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Posted on 12/14/12 at 9:53 am to Catman88
quote:
Its the standard via the fact that when every restaurant I have ever heard of takes auto gratuity they take it pretax.
This is what sparked the debate. I have a tip calculator app for my phone which makes the math easy. It's just a matter of which number to plug in and the percent to tip.
Again, I have ALWAYS used post tax and 20% as a guideline (depending on the service). We usually pay in cash which also has an impact on what we leave. I hate being THAT GUY that wanted $5 back on a $200 dollar bill.......
Posted on 12/14/12 at 10:00 am to Aubie Spr96
Usually post tax, although occasionally I have done the double-the-tax thing and rounded up or added $1-2. (Only double the tax around BR, because I know our tax rate is 9%.)
It seems like if you use a credit card, you're more likely going to tip based on the total bill, because that's the way the receipt is presented to you:
Total of bill $XXX.XX
Tip __________
Total __________
Signature __________________
Most of the time, I just look at the itemized check to make sure everything was charged correctly, barely glance at the pre-tax subtotal, and then look at the total. Subtotal usually doesn't appear on the credit card receipt, so when I add my tip on the tip line, I figure 15-20% of the total bill (depending on service) and round up. I guess I could go back and look at the subtotal from the itemized check, but I rarely do.
It seems like if you use a credit card, you're more likely going to tip based on the total bill, because that's the way the receipt is presented to you:
Total of bill $XXX.XX
Tip __________
Total __________
Signature __________________
Most of the time, I just look at the itemized check to make sure everything was charged correctly, barely glance at the pre-tax subtotal, and then look at the total. Subtotal usually doesn't appear on the credit card receipt, so when I add my tip on the tip line, I figure 15-20% of the total bill (depending on service) and round up. I guess I could go back and look at the subtotal from the itemized check, but I rarely do.
Posted on 12/14/12 at 11:10 am to Dorothy
And if you are Patrick_Bateman it looks like this:
quote:
Total of bill $500.00
Tip $60.00
Total $560.00
Signature Patrick "On a budget but eating at Ruth's with a bunch of people who drink a lot of wine, so that just sucks for you, Mr. Waiter" Batemen
This post was edited on 12/14/12 at 11:11 am
Posted on 12/14/12 at 11:31 am to Aubie Spr96
quote:The math is easy already. Move the decimal one spot to the left and that is 10%. Work from there depending on what percent you want to leave.
This is what sparked the debate. I have a tip calculator app for my phone which makes the math easy. It's just a matter of which number to plug in and the percent to tip.
Posted on 12/14/12 at 11:34 am to saderade
people really can't figure 20% of a specific number in their heads ? 
Posted on 12/14/12 at 11:40 am to Aubie Spr96
You know, I appologize but I can't help myself.
It is never polite to push over a sleeping cow!
It is never polite to push over a sleeping cow!
Posted on 12/14/12 at 11:44 am to DrEdgeLSU
quote:
And if you are Patrick_Bateman it looks like this:
quote:
Total of bill $500.00
Tip $60.00
Total $560.00
Signature Patrick "On a budget but eating at Ruth's with a bunch of people who drink a lot of wine, so that just sucks for you, Mr. Waiter" Batemen
That's some funny stuff right there.
I start at 20% post tax and tip accordingly up or down, depending on service. I round it off and I'm usually above 20%.
I have a fear of people who are cheap tippers. If I'm at a table with a group of folks and there are separate checks, I always put in some extra on my tip just in case there's a Patrick Bateman in the group.
Posted on 12/14/12 at 12:48 pm to TigahRag
quote:
Message Posted by TigahRag people really can't figure 20% of a specific number in their heads ?
These threads are always funny. Several pages of people complaining about tipping practices in the US like its gonna change.
Posted on 12/14/12 at 1:40 pm to Rouge
quote:
Just tip based on time at the table and number of visits. Add for special requests or knowkedge
$6/hour plus $0.50 per visit plus $1.00 per specialized knowledge (food rec, win rec, etc)
The most important thing in tipping threads is to completely ignore anything that Rouge says
Posted on 12/14/12 at 2:10 pm to BestBanker
Anyone gonna take a stab at my question from earlier:
You buy a bottle of $100 wine. What do you tip? Do you tip the same way you do for food service?
