A granddaughter was working as a server in an upscale steak house in Austin, Texas, during her senior year in college. She came home with some real horror stories about undertipping. One of her associates served a group a dinner that came to over $200 and was left a $5.00 tip.
The granddaughter, who is attractive, intelligent and attentive generally does exceptionally well on tips.
Where she worked there was a practice of sharing a portion of the tip income with the busboys.
For years I have tipped 20 percent of the check (including tax), rounded up to the next dollar. Usually if the check includes a pre-determined 18 percent "suggested" tip I just let it go at that. Just lazy I guess.
If the service is not attentive I tip 20 percent on the meal cost (not including tax) and don't round the amount up.
If the service is actually substandard I lower the tip, perhaps down to ten percent. Always mindful that tips are the principal source of income for the server, I consider ten percent the floor for my tipping.
I don't foresee any change to the tipping practices in the food service industry in our country no matter how much some people resent it.
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