I happened to run across an article about restaurant tipping. I thought I’d share.
The BA Foodist’s Tipping Rules
RULE NO. 1: Unless the server is rude, condescending, and/or completely absent, tip between 18 and 20 percent.
RULE NO. 2: Never tip on tax. Tip based on the subtotal. And if you’re calculating your tip simply by doubling the tax, stop it–you’re being cheap.
RULE NO. 3: Unless you drink like Dean Martin or have a taste for expensive wines (i.e., $40 or more, depending on your budget), it’s best to include booze when calculating a tip. Bartenders expect a dollar tip per drink (which is usually about 20 percent of the drink’s price), and it’s no different with waiters.
RULE NO. 4: Never turn a blind eye when others are tipping–especially if they’re unfamiliar with our tipping culture (i.e., Europeans). If you think your tablemate is lowballing the service, it’s best to hand the waiter a few bills on the way out.
RULE NO. 5: If a few dollars here and there really matter that much to your bank account, perhaps you shouldn’t be going out to eat in the first place.
I did wait tables for a while. I was lousy at it and my section partner ended up with a lot more tables than I did because I was picky about who I would serve. For example, I’d skip over the angry looking dad and frazzled wife that decided it was a good idea to take their four/five/six kids out to eat. I’d end up cleaning the smooshed macaroni out of the carpet, but I didn’t have to serve it. (no offense to you if you have kids, I just don’t think taking them all out to eat is worth the trouble I know it causes you and the restaurant, unless it’s maybe a birthday or something, then it’s worth it.)
My boyfriend calls me the tip nazi. If I am not satisfied with our service, I make sure the tip shows it accordingly. If you knocked my socks off, you’re probably going to get more like a 30 to 40% tip. I know how hard it is to give really good service to the patron that does want to snap their fingers at you like you’re a damn servant, not server.
The moral of the story: Be nice to the waitstaff. If your food isn’t prepared correctly/timely there is a 90% chance it is NOT their fault. They could be having an even worse day than you had, and they are still plastering a smile on to serve you your dinner.
Today’s post was brought on by: http://shine.yahoo.com/channel/food/dear-ba-foodist-can-you-set-me-straight-on-tipping-285553/