You buy a bottle of $100 wine. What do you tip? Do you tip the same way you do for food service?
Posted on 12/14/12 at 2:14 pm to Powerman
quote:
The most important thing in tipping threads is to completely ignore anything that Rouge says
Truth Posted on 12/14/12 at 2:20 pm to BestBanker
quote:
You buy a bottle of $100 wine. What do you tip? Do you tip the same way you do for food service?
I've had a fair amount of experience on both sides.
Well more in the $40-$80 range.
I generally tip depending on the situation.
If I sit at a bar/restaurant and I'm just drinking at a bar table that serves food, I'll tip 20% because I know I'm taking a table from a server.
If I'm at a bar that serves liquor only, and I have a bottle presented and served, I'll tip based on time and service. Generally $5-$10 depending on bottle price.
I've never seen a standard on either side as what to tip.
Posted on 12/14/12 at 2:21 pm to BestBanker
quote:
You buy a bottle of $100 wine. What do you tip? Do you tip the same way you do for food service?
Are you at the bar, getting it served by the bartender?
Or are you at the table, and it is served as part of your meal experience?
I think that my answers would differ in those two different scenarios.
Posted on 12/14/12 at 2:23 pm to LSUAfro
Thanks, fro. Now taking this a little further, and this is not directed at you, but if the wine is part of the overall dinner bill, do you separate it's cost out and calculate your tip this way?
ETA: and let's make it more interdasting with a $150 bottle.
ETA: and let's make it more interdasting with a $150 bottle.
This post was edited on 12/14/12 at 2:25 pm
Posted on 12/14/12 at 2:30 pm to BestBanker
quote:I don't separate it out, but it depends on the table as well.
but if the wine is part of the overall dinner bill, do you separate it's cost out and calculate your tip this way?
If the table is celebrating, and $80 bottles are flowing freely, and $1,000 worth of wine is on the table and $600 worth of food, I'm probably tipping about 15% on the total. It really depends on the server. If the service was spot on, and really didn't miss a beat, I might do 20%, but wouldn't feel obligated on that much wine. These parties usually get hit by auto grat.
The norm on a bottle or two is tipping on total bill, but some old school folks insist on separating wine out.
ETA: Price for most is irrelevant on tip for a bottle or two. If you can afford $150/bottles, you usually aren't worried about an extra $10-$20 in tip.
This post was edited on 12/14/12 at 2:32 pm
Posted on 12/14/12 at 2:38 pm to BestBanker
quote:
Thanks, fro. Now taking this a little further, and this is not directed at you, but if the wine is part of the overall dinner bill, do you separate it's cost out and calculate your tip this way?
ETA: and let's make it more interdasting with a $150 bottle.
Ok, I am imagining taking my wife out to dinner, obviously somewhere nice that has an extensive wine menu, and we select a $150 bottle to celebrate some momentous occasion. Let's imagine that this meal would be $75-100 per person before the wine. That might even include a drink at the bar or with appetizers. So, our bill is $175 before the wine, and $325 after.
On a $325 check, 20% is $65. If I separated it out and did 10% for the wine and 20% for the meal, the tip is now $50.
I'd feel like a cheap bastard if I tipped only $50 on a $325 meal, and if I can't afford that additional $15, I shouldn't be out buying fancy meals and $150 bottles of wine in the first place.
Posted on 12/14/12 at 2:39 pm to LSUAfro
quote:
and $1,000 worth of wine is on the table and $600 worth of food, I'm probably tipping about 15% on the total
no server deserves to make $225 on one table, imho
they are a server for a reason
Posted on 12/14/12 at 2:44 pm to DrEdgeLSU
Posted on 12/14/12 at 2:47 pm to DrEdgeLSU
quote:i cannot stand this mindset
and if I can't afford that additional $15, I shouldn't be out buying fancy meals and $150 bottles of wine in the first place
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