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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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9-22-2009 @8:53PM sue said... I tip 20-25% because I figure that for me, paying a 15% tip or a 20% tip is only a difference of a few dollars so it isn't a big deal for me at all, whereas it's nice for the person on the receiving end. The pros for them outweigh the cons for me, so that's what I do.
Also, I know that when you work with the public, you are at the mercy of any psycho jerk who decides to walk through your doors. I know lots of people think that you should just deal with it, but don't realize how much that sucks and isn't acceptable.
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9-23-2009 @12:15AM Maggie said... Actually, the dishwashers make more money than the waiters. And as for the waiter who is only bringing the food back and forth, multiply your table times 5-10, add pushy customers (probably yourself included), getting drinks and other additions EACH table is asking for, and dealing with a kitchen that may be running slow and hectic, and your server is working their butt off for a measly few dollars you're about to throw them. Keep in mind that they're probably only getting $2.50/hr from the restaurant who assumes they will receive most of their wages in tips. Now remember this person has to go home and feed themselves. I think adding an extra dollar or two is probably not that hard. 20% is an always mandatory base tip for me. And I was never a waitress, so I am not speaking on personal bias.
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9-23-2009 @12:19AM Maggie said... Exactly, that extra few dollars could really make a person's night. And as somebody who has worked with the public... man oh man are they terrible. I had a woman make me cry once, and believe me, that takes quite a lot. And rumor has it in my town, she's truly a psycho jerk. So you hit the head on the nail.
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9-24-2009 @11:37AM Jay said... I work as a server as well, but even I don't expect a 20% or even 15% tip for that matter. A tip is just that - a gratuity - It's not a requirement. Anyone who says it is needs to re-asses that position. I'll go a little out of my way to make sure someone enjoys the service, but at the same time I know that if I'm being rushed or having an off day, I'm going to get less for tips. it's just the way things work. Good service = $5-$25 tip (depends on demands and # of people). Bad service = lucky to get a tip at all.
That's the way I do it when I go out and I that's how I think people should judge my own service.
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9-23-2009 @10:50AM momdgp said... I do not understand why the "required" minimum percentage gratuity needed to be increased. Since prices have gone up, the tip has increased proportionately as well. What is going on? Have the servers, who are able calculate to the third decimal the tip they think they deserve while walking the bill over to the tables, suddenly cannot comprehend this fact?
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9-28-2009 @6:56PM Sandy said... I stay around the 20% range but am more inclined to go higher. Things would have to really be bad to go down too much on 20%. I base my tip on the total, including tax. I don't leave some weird exact amount that includes pennies, nickels and dimes, but round up. Also if we get a buy one entree get one free deal, as far as the tip we just pretend we did pay for both meals.
I know it is hard work because I have done it and I know how cheap employers are about their tipped employees. Even in a buffet style restaurant, you would be surprised at the "behind the scenes" work the server often has to do. No way are you just bringing plates, taking dirty dishes and re-filling drinks.
The only time I considered not leaving a tip or leaving an insulting one was at a restaurant cocktail bar. A friend and I went for drinks after work. There were only a handful of customers but we were the only table with just females. The server went all around us to wait on the other customers, being especially attentive to the all male tables. I went up to the bar to get our drinks. My friend left and I decided to have one more beer. On my way back to the bar, I stopped the waitress and asked her why she had ignored us.
She got all flustered and feigned ignorance at our presence and insisted on getting my beer and a nice frosty glass. Before I left she made a point of checking on me so I left her a decent tip. I hope she learned something that day.
Men are not always the best tippers. My ex-husband was on the cheap side and being embarrassed at what he left for a tip, I added to it. One time in particular he wanted to stiff somebody because it turned out not to be that great of a place, but it wasn't anything our server had done. In fact, I thought he had given her a hard time so I sneaked back and tipped her probably twice what I normally would have.
I am pleased to see so many people here saying they would rather see menu prices go up so the server can get a decent wage to begin with, regardless of tipping. In this tough economy, I have had to go back to the table waiting game. I think all our staff goes the extra mile for our patrons. It is an "economy" restaurant though and sometimes I don't even make minimum wage.
If I report my lack of tips then the employer wants to refer you to all these great "selling" techniques as if I am doing something wrong. The truth is that sometimes business is so slow we are lucky to have a few regulars that tip poorly or only drink coffee.
I think tipping should be for the extra mile only and the employer should not be expecting customers to make up wages. Until then, I will tip. That is, if I can ever afford to go out to eat again!
