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How do?

Still planning a trip over the pond, and it may well be later this year due to a pleasing change at work.

But, as the title says, I need to know more about tipping. Now I'm fully aware that it's the norm and indeed largely expected in the US, and I've no problem with that.

Except, I've no idea of the sort of amounts one should tip? After all, on a short break I'm likely to breakfast in the same place, and I don't want a poor tip on Day One to lead to people gobbing on me Bacons!

See, in the UK it's usually what, 12% of the bill, or 'keep the change mate' in less formal settings. That could range from £4 to a few pence, mostly to save the delivery person faffing around for change. I suspect though that won't cut it in the US!

Any pointers and comments gratefully received (and I'm happy to tip even relatively poor service. One never knows the story behind the scenes, and could just be an off day)

In the US there general rule is 15-20%. I'd pick a number in that range based on how pleased you are with your service, dipping under it only in the extreme cases of very bad service.

Usually you'll just add the amount to your bill, either in cash or as part of the receipt if paying with a card (there will be a blank space where you can write down an amount). If you pay with cash, you can say "keep the change" as a way of letting the server know that everything over the bill amount is their tip. Just don't forget the actual tip obviously XD

 LordofHats wrote:
In the US there general rule is 15-20%. I'd pick a number in that range based on how pleased you are with your service, dipping under it only in the extreme cases of very bad service.

Usually you'll just add the amount to your bill, either in cash or as part of the receipt if paying with a card (there will be a blank space where you can write down an amount). If you pay with cash, you can say "keep the change" as a way of letting the server know that everything over the bill amount is their tip. Just don't forget the actual tip obviously XD

I normally suggest tipping at 20% if at all possible. Servers in the U.S. make about two dollars an hour in most cases, so this is their livelihood. I would only suggest below that if the service is really really bad.

$1 per Drink is normal at bars. Most beers are $5-9 + tip at most bars or clubs. You pay the drink tip with your food tip at the end if you're eating food at a bar since you use your debit card. If you have cash just toss $1 down every drink.

Valets, Bartenders, and Waiters are your primary target for tipping. They make anywhere from $2 to $6 / hour plus tip. Tipping tends to bring them up to $15/hr or more depending on the place.

15-20% for most restaurants. At a non-fast food sit down dinner at a sports bar: Burger, two beers, extra fries = $27.00 + tip $5.40 = 32.40 - Your waiter now puts that $5.40 into the restaurants "pool of tips" if you've used your credit card. You can also tip direct cash given to the waitress if you really liked her service - but depending on where they work they also tip jar it with the other staff.

As a waiter all thru college, I tip closer to 20%, but what really annoys me are tip jars in places like coffee or donut shops or tip lines on credit card slips. If you are bringing me my food and refilling my drink, I am going to treat you as well as you treat me. I am not going to tip you for ringing me up at a register. I hate it.

What is next? Tipping the cashier at Walmart?

I always tip about 20% because, frankly, it's easier math. I also have a floor on tips - no matter how much the coffee or meal or what have you was, I'd never tip less than $4 if it's a tipping situation.

I'm not really sure what the rule on tipping in bars is; I don't go out drinking very often. $1 per drink seems about right.

Having once worked in that industry, I approve of Ouze's method.

Anyway, it isn't hard - if they were good and kind, tip generously.

The push towards 20% tip is only recent. For most of my life it was 10-15%. I've tipped anywhere from 0.05% (where were you all night?) to 30% (you're amazing at this!) based on service, but average around 15%. If the server is polite, gets the order right and checks up on you occasionally, 15%. If they go above and beyond or are genuinely entertaining, go higher.

I don't know how prevalent it is, but I also tip taxi drivers. It's another crappy underpaid job where service really makes a difference.

 John Prins wrote:
The push towards 20% tip is only recent. For most of my life it was 10-15%. I've tipped anywhere from 0.05% (where were you all night?) to 30% (you're amazing at this!) based on service, but average around 15%. If the server is polite, gets the order right and checks up on you occasionally, 15%. If they go above and beyond or are genuinely entertaining, go higher.

I don't know how prevalent it is, but I also tip taxi drivers. It's another crappy underpaid job where service really makes a difference.

It is not recent at all. 15-20%, with 20% being normal has been that way since I was a kid at the very least. Perhaps there is a difference in Canada, but I have been tipping around 20% the last 15 or so years, as well as most people I know.

When it comes to restaurants, I do 20% standard, easy math.. $2 for every $10. I'll go down to 15% if the service was crappy, but I never stiff people. I don't drink booze, so I can't comment on how to tip on that stuff. When it comes to pizza delivery, I usually do 10% or 15% if it was real fast. I never tip for take out though, even if there's a tip jar, because I had to go and get it myself

 Sasori wrote:

 John Prins wrote:
The push towards 20% tip is only recent. For most of my life it was 10-15%. I've tipped anywhere from 0.05% (where were you all night?) to 30% (you're amazing at this!) based on service, but average around 15%. If the server is polite, gets the order right and checks up on you occasionally, 15%. If they go above and beyond or are genuinely entertaining, go higher.

I don't know how prevalent it is, but I also tip taxi drivers. It's another crappy underpaid job where service really makes a difference.

It is not recent at all. 15-20%, with 20% being normal has been that way since I was a kid at the very least. Perhaps there is a difference in Canada, but I have been tipping around 20% the last 15 or so years, as well as most people I know.

15% is probably more common in Canada because the math is easy, what with combined provincial and federal taxes approaching 15%. Take the taxes, round up a bit, done. That said, That said, I notice that it's people who have worked server jobs that tend to say 20%, so I suspect a bias.

20% is my go to number. Easy math and a decent bit for low paid service employees. If they do particularly well, I go up. If they are particularly bad, I go down. Has to be actively rude/ negligent to get below 10%, though. If it is that bad, I usually get a manager.Likewise, if someone is particularly good, I let the manager know.

Some places will automatically include tips in tickets for large parties. Remember that you do not have to authorize that on your card and can scratch it out, but wouldn't recommend that unless service was very poor. Usually they only add 12-18% and big groups are much more of a hassle for servers.

 John Prins wrote:

 Sasori wrote:

 John Prins wrote:
The push towards 20% tip is only recent. For most of my life it was 10-15%. I've tipped anywhere from 0.05% (where were you all night?) to 30% (you're amazing at this!) based on service, but average around 15%. If the server is polite, gets the order right and checks up on you occasionally, 15%. If they go above and beyond or are genuinely entertaining, go higher.

I don't know how prevalent it is, but I also tip taxi drivers. It's another crappy underpaid job where service really makes a difference.

It is not recent at all. 15-20%, with 20% being normal has been that way since I was a kid at the very least. Perhaps there is a difference in Canada, but I have been tipping around 20% the last 15 or so years, as well as most people I know.

15% is probably more common in Canada because the math is easy, what with combined provincial and federal taxes approaching 15%. Take the taxes, round up a bit, done. That said, That said, I notice that it's people who have worked server jobs that tend to say 20%, so I suspect a bias.

I have never worked a server role either. It just has been something that at least where I grew up, you were expected to tip 20%. Same for my peer group. I understand this is anecdotal however.

 John Prins wrote:
I don't know how prevalent it is, but I also tip taxi drivers. It's another crappy underpaid job where service really makes a difference.

In the US, the expectation is that taxi drivers are tipped.

 Mad Doc Grotsnik wrote:
How do?

Still planning a trip over the pond, and it may well be later this year due to a pleasing change at work.

But, as the title says, I need to know more about tipping. Now I'm fully aware that it's the norm and indeed largely expected in the US, and I've no problem with that.

Except, I've no idea of the sort of amounts one should tip? After all, on a short break I'm likely to breakfast in the same place, and I don't want a poor tip on Day One to lead to people gobbing on me Bacons!

