Opinions on tipping

[lauralouwho]

My granddaughter is a server and has mentioned to me several times that many dont tip appropriately. By appropriately I mean 18% -20% for good service. I'm aware that money doesn't grow on trees and eating out can be expensive but servers are people too and have bills to pay. Many severs have the job they do because it's flexible and allows them to pursue other opportunities. If you don't value them as people or the job they have chosen, then why do you go out? And what constitutes good or poor service to you?

[manaboutown]

15% is a normal appropriate tip, not 18-20%. When I was young in the 1960s it was 10%.

[mixsonci]

In the 60's, gas was .25 and movies were about .50 so what's your point. Costs on everything have gone up since we were young including tipping.

[Mrs. Robinson]

My granddaughter is a server and has mentioned to me several times that many dont tip appropriately. By appropriately I mean 18% -20% for good service. I'm aware that money doesn't grow on trees and eating out can be expensive but servers are people too and have bills to pay. Many severs have the job they do because it's flexible and allows them to pursue other opportunities. If you don't value them as people or the job they have chosen, then why do you go out? And what constitutes good or poor service to you?

Tipping has nothing to do with valuing serving staff as people, but it definitely has to do with the job they are doing.
Tipping also has nothing to do with why people go out to eat and I find that question offensive.

A person's tip is a direct reflection of good or poor service.
It has to do not only with service and but the method with which the service is delivered.
Perhaps your granddaughter doesn't know the difference.

I'm sure you love your granddaughter very much, but do you really know what kind of service she gives to her customers?
My guess is no.
You couldn't possibly know -- mainly because of your relationship.

[Cisco Kid]

I only tip if they bring my DOGS water. :a20:

[karostay]

sales tax x 2 ='s tip good service add accordingly

[graciegirl]

It is my opinion that servers in The Villages are some of the best I have encountered in my life. Many, like those who work at Cane Garden have worked here for many years and are treasures to frequent customers.

I think people who serve The Villages population must have the patience of Job. I very much appreciate our servers here. Hard to find one not deserving of a good tip.

[Miles42]

Tipping percentages are slowly getting out of hand. Perhaps servers should go to their employers or get a different job. 20 per cent now soon will be thirty. It will get to the point there will be no one left to serve.

[mark47]

my son is a server. He doesn't keep the entire tip. He has to tip out the bartender, hostess, busboy etc. He keeps about 66% of a tip

[Polar Bear]

Wow. I tip pretty well, but of course based on service.

But as one or two others have said, I think think the server EXPECTING a certain percentage is inappropriate, and to question why people go out based upon how they perceive their servers?? You are showing a strong bias based upon your family relationship imo.

[Henryk]

I usually tip 15-20% depending on service. Sometimes more for really good service. You have to be pretty bad for me to go lower than 15%. And I tip on service, not food nor drink quality (unless, of course, I'm sitting at the bar). I love to go out to eat, and any excuse to do so will do. :)

[billethkid]

Good service = good tip....amount is function thereof.

Servers and their expectation have zero to do with where or why we dine.

Poor service should be acknowledged as well with amount of tip reduced accordingly. Fortunately does not happen very often.

Yes I believe they EARN the amount they get!!

[LuckyS]

In my opinion the whole tipping system is flawed.

If I order a steak that costs $20 and tip 20% = $4.00. Tomorrow I go to the same restaurant and receive the exact same service but order a $30 steak why should the tip be $6.00?

Let the bashing commence

[Rapscallion St Croix]

I want efficiency. I want accuracy. I want to be asked if I need a refill on my beverage. Too many servers think that being friendly and engaging is the key to earning a tip. I don't want to exchange pleasantries. Don't call me "honey" or "sweetie" unless you want me to call you "Sugar Tits". Good service should be the norm and should get one's standard minimum gratuity...mine is 15% for good service...more if the server impresses me.

[2newyorkers]

I also feel that tipping has partly to do with geography. I am from Long Island. This past summer, on tabs where they give you a breakdown of the tips, I have seen 18%, 20%, 22% and 25%. The first time I saw this I was surprised. My friends in the mid west tip at 15%. And of course in Australia and New Zealand they do not tip at all.

[graciegirl]

I want efficiency. I want accuracy. I want to be asked if I need a refill on my beverage. Too many servers think that being friendly and engaging is the key to earning a tip. I don't want to exchange pleasantries. Don't call me "honey" or "sweetie" unless you want me to call you "Sugar Tits". Good service should be the norm and should get one's standard minimum gratuity...mine is 15% for good service...more if the server impresses me.

Raps. You wouldn't call them that, would you? Will all my heroes fall?

[Nancy@Pinellas]

I always tip for good service. When my cold appetizer comes after my main course or my drink takes ep minutes... it’s usually the servers fault. They shouldn’t be rewarded for poor service. I still tip, but not as high.

[champion6]

My son is a server. He doesn't keep the entire tip. He has to tip out the bartender, hostess, busboy etc. He keeps about 66% of a tip.I'm curious about the "etc." Specifically, does part to the tip go to the cooks?

[Steve9930]

Good to Adequate service, 20%, exceptional service 25 to 35 %, poor service 10%, really poor service $1. Automatically put the tip on the bill, well you get what you ask for......... Holidays and good service you might be pleasantly surprised. Never tip on the tax, just the food bill.

[dave042]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

[justjim]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

“When in Rome.......”. :ho:

[justjim]

Servers in many restaurants also serve as “Bus boys”. I also have observed that in some cases a server will have more tables during busy times than he/she can adequately serve. Sometimes employees call in sick and this causes stress on the Servers that are there. It goes without saying that the restaurant business is a “tough” business. Something would have to go very badly for me not to tip 20%.

[DonH57]

It is my opinion that servers in The Villages are some of the best I have encountered in my life. Many, like those who work at Cane Garden have worked here for many years and are treasures to frequent customers.

I think people who serve The Villages population must have the patience of Job. I very much appreciate our servers here. Hard to find one not deserving of a good tip.

