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Reply to "is a 20 percent tip your baseline or the highest possible achievement?"
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[quote=Anonymous]I've worked in several nicer restaurants in DC during college and grad school (including Jaleo, pp!). Most people calculate the tip based on the pre-tax amount and servers do not expect to be tipped post-tax. It is customary to tip on the entire food+ drink bill, including bottles of wine. It is very unusual and cheap to "deduct" the cost of the wine from the tippable amount. If you can't afford the gratuity, you can't afford the vino. Also servers are required to tip out to the sommelier and bar backs and bar tenders based on a percentage of their alcohol sales, so not tipping them on your alcohol is pretty crappy. [/quote]
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