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10-01-2009 @4:38AM Mattybomb said... If you cannot afford to tip you cannot afford to go out. Choose to stay home and eat your frozen pizza and chicken pot pies. The reason people wait on you hand and foot is because they are tipped employees and that is motivation enough for them or would you prefer some 16 year old kid waiting on you making just minimum wage when your paying $60 bucks for a filet mignon now because it is adjusted to consider the pay of the server, bartender, back wait, bus boy and all of the employees that were included in the tip pool. Most of you are cheap and found reason to reply but none of them are as Ridiculous as getting rid of tipping all together. Others that think servers make to much money try it for a week you will have a different opinion it is one of the most stressful jobs. Well you cheapo's can always visit the local buffet to avoid the custom of tipping , enjoy the food poisoning.
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10-20-2009 @8:17PM Dan said... Do you realize that servers have to pay for the food you eat? At my restaurant, 3% of the bill, after tax, goes to other people. If someone leaves 15% before tax, I'm really only seeing about 10%. The concept is simple: if you cannot/will not leave a decent tip, do not eat out.
When I eat out myself, I usually leave 25% adjusted for quality of service.
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10-20-2009 @4:09PM Hank said... I usually tip 20%+ (I round up to the next dollar or even more for really good service) but I do expect good service. I have one tip, if the food arrives late and is cold blame the server, if it arrives late but is hot I blame the kitchen and don't lower my tip. I am actually pretty easy to please.
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10-20-2009 @11:29PM lauren said... Servers damn well do "deserve" your tip, if you expect a sit down establishment with nice service vs. McDonalds you have to pay for it. I'm not going to argue that we deserve 20% vs. 15% although I do expect more if the party is super picky or just massive (If you have 20 people and 5 of them expect to create their own dishes you'd better tip me for the time I spend translating your order into spanish).
We don't assume that we deserve money for showing up, we do expect to be paid for running over to your table 20 times over the course of the night in order to keep you entertained and your night enjoyable. If I screw up an order or forget a table, I don't expect a tip but if I'm nice and the customers enjoy their meal and then don't tip me on a $250 check you'd better believe you;'ll be added to the blacklist at our establishment.
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10-21-2009 @3:01PM PJ said... My husband has always left 30% or more, more often than not it is more. I was always a minimum 20% person but have been influenced by his generous ways.
When you think about servers often being expected to share their tips with other restaurant employees, it may be they will not net 20%. In many cases they are giving up their evenings so they can go to school during the day or support a family with a 2nd job. Sometimes, people do not tip adequately and it might help in that respect.
With respect to feeling the value of a tip at a fine dining establishment is excessive, it may be the person isn't considering the wealth of information about the meal, ingredients and preparation of each dish, the server is expected to have mentally available, not to mention the usual additional level of stress associated with the expectations of the management and chefs at the higher end.
We also think it is hugely important to treat everyone with respect, including restaurant employees. If the services is not good, we are still generous because everyone has a bad day once in a while so why add to it. It may also be we are grateful to both be self-employed and have good incomes. When I think of it and it's convenient I sometimes like to leave a tootsie roll pop or other treat along with the tip. It's fun and usually gets a nice grin.
I've heard the restaurant business is difficult and even a 24 hour endeavor for many and when you think they must plan menus, shop for the best ingredients they want, hire the best cooks and wait staff available for their place, deliver the food hot and attractive, clean up and pass all sorts of government inspections, hopefully have satisfied customers who will return to their restaurant, maintain a good reputation, advertise, offer incentives to promote new business and the life cycle of most restaurants is more often than not a short few years, they deserve as much reward as possible by grateful customers who do not have to plan, shop, prepare, hope it turns out edible, serve and clean up. Isn't 20%+ worth it for the time and aggravation saved by each of us?
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2-03-2010 @6:12PM Bob said... Minimum wage + basic service = 10% tip, you have to do something above and beyond to deserve more than that. I don't tip servers who just go through the motions. If you're bright, funny, friendly, competent, I go 15-18%. If you're extraordinary, like so good I say Wow, 20-25%.
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2-17-2010 @11:51PM Charlotte said... For some reason, it's very satisfying to me for my final total to be a whole number. So I figure out a 20% tip and then either add or subtract a little bit to make my grand total round out without any leftover cents.
For example, say my bill was $15.50. A 20% tip is $3.10, so I'll make the tip $3.50 (it's just an extra 40 cents) for a grand total of $19.00. This means that I usually end up paying a bit more than 20%, since I hate rounding down unless it's a really negligible amount.
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