I agree most servers here in the villages are decent. Sure you will find a bad one now and then. I do have to say of everywhere I've lived the customer base in the villages is one of the most rudest to servers. I've witnessed some of the most nastiest comments or actions of patrons and wonder how the servers deal with it every day.

[dave042]

“When in Rome.......”. :ho:

Was just there a few months ago. 15% tip was not the expectation. :beer3:

arrivederci

[NYGUY]

Great service, 25% - 30%

Good service, 20%

Poor service, 10%

[graciegirl]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

Dave. ....! THAT ISN'T HOW IT WORKS HERE.

[mark47]

No Cooks make more than $2.00 per hour

[Polar Bear]

Great service, 25% - 30%

Good service, 20%

Poor service, 10%
Reasonable.The only change for me is...

Poor service, 0-10%, depending on how poor. :)

[Rapscallion St Croix]

Raps. You wouldn't call them that, would you? Will all my heroes fall?

Naw...just an empty threat.

[CFrance]

I also feel that tipping has partly to do with geography. I am from Long Island. This past summer, on tabs where they give you a breakdown of the tips, I have seen 18%, 20%, 22% and 25%. The first time I saw this I was surprised. My friends in the mid west tip at 15%. And of course in Australia and New Zealand they do not tip at all.
In Australia (and maybe New Zealand?) their wage is a lot higher than it is in the US. Apples to Oranges.

I thought 20% was now the norm in the US.

[CFrance]

Dave. ....! THAT ISN'T HOW IT WORKS HERE.
That doesn't mean we have a better system, or that it shouldn't change.

In many countries, serving is a profession. They are paid well, they have longevity in their profession, and they build a rapport with their customers. It's a full-time job.

Young people who are trying to supplement their college expenses or serve while trying to break into another profession, like acting, go do other things.

The customer wins.

[jimbo2012]

15-20 is fine, if I pay by credit card I always do the tip in cash.

[It’s..us]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.:bigbow:

You are correct in this and it works quite well. I also don’t like the system here and feel it is not good for anyone. I would rather the staff paid a decent wage and pay the difference in the meal. It makes more sense for everybody. If the wait staff is excellent that an additional dollar or two tip is earned for doing a good job. Paying staff almost slave wages then ridiculing or ‘expecting’ diverse people to tip? And tip is not even the correct word is full of major faults. How it ever caught on and keeps going is mind boggling, so many things that mess it up beyond the obvious ones. I think the system around the world mentioned by you is far, better in every way.

[CFrance]

:bigbow:

You are correct in this and it works quite well. I also don’t like the system here and feel it is not good for anyone. I would rather the staff paid a decent wage and pay the difference in the meal. It makes more sense for everybody. If the wait staff is excellent that an additional dollar or two tip is earned for doing a good job. Paying staff almost slave wages then ridiculing or ‘expecting’ diverse people to tip? And tip is not even the correct word is full of major faults. How it ever caught on and keeps going is mind boggling, so many things that mess it up beyond the obvious ones. I think the system around the world mentioned by you is far, better in every way.
:icon_hungry::agree: Not every way we do something is the best way. And nothing says certain things can't be changed.

[npwalters]

In the 60's, gas was .25 and movies were about .50 so what's your point. Costs on everything have gone up since we were young including tipping.

15% of X amount is still 15%. The percentage takes into account the difference in cost between to 60s and now.

[npwalters]

In my opinion the whole tipping system is flawed.

If I order a steak that costs $20 and tip 20% = $4.00. Tomorrow I go to the same restaurant and receive the exact same service but order a $30 steak why should the tip be $6.00?

Let the bashing commence

Agree 100%. That is why I tend to under tip in expensive restaurants and over tip at the Waffle House.

[Chi-Town]

One should tip on the total bill less tax. Total bill includes coupons and drink specials discounts added . 20% for good service.

Sent from my SM-N910V using Tapatalk

[graciegirl]

I think the biggest difference between wise and smart is that one is more realistic than the other. We cannot fix everything and we cannot have everything we want. We were not born equal, but we were all born valuable. People who work, can work, and can choose to not take public assistance are good people, valuable people, people who if they live on tips, need us to value them by tipping fairly.

Right now, we have tipping. So tip kindly and fairly. Honor those who stand on their feet all day to serve us.

[Wiotte]

I don’t tip, my wife does, so she does all the tipping.


Sent from my iPhone using Tapatalk

[Carl in Tampa]

In my opinion the whole tipping system is flawed.

If I order a steak that costs $20 and tip 20% = $4.00. Tomorrow I go to the same restaurant and receive the exact same service but order a $30 steak why should the tip be $6.00?

Let the bashing commence

By that logic, if the restaurant has a $10 steak on the menu, you could tip $2.00 when you order the $30 steak.

[Transplant]

Most restaurants that raised their wages and stopped tipping, went back to tipping. The biggest chain that tried it (Joe's Crab Shack) went back to tipping within three months.

[Carl in Tampa]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

Two observations.

1. Europe has a more stratified society than we do. Food servers are unlikely to aspire to a higher level on the social scale than the position they hold. The pay is adequate and their job is secure, so they are content. Many Americans are engaged in food service to support their aspirations to move up in education, employment, income and social status.

Barbara's granddaughter worked in food service while working her way through Texas State University. Now, only three years out of college, she holds a management position in a construction company where she makes $75,000 a year. I assure you that she tips well when she dines out.

2. Restaurants operate on a thin profit margin. If they paid their food servers "a living wage" then they would have to increase the menu prices of their meals considerably. You would end up paying as much or more than you now pay for meal plus tip, so just relax and go along with our tipping custom.

Incidentally, unless the service is noticeably sub-par, I routinely tip 20% on the meal cost, not including tax. For service that is much less than what is expected, I still tip 10%. There may be reasons for the poor service that I am not aware of, and I consider 10% a gift to a person in distress.

[Carl in Tampa]

Agree 100%. That is why I tend to under tip in expensive restaurants and over tip at the Waffle House.

