Posted on 07/15/2017 11:46:29 PM PDT by nickcarraway
Generally that’s how we tip, too...but at Christmas we have fun giving out 50%+ at some of our favorite restaurants. And of course we write Merry Christmas on the receipt and say the same. Also, we generally try to tip with cash year round.
out of town depends on service and personality but at my local brewpub i tip well and i never have to ask for another drink, it's filled automatically as if by magic and my food order goes to the front of the list in the kitchen no matter now busy they are
Hubby and I go out to eat once a week. On Wednesday. Wednesday is a great night to eat out. A lot of places have specials on wednesdays. Outback. We have a Mexican restaurant down the street that is 2 for one on Wednesday. Another one has .99c tacos all day Wednesday. Check out your local Wednesday specials.
I tip 25% except to whoever cuts my hair. Then I tip around 50%. I was a waitress one summer, too.
I generally tip 20%. It can vary depending on service. Bad service gets a conversation with management.
Generally I tip 20%. Less if I have alcohol and more if I don't. It takes just as much work to refill my iced tea a couple of times as it does to bring me a couple of beers, but the beer costs a lot more.
When we last went to Ruth’s Chris, the waiter informed us that our steaks would be “cooked on an 1,800 degree grill”.
That kind of made me go hmm......
But I can believe that the best prime beef is sold only to restaurants. They pay more and it shows on the menu. FWIW we cashed in certificates which covered most of the tab but otherwise steaks for two plus wine & 20% tip ran to just over $200. Too rich for me.
Now...the food was great & the service excellent at Ruth’s Chris, but that is mucho dinero just to enjoy your meal with a restaurant wrapped around it.
And call me old fashioned but I was the only wearer of jacket & necktie in the place. The other patrons were better dressed for Captain D’s.
Not too crazy.
FWIW: I don’t even recall you.
Try to be significant in some way.
If the waitress has cleavage she is gonna get a big tip from me.
I’m a good tipper, even figuring the tip on the total, tax included - but ONLY if you come and take my order and do a good job.
My beef is about the stupid “tip jars” at the cash register (and/or the tip line on the credit card receipt) where I’ve had to stand in line for you to take my order and my money. They may bring my order to the table, and most of the time I have to bus my table.
Don’t expect a tip if I’m helping you do the work! If I order at a counter, it ain’t happenin’ !!
Cool! Thanks for explaining!
How 'bout I just stay home from places where the waitstaff has bad attitude?
In some countries it is considered rude to tip and akin to begging. A ‘social ladder’ construct even of those of higher status throwing crumbs to the little people. Having worked as a waitress many years in my teens I know well the good and bad of the position. I can relate to both sides both sides of debate.
Back then, 10 percent was considered a fair ‘tip’ and for good service only. At least that is what I was always told. Granted it was just a Mom Pop shop that had a dinning room and curb service. Sure some tipped more and some less. I always gave my best to whoever it was and enjoyed my job. I was a teen making money and happy for it and glad to be making others happy too.
These days of expecting nearly half of your bill is totally nuts. That is not a ‘tip’ in any sense. Almost extortion if you have to fear they will do something to your food next time if you don’t tip enough. That type of extra payouts above your bill certainly should not be expected.
This thread is pretty cold now, but I thought I’d pass along this tip about another restaurant industry secret (from a friend who’s a chef at a Four Star restaurant in Omaha, NE, about how they can serve those consistently tender steaks, even if they occasionally get a less than perfect piece of meat.
They all keep handy this tool no kitchen should be without, and frequently employ it on any steak they suspect might not be tender enough.
The Jaccard Tenderizer - http://www.jaccard.com/Original-Super-Meat-Tenderizer—48-Knife_p_10.html You might save a few bucks on Amazon.com
I’ve had mine for years, and they work terrifically.
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