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re: Yet another tipping thread
Posted on 11/21/14 at 11:42 pm to Geaux-2-L-O-Miss
Posted on 11/21/14 at 11:42 pm to Geaux-2-L-O-Miss
I ball so hard I tip ATM machines, trashball!!!!!!
1
Posted on 11/21/14 at 11:43 pm to lsu480
Posted on 11/21/14 at 11:43 pm to Geaux-2-L-O-Miss
quote:
please explain to me why you think that I should tip on the tax
Any server who complains about a 50$ tip because you didnt tip on the tax is a douche bag. I used to hate those people I worked with.
Posted on 11/21/14 at 11:49 pm to Geaux-2-L-O-Miss
next time leave the wife at home and bring the girlfiend
Posted on 11/21/14 at 11:49 pm to td01241
Don't get my OP wrong the Server did not complain about the tip, my wife questioned my math and why I didn't tip on the tax. My original question in the OP was should I tip on the tax and if so why.
Posted on 11/21/14 at 11:50 pm to Geaux-2-L-O-Miss
I tip on tax just because it's the first number I see and I really don't care enough about it not to. I don't think tipping 20% on the pre tax number makes you a dick or anything.
Posted on 11/21/14 at 11:51 pm to td01241
quote:
I agree and when I worked in the industry I was never upset with 15% it is what some people deem a good tip, and that was fine with me. But like you said for every jerk off that doesnt tip or tips 10% there is someone who tips 30% . It all averages out to around 20% over time.
I do understand your point of view though.
As you well know, in a perfect world I worked just as hard for my money as the server worked for theirs. So at some point I only care about having a decent meal with reasonable service. I'm not looking for perks, and just want to have a place to eat.
I think some people equate tipping at a restaurant to giving to charity. My thought is it is just a part of your bill. While I ultimately get to decide what I think is fair, it aggravates me that it is starting to become more of an expectation for bigger tips than a reward for exceptional service.
Posted on 11/21/14 at 11:53 pm to Geaux-2-L-O-Miss
quote:
Don't get my OP wrong the Server did not complain about the tip, my wife questioned my math and why I didn't tip on the tax. My original question in the OP was should I tip on the tax and if so why
Technically NO. Sometimes the check will give you 15, 18, 20% recommended tip amounts based on the BEFORE tax total.
Posted on 11/21/14 at 11:55 pm to Bmath
quote:
it aggravates me that it is starting to become more of an expectation for bigger tips than a reward for exceptional service.
In my experience that is very dependent on the kind of restaurant you are eating in. It sounds like the OP was eating in an upscale restaurant, where it is customary to tip well and the service is almost always good. In other, cheaper, places, the servers might not work as hard or be as informed about the menu/wine list but still expect the same type of money those more committed to their job make. Which isn't right.
Posted on 11/22/14 at 12:02 am to td01241
Perhaps, but why would that matter if you are already basing your tip on a percentage of the cost of the meal?
You expect better service at a pricier establishment, and when I tip on that final bill it will be a much higher amount than if I went to Club B's because the food and drinks cost more. Also, those types of restaurants can lend to ordering more because of the way the menus/portions are set up. This will increase the bill because you are getting more courses.
Therefore increasing your tip percentage actually makes little sense at a higher dollar eatery.
You expect better service at a pricier establishment, and when I tip on that final bill it will be a much higher amount than if I went to Club B's because the food and drinks cost more. Also, those types of restaurants can lend to ordering more because of the way the menus/portions are set up. This will increase the bill because you are getting more courses.
Therefore increasing your tip percentage actually makes little sense at a higher dollar eatery.
This post was edited on 11/22/14 at 12:04 am
Posted on 11/22/14 at 12:02 am to Lsu4thewin
quote:
next time leave the wife at home and bring the girlfiend
Who do you think was serving us?
