What are your views on tipping? Would you be willing to pay extra for a meals, if there was no tipping?

Alligatorob said:
I really dislike that, don't feel like I know where the money is going. When I ask if it is a tip I have been told no, so I go ahead and leave a tip on top of it.

Never thought to ask for it to be taken off, I may try that, then I can leave a tip and better know where its going.
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Please do...in the UK it's a legal requirement to be able to have it removed so hopefully it's the same where you are
 

When I first got married and started raising a family, money was ight and I figured the waitress made as much as I did so I was a bit stingy with tipping. We didn't eat out often and I never was one to follow the rules So I just tipped a maximum of 10%, usually less.

Now that I can afford it I guess I'm making up for my past. The last time I went to sonic for a hamburger the bill came to about $12. I gave the carhop a twenty and she was surprised whe I said keep the change.
 

Servers in BC make minimum wage, $15.30. Liquor servers used to make slightly less. Bet their tips are a lot higher than the average server. I had to look up wages because I didn’t know this.
 
fuzzybuddy said:
Della, in another thread said, "I'm all for restaurants raising wages, and menu prices, if it means we could get rid of tipping." I, too, dislike tipping. I've seen way too many people use "bad service" as a way not to tip. My ex sister-in-law is one. She's never had "good service". I don't like people depending on my generosity to be able to pay their bills. What are your views on tipping? Would you be willing to pay extra for a meals, if there was no tipping?
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I agree with you one hundred percent. Here, in Sweden, tipping isn't really done at all. Of course, the wages of waiters and waitresses are sufficient and no one either expects or is dependant upon tips. I think that's the way it should be.
 
Verisure said:
I agree with you one hundred percent. Here, in Sweden, tipping isn't really done at all. Of course, the wages of waiters and waitresses are sufficient and no one either expects or is dependant upon tips. I think that's the way it should be.
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..in the Uk despite tips not being expected we're generally still very generous, and most people will leave around 20% of a restaurant bill as a tip as a minimum.. . in cafes'where the order is taken and paid for at the counter and the waitress brings the meal over for you..then they'll have a dish where customers can drop some change in, which is shared amongst the staff...
 
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Sunny said:
In our local restaurant, they automatically add 15% to the bill, for a "tip." I don't know why it's called a tip, since it isn't optional, and you pay it regardless of how good or bad the service was. .......
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In France, it is called "service compris". Not calling it a "tip" but "service". It is not considered impolite (or "cheap") to ask the waiter if the bill is "service compris" or not. A very civilized method.
 
terry123 said:
When we used to eat out we always tipped and we were always generous. And always in cash to be sure she got it. Now that I do delivery I always tip the delivery person a generous amount.
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Yes we always tip in cash regardless of how we're paying..and also we always give directly to the waiting staff.. rather than allow it to be pooled...

if we have had an exceptionally well cooked meal we'll ask to speak to the chef, and give him a tip personally...
 
If the bill was $50 + $6 tax, would you tip on the $50 or the $56? The $6 is based on a 12% sales tax. (I’m fudging here because the taxes for liquor are higher). In theory, you’re not supposed to tip on the taxed amount.

If the meal was $25 and they made note that it would have regularly been $30 but you had a coupon, what would you tip upon?

If you were in an upscale place, would you tip the same % with a $50 bottle of wine in the meal vs a $200 bottle of wine? It’s the same amount of work to serve it. (I wouldn’t order either one, so it’s a moot point for me.)

Tipping can be complicated.
 
Jules said:
If the bill was $50 + $6 tax, would you tip on the $50 or the $56? The $6 is based on a 12% sales tax. (I’m fudging here because the taxes for liquor are higher). In theory, you’re not supposed to tip on the taxed amount.

If the meal was $25 and they made note that it would have regularly been $30 but you had a coupon, what would you tip upon?

If you were in an upscale place, would you tip the same % with a $50 bottle of wine in the meal vs a $200 bottle of wine? It’s the same amount of work to serve it. (I wouldn’t order either one, so it’s a moot point for me.)

Tipping can be complicated.
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we definitely would remove the service charge before tipping if we wanted too tip higher than the standard 12% service charge.. or we would leave the service charge on and not tip any extra...

ETA...if I could afford a £200 bottle of wine then I would feel I would get better service from the wine waiter.. which I'm sure I would, then I would tip extra...

..and also we don't use 'coupons'...😀
 
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hollydolly said:
$2.13 an hour ?.... :eek: that's beyond belief ....

..another thing is that we don't have tables being 'turned' because again waiting staff are not looking for more tips from a never ending stream of customers from the same table.. so customers here can sit at the same table all night with a cup of coffee and a lettuce leaf if that's their preference...
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Yup, cause, you know, they get so many tips 😂
 
Jules said:
If the bill was $50 + $6 tax, would you tip on the $50 or the $56? The $6 is based on a 12% sales tax. (I’m fudging here because the taxes for liquor are higher). In theory, you’re not supposed to tip on the taxed amount.

If the meal was $25 and they made note that it would have regularly been $30 but you had a coupon, what would you tip upon?

If you were in an upscale place, would you tip the same % with a $50 bottle of wine in the meal vs a $200 bottle of wine? It’s the same amount of work to serve it. (I wouldn’t order either one, so it’s a moot point for me.)

