Do you tip on tax at restaurants?

[Anonymous]

Anonymous wrote:When you think about it, tipping based on food price doesn’t make sense at all. The waiter does the same work if you order expensive food versus cheap food. It should be a flat rate per customer (large parties would then tip more).

I mean, if you’re gonna go that route you should charge per table visit, and by how long you’re sitting there. If you’re camping, pay rent.

[Anonymous]

I tip at least 20% post tax and I round up.

Also, I haven't seen so many morons on one thread since the last anti-tipping thread I looked at.

[Anonymous]

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Anonymous wrote:I teach my kids to move the decimal point on the total, multiply by 2, and round up. That's the baseline tip.

For all of you who insist on pretax tips, if the tax is 10%, the difference on a $100 bill is $2. If you go out for a $500 meal, the difference is $10.

You should be ashamed of yourself.

The actual tip convention is pre-tax. Your rational is that it’s not that much and you shame people at the end. C’mon. At least provide a logical reason.

Yeah. It really isn't, and you have been shortchanging every server. Know that you are hated at every restaurant you frequesnt.

So frequently we just tip on post-tax out of laziness or because it doesn’t matter.
But your logic of shaming people and insisting they are shortchanging servers for tipping pre-tax doesn’t make sense. I sure as hell hope you also add 20% to your tax bill come April under this logic.

I think you’re trying to make a point but it makes no sense.

It seems like a pretty easy concept to me. There is no reason to tip on tax because it’s not a service provided by the restaurant. It’s a tax.

The point about paying extra taxes, however, is nonsensical.

[Anonymous]

I just tip 20 percent on the total because it's easier to figure (and because I don't think the $3 or $4 savings or whatever that would result from calculating out 20 percent on the pretax amount is a big deal in the grand scheme of things).

[Anonymous]

Just pay the servers a decent wage by bumping up the cost of food. No tip expected and we can go about our business.

Or like Europeans do just add a service charge and done.

[Anonymous]

Anonymous wrote:Say it’s a $100 casual meal, what about a $300 meal with drinks?

So, say 10% tax on $100 bill = $10 tax × tip 15% = extra $1.50?? You're asking if you need to pay extra $1.50 tip on a $100 tab? that's cheap.

[Anonymous]

Anonymous wrote:Just pay the servers a decent wage by bumping up the cost of food. No tip expected and we can go about our business.

Or like Europeans do just add a service charge and done.

I agree with both of these things. Unfortunately, that's isn't how the vast majority of restaurants operate. So, I tip 20%+ on the post tax amount.

[Anonymous]

15% on pre-tax, not counting alcohol. And I tip this way even if the service isn't great, because it's usually not her fault.

[Anonymous]

Anonymous wrote:15% on pre-tax, not counting alcohol. And I tip this way even if the service isn't great, because it's usually not her fault.

Why not counting alcohol?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I live in DC and eat out a lot. I was tipping 22 percent on post tax amount of the entire bill, as that has been standard for many years. Anyone who tips less than that should feel awful for how you have treated the people who have served you.

Because of inconsiderate people, however, DC has changed. Now there is a 20 percent automatic service charge on pre-tax amounts at most restaurants. And there is an extra tip line. It has been confusing for me. But, I think I am going to start adding 1/4-1/2 of the service charge as a tip.

Newsflash. Servers in D.C. earn at least $16/hour regardless of how much they receive in tips. That’s plenty of money for such a trivial job.

but why do you care if someone else tips them more?

[Anonymous]

Anonymous wrote:

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Anonymous wrote:I don’t penny pinch on restaurant workers. I tip in thr total amount. I couldn’t tell you the last time I looked at the Tex line item. It’s irrelevant. I just take the total bill, figure out what 10% is and double it. Done. It I can’t afford an extra $5 then maybe I should be cooking hamburger helper at home.

Exactly! What's hard about this? I really am saddened to learn there are so many cheap, nasty people who think it's their right to reinvent the restaurant industry by withholding a bit of cash from service workers. I really don't understand why they even go to restaurants since they so strongly disagree with the system. Just to punish people, I guess.

I'm not just referring to tipping on tax but to all these anti-tipping threads.

I only tip 5-10% at D.C. restaurants because there is already a 10% tax included. For any restaurant adding an additional service charge, I leave no tip at all and – usually – I’ll also complain about a dish or two until the manager removes them from the bill. I mean, 10% tax + 18% SC is way more than the customary 15%. The greed in D.C. is unconscionable so I have no qualms about getting comped for a few appetizers or drinks. The entire system needs an overhaul. Restaurant workers aren’t the critical pillars of society they make themselves out to be. They’re mostly peripheral and disposable people that otherwise add no value to society.

The restaurant workers don't get the tax, though, so you're only tipping 5-10 percent.

[Anonymous]

Anonymous wrote:

Anonymous wrote:15% on pre-tax, not counting alcohol. And I tip this way even if the service isn't great, because it's usually not her fault.

Why not counting alcohol?

Because PP is cheap.

[Anonymous]

Yes. I tip 25% on the total bill, on the theory that I have the means and the service workers need the cash.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You don't tip on tax or alcohol

Oooh, I have a friend like you. I always have to double my tip when I'm out with him.

That’s what these type people count on.

[Anonymous]

Yes