I have a different view, based in part on having eaten in some of the finest and most expensive restaurants in New Orleans' French Quarter, and in Cajun BBQ shacks out in the Bayous.

In the restaurants in the Quarter, you have real silverware and crystal on white tablecloths with subdued lighting and candles on the tables. You are attended by multiple service staff attending to everything from keeping your water glass filled to using an electrostatic comb to clean up the flakes of French Bread that fall on the tablecloth when you break the bread. The service staff is impeccably attired, varying according to their duties, and they speak softly and politely. There is a quite, peaceful ambiance.

The meal comes in courses, which are spaced out to provide a comfortable pace for eating, and you are never rushed into ending one course to begin the next. This encourages relaxed conversation among the diners and a general feeling of contentment. By the time you finish your after dinner coffee or drink, you may find that two hours have passed.

In contrast, at the Cajun BBQ shack you are seated at large wooden outdoor-style picnic tables, your order is taken, and the entire order comes to your table at once. You tend to eat quickly, and if you linger too long, your server will start clearing away your plates, bring your check, and stand at your elbow waiting for you to pay. You are expected to finish up in 30 to 40 minutes.

NOW, if you occupy a table at the expensive restaurant for an extended period of time, you are depriving the server(s) of an opportunity to get another diner at that table, and another tip. How terribly thoughtless of you!

The solution is not to "gobble and get" as you would in the Cajun shack, but rather to pay a larger tip for the extended use of the table. Think of it as a fee that you are paying for the additional amenities that enhance the ambiance of the dinner.

[It’s..us]

Two observations.

1. Europe has a more stratified society than we do. Food servers are unlikely to aspire to a higher level on the social scale than the position they hold. The pay is adequate and their job is secure, so they are content. Many Americans are engaged in food service to support their aspirations to move up in education, employment, income and social status.

Barbara's granddaughter worked in food service while working her way through Texas State University. Now, only three years out of college, she holds a management position in a construction company where she makes $75,000 a year. I assure you that she tips well when she dines out.

2. Restaurants operate on a thin profit margin. If they paid their food servers "a living wage" then they would have to increase the menu prices of their meals considerably. You would end up paying as much or more than you now pay for meal plus tip, so just relax and go along with our tipping custom.

Incidentally, unless the service is noticeably sub-par, I routinely tip 20% on the meal cost, not including tax. For service that is much less than what is expected, I still tip 10%. There may be reasons for the poor service that I am not aware of, and I consider 10% a gift to a person in distress.

This is not correct. Right next door in Canada, wait staff are paid $15 an hour at minimum and eating out was more often than not less than here. BTW, most still give 15% tip to them but it is a tip in the true sense....bad service, no tip.

[Bogie Shooter]

My granddaughter is a server and has mentioned to me several times that many dont tip appropriately. By appropriately I mean 18% -20% for good service. I'm aware that money doesn't grow on trees and eating out can be expensive but servers are people too and have bills to pay. Many severs have the job they do because it's flexible and allows them to pursue other opportunities. If you don't value them as people or the job they have chosen, then why do you go out? And what constitutes good or poor service to you?

Just in case you don't have enough information on tipping, here are two other threads with 109 posts. :wave:
https://www.talkofthevillages.com/forums/restaurant-discussions-90/suggested-gratuities-error-restaurant-bill-251813/?highlight=tipping
https://www.talkofthevillages.com/forums/villages-florida-general-discussion-73/tipping-248662/?highlight=tipping

[justjim]

This is not correct. Right next door in Canada, wait staff are paid $15 an hour at minimum and eating out was more often than not less than here. BTW, most still give 15% tip to them but it is a tip in the true sense....bad service, no tip.

I don’t believe Carl’s post had anything to say about Canada. His post was spot on IMHO. It’s been many moons since I have eaten in a Canadian restaurant but wonder is the overall dining experence significantly higher with all things being about equal?

[justjim]

This is not correct. Right next door in Canada, wait staff are paid $15 an hour at minimum and eating out was more often than not less than here. BTW, most still give 15% tip to them but it is a tip in the true sense....bad service, no tip.

My apologies, after revisiting your post I see you already answered my question about prices for eating out in Canada - - more often less even with a 15.00 wage.

[CWGUY]

:rolleyes: You know what they say..... "What's the difference between a Canadian and a canoe? You can get a canoe to tip!":1rotfl:

[graciegirl]

This is not correct. Right next door in Canada, wait staff are paid $15 an hour at minimum and eating out was more often than not less than here. BTW, most still give 15% tip to them but it is a tip in the true sense....bad service, no tip.

Well that explains a lot! I enjoy HGTV and the show Property Brothers used to have a lot of properties on their show from Canada. They were most always doubles or homes from the thirties that were about 12' wide and they started at 400K. I always wondered why real estate was so expensive in Canada. Now I have a clue....They raised the minimum wage!

[CFrance]

I have a different view, based in part on having eaten in some of the finest and most expensive restaurants in New Orleans' French Quarter, and in Cajun BBQ shacks out in the Bayous.

In the restaurants in the Quarter, you have real silverware and crystal on white tablecloths with subdued lighting and candles on the tables. You are attended by multiple service staff attending to everything from keeping your water glass filled to using an electrostatic comb to clean up the flakes of French Bread that fall on the tablecloth when you break the bread. The service staff is impeccably attired, varying according to their duties, and they speak softly and politely. There is a quite, peaceful ambiance.

The meal comes in courses, which are spaced out to provide a comfortable pace for eating, and you are never rushed into ending one course to begin the next. This encourages relaxed conversation among the diners and a general feeling of contentment. By the time you finish your after dinner coffee or drink, you may find that two hours have passed.

In contrast, at the Cajun BBQ shack you are seated at large wooden outdoor-style picnic tables, your order is taken, and the entire order comes to your table at once. You tend to eat quickly, and if you linger too long, your server will start clearing away your plates, bring your check, and stand at your elbow waiting for you to pay. You are expected to finish up in 30 to 40 minutes.

