[fdpaq0580]

Originally Posted by Laker

At McDonalds you go to the counter and pick up your food, it is not delivered to a table by someone who is catering to you, and cleaning up your mess.

People who don't tip look for any excuse not to, bottom line is they are just cheapskates.

What a wide brush you are painting with, Picasso.

[fdpaq0580]

Originally Posted by retiredguy123

A lot of posters are saying that they do tip generously. But I find it difficult to believe that many people are actually happy with the current tipping tradition. If restaurants eliminated tipping altogether, I think most people would applaud that decision. But this will never happen because the restaurants are the ones who benefit most from tipping, not the customers or the servers.

Was greater truth ever spoken!

[fdpaq0580]

Originally Posted by Regorp

Wait staff rely on tips as income and soon they will be tax free. Be generous to these hard working and underpaid service workers.

Sounds like industrial exploitation of workers.
Can you say "union"?

[fdpaq0580]

Originally Posted by Bill14564

I am not happy with the tradition and I would like to see it go away but I don't expect that to happen. No one would be happy with it, not the customers, not the owners, and certainly not the servers.

Just thinking about the customers, many will balk at the higher prices even if they are just 20% higher. A $16 burger and a $8 beer seems about right but at just 20% more, a $19 burger and $10 beer seems expensive. The total amount paid, $31 (the former with tipping and the latter without), will be the same but many customers won't recognize that.

The customers will see the higher prices and will spend more time at Publix, the owners will see a drop in business (at least initially, people will get bored with Pub subs), and the servers, at least the better ones, will see a drop in compensation.

Getting away from tipping is the way to go, I just don't see it happening any time soon.

I disagree with some of this. First off, prices are already 20% higher if you figure in the tip. Plus, the customer, has to deal with the emotional side of the oftipping. Oh, the poor single mom with 4 kids that all need braces. Oh, the guilt of not funding their futures.
As for the servers, the don't need try to be your new BFF. Just be polite and professional. No tip expected because you get it without fawning over every table. Easier for everyone at tax time, too.[[/LIST]

[asianthree]

Just returned from lunch at Mallory. My guess is a few posters also had stopped.The place was packed with skeleton staff. Our waitress had 7 tables of 4-6 patrons. Before our glasses were half empty drinks were refilled, our food was delivered in 18 minutes (kudos to kitchen staff). Next table of 4 golfers ordered the wing special $6 each plus drink $2.99 for soda. Total with tax $10.69. Each left $11 cash. It’s just sad. Our waitress picked up the cash, continued to smile and thank us for stopping.

[wanttoknow]

noticed most responses indicate that tips should be based on total of bill. so if one person orders and the bill is $100.00 they should tip 20%. but if two people order and their bill totals $100.00 - they should tip 20% also? seems like the wait staff did more for the party of two than the party of one. so why is the tipping suggested based on the total bill rather than the service given?

[Pugchief]

Originally Posted by FastAndCurious

I have also noticed that at many restaurants, the suggested tip is based on the total bill, INCLUDING TAX!
Why would you tip 20 percent on the tax?

You wouldn't. The pre-tax amount is clearly listed on the bill. It's just as easy to calculate 20% of the pre-tax amount as the post-tax amount.

The proposed "no income tax on tips": Why should it be exempt? It's income!

Agree 100%. Either all income should be subject to tax, or no income should be subject to tax. Special carve-outs are ridiculous.

----------------------

As for the fantasy of tip culture in the US ever going away, there are close to 750,000 restaurants in the country. Unless you can get all of the owners to agree to prohibit tips, it's never gonna happen.

[Pugchief]

Originally Posted by asianthree

Next table of 4 golfers ordered the wing special $6 each plus drink $2.99 for soda. Total with tax $10.69. Each left $11 cash. It’s just sad.

That is disgusting behavior. If you can afford to pay for championship golf, you should be able to afford a decent tip.

[Plinker]

Consider two evenings out for a couple.
Evening #1 is at Texas Roadhouse with a total bill of $80. The service was very good and the tip is $16.
Evening #2 is at Stirrups in Ocala with a total bill of $250. The service was very good and the tip is $50.
I chose these two restaurants as we have eaten at both.
As the amount of work at each location to serve us was the same, why would the tips be so different? Also, do you tip $8 on a $40 bottle of wine and $16 on a $80 bottle of wine?
It makes no sense. Why not come up with a standard tip amount without considering the amount spent? Instead, consider the amount of work involved. If you experience truly superb service, then leave more.
Please don’t answer by saying if you can afford to eat at an expensive restaurant you can afford the larger tip.

[JMintzer]

Originally Posted by OrangeBlossomBaby

And you know as well as I do, and as well as everyone else does, that the pandemic and shut-downs was an unusual circumstance. Most people were out of work entirely, and those who were working in tipped service positions were taking huge risks, and dealing with insane employee shortages because many quit or were too sick to work (or died).

During normal times (which we have now, thankfully), overtipping can be (not always, but can be) harmful to the employee's bottom line, and healthy for the employer's bottom line. This is completely reverse to the intention of tipping.

I still tip the same way... (and I'd be hard pressed to find that any servers, who tend to be young and healthy DIED due to Covid...

Thinking that over tipping is actually harmful to the employees sounds like a cop out reason NOT to tip...

[JMintzer]

Originally Posted by retiredguy123

Do you leave the same tip at McDonald's or Wendy's where the employees make the same amount?

Handing me a bag of food is just a tad less difficult than being a server in a sit down restaurant...

[JMintzer]

Originally Posted by Nordhagen

T- to
I-insure
P-prompt
S-service

From the Google Machine:

While the etymology of "tip" as an acronym for "to insure prompt service" is a popular belief, it's actually a myth. The term "tip" is thought to have originated from the phrase "To Insure Prompt Service," but it's more likely related to the Old English word meaning "to give". In modern usage, a tip is a gratuity, a gift of money given for good service.

[JMintzer]

Originally Posted by retiredguy123

Question - If the minimum wage in Florida is $13 per hour, why should servers at a sit down restaurant get a 20 percent tip, when fast food restaurant servers usually get no tip?

Because there is a very large difference in the service you receive...

Taking 1-2 minutes to take your order and hand you a bag of food a McDonalds is a far cry from taking care of a table of four for 60-90 minutes...

[JMintzer]

Originally Posted by MrLindy

Maybe so. However, prices at comparable restaurants OFF THE VILLAGES seem to be considerably less than Villages, especially FMK restaurants! We should vote with our $$$ and become patrons of businesses that don't seem to be trying to take advantage of us!

I haven't seen that much of a disparity. And the convenience of being "inside the bubble" comes with a price...

[JMintzer]

Originally Posted by retiredguy123

A lot of posters are saying that they do tip generously. But I find it difficult to believe that many people are actually happy with the current tipping tradition. If restaurants eliminated tipping altogether, I think most people would applaud that decision. But this will never happen because the restaurants are the ones who benefit most from tipping, not the customers or the servers.

Yes, they benefit so much that this happens:

17% fail in the first year, according to UC Berkeley. About 80% of restaurants fail within the first five years.