When I was a waiter, we had to put in a request for reimbursement to get the difference. Most servers don't report it because it's too much trouble. I never had too because my tips always exceeded the minimum wage. There was only one time someone had to and the company cut her a check the next day.

 

So where is this gonna end? These days there is a tip jar every time you turn around. I understand the restaurant industry is cheap with their wages and the poor waiter/waitress relies on tipping for their livelihood but why can't they be paid a living wage? Because the owner of the place would rather have nearly free help, thats why. The practice of tipping came into being as a reward for exceptional service received. It has now mutated into being almost all of the pay most of these people get. The other service related industries are trying to copy this method of lowering labor costs. Pretty soon you won't get the road in front of your house plowed unless you tip the county snowplow driver because after all, he's only paid minimum wage.

 

20% unless the service was bad then i make it known in the tip (and to be honest i can not remember the last time i had bad service)

 

I tip 20% anywhere, so long as the service is at least good. If there was bad service due to the fault of the server, I will tip less. That very rarely happens. Tiping is part of resturant eating, the tip is expected, and wages are usually very low in food service. I do not make that much either, but I will always tip!

 

Theres a tip jar at the Subway I frequent for lunch... I always throw in a little note, with various tips... Don't eat yellow snow, Your collar is flipped up, etc.... some days are funnier than others...

 

MTN, what about 50 years ago when no matter what the service was you got a tip? The kid that carries groceries out got tips on most orders, as did ALL the waiters/waitresses. I mean look at what this country was like in the 50s. What we see in history books is a bit glorified I'm sure, but my father grew up in the 50s and 60s so I have him for reference too. We are too greedy these days, electronics have gotten in the way of sense and intelligence. I mean we still have intelligent people (I'm sure most here are above the normal line), but by far we are stupid, greedy, and have no sense of respect for anyone or anything. Where is THAT mentality going to stop? When? I mean if we all just stopped for five minutes put ourselves in that poor single mother's shoes, we all would leave a little extra. I know so many people these days that barely scrape by on what most places pay. Things like Cable Tv, cell phones, and credit cards are by far the worst things to come along since refined sugar. If you can't afford it shut it off....

 

If I lived up North, I'd be doing this already. Maybe then I wouldn't have that huge drift piled up in front of my driveway.

I leave 15-20% at places with servers- never less than $1. I've never ever left a tip at a fast-food joint and I very rarely tip the car-hops at Sonic.

 

Here in the south we likes our sweet tea so I go by the tea glass method. If my tea glass gets empty and stays empty for more than a minute the waiter/waitress gets a buck. If my tea glass never stays empty for more than a couple of seconds the waiter/waitress gets a minimum of 20%. I also tend to take into consideration if the waiter/waitress is realllly busy ie. 1 waiter/waitress for a large area and their busting their hump trying to make everyone happy. I tip accordingly.

 

I feel like I'm a good tipper, usually 20%, sometimes more if me or my fiance knows the person. It takes a very bad experience for me to leave nothing, but it has happened.

 

Well after my post I feel I may have rubbed a raw nerve! Let me see if I can qualify my answer a bit...

When I go into a restaurant, I check to see how busy it is. My mother was a head waitress for a number of years and I have learned through her how to read the room. I am seated (either on my own or by them) and I wait to place my order. While doing this I watch to see how busy the waitresses are and who my particular waitress is. I also watch her interaction with other customers.

When it is my turn I place my order and watch to see how she takes it, her interaction with me, and her general demeanor about being a waitress.

I understand that most of the waitresses do not get rich. I am well aware of their salaries and that tips make up a big part of their income. However, I have my favorite restaurants and the waitresses know when I walk in that when I tip, I tip good. I also tip especially good during the holidays and under other circumstances - for example once at a favorite restaurant one waitress was bragging her customer left her a 10.00 tip. Well she was a good waitress and that behavior was wrong, so to put her in her place I tipped my waitress 15.00!

I have also tipped one penny (any good waitress knows when they are tipped a single penny, they really screwed up!) and I have on a couple occasions, gotten waitresses fired for lousy service.

I pay good money to eat out and I expect to be treated courteously, quickly, and professionally. And when I am, I make it right with my waitress as well.

 

I tip, regardless of service, for the most part. I generally leave about 15-20% as well. One thing some of you post, in regards to service. Some people do have bad days, just like you and I do, and it can be pretty tough to put on a smile, and step forward with your best foot. You don't know if that waitress was dumped by her boyfriend that morning, or if her mother is really sick in the hospital in another state. You have no idea if she was just chewed out by a crappy boss for something someone else did. One thing I've learned over the years, call them dear, use a gentle voice, and be patient. 9 out of 10 times they end up coming to your table more often, simply because you were courteous, and offered a smile, and the next time they see you, they will remember you, and be right there for you.

I notice most people leave less tips at fast food places...generally, the wages are lower here, as are the tips, which can often be split with the cooking staff, and I've even worked in a few places where the owner took a cut as well. Sure, they might see more people, but then again, it takes 4 times as many people to make the same money if people only tip 5 bucks, as it would if they only saw half as many people, and they all tipped 20 bucks. Food for thought(pardon the pun).

 

this reminds me of the scene in Reservoir dogs

 

Im generous 15-20% unless there is a problem, I dont reward bad service or incompetence. Good tips are critical at places one frequents, if they know your habits, they know how to treat you..


I have never heard of tipping fast food workers except pizza delivery guys or something, I will give them all a tip right now however: If you don't drop out of school you might have a beetr job someday.

 

I prefer to support local diners with servers who don't make a whole lot. I usually tip at least 20%, but sometimes it will be as high as 40%. This is due to the fact that if you only eat $10 worth of food and leave a $4 tip, then it is 40%. My wife used to be a waitress, and said that tips are what really helps out them. If you spend a grand total of $14 on a meal for you and your wife, I don't think paying a 40% tip is too much to ask.

 

For me, tipping isn't a given; it is dependent on the service received. Generally speaking, at restaurants outside of our local favorites I tip 15% to 20% for good (slightly above average) service, 5% to 10% for slightly below average service. I rarely tip above or below these ranges. As was mentioned by others, I take into account how busy the restaurant is and in particular how busy my server seems to be.

At my family's favorite locally owned restaurant, I tend to tip in the 30% to 50% range because we have a personal relationship with many of the severs. In many cases, we know their families and some of them attend our church. Needless to say, we always get exceptional service with our servers anticipating all of our needs. In this case, we are rewarded by our frequent patronage with personalized and genuinely friendly service. BTW, we've always received great service at this restaurant which is why we became frequent visitors.