How do you tip your waiter or waitress?

Question

I tip this days of the way I am getting served, not what you supposed to tip.

I am very tired of somebody taking my order as they run by or bring me my food or drink. And most of them bring your check right after you get your food and they never come back. What is that all about? So I tip the way I get served. If our food is let say $30 and I had good service I leave a $5 tip.

You think that is OK?And if I got bad servce $1. What do other people to about it?

Answer 1

Servers are like the worker bee's all that work and no reward.

Answer 2

i do the same. my mom uses a tip helper card

Answer 3

most wait staff work very hard and are very busy and make very little, i treat them and tip them the way i would like to be treated, so i tip them well ,  God Bless the hard working people of all trades

Answer 4

nowadays 20% is standard for good service, but never less than 10% even for poor service.

Answer 5

We tip according to the service we get - if it isnt good we dont give much otherwise about 10%

Answer 6

I do the same thing you do. I've worked as a waitress and I've also bartended. Having done so, I've somewhat expected a certain level of hospitality whenever I go out myself. I definitely don't try to stifle on tips, but if I receive bad service, they WILL receive a bad tip. Simple as that.

Answer 7

Most servers get paid $2.13 an hour.  If it's Friday night and you waited at the door, there might be a good reason your server is rushing.  Or if it's lunch hour, your server might be trying to do you a favor by dropping the check while you're still eating.  

During the weekday lunch rush, I always bring the check with the meal because a lot of people need to get back to work quickly and I don't want the guest to have to flag me down if they're in a rush.  Of course I always let the guest know if they need anything added, I'll take care of it and I don't just disappear.

Finally, a one dollar tip is a really big insult, so make sure the bad service was a direct result of the server.  If your steak came out overcooked or your soup was cold, or you bar drink took a long time, it's not your server's fault.  Your server doesn't cook the food or mix your drinks.  If your server is apologetic and brings the problem to the manager's attention, you shouldn't penalize him or her for such issues.  

I consider 15-18% standard; however, because I know what it's like, as long as the service isn't awful, I always leave 25% to make up for the people who think 10% is an acceptable tip for good service.

Answer 8

If you are in a state with at least a 7i% sales tax, just double the tax and add one or two dollars.

(Comes out just above 15%).

If not, figure 15% AT LEAST.

Answer 9

they probably run by you Co's tier rushed off their feet and under staffed and have to do someone Else's work if they've not turned in so it's nice to be nice

Answer 10

MY GLASS HAS TO BE KEPT FULL, I DON'T LIKE TO BE RUSHED IF I'M A PAYING CUSTOMER, I LIKED TO BE CHECKED ON FROM TIME TO TIME!! THAT'S A GREAT TIP FROM ME!!

Answer 11

never more than 5 euro. Service is never 'that' good.

Tipping is more an American custom and doesn't feature much in European society.