Tipping Etiquette - Restaurants
the usual tip is fifteen (15) to twenty (20) percent on the pre-tax amount of the billself-service restaurants: 10%
extra accommodating waiters: an extra $5.00 for extra special service
lingering at your table on a busy night: an extra ten (10) to fifteen (15) percent
bartenders: fifteen (15) to twenty (20) percent of the total bill
- - fifteen (15) to twenty (20) percent of the wine bill - but only if they were especially helpful
- - if the sommelier took your order and poured your first glass, no more than ten (10) to fifteen (15) percent
- - tip your waiter only for the food portion of the bill.
Guidelines for Tipping:
- Tip on the pre-tax amount of the bill, not on the total.
- Tip discreetly. Tipping is a private matter, so don't play the big spender who likes to flash bills.
- Money is the tip of choice in most cases, but sometimes a small gift, usually given during the holidays, can be substituted.
A gratuity is already included in the bill. Check the bill to see if a gratuity is included (or a service charge). Gratuities are typically included when a table has been booked for groups of more than six people. If you think it is deserved, you can leave an additional tip.
Your meal costs much less than the restaurant average. If you eat light, or use a coupon, it is thoughtful to leave a tip commensurate with a full-priced meal.
A line for the captain's gratuity. Most restaurants with captains combine tips, with seventy-five percent going to the waiter and twenty-five percent to the captain. If there is a separate line for the captain, you can ignore it and increase the tip if you like.
Unless you are a frequent patron, it is not necessary to tip the maitre d'.
- If you are a regular, you may want to give the host $10 to $20 every once to cultivate your relationship and to say "thank you" for special services.
- A tip may be appropriate if the maitre d' has gone out of his way to find a table for you on a busy night. (Offer him $10 to $15 after he's shown you to the table.) If your dining party is large, double or triple the tip, depending on the number of people.
How much you tip a bartender depends in part on whether you're waiting at the bar for a table in the adjoining restaurant or you're at a bar for its own sake.
- As you wait for a table, you can either pay for drinks as you order or run a tab, which will be added to your dinner bill. Leave a tip for the bartender before you leave the bar. One dollar per drink is standard.
- If you're at a bar simply to have a drink, tip between fifteen and twenty percent of the total. If the bartender has given you a free drink or two, add a couple of extra dollars to your tip.
- Tip washroom attendants at least one dollar for handing you a towel.
- If the attendant brushes off your jacket, leave $2.00 or $3.00.
- A small dish of coins is usually on display and the tip is placed there instead of in the attendant's hand.
- If washroom attendants do nothing but stand there biding their time, no tip is necessary.
- Tip the parking attendant $2.00.
- Give the tip when the car is brought to you, not when you arrive.
Busboys are usually not tipped, with two exceptions:
- You spill something and the busboy cleans it up - you may give him or her $1.00 or $2.00 as you leave.
- If a busboy in a cafeteria carries your tray to the table, $1.00 or $2.00 is appropriate.
- In nicer restaurants with piano entertainment, do not tip the piano player unless you see a tip jar - that is unlikely.
- You may tip musicians in more casual restaurants - $2 to $5 on leaving, even if you've made no request - receptacles for tips are usually in clear view.
- If you have made requests, add an extra dollar or more for each song.
- For strolling musicians, the basic tip is $1 per musician, $2 for a party of two; a total of $5 is enough for a group.
- If you make a special request, add an extra dollar to each musician's tip.
- You needn't stop eating when musicians perform table side. Just smile and thank them as you tip when the musicians finish.
A multitude of things can go wrong: The music in a restaurant is so loud that you have to shout over it to be heard. The rare steak you ordered is served well done. You spot a worm inching its way across your salad plate. Or you wait so long for the dessert menu that you wonder if the pastry chef went home early.
Whether you convey your dissatisfaction through your tip depends on how well the waitstaff addressed the problem. If there was a successful resolution, tip the full amount. If your waiter got only so-so results but doesn't deserve all the blame, you might reduce the tip to ten percent.
If the problem wasn't taken care of or your waiter was surly, tipping eight percent is the "fairest" monetary expression of your dissatisfaction. (According to the Internal Revenue Service. most restaurants report eight percent of their take as waitstaff income, so reducing the tip any further actually costs the server.) Leaving no tip (a drastic step, in most people's eyes) may cause your server to think you forgot-and your point will be lost. To leave a penny, as a few do when they want to make a statement, is to comment on ineptitude with nastiness.
Whether to pocket your change or to drop it into the jar is your choice. You might choose to tip because the salesperson provides a little something extra she notices a leak in the carton and replaces it or she's particularly cordial. Still, you are under no obligation to leave a tip in a countertop tip jar. Unlike waiters and waitresses who provide table service and pay taxes calculated on their base pay plus tips, workers at counter-service businesses normally receive sufficient base salaries. Besides, the purpose of a tip is to reward; the gesture should come from the giver, not from the inanimate equivalent of an outstretched palm.
Related Tipping Etiquette:
We have complied thorough international tipping guidelines in this section. If you are traveling on business or pleasure, investigate this valuable tipping resource.
Our resting utensils etiquette section covers the rules (american and continental) for resting your utensils when taking a break from eating, when you are finished eating, and when you are passing food [...]Read More