Interesting article about tipping

Since we've had so much discussion regarding tipping recently I thought this article I came across the date may be interesting to everyone: A Tip About Restaurant Tipping

[Robin Garr]

Her numbers are way too low. 10 percent is okay and 15 percent is standard for a restaurant meal? Hello, 1980s ...

Her numbers are way too low. 10 percent is okay and 15 percent is standard for a restaurant meal? Hello, 1980s ...

I'll probably get myself in hot water here but what the hell...

Without getting into the discussion of "percentages", service being equal, I am much more likely to exceed the "norm" at a relaxed and/or casual establishment than I am at some "highfalutin" big buck establishment. I suppose this has something to do with expectations...when I sit down at a white table cloth, I expect excellent service and if those high expectations aren't met, I tip accordingly. On the other hand I have come to anticipate less than stellar service when dining casually and when those modest expectations are exceeded, I once again, tip accordingly.

Her numbers are way too low. 10 percent is okay and 15 percent is standard for a restaurant meal? Hello, 1980s ...

I guess I'm still stuck in the 80's because I thought a 15% tip was still very acceptable.

As I've stated before I'm not sure when or how the normal tip escalated from 15% to 20%. The argument that the cost of living/prices have risen really doesn't hold water because the cost of the meal has increased proportionately (if not faster) so tips would have gone up accordingly without changing percentage. I have seen that the average tip is probably higher in Louisville than it is in a lot of places which may partially be do to the higher percentage of independents we have.

I do agree with Steve's comment about expectations that our expectations have changed especially in the mid level restaurants so when they are exceeded we may tip more. Whereas in higher end restaurants we have higher expectations.

As I've stated before I'm not sure when or how the normal tip escalated from 15% to 20%. The argument that the cost of living/prices have risen really doesn't hold water because the cost of the meal has increased proportionately (if not faster) so tips would have gone up accordingly without changing percentage. I have seen that the average tip is probably higher in Louisville than it is in a lot of places which may partially be do to the higher percentage of independents we have.

I do agree with Steve's comment about expectations that our expectations have changed especially in the mid level restaurants so when they are exceeded we may tip more. Whereas in higher end restaurants we have higher expectations.

I wonder if the tip escalation has to do with viewing serving as an 'acceptable career," or, to put it differently, something one can "excel" at. I don't really like the language I am using, but I do sense there is a general sentiment these days of seeing serving as a career option. If someone views their server more professionally, I can only that this person will tip more.

I wonder if the tip escalation has to do with viewing serving as an 'acceptable career," or, to put it differently, something one can "excel" at. I don't really like the language I am using, but I do sense there is a general sentiment these days of seeing serving as a career option. If someone views their server more professionally, I can only that this person will tip more.

I think this may be true to some degree and personally I'm happy to see it happen. I really do view food service as a skill and a difficult one at that. Joe Blow off the street frequently is a really bad food-server. I think public perception is that anyone could do it and often do as a last resort. Many may do the job as a last resort but only because it is so difficult, not because any fool could do it because they couldn't!