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Want to really confuse your server? Leave a 15-percent tip.
There's nothing more ambiguous than the 15-percent tip, which could just as well be a "thanks for nothing" grat from a miffed diner who always leaves 20 percent or a sincere show of gratitude from an infrequent restaurantgoer who thinks 15 percent is still the going rate for good service. Only the tipper knows for sure.
Fortunately for servers, fewer customers today seem to fall into the latter category, which is now mostly populated by the very old and very stubborn. Surveys show the vast majority of Americans have transitioned away from the 15-percent standard which ruled the food and beverage industry for decades, with the national average tip rising to 19 percent in 2008.
Restaurant-imposed service charges are a fairly good way to gauge the shift in tipping expectations: When they first showed up on south Florida menus in the early 1980s, they were nearly always set at 15 percent. But by the time a Long Island diner faced charges for skipping out on the mandatory grat at Soprano's Italian and American Grill in 2004, the number had crept up to 18 percent, the figure that appears on most menus today.
According to Zagat, which annually compiles tip averages from across the country, 2000 was the first year tips topped 18 percent nationwide.
So what happened in the last 10 years to justify the change? As many detractors have pointed out, a percentage is automatically adjusted for inflation, so that's not the rationale for the newfound generosity. Rather -- and this is your server talking -- it probably reflects a greater appreciation for the server's work, deepened by the many more meals Americans now eat out.
Just as the public realized that folks who toil on assembly lines and sell costume jewelry at the mall deserve a minimum wage, diners have finally caught on to the real value of service. As we approach Labor Day, your server thanks you for that.
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9-08-2009 @6:59AM Jessica said... 15% is standard - if the service is exceptional I'm absolutely generous - but if the service is ridiculous they should be grateful that I'm giving them ANYTHING. I'm sick of the built in gratuity as well - those are the places that have the WORST SERVICE!!! I come to a restauant to eat out - and my parents raised us on their professions in the service industry - so I know how to tip and what's good service. Do your job and I'll tip you well, drag your a** around like I've forced you into this industry and the tip will be just as lacking as your skills as a people person.
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9-08-2009 @7:08AM i love peoria said... as a former restaurant waiter, i generally tip 20%. i live in illinois. the last governor we had mandated that all servers for the past 2 years or so, have to pay the tax on your meal. remembering that, although ludicrous, i always minimally tip 20%.
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9-08-2009 @7:10AM Sly said... The idea of HAVING to tip any amount determined by the restuarant simply for going there is ridiculous. A tip is EARNED by the server, not a mandatory amount set by the business. I'll tip more than 20% for great service, a lesser percent for good service and nothing for poor or indifferent service.
This is one of the reasons that the food industry is on a serious down trend. Forcing patrons to pay a tip for poor service isn't going to get much repeat business. It's MY money and it's my choice to tip or not. If you want a tip, EARN it and you will get a good tip. Why am I supposed to reward a server for doing a poor job?
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9-08-2009 @7:12AM bargainbayusa said... WHAT A SHAME THE SERVERS & BARTENDERS DONT GET THEIR CHEAP BOSSES TO PAY THEM A DECENT WAGE & ALSO
IT'S A SHAME THEY DONT HAVE THE EDUCATION TO GET A BETTER JOB & INSTEAD THEY GET AN ATTITUDE & DO NOT PROVIDE PROPER SERVICE & DO NASTY THINGS LIKE SPIT ON YOUR FOOD & MANY THINGS EVEN WORSE & SO DO THE COOKS *
THE WORD "TIP" MEANS (TO INSURE PROMPTNESS) WHICH NORMALLY DOESN'T HAPPEN *
IF YOU DONT DO A GOOD JOB YOU DONT GET A TIP FROM ME **********************************************
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9-08-2009 @7:13AM Lee said... Having been a waitress for many years, I usually over tip, but what really annoys me is when you go to a place with a large party and the restaurant automatically includes the 15% tip to your check without telling you. I resent that they feel we are not smart enough to figure out the tip on a large check and never add more to the tip whereas if we were left to add our own tip, I probably would have left more then what was automatically added to my bill. I know it's not the waiter/waitress' fault but it just ticks me off. I even let the management know and most of the time they just shrug it off.
