How much would you tip?

[Kevin]

We went out to eat lunch yesterday, I got a burger and my wife got soup. For some reason her soup came just as I was finishing my burger, it was cold as well. The waitress kept coming over and apologizing. I don’t think she forgot it, I think it was the kitchen’s fault.

When we went to pay, the waitress said the whole meal was comped, so we didn’t have to pay anything. In fact the waitress honestly looked like she was ready to cry. I told her the burger was really good, which it was.

We tipped $20, which was about the cost of the meal. I don’t know if the waitress had to pay for our meal out of her tip money or not? Would she have had too make it up? I was a waiter in college, and one fancy restaurant made me pay for any mistakes I made, like undercharging a customer etc.

How much would you have tipped?

 

[WAYNO]

We went out to eat lunch yesterday, I got a burger and my wife got soup. For some reason her soup came just as I was finishing my burger, it was cold as well. The waitress kept coming over and apologizing. I don’t think she forgot it, I think it was the kitchen’s fault.

When we went to pay, the waitress said the whole meal was comped, so we didn’t have to pay anything. In fact the waitress honestly looked like she was ready to cry. I told her the burger was really good, which it was.

We tipped $20, which was about the cost of the meal. I don’t know if the waitress had to pay for our meal out of her tip money or not? Would she have had too make it up? I was a waiter in college, and one fancy restaurant made me pay for any mistakes I made, like undercharging a customer etc.

How much would you have tipped?

My heartstrings are easily pulled. I could have easily done what you did. Thanks. :wink:

 

[jimd441]

I would have likely done the same thing as well.

In general, I tip according to the level and quality of the service. This means a small amount for carry out and possibly 25%+ for excellent full service.

Jim

 

[Kevin]

Yeah, I’ve read where 20% is mostly common these days for a tip. That’s generally what I leave, so 25% is really a nice tip.

I get my hair cut at this school with students. It’s just $11 for a haircut. This past summer I was there, and the student was excited because she was graduating the next day. I gave her $85, which was all the money I had in my wallet. I didn’t know her at all, but figured she is young and needs money. I remember being young and in college…needing money. Some things never change.

 

[eveled]

I doubt she had to pay for your meal out of her pocket. I’m sure she appreciates the generous tip you left.

I had a similar conversation recently about always tipping the same percentage.

If I order a salad and the waitress brings me 4 glasses of water the whole bill is $6. 15% is $.90

If I order filet mignon and have 4 cocktails the bill is $100. 15% is $15!

Both waitresses brought me 1 plate and 4 drinks they deserve the same tip.

Keep in mind when tipping the waitress has to tip the bartender and buss boy out of her tip money.

 

[foxtrapper]

You did good Kevin!

 

[bobski]

considering the cost of going out these days, id say that tip is in the meal already, but normally i do 20%.

 

[Kevin]

considering the cost of going out these days, id say that tip is in the meal already, but normally i do 20%.

Some restaurants do have an automatic tip. I’m not sure how I feel about those. I ate at one recently, they included a mandatory 18% tip with a line to add more if you wanted. Which I didn’t.

 

[ned]

I've waited tables. I always overtip and consider the waitress probably has kids in daycare and a deadbeat ex...or some similar sad story....no one is waiting tables for the sheer joy of it....hard work, short money but we all have to consider our obligations to our families and tip accordingly....as the Masons say....to the length of you cable tow.

 

[Cholo]

I'd have probably left her $20, too.

About a year ago I went to a local Mexican Restaurant. 5 minutes later a man, woman and 2 kids were seated in the booth I was facing. I knew there was something wrong with that guy and that there was going to be trouble. You can just feel it.

Sure enough :roll: He calls the about 19 year old waitress over to the table and starts blah blah blahing at her. With my hearing I couldn't tell what it was about. Soon the manager (probably the owner) comes over and it gets loud! Manager goes towards the kitchen and out of sight. Punk jumps up and literally ran after him. I'm just sitting there sipping my 32oz. Dos Equis

After more shouting at the table the punk takes his family and leaves without paying, I believe his intent from the beginning.

The waitress walked by and I handed her a $20. I said that was for me and the other table who walked out. She was beside herself with the tip. I didn't miss it, and it made her day.

eveled made a good point! I hope everyone tips a higher % at an inexpensive eatery like a Mexican restaurant. They work just as hard to serve you as they do at an expensive place.

 

[JFB]

acknowledging to the waitress You understood the food quality was not her fault is the correct thing to do, I;ve done the same more often lately do to good resturants being short of staff.

