Comments on: My Tipping Philosophy

By: Chris

Chris — Fri, 27 Feb 2009 17:21:54 +0000

I normally tip 15% at restaurants. I don’t tip when I order and pick up my own food, but usually tip a dollar or two when they bring the food to me. I don’t tip lower than two dollars even if all I order is something that is small.

What bothers me is this entitlement that tipping is mandatory. I really don’t care that you only get paid $2.01 an hour. If you aren’t happy with your pay then perhaps you should look elsewhere for a job.

Being a waiter or waitress might be considered a “tough” job, but what isn’t really? Should I tip the person who helps me when I call customer service? I am sure there job isn’t easy either. When it comes right down to it, serving food isn’t rocket science.

Who cares if they get their free water, bread and ask you to box their leftovers. It is a job, and I am pretty sure that this free water and bread isn’t taken out of your check. You don’t actually pay for it and are not entitled to an extra tip because I eat some sourdough.

By: David G. Mitchell

David G. Mitchell — Tue, 09 Dec 2008 02:43:40 +0000

I just found a website that purports to explain current tipping standards. For those who are interested, here is a link to tipping standards in the USA:

http://www.tipping.org/tips/us.html

And some countries outside of the USA:

http://www.tipping.org/tips/international.html

By: Ann

Ann — Wed, 26 Nov 2008 23:40:38 +0000

I grew up with the 15% rule and am generally somewhere around there except for breakfast or inexpensive meals. A good server can work their butt off keeping the coffee topped up whie I’m still half asleep and deserves more! lol

That being said, I also did a lot of travel to the UK where a 15% service charge is already included in the tab. Only if service was exceptionally good would I add anything in addition or, if I was getting room service, I’d hand the guy or gal who brought it a pound or two or so. Just a note that people who travel overseas need to check their bill for built-in’s!

I admit that most of the time I don’t tip whoever takes care of my room at a hotel unless I’m staying more than a night or two. I think that this sort of tipping made sense when the people who traveled were monied and the people who did these things actually provided added service, but today…

I have a simple haircut at a low cost salon, so I tip my stylist more. The poor girl is going to school and does a good job and deserves every penny.

By: DRS

DRS — Tue, 25 Nov 2008 16:59:04 +0000

The wife and I enjoy nice bottles of wine when we dine out. If we eat $80 worth of food, we may have also consumed a $200 bottle of wine. We do not tip 20% of the $280 bill. My practice is to consider any bottle of wine as a $40 bottle and base my tip on that modified total bill. In the example, this would mean I tip 20% of $120 (for good service). My reasoning is that the level of effort and service is the same for a $40 bottle as it is for a $1000 bottle. I would not therefor tip $200 for the latter bottle. We feel $8 (20% of $40) is a reasonable tip per bottle of wine presented.

By: Gail

Gail — Tue, 25 Nov 2008 14:57:50 +0000

Martha, To change the system, it has to start with YOU the restaurant owner. Start paying your folks an adequate wage with the benefits you mentioned, post signs saying that our prices may be a bit higher but that is because we PAY our servers an adequate wage and there is no need to tip here and no tipping is allowed. Blaming the tipping on your worker’s schedule is as silly as a parttime office worker being paid only $3.25 hour because they only work 4 hours a day. There is NO law that states you have to pay your servers the bottom of the barrel wages and expect customers to pick up the rest. Paying servers a reasonable amount starts with the owners. Your post makes it clear that you appreciate your servers but not to the extent of paying them enough. YOU are the higher level that needs to change what is happening, not the customer, not the servers, and we definitely don’t need a law changing the system–it has to be the restaurant owners themselves. What higher level do you think can do this change? Why ask for a rule/law to do what you know is right to do? America needs to stop expecting someone to legislate necessary changes and start doing what is a right without a law forcing them into it.

By: martha

martha — Tue, 25 Nov 2008 13:15:17 +0000

I own a restaurant. Our work schedule is not the same as a traditional full wage job. If a server works lunch he/she works from 10:30 until about 2 or 2:30– only about 4 hours at the most. If we paid them minimum wage, now 7.25 in NH, they would make about $32 before taxes. Not really worth much. But with tipping they average $10-$20 an hour (sometimes more) plus their $3.26/hr wage.(but remember, only for about 4 hours.) If they worked an 8 hour shift that would be pointless, because not a lot of people eat lunch or dinner at 3:30. Servers need to work when customers want to eat.
The tipping custom exists. If you don’t like it, don’t take it out on the servers. They are some of the hardest working employees I have. Try to change the system from a higher level. Servers are trying to pay their rent just like everyone else. By the way, my servers are eligible for health insur, pd holidays, vacation, and 401K. Don’t eat out unless you can afford to pay 15-20% tips, if the service is good. We are definitely seeing people tip less since the economy went south. That’s just mean.

By: minny

minny — Tue, 25 Nov 2008 11:37:34 +0000

When in the USA I am amazed at just how many different people expect a tip. Tipping everyone for everything regardless of quality of service is so subservient – not at all what I had expected the American philosophy to be.

I tip here in the UK – but only sometimes and only 10% – 15%. I have never been asked for a tip in the UK and I have never been told a tip was not enough. I have in the USA!

Using tips as an excuse to pay poor wages is appalling. Julie saying a waitress only earns $2.15 an hour shocks me!

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By: Sherry

Sherry — Sun, 23 Nov 2008 17:03:16 +0000

Drive thru workers should get tips too! I work at Starbucks Drive-Thru and it’s a hard job. We take orders, make the orders and get to know the customers while they wait. We also pride ourselves in knowing our regular customers’ orders. Add in cold Canadian winters that blow into our window (and we keep it open the whole time the customer is there waiting) and it’s a tip-worthy job!

Obviously, quality of food and service are primary indicators of what size tips you give (if any), but just don’t forget about your drive thru servers, they may be working hard for you too.