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I would not tip until after the event. Tipping in advance just emboldens people to give you whatever service. That's just being a sucker. I've been at bars and elsewhere with several friends. Granted it wasn't a planned event but still. I paid for everyone with my AMEX and left the tip on my card after we were done and everyone paid me what they owed in cash. That's the best way to do it, or if the service is really great, leave the tip in cash. I believe that once you go over a certain amount the waiter should be giving something on the house.
When I've eaten out at restaurants in Midtown like one of Alain Ducasse's places, I'd spend about $120 or so on lunch or dinner. Once I surpassed $100.00, my next glass of wine was on the house, so I'd tip $20.00 either on the AMEX or in cash. Another rule I live by... I don't tip on taxes, only on the actual amount of the bill.
Always tip before tax. And as stated above hold your tip until the end incase you get rude service, cold food or undesirable conditions like silverware with food stuck on them.
I would not tip until after the event. Tipping in advance just emboldens people to give you whatever service. That's just being a sucker. I've been at bars and elsewhere with several friends. Granted it wasn't a planned event but still. I paid for everyone with my AMEX and left the tip on my card after we were done and everyone paid me what they owed in cash. That's the best way to do it, or if the service is really great, leave the tip in cash. I believe that once you go over a certain amount the waiter should be giving something on the house.
I'll gladly tip any other workers without any feelings, especially drivers, but when it comes to the restaurant industry, it's a total different feeling. Most of these people feel entitled and will treat you like crap if you tip them the minimum, take a look at all the social media shaming of pro athletes who tipped little. I worked hard in my younger days, I also worked for tips, my work ethics made me focus more towards doing a good job than prioritizing those who tip better than those who don't. I treat everyone equally no matter what kind social economy status they're representing, I understood that a tip is a tip, it's not mandatory, and I wasn't entitled to it. A tip is an act of kindness that shows someone really appreciated the service you provided to them and believe you went above and beyond to do so. Nowadays people are forced to tip out of pity otherwise they'll end up being shamed by some servers on social media.
I'll gladly tip any other workers without any feelings, especially drivers, but when it comes to the restaurant industry, it's a total different feeling. Most of these people feel entitled and will treat you like crap if you tip them the minimum, take a look at all the social media shaming of pro athletes who tipped little. I worked hard in my younger days, I also worked for tips, my work ethics made me focus more towards doing a good job than prioritizing those who tip better than those who don't. I treat everyone equally no matter what kind social economy status they're representing, I understood that a tip is a tip, it's not mandatory, and I wasn't entitled to it. A tip is an act of kindness that shows someone really appreciated the service you provided to them and believe you went above and beyond to do so. Nowadays people are forced to tip out of pity otherwise they'll end up being shamed by some servers on social media.
I have heard of waiters coming after diners who have paid and are now leaving and running after them to protest about the tip they gave and why they didn't give more. That is just unconscionable to me that any waiter would have the balls to pull such a stunt. I have yet to have it happen and if it did they would be cursed out. Years ago I was eating breakfast at a spot in TriBeCa that has since closed. I went there because I loved their buttermilk and ricotta pancakes. I had seconds of what I ordered. Bill comes to around $50.00 or so. Now I'm waiting for the bill. Up to then I had no quarrels with the service and was planning to tip 20%. Well I sat there and waited and waited and waited, and as I did, I could feel my blood boiling.
Then it happened. Before I knew it, I EXPLODED, got up, went to the bar and gave it to the guy who was doing everything under the sun but coming to give me my damn bill. I demanded it immediately, he ran my AMEX and I paid and got the hell out of there and left zero for the tip. I explained to him in advance that I had been sitting there for a good 20 minutes watching him with no one else to be waited on while he did XY and Z. He was apologizing profusely, but at that point it didn't matter. I was furious. I was in no hurry, but at the same time, don't take my leisure time for granted. I did have somewhere to be and I wanted to get there sometime during that day, not wait until he felt like coming over again!
Always before... and why do you think you should tip 20% when you don't even know yet what kind of service you should get. Tips shouldn't be "automatic" and they certainly should't be planned for the highest nominal amount before knowing what service you will get.
Also, make sure the vendor isn't already planning to add in an minimum tip which can typically be 18% or more.
I live in New York City too, and it has been my experience that restaurants generally will add a service charge for parties of six or larger. This policy is usually stated on the menu. I think the easiest thing to do would be to contact the restaurant and ask about the service charge. If the service charge is included, then you would be under no obligation to add anything more, unless you felt that the service was outstanding, in which case you could add a little more. That would be up to you.
And when we all get uised to 20% tipping, it will re raised to 25%.
Get rid of tipping altogether.
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