our standards)just because they have paid more attention to the service at a table or sometimes when a new staff joins the team the tips earned increases dramatically by virtue of his personal attention at tables.
Having said that not many people in my country tip I think its important that people tip, it surely improves your dining experience when you visit the next time around.
Things here are changing for the good though…
I think the idea is so the waiters will work for their tip, which in a way is fair. Sort of like sales people are put on commission so they have more drive.
All I am saying is what ends up happening is we are kind of forced to pay extra even if the service is bad, which does not make sense to me.
I also agree that the business owners should pick up more of the tab and it’s up to them to find courteous workers so people will eat at their restaurants.
pradeep,
I’m not quite sure which country you are in, but in America, everyone tips in some way. Therefore, to get the better experience you were talking about, you really need to tip (20 to 25% plus) and also be a frequent visitor in order to get better service. If you add taxes and everything, that’s like saying a $50 dollar meal will cost $70, quite a bit more than what the menu says.
I think that if the tip standard is actually lower (~ 5%), it will give people more room to pay extra to waiters/waitresses who deserve them.
MyOwnMillions,
I am a waitress, a very courteous and attentive one at that, and NO…not everyone tips in some way, some people stiff regardless of the level of service they received…you might say “well you must be subjective, they must have received sub par service if they did not tip.” also untrue…I have had many tables who have taken the time out of their meals to compliment and thank me, raving about my personal and kind service…then they leave two dollars for a fifty dollar meal..or even five dollars on the same meal, which if you have ever waited tables, you know this is a BAD tip for the level of service.
I agree, something should be done ( I make 2.13/hour of course i agree!) but reducing tips and increasing hourly wage is NOT going to happen, so how about people either become educated on the proper tip practices or just don’t eat out at service restaurants if they can’t afford to TIP WELL based on service.
I am a restaurant manager, and can only say this: Any time I have a guest complain about service, I always try to make up for the bad experience. Most of the time, it is a server who is just having a bad day. Imagine having to deal with the public day in and day out. It does get tiring. As for the “rule” of 15%, that is an old one. I manage a restaurant in NY, and the rule of thumb in NY, and any other state that I have worked in is 18%. A tip of %18 is standard where exponential service will get a server 20%. Think about it. If your bill is $20, what’s an extra $4?
I’m all for leaving %15 – %20 tip, and usually do, even for mediocre service. If you need to make a point about bad service, I’ve heard that making it especially low is the way to go. Otherwise, it appears that you just forgot.
One of the few times I tipped 1% is when I was told about an ingredient that the kitchen was out of after a companion and I ordered it, and only after we had to ask about it, after we noticed it missing. I was especially annoyed because of the way the waitress handled it. The fact that I was looking forward to avocado in my turkey & avocado sandwich was kind of incidental.
Sorry, India.
Here in Canada the standard tip is 15%. Though I know people who will tip pennies if there service is terrible.
The tip should be proportional to service. I always start with a baseline 20% tip (above average) and deduct. I can understand if the place is busy, but if it’s empty like sometimes in afternoons, and the waiter/waitress can’t bother to get me a refill or just disappears, then I deduct. If they’re rude or argue with me (instead of just saying “let me check about that”) that I can’t replace a side-dish when as a regular customer I know that I can, then I do the same.
Usually I tip very well (sometimes even over 20% for great service), but if the service is lousy, I make it sure that their tip is equally lousy. Frankly, hopefully if more people tipped the lousy ones poorly, they’ll either quit or realize they need to change their attitude and realize their job is to serve the customer. (Preferably the latter since I don’t want them wasting my tax money through welfare.)
Tipping is not about charity for me to give some rude prick money because his job pays $2.10 per hour. In fact his job pays $2.10, because it’s assumed that if he doesn’t piss people off, he’ll easily be able to make a living wage when tips are factored in.
Bottom line: Tipping is about fairness and giving them what they deserve for their service; it’s not charity.
One more thing to consider is the waiter’s taxes. At the end of a shift, a waiter must claim all their tips. However, they are taxed on 10% of the total bills of all their tables combined, whether or not they received a tip. And many busboys and bartenders are tipped a % of the total for the night, as well. So, if you don’t tip, the waiter actually loses money while servicing you.
