ANSWERS: 36
  • 10% of the bill.... I try to do that lol
  • I rate it as to how the service was. Great service, I tip 20% of the total check. Good or ok service, I give them 15%. Crappy service, 10%. I have tipped in pennies before if the service was bad enough.
  • It depends on the service. I am a tip snob, honestly. If you do a good job, 20%. If you do a bad job 10%. I try to tip accordingly. I was a waitress once and tips are a good indicator of how well you did your job. I think the "norm" is about 15% though.
  • It all depends on how the service is. If it's totally awesome and your server is on top of you (but not overbearing) and friendly, I try to tip at least 20% (if it's just me and my husband...a little bit more for a large party, and have everyone chip in). If it's not bad but doesn't knock your socks off, right about 15% (basically double the sales tax if applicable). If the service is bad (with no good reason...slow night and you can tell the server just doesn't feel like working too hard; I cut them some slack if it's insanely busy), slow, or unfriendly, I use my own discretion, not a percentage. I feel that a very very small tip sends a bigger message than no tip at all. I believe my smallest tip was a dime with a note that said something along the lines of "You could have gotten a lot more than this if you'd paid more attention to waiting tables than flirting with the girls over there." I've got friends who are or have been servers and I know how difficult and stressful that job can be, so I try to be pretty generous if I feel the server is genuinely deserving.
  • I'd like to point out that you should remember a few things. First off, your server is, in most states, making far less than the minimun wage - and those wages usually go towards taxes. Therefore, your tip IS their income. Also, if you feel you are getting bad service, look around you. Is your server very busy, or hanging out with his/her buddies? Are they polite and harried or are they just plain rude? More importantly, most people do not know this but the servers usually pay the wages of several other workers in a restaurant. Anywhere from 1-6% of their sales is taken to pay the hosts, the bartender, food runners and bussers. They are literally paying to serve you. As an absolute minimum try to tip %5 unless they were simply blatantly rude. 15 -20% is more reasonable. As a side note, when getting take out food at a restaurant that is usually sit-down dining, remember that the person packing up your food is probably making only a little more that the servers but not enough to be considered a resonable wage. Most make $4-5 dollars an hour. Tip 10% as long as they are polite, and if they go the extra mile, use your own kindness and judgement.
  • never leave a tip that is below $5. if the bill is over $30, that is the only time you should be tipping by percentages. i'm a waitress at 3 different places. one place is a buffet, and i get anywhere from $1-$3 per person at each table, or a flat $5 per table. the other 2 restuarants, i also bus at one of them. the servers at the second restauraunt WILL NOT TIP OUT THEIR BUSSERS if they made lesss than 70 bucks that night. which is bullshit. so do not stiff your servers, because you are really stifffing the bussers. and bussers bust our asses.we do all the cleaning, we do most of the sidework. however at the 3rd restaurant, we have no busser, but we do tip out the host and the bartenders. but, at this restaurant, i make only $2.36 an hour. i literally MUST make at least $40 bucks just to cover my taxes. nowadays, many people pay with credit and debit. therefore, waiters can NOT get away with "underclaiming" tips. and that means all of our tips are taxed. and uncle sam taxes the hell out of me. i am an excellent server and busser.i go above and beyond for my job. however, i work with servers who so not. but my point here is that when you stiff them for bad service, you are fucking everyone, including the good servers and good bussers. the best way to punish a bad server, is to write a note on the credit slip saying the service was awful. many servers do not open the books till you leave, so do not be shy.our managers will see it, and they WILL be fired.servers are a dime a dozen. but i have 2 very excellent bussers getting ready to quit just because they aren't being tipped out, because the guests are afraid to do more than just under tip the bad waiter... it's a chain affect in the restaurant business.
  • Your question has been answered, so I'll give some more advice. If you want to tip 15 (you might already know this) just take half and add it to ten. $12 meal 10% would be $1.20 Half of $1.20 is $.60 add $.60 to $1.20 and get $1.80 Easy to do in your head.
  • 20 % at least unless they are terrible waiters/waitress and then it's 15%
  • Depending on the quality of service, from bubkis to 25%.
  • think of it like this:you tip $1 per drink at the bar. you tip $1 for a latte. you should tip $1 per beverage in your tip in addition to your percentage, because us waitresses have to tip the bar this amount for every drink they made for us that we sent to your table.if you don't tip the drink, we have to tip the bar out of our own pocket. and you are saying "but i didn't drink alcohol"....well, the bar also gets the milk, the hot cocoa, the chocolate milk for your kids, all the flavored teas and strawberry lemonade and regular lemonades,shakes, smoothies. the only drink the bar doesn't make is your water, your fountain sodas(although gingerale, and rootbeer are usually made at the bar), your coffee and your hot and ice tea.but not your flavored teas.