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9-08-2009 @7:12AM i love peoria said... as a former waiter in illinois, i generally tip 20%. in illinois, about 2 1/2 years ago, the governor signed into law that servers had to pay the taxes on the meals they serve. although ludicrous, i always, at a minimum, leave a 20% tip.
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9-08-2009 @7:15AM Bob Fshr said... I live in Michigan and Wait staff min. wage has been about the same since the 1980s or late '70s. While I have empathy for the waiters and waitresses, in the end the low wages are not my problem, I too make min. wage and after taxes taken out of my check, I only make about half more of what your min.wage is excluding tips.If your pay is not good, do what everyone else does and get a different job, I'm not saying go back to college and get a degree, but at least find something your content with, afterall if the tips were always bad you would leave the job. Also, I'm a regular at Dennys (nothing fancy, but decent food) so our server knows us, gives us our drinks for free and is friendly. We usually tip her $15-$20 altogether, because she gives us our drinks for free and we know her.
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9-08-2009 @7:17AM susie said... I always tip 20% and on the final bill, not pre-tax. If there is a problem with the service (not the kitchen) we always let them know beforehand and only cut our tip if it's not resolved. We went to Olive Garden one time (husband and 2 kids) and the kitchen messed something up because it's was 45 minutes before we got our food. Our server was right there all along keeping us informed and apologizing. She was terrific and even brought the manager over (we hadn't asked - yet) who comped our entire meal. We left the waitress the $40 we would have spent on the meal as her tip because she was just that good!
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9-08-2009 @7:21AM Sean said... I start out at 25%...and from there if the server does outstanding she will get my 25 per cent. But if not i will drop as low as about 16% if they are rude and arrogant
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9-08-2009 @7:16AM de said... 25% generally here.
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9-08-2009 @7:18AM goober said... Always make sure my tip is above fifteen percent generally 20% unless the service is deplorable. Servers are most generaly the hardest workers and deserve every penny. What I find insulting is establishments who include tips in the bill.It is really not a tip then is it. I wonder if the servers like this policy.While it does insure at the least the set tip(18% generally) I think it elimates the possibility of receiving a higher tip.
Also I whenever possible tip in cash even if using a card to pay for meal,thus the servers have the option of wheter to file it on taxes and receive it that day rather than waiting until they get their wages. This does not happen at places requiring a mandatory included tip
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9-08-2009 @7:20AM Tom said... Dictionary.com defines gratuity as:
1. a gift of money, over and above payment due for service, as to a waiter or bellhop; tip.
2. something given without claim or demand.
3. A favor or gift, usually in the form of money, given in return for service.
I tip 20% on the entire bill, including drinks and tax, but it seems like the meaning of gratuity is (sadly) being lost.
On one occasion, I tipped a server 15% for really rude, hostile service. I got a funny feeling after paying the bill and checked my credit card statement online. My credit card had been swiped twice, each time with a 20% (to the penny) tip.
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9-08-2009 @7:23AM longlivekingd666 said... As a former pizza delivery driver (pre 2004) I thought it pretty darned disgraceful that people had the audacity to want their dinner brought to their home and then think nothing of handing the driver a check for the exact amount. This showed me that you didn't care a single bit for me. Lemme give you some reasons why a delivery driver should be tipped just as much, if not more than a server in a "sit down" restaurant:
1. Car insurance rates go up when your company discovers you are using your car for business activities, and people say that honesty pays...
2. As a driver, I am risking life and limb to bring you your dinner. Ever been on the road past 10PM on a Friday or Saturday night? Or any night ending in "Y" for that matter?
3. We have a better likelihood of being robbed than a server inside does, especially, and I had many, MANY arguments with supervisors on this, especially if you have one of those light up "car toppers" on your car. Nothing says sitting duck light a big billboard on your car stating "Hey, I have free food and possibly a wad of cash and you know I'm unarmed"
4. WINTER, nuff said.
Worst delivery I ever made, well there were two similar instances, so I'll give you both.
1. The Chiefs "Endzone Club" or whatever. 100 pizzas, $1100, NO TIP.
2. Honeybaked Ham- Christmas party...I'll repeat that so you gt the full effect of the spirit of the holiday...CHRISTMAS PARTY! 70 pizzas, 725 dollars, no tip..worse yet, not even a frickin' Merry Christmas or even a Thanks, man.
