I'm sorry, this rule is still new to me, and I realize I have a related question:

What if the total cost of wine far exceeds $200, but only because multiple bottles were purchased?

I am thinking of project team dinners, where sometimes the wine bill is several hundred dollars. Until now, we have tipped off the total amount, but would this be a case where tipping off half is appropriate? In theory, uncorking four $80 bottles of wine is less work than serving $320 worth of food.

Thanks.

One more question (for Maitre D in particular, but anyone else is welcome to answer):

I know it's been discussed before, but I don't believe there was a consensus: should we always tip on the "pre-tax" total?

Usually makes minimal difference, but with large bills, it's an important decision.

Opinions seem to vary widely--on separate occasions, I have been laughed at for suggesting either convention (and accused of being a gross "under-tipper" and "over-tipper" respectively).

Thanks.

It is.

You are misinformed. The tax law states that a directly and indirectly tipped employee is resposible for declaring 100% of their tipped income. The 8% rule, is based on the employee declaring 8% of their net sales, as tipped income.
At one time this kept the IRS out of restaurants and prevented audits. NO LONGER.

The governement has instituted what is called a Tracking, where the servers cash tip must be close to or identicle to that of their charge tip percentage. If it is not. The employee and the business suffer an audit.

hmm, I find it odd that you only group women into that lot.

Of my staff, I can honestly say that none of them are professional servers. But as their Manager, I guide them, through example, to be the most productive they can be. To follow the same guiding principals for service that guide me.

The people who are slow to catch on, provide poor, inattentive service, simply no longer work for me.



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Just My 2¢

i suggest you ask the house to create a seperate bill for wine. So that the server is not penalized in taxes for you not leaving a standard tip percentage on it.

Leave a higher percentage on the regular bill, and a lower percentage on the wine bill.

I have done some work for parties involving pharmacutical companies. They usually have pretty much open budgets for food and wine. What i suggest to them, so as to earn their trust (that I am not ripping them off) is to create two bills, and a seperate invoice for any possible rentals. These bills can be itemized on your contract, but the tip percentages can vary.



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Just My 2¢

As a rule i tip on the taxed amount. That's just me.
I suggest you do whatever you feel the most comfortable doing. Leave your tip, on a normal sized check, for the gross amount, and if it, lets say passes the $200+ mark, then tip on just the subtotal.

i tip on tax, because i know first hand how much in taxes the servers pay out...



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Just My 2¢

--Question for TheMaitre D'--
I have always wondered if I should tip on "to go" orders, particularly when paying by credit card and the gratuity option is there. If your restaurant prepares food to go, is a gratuity expected? Thanks.

I am the owner and the manager.

THEY ARE THE REASON PEOPLE COME BACK, EVEN IF THE FOOD IS MEDIOCRE THAT NIGHT.

I don't agree, but a good wait staff is very important. Wait staff always consider themselves the most important part of the restaurant. Ego. I wish all establishments would work as a team, but that is a wish.

I don't agree with some of the information you've posted, but I don't have the time to play games. "hospitality" is in quotes because it's ironic to me that the word contains hospital. I also know a lot of nurses, but that's another story.

Not everyone in the service industry is a tip whore. There's just those few, who give the rest of us a bad image.

Linda

PS. My bus boys speak better English than the waitresses. And if I were having a bad day, I would not take it out on a customer. A porter, a gate agent, a FA, wait people, or ANYONE should also be nice to others. Just because you have a lousy day is not a reason to step on everyone else's day.

Why, for waiting for one of my posts to match the level of absurdity reached your "simply MUST tip the cleaning people if you want to be taken seriously" post. http://www.flyertalk.com/travel/fttravel_forum/wink.gif

You've asserted your opinion that it's obligatory, claimed custom, and thrown out dark hints of "repercussions", but you certainly haven't provided any facts to support it.

Several posters in this thread have stated in one way or another that they do not believe the practice is mandatory. If it were so, don't you think it would be near universally acknowledged, especially among a community like this?

Furthermore, no one has yet stepped up with tales of woe resulting from failure to tip housekeeping. In fact, some have stated they've noticed no effect whatsoever.

As for "custom", well..."custom" is the excuse for continuing anachronistic practices whose utility passed long ago. In short, it's little more than cultural inertia, IMHO. In any case, I don't believe the practice we're discussing is customary. YMMV.

Sorry, but if you're trying to put forth a convincing rationale, I'm afraid you'll have to do better than that.

Appalling, if true. If the food's mediocre, I generally don't go back, regardless of the service.

If the food's great, but the service only adequate, I'd probably still go back.

Reading all this, I am becoming ever more appreciative of New Zealand tipping customs.

The first time I went there, I was warned expressly not to try to tip in restaurants, as I was likely to get thumped or sworn at if I tried because it's often regarded as an insult if a tip is offered.

It must appeal to that strong egalitarian streak in me.

Tipping on alocholic beverages as part of dinner is a relatively new custom. About 50 years ago, Ann Landers wrote that the standard was 10-15% of the bill excluding alcohol. I think a couple dollars per round is more than fair for drinks, and $5 per bottle for wine should be plenty. If the wine is decanted or there is superb wine service then maybe I go $10.

As for asking for a separate wine bill so the waiter doesn't get hit for extra taxes... never heard of that before but I'd be reluctant to take that level of interest in the finances of the staff. That sounds like it would be better handled by lobbying for changes to the tax regulations.

In New Zealand (and Australia), tipping is NOT expected in restaurants and bars. In fact, I would say that in most establishments it is uncommon, but not unheardof. It would be unlikely to be seen as an insult.

In these countries, if you receive extraordinary service, then feel free to tip, but don't assume that the wait person is going to be the recipient - it will likely to go the establishment/owner. Cash tipping is very uncommon. It would normally be done by adding something to the credit card slip.

In some popular tourist locations that are frequented by Americans, tipping can become more common due to their entrenched tipping custom/habbit. As a result, some unscrupulous establishments will present the bill in such a way as to imply that a tip might be provided. This is seen locally as taking advantage of the American tipping-psychy.

In NZ and Australia, when presented with a credit card slip, just sign on the line (after verifying the amount is correct of course!). No need to write a -0- in the "tip" line. Just ignore it and sign it. This is not seen as rude or a negative reflection on the service. The cost on the menu includes the service of delivering the food, the provision of a table and chair, the provision of a clean toilet, airconditioning etc. You pay the amount on the price-list.

Having said that, there may be small-print on the menu/price-list including surcharges on certain days or times (eg public holidays since they have to pay penalty rates to staff on those days), for large groups, minimum charge per patron, etc. These will be included and you just pay the amount presented. Room service "deliver" fees may also be included. Again, this does not go to the deliverer, but to the establishment. The deliverer is paid by the establishment for doing his/her job, not directly by the customer.

So as someone from a non-tipping culture, I find it difficult to know when and how much is appropriate to tip when travelling in the US. And when I work out the currency exchange rate from our local Pacific Pecos, my tip can be a significant personal cost!

--Another question for-- TheMaitre D'--
When there is a sign posted in front of a restaurant that valet parking is X amount of dollars, does the valet expect a tip on top of that? If so, how much? Thanks.

Actually I was refering to large party functions, where there are multiple bottles of highly expensive wine.
Normaly I wouldn't mention the hit the waitstaff takes on this, but as we are talking about tipping, and on occasion taxes. I felt it appropriate.

A tip given for a to go order is never expected, but is always appreciated. http://www.flyertalk.com/travel/fttr...ideasmilie.gif



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Just My 2¢