People get so caught up in leaving a tip. If you don’t want to spend the money, then don’t go to the restaurant in the first place.
Also, it’s important to remember that TIP is actually an acronym. It stand for : To Insure Promptness. All other forms of insurance have you pay the premiums up front.
Why not give your server the tip up front. You’ll be surprised how fantastic the service will be.
-limeade
I’m with you, Limeade. What’s the big deal… the tip is part of the price. When it comes down to it, waitstaff are generally hard working people with a real crappy job. They need the extra couple of bucks more than I do. If I get terrible service, I won’t tip well, but they don’t need to do cartwheels to get a good tip.
If you don’t want to tip, get takeout.
I am so sick of whiney servers. If a server does a good job and is half-way polite then they deserve a 20% tip, no less. If they are rude, lazy, talking with their pals at the bar while you need silverware, ignore you, or are argumentative because you don’t like the way something was prepared(we realize that this is not your fault so don’t be so damn defensive!) then they should get NOTHING! I don’t care how much you make an hour. Get a different job. I work with people who do mind-numbing data entry and deal with hateful people over the phone all day for minimum wage. They bring home A LOT LESS than the many waiters and waitresses that I know. If they were to ever be rude to our clientele they would be fired, not merely lose something that was never gauranteed in the first place. I won’t mention the countless factory and state workers that make minimum wage who are locked into hiring freezes that sometimes don’t get a raise for years. If you want a good tip then do your job. If you hate working with the public and feel like you’re under “tipped” then you’re probably an ass and are earning more money in tips than you deserve anyway. Just because a server is “having a bad day” doesn’t give him or her the right to make the customer’s day bad. If a server feels that he or she has the right to be rude to a customer then they should expect the customer to practice their right to not tip.
Wow your comments are amazing.
I am a waiter in a restaurant. Been doing it now cause tips are a great way to make money fast (i’m a student.) We all have bad days, and sometimes we get super busy but a good waiter will always try his hardest no matter how busy he is. A standard tip is 15%, 20 is good and more than that is really good. but before you tip, remember this… leave what you want… just keep in mind that waiters give a certain percentage of their sales to “the house” (which goes to busboys barmen etc) and also here where I live we declare our tips. 8% of our sales is declared as income, so guys keep in mind that if you don’t leave us a proper tip (minimum 10%) we are basically paying out of our pockets for your service. A good waiter though will always try hard to be nice.
So much to say…
Being a server is one of the most difficult and demanding jobs there is. I would like everyone in the general public to come to my restaurant and try to wait tables for a month. I would say 3 out of 4 wouldn’t last that month. The job requires exceptional multi-tasking skills and a great memory. Servers work 6 to sometimes 16 hours at a time, often without a break, regardless of the law. This entire time, they are on their feet. Normally they do not have a set time they get off work, meaning they stay until the business slows down and the manager “cuts” them. You had a family function to attend? Well, guess what? It got busy and you had to stay so you missed it. Sucks for you. Should the restaurant pay the servers more? Maybe. But I’ve been both a server and a manager, and I can tell you that restaurants really don’t profit much. In the company I worked for, a $70,000 per week location would see about $1000 in profits a week. Raise wages and that quickly disappears. Then you’d just see the price of your meal go up to compensate, so you’d still end up paying the same amount, except now it would not be discretionary like tipping is.
Don’t get me wrong – you can actually make good money as a server. But if you’re not going to tip, make sure it’s because you got the worst service ever.
I have about the same education level as most waiters, (High School Diploma), and work just as hard, (landscaping); and think it’s ridiculous that some people think waiters deserve to be paid so much.
If I could earn $50 grand a year without sweating in the hot sun for 8 to 10 hours a day, 5 to 7 days a week I would gladly wait on tables.
Don’t complain when people leave you a $5 tip on a $50 bill, after you, said good evening, took their order, checked once to see if they wanted anything else and brought them the bill. Government labor statistics say those who think waiters average 15% are dreaming because they actually seem to earn far less an hour and a year than they would if that was true. Perhaps you should have done a little homework before you decided to become a waiter. There’s a reason why so few waiters have college degrees.