NOW, if you occupy a table at the expensive restaurant for an extended period of time, you are depriving the server(s) of an opportunity to get another diner at that table, and another tip. How terribly thoughtless of you!

The solution is not to "gobble and get" as you would in the Cajun shack, but rather to pay a larger tip for the extended use of the table. Think of it as a fee that you are paying for the additional amenities that enhance the ambiance of the dinner.
I agree with this.

As for another of your observations from a different post--that of restaurant servers in Europe being stratified--I have to disagree on two points: one is that they actually do have movement in their professions--seniority, head waiter, maitre d', sommelier if they go after the education and experience for it--and two is that it is a very well-respected profession in Europe.

Also, as an anecdote... a waiter at our favorite resto in Montepulciano, Italy, left to take a marketing position with a winery in the area due to his extensive experience he gained serving the wines in this restaurant. He was so cute too. Dang.

[Djreti]

I definitely am not among the wealthy in TV. I worked retail not as a server to get through school. I just wanted to say that if you are receiving food or drink and it is 2 for 1 I believe you should double that amount and then tip. The server is bringing more food and drink and deserves to be tipped appropriately. My husband knows the rule, if you can't afford to tip you can't afford to eat out so stay home. Many servers are putting themselves through school and may also be raising children. In addition they sometimes must share tips. To explain if you go to Codys and get the 2 for 1 fajitas you should tip on $26 not the $13 for one. What $1.00 means to you may make a huge difference for the server. If we want good service treat them correctly. Btw I always tip 20% after doubling the amount too. I know many others here also feel this way!

[Nucky]

We have noticed that a compliment on something to a waiter or waitress before we begin interacting usually brings great result's. At our age aren't we supposed to be doing the right thing? Who am I to tell anyone who is as tight as a crabs butt what to do with their money? I would say let your conscience be your guide. If you don't have the money to tip then probably eating at home would be best. I always think about the server as if they had a couple of kids at home and have financial responsibilities that we all have and they are not doing the job to stay busy. Imagine the person to be someone from your family. We start at 20% and sometimes more but never ever less.

[Polar Bear]

...I always think about the server as if they had a couple of kids at home and have financial responsibilities that we all have and they are not doing the job to stay busy. Imagine the person to be someone from your family. We start at 20% and sometimes more but never ever less.
I like your attitude about waiters and waitresses. :)

But I can’t say I understand why you would tip 20% for truly poor service...at least if the poor service can be directly attributed to your waiter or waitress and not the establishment.

[Sparky25]

We tip on service but that being said it was a 15% tip when the servers were not making the min. wage---BUT NOW ????

[Nucky]

I like your attitude about waiters and waitresses. :)

But I can’t say I understand why you would tip 20% for truly poor service...at least if the poor service can be directly attributed to your waiter or waitress and not the establishment.

For us and us only, we have truly made great strides in giving up the battles we used to think about and be concerned over. We truly haven't gotten caught up in the bad service thing. We have gotten a few poor meals but I don't bury the establishment the way others do. My shift of being on watch has ended, I'm trying to be happy and healthy and live as long as possible. That's the whole reason we moved here. I'm trying to lose the Jersey Edge, but it still shows up sometimes, I'm still under construction. :pray::rant-rave:

[CFrance]

For us and us only, we have truly made great strides in giving up the battles we used to think about and be concerned over. We truly haven't gotten caught up in the bad service thing. We have gotten a few poor meals but I don't bury the establishment the way others do. My shift of being on watch has ended, I'm trying to be happy and healthy and live as long as possible. That's the whole reason we moved here. I'm trying to lose the Jersey Edge, but it still shows up sometimes, I'm still under construction. :pray::rant-rave:
I really like your answer, Nucky.:wave: Be well and be happy. Now's the time.

Oh, and get a dog. :-)

[Ecuadog]

For us and us only, we have truly made great strides in giving up the battles we used to think about and be concerned over. We truly haven't gotten caught up in the bad service thing. We have gotten a few poor meals but I don't bury the establishment the way others do. My shift of being on watch has ended, I'm trying to be happy and healthy and live as long as possible. That's the whole reason we moved here. I'm trying to lose the Jersey Edge, but it still shows up sometimes, I'm still under construction. ...

I'm with you, Nucky.

[Polar Bear]

For us and us only, we have truly made great strides in giving up the battles we used to think about and be concerned over. We truly haven't gotten caught up in the bad service thing. We have gotten a few poor meals but I don't bury the establishment the way others do. My shift of being on watch has ended, I'm trying to be happy and healthy and live as long as possible. That's the whole reason we moved here. I'm trying to lose the Jersey Edge, but it still shows up sometimes, I'm still under construction. :pray::rant-rave:
I totally agree, Nucky. I don’t...and never did...fret a moment for poor service. But I also don’t tip 20% for it. ;)

[DonH57]

We have noticed that a compliment on something to a waiter or waitress before we begin interacting usually brings great result's. At our age aren't we supposed to be doing the right thing? Who am I to tell anyone who is as tight as a crabs butt what to do with their money? I would say let your conscience be your guide. If you don't have the money to tip then probably eating at home would be best. I always think about the server as if they had a couple of kids at home and have financial responsibilities that we all have and they are not doing the job to stay busy. Imagine the person to be someone from your family. We start at 20% and sometimes more but never ever less.

Agree . We always acknowledge and engage wait staff when seated. It does go a long way in the way we are treated and served.

[tomwed]

For us and us only, we have truly made great strides in giving up the battles we used to think about and be concerned over. We truly haven't gotten caught up in the bad service thing. We have gotten a few poor meals but I don't bury the establishment the way others do. My shift of being on watch has ended, I'm trying to be happy and healthy and live as long as possible. That's the whole reason we moved here. I'm trying to lose the Jersey Edge, but it still shows up sometimes, I'm still under construction. :pray::rant-rave:thank-you for your post---you're a role model

[xkeowner]

One son and two daughter-in-laws have worked as servers so I have heard plenty of both positive and negative feedback on tipping. My baseline is 20% generally rounded up to the nearest dollar. I have "photo ID required" on my credit card which automatically results in at least $1.00 additional tip if asked for ID - rarely happens in The Villages. I believe many restaurants under staff servers which results in slow and/or less than optimal service however, there are obvious differences in server training and or level of experience. Poor service can be either a lack of training/experience or a lack of capability. Either reason reflects back upon management.

