I tip a minimum of 20% unless the service is horrible. Our usual tip is 25-30%. DH and I consider it our way of giving back to the community. In reality, it ends up being an extra $10 or so that doesn't impact my budget but may help someone else.

Anonymous wrote:I see OPs point. Flat rate tipping. Why should I tip more for a $9 draft beer vs. a $2 one. In other words, I order one nice $30 steak and a $15 glass of wine. 20% tip is $9. Waiter brings one plate and one glass. Table next to me orders 2 sodas with free refills, two $8 appetixers, and share one $15 burger. Waitstaff makes 2 trips and carries more.plates. yet the tip will be the same.

1. Your examples are specific to make a point, but in general the more you spend in a restaurant the more you are getting, the more work for the staff.

2. Nicer restaurants with higher prices make the staff do more (memorize the menu, etc). You are tipping for the service.

3. If ypu can afford a $9 beer, you can afford more of a tip.

So you tip me $7 on $100? I have to tip out 5% on my sales. I just made $2 on you minus taxes. It's a lot of work to sell $1000 during a 6-8 hours shift. If all tipped like you, I'd make $20 bucks a day plus the $2.77 an hour.
If you can't afford to tip 18% for good service, stay home. Eating out would be much more expensive if all restaurant people got paid at least minimum wage.
You have some freedom of tipping less when service was bad, but go to hell with you $7 on $100.

Always 20%, even if the service is mediocre. I try to give people in the service industry the benefit of the doubt. I wouldn't want their job and sometimes people have off days. If they aren't the best, maybe they're in a funk from dealing with a jerk just before I came in. I don't want to punish them too badly for that. They're not necessarily responsible for what goes on in the kitchen and how things come out, either.

I just feel like, it's really no big deal to give them the extra few bucks. It doesn't really make a difference to me but that's their livelihood. So I give generously.

Anonymous wrote:I see OPs point. Flat rate tipping. Why should I tip more for a $9 draft beer vs. a $2 one. In other words, I order one nice $30 steak and a $15 glass of wine. 20% tip is $9. Waiter brings one plate and one glass. Table next to me orders 2 sodas with free refills, two $8 appetixers, and share one $15 burger. Waitstaff makes 2 trips and carries more.plates. yet the tip will be the same.

This makes sense, but it's not done. OP should do what is expected in our culture.

OP is implying that s/he tips $7 on a $100 bill. F that.

Anonymous wrote:When I worked at Outback the takeout people worked just as hard as everyone else. Sometimes harder. They deserve the same 20% as if you had eaten in the restaurant.

Don't they earn a real wage?

I see OPs point. Flat rate tipping. Why should I tip more for a $9 draft beer vs. a $2 one. In other words, I order one nice $30 steak and a $15 glass of wine. 20% tip is $9. Waiter brings one plate and one glass. Table next to me orders 2 sodas with free refills, two $8 appetixers, and share one $15 burger. Waitstaff makes 2 trips and carries more.plates. yet the tip will be the same.

20 percent for restaurant
20 for bar tabs regardless of what we drink

When I worked at Outback the takeout people worked just as hard as everyone else. Sometimes harder. They deserve the same 20% as if you had eaten in the restaurant.

At least 20% when I go out. Nothing for takeout though. Might as well eat at the restaurant or have it delivered if I'm tipping.

You are very stingy, OP.

Tipping on takeout is the far more interesting question. I either do zero or 20%. Why not 10%? I don't want the manager adding up tips at the end of the night to say, Who was the jerk who only tipped 10%???? (If s/he sees a zero, I imagine they's assume it was a takeout order and not think I as a jerk.)

Tipping on takeout is a paradox. If I order a $50 meal and pick it up and tip 20%, that's 10 bucks for the kitchen/staff. If I have it delivered, and tip the driver 10 bucks, none of that goes to the kitchen/staff. Think about it.

Also, Nando's. WTF Nando's. Never can figure out what to tip there -- particularly since you tip up front.

20% after tax (If I get a discount or something comped, then I tip on what the original amount would have been before discount).
$1 per beer or 20% on mixed drinks. If I get a comped drink, the $$ I would have paid for the drink goes to the bartender instead.
$5 minimum for delivery, 20% on anything more than $20ish.
Whatever coins I have if I pay cash for coffee, nothing if I pay with a card.

I've waited tables, tended bar, delivered pizzas, worked the take-out counter, etc.
I'm a good--but not extravagant--tipper.

Oh and to answer your question, I tip at least 20% for dining in, probably 15% for takeout, $5-$10 for delivery, and at least $1 per drink if I'm at a bar.

I recently tipped $5 on a $4 lemonade at the beach because the young woman was working hard, and an extra $5 won't kill me.

OP, you're either a troll or a huge cheapskate (and an asshole). What if *everyone* figured they didn't have to tip for drinks, or tipped only $7 regardless of the bill?

My mom was a waitress when I was growing up, and tips are what put a roof over my head, clothing on my back, food in my mouth, etc.