Half the waiters where I live are students who do it part time so they can get a good education and then get a real good paying job. If you want a better job, do what I am trying to do; go back to school and get a job that really does pay well.
I never leave a tip and am unclear why I should. Why are they OWED money? They should be grateful for what they get, I paid for my meal and have had wait staff who did little more than bring me a glass of water — and late at that — demand I leave them $10 for the effort — and even follow me out the door, begging for money. Give me a break. Most of them earn more than average. Some attorneys only earn $35k a year, but waiters can earn $50k for menial work. I never tip becasue I am cheap and I choose to save my money. I also don’t believe in the principle of it. I paid the cover charge and don’t see why I have to fork out extra — when doing so would not be cost effective to me. Do your job because you love it. A tip is extra. Many people work in thankless jobs being paid less than they deserve and they aren’t given “tips” for their service. It’s a stupid practice. If these people beg for tips, they have reduced themselves to the level of slaves.
Wow, I must say after reading this I am absolutely appalled. It is because of people like you that servers have bad days. Because a prick like you in sitting in their section, asking for refills when you know they are running their a55es off then leaves nothing. If you think I have reduced myself to the level of a slave because I walk almost 2 miles over the night, multi-tasked by taking care of 5 tables, and managed to deal with a person like you with a smile on my face to receive your ‘tip’ then I guess I am just like any other working citizen in the world. I PROVIDE A SERVICE TO RECEIVE LEGAL TENDER (a.k.a MONEY) AS COMPENSATION FOR DOING A JOB.
What ever you do for a living… you are a slave to your own boss who fills your pockets. Do everyone a favor and go to Mcdonalds for your next meal, becuase trust me, you really don’t wanna mess with the people who bring your food.
I grew up in the restaurant/catering business as my mother has owned and operated restaurants for over 35 years. So I’ve done quite a few years of serving. I have a degree in Math & Chemistry so I’m ‘fairly’ educated. I’ve also worked construction (landscaping/sewer & general) before in addition to growing up on a farm where my father had 300 head of cattle, 400 gilts (young female pigs), and farmed 640 acres. So I’d like to say I have at least some ‘measurable’ experience in the academic setting, manual labor, and food service.
Life on the job as a server…
Being a server can be very hard on your feet and your back. In my server experience I’ve usually been scheduled a LOT of double shifts. Even if it’s a single shift that starts at 4pm til close (2am)…after clean ups…tip outs…restacking plates…it’s around 3:15am….AND…my back is often got a pinch in it…my feet are numb.
Tips…
As a server for over 15 years and being the son of a restaurant owner all of my 27 years, I DO NOT believe everyone DESERVES a tip as a server. In restaurants I worked at we never had to report ALL our tips. We were taxed out of what we sold. We had to report all electronic (credit card tips) and total sales of the food we sold. For instance…I might sell $1600 during a 10 hour shift…and have $60 in tips from credit cards. So let’s just say I made 15% tips that night (and since I gew up the son of a restaurant owner, am educated, AND motivated and believe that when people come to a restaurant they are PAYING for the EXPERIENCE…i.e. their beverage glass should NEVER be below 1/4 full, they should NEVER run out of condiments, ketchup, and a server should ALWAYS check back within 90 seconds of when they receive their food so they dont’ have to wait or eat a bite of something with something missing, condiment, undercooked, etc)….and servers should NEVER return to the kitchen with empty hands. My tables were almost always entirely prebused tables. It enables quicker seating as my tables get open quicker and not dependent on a buser. With that as my MINIMUM guideline, I’ve NEVER had a problem making 15% even with some people who stiff you regardless of service.
So…back to the math.
We get taxed 10% (varies by state) of our total sales. $1600 x .10 = $160
Then credit card tips…$60.
So by the end of the night we have $220 of taxable income. In Minnesota, state and fed taxes would take around 30% of that. So that means I’d pay MN and the Fed Govn’t $66 for that night of work.
15% of $1600 means I probably made $240. I got taxed on $220, so not too bad. I got $20 tax free that night.
