When tipping a waiter/waiteress...do you tip on the food and drinks only or do you also include the tax?

Question

Last night I was at dinner... took a look at the bill and tipped on the full amount, but after getting home I thought how stupid.. why did I tip on the taxed part of the bill. I think next time I am going to tip the percentage only on the sub-total... before taxes!

I just wanted to get opinions as to how do you tip? with or without the taxes?

Answer 1

I was a server all through college, and believe me- you were correct to tip on the entire bill. Unless you were in a very expensive restaraunt of course, then things may be different. I used to work at an upscale, very pricey place, and for parties of six or more, a 20% gratuity was added into the bill. We did not include the tax in these situations, because the tip was already included, and the bill was usually very large. So, my advice for you is to tip on the entire bill unless you have a large group of people, or are dining in a pricey place.

Answer 2

I usually tip on the food and drink only. A good rule is to double the tax which usually works out to be 15%. However, if the service was lacking I will tip less, and obviously if the service is amazing I will tip generously.

Answer 3

I do this.  If you tip 20% of the pre-tax amount it is often easier than tipping 17% of the total.  For me anyway.

It works out to roughly the same amount usually.

Answer 4

I usully tip depending on how good the survice is.

Answer 5

i just tip on the servise if u wait like 10 mins for servise then i woulddnt tip if i got cold dinner i wouldnt tip if my dinner was nice i would tip about £3-4

Answer 6

When going out, I tip on the food only. I will usually tip between 15 to 21% depending on the service. I probably average on the high end. I don't tip towards the low end unless the service was very poor.

Answer 7

i tip on the total bill w/taxes

Answer 8

I tip on the total service, not the bill! If they were good they get a good tip, if they were bad they get a bad tip!

Answer 9

are you really worried about it?

Always tip on the bottom line. I've never looked at the tax... it's just the cost of doing business!

Servers often have to pay their credit card fees to their employer (typically .5%-1% of their total charges). They also must tip out their server assistants or bus-person, the hostess, the bartender.

If your check is $100, and (assuming 8% tax, like in ATL) your tax is $8, your total is (clearly) $108.

The TWENTY PERCENT tip on $100 = $20

TWENTY PERCENT tip on $108 = $21.60

if you can't afford the last $1.60 you should reconsider dining out, really. That server's living DEPENDS on your tips.

If it doesn't effect your bottom line (seriously, you can scrape $1.60 off the floor of your car!): TIP WELL!!!

and for the record people, you DO tip on the total, not on service. Servers are not there for fun, and you might just be more difficult than you think.

Answer 10

I agree with shannon, I do the same!!

I think thats how it generally works.

Answer 11

Guidelines provided by large organizations when you are using a credit card to provide client lunches is that to make is very easy for you when paying and that you don't have to start calculating the tip while the guests are there is:  15% on food & beverages or 10% on the entire bill.  One thing to remember if taking clients out is to ensure that your organization has paid the debits for your previous expenses or you may find the waiter advising you that the manager would like a word with you - this is most embarrasing for you, your guests & the management.  I found myself in this situation, thankfully, I was one of the guests but I had to offer my card to resolve the situation.  Everyone was embarrased.  

I have found these guideline work well in my personal life as well.

I do not believe it is the responsibly of the diner to pay the wages for the staff.  Restaurantors build these costs into the pricing of their food and is reflected on the menu.  When it's a high end establishment you are paying for everything you see including clean up, breakage, food spoilage, wages, insurance, lawyers etc etc.  This is why if you order a steak (you could probably buy for $10.00 at the butchers) is priced at $35.00 and entrees, desserts are all priced according.