Tipping can be complicated.
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Well, I know drink so problem solved. If the meal was 100 and my coupon took off 50 I would tip based on the 100 and we usually tip 20%, never below 15%.
 
hollydolly said:
we definitely would remove the service charge before tipping if we wanted too tip higher than the standard 12% service charge.. or we would leave the service charge on and not tip any extra...

ETA...if I could afford a £200 bottle of wine then I would feel I would get better service from the wine waiter.. which I'm sure I would, then I would tip extra...

..and also we don't use 'coupons'...😀
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Well, I tried wiggling my butt instead but it didn’t work. 😍
 
Ceege said:
That waitress could have left and come back a few minutes later instead of being so rude to an elderly woman who had already picked out what she wanted but then, had to choose something else. And she wasn't taking her time. She felt rushed. There is no excuse for that kind of behavior.
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The waitress is not responsible when the restaurant runs out of something. A manager could have been called and the meal would have probably been free.
 
rkunsaw said:
When I first got married and started raising a family, money was ight and I figured the waitress made as much as I did so I was a bit stingy with tipping. We didn't eat out often and I never was one to follow the rules So I just tipped a maximum of 10%, usually less.

Now that I can afford it I guess I'm making up for my past. The last time I went to sonic for a hamburger the bill came to about $12. I gave the carhop a twenty and she was surprised whe I said keep the change.
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"Keep the change" was the Australian way of leaving a tip until card payments took over. When eating out as a group we would all throw in some cash to leave on the table for the waitress.

Wages are regulated here and tipping is not part of the culture. However after last year's Covid economic damage I am more aware that the worker may be the only person in the family who is bringing in any money. They may have a family to support. Since the income in our house was never affected I have started giving extra to the people who cut my hair. I pay for the cut by card and make sure I have extra cash to hand over with the words "This is for you". Usually I am met with a protest that it is too much, or not necessary, but I insist and they accept and thank me. They probably think I am in my dotage and a little bit eccentric.
 
I was reminded of when I drove a Taxi for a year in my early 20's. When we got back to the station after our shift, we'd put the meter money in the safe & our tips in our pocket. My co-workers were often shocked at how big my stack of tips were & asked me for my "secret," (among other joking dirty comments).
I asked them how they handle all those short trips to the supermarket. They explained how they take the bags out of the trunk & set them down next to the cab, get their money & leave.
I said, "Well, I carry the bags into their house or apartment, including 2nd floor apartments. If they're disabled or elderly & they live alone, I'll sometimes help them put groceries away; it only takes a couple of minutes. Most people appreciate it & they tip generously; they can't drive, so they save a lot of car-expense money. They also ask for me by name when they call a cab. If I'm not available because I'm too far away, they'll often change their shopping schedule until I am available. I also chat with & respect everyone who gets into my cab - including the hookers I move from customer to customer." And they really appreciate it. 😂
 
Warrigal said:
"Keep the change" was the Australian way of leaving a tip until card payments took over. When eating out as a group we would all throw in some cash to leave on the table for the waitress.

Wages are regulated here and tipping is not part of the culture. However after last year's Covid economic damage I am more aware that the worker may be the only person in the family who is bringing in any money. They may have a family to support. Since the income in our house was never affected I have started giving extra to the people who cut my hair. I pay for the cut by card and make sure I have extra cash to hand over with the words "This is for you". Usually I am met with a protest that it is too much, or not necessary, but I insist and they accept and thank me. They probably think I am in my dotage and a little bit eccentric.
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yep that's precisely how it works here , and also me with the hairdresser..... They protest of course, and lately I've been thinking the same that they think I'm a bit eccentric lol... ,maybe I should cut back on the cash tips to the hairdressers.. :D
 
Aneeda72 said:
The waitress is not responsible when the restaurant runs out of something. A manager could have been called and the meal would have probably been free.
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This isn't about what the restaurant ran out of. It's about a waitress that acted as though she had the right to make a customer feel bad about trying to make a 2nd choice in a hurry. All that waitress had to do is say that she would give us a few minutes to decide, leave and do something else, and then come back. I'm a 20%+ tipper and she would have gotten a good tip from me if she hadn't stood there sighing loudly while an elderly women was looking at the menu and being made to feel foolish.
 
Ceege said:
This isn't about what the restaurant ran out of. It's about a waitress that acted as though she had the right to make a customer feel bad about trying to make a 2nd choice in a hurry. All that waitress had to do is say that she would give us a few minutes to decide, leave and do something else, and then come back. I'm a 20%+ tipper and she would have gotten a good tip from me if she hadn't stood there sighing loudly while an elderly women was looking at the menu and being made to feel foolish.
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You are absolutely right. In any case, the customer cannot be responsible for knowing who or why the service was bad. Was the food over-cooked? Had the waitress's husband run off with another woman and she was just told about it over the telephone? Maybe. We, as customers, can only judge the situation from our own perspective. We cannot dash around the restaurant asking the cook, the waitress, and the busboy if they are happy today - and then give them a hefty tip based upon their personal situation, ignoring the fact that our own wives may have left us that very morning. If you don't feel like leaving a tip for any reason, then don't. It is what it is.
 

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