WSJ -- July 29--Tipping
Jul 31, 2006 | 6:42 pm
#16
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Originally Posted by BamaVol
The oldest of the BamaVol spawn has made a career in restaurants, ranging from fast food to upscale dining. He's waited tables at a few establishments over the last couple years and says a "typical" tip, and hence the usual expectation is 18%. If a server receives less than that, he either did something wrong (and he generally knows if he has) or you're a cheap b@stard.
I'm just relating this, not defending it, so don't shoot the messenger.
I'm just relating this, not defending it, so don't shoot the messenger.
The exception is higher end restaraunts (>$50/person - drinks) where service is generally good to very good.
Jul 31, 2006 | 6:49 pm
#17
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Originally Posted by dartagnan
I've noticed this as well, a gradual increase in the "expected" amount of the tip from 15% to 20%. I feel that 15% is more than adequate for acceptable service, 20% for exceptional service, and I tip accordingly.
Jul 24, 2007 | 12:05 pm
#18
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I have recently started cracking down as a response to the rising tip-expectation. 15% of pre-tax is now my standard (might round up a couple cents). 20% pre-tax for truly outstanding service.
Doing pre-tax is ESPECIALLY important in OK, where they have a ridiculous liquor tax which is IN ADDITION to the sales tax (I think its around 13% for drinks - which gets added onto the ~8.5% average sales tax rate).
Doing pre-tax is ESPECIALLY important in OK, where they have a ridiculous liquor tax which is IN ADDITION to the sales tax (I think its around 13% for drinks - which gets added onto the ~8.5% average sales tax rate).
Jul 24, 2007 | 12:26 pm
#19
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To put this in perspective there are many corporate travel policies that forbid tipping more than 15%. If you do tip more than 15% you will not be reimbursed for the additional %.
That makes expense accounting a lot more of a headache than it needs to be...
That makes expense accounting a lot more of a headache than it needs to be...
Jul 25, 2007 | 8:32 am
#21
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At a Applebees, Chilis level I will tip according to service. If I don't get good service (not checking up, having to ask for refill, can't find waitress/waiter), I'll skimp, period. How many times do tables turn over in those places? Yeah I thought so.
However, if I'm out at Ruth's Chris or like something really up there, I won't skimp.
In both cases, 15% is my minimum. I also don't need a calculator, it's all counted in my head
However, if I'm out at Ruth's Chris or like something really up there, I won't skimp.
In both cases, 15% is my minimum. I also don't need a calculator, it's all counted in my head
Jul 25, 2007 | 2:57 pm
#22
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My last dining at Ruth's Chris at Mississauga (Toronto Suburb), I tipped almost 20% because the service was pure excellence. ^ The service I got was certainly worth the total dining bill. Again as I've mentioned before, I may be biased, but this Ruth's Chris location is by far the best branch out of all I have been to.