ms. birdstrike and myself have become rather regulars at an upscale place in SFO. We know the chef and most of the staff by name. Almost every time we dine there now chef sends us something special (but substantial) as a comped dish.

This is rather a novel, though appreciated, situation for us.

Should I tip on the total value of the meal or only on the actual amount billed?

Interesting question. When there's a discount coupon or some other promotion, or when a dish is comped because of a problem in the kitchen, I tip as if I had been charged for all the dishes, since the server has done the same amount of work whether I'm charged for the dish or not. But when the dish is coming out of the kitchen unordered, the server is just carrying the dish out, not taking or managing an order. I think I'd tip only on dishes ordered--but then, since you're well-known at the restaurant, that's already a good tip, right?

I take it a step further. We often only drink water, but I tip as if we had a glass of wine or two.

I figure that a normal tab would include drinks, and since we are occupying the table instead of big drinkers, the waitstaff shouldn't be the ones who are left short for the evening.

If it is a restaurant where you eat regularly, all the more reason to tip as if they are your friends .

We always tip on the amount it would have been if the dishes weren't comped.

If it's routine to get this then you should consider it. The staff do have to manage this part of the order (along with the other courses) and do clean it up. It also might prevent you from actually ordering other things. It sounds like you're pretty considerate. Just tip appropriately.

People around you take note of your actions. I worked at a restaurant where one of the guests was a friend of the owners. They commonly took care of his bill when he came in alone. He was very keen to pull out the wallet to make the show of offering to pay his meal, but he was equally quick to put it away once the owners said they would take care of it. Once they noticed this, they didn't take so kindly to being overly generous with him.

Again though, it sounds like you're a considerate person so just do what you feel is appropriate.

At Nove in Las Vegas we had to send our inedible entrees back,no charge for them on the bill and we were comped desert.
We tipped as if we were charged full tab.

I think in situations like this where you know the staff, chef, etc, you are afforded the opportunity to be fliexible w/tipping... and you should be. For example, next time, send a few drinks back to the cook staff (or chef).

At a restaurant near to me, I come to know the chef and he surprises me w/dishes every now and again. Most often, I: 1.) tip the barmaid a bit extra and 2.) either send a drink back or have the barmaid deliver a tip for me to him.

Thanks for all the replies! I've been tipping 20% of the bill, but I'll also factor in the cost of the extras. We usually eat lunch there and the comped dishes are often appetizers from the dinner menu.

Same here. ^ ^

Ditto.

Why? IMO, this is unnecessary. Do you tip for steak when you had chicken? Why do you feel guilty for what you order?

I would do so on the actual $$ amount.

same here. my best friend's girl worked at Outback and we'd have to tip (more as a courtesy than anything else) on the real total had we had to pay. This was when we'd get 50% off their meals

It's only fair if you asked me.

Regarding tipping for water service:

Not so fast! Point being, when tipping for service, (not necessarily check total), it takes more effort/service/attention to keep water glasses filled throughout the meal than to bring over a glass of wine once or twice.

When you're well known at a restaurant and receive better service in whatever form, I would recommend tipping generously. You want to show your appreciation just as they demonstrate their appreciation for your patronage. Pretty simple equation if you ask me !!

Tip, as though the dishes weren't comp'ed