How much to tip with coupons?

Question

I am a waitress at a restaurant that does not take coupons for dine in, but have gone out recently with friends to places that do. We were discussing tipping, and I wonder what popular opinion dictates.

If you go out, use a coupon on your dinner, and received good service, do you tip 20% of the cost of the meal before or after the discount? I feel that the original price is the appropriate reference point, but the other girls said the discounted price was right.

What do you think, yahooers?

Answer 1

I think it should be based on the price before any discounts.  I always consider what they have to go through too.  When my kids were smaller, I did control them but I always tipped more, and if I have a teenager that wants alot of refills on coke I add more, or if I take a picky friend out that wants extra lemon, extra refills, extra napkins, ect I try to make up for the servers extra trips with the tips since I really can't control my guests behavior and it embarrasses me.

Answer 2

15% of the original price after tax.  20% is way too much for most service.  Most servers pull in lots in cash for what amounts to relatively simple work, so no need to feel guilty.  Just give what you think is fair.

Answer 3

The tip amount doesn't change. The server still gets their standard amount.

Answer 4

tip should be based on level of service and based on the total tab not after discount coupons - good grief :)

tax x 2 if the service is decent, 20% for your regular/favorite hangout.

Answer 5

The tip should always ALWAYS be figured on the BEFORE discount amount.  ALWAYS.  Did I mention ALWAYS???

Geeeeeez.  I worked for a few years in a fine-dining place that accepted a buy-one, get-one coupon ... that was up to $21 off any entree.  OMG, you can't believe the morons that tipped on the one-meal price ... I was getting a tip on a $21-dollar entree, but being assessed tax on a gratuity-percentage on $42.  In other words, being taxed on money I "earned" but never actually took home.

I tip 20% minimum on everything.  I don't care it it's eggs and toast or filet and lobster.  The server bringing eggs to my table earns it every bit as much as the one serving me steak and seafood.  

It's really not possible to over-tip.  When in doubt, give more.

Answer 6

Tips should be based on the price before the coupon and before tax.  Many coupons and restaurants even state this outright.  I think the standard is 15% at lunch and 20% at dinner, but you'd have to give me really poor service to ever receive less than 20%.  Many of my friends work in the service industry, and I know how important tips are for them.

Answer 7

Always on the total bill before discounts. The server still has to do the same amount of work whether you get  a discount or not.

I'd have to get pretty bad service to tip below 20%. Since most servers get paid less than minimum wage, they count on tips to make up the difference.

Answer 8

Always tip a percentage that is appropriate to the level of service received. This percentage should be calculated based on the total menu price of the food before taxes are added and any discounts are subtracted.

In a full-service restaurant, I tip a minimum of 15% for adequate service and up to 50% for superior service. For less than adequate service, I speak to management.

At buffets, I'll usually leave $1 to $3 for each person who sat at my table unless we received exceptional service.

Answer 9

The way I was brought up dictates that the tip is determined by the cost of the meal before the discount.

This would include meals that are comped.

Some people are such tightwads.