I even actually had one guy on a private home delivery, total was $11.55 or some number, hands me $12, the place I worked we didn't carry coin change, I turn to leave with my $.45 tip (woohoo) he clears his throat and says "Uhh...my change? I dug out the change I had that was my own money, gave him his $.45 frickin' cents and left. I went back after my shift was over (around midnight) flattened his trash cans, and farmed his yard. Am I sorry for that, HELL NO!
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9-08-2009 @7:22AM KP said... Last time I checked, tips were to be earned, not expected.
If I have great service, there will be a subsequent tip, if I don't and the server basically ignores the table, they will be paid accordingly.
It's a hard job, but hey, if you want the extra in tips, then work for it. I know I had to when I was a server.
Besides, times are tough for everyone, and the prices for the food alone have climbed so high it's surprising that as many people still consider eating out.
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9-08-2009 @7:26AM j~ said... As a server for over 30 yrs it is hard to know where to start! I live on the well bing well mindedness and the math abilities of the folks I serve. I am honestly astonished to see comments like some here that servers are "making a fortune" I am amazed at how little the dining public understands, or wants to. My husband is a perfect example. Until he was educated about it. I remember the .10/hr increase in 1980, in MA that made it 2.09/hr. It's nearly 30yrs later and the hourly in MA stands at 2.63/hr!! mmm there is some math. If there is any reason at all to validate the 20% tip this would be the one.
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9-08-2009 @7:33AM longlivekingd666 said... jill,
You need to really take things into perspective here.
A doctor makes on average..well I don't have an exact amount but it's sure as hell a whole lot more than a server in a restaurant. Same with a mechanic. I hope a server spills hot food in your lap some day, because Karma is a MF'er.
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9-08-2009 @7:39AM loub said... First of all, I always tip and at 20%. Secondly let me say that I hate feeling as though I must leave a tip at all. By defination a tip is a gratuity that a customer has the option of giving a supplier of a service based upon the level of service provided. The feeling in the service industry is that you MUST leave a tip regardless of how they treat you as a patron. Many restaurants that I have patronized of late, seem to forget that the way they treat me as a patron, determines their tip. Some wait staff feel that it is my duty to tip them just because they came to work today....it is not. Perhaps if employers paid a normal wage to their staff, it would not be considered my job to supplement their income. I worked at my job for 40 years and no one ever had to "tip" me for doing the job that I was paid to do.
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9-08-2009 @7:38AM Dice said... I tip for service, if I recieve good professional service I tip over the 20% level. If the service is lousy, then I leave a lousy tip. Tips are earned.
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9-08-2009 @7:56AM findurnorth said... Personally, I think everyone should work in the restarurant industry at least once in their life so that they a) learn how to behave in a restaurant and b) appreciate what servers (and support staff) deal with on a daily basis.
There are so many factors that are built into the tipping factor: lower than minimum wage, paying taxes on sales regardless of what servers actually get tipped, having to tip out the support staff ( bussers, bartenders, kitchen staff, hostesses)...that even if servers actually got tipped 20% of the bill all of the time it is unlikely that they would go home with actual minimum wage in most states. Add that factor on top of the fact that 60% of the people they deal with are unpleasant.
And for those that aren't in the industry actually reading this...if you go out on Sundays after church, the excuse of "I'm not tipping the server more than I would tip "God" is not a "GOOD" excuse" in fact, they are not even equatable. You give to God because He calls for it in the Bible. You tip your server because they are providing a service to you. God gave HIS son for you...that wasn't a service, it was a gift. Do not confuse the two.
And for those that only go out on Mother's Day or Father's Day, learn to behave in public before coming into a restaurant. It is not our responsibility to teach you and your children how to behave in a proper manner. These are very BASIC skills that should be taught in the home.
And you still wndoer WHY your server should earn 20%????
And for the record, I don't even work in the industry anymore but respect the people that do because it is one of the toughest jobs that anyone will ever do. If you don't believe, go tie an apron on for a Sunday morning shift at IHOP or a Friday night shift at your local favorite restuarant.
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9-08-2009 @8:07AM matt said...
While we're at it, what's the percentage for a tolltaker on the Thruway or at the Lincoln Tunnel?
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