Posted on 11/22/14 at 12:05 am to Geaux-2-L-O-Miss
I was giving you a hard time. I kind of think you can throw percentages out the way when you are spending that much. I dont think any server could reasonably complain about a 50 dollar tip. That's good money if the server is working multiple tables. I kinda feel bad when I eat lunch solo sometimes and am only obligated to tip like 2 bucks...a server working just as hard at a nicer place would get 10 times that for the same work.
Posted on 11/22/14 at 12:06 am to Bmath
Solid points. As someone else stated, I think the 20% rule was just created as a rule of thumb because people are uncomfortable making that decision on their own. I wouldn't be opposed to doing away with the current system and paying servers/bartenders w.e hourly waged deemed fair and leave tips for only truly exceptional service that enhanced your dining experience. I will say as a bartender my wages probably averaged out to 16-18$ pr/hr which I doubt I would've got on that scale 
Posted on 11/22/14 at 12:07 am to tween the hedges
quote:
tween the hedges
That's why I will always leave 5 even if I'm by myself grabbing a quick lunch. It's white guilt.
Posted on 11/22/14 at 12:08 am to tween the hedges
quote:
Humble brag
Braggi about feeding five at 50 plate?
Posted on 11/22/14 at 12:08 am to Geaux-2-L-O-Miss
quote:
To take this a step further, why do we tip on a percentage to begin with? As a hypothetical lets say just my wife and I went to the same restaurant and ordered the $10 appetizer, $18 chicken, $20 pork chop, two glasses of wine ($15 each) and two scotches ($15 each). We are looking at $108. $21.60 would be 20%. Let's now assume we changed our entrée to the $35 fillet and $50 porterhouse with everything else the same. Now we are looking at $155 with a 20% tip of $31. In this instance, what more/extra has the server done for the second meal that he didn't do for the first to justify the extra $10 in tip?
I'm sure it's been answered but that servers tips out bartenders,hosts,and bussers off their percentage of sales. That's why you shouldn't be cheap.
Posted on 11/22/14 at 12:09 am to td01241
I understand the idea but I'm on a budget so I usually go out for lunch so I don't have to spend much. I'll stick with cooking/takeout for dinner unless it's a special occaision
Posted on 11/22/14 at 12:13 am to tween the hedges
I dont judge people who don't do what I do, it's all a matter of personal preference as long as you aren't stiffing them.
Posted on 11/22/14 at 12:17 am to tween the hedges
tween
This was the second part of my OP and you are this first to touch on that subject. You broke it down to a nice place vs a diner for lunch instead of my same place with different priced orders. 20% for lunch at the diner is going to be a whole lot different than 20% at dinner in an up-scale. Yet almost the same amount of effort goes into serving you at both. They both know the menu, both take my drink and food order and both come back to check on my meal after it is brought out and then multiple times to check my drink. So why is it acceptable to give the lunch girl $2-$5 and the up-scale girl $30-$50?
This was the second part of my OP and you are this first to touch on that subject. You broke it down to a nice place vs a diner for lunch instead of my same place with different priced orders. 20% for lunch at the diner is going to be a whole lot different than 20% at dinner in an up-scale. Yet almost the same amount of effort goes into serving you at both. They both know the menu, both take my drink and food order and both come back to check on my meal after it is brought out and then multiple times to check my drink. So why is it acceptable to give the lunch girl $2-$5 and the up-scale girl $30-$50?
Posted on 11/22/14 at 12:21 am to Geaux-2-L-O-Miss
quote:
So why is it acceptable to give the lunch girl $2-$5 and the up-scale girl $30-$50?
Thats just the system in place man. And speaking from some experience, the person working at the upscale restaurant will maybe have a 3 or 4 table section, knowing your bill will be higher, and will have more time to take care of you personally. The girl at the cheaper place will have a lot more tables and will focus more on turning tables quickly. Its a quantity over quality thing and both can even out to around the same amount of money sometimes.
This post was edited on 11/22/14 at 12:22 am
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