[Carl in Tampa]

I agree with this.

As for another of your observations from a different post--that of restaurant servers in Europe being stratified--I have to disagree on two points: one is that they actually do have movement in their professions--seniority, head waiter, maitre d', sommelier if they go after the education and experience for it--and two is that it is a very well-respected profession in Europe.

Also, as an anecdote... a waiter at our favorite resto in Montepulciano, Italy, left to take a marketing position with a winery in the area due to his extensive experience he gained serving the wines in this restaurant. He was so cute too. Dang.

I would point out that the progression you describe, although increasing in prestige and income, is still in the food service trade.

I do realize that there are certain high quality restaurants in the United States where food service is a highly attractive and highly respected occupation. Here in Tampa the Columbia Restaurant has had waiters and cooks who have worked for the restaurant for decades, and have clientele who specifically request their service. Their management treats them with the courtesy and respect that they deserve. They are an asset.

My point was more that when you encounter a waiter in Europe, he is likely to have an expectation of a career as a waiter. When you encounter a waiter in a college town in America he is more likely to be a college student, perhaps preparing for a career in law or medicine. Or, if in New York or Los Angeles, perhaps aspiring to act on Broadway or in the movies.

I, too, have an anecdote. Antoine's in New Orleans is one of those venues where many of the diners have a favorite waiter. I did not dine there often enough to have one. One night I was entertaining an old friend who was the State's Attorney from Tampa. I had not asked for any particular waiter.

Our waiter turned out to be turning 75 years old and this night was his last night at work before retiring. In addition, he had been working at Antoine's for 50 years. He had been a server for President Franklin Roosevelt when he visited Antoine's in the 1930s.

But, there's more. He was an immigrant from a small town in Spain. He had come to America along with his best friend from the town, who by coincidence was the father of my guest. Their greetings and reunion was glorious. And our service that night was impeccable.

[DeanFL]

I enjoy and reward good service anywhere, esp restaurants. Panera (LSL) had adopted a new system in the last months. Noticed about 8 months ago and since. When ordering (from front counter person), if paying by credit card, a suggested tip% screen comes up before the signing screen. On each occasion the Panera clerk leaned over the counter to watch the entry. And each time in the last 8 months we visited (3 times), I pushed the 10% entry. And each time I was a bit angry feeling pressure to tip AT A COUNTER. My fault - and next time I will speak with the mgr or pay cash. Want to be nice and considerate but this is an over-reach IMO. I will also email Panera headquarters to voice displeasure. oh well.

While I'm whining - McAllisters in BW, with the same front counter service - has a posted NO TIPPING policy, and their prices are better for IMO better food than Panera. And now after spouting off, I am writing off Panera for lunches - and will go to VKI Japanese for a nicer lunch at the same price...with table tipping which is AOK. I will still write Panera to get it off my chest... Man I feel so much better - ToTV can be better than a Shrink visit...and no tipping.

[biker1]

I believe your granddaughter may fallen into the same trap that many other young people have found. She has developed an expectation of her own worth that is outside the free market dynamics. While she may have an expectation of an 18-20% tip, either her clientele is not willing to pay it or her job performance does not warrant it, or both. I would advise her to focus on the only two things she can control: her own job performance and where she works. If she is not happy with the money then she can work harder (or smarter) or find another job. Blaming your customers is never a good place to go. If she has started to anticipate that the tip will not meet her own expectations then this may be reflected in her attitude and job performance and then it becomes a self-fulfilling prophecy. Your suggestion that servers may not be valued as people or the job they have chosen is not valued, is the application of a morality argument. I have never bought into those sorts of guilt trips and blame games.

My granddaughter is a server and has mentioned to me several times that many dont tip appropriately. By appropriately I mean 18% -20% for good service. I'm aware that money doesn't grow on trees and eating out can be expensive but servers are people too and have bills to pay. Many severs have the job they do because it's flexible and allows them to pursue other opportunities. If you don't value them as people or the job they have chosen, then why do you go out? And what constitutes good or poor service to you?

[bilcon]

15% is a normal appropriate tip, not 18-20%. When I was young in the 1960s it was 10%.


The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

[billethkid]

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

The bill before tip has gone up over the last 10 years....hence the 15% is still a valid number.

15% of the higher number results in more money than 10 years ago....right?

[biker1]

In FL, the hourly rate for a server plus the tips must equal the hourly minimum wage or the employer is required to make up the difference. In other words, servers are guaranteed at least the hourly minimum wage.

I don't believe there is a "normal". I tip anywhere from 100% to 0% but I don't expect anyone else to do this. You should tip according to what makes sense for you.

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

[davefin]

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

Food prices have also risen due to inflation, therefore, a 15% tip 10 years ago is most likely the same dollar value as a 15% today.

[Henryk]

In FL, the hourly rate for a server plus the tips must equal the hourly minimum wage or the employer is required to make up the difference. In other words, servers are guaranteed at least the hourly minimum wage.

I don't believe there is a "normal". I tip anywhere from 100% to 0% but I don't expect anyone else to do this. You should tip according to what makes sense for you.

Not to be argumentative, but I do not believe servers earn the regular minimum wage. They earn less. I don't know why.

[biker1]

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Not to be argumentative, but I do not believe servers earn the regular minimum wage. They earn less. I don't know why.

[Two Bills]

Wife and I will not eat at a restaurant that adds a service charge to the bill.... Presumptuous
If we pay with a card (rarely) I will not add tip to card....Never trust management.
We always tip with cash at table.......50cents, whatever the service!!!


