Of course not. They prefer the deceptive and fraudulent practice of quoting one price while expecting a higher one to be paid.

I don't object to the whole concept of tipping. I object to the concept of almost-obligatory but not stated tipping.

I've been to restaurants all over the world in which tipping is not expected and full prices are listed in the menu. To return to this thread a little more closely, I've been to buffets in the USA which have stated that a 15% service charge would be added to the cost of the meal.

I have no problem with either of these situations. I only have a problem with amounts that are expected but not listed and with workers not being paid properly by their employer. If you saw a toaster in a shop for $20 and the checkout person expected an extra $3, would you pay it?

Certainly not; the checkout person is paid what is deemed a "decent" wage. The waitperson is paid less than minimum wage.



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"Sire, it is not a revolt. It is a Revolution!"

My rule in UK restaurants is 10% tip - although I do give upto 15% for excellent service.

But.... beware of UK restaurants who add a "service charge" to the bill. I have no problem in paying exactly what is stated on the bill since the tip has already been added. If you don't look for this you will end up double tipping.

Also, if I have had mediocre or poor service, I will dispute the addition of the service charge. Restaurants will remove it if requested because
a) the charge is not legally enforible in UK
b) restaurants do not like people complaining in loud voices.

Kremmen- I definitely support you on one of your points. I absolutely ABHOR restaurants that add in the tip without my consent, at least in the USA where this is NOT the custom. Unfortunately, this practice is becoming more common; especially at hotels where they know a lot of customers don't look too closely at the bill - then double tip - and add it to their room charges.

I had an 18% gratuity added to my bill for a friggin' BREAKFAST buffet at the IAD Marriott three weeks ago! Although the service we received was acceptable for a breakfast buffet (i.e., I got a glass of OJ and ice water), we asked the manager to remove the charge. We then tipped the waiter in cash.

Some of the guidelines offered are very good:
10% For Average Buffet, 15% for an Excellent Service

At our local Chinese resturaunt we generally tip $1 per person. This works out to a little more than 10%, but they treat us very well. It dawned on me that one of the reasons we are treated so warmly was that we do tip a decent amount. I am amazed at the numbers of large groups who only leave a $2 tip. The waitress has been kept very busy refilling glasses, clearing plates, etc. for a large group of people and she is given an insulting tip.

The resturaunts that add in my tip for me usually shortchange themselves. My standard is 20%, unless the service is terrible.

I once dined at the Palm in NY with some of my colleagues from the UK and Sweden who paid the bar bill sans gratuity. I only found out about this towards the end of our meal, which I guess partially explains why various staff persons glared at us the whole evening. Heretofore, I had believed that was just how waitstaff always behaved at the Palm. http://www.flyertalk.com/forum/wink.gif

When the dinner check was finally presented, the section for gratuity was firmly circled, however they did not go so far as filling in the amount. They even included a special section for "Captain's tip". As if.

I am really glad to hear the feelings of all FTs. It is fascinating How "Customs" and nomenclature vary. In India "Tipping" means "facilitating" in Indonesia or "bribing" elsewhere. If tipping is NOT DEMANDED and service rendered is exemplary I have tipped anything between 20% to 50%. What somebody is paid is a very relative term and I still feel that US tipping customs are out of line with rest of the world.