I would have made a point to find someone other than wait staff to inform then of the poor food quaility though. Not angerly, just to let them know. (Ive walked to the kitchen door and stood)

recently the restutant was PACKED and only one waitress showed up. service was slow, but I tipped pretty good. the next time in, she told me how rude and poor tips she got that day.

 

[turd]

We generally tip 20%, more for better service. For less expensive meals like lunch or breakfast usually more like 30%. These people work their tails off for the most part and in a tough environment. Are you always in a good mood when you go to work? They have all the same issues in life as anyone else, yet are expected to be up all the time. If we do get poor service or an attitude, we become poor tippers in response.

Kevin, you did good, I would have done the same or at least left 20%.

 

[blackhawknj]

The rule I always heard, poor service, it's reflected in the tip, good service, poor food, talk to the manager.

 

[Fox Mike]

I always go with 20% at least, sometimes more. My wife was a waitress while in college. She said that cold food or badly cooked food is not the waitresses fault. They deliver what the kitchen hands them. Unfortunately they are generally the ones that have to put up with the irritate customers rage.

 

[Pat-inCO]

She said that cold food or badly cooked food is not the waitresses fault.
They deliver what the kitchen hands them.

I disagree. They are the final quality (or lack thereof) control. If they see something
wrong, it is up to them to immediately reject it. If the eatery management disagrees,
a new place to work is in order.

 

[A.J.]

We went out to eat lunch yesterday, I got a burger and my wife got soup. For some reason her soup came just as I was finishing my burger, it was cold as well. The waitress kept coming over and apologizing. I don’t think she forgot it, I think it was the kitchen’s fault.

When we went to pay, the waitress said the whole meal was comped, so we didn’t have to pay anything. In fact the waitress honestly looked like she was ready to cry. I told her the burger was really good, which it was.

We tipped $20, which was about the cost of the meal. I don’t know if the waitress had to pay for our meal out of her tip money or not? Would she have had too make it up? I was a waiter in college, and one fancy restaurant made me pay for any mistakes I made, like undercharging a customer etc.

How much would you have tipped?

Very classy move on your part. Says a lot about your character.

 

[Bear Paw Jack]

Kevin, good job on your part. I usually hit a place or two on Veterans day. Though the meal is free I tip what I would have paid. I generally tip 30-50%. Seems the restaurants aren't full these days, part of that is they don't have the help, but I figure the waitresses work awfully hard for what they get and lot's of people don't give them much. I just think of it, as part of the meal, leaving a good tip. If I am going to eat out I'm going to help the waitress out. I expect many are single moms and can use all the help they can get. It's a tough life.

 

[Del J]

Kevin
You did the right thing in my book.

 

[mishtub]

When I was still gainfully employed, was out with a supervisor at dinner. He had a "surf n turf" with beverage and I had a burger and fries with beverage. When I turned in my expense voucher the supervisor questioned the amount of tip I left. It was about equal to the price of my meal and about equal to his tip, with his meal considerably more expensive than mine. I explained that it took the same amount of work for my meal to be served as it took for his and I asked why should the price of the meal should have anything to do with the tip. He thought for a bit, then okayed the voucher and I was never again questioned about my tipping. I have left tips larger than the price of the meal. I also never put a tip on a "card", always in cash given directly to the server.

 

[Fox Mike]

She said that cold food or badly cooked food is not the waitresses fault.
They deliver what the kitchen hands them.

I disagree. They are the final quality (or lack thereof) control. If they see something
wrong, it is up to them to immediately reject it. If the eatery management disagrees,
a new place to work is in order.

What, are you suggesting that the waitperson check the temperature of each item ordered and also taste it. I honestly don't see that happening in any restaurant I have ever been to. Seeing something incorrect is one thing but temperature and taste is totally different.

 

[Pat-inCO]

Seeing something incorrect is one thing but temperature and taste is totally different.

Hot soup should be steaming. You don't have to use a thermometer to see it.
Something that should be moist, coming out dry is unacceptable.
etc.

 

[contender]

First off Kevin,, I think you did quite well. With one exception. I would have let management know about the food AND the good waitress.

And the comment; "The rule I always heard, poor service, it's reflected in the tip, good service, poor food, talk to the manager."
It says that in a nice way.

That said,, I will quantify myself by saying I was raised in a restaurant. My Dad built the "El Tango" restaurant (downstairs) and nightclub for saturday nights upstairs in the late 1940's. It had an attached portion (which was his first build,) of a dairy bar serving ice cream milk shakes etc. We were directly across the street from the town beach.
It burned down in 1978, while I was in the Army.
My first job was peeling potatoes & washing dishes. I ran a popcorn machine, dipped ice cream, waited tables, cooked, cleaned & in general everything that was necessary. Basically everything & more a waiter normally does now.