(Actually I am a good tipper.)

[CFrance]

Wife and I will not eat at a restaurant that adds a service charge to the bill.... Presumptuous
If we pay with a card (rarely) I will not add tip to card....Never trust management.
We always tip with cash at table.......50cents, whatever the service!!!


(Actually I am a good tipper.)
I hope so! 50 cents is a slap in the face. But I think you were kidding. I agree with tipping in cash. It has mor chance of going directly to the server.

[Carl in Tampa]

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Just to keep this information in perspective, the Florida hourly minimum wage for tipped employees is $5.23. Not exactly wonderful.

Quote: "Employers must pay their employees the hourly state minimum wage for all hours worked in Florida. The definitions of employer, employee, and wage for state purposes are the same as those established under the federal Fair Labor Standards Act (FLSA) and its implementing regulations. Employers of tipped employees, who meet eligibility requirements for the tip credit under the FLSA, may credit towards satisfaction of the minimum wage tips up to the amount of the allowable FLSA tip credit in 2003. However, the employer must pay tipped employees a direct wage. The direct wage is calculated as equal to the minimum wage ($8.25) minus the 2003 tip credit $3.02), or a direct hourly wage of $5.23 as of January 1, 2018."

Details at http://www.fau.edu/hr/florida-minimum-wage-2018-announcement.pdf

[Henryk]

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Thanks for the clarification.

[biker1]

The point is they are guaranteed at least the minimum wage regardless of whether they receive any tips at all.


Just to keep this information in perspective, the Florida hourly minimum wage for tipped employees is $5.23. Not exactly wonderful.

Quote: "Employers must pay their employees the hourly state minimum wage for all hours worked in Florida. The definitions of employer, employee, and wage for state purposes are the same as those established under the federal Fair Labor Standards Act (FLSA) and its implementing regulations. Employers of tipped employees, who meet eligibility requirements for the tip credit under the FLSA, may credit towards satisfaction of the minimum wage tips up to the amount of the allowable FLSA tip credit in 2003. However, the employer must pay tipped employees a direct wage. The direct wage is calculated as equal to the minimum wage ($8.25) minus the 2003 tip credit $3.02), or a direct hourly wage of $5.23 as of January 1, 2018."

Details at http://www.fau.edu/hr/florida-minimum-wage-2018-announcement.pdf

[Carl in Tampa]

The point is they are guaranteed at least the minimum wage regardless of whether they receive any tips at all.

Wow. A royal $5.23 an hour.

Notice that they are assumed to receive tips or $3.02 an hour, whether they do or not. (This is because it is known that some people tip in cash, which the server might not report to management.)

The employer is required to pay $5.23 an hour, not the Florida minimum wage of $8.25 an hour.

A person who is stingy with tips should get cold comfort from the fact that the server would get $5.23 an hour anyway.

:shocked:

[ColdNoMore]

I use 20% as a baseline,...then look for reasons to increase.

Very seldom do I decrease and even when I do...never below 15%.

I can afford it and gain no pleasure, as some people I've seen and known, in saving a couple of dollars...at the expense of those not as fortunate.

An EX friend made the mistake of sliding money back to me at the table and saying..."you tipped too much." :mad:

I also leave $3-$4 a night for hotel housekeeping.

[biker1]

My post was in response to the post regarding servers making minimum wage. You miss the point and you are wrong with your conclusion. Servers are guaranteed to get the minimum wage ($8.25/hour, not $5.23/hour) regardless of the tips they receive. Go back and read the law. They can certainly make more and that is entirely up to them and the choices they make. The employer is required to make up the difference if their tips don't cover the difference. There is no attempt on my part to state anything other than the facts. If you want to introduce some sort of morality issue into the discussion then please start another thread. I am not really interested in such discussions since what people make is mostly a result of their choices.

Wow. A royal $5.23 an hour.

Notice that they are assumed to receive tips or $3.02 an hour, whether they do or not. (This is because it is known that some people tip in cash, which the server might not report to management.)

The employer is required to pay $5.23 an hour, not the Florida minimum wage of $8.25 an hour.

A person who is stingy with tips should get cold comfort from the fact that the server would get $5.23 an hour anyway.

:shocked:

[Carl in Tampa]

My post was in response to the post regarding servers making minimum wage. You miss the point and you are wrong with your conclusion. Servers are guaranteed to get the minimum wage ($8.25/hour, not $5.23/hour) regardless of the tips they receive. Go back and read the law. They can certainly make more and that is entirely up to them and the choices they make. The employer is required to make up the difference if their tips don't cover the difference. There is no attempt on my part to state anything other than the facts. If you want to introduce some sort of morality issue into the discussion then please start another thread. I am not really interested in such discussions since what people make is mostly a result of their choices.

Yes. A closer look tells me that tipped servers get at least the Florida Minimum Wage of $8.25 an hour. When I am wrong, I acknowledge it. That's still pathetic compensation.

On your second point, I didn't introduce "morality" into the discussion. Several previous posters have already touched upon tipping people even for poor service as a matter of compassion for the less fortunate.

Decades ago I began overtipping older female food servers in honor of the fact that my mother did not have to work at such laborious duties in her "Golden Years."

As Shakespeare said, Compassion cannot be forced. You have it or you don't. "It is twice blest;
It blesseth him that gives and him that takes:
‘T is mightiest in the mightiest; it becomes
The throned monarch better than his crown: ......
It is enthronèd in the hearts of kings,
It is an attribute to God himself;" --- (The Merchant of Venice)

[biker1]

You had used the word "stingy" in your previous response to describe tipping habits. Also, you used the word "pathetic" in this response to describe compensation. To me, that sounds like you are making moral arguments. People, by and large, receive compensation according to the revenue (and the margins on that revenue) they bring into a business coupled with the supply and demand for their skill sets (at least in the private sector). While I tip pretty well, I neither concern myself with nor make judgement calls on what others tip and I really have very little impact on what servers make (regardless of how much I tip).



