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Tipping in the current economy

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20% for poor service, and 30% for a good time.

Years ago I drove limos in LA, when Brad Pitt was driving them too. Angelina missed out, but that's another story. I find few things more annoying than rich folks who are tight about tipping. Doctors and lawyers are terrible. The best tippers, by far, are gays. After that, regular people who don't count every penny.

One thing I always remembered from those days. Never, ever think yourself better than somebody who serves you, and do realize that, in most cases, they work for minimum wage.

Needless to say, returning customers that tip well get much better service.
 
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The best tippers in the world must be forum people. I have seen many threads on the topic over the years and it seems like there is always a long line-up of people who tip way above average.

I know forum people wouldn't make false claims.
 
Tipping isn't rocket surgery or anything. I work for tips, but I have no problem with people tipping low for poor service. In fact, I embrace that ideal.

Unfortunately I find it rare that customers actually take the time to consider these things when they tip. It's been my experience that most people have a percent that they tip and that's what they tip pretty much no matter what. I'm not really sure if the average person can discern really good service from "going through the motions" or even bad service. They generally leave the same tip regardless.

It's frustrating sometimes to NOT be rewarded for being good at what you do (by getting practically the same wage you would if you sucked). There are people I work with in a high end restaurant ($30-40 entrees) who would be BAD waiters in a waffle house, but they generally get the same percent of sales tips as anyone else. I wish they would get stiffed every once in a while. I wish their tip percentage would actually reflect the quality of service that they give so that perhaps they would consider improving themselves. The way it is, waiters like that don't give a shit to know what good service is, because it really doesn't matter as long as they work at the right places. Some restaurants would crack down on it themselves, but it's rare that the customer will.
 
Jello
Unfortunately I find it rare that customers actually take the time to consider these things when they tip. It's been my experience that most people have a percent that they tip and that's what they tip pretty much no matter what. I'm not really sure if the average person can discern really good service from "going through the motions" or even bad service. They generally leave the same tip regardless.
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I'd say that's generally true for me. I went out for breakfast this morning and tipped 20% even though the server really didn't do much of anything but take my order, bring my drink, and my food. It wasn't exceptional by any means. However, if I'm out and the server leaves me with an empty drink while I'm eating my meal, they will get $1 no matter how big the bill is. That is my biggest pet peeve.

A few years back I had a $1500 bet on the Redskins +3.5 and a few of us went to watch the game at BW3's. I had ordered some hot wings and a soda in the middle of the game. My food came with the Redskins down 4 with a few minutes left in the game. They got it down to about the 5 yard line with around 1:30 left on the clock. Meanwhile, I run out of soda and my fuckin mouth is burning like a bitch. The Redskins run with Portis and he fumbles the ball. Whoever they were playing recovered and ran the clock out. Still no soda. My server wasn't even in the vicinity of our table. I wanted to strangle that bitch.
 
I hear ya F0cker. That's just doing the basics. There are certain standards that should be attended to for every table - getting the order correct, having drinks replenished in a timely fashion, any silverware and/or dishes no longer in use removed, all trash (cocktail napkins, sweetner packets, etc) discarded immediately.... these are just the basics. There are other little things that I consider basics in certain atmospheres (a nicely folded napkin upon returning to the table, for instance) depending on the caliber of restaurant.

Some tables don't provide you an opportunity to do anymore than the basics. You could have one table that comes in and knows what they want, doesn't have any questions - orders, eats, and leaves 18% when all you did was pour water, take, deliver, and clear an order. Then you have the people that come in and you walk them through several different wine options based on your acquired knowledge (perhaps bringing them tastes from the bar), they want something other than the butter provided with their bread, they want to substitute everything in their entrees (which generally means the waiter pisses off the kitchen to get the dish the way the customer wants)....there's a litany of things customers can do to make themselves more difficult to wait on - high maintenance people. That's not even factoring a waiter's personality into the equation. There's a bit of a role to play for a good waiter, and this includes being equal parts prostitute and entertainer.

That's all fine with me, by the way. I like to do more than the basics and take pride in facilitating an enjoyable evening for my guests, regardless of the occasion. What's disheartening in this business is that I'm no more likely to get better than 18% from the second table as I was from the first. That's not even the crux of it really, because I wouldn't necessarily deserve more from one table than the other. What annoys me is that those tables would tip the 20 year-old clueless stoner I work with - who's tables looks like war zones - the same percentage as they would leave me for seamless, exceptional service and an immaculately maintained table.
 
They survive on tips. Don't stiff!

15-20% is fine. I did a stint waiting tables back in the day, had a group of four 50+ women leave me a pile of pennies & nickels for tip after they enjoyed coffee and cake. Man I was insulted. Supervisor told me they do it all the time. They didn't know better. Jeez, some people.....
 
I have had to deliver and take on hospitality work when sales were thin.

I didn’t want to, but I had to..

Especially during the China Virus ..

My take is that the people you think will tip well, don’t and the people you don’t think will tip well, do .. TRUTH !!

I’m sure some of you all can relate ..

It all seems to even out, I guess ..
 
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Matty
I refuse to tip at take-out counters.
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I need to stop doing this.

I routinely leave $3-$5 when I pick up a takeout order. $3-$5 is good when it’s a place that I frequent like my favorite sushi spot.

As far as dining at a restaurant, I start at 20% and then deduct from there. If you provide good service and hit all the basics I’m at 20%. If you’re terrible at your job you’re getting 10%. If you give remarkable service I’m leaving a 25% tip.
 
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