How much do you usually tip at restaurants?
- Thread starter probyn
- Start date
It depends entirely on the quality of the service.
My range is anywhere from 15% rounded down to the nearest dollar amount for poor service to 25% or 30% for great service.
My range is anywhere from 15% rounded down to the nearest dollar amount for poor service to 25% or 30% for great service.
O
OnTheWayOut
I find myself being a bit more generous than usual at the moment as I am so happy to be able to have a Barking Squirrel on the patio again! ?
This is close to what my answer would be.
I start at 20%, if my party is wowed at all, it will go up toward 30%.
Service has to be bad to drop under 20%, it can creep toward 15%, if brutal, 10%.
The above being said, I've been to 2 patios since they've opened.
50% both times, quite good service, and the servers have missed 3+ months of work.
15 to 20% and at my favorite restaurant I will even tip when I take-out since the servers there are really good to me (it does help that they are attractive Korean women as well)
Now is the time to rethink this whole tipping culture and move in another direction. Servers need to get a living wage. They will never be able to live on tips when restaurants are at 50% or less capacity. Also people can’t afford more as they may have had salary reductions (I did) or even living on CERB.
Tipping should be done if the service is exceptional, it's quite foolish and frankly stupid to have an unspoken rule that expects guests to pay for someones salary.
It's beyond me why you would tip if the service was mediocre or just plain shit. If you already expect to tip a minimum, because it's deemed socially wrong to not leave a tip, wouldn't it make it easier to assume part of the cost from the start, that way there is never any confusion.
If guests expect a certain minimum level of service then the server should expect a certain minimum livable wage and not be able to be burned by people who don't tip.
If there is consistent shit service or complaints then maybe the employer should take action.
Tips should be an incentive to go well beyond what is expected, not an uncontrollable risk taken by an employee who is just doing their job.
Their wage should be a liability of the business owner, since they are the ones that reap the rewards of good business.
Why should an employee assume risk and not even be guaranteed a payout if their contributions generate significant profit for the company?
It's due to greed, tips are just an excuse to allow businesses to pay their employees less.
https://www.ontario.ca/document/your-guide-employment-standards-act-0/tips-and-other-gratuities
A list of tipping practices across the world: https://en.wikipedia.org/wiki/Gratuity#By_region
Then a story about not tipping gone wrong; an arrest for no tip!
https://www.nytimes.com/2004/09/15/...y-is-just-a-tip-and-thus-not-mandatory-a.html
Then a story about not tipping gone wrong; an arrest for no tip!
https://www.nytimes.com/2004/09/15/...y-is-just-a-tip-and-thus-not-mandatory-a.html
$5 on a $1 coffee. $5 on a $3 coffee. $5 on $20 takeout. $20 on a $50 meal.
To clarify, these are coronavirus rates.
To clarify, these are coronavirus rates.
Having worked in the hospitality field many moons ago I do appreciate good service and demeanour. And am willing to financially reward for it.
Plus since I'm a Oracle of habit. I'm a frequent flyer at the places I enjoy. Therefore the servers and I develop a symbiotic relationship of mutual benefit.
Plus since I'm a Oracle of habit. I'm a frequent flyer at the places I enjoy. Therefore the servers and I develop a symbiotic relationship of mutual benefit.
