Tipping Question

Discussion in 'Budget Board' started by Suz D, Mar 29, 2011.

  1. Suz D

    Suz D DIS Veteran

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    We had lunch at a Japanese Hibachi restaurant today. I never know how the tipping works there. There's only one place for a tip on the CC receipt so how do you tip the server and the chef? We want to make sure they both get a decent tip, but also don't want to break the bank.

    We love eating there and when we want to have a special date we go for lunch. We each get soup, salad, hibachi chicken, fried rice and veggies. We always order an additional side of veggies because we love them so much. That costs us an additional $4.00. Our bill was $24.00 total before tip and included our entrees, the veggies, and a root beer for DH.

    If we tipped 20% and the tip was split, they would each get $2.50. If the chef gets more than the server he might get $3.50 & she might get $1.50. Both seem like not very much for the service we received. We tipped $9.00 (we tend to tip pretty nicely as a rule because I know they don't make much for their hourly wage).

    Does anyone have any experience with this or have an opinion?
     
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  3. happygirl

    happygirl DIS Veteran

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    I'd would image places like that server tip out of the cooks.
     
  4. greengeen

    greengeen Mouseketeer

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    TUI, happygirl?

    I would tip 18% to 20% and not agonize over it. If there was some "secret" to Hibachi tipping, the restaurant would let you know.
     
  5. Judique

    Judique Dis Veteran, Beach Lover at BWV, BCV, HHI, VB

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    We tip on the check - usually 20% and then tip the chef separately for the 'show', usually a couple of dollars depending on how many in our party.
     
  6. happygirl

    happygirl DIS Veteran

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    What does TUI mean?
     
  7. Claire&TheBoys

    Claire&TheBoys The Queen of the Castle!

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    I would expect the chefs to be paid a regular hourly wage - more than the waitresses who are making $3 per hour and depending on tips. I would not consider the chef to be a tipped position.
     
  8. clh2

    clh2 <font color=green>I am the Pixie Stick NARC at my

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    ita.
     
  9. Suz D

    Suz D DIS Veteran

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    Well, I wasn't really agonizing over it. I was more just curious to see if anyone had experience working at a hibachi place and knew for certain if the chef was a tipped position.

    I also didn't think there was a "secret" to hibachi tipping, I merely wanted to find out if I should be tipping the chef individually. Honestly, I'm assuming you weren't intending to be condescending, but implying that I was agonizing over something like this and using the word "secret" in quotes makes it sound like I'm some idiot who doesn't have a clue.
     
  10. scrapquitler

    scrapquitler DIS Veteran

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    I wouldn't even think about tipping the chef individually. The chef is usually paid $$$ compared with waitstaff, and not a tipped position. I'd just tip my normal 20%.
     
  11. Donnainnj

    Donnainnj <font color=navy>Loves having an AP<br><font color

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  12. Suz D

    Suz D DIS Veteran

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  13. caledonia

    caledonia Earning My Ears

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    Pay both separately in cash that way you are sure they get what you want to leave them.Simple however insist on the chef picking this up at the table otherwise the scheme falls flat at the first hurdle.2O% SEEMS GOOD.

    Ian
     
  14. cindycastle30

    cindycastle30 Mouseketeer

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    The japanese restaurant in our city lists on the menu that the tip is split 50/50 between the waitress and the chef. We tipped 20% when we went, $13 total. I felt it wasn't enough but couldn't justify leaving more just because they had to split it.
     

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