  • I start at 20%, and then adjust from their based on service. I rarely go below ten and never below 8%, because they have to pay tax on an assumed 8% tip, no matter WHAT is left on the table. More importantly, if the service really sucks, I will tip accordingly, but make a point of saying something after the meal, either to the waiter or to the manager and do not return. ever.
  • 15-20% is the general rule. if you order cocktails, tip the bartender at least $1 a drink. for extremely good or bad service, i'll go outside the 15-20% range.
  • I will tip 10% if service is good and more if they did extra . I will leave nothing if the service sucked.
  • 15% minimum. Most of the time, when you get angry at your server and tip less, it's not their fault. They can't control how long the food takes, or if they get over sat, or if the kitchen makes a mistake when preparing the food and it's wrong. If you aren't good at figuring it up, it's roughly twice the taxes. If they did a good job, I would say 20-25% They work very very hard and it is a thankless job.
  • You should tip your waiter or waitress $5 or if they were terrible don't give them a tip at all.
  • I always tip $2., regardless of the size of the check..the way I see it, if I was a waiter ( and I was, briefly many years ago) and I got $2 from every single person I served, I'd be very happy!!...If the service is really bad, and it has to be AWFUL before I'd do this, & it happened, but only once, I left no tip at all and put a HUGE note on the check, and pointed it out at the register, and also told them why I was not leaving a tip..but this was an unusual situation.. the waiter never offered refills, never came by to ask how everything was, never showed his face ONCE after serving the food!!! I had to go hunting for the coffeepots so I could pour coffee for us...so you have to admit, this called for some unusual payback!!!....but if it was just bad service in general, I'd leave $1 and a note on the check so the mgr. and server would know why!!!!!!!!
  • Good service and pleasant- 20% Good service not pleasant/ forgetful. 15%. Just long enough to show up, take orders, deliver food- 10%. Make me wait more than five minutes to even take drink orders? 0%. Wait 15 minutes or more- I start making a mess on the table, then leave.
  • the service determines the tip.
  • If the service is good. . . . . . .15-20%!
  • 15-20%, more for terrific service or if it's a great restaurant and an excellent level of hospitality.
  • If the service is good, 16% & up...if it's not I would go below 16%....I really have a problem with restaurants that add on a gratuity for parties of six or more. Tipping should not be mandatory. I was a waitress & I believe a tip should be worked for. I've seen the difference when the tip is already included, the waiter or waitress could care less about good service. They already know what they are getting. I think the tip included being mandatory should be outlawed. I am a generous tipper, but I would like to be the one who decides what I pay for the tip.
  • i give about 20%
  • 10~20%
  • Twenty percent. Unless the person really stinks on purpose.
  • I average around 15% - In the UK waiting staff work to the assumption that a fair tip is 12.5%.
  • Between 10 and 15 % depending on how good the service was.
  • Almost always 20% unless the person is rude. I sometimes give more because I hate to give change for a tip so I usually round it off to the next dollar. For example if I spent 32.50 for a meal that would make the tip at 20% 6.50 I just leave 7.00
  • In "non-tipping culture" countries where waitstaff and other restaurant workers are paid a living wage based on an inbuilt 15 to 20% service charge factored into menu prices (including applicable taxes), a tip of 10% is correct only for good service. In the 'non-tipping countries" I know (Australia, New Zealand and many European countries) this is the case. You see a price of $20 on the menu and thats what you pay in Australia where I live unless you have a reason ... then you'd leave a $2 coin (yes we have those and they're easy to give away!) or $5 bill if you are feeling generous. Move your Aussie to the USA and they are all at sea, $2 is an insult tip and $5 barely okay. Importantly where tipping is optional (like here in Australia), waitstaff can't depend on getting one at all, it is a lottery.
  • 15% if they are decent, and 20% if they are good to great.
  • I give 20% if the service was good and the food was hot and delicious and tasty but I seldom go out~I am retired and we old timers go out once a month~~ so for a $10.oo breakfast it is two buck tip~but some guys go hog wild and throw down $5.00 apiece as some are still working~~I am retired on SS and a pension My wife and I seldom *eat out*
  • 15/20% Depending on how good the Service has been.
  • i always over tip so that way i get remembered and i always get great service
  • Minimal tip should be 15%
  • tipping is not mandatory.the owner is responsiable for the wage of their wait staff. they must get at least mimimum wage and if they don't it is the owners responsiabilty to make sure it gets their. most wait people won't declare their tips because they have to pay taxes on them. it's a hook.they don't get mandatory tips from me because i take in cash and i leave my tip on the table. i refuse to pay a set tip as they wish. they add it on i take it off and say i left the tip on the table. they don't like it and i have been told not to come back,which i would not of anyway. if the wait staff is good i tip good,but never will i pay a mandatory tip,never.
  • It's said to be 15% or 20% depending on the service.
  • Tipping is one of the reasons I don't dine out.

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