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How to tip properly.???

Sheannutt 9 Aug 23
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10 comments

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1

I got to the restaurant early where some friends and I were having lunch. I about to ask the waitress if there was any fruit-flavored teas, e.g. peach, when friends of her's at another table got her attention. She immediately went over to them and had a conversation lasting several minutes. She eventually came back to the table apologizing saying, "I got distracted". All I could say in a very irritated voice was, "Yes, I noticed." She received a tip of $1.87 from me.

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And by the way, tipping has a racist history: [motherjones.com]

0

And if I get really lousy service I will leave two pennies on the table. No jerk, I didn't forget to tip. But it has to be really lousy service.

1

I always tip the 20%. Rarely lower, but it has happened when the service was bad enough to affect the pleasure of the meal. I know what it is like to get shafted on a tip. I also ask if they actually get the money, because sometimes the boss takes it. Also, give it directly and say it is a gift so they don't lose it to taxes!

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In the UK 10% is the generally accepted tipping rate. Service charge is not usually included in the bill. 20% would be considered too much.....I may give 15% but it would have to be superior service. Some restaurants have a container for tips at the till and the tips are shared with the kitchen staff, others don’t. If I pay by credit card I never add it to the bill, sometimes they ask if you wish to do so, but hand the tip to the waiter/waitress in cash.

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I've heard people say Don't ip the tax. Sort of makes sense but maybe it is cheap. Definitely requires a little more hassle.
Does one tip carry out ?

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I travel internationally often. To my knowledge tipping the server is only common in the US. I've found service is often similar everywhere. I always tip around 20% because it's expected. I don't find better service due to tipping. As with most service whether food service, having your tires changed or department store help. I believe good service is tied to corporate culture. What is expected of their employees. I also feel the cook deserves at least as much credit as the person bringing me my food. Every business should be considered a service. When I go to a certain tire company an employee runs out to my car in the parking lot before I can get the door open. They won't accept a tip I've tried. Tipping in the food industry is really a bonus to the restaurant business owner. It allows the business to pay minimum wage instead of a living wage. BTW I'm a small business owner.

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I tip based on the service I get. It isn't automatic.

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I would increase it to $20. I'm usually generous. Have several nieces that work or have worked in the service industry. Have to take care of the servers.

In most parts of Europe it is included in the bill, so be careful and not overtip.

2

I consider myself a generous tipper. For good service, it can be between 20-30%. Once in a blue moon - 40-50%.

However, I still tip on SERVICE. Occasionally, it's only 15%. Rarely, it's 10%. If the person deserves less than 10%, that calls for a talk with a manager.

I never tip less than minimum for the faults of the kitchen, availability of an item, or lack of management and staffing.

I've been known to tip a nickel before, but that was for nonexistent service.

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