MONEY MORAL DILEMMA. How much should Nigella tip?

Talent

I can't believe these skinflints!! If you've had good service then 10% of the original, pre-discount cost. If you've had a poor meal or service then don't tip.... Simples.
But here's the important bit.... let the management know either way.

gunsandbanjos

mon£y_p£nny wrote: »

Plus it's not hard work carrying food out to a table

Yes, because thats all waiting staff do:rolleyes:

Jay1b

Personally I leave a tip if I feel that the waiter/waitress has been particularly helpful. If they just went through the motions and done the bare minimum then I won't tip. If they've been particularly helpful then I will tip.

When I do leave a tip, it has no baring on the cost of the meal, but of the service that I've received. Why should someone unhelpful get a £5 tip when I spend £50, and someone helpful get a £2 tip when I've spent £20? Often there is the same workload involved.

On the odd occasion when the tip has been automatically added to the bill, I will utterly refuse to pay it on principal - even if I had been planning on leaving one previously.

Incidentally I worked as a waiter when I was in sixth form.

daveclap

There should be no "need" to pay a tip for any meal. If a waitress/restaurant is worth having then they should be rewarded for this within their pay. I beleive this for any job and don't beleive in the "bonus culture" - if you are worth it in the first place, then it should be included in your pay.

If you feel that what you have eaten and the service you have received is exceptional then feel free to tip at discretion, if that is 1% or 25% of the bill price who cares? Your servers are paid to be there anyway and their wages are already taken into account from the cost of your meal. If a business is being run well, then even after a b-o-g-o-f deal, they should still be covering overheads surely?

One reason that I tend not to tip so regularly is that I feel if I tip a particular waiter/waitress who has served me very well that it should go to that person, not into a pot to share with everyone - incentive surely to be good at your job !

Perhaps I'm an old fashioned skin flint, but that's the way I think about tipping.

BigMikeyG

I only tip if the service is good as it is a way of saying thanks. But if it is bad then no not a chance, but I don;t judge the amount on the price of the bill. I normally get a bill for 3 courses for 2 people of say between 40-60 quid and I will tip a max 4 quid then and that is for really good service.

A.Jones

If it is Nigella's turn to pay (and tip if she wants to), then she should tip however much she wants to tip. When it is Gordon's turn, he chooses how much to tip, if it all.

I only tip if service is good. If service was poor or the waiting staff rude, no tip is given.

keet83

pay them nothing!

i hate this tips thing; my tip would be if you aren't happy with the wage you get paid now, then get a different job that you are happy with.

NatFeerick

To answer the moral dilemma.... The tip should reflect the service given by the server who looked after you. I have on occassion tipped 2 servers in a restaurant if they both looked after me well. Individually they probably got less, but then they probably did less! Keep things in proportion folks.

Some people question who we do/don't tip. It's generally people in Service Industries (hotel & restaurant staff, hairdresser etc). Doctors are Professionals, so they don't qualify. Having said that, tipping is essentially 'acceptable bribery'...I tip my hairdresser so she'll do my hair nice next time, regardless of whether I like the blow-dry I had today!

RuthnJasper

Well, it would depend on the service, but if money was tight, I'd leave £1 with a quick note thanking the server for their service. I know that it's 'polite' to leave a tip, but service is often included in the cost of the meal these days, and eating out should not be a cause for exceeding my budget. If I was a bit 'flush' on another occasion, I'd leave a bigger tip that time.

savingchris_2

I have generally tipped throughout my life, whether it was a haircut or a nice meal. After reading all these comments i am having second thoughts over the culture of expected tipping.

I have worked as minimum wage bar staff as a student, and i very rarely got tipped at all, when i did i was extremely grateful but i didnt think any less of people who did not give me a tip as i was just doing my job. (I worked in a grotty club and all the drinks were already over priced for the target student clientel already). Having read how others expect tips i feel like i was a little cheated (however i did not at the time even though management made allot more due to our fast service without us getting rewarded, perhaps in hindsight i should have left sooner...).

Waiters/waitresses serve food, that is their job. I did not feel hard done by for not getting tips in my jobs, i did my job i got minimum wage it paid for my rent, i went home. The fact is wages should be higher for better service and tips not expected (if you are good you get return customers). It only really makes sense that tips get given for exceptionally good service (very fast ordering/food quality/ entertinment etc), ABOVE AND BEYOND what is expected by their job description, their salaries should reflect the minimum standard their place of work expects in service, if they pay them minimum wage they must expect their staff to do minimal service..

The fact is, if you do your job badly, in any profession including waitering etc, then people will not return to your business, your business and everyone in it will suffer over time you will be more than likely fired or your business will go bust. In order to attract better waiters/waitresses, businesses should pay more as in the long run it will improve their business.

People returning to your business is a customers way of saying, i enjoyed my experience and the food etc before, over time this will be far more profitable than a few tips... All of the business should be rewarded for success, from the waiter/waitress to the kitchen staff and management.