Tipping

I've been a bit miffed by tipping culture recently. I ate in a restaurant with my wife and her family last week. I said I'd take care of the tip. I put a fiver on the table while I searched for more money and my sister-in-law said, "that'll do". I thought a fiver was a bit measly so I added another fiver on. It turned out the bill came to £170! In what situation would five pounds be a good enough tip for $170? Both the food and the service was excellent. If I'd known how much the bill came to I would have put in another tenner.

I've noticed a lot recently that people I eat with don't tip. I think that's pretty insulting. I'm not a mad 20% tipper but try to leave at least 10%.

tl;dr? How much is an acceptable tip in a restaurant?

the whole tipping thing is a bit of an error in translation, as far as i'm concerned.
to put a bit of context into the reservoir dogs scene, a lot of waitresses in the US are on little more than $2 an hour; in the UK waitresses are typically on 3 times that.

In the US, nothing is going to change as long as businesses can rely on the clients paying their employees wages for them, so the best thing you could do long term is not tip.

Every other good argument is used by Mr. Pink and I don't fancy parroting it.

What annoys me is when restaurants add the service charge on to the bill for you. I tip according to service. If the service is terrible I won't tip, if the service is great I tip more. Compulsory service charge doesn't allow me to do that.

I used to be a waiter. They pay was crap without tips, but only very very marginally better with tips. In the place I worked they tips would all go in one pot and then shared out between the waiters, kitchen staff and bar staff and I think the rich bosses took a cheeky share too. It was £17 a shift, then between £1 and £4 in tips usually.

People who can afford to should tip if the service was anything other than terrible.

I don't like the thought of my tip going to everyone else as well as the person who served me. Say you're an excellent waiter and you oppo is dogshit, why should he get your tips?

I worked part time as a waitress for four years, tips are everything. The cafe I worked in had a really nice system, it was owned by an oldish couple and the wife was the cook while the husband worked out front. They'd always have two girls working (yup, they didn't employ boys!), one waitress and one kitchen person, the tips would go into a jar and at the end of your shift it was divided between the two of us and not the owners, which I thought was pretty good. I know a few places divide after a week or something, but I think that's pretty unfair because a lot of people tip because of an individual person. I used to do really well sometimes, few times my tips were better than may wages...

I think 10% is a good starting point, but if its bad service then you shouldn't feel like you have to tip and of course if you think the meal was awesome, then tip away!

And yeah, service charge is pants.

if you stick your leg out when some ones runing they tip real fast

The Amazing Fletch wrote:I don't like the thought of my tip going to everyone else as well as the person who served me. Say you're an excellent waiter and you oppo is dogshit, why should he get your tips?

Exactly! It really takes away the financial incentive to be good. The theory behind it was so that the kitchen staff didn't get paid less than the waiters but it was just a bit crap because (other than 1 guy who never did waitering) everyone used to rotate shifts between waitering and kitchen anyway. (Except the chefs obviously, they got paid more though I guess.)

I do it all the time-I left a sofa on some railway tracks yesterday. I love it!

I love you peeky

I LOVE PEEKY MORE< HES NOT WORHT THE TEARS IM CRYING

I usually dont tip at restaurants, i dont eat in them very much.

Once I left 40 Euros on the pub table. I didnt even buy a drink in that pub. Who said being drunk makes you an asshole.

Otherwise, if it counts, at free gigs, i pretty much just empty my pockets