Restaurant Tip: Do You Usually Tip on Pre-tax or Post-tax Amount?

[Anonymous]

Anonymous wrote:Wow. People are so rude and stingy and clearly haven't ever worked in the restaurant industry. I think everyone needs to have a food service job for at good six months. You really get to know the true nature of people in that industry.

ITA

Seriously? Some of you rich-ass DCUMs tip pre-tax and pre-booze!?!?

I honestly had never even heard that people do that, but it does explain why I occasionally got such shitty tips when I worked at a restaurant/bar.

Stingy, stingy.

[Anonymous]

I rather the cost of the meal increase 20% and the restaurant pay their employees, than have to pay/tip them myself. I would probably still tip a couple of dollars (up to $10.00) if the waiter was really nice and went "above and vpbeyond."

[Anonymous]

My in-laws KILL me with this. Good lord if you can afford to go out why are you haggling over the pre-tax/post-tax tip. It's not like the difference is huge. Me/my husband always tip post-tax amount. My inlaws love to debate this issue (only when the check arrives). It's painful as hell especially since they are such pains in the the ass to the poor server. Thank god we only go to dinner with once a year now.

[Anonymous]

My little brother worked as a waiter. He worked his ass off and gets paid shit wages. Unless the service is solidly crappy, I tip waitstaff the way I wish my brother had been tipped: at least 20%, post tax.

[Anonymous]

So, my view is that you tip pre-tax 20% at a minimum for average service (good service get's more, bad service is a whole other ball game), but I generally am rounding and not getting too precise. I often go above the minimum (maybe rounding $13 to $15), but make sure I hit the minimum. Does that make me cheap since I go pre-tax?

[Anonymous]

Anonymous wrote:So, my view is that you tip pre-tax 20% at a minimum for average service (good service get's more, bad service is a whole other ball game), but I generally am rounding and not getting too precise. I often go above the minimum (maybe rounding $13 to $15), but make sure I hit the minimum. Does that make me cheap since I go pre-tax?

It does not. 18% post tax (20% pre tax in DC) for AVERAGE service is NOT BEING CHEAP.

[Anonymous]

If you can't afford that extra $2, go someplace where no one has to serve you at all. Like home.

[Anonymous]

Anonymous wrote:If you can't afford that extra $2, go someplace where no one has to serve you at all. Like home.

YES. My SIL, MIL, FIL are real pains in the asses about this. They insist on tipping
pre-tax. Eating out with them is an exercise in torture. With all the extra sh*t they have the waiter/waitress bring them you'd think they would gladly pay the extra couple dollars. No these *ssholes expect to be waited on hand and foot, then gripe about tipping after taxes. Freaking idiots.

[Anonymous]

Anonymous wrote:tipping is not mandatory and should only be given if service and food was exceptional.

Please, for all of our sakes- stay home. You make servers cranky and ruin it for everyone. Servers make about 2.50/hr because tips bring them to minimum wage or above, so the government thinks tips are coming and permits restaurant owners to pay below minimum wage.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Wow. People are so rude and stingy and clearly haven't ever worked in the restaurant industry. I think everyone needs to have a food service job for at good six months. You really get to know the true nature of people in that industry.

ITA

Seriously? Some of you rich-ass DCUMs tip pre-tax and pre-booze!?!?

I honestly had never even heard that people do that, but it does explain why I occasionally got such shitty tips when I worked at a restaurant/bar.

Stingy, stingy.

And where does this pre-booze thing even come from? Your bill is your bill. If you order a $100 bottle of wine, you tip 20 on it. Can't afford it? You shouldn't be ordering $100 wine.

[Anonymous]

Man orders a $20 bottle of house red. Waiter brings bottle over, shows man the bottle, opens the cork, pours a taste, man approves, waiter pours the glass, makes a comment to enjoy the wine, walks off. Tip: 20% of $20 = $4.

Man orders a $800 bottle of Lafitte. Waiter brings bottle over, shows man the bottle, opens the cork, pours a taste, man approves, waiter pours the glass, makes a comment to enjoy the wine, walks off. Tip: 20% of $800 = $160.


See how moronic post booze is?

[Anonymous]

My brother worked as wait staff for years, and as a bartender. He thinks pre-tax is the norm and not stingy. Depending on the % of course. He said most gave around 18%.

[Anonymous]

I think the rule is pre-tax, but I do post. I give even more if the service was good and if it's someone who has taken good care of us before I give even more. I'm more stingy with a horrible waiter or waitress, but still give a tip of course.

[Anonymous]

20% pre-tax and post booze. Not tipping on booze is cheap, and post tax is just plain silly

[Anonymous]

Anonymous wrote:Man orders a $20 bottle of house red. Waiter brings bottle over, shows man the bottle, opens the cork, pours a taste, man approves, waiter pours the glass, makes a comment to enjoy the wine, walks off. Tip: 20% of $20 = $4.

Man orders a $800 bottle of Lafitte. Waiter brings bottle over, shows man the bottle, opens the cork, pours a taste, man approves, waiter pours the glass, makes a comment to enjoy the wine, walks off. Tip: 20% of $800 = $160.


See how moronic post booze is?

No, but I see how moronic your analogy is. Food at Applebee's (where you no doubt should be dining given your cheapness) is much cheaper than that at Obelisk. Still, I tip 20% on that.