by Amy Hoover » Sat Jun 02, 2007 10:45 pm
Great post, Ron. There is no "written" rule but I can tell you what most people I know follow. I have been in the industry for 10 years, so I tend to overtip, but also can be a little critical of service, because I know what is and is not difficult about a server's job.
1. What is fair tip when you go to buffet but server provides drinks? Seems to be less than full service, but what is fair?
It really depends. Does the server keep your drinks refilled, make sure you are comfortable and are in need of nothing? If so, I would recommend about 15%. I usually leave a minimum of $2 per person at the table or 15%. Alot of times I appreciate their effort and go ahead and leave the 20% I consider standard.
2. Do you tip on the pre or post tax amount? If I want to leave a 20% tip on a $100 bill (with $10 of it being tax), do I leave $18 or $20?
This will probably be answered 50-50 each way. As a standard, I tip on the total amount, including tax.
3. Is a tip based solely on service? If the food is terrible, but service fine, should that affect tip? Same for vice versa.
Yes. A tip is based soley on service. If the food is terrible, it has nothing to do with the server. Often, if the food is incredible but the service below par, I will tip the server an appropriate amount, and then give a little extra to the host/hostess/manager to give to the person who cooked my meal.
4. Should you tip more than any imposed minimum? Or is that considered the standard? Also, does server have moral obligation to state such tip being imposed to avoid the double tip?
If the place you are dining adds 18% gratuity, but you had excellent service, yes please, add an extra 2-7% to let the server know you appreciate their service. I know alot of servers who would not add the gratuity to your check if they had the choice, because they believe in their service and in the customer to reward them for it. However, I have also been in situations that a server has a large party and does not give good service because they know they will get the mandated 18%. I think it is very important to mention the unacceptable service to management and request to be charged the percentage you feel appropriate, or again, request that a percentage of your tip be given to the kitchen staff. If it is noted on the menu that gratuity is added for parties of X or more, I don't see the servers obligation to repeat it. However, if it is not noted on the menu, the server has an obligation to say, "the gratuity is included in your total."
5. When, if ever, is a NO tip allowed? Have never done it in my life, but maybe it should be done.
It isn't something I think I would ever do, but only because I try to give the benefit of the doubt to all. However, if a server was deliberately rude or inappropriate, certainly, don't leave them a tip. But if you aren't going to leave a tip, you should also let the management know what happened. If not, you will be looked down upon by everyone in the restaurant, without your side of the story being heard. You don't want the reputation of being a cheapskate if you're a frequent diner in the Louisville restaurant scene. I think a $0 tip should be accompanied by a talk to the management 100% of the time.
6. How about tipping at bar on drinks? I have a $1.50 bottle of beer. What should tip be?
Again, I will mention the disclaimer, I tend to overtip. But I usually go at least $1 a mixed drink or at least .50 a beer. If you're sitting at a bar for an extended period of time, tipping a buck or two every other round is appropriate too.
7. Is there a danger on cash tips being stolen? Or does management ever cheese a server on a credit card tip?
I have worked at a chain (I lasted 3 weeks) where my tips were often stolen. I haven't heard of any indie place in town that has had this issue. As far as I know, management never skims on the credit card tips. There are a few places in town that pool tips, but it is supposed to be upon the server's "choice."
A few more things that are appreciated...
**Cash tips are always great, if you have it.
** If something is wrong with the service, let the server know; they may not realize the problem. If they don't respond appropriately, please do speak with management. They really do want your input. After all, you are the reason they are in business.
**I know I mentioned it a couple times in my response, but tipping the kitchen is allowed and appropriate in the case of food that just WOWs you. No, it isn't expected. No, most people don't do it. But it will be appreciated a hundred times more than the people who receive tips everyday, and they're likely to remember you and send you something special the next time you go.
**Kindness goes a long way. If a server has met your every whim, leave them a good tip, but also thank them for making your dining experience a pleasure.
**Lastly, one of my rules.....when dining somewhere like Waffle House, Denny's, etc... (yes, that does happen on occasion) ...tip extra. They are stiffed more times than they are left a 18-20% tip. One person throwing a ten down will totally make their night bearable.
Waiting tables can be a hard job. Most restaurant people on this forum reap the rewards tenfold. Some don't. Remember servers are only human and their livelihood depends on your generosity.
Last edited by Amy Hoover on Sun Jun 03, 2007 4:05 pm, edited 1 time in total.
“Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours”
Swedish Proverb
Thanks Ron and Amy, this is so helpful! Barb T