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Servers usually have to split their tips among the other non-tipped employees. Some put them all in a pot and split equally because it's not always about individual performance, a great server can end up with a table that stays for hours and leaves no tip.
I do 20-30%. The cheaper the meal, the bigger percentage I tip. If I grab a $5 breakfast, I'll tip $2-3, my gosh, these people work hard and you can see they're not rich, pay it forward. Probably helps them way more than staying in my pocket. And if they screw up something, I usually tip more just because they won't expect it.
Severing is a job I really do not think I could do........dealing with people....on you feet all day.......they deserve every tip they get......that is great you still tip if something was wrong.
I think 20% is way too high. (it's not like they just have my table.... And yes I did it in his high school)
My solution is to leave it entirely up to the server. (sadly decent service is hard to find) I warn them that they likely want to bring me a 2nd drink or pitcher, (it's supprising how few do this.) and the tip reflects service.
I've left a $0.02 tip and I've left a tip more than my steak dinner. Last time I went out I flat out told the server I'd add to her tip if she had my food cooked the way I like (the place screws it up about 1/2 the time, but its GOOD when they get it right)
She did and I bumped her tip by about 25% She left me thirsty 1x but all together it came out to 25-30%
LOL,
Ok, you know your server is not the one who cook your meal? You sound extremely picky. Why do you even go back to a place that only gets your food cooked the way you like it only half the time? Im not sure where you live, maybe in a small town with only a few restaurants but where I live I almost always have excellent service and I always tip 20-30 percent. If my food is bad I blame the cook, not the waitress.
LOL,
Ok, you know your server is not the one who cook your meal? You sound extremely picky. Why do you even go back to a place that only gets your food cooked the way you like it only half the time? Im not sure where you live, maybe in a small town with only a few restaurants but where I live I almost always have excellent service and I always tip 20-30 percent. If my food is bad I blame the cook, not the waitress.
I don't blame the server.
I blame the server for not checking the meal before bringing it to me, or for me sitting there thirsty (I mean really, it's not like their services for me encompass much else!)
-and remember, I've been there. I don't care if they are busy with too many tables, Im paying for a service and I pay for services rendered.
I offered her EXTRA MONEY if she made sure the kitchen did it right.
NOT conencted to her "regular tip"
She did and I paid (extra) for the service I received. (which I SHOULD of received anyway, but I'll aclamate as needed.)
Yes, I am picky, Infact I often tell them:
I'm picky, but I tip well. They LIKE that. (beats a bad tipper...I know.)
I was actually in the state capital on business, (I lived there in the past. My first choice of a reasturant had an excessively long wait.) I don't go out to eat many places because I typically cook better than the reasturants do. If I do go it's typically for something not worth the bother, or too expensive for me to make, and I don't mind slipping the servers a couple extra dollars to make sure it's as I want it.
When I was a little girl, my grandpa would take me out for steak dinners. We would park in the back and go through the kitchen and he would tip everyone. He was a big personality, everyone loved him. He never had much money but he was very generous and friendly to everyone.
On the rare occasions when I go out to a restaurant for a meal (can't afford it so much these days), I almost always tip 20%, with a $5 minimum tip even if the bill is for less than $5. My kids were servers for years, and I have great compassion for people trying to make a living in that business.
People care too much about what other people think. Set your own standards when it comes to tipping. My general rule of thumb is 2x the tax, which typically comes out to about 16-17%, I then round to the nearest whole dollar. Service quality then further impacts the final tip.
Note that this is at a traditional restaurant. If I'm at a place like a buffet where the server only brings drinks and the checks I typically use just the tax as my base.
15% hasn't been considered standard for years, if not decades.
I wouldn't go so far as to say that 15% is an insult to waiters, but I will say that I only tip that low for subpar service.
If you will read one of the other threads on e subject you will see that this is area dependant.
And servers in NYC are trying to convince people to tip them 30% as standard.
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