- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Tipping businesses
Posted on 5/18/20 at 1:52 am to Steadyhands
Posted on 5/18/20 at 1:52 am to Steadyhands
quote:
What if it's bad service?
Then no tip.
0
Posted on 5/18/20 at 5:32 am to AlonsoWDC
quote:
It's a goddamned guide for people who can't calculate.
Are you upset that these suggested percentages start at 15%?
If you actually are an MD like someone suggested, you sure seem to be a cheap one. Take food home from the cafeteria next time.
Agreed, but I cannot remember the last time I saw one that start at 15%. They almost always start higher than that.
Posted on 5/18/20 at 5:51 am to Steadyhands
quote:
Well 15% was the fairly average tip for a long time...but no that doesn't bother me. What does bother me is when you have some electronic system and there is an automatic minimum. 15% is for basic arse service. 20+%is for good service. What if it's bad service?
I am not patronizing a place that automatically adds the tip to my bill. I don't mind the suggestion at the bottom. I can do the math, but if they want to do it for me, I'm fine with that. A tip is meant to be a reward based on service. I am very generous when service is excellent, but if I'm ignored like I was the other day, the tip is far below 15%. When I say ignored, I mean not seeing you waiter for a very long time, and having to get another employee to find them so that you can get condiments that should have came with your entree, like ketchup for fries.
Posted on 5/18/20 at 7:28 am to Eightballjacket
Restaurants need to start paying a competitive wage and let the prices reflect it Do away with tipping unless the service is extraordinary.
It's been tried and it's been a complete disaster ( on a larger scale).
Posted on 5/18/20 at 7:41 am to nwacajun
quote:
Restaurants need to start paying a competitive wage and let the prices reflect it Do away with tipping unless the service is extraordinary.
It's been tried and it's been a complete disaster ( on a larger scale).
It's my understanding that tipping is rare in Europe. How do their waiters and restaurants survive without much tipping?
Posted on 5/18/20 at 7:45 am to Scruffy
quote:
Do you like when businesses put percentages on their receipts?
Does that change what you tip?
Its a non factor to me. I have always just doubled the tax unless of course service was poor, then I will reflect that in my tip. If its fantastic service, I will add to it simply for no other reason than I think hard work and excellence should be rewarded, and no other reason than that.
Posted on 5/18/20 at 10:39 am to ClampClampington
I never take a bonus from my clients. It is up to management to evaluate my performance and adjust accordingly. We would never ask our clients to supplement our staffs income directly.
Posted on 5/18/20 at 10:42 am to Scruffy
quote:
Do you like when businesses put percentages on their receipts?
Like the “15% = $x.xx, 20% = $y.yy” etc? It’s nice, but I don’t hate if a place doesn’t do it.
quote:
Does that change what you tip?
No, I usually start at 15-18% and adjust up or down based on service. Putting the line on the receipt makes no difference other than letting me see the math instead of using my phone calculator.
Posted on 5/18/20 at 10:45 am to Parmen
quote:
I don’t tip for takeout. For takeout, I’m leaving my home to go pick up the food. Tipping $10 to an employee for handing me a bag curbside, yeah that’s a negative
I tip a little for takeout because they’re packaging it up and bringing it to me.
I’m tipping a lot more now because I want to help the businesses and workers who are out there trying to earn money in a time where it’s very hard for them to do so.
Posted on 5/18/20 at 11:23 am to TH03
quote:
Like the “15% = $x.xx, 20% = $y.yy” etc? It’s nice, but I don’t hate if a place doesn’t do it.
I don't mind this but it chaps my arse when their percentage includes the tax amount. While it is only about 2% extra, I do not believe in tipping on tax and to me this is a dishonest number calling it 20%.
Posted on 5/18/20 at 11:26 am to Scruffy
Move decimal place over to the left one place and double. Done.
This post was edited on 5/18/20 at 11:27 am
Posted on 5/18/20 at 11:32 am to greygoose
quote:
It's my understanding that tipping is rare in Europe. How do their waiters and restaurants survive without much tipping?
Europe also displays the post-tax total in stores. Point being - they didn't go from decades of X and switch to Y.
Restaurants in the US have attempted to move to a no-tipping model. To make up for it, they had to increase their prices. It has never worked out well for them.
The only way you'd really see it work would be for all restaurants to do it simultaneously. Otherwise, people are going to go to the place with lower prices.. even if it isn't truly lower once tip is factored in.
Posted on 5/18/20 at 11:35 am to AUCE05
quote:
I never take a bonus from my clients. It is up to management to evaluate my performance and adjust accordingly. We would never ask our clients to supplement our staffs income directly.
You aren't asking your client or customer, they are voluntarily offering it to you because they enjoyed the service. But good for you man..
Posted on 5/18/20 at 11:36 am to Geaux-2-L-O-Miss
I normally tip 15% to go and +-25% on dine in meals.
Posted on 5/18/20 at 11:48 am to Scruffy
I don't mind the percentages. I'm gonna tip around 20% each time unless its extraordinary service...then I'll leave 25-30%...
Which really doesn't matter I guess because that server has to split their tips with everyone. That's when it started seeming unfair to me. Why should my super waiter get the same tip allocation at the end of the night as your shitty waiter?
Which really doesn't matter I guess because that server has to split their tips with everyone. That's when it started seeming unfair to me. Why should my super waiter get the same tip allocation at the end of the night as your shitty waiter?
This post was edited on 5/18/20 at 11:49 am
Posted on 5/18/20 at 11:50 am to AUCE05
quote:
I never take a bonus from my clients. It is up to management to evaluate my performance and adjust accordingly. We would never ask our clients to supplement our staffs income directly.
Posted on 5/18/20 at 11:52 am to JDPndahizzy
quote:
that server has to split their tips with everyone. That's when it started seeming unfair to me. Why should my super waiter get the same tip allocation at the end of the night as your shitty waiter?
Huh? It is extremely rare for servers to pool tips. Bartenders, yes. But servers do not.
Servers do tip out the kitchen and/or bartenders though.. since the whole idea is that everyone worked together and only one person is getting tipped. Still though, they tip a % out from their total sales, so your large tip is still going to the server.
Posted on 5/18/20 at 11:56 am to LouisianaLady
quote:
Huh? It is extremely rare for servers to pool tips. Bartenders, yes. But servers do not.
Servers do tip out the kitchen and/or bartenders though.. since the whole idea is that everyone worked together and only one person is getting tipped. Still though, they tip a % out from their total sales, so your large tip is still going to the server.
Good to know!! I guess I heard it wrong.
Posted on 5/18/20 at 12:04 pm to JDPndahizzy
I usually start at 15% and adjust up according to how hot the waitress is. IRL 8's and 9's might get 30%.
Posted on 5/18/20 at 12:05 pm to JDPndahizzy
If they put a tip on the bill it is not a tip but a surcharge.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News