About tipping ?
Answer:
Good service counts for just about everything when it comes to tipping. If a wait person is expecting me to pay them a tip, then they need to put some effort in their job. It is not my fault that person is only paid $2 - $4 by the restaurant. They agreed to that amount when they accepted the job.
I try to tip at least 15%. Sometimes I'll tip less. There has only been one time when I left no tip at all. I also later wrote a letter to the restaurant explaining exactly why and I never went back to that establishment (even though the manager called me with a bunch of excuses - she's new - and offers of free meals).
good service. I know it also depends on how friendly and CLEAN their forks and silverware are. They are SUPPOSIDLY suppose to get tipped 10% of what your ticket is. My family tips if everything went swell.
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Good service counts to an extent but the person serving you is making between $2 and $3 per hour because their establishment is permitted to underpay in anticipation of tips. Tell me how happy and accomodating you'd be if you'd been on your feet for 12 hours and had only made $24 before tips? I always take into account that these women and men have tough tough jobs. My first job long ago was food service though, thankfully, not waitressing and I know that the average person doesn't tip 15% and also believe that restaurants should be required to pay at least minimum wage but they're not and they don't so I always tip unless they service was beyond the level of bad that could be expected.
If the service is bad, I will not tip
I tip around 15% even for less-than-perfect service. These people do a job I do not envy. If service is particularly awful I might do 10% -- and never return. I regularly tip 20% or more for great service.
I performance tip, but keep in mind that these guys don't make minimum wage--tips are part of their (usually low) income.
I use 15% as the average, and work from there by the waiter's service--though some disagree with that. With a good waiter, I never tip as low as 15%, it is always at least 20% and sometimes larger than that. With a bad waiter, it goes down to 10%.
That said, make sure you don't set the bar too high--if you do performance tipping, you should usually be a big tipper (if you think most waiters are bad at their jobs, you are too critical)--I have to feel like the waiter didn't care for me to rate him low and short his tip. It can be tough keeping everything straight, the waiter didn't cook your food, and he has other people to take care of too. Also, tip extra or forgive more if you aren't being a good customer--if you make six substitutions or special requests, make a big ol' mess, forget to ask for something so the waiter has to make extra trips for you, etc.
Because tips are split out to other people in the restaurant staff based on the amount sold on the check, tipping under 5% often means the waiter had to pay to wait on your table--so only go that low if he practically didn't wait on you at all, you think he should be fired, but you are too lazy to complain to the manager.
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