Are We At The Tipping Point?
- Thread starter glamphotographer
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Guess I'm cheap and not afraid to admit it.
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%.
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%.
Tipping has become omnipresent. Every restaurant now asks for a tip, regardless if you're picking up food or not. The food delivery people and Uber drivers expect one.
But, I understand why. The companies pay them shit. So, they need to live off the generosity of others. Now, I know restaurants operate on razor thin margins, so I don't know what the solution is in regards to paying the minimum wage to staff. But, I also don't think it would result in the food or service suddenly being shitty. If prices did rise, you would expect better care. But the wait staff wouldn't be stressed out about getting shafted on a tip by @bazokajoe (jk) or others.
But, I understand why. The companies pay them shit. So, they need to live off the generosity of others. Now, I know restaurants operate on razor thin margins, so I don't know what the solution is in regards to paying the minimum wage to staff. But, I also don't think it would result in the food or service suddenly being shitty. If prices did rise, you would expect better care. But the wait staff wouldn't be stressed out about getting shafted on a tip by @bazokajoe (jk) or others.
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.
I’ll be considered cheap. That is fine by me as well.
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 ..
Its like tipping an SP but thats another story for a different thread lol
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
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.
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 totally reject that notion and "only" tip on the pre-tax amount.
What is the reason for tipping on tax? They did a good job of calculating the 13%. A tip is the reward for good service and good food and the tax has nothing to do with that.
What if the tax was 30% or 40% or 50%, would you still give 18% of the after tax amount?
Why would this be bad? I know the total cost and can decide whether to indulge if I feel the price/value is acceptable.
After the pandemic, as I starting back to restaurants, many had higher prices. I still go to several of these because I feel the value is there. I found the price increases at Wild Wing to be ridiculous so have not returned.
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.
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.
Yes I agree ....every experience is different every restaurant , food , service.
But guys if you had a hot server and she smiled at you every time she came to the table ....and your thinking I want to fuck this girl...
How big is your tip them? And not the one in your pants
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.
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.
On average servers that I’ve spoken with, across a few restaurants ( they didn’t work at just 1)….average about $28 hr
How many hours a week do they get. Most don’t get 40….how many weeks a year do they work….etc.
There's already a thread on this:
