re: Do you tip on the entire check amount or the pre-tax check amount?

I tip in $50 increments. I frequent the same places regularly and that gets me great service pretty much every time I dine.

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But here is another question, what if they add other fees like a credit card processing fee

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Oh God, whatever will happen to your retirement plan if you tip 20% on 2.4% of the bill?!?

The OT: 30A and Disney are for the poors.

Also the OT: Do you tip on that extra 10%?

Pre-tax. And 15% of that pre-tax amount is standard for good service. Unless you and your table are a major pain to deal with, like complicated special orders, rude, constantly needing something, and generally sucking up the server’s time for no reason…if that sounds like you and your table, you should definitely be tipping more.

Why the frick would anyone tip someone for taxes? The most insane idiotic thing I can think of. So basically, you’re rewarding the server for the state taxing you?

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Why the frick would anyone tip someone for taxes? The most insane idiotic thing I can think of. So basically, you’re rewarding the server for the state taxing you?

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I can’t imagine being this passionate about something that equates to less than a dollar

A tip should be lagniappe for doing a good job not cost as much as bringing another person or two to dinner. Restaurant’s should not be allowed to pay below minimum wage for servers. What other industry can get someone to work for basically free and put the burden of paying them upon customers. Their food should turn enough profit to pay competent employees. That’s one thing Europe may have gotten right.

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Restaurant’s should not be allowed to pay below minimum wage for servers

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Well they can’t. This is such a misnomer

In regards to the problems you are thinking about having to tip more at a high priced place.
Generally it used to be that a server that was at a high end place had to work several years at lower end places to get experience. And even then when they were hired at the nice places they would have to be like an apprentice or server assistant.
So they learned a “skill”. They were able to describe the menu items perfectly, read the mood of the customers and make things better, time food arrival by course, and know the ins and outs of the wine menu.
This they deserve the higher tips.
Now most diners are slobs and don’t care about any of that as long as food is thrown in front of them so they can stuff their fat asses.

And just because someone works harder it doesn’t always equate to higher pay. It’s why grass cutters and lots of unskilled labor work very hard but doesn’t earn shite.

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Restaurant’s should not be allowed to pay below minimum wage for servers. What other industry can get someone to work for basically free and put the burden of paying them upon customers. Their food should turn enough profit to pay competent employees.

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While I agree with this, this isn't how it works currently.


ETA: I was once at dinner (at a high end restaurant) with some of my wife's colleagues and their husbands and I heard one of the guys mention that he doesn't tip on alcohol. I tipped more than my usual because I felt bad for the waiter. It wasn't like this couple was buying $200 bottles of wine or something either, I want to say they had a couple cocktails and glasses of wine.