^Anyone that doubles back to take money off the table should be sold to ISIS. If you don’t want to tip, for whatever reason, man up and let the whole table see you’re a cheap bastard. Doubling back makes you not only a cheap bastard, but a lying asshole as well.
^ +1
Think it depends where you are. The main rationale for tipping higher in the states is because some states have a very low wage for the waiters, IIRC.
In Canada they get paid a decent minimum wage, but it’s still expected to be at least 15%, and that’s fine. The only time it goes below that IMO, is when the server was rude or non-existent.
That happened to me on a date, but luckily only once.
So it’s still makes sense to tip just a bit less in Canada (15 vs. 20%) even though they make probably 3-4X the fixed wage their US counterparts (~$8-9/hr vs $2.50)?
In PPP terms, no.
But a lot of what we do is dictated by customs and traditions without rhyme or reason, and gratuities aren’t a science, just as service isn’t.
If people know how to serve and make you look good in front of your date, whats a few more bucks on the table as thanks?
I just really wish we could move further away from a “tipping expected for doing the bare minumum/required” culture, and that we shouldn’t be effectively subsidizing the sub-minimum wages that they’re allowed to pay in the US.
Pay servers and bartenders for their value, bake it into the retail price, and call it a day. If they go above and beyond and I want to recognize that, it’s my perogative.
I agree. It’s basically why I start with 15% + rounding up as the baseline for “meh” level-service (until the situation changes as you describe) but am happy to give more for anything that in some way impresses.
I use 15% mostly because that’s what I was taught growing up. It’s true that society has become steadily more brutal over the years to anyone who earns money through selling their labor over the years, and so maybe it’s time to up that baseline.
I don’t think you understand…
+1
Are there anyone here who is against tipping? I think in Europe, the service is included in the price of the food.
EDIT: Oops, now I see KrazyKanuck’s comment above.
I’m with Pink on this one. Gimme my dollar back.
I went out with a Swiss guy last night for a 2 hour business dinner. He tipped $5 on a $150 check.
I had to wait for him to leave and go add $25. I guess he doesn’t know minimum wage for a waitress is $2.25.
Pulls out a calculator (sigh)… I speak italian and leave nothing haha
Sebastian Maniscalco had a hilarious take about how to pay a bill when out with a group and how to tip.
It starts at 32:30
Etiquette question - if you are out with acquaintances (not close friends who wouldn’t care much), do you tip equal amounts per person or 15% of each one’s bill? I can see arguments for both - the guy who ordered the most expensive dish didn’t necessarily get the most service, so he shouldn’t have to pay extra; OTOH he did up the total on the bill so paying equal amounts would cause the girl ordering a side salad to tip too much compared to her bill.
I mean, are we really down to establishing protocol over a few bucks?
WTF, minimum wage for waitressing in US is $2.25 - jesus! The fact that you HAVE to tip across the pond makes complete sense now.
Here in London most restaurants automatically include a 10-20% service charge on your bill and it says in the fine print that you can request that to be taken off (doubt anyone in the history of eating out has ever done that, unless of course everything was shit).
^Performance-based comp is where it’s at these days.
I’m all for raising the server wages to whatever is fair market wage (adjusted for establishement + regions) and killing off tips.
Though I’m highly positive the servers do not want this at all, as they would secretly have to admit they probably make more under a tip system and secretly don’t pay taxes on cash tips.