I always tip at least 15% in restaurants and bars. If the service is good, the tip goes up to 20% or higher.


Question- To all the non-tippers/minimal tippers out there- would you prefer that all restaurants that operate on gratuity now simply raise their prices to pay waiters on salary. Realistically, when you consider the payroll taxes etc. that would have to be paid, you cost would likely go up 30-40% over what your meal currently costs. Would that be all right with you?


There is a part of me that wishes the restaurant industry did pay wait staff better instead of relying on gratuities because people who do not tip irritate me and I do believe it unfortunately impacts the perception of Black folks in restaurants. I think that if they switched to salaried wait staff and had to raise the cost of meals accordingly, all of the truly cheap non tippers would just stay home and complain about how expensive Fridays, etc. had gotten and make it easier for everyone. I could get seated faster at the Cheesecake Factory and the establishments and the staff would make about the same on less people. I suppose the only bad effect would be they may need fewer waiters and some people may be out of a job.

I generally Tip 15-18% for good Service. 20% for great service. Because I have a Son that is 6, there are extra steps taken by good service staff. (Booster when he was smaller, etc)

My son and I have been in restaurants since He was about 1 year old (First fast food, then Diners, then Cafes, then restaurants) so I appreciate the patience of the Servers in the early era of Teaching him to be have a restaurants.

Monika

I tip for service rendered at least 15% but most establishments have already figured in the gratuity anyway in the cost of the meal. Anything above that built in gratuity was for good service!:) Which is pretty hard to come by lately. Most don't realize that they are earning that tip!:confused:

my husband says never tip more than you give the Lord---10% lol

I try to tip %15. It's a lot better from what I used to do and just tip what I could afford, even if it was WAY less than 15%. Perhaps when I become gainfully employed I'll consider tipping more whenever I do go out to eat.

LMAO!!!!!!!!!!!!!!!!!

ROTFLMBO!!!!

Now that's a good argument!

:D
I tip 20%, but I don't think that the way in which I normally determine how much to tip is very fair, basing it on how much my food is.

What if I get something really inexpensive? That doesn't mean the server gave me bad service, so why should they only receive a percentage of what my bill comes out to?

I wish there were a certain dollar amount standard instead of the percentages.

That's classic! (the tithing comment)

I usually tip between 15% and 20% but only if I receive decent service. If I receive poor service, I'm not ashamed to say that I don't tip at all. I also tell the person that the service is poor so they will have an opportunity to shape up and better themselves for the next customer b/c your girl is all into self-improvement and improvement of others. LOL

In my opinion, a tip is not a guarantee. It is a quid pro quo for doing your job, which I *include* providing decent service. If one has not provided decent service then one has not done his/her job and therefore the only tip is: "get your act together."

I also really wish that restaurants would just pay a decent hourly wage instead of paying such meager hourly wages and forcing service personnel to rely on tips to make ends meet. Why can't the restaurants pay a decent wage like most other employers (at least) strive to?

SC