Quote:
Originally posted by robustpuppy
Less than 15% is stiffing. I 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.
|
Did you read the piece in the Times about how studies show people personable waiters better, and that service usually isn't the prime deciding factor in tip size? It was in last week's oped section.
I do 25% if the person is exceptionally nice and super and I've loved the meal and am pretty drunk. I'll also tip way extra if I don't feel on dealing with getting change for the bills I have.