Yes. A closer look tells me that tipped servers get at least the Florida Minimum Wage of $8.25 an hour. When I am wrong, I acknowledge it. That's still pathetic compensation.

On your second point, I didn't introduce "morality" into the discussion. Several previous posters have already touched upon tipping people even for poor service as a matter of compassion for the less fortunate.

Decades ago I began overtipping older female food servers in honor of the fact that my mother did not have to work at such laborious duties in her "Golden Years."

As Shakespeare said, Compassion cannot be forced. You have it or you don't. "It is twice blest;
It blesseth him that gives and him that takes:
‘T is mightiest in the mightiest; it becomes
The throned monarch better than his crown: ......
It is enthronèd in the hearts of kings,
It is an attribute to God himself;" --- (The Merchant of Venice)

[tomwed]

Village Airport Van
Do you tip the driver? How much? per bag? per trip?
When airfare was really cheap about a month ago I flew home from veges for $57, no luggage but a computer bag [Frontier]. That's not much more then Village Airport Van.

[Chi-Town]

The tipping scene in the movie Reservoir Dogs is a classic. Here's an excerpt:

Film. Reservoir Dogs
Role. Mr. Pink
Actor. Steve Buscemi

Uh uh, I don’t tip. No, I don’t believe in it. … Don’t give me that, if she don’t make enough money she can quit. … I don’t tip because society says I have to. All right, I mean I’ll tip if someone really deserves a tipping, if they really put forth the effort, I’ll give them something extra, but I mean this tipping automatically, it’s for the birds. I mean as far as I’m concerned they’re just doing their job.



Sent from my VS995 using Tapatalk

[ColdNoMore]

Here's an article on perspectives...from the server's side.

Harassment and Tipping in Restaurants: Your Stories - The New York Times (https://www.nytimes.com/2018/03/18/business/restaurant-harassment-tipping.html?mc=aud_dev&mcid=keywee&mccr=domdesk&kwp_0=733452&kwp_4=2584585&kwp_1=1096265)
As we combed through the responses, we were struck by the sheer number of readers who had their own harrowing stories of mistreatment while working as servers or bartenders. Just like the scores of workers we interviewed for the article, many described the pressure to tolerate bad behavior in order to earn tips.

“You numb yourself because dealing with inappropriate behavior from customers is just part of the job — that’s the way it feels, at least.”

[graciegirl]

Since we're quoting;

"What goes around comes around."

"Do unto others as you would have them do unto you."

[CFrance]

Since we're quoting;

"What comes around goes around."

"Do unto others as you would have them do unto you."
This.

And I applaud anyone who wants to, or must, deal with the public in his or her job.

[DonH57]

This.

And I applaud anyone who wants to, or must, deal with the public in his or her job.

:agree:

[npwalters]

I have a different view, based in part on having eaten in some of the finest and most expensive restaurants in New Orleans' French Quarter, and in Cajun BBQ shacks out in the Bayous.

In the restaurants in the Quarter, you have real silverware and crystal on white tablecloths with subdued lighting and candles on the tables. You are attended by multiple service staff attending to everything from keeping your water glass filled to using an electrostatic comb to clean up the flakes of French Bread that fall on the tablecloth when you break the bread. The service staff is impeccably attired, varying according to their duties, and they speak softly and politely. There is a quite, peaceful ambiance.

The meal comes in courses, which are spaced out to provide a comfortable pace for eating, and you are never rushed into ending one course to begin the next. This encourages relaxed conversation among the diners and a general feeling of contentment. By the time you finish your after dinner coffee or drink, you may find that two hours have passed.

In contrast, at the Cajun BBQ shack you are seated at large wooden outdoor-style picnic tables, your order is taken, and the entire order comes to your table at once. You tend to eat quickly, and if you linger too long, your server will start clearing away your plates, bring your check, and stand at your elbow waiting for you to pay. You are expected to finish up in 30 to 40 minutes.

NOW, if you occupy a table at the expensive restaurant for an extended period of time, you are depriving the server(s) of an opportunity to get another diner at that table, and another tip. How terribly thoughtless of you!

The solution is not to "gobble and get" as you would in the Cajun shack, but rather to pay a larger tip for the extended use of the table. Think of it as a fee that you are paying for the additional amenities that enhance the ambiance of the dinner.

Well you have made quite a few assumptions here including about me. You don't know me and if I am thoughtless or not.

[npwalters]

So let's say I go into the Waffle House. I order a breakfast that comes to $7.50. The server takes the order, fills my coffee cup 2 or 3 times, brings the meal, etc. If I tip 15% it is only $1.12 and she worked harder than the server in the upscale restaurant that served the $50 dollar meal and drink who gets $7.50.

THAT is why the custom is flawed.

BTW, the ambience of the restaurant (décor, tables, etc)should influence the cost of the meal - not the amount paid for service in my opinion. I personally wish we used the European model and just pay the servers a decent wage and include it in the cost of the meal.

[asianthree]

Our granddaughter works at sonic to pay for car insurance and gas. She is on drive through every Saturday, from 5p to 10p. While I know her hourly wage is very low, she averages $50 to $60 a night in tips. She loves her job, thinks her customers are special, and always has that winning smile.

[ColdNoMore]

Our granddaughter works at sonic to pay for car insurance and gas. She is on drive through every Saturday, from 5p to 10p. While I know her hourly wage is very low, she averages $50 to $60 a night in tips. She loves her job, thinks her customers are special, and always has that winning smile.

:BigApplause:

[Gerald]

Tips based on service. Not tips based on salary. Tips are getting ridicules in amount. You pay for the food. Food comes out poor quality. Less and less on the plate , then you are expected to pay 20% tip. Lol. food in the villages has and still is going down in quality. I eat out many times each week and find that it is much better quality food and service outside the villages. Once the snowbirds leave the restaurant says poor me no one wants to eat my poor quality food and pay for overpriced food. People get smart expect to get what you pay for and pay correctly including tip for what you get. Don’t get that eat at another place.