Cooks get 5%. Bartenders get 2%. Busers get 3%. Hosts get 2%c of my ‘reported’ tip earnings.
So on my $220….government got $66. Cooks got $11. Bartenders got $4.40. Busers got $6.60. Hosts got $4.40.
$92.40 of my $220 I had to pay out.
I earned $2.35 per hour for my work. Worked 11 hours. So I got $47.
So in all. $47 + (lets say I got 15% of $1600 = $240) = $287
Thus my TOTAL night would be $287 – $92 = $195 for 11 hours of work. Not too bad. But it’s a hard job.
I probably had 80-100 customers that night. Had to memorize their entree and what goes with each entree…suggest a wine/beer that goes with it. Make a desert recommendation. Remember ANY changes to condiments, how something is cooked etc. And generally per 40 mins I had to remember what 16 people ordered, how they ordered it, what drink they ordered, when that drink might run out, and any deserts and/or changes to the ticket as well. So it’s a tough job on the memory. some days I honestly get scared…cause it’s a LOT to remember. The Cheesecake Factory has OVER 200 items on their menu!!! Now remember the 8 different sides that can go with those 120 entrees…gravies, sauces, etc….it takes some time. Many jobs require 2 weeks of training…where you have to score at least 90% on the quizzes. (More upscale places…I don’t know about Joe’s diner or Buffalo Wild Wings, etc type of places…more simple…I’m guessing)…and then 4 days of shadowing.
So I made around $17/hr that night for remembering quite a bit of info. Working on my feet over 11 hours…til 3am.
I don’t DESERVE a tip…but if someone DOES DO GOOD SERVICE…they do deserve at least that 10% of your ticket price cause they DO have to pay for serving you. Stay at home, order in, do DRIVE THROUGH if you CAN’T tip for GOOD service. =)
Hope that helps…
I haven’t read all of the comments, stopped at the second which very seriously disturbed me, being a waiter in past years.
*Ahem* **CENSORED**. Why should a **CENSORED** waiter and I make the same pay? If a waiter is good, he doesn’t have to worry about Congress and the government helping him (or her) out to come up with minimum wage. Selling books and serving people their food is entirely different. How many people connect with the clerk at Barnes and Noble? Vs how many connect to their favorite waiter/waitress at their favorite restaurant? Do you really care that the book guy scowled at you for buying something weird? That he was pissed off that day? That he smells bad? Is reading next to an unpleasant person really as bad as eating food next to the unpleasant person that just served it to you?
Did you ever stop to think WHY we tip people in restaurants? Because that’s been the American custom for **CENSORED** ever. DUHRR!!! You think one day someone just decided to stop paying their employees and put up a sign that said “I’m sorry, I can’t afford my waiter’s pay, please tip him based on service”? NO!!! You mook.
dude it sounds like you got good service to me. you most likely didn’t mention the second plate until your waiter brought out all the food (which is annoying already) she quickly ran back, got you one, and dropped it off without making a big show because there were most likely a dozen other tables she was also looking after. if thats your criteria for bad service, not calling you sir every time a waiter walks past you, then you are nuts.
1. How much time does a cashier spend with you? 2-5 min. at the most.
How long does a waiter do things for you? At least 45 min.- hour usually sometimes even longer.
2. Does your cashier bring you drinks and go through the effort of keeping them constantly full? No. Does your waiter? Yes.
3. Does your cashier provide you with all of the sauces that you require and keep refilling them while your eating them such as gorgonzola port, ranch, salsa, etc.? No. Does your waiter? Yes
4. Does your cashier guide you through your dining experience answering questions about wine, food, alcohol? No. Does your waiter? Yes
5. Does your cashier decant your wine for you at the table, serve it gracefully, make the date feel romantic, make you feel special, pay strong attention to detail, run and get your extra olives that you need for your martini, and get things for your every whim? No. Does your waiter? Yes.
