Random questions to which you seek an answer
-
Much the same here IJ, I spent quite a bit of time drinking with some American dudes in LA and none of them could figure how I found tipping so complicated. Just what you're used to I guess.
-
Just what you're used to I guess.
It's this, really. In certain situations, tipping is an ingrained response. People have variations in approach, but the basics of the social convention are generally understood and accepted.
-
I know, but for a visitor, it is fraught with uncertainty and risk. Paula went to a restaurant in NYC once, picked up the tab and left 15% (way more than you would do in the UK), the waiter came back to the table and in a very aggressive manner asked her what was wrong with the meal. She felt upset, unsettled and confused, she won't be going back….
-
Yeah, I get it from your perspective. It's just odd to try to explain, since it's just sort of understood here.
As for your example, that waiter was a dick. Not only should you never go back, I would have complained to a manager. 15% is a respectable tip, and even if it weren't, berating a customer is completely out of bounds.
-
If only Americans were more like the Japanese!
I've worked in the food industry for 12 years. I've done every job in the restaurant, and even worked at two restaurants inside a Whole Foods Market, which is why I am posting this:
In America, the only reason tipping is "understood" is because our capitalist society passes the cost of hiring servers/bartenders onto the consumer, and we consumers willingly accept it. For example, at Whole Foods in Columbus, Ohio, we were not allowed to accept tips. The reason? We were making $10+/hr. with benefits as WFM employees. But most restaurants pay their servers between 2 and 5 dollars an hour, with the expected tips making up the large majority of these people's incomes. So the restaurant owners/corporations not only overcharge for everything on their menus, they also skirt the responsibility of paying a living wage. That's why most servers expect the American 20% gratuity, regardless of quality of service, because they need it! Sad.
-
Sadly, you are right. Most food service industry (i.e. restaurants and bars) pays minimal wages and expects the tips to make up the rest. Some restaurants will go a step further, taking a % of tip from the waiter at the end of the night!
-
I tip 20% pretty well wherever I go, but part of it is because I tend to frequent the same places over and over and being known as a decent tipper can have benefits.
My local gets packed after soccer matches and some of my fellow supporters complain about having to wait 30 minutes for a beer or an hour (or more) for food. I never wait more than 5 minutes for a beer or 20 or so for food.
It's all part of 'treat others how you want to be treated.'
-
I have to say that Adams view is my perception also (speaking as a foreigner). I just didn't want to be the one to make that comment as it is a socio-economical issue from a society I don't live in, and an economy I contribute to once every couple of years only with my tourist dollars.
I can see both sides, and as usual the only real winner are the guys at the top, who get away with paying a low wage. Still, I will perpetuate the issue by assuming a 20% tip for all meal purchases, and adopting Doug's full price of the first drink, then a buck or two per drink thereafter policy. Seems like the best way to a good level of service.
-
I like Doug's strategy as well.
-
I'm just wondering: is the food and are the drinks cheaper?.. Is the cost of the tips taken into consideration?.. I mean: if I had to pay normal price for a drink plus 100 % as tip for first drink and 1-2 bucks for each consecutive drink, I'd need the beer/ wine to be dirt fucking cheap… Why they dupe the consumer like this is beyond me...
Anyhow, yeah: long live the €uro system... In restaurants I tip, for good service I tip in bars as well. That's about it.
What we €uros should do, though, while we're at it, is TIP OUR COURIER/ DELIVERY GUY... These guys driving in these old, haggered down vans, working 14 hour days, for a couple of €uro per hour, théy deserve our tips!.. Food for thought
-
What we €uros should do, though, while we're at it, is TIP OUR COURIER/ DELIVERY GUY… These guys driving in these old, haggered down vans, working 14 hour days, for a couple of €uro per hour, théy deserve our tips!.. Food for thought
used to do this, but since we now have like every 2 weeks a new clown, no, but I always give the guys at my local post office a Xmas bonus
-
Thanks for the help Omega Man, Alex1976 and simonc. Will pop into a local shop and see what they have to offer. I somehow know that I'll exceed my preset limit of two cigars…
Regarding tips:
I was once out with a Chinese friend of mine having Chinese food. It was delicious. So I wanted to express my satisfaction with a little tip (20%). As I handed over the money to the waitress, my friend looked at me as if I have just killed 100 innocent puppies. She was shocked and I swear she wanted to kill me in that particular moment. Apparently it's unusal to tip in the Chinese culture as well... -
I've never heard of someone tipping $6-8 for a $6-8 beer. That is definitely not normal, but is of course very nice.
A $1 tip a drink unless they're more than $10 is plenty. Bartenders make PLENTY of money. No need to over tip for sometimes 30-90 seconds of their time. If they are assholes, I can leave and go to one of the other 50 fucking bars within walking distance…
A lot of places in NYC are cash only, but if they accept credit I open a tab and tip 18-20% when I'm done, IF they were somewhat prompt with getting my drinks.
As for food, I tip 20% of the total(including tax), which is the normal amount in NYC for average service. In other parts of the US, 15% is usually fine for average service.
For me, it really comes down to how much effort I assume they put into serving me.
I've been a front of the house manager, bus boy, bartender, waiter, prep cook, dishwasher, butcher, host, and cashier in restaurants.
I also go out to eat 4-6 nights a week to sit down restaurants.
