How much do you tip at restaurants?

[Anonymous]

My friend’s DD works at a popular chain restaurant and runs their monthly receipt reports and has told me their average tip percentage is down from 20% to 17% and more of their servers report being tipped 0 at the end of service. Are you tipping less and what is your go to tip percentage?

[Anonymous]

My go to is 20 percent and then I round up or down to the nearest dollar based on if I thought things were good or bad.

[Anonymous]

15-20% on dine in. None for carry out except rare occasion.

[Anonymous]

idk why tip keeps creeping up! menu prices keep creeping up, so, naturally, tips would also creep up because of that. idk why we have to keep increasing our tip percentage.

[Anonymous]

Anonymous wrote:idk why tip keeps creeping up! menu prices keep creeping up, so, naturally, tips would also creep up because of that. idk why we have to keep increasing our tip percentage.

After prices get so high we just stop going to that place.

[Anonymous]

I always calculate a rough 20%. Round up or down depending in how i want to round. It’s almost always rounding up.

[Anonymous]

20% is my go-to. However, if service is awful, might go down (would have to be really bad due to server, not due to the kitchen being backed up), and if service is great, go higher

[Anonymous]

I'm back to work part time and saw 'I'm not tipping 18-20% anymore, because you all make minimum wage' only once since I started a month ago. Two young people left me $5 on $110. From that sale, $2.50 goes to runner, $2.50 to busser, and $2.5 goes to bartender. This table cost me money, but I'm glad they came, because they had 4 drinks. The establishment need money to be able to pay us.
The other was two in their 50s businessmen. They spent $140 and tipped $20. This was for no reason other than ' we know you get paid minimum and I'm letting you know by tipping less'.
The bigger problem right now is that the workers we have now don't compare to what to workers we had 25 years ago. The business has to have extra 1-2 servers to do the same job, but service still suffers. They are on the phone, playing/horsing around, arguing about tables instead of going there, and something else I'd rather not mention, because parents would be up in arms. It is so hard to find good workers. The resumes we get are horrific with 10 job changes in short time.
Please come out to drink and eat. When it comes to tipping, do whatever. We give most people a chance to work, but this also means we get many bad apples.

[Anonymous]

20%

If service charge of 20% is automatically added, then 0%.

[Anonymous]

I stopped.

[Anonymous]

Anonymous wrote:15-20% on dine in. None for carry out except rare occasion.

Ditto

[Anonymous]

Anonymous wrote:I'm back to work part time and saw 'I'm not tipping 18-20% anymore, because you all make minimum wage' only once since I started a month ago. Two young people left me $5 on $110. From that sale, $2.50 goes to runner, $2.50 to busser, and $2.5 goes to bartender. This table cost me money, but I'm glad they came, because they had 4 drinks. The establishment need money to be able to pay us.
The other was two in their 50s businessmen. They spent $140 and tipped $20. This was for no reason other than ' we know you get paid minimum and I'm letting you know by tipping less'.
The bigger problem right now is that the workers we have now don't compare to what to workers we had 25 years ago. The business has to have extra 1-2 servers to do the same job, but service still suffers. They are on the phone, playing/horsing around, arguing about tables instead of going there, and something else I'd rather not mention, because parents would be up in arms. It is so hard to find good workers. The resumes we get are horrific with 10 job changes in short time.
Please come out to drink and eat. When it comes to tipping, do whatever. We give most people a chance to work, but this also means we get many bad apples.

I’m still tipping 20%, but if you’re in a location where wait staff get minimum wage, I don’t think 20% makes sense anymore.

I love the restaurants that just include everything in the price. Don’t make me figure it out.

[Anonymous]

15%-20%

[Anonymous]

We stopped eating out. I'm sick of being nickel and dimed. Fast casual is where my real beef is. They are not paid a tipped wage and still want tips.

Restaurants just need to include the price they want for the food.

[Anonymous]

Always 20% for dine-in, but we seldom go out these days. I tip 10% for takeout and fast casual. We occasionally get pizza delivered (couple of pies) and I give the delivery person $10. Overall we’ve drastically reduced eating out so I don’t mind these tips when we actually go.