6. Does your cashier carry heavy dishes out to the table for you and then remove them and deal with your screaming kids crumbling crackers on the carpet and stomping on them? No. Does your waiter? yes
7. Does your cashier sweep the tables and have to clean extra messess you left behind even when you didn’t pay? No. Does your waiter? Yes
8. Does your cashier get paid $2.15 an hour to work? No. Does your waiter? Yes
9. Does your cashier have to share the money they made with not only being taxed on the sales by the government but also a tip share taken by the restaurant that is usually 3.5% of the sales(NOT THE TIPS) making a 15% tip an 11.5% tip? No. Does your server? Yes.(Side not that tip pool mentioned is usually for crappy restaurants like chilis and red lobster and is much higher for fine dining restaurants)
10. Does your cashier have to worry about making you happy to make any money? No. Does your server? Yes.
11. Does a cashier take care of 3 or more tables at once or 22 people or more at once while still giving you attention? No. Does your server? Yes.
12. Does a cashier have to garnish your food before it comes out and run around like a crazy person in the kitchen to make sure it gets all the sauces and items you requested before it comes out, while getting drinks for another table, and MAKING a strawberry milkshake for your little kid, to come out at the same time? No. Does your server? Yes.
13. Does your cashier get blamed for the food taking a long time when it is still cooking and the kitchen is backed up? No. Does your sever? Yes.
14. Does your cashier box up your food for you and then get you “to-go” beverages while getting your dessert ready? No. Does your server? Yes.
15. Does your cashier split checks for 20 people at your table, who all have different methods of payment, and some need change, and are giving a 100 dollar bill on a 14.25 tab to someone that doesn’t have a till, and has to get that change from the bar and handle the rest of the transactions and get them closed out while people are standing up and saying “we’re in a hurry” (but we asked for 10 split checks and we aren’t all using debit/credit cards) and before table goes crazy and pays you nothing? No. Does your server? Yes
16. Does your cashier have to deal with a customer who has a bad attitude longer than 10 min? No. Does your server? Yes.
17. Does your cashier have to take your order and make sure everything comes out as you requested including any crazy special modifications the customer might make? No. Does your server? Yes.
19. I could go on. But I think I you see that the author of this arcticle used an extremely bad example of comparing a waiter to cashier. And you can also see why tipping is neccessary. They work hard for you guys. And that $2.15 an hour is takin by the government as taxes. Then, if you stiff the waiter by not tipping them, they owe money to the restaurant at the end of the day restaurant for their tip pool which is mandatory.
20. And as for the waitress not saying anything to you when she gave you the plate that you needed. She might have been on her way to due something else for another table. And there is something called “silent service.” Your need was taken care of, correct? Do you need her to interrupt you and your girlfriend every time she comes by with a smile and chatty sentence? She was taking care of you without getting in your space. I think you gave a really bad example. It’s not like she didn’t do what you asked. You didn’t like her attitude. Are you really going to tip her nothing over that instead of decreasing the tip? If you are, you’re one terrible human being.
LMAO. Waiters don’t make 50k a year unless they are in fine dining. Most waiters make about 15-20k and 26k at the most working 30-40 hours a week. The waiters in fine dining have paid their dues and have to have tons of waiting experience, training, and are usually certified wine specialists. A stock broker doesn’t need a college degree either and he has the potential to make a ton more than you. Let the waiter no your gonna tip 0-10 percent they wait on you and see what happens lol. 0 percent service is not receiving anything and your food sitting back there for an hour after it came out and then them brining it out to you while tellin you to f*** yourself.
Here are the reasons you should tip:
1. Your food prices are based on the restaurants ability to pay their Front of House staff with tips. If you dont tip, people wont be servers or the law of servers making under minimum will not happen and you will pay in the end. How would you like to play 18 dollars for your burger that use to cost 8 because the restaurant cant pay all employees state wages without taking it out on someone….you
2. If you feel like you shouldnt be responsible for tipping someone talk to your congressmen because Im pretty sure he didnt come up with the law and enact all himself.
3. If you leave no tip because you feel we didnt do an exceptional job does this mean your employer should deduct your pay if you dont do an exceptional job week in and week out. No they would just fire you. Simple solution to all this….tip your server out, if you have a problem speak to a manager express the problem and im sure they will take care of it on the bill. The person will get spoken to, learn their mistakes and either fix them or leave but either way i bet you wont have the same problem again. Why the need to leave nothing?