That said,, I was ALWAYS of the mind a tip was for exceptional service above & beyond what a customer should expect. And yes,, the law allowed for wait staff to be paid on a different scale with the balance being made up in tips. Tips were NOT TO BE EXPECTED in our place,, and my Dad & Mom paid minimum wage. Dad always told any hired help; "If you want to make more,, work hard, give excellent service & the customer will let you know it." If they let me know things aren't good, then we'll BOTH know it.
A GOOD waiter or waitress can make a very good wage if they work at it.

Often, if things are exceptional, I ask for a manager & express my sincere thanks with details. And if things are less than expected,, my tip reflects it. But if it's really bad,, I also get the manager involved.
But to go into a restaurant and have the management AND staff demand a certain percentage is appalling to me. According to Websters; "tip; Give present, to give a gratuity, to bestow a gratuity. A gift or a sum of money tendered for a service performed or anticipated."
And the AMOUNT (percentage) that is considered "normal" nowadays has changed over the decades since I worked in a restaurant. From "whatever we get to maybe 10%,, to nowadays 20% is darn near demanded.

I know that many feel totally different. And I also know that restaurant owners etc all (now) feel they can get away with poor wages,, and figure customers will make it up for them.

That's not to say I do not tip good,, it's just that the service has to reflect it as well. And,, when the covid crap severely reduced a lot of people eating out,, we kept on going AND tipped very well. We knew the staff in some of our regular places, and knew how hard they worked.

It's just the attitude nowadays that tipping 25-30% is expected.

 

[any ruger]

I tip according to the service the waitress or waiter does not cook the food. If the food is bad I tell the manager it is not the waiter or waitresses responsibility.

 

[Fox Mike]

Seeing something incorrect is one thing but temperature and taste is totally different.

Hot soup should be steaming. You don't have to use a thermometer to see it.
Something that should be moist, coming out dry is unacceptable.
etc.

That is a fact, and I would imagine the average waitstaff serve perhaps three to four in an eight hour shift, and can see steam or heat radiating from soup.Now, something like onion soup will easily be seen steaming but not so something like clam chowder. My wife who was a waitress asks what you suggest that if it isn't 'steaming'; should the waitress stick her finger in to check the temp or taste it. His/her job is to take the order correctly, give the order to the kitchen staff, whose job it to properly prepare it for the customer. When the kitchen staff has finished their job the waitress/waiter is notified and transports it to the table and serves it properly to who ordered what. She/he are properly doing their jobs. The prep happens behind closed doors. Of course there are always some that would complain that the butter was too hard or too soft or the water glass had too much ice or not enough. Some, however, just have to be unsatisfied though the wait staff has done every correctly.

 

[langenc]

Another question here could be--

do you tip w/ money or put it on he card?? I try to leave money so the waitress dont have to screw around to get her share.

 

[Bear Paw Jack]

I agree. I typically don't use credit cards, but, I always tip with cash. It's not the managers business how much the tip is. One place I go pretty frequently, someone gave the waitress a $100 tip. They immediately told her, her shift was over and she could leave. That's just not right.

 

[Kevin]

And I’ve read, but can’t confirm, that some restaurants will subtract the 3% credit card fee from their tips. I don’t always carry cash, but when I do I like to tip in cash as well.

 

[Bad Barlow]

You did the right thing. However,one time a waitress tried to make excuses for an acknowledged bad meal. She got nuttin.

 

[Simmonsburg]

I tip 15%, but its mostly all abouyt what i have at the time.

 

[Garth69]

We went out to eat lunch yesterday, I got a burger and my wife got soup. For some reason her soup came just as I was finishing my burger, it was cold as well. The waitress kept coming over and apologizing. I don’t think she forgot it, I think it was the kitchen’s fault.

When we went to pay, the waitress said the whole meal was comped, so we didn’t have to pay anything. In fact the waitress honestly looked like she was ready to cry. I told her the burger was really good, which it was.

We tipped $20, which was about the cost of the meal. I don’t know if the waitress had to pay for our meal out of her tip money or not? Would she have had too make it up? I was a waiter in college, and one fancy restaurant made me pay for any mistakes I made, like undercharging a customer etc.

How much would you have tipped?

20 percent is my norm even if the service is marginal. I figure these wait staff need their money and if the kitchen is slow or doesn't know how to cook it's not the wait staff fault.