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.
Anonymous wrote:Anonymous wrote: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.
Anonymous wrote:Anonymous wrote:Anonymous wrote:We've held the line at 15%, pre-tax, on the food and soft drinks. If there's alcohol, then we'll calculate the tip based on what it would have cost as a soft drink; i.e. iced tea or Coke.
Wow you are extraordinarily cheap. Are you very old? Do you tip to the penny or round up?
We use a tip calculator on our smart device, thank you very much. We don’t believe in supporting tip inflation. A 15% tip is for excellent service and it should be proportional to the basic food being served. If we decide to splurge on steak or lasagna, for example, we usually round down to the cost of a deli sandwich. The service is no different between high end foods and regular ones. Same as with alcohol.
Anonymous wrote:Anonymous wrote: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.
Anonymous wrote:Or we don’t increase tips and we force the restaurant owners, many of them wealthy investors, to raise wages across the board, which will be a lot more equitable.
Studies have proven that gender, race, and physical attractiveness all affect tip percentages. I’m not looking to further such discrimination.
Anonymous wrote:Anonymous wrote:Anonymous wrote:We've held the line at 15%, pre-tax, on the food and soft drinks. If there's alcohol, then we'll calculate the tip based on what it would have cost as a soft drink; i.e. iced tea or Coke.
Wow you are extraordinarily cheap. Are you very old? Do you tip to the penny or round up?
We use a tip calculator on our smart device, thank you very much. We don’t believe in supporting tip inflation. A 15% tip is for excellent service and it should be proportional to the basic food being served. If we decide to splurge on steak or lasagna, for example, we usually round down to the cost of a deli sandwich. The service is no different between high end foods and regular ones. Same as with alcohol.
I mean, 10% tax + 18% SC is way more than the customary 15%.
Anonymous wrote:Anonymous wrote: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.
Anonymous wrote:Anonymous wrote: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.
Anonymous wrote: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.
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.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:We've held the line at 15%, pre-tax, on the food and soft drinks. If there's alcohol, then we'll calculate the tip based on what it would have cost as a soft drink; i.e. iced tea or Coke.
Wow you are extraordinarily cheap. Are you very old? Do you tip to the penny or round up?
We use a tip calculator on our smart device, thank you very much. We don’t believe in supporting tip inflation. A 15% tip is for excellent service and it should be proportional to the basic food being served. If we decide to splurge on steak or lasagna, for example, we usually round down to the cost of a deli sandwich. The service is no different between high end foods and regular ones. Same as with alcohol.
DP. I will agree that you are extraordinarily cheap. That advice was appropriate about 20 years ago, but not today. With inflation exceeding pay increases, more and more waitstaff are having a harder time making ends meet. If you want good wait staff to stay in their jobs, then you need to be increasing the tips.
DP. The way my company works (I suspect yours as well).. they pay good performers well to make sure we stay at our jobs. Maybe the restaurant industry needs this education? Wanna be that champion so "good waitstaff can stay in their jobs"?