4. Last thing imagine you wait on an 8 top and you give them solid service and their bill is 300 dollars and they leave nothing. That solid service from that server will now cost him at least 9 dollars depending on restaurants tip out policy. Can i go to your job and charge you because i decided to come in?
The bottom line is this: Most people do tip. Most waitstaff at reasonable to nice restaurants make very good money for the work they do (which is unskilled and air conditioned) because of the tips. If you think you are not getting paid enough because people aren’t tipping, get another job. No one is forcing you to wait tables. You do it because the money is good enough, and you can’t get a better paying job.
$17 dollars an hour is good money for a high school education, I don’t care how hard the job is. You want something better, become a salesman, go to college, or start at the bottom of some industry and work yourself into management. More money can be had in this world, but not for waiting tables.
a more un thought ignorant response has never been said.
WOW!!!! I had no idea that this many people cared(or didn”t) about servers! Jorge, I beg you, come work with me as a server in a fine dining restaurant that I work for in Orlando. You my friend, would not last a day. I have a college education, by the way. I have been in the restaurant world for 15 years; managed most of them, and went back to serving. The bottom line is this; I can not, nor can most people these days, just get another job. If you can not afford to go out to eat, don’t. If you get bad service, do as I do; take the tip and give it to the manager and explain what was wrong with your service. Another thing one should consider: Did YOU have a bad day and maybe were a little abrupt, or inconsiderate with your server. Think about a colleague or customer that YOU have to service or confer with. Is their attitude reflective on the service or attention that you pay to them? Does THEIR attitude reflect the tone of the moment or the passion of your commitment to excellence? These my friends, are simple questions you should ask yourselves before you complain, undertip,insult, or suggest another livelihood to another server. ( yes, server is the PC term) One other thing to consider, is that I am your server, not chef. So when your steak comes out overcooked, guess what…. I didn’t cook it. Talk to a manager to complain about food temperatures, and incorrectly prepared meals, don’t take it out on your server (or their tip) your server is just that, server, not cook or chef. P.S. Servers are HUMANS too. We have bad days at work just like YOU! Usually because of rude and inconsiderate guests that they had to wait on that day.
you’ve obviously never waited tables. servers are paid less than $3 an hour in America so there is a difference between the cashier at the book store making min. wage or more for standing in one place for several hours. and no, the service is not included in the price of the food on the menu; also, if employers were responsible for paying the waitstaff a set rate, that would up the cost of operation, therefore making the food more expensive, so that would end up costing the customer more because at least they “willingly” give up the vast fortune of $3 to the ungrateful server who has to pretend to laugh at the “witty” comment or smile until the muscles in there face hurt. even if one does receive poor service, maybe the server is having a bad day and slacking off, causing them to make less money than usual, even though the same situation happens to employees who are paid a set amount or salary.
all said and done……restaurants can advertise the price of a meal as $15…
….sounds fair enough…………..HOWEVER…………….add tax and tip and your meal is quite a bit more than $15…………..customer beware.
i am a server with a degree in buisness and i just got my paycheck for this week it was 57 hours and it was for 52.27 that is what i make with out tips so if you think it is ok to not tip even with good service then stay the f*** home
Ok, I have been waiting tables for around two years now at a mid-range place. What have I noticed about tipping? People do get uncomfortable and feel obligated when they get their bill and realize they just spent 60$ for two people and decide that they will just leave 6$ because hey thats 6$ more than I had before they got there. This is completely untrue. The six dollars gets divided out to my bartender and my bus boy(S) at the end of the night so in actuality they just gave me 5$. Less than 10%. The bottom line is that people can have their bitter opinion about tipping being an unfair practice and go to sub way or mcdonalds where YOU get the food and YOU speak directly to the cashier and YOU get your 3rd or 4th refill of soda and YOU take up your tray to the trash when finished. That is why places are called full service… you are there to be taken care of. If this isn’t provided in a timely fashion by all means do not leave 20%, but be more conscious about what the other side of the table goes through.