Quote:
Originally Posted by alwann
Question: Let's say it's a dinner out. Do you base your tip on the pre-tax total or after tax? Basing a tip of the total including tax can make a big difference, either for you or the server.
Rant: Also, did you ever think about how illogical the tipping scheme is? It's based on the cost of the meal. Not on how much effort went into serving it. Suppose I get the filet mignon and tip 20% on a $40 dinner. The guy in the booth behind me gets meatloaf and tips 20% on a $15 meal. My waiter gets $8 tip. The meatloaf server gets $3.00. Same amount of service. Sure, I understand tips are usually pooled and shared, but not always. What's more, the hardest working staffers, the cooks, may not get any of the tip money.
Rant 2: Where will this stop? Tip jars are showing up everywhere. My local Winn-Dixie had tip jars at the check-outs. They weren't there when the minimum wage was lower. What's next: tip the doctor for giving you a correct diagnosis?
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I totally agree. This is why I usually way over tip in Waffle House and undertip in upscale restaurants. The establishment and amenities are already priced into the meal.
So, if you just consider SERVICE the Waffle House waitress takes your order, fills your coffee cup 2 or 3 times, brings your meal, calls you sweetie, and brings the bill. Say you ordered eggs and bacon. With coffee less than 10 bucks. 20% tip?- $2.00.
A steak at Chop House and 2 glasses of wine. About the same service (again ignore the atmosphere - you pay for that in the meal) and the bill is around 50 bucks. 20% tip? - $10.
Stupid custom. I wish the servers were just paid a decent wage and there was no tipping like in many European countries.