I just finished reading the 'old' tipping thread. Good stuff!

A couple of points were raised that didn't quite get answered, though:

What about when hotels add 17-20% to the room service bill, plus a $2-3 delivery charge? I don't add any additional tip in these cases and don't think I should. If I order a pizza, I'll tip 2-3 bux and call it good. And the pizza delivery guy has to drive through the muck & mud to get it to me. In a hotel, I don't think the runners are doing anything 'extra' that would entitle them to the same tipping criteria that I would use in the dining room.

Also, what about 'wine tipping' at restaurants? If I buy a $75 bottle of wine (figure it's marked up 100-200%); I don't feel like I should include that amount in the 'tippable' amount. Do I just tip the sommelier when he brings, opens & pours and leave it at that?

Here in Orlando, many/most of the establishments downtown have a 'restroom attendant' on duty from 8PM til close. I will usually tip $1 the first time I go in. They keep the facilties clean, stocked & also usually have an 'emergency tray' with gum, smokes, mouthwash, deoderant, cologne, etc. Tip again if I take anything from the tray.

Also, again an Orlando thing because of the tourists, I've noticed a lot of barmaids get down-right mean and nasty with some of the foreign tourists that don't tip for drinks (goes for restaurants, too). True, it isn't necessary most places in Europe, but in the states, waiters/waitresses are payed $2.01 per hour. They are expected to make up the rest in tips. Bartenders are somewhat better compensated (minimum wage) but still depend on getting that .40 cents change from the $2.60 drink you paid for with $3.00.

Cheers,

'toad