[GatorFan]

I leave minimum 15 and for really good service 20. I also leave cash and do not put on credit card. If left on credit card server is taxed on full amount. If you leave cash they are only taxed on minimum wage based on hours worked.

[GoodLife]

With a new law in place, all sides are claiming victory in the tipping wars

Tucked into Congress’s 2,200-plus-page omnibus spending bill are a few paragraphs that will prohibit restaurant owners from sharing server tips with supervisors, managers and themselves. But the provision will also allow employers, in some circumstances, to share tips with dishwashers, cooks and other back-of-the-house employees who have traditionally been underpaid compared with their counterparts in the dining room.

Signed into law Friday by President Trump as part of the $1.3 trillion spending deal, the new provision gives the restaurant association what it says it wanted all along in its ongoing lawsuit against the U.S. Department of Labor: the freedom for employers to establish pools to share server tips with other hourly workers in the restaurant, especially low-paid line cooks and dishwashers. The idea is that the extra cash will help owners retain back-of-the-house employees and balance the income disparities between line cooks and dishwashers (often Latino) and servers and bartenders (frequently white).

With a new law in place, all sides are claiming victory in the tipping wars - The Washington Post (https://www.washingtonpost.com/news/food/wp/2018/03/22/under-the-spending-bill-restaurant-owners-could-be-barred-from-taking-servers-tips/?utm_term=.4d19166b1020&wpisrc=nl_headlines&wpmm=1)

[bilcon]

Tips based on service. Not tips based on salary. Tips are getting ridicules in amount. You pay for the food. Food comes out poor quality. Less and less on the plate , then you are expected to pay 20% tip. Lol. food in the villages has and still is going down in quality. I eat out many times each week and find that it is much better quality food and service outside the villages. Once the snowbirds leave the restaurant says poor me no one wants to eat my poor quality food and pay for overpriced food. People get smart expect to get what you pay for and pay correctly including tip for what you get. Don’t get that eat at another place.

If the food is bad, blame management, not the server. Often, customers take it out on the server when the food is not cooked correctly. If you have poor service, then I agree you leave a poor tip or nothing. I like the system used in Australia. No tipping, but servers make a good salary. Having been from a family of restaurant owners, I can agree that the food in the majority of the restaurants, in TV is inferior. When TV owned the restaurants, the food was great, but they didn't have the HIGH cost of doing business that the current restaurant owners have.Just saying.

[golf2140]

Servers in many restaurants also serve as “Bus boys”. I also have observed that in some cases a server will have more tables during busy times than he/she can adequately serve. Sometimes employees call in sick and this causes stress on the Servers that are there. It goes without saying that the restaurant business is a “tough” business. Something would have to go very badly for me not to tip 20%.

:bigbow::bigbow::bigbow::bigbow::bigbow:

[Carl in Tampa]

Well you have made quite a few assumptions here including about me. You don't know me and if I am thoughtless or not.

BTW, the ambience of the restaurant (décor, tables, etc)should influence the cost of the meal - not the amount paid for service in my opinion.


Well, no; I did not single you out. ANYONE who occupies a table in an ultra-expensive restaurant for one or two hours, and who does not realize that such occupation deprives the server of having another customer at the table, and who does not tip accordingly is thoughtless.

And, of course the ambiance of the restaurant does affect the cost of the meal. (It pays the overhead.) It is because of the excessive time you occupy the table that the tip should be increased significantly, not because of the price of the food.

Now, if you gobble and get out as one does at McDonalds, you might justify a smaller tip. But you don't. No one does. The pace of the service of the food courses prevents this, and adds to the pleasure of the dining experience.

[retiredguy123]

It's amazing to me that restaurants seem to be the only businesses where the customers are concerned about how much money the employees make. If the servers don't make enough money, they will find another job.

[biker1]

I am not sure of your definition of an "ultra-expensive" restaurant but the average dining time for the higher-end restaurants that I have been to, around the world, is over 2 hours (and is often more and I am sure you can find many restaurants where the average is significantly higher) and the pace is generally controlled by the restaurant. Typically, if the amount of time that the table is occupied becomes excessive (after dinner chit-chat over coffee), the management will tactfully offer to buy the party an after-dinner drink in the bar to free up the table. This generally happens because the next reservation is waiting. Higher-end restaurants will often have a couple of seatings per evening so the total amount of customers in an evening is fixed. In restaurants that don't have specific seatings, some diners stay shorter, some stay longer - it all evens out. I tip according to the level of service, not the length of dinner.

I am not sure I see the point in criticizing others based on your perceived morality. People pay according to their own value system and placing arbitrary labels on people you have never met is a pointless exercise.

Well, no; I did not single you out. ANYONE who occupies a table in an ultra-expensive restaurant for one or two hours, and who does not realize that such occupation deprives the server of having another customer at the table, and who does not tip accordingly is thoughtless.

And, of course the ambiance of the restaurant does affect the cost of the meal. (It pays the overhead.) It is because of the excessive time you occupy the table that the tip should be increased significantly, not because of the price of the food.

Now, if you gobble and get out as one does at McDonalds, you might justify a smaller tip. But you don't. No one does. The pace of the service of the food courses prevents this, and adds to the pleasure of the dining experience.

[cegallup]

Arithmetic - percentages adjust tips with increasing prices . . . . . . Just decide which percentage corresponds to the service. Me 10-25 %

[It’s..us]

In a more perfect world IMHO restaurant staff would be paid at least minimum wage and expected to give good service as though the worked for an establishment that cared. The onus should not be put on the customer and the customer should be free to tip according to their conscience and means. The customer should not be berated on forums like this or get snarky remarks because he has differing opinions. Yes, cost of eating out would be more expensive....or would it? I think the staff would be better off, certainly the customer would be happier and the owner wouldn’t be put upon because, as we know, the difference is made up in the price of the meal.
I love honest debates and listening to other’s ideas and how they differ but I really detest how some use an opinion to attack, directly or on the sly another person when they post from their heart, thankfully it’s only a handful of them.