See, in the UK it's usually what, 12% of the bill, or 'keep the change mate' in less formal settings. That could range from £4 to a few pence, mostly to save the delivery person faffing around for change. I suspect though that won't cut it in the US!

Any pointers and comments gratefully received (and I'm happy to tip even relatively poor service. One never knows the story behind the scenes, and could just be an off day)

For a sit down restaurant, twenty percent is standard for good service, with more for great service. If your tip will be less than five dollars, though, then tip five dollars. If you are ordering at a register, like in a cafe or short order restaurant, then one or two dollars in the jar should suffice. At a bar or club, tip nearly the same price as the drink itself, at least the first couple of times.

It also depends on where you are heading. Tipping culture is different in NY than in LA.

Also, treat the staff with respect, too. Someone who tips well but whistles to beckon the staff like dogs is likely to send up on a gob list.

 BobtheInquisitor wrote:

Also, treat the staff with respect, too. Someone who tips well but whistles to beckon the staff like dogs is likely to send up on a gob list.

Or get a weak mixed drink. Or even slower service.

Waitresses love to be called sugar t**s.

Trust me.

Took the family to Florida for two weeks back in August and like others have said it’s expected to be between 15 and 20%.
I had one bad service that really didn’t deserve a tip so I didn’t tip. Actually told the waitress that I wasn’t happy with it and went on our way after paying the bill. Minus tip.

In California, rule of thumb is you double the tax on your bill. That usually comes out to 16-18% depending on what County you're in.

Some places (fancier usually) are starting to auto-include gratuities.

You don't need to tip fast food workers.

ALWAYS tip the pizza delivery driver, even if it's just the spare change in your pocket. They've been known to keep notes on "non-tippers" and provide "Extra Sneeze" at no additional charge.

 xKillGorex wrote:
Took the family to Florida for two weeks back in August and like others have said it’s expected to be between 15 and 20%.
I had one bad service that really didn’t deserve a tip so I didn’t tip. Actually told the waitress that I wasn’t happy with it and went on our way after paying the bill. Minus tip.

It's usually better to call over the manager and tell him or her exactly why you were unhappy with the service.

Been a waiter myself many years ago. As a customer and on the other side of the fence I think a tip is due only when a good service is given.
People shouldn’t expect anything as a given.

I always find tipping such an alien concept. It's basically not a thing in Sweden (it happens, but I have only done it in truly extraordinary cases). It always makes me a bit uncomfortable when tips are treated as a second invisible bill.

 xKillGorex wrote:
Been a waiter myself many years ago. As a customer and on the other side of the fence I think a tip is due only when a good service is given.
People shouldn’t expect anything as a given.

This. I only give a tip when someone's earned it, and when they've earned it, it's usually a tenner and a big thank you on my way out. Expecting a tip without any effort put in is not something I'll be part of.

I'm also going to America for Adepticon; if anyone there asks for a tip without earning it, I'll tell them where they can stick it.

Something to remember for non-tippers coming to America: service problems are not always the server's fault.

The kitchen / bartender can screw up an order, a manager could demand some important stock be refilled, they can 86 (or run out of) an item, the people at another table could just be very demanding, etc.

Waiters and Waitresses get paid very little and depend on tips for their livelihood. While it's great to expect great service, it's better to forgive the problems that happen in the life of a restaurant.

 Ashiraya wrote:
I always find tipping such an alien concept. It's basically not a thing in Sweden (it happens, but I have only done it in truly extraordinary cases). It always makes me a bit uncomfortable when tips are treated as a second invisible bill.

[checks thread title - yup, USA based!]

So, is making $2 to $4 an hour as a waiter/waitress a thing in Sweden too?

Because that's what a lot of people in these types of jobs get, based on the assumption (!) that they'll be getting tips...

It was $2.13 when I waited tables. But I averaged around $20 an hour in tips during the week, closer to 40 on weekend nights. This was back in the 90s.

I typically forgot to pick up my paychecks.

