Quote:
Originally posted by sebastian_dangerfield
BTW, what’s a “stiffer?” I tip 15% for bad service, 20% for good.
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Less than 15% is stiffing. I usually tip about 25% for good service, the percentage slides upward for less expensive meals and downward for fancy joints. Also, the standard is higher the fancier the place.
The problem with only tipping 15% for bad service is that the server will sooner conclude that you are cheap than that she or he sucks. But I don't want to have a "you know, I'd have tipped you better if you hadn't done x, y, and z, which constituted bad service" after half my meals, so I think 15% is necessary given that (i) the person is being paid less than the minimum wage, (ii) the restaurant may pool tips rather than let each server keep his or her own, (iii) regardless of the system, the servers have to tip out the busboys, kitchen, and bar staff, and (iv) I make a lot of money and they don't.
