Me too. I’m a good tip for good service. Standard tipper for standard service. Standard for here in Canada, since minimum wage is higher than $3 like in the US, is 15% on pretax total. Canadians don’t need tips like they do in the US.Guess I'm cheap and not afraid to admit it.
NOt cheap.....I find servers expect big tips even for so so service ...its up to the person who is tipping if you felt it was very good or so so ..My family (4 adults 1 child) dined at Baton Rouge and our bill totaled to $320...tipped $40 which is 10%+ but the lady is running 4 tables....was I cheap though for tipping less than 18%
You are expected to tip on an “after tax” bill anyway. So you give a tip on a tax or a tax on a tipThe alternative is having that “15%-20%” priced into each and every meal is it not?
Which
If fixed and priced in, it’s priced in no matter the service, no matter the quality of food ( seafood vs pasta) no matter how well the food is cooked, no matter how many hours a table is occupied.
And no matter what, your bill is inflated by 20%. Which means the taxes on said bill, likewise higher by 20%.
um, no you most certainly are not.You are expected to tip on an “after tax” bill anyway. So you give a tip on a tax or a tax on a tip
I have visited a few countries in Europe, mainly Ireland and Denmark where my son and family live, absolutely no tipping, reason why? In Copenhagen the normal wage for bar and wait staff is equal to $20. CAD. per hour.um, no you most certainly are not.
The tip is based on the gross.
Should add.
But if that’s what you do, the extra couple dollars is going to the server. Not the govt.
Same in most parts of Europe. I was in Portugal they have VAT, so if the price is $20 Euros that is what you pay, no extras.I have visited a few countries in Europe, mainly Ireland and Denmark where my son and family live, absolutely no tipping, reason why? In Copenhagen the normal wage for bar and wait staff is equal to $20. CAD. per hour.
I totally reject that notion and "only" tip on the pre-tax amount.You are expected to tip on an “after tax” bill anyway.
Why would this be bad? I know the total cost and can decide whether to indulge if I feel the price/value is acceptable.The alternative is having that “15%-20%” priced into each and every meal is it not?
Which
If fixed and priced in, it’s priced in no matter the service, no matter the quality of food ( seafood vs pasta) no matter how well the food is cooked, no matter how many hours a table is occupied.
And no matter what, your bill is inflated by 20%. Which means the taxes on said bill, likewise higher by 20%.
Assume you were there for 2 hours. That is a $20/hr rate on your tip. Meanwhile, that same server may get the equivalent at each other table they have. In your example, 4 tables means $80/hr in tips plus the minimum wage of $15/hour. More than suitable compensation for the job they are doing.My family (4 adults 1 child) dined at Baton Rouge and our bill totaled to $320...tipped $40 which is 10%+ but the lady is running 4 tables....was I cheap though for tipping less than 18%
I have never tipped after tax. But you are correct that with the current keypads, the tip is being done after tax. I previously tipped 10% (rounded up) consistently. Now, I typically do 15%. Any complaints, and they will get a nickel.You are expected to tip on an “after tax” bill anyway. So you give a tip on a tax or a tax on a tip
Yes I agree ....every experience is different every restaurant , food , service.they get what i give them
That's exactly what i'm thinking...all the while we're being served, she's also serving 3 more tables with a minimum 3 people in each...now I don't know how much the other tables ran their bill but being this is a "semi-fine dining" or at least trying to be....even if she end up getting $60 for 2 hours...that's not bad. we didn't stay longer than an hour and a half as i have to be somewhere after dinner.Assume you were there for 2 hours. That is a $20/hr rate on your tip. Meanwhile, that same server may get the equivalent at each other table they have. In your example, 4 tables means $80/hr in tips plus the minimum wage of $15/hour. More than suitable compensation for the job they are doing.
Obviously a lot will vary. How popular a restaurant is. What kinds of foods. $100 seafood dinner vs $30 pasta…what kinds of alcohol/how much. How many servers there are. Is it 6 covering 16 tables, or 4.That's exactly what i'm thinking...all the while we're being served, she's also serving 3 more tables with a minimum 3 people in each...now I don't know how much the other tables ran their bill but being this is a "semi-fine dining" or at least trying to be....even if she end up getting $60 for 2 hours...that's not bad. we didn't stay longer than an hour and a half as i have to be somewhere after dinner.