I really recommend everyone give waiting tables a shot while in college. You learn a lot about people, team work, and so on. I met a lot of women that way too. I grew to hate it, as the stress, work, and hours in a fast paced environment took its toll on my body, as well as all the hard partying after work (few party harder than waiters and waitresses after hours), and it is primarily the thing that motivated me to finish college.

 Alpharius wrote:

 Ashiraya wrote:
I always find tipping such an alien concept. It's basically not a thing in Sweden (it happens, but I have only done it in truly extraordinary cases). It always makes me a bit uncomfortable when tips are treated as a second invisible bill.

[checks thread title - yup, USA based!]

So, is making $2 to $4 an hour as a waiter/waitress a thing in Sweden too?

Because that's what a lot of people in these types of jobs get, based on the assumption (!) that they'll be getting tips...

In europe the gratuity is auto included. Servers always hated waiting on europeans cause we usually never got tipped. They assumed it was included. I spent years waiting tables.

I always go with 20% unless the service was really bad.

ender502

 LordofHats wrote:
In the US there general rule is 15-20%. I'd pick a number in that range based on how pleased you are with your service, dipping under it only in the extreme cases of very bad service.

Usually you'll just add the amount to your bill, either in cash or as part of the receipt if paying with a card (there will be a blank space where you can write down an amount). If you pay with cash, you can say "keep the change" as a way of letting the server know that everything over the bill amount is their tip. Just don't forget the actual tip obviously XD

Entirely agree with this.


Automatically Appended Next Post:

 Ashiraya wrote:
I always find tipping such an alien concept. It's basically not a thing in Sweden (it happens, but I have only done it in truly extraordinary cases). It always makes me a bit uncomfortable when tips are treated as a second invisible bill.

This dips into another issue entirely involving wages in the US and so on.

 Ashiraya wrote:
I always find tipping such an alien concept. It's basically not a thing in Sweden (it happens, but I have only done it in truly extraordinary cases). It always makes me a bit uncomfortable when tips are treated as a second invisible bill.

Out of curiosity - two questions for a Swede:

1) What are waiters paid. In the US they get paid equivalent of 2-3 Euros an hour. After taxes, a 40 hour work week at a restaurant ran me about $60 usd / week and around 300-400 cash in tips. Are waiters getting the equivalent of 10+ Euros an hour over there? That seems to be a much better way of doing things. My figures are also from 2011~

2) What if your service is terrible.... is the bill waived due to the waiter's error? Or how do you resolve that?

 techsoldaten wrote:
Something to remember for non-tippers coming to America: service problems are not always the server's fault.

The kitchen / bartender can screw up an order, a manager could demand some important stock be refilled, they can 86 (or run out of) an item, the people at another table could just be very demanding, etc.

Waiters and Waitresses get paid very little and depend on tips for their livelihood. While it's great to expect great service, it's better to forgive the problems that happen in the life of a restaurant.

None of those things should compromise service; taking out problems behind the lines on customers is never smart, as waiters and waitresses are the front line of the business. That doesn't have to be as extreme as getting snarky as I've seen some servers do, but losing your ability to host well because of it usually transmits to the customers. I've worked as a waiter myself, and in the back of a restaurant too, and I have even eaten in said restaurant after no longer working there, so I've seen all the aspects to hospitality in restaurants. Being charismatic and helpful to customers, as well as apologetic when things go wrong and being aware of table etiquette (i.e. not leaning over people to collect plates) merits good service, and a good tip. Sometimes even making up for a poor experience can merit a tip, but I certainly won't tip for a poor experience and service; the problems behind the line are not my problem as a paying customer. It sounds snobbish, but pity paying working people who don't earn it is not my style, unless the circumstances are exceptional.

But I suppose here in the UK, we're not paid a slave's wage for waiting tables (minimum wage in the UK is something like £5.60 an hour for 18+ workers, and £7 + over 21, and that number is climbing), and most customers are willing to tip if you give them a good night.

I went to Greece many moons ago, I remember the first restaurant we stopped at we tipped 20% and when we were about to leave they suddenly brought us out free deserts and fancy sweet after diner wine. Apparently at the time 5% was a lot.