Originally Posted by
sylvia hennesy
Here's my final take on the US situation:
If employees are LEGALLY paid LESS THAN MINIMUM wage, i.e., food/beverage servers, I tip 15% IF the service was adequate. NO more; those prices have increased consistently, so see no reason that my percentage should also.
If employees are paid the LEGAL MINIMUM wage or more, I do not tip.
All legal employees in California are paid at least minimum wage. That, plus the tips, usually results in a subsistence wage. (I'm not talking about professional servers at top places.) I would respectfully request that if one has this perspective, that one not dine out in California.
What do you do when there's an employee making "LEGAL MINIMUM" wage, or forbid, more, and you have excellent service and a great meal? Stiff him/her? ^ Great post!