tips in restaurants - moral question

aileth

I tend to tip a couple of quid if it has been an enjoyable experience. However, I think me and my husband have very forgettable faces, because almost 80% of the time we eat out the waiting staff forget about us. They seat us down, we wait 20 minutes for a drink, call them over, "Oh sorry, I didn't realise you were there", and it's the same person who had seated us!

I only tend to tip higher than a couple of quid if the wait staff have gone above and beyond the call of duty, or of course if there's a load of us.

NBLondon

Voyager2002 wrote: »

Nor do I. However...

In a situation where staff do a reasonably good job, and can reasonably expect a tip for doing so, then it is dishonest to allow them to work and fail to pay them for doing so. That is most certainly the situation in the USA.

If I do tip, I always do so in cash, and directly to the person who has served me. Tips paid by card are likely to be stolen by the restaurant.

I object to paying a "service charge", and if I have to do so then I will certainly NOT tip as well.

I am puzzled by the post from a waitress with her complaint about large groups: it is usual for large groups to be charged for service instead of tipping being left to their discretion, and she should remind her employer to ensure that part of the service charge is passed on in lieu of the tip.

I agree with all of this. In some countries/cultures - it is the norm and you factor that in to the cost.


I believe here in the UK; a tip is to reflect good service not just adequate service. I certainly don't tip automatically and encourage mediocrity.


If the service charge is on the menu and labelled "optional" I will pay it if the service is good enough; if the service is excellent I will refuse the service charge and tip in cash so that the money goes to the person(s) who delivered the service not the company.


The difficulty is in when you have been served by multiple people - i.e. one person serves drinks, another serves food, another clears places. It would be a bit obvious to tip one and not the others so a service charge or tip by card which is shared amongst the team is the fairest. A few places explicitly state this on the menu - Good for Them!

Astuteboy

I always tip 10% here and abroad unless the service has been especially bad or they've included it on the bill by default. Just a habit I can't break.


Ate at a fairly nice restaurant in Prague a couple of weeks ago (The Alcron), service wasn't terrible but not what it should have been, really didn't want to leave a tip, but still left 10% anyway, just felt obliged. Will always leave cash if I have it rather than via the extra question on the card machine.


For a nice meal that can mean a fair few notes, but such is life. My wife wouldn't have an issue not tipping, but seeing as it's me who pays, I make the choice


But to the OP, there are plenty of people who never leave a tip, so I wouldn't lose any sleep over it

Kingsd316

I'm a 10% tipper minimum, I've worked in bars and restaurants and know how hard it is

EmmyLou30

I don't tip, but I know my other half used to before he met me and soon realised I was never going to do it! I think he still often wants to but he's got used to it now ;-) As I see it they get paid minimum wage these days so there's no need to tip. Back in the early '90's when I was a waitress we got paid peanuts because the tips made up our wages so companies got away with it. These days they can't get away with that. I'd never tip on a card as you know a company takes that and never gives it to the staff.
My biggest peeve are those restaurants that add 10% on unless you ask them to remove it thinking most people are going to be too embarrassed to ask....not me. I ask for it to be removed on principle after that.
I find if we go out in a group you're often charged a compulsory 10% service charge (which I'll bet the don't give the staff) and then everyone chucks in a round amount so often the tip is massive!! I hate that too but never feel I can say anything. I calculate mine (plus the 10% even though I know others overspend will cover it - I'm not going to be deceitful), and put in the right amount. I'll leave others to do what they will when it's a group.
I'm always polite to anyone doing any job - leaving without a thank-you is just plain rude.

dandelionclock30

You and your wife sound like brave people, going to the same restaurant regularly and not leaving a tip. You are aware of course what happens when you P people off in catering? I dont need to spell it out and it does happen.

Morglin

We go 10% (or a fiver if the bill is low).

Seems about fair really.

Lin

Flat_Eric

I will tip if the meal has been good and the service welcoming. I've been to a few places and felt very unwelcome/the food has been awful so I've not bothered to tip and would of course never go back. I don't always tip (on every occasion) my local establishments but I might visit regularly and give them my custom. Its a difficult call on holiday if you are never going to return to a particular pub or restaurant. Sometimes I begrudgingly contribute to the tip - more so when I'm with other people and they are tipping. My meal might have been naff but without wishing to cause a scene, its easier just to pay up and move on.

Its interesting how sometimes you put down so much (say £30) for a meal costing £26-£27 something and the establishment doesn't return any change - automatically assumes that's their tip!

pollypenny

We normally tip about 10% here, 15/20% in the USA! as DIL put herself through uni on waitressing.

The service and meal would have to be bad for us to leave nothing.

Bollotom

No tip as a matter of course. Round up to the nearest fiver for good service. Bad service or bad food is a walk out. My barber gets about a two quid tip and cab drivers maybe a quid. Tips in cash as I feel the restaurant will not pass it on to the person. TIPS = To Insure Prompt Service. Not good or food quality. If you're seated and attended too quickly then fine. Too much delay, no tip or a walk out. And who tips the chef. NEVER let the maitre d' take it and "Share it", he'll grab the larger share for doing FA. :cool: