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Next you'll demand the government force people to eat out at least once a week.
I tip based on the service and the food. I'm generous enough, but I'll not have someone tell me what I have to tip. I'll stop going to restaurants entirely first.
Next you'll demand the government force people to eat out at least once a week.
I tip based on the service and the food. I'm generous enough, but I'll not have someone tell me what I have to tip. I'll stop going to restaurants entirely first.
"Tipping" is one of the main reasons we don't eat out actually; or get a haircut for that matter.
Location: Stuck on the East Coast, hoping to head West
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I have been a server and, quite frankly, it was the easiest money I've made. Really. Between the busboys and the foodrunners, I basically took the order and the money. I also worked at smaller places where I had to do more, but still easy. I had a few difficult customers, but I've always been good at reading people. Customers who were difficult got average service. Great tippers got great service. I never took anything personally.
Now, I tip purely based on service. If the service is bad, so is the tip. If it's really bad, I'll speak with a manager and leave. If the service is good, I tip extremely well.
I love tipping. I feel like it gives me more control regarding the service. I don't wait for drinks, I get great tables, and I get great service. Win-win for me. Incidentally, I don't go to places where tip is added in. They always suck and they always have servers no other restaurant wants.
Overall, if you're not making good money with tips, the issue is with you.
If a law was passed where I had to either tip 0% a specified amount like 15% or 20%, I'd be tipping 0% from then on. Eventually, the politicians would understand they are complete and total morons and revoke the law.
The idea of a tip is for the customer to pay the server based upon the performance. My tips range from 0% to 500% depending upon the circumstance.
If I go to a restaurant and the kitchen is all screwed up, not the fault of the waiter, and the manager comps our $30 meal, I'd probably leave the waiter $10 to even $30 as a tip depending upon how they handled the situation.
If I'm at a Mexican restaurant meeting friends, and I'm not eating or drinking, but sipping on a soda and snacking on the chips for an hour, if the drink is $2, I'll probably leave a $10 bill.
If I take my wife out for our anniversary to a really expensive restaurant and the service couldn't be any worse and the bill is $200, I might leave a $5 tip.
Generally speaking, I tip between 15% and 20% for an average job done by the server. 20% to 25% for a really good job.
The largest tip I've given proportionally for a mid level meal was $80 on a $120 check.
Tips are 100% based on the waiters service. Not the food, not the waot to be seated. Just their service.
15% is always a minimum unless it was very bad.
I.e. if I'm eating hot wings and I'm out of water for 15 minutes without seeing my waiter or waitress.
Normally I tip average and certainly tip better if they go above and beyond.
If it was set at 15% the waiter or waitress would have little incentive to make your meal enjoyable. If I'm out to a meal I prefer a pleasant helpful person. Not someone who doesn't care much knowing they will get paid the same regardless.
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