Here's a scenario for you. Assume we're talking about right now, before the 2008 changes go into effect.If you are tipping them based on the discounted amount (which has nothing to do with their service), you are stiffing your server. [...] But if you are doing it based off of the discounted amount, you are stiffing your server, be they good or bad. [...] I'm sorry, but there is no way that anyone can say that tipping based off of the discounted amount is not considered stiffing the server.
Full food bill: $125
Bill with DDE discount applied: $100
Person leaves a tip of $20.
Question: Is this somebody who, in your estimation, "stiffed" the server?
Question 2: How do you know?
There isn't a law specifying that... you may have misunderstood what I was saying. I'm saying that by law, tips are discretionary. That means the diner decides how much money to tip, or whether to leave the tip at all. A restaurant cannot legally force somebody to leave a tip or to leave a particular percentage.I am tipping on the discounted cost, did not know there was a LAW that said I couldn't do that!![]()
Maybe it would help if I gave you a rather extreme example. Let's say you won a free meal for four at a restaurant. On the night of the visit, two friends come along with your family of four. All six of you eat, and you are presented with a bill that says:WHY would I tip on the non-discounted cost, when I am not paying that amount?![]()
Subtotal: $120
4 free meals: - $80
Total: $40
Now you tell me -- would it be fair to the waitstaff that served six meals to your table to receive tips on only two meals? Does it seem fair to you in this example that you would tip (say) 20% of $40 ($8.00) rather than 20% of $120 ($24)?
Same deal with the DDE discount. If you want to tip according to standard practice, tip on the full amount, not the discounted amount.
David