Percent tipping vs flat rate tipping

[Matt71]

Ok, before any trouble starts, lets assume for a minute that all of you tip. If you don't tip, just pretend you do for the sake of this discussion.

A lot of hotel services have pretty standard "flat" tipping rates. For example, if someone brings my bags to my room, they usually get $1 a bag... $2 if I feel generous. Now, it makes no difference how expensive those bags are; they are paid by the bag - more bags equals more work equals higher tip.

So, what makes restaurants different? All other things being equal, why should a server at Citricos get a better tip than a server at 50's Prime Time Cafe for the same amount of effort?

It's not like prime rib is more difficult to serve than a hamburger.

At times, I think being a server at a "themed" restaurant like 50's requires a higher degree of skill, because you have to be "in character", interact more with the guests and at some places ever sing, dance or otherwise perform. Shouldn't that play into a tip more than the price of the food?

Do servers at higher priced restaurants have additional responsibilities I'm unaware of?

Should a "base tip" really be calculated based on a percentage of the meal?

I've also noticed that the same applies for cab rides where the tip is based on the cost of the fare. But shouldn't the tip go up, not down if the driver can get you where you are going faster?

 

[Tricia1972]

Moving this over to the Community Board from Disney Dining, since it's regarding tipping and general - not related specifically to Disney Restaurants.

 

[moburg]

Ok, before any trouble starts, lets assume for a minute that all of you tip. If you don't tip, just pretend you do for the sake of this discussion.

A lot of hotel services have pretty standard "flat" tipping rates. For example, if someone brings my bags to my room, they usually get $1 a bag... $2 if I feel generous. Now, it makes no difference how expensive those bags are; they are paid by the bag - more bags equals more work equals higher tip.

So, what makes restaurants different? All other things being equal, why should a server at Citricos get a better tip than a server at 50's Prime Time Cafe for the same amount of effort?

It's not like prime rib is more difficult to serve than a hamburger.

At times, I think being a server at a "themed" restaurant like 50's requires a higher degree of skill, because you have to be "in character", interact more with the guests and at some places ever sing, dance or otherwise perform. Shouldn't that play into a tip more than the price of the food?

Do servers at higher priced restaurants have additional responsibilities I'm unaware of?

Should a "base tip" really be calculated based on a percentage of the meal?

I've also noticed that the same applies for cab rides where the tip is based on the cost of the fare. But shouldn't the tip go up, not down if the driver can get you where you are going faster?

A tip should be given based on the quality of the service, not the amount of effort. And that "tip" that hotels charge for bags is not a tip, it is a fee, regardless of what they call it.

 

[mjkacmom]

Usually, the more expensive the restaurant, the longer the meal, and the less tables a server has. Same with the cab - if the cab is stuck in traffic with a fare in the vehicle, he can't pick up another customer. When I used to waitress, I'd get less money in tips per table at lunchtime, because people ordered less, but I'd turn more tables than I would at dinner.

 

[Matt71]

A tip should be given based on the quality of the service, not the amount of effort.

Quality of service falls into the "all other things being equal".

If the service is the same, why is it expected that a tip be higher for a $50 meal than a $30 meal?

I'm assuming there is no rhyme or reason to it and the percentage is the standard method for simplicity's sake, but if there is more to it, I'd like to know.

 

[Matt71]

Usually, the more expensive the restaurant, the longer the meal, and the less tables a server has. Same with the cab - if the cab is stuck in traffic with a fare in the vehicle, he can't pick up another customer. When I used to waitress, I'd get less money in tips per table at lunchtime, because people ordered less, but I'd turn more tables than I would at dinner.

That makes a lot of sense and is exactly what I was looking for.

The restaurant part makes sense, but I'm not so sure on the cab part.

If a cab ride takes longer, aren't you charged more. I'm pretty sure that most cab fees are calculated on both distance AND duration. That may not be the case everywhere, but has been the case the few times I have used a cab.

 

[Youarehere]

I think it has to do with experience and professionalism. A 50's Cafe type place is like an entry level waiting job. A server at Citricos is probably much more professional and has been at it for years. Therefore I do think that server should be making more.

 

[Cool-Beans]

Usually, the more expensive the restaurant, the longer the meal, and the less tables a server has. Same with the cab - if the cab is stuck in traffic with a fare in the vehicle, he can't pick up another customer. When I used to waitress, I'd get less money in tips per table at lunchtime, because people ordered less, but I'd turn more tables than I would at dinner.

Ding, ding, ding! We have a winner.

There are cab companies that charge for distance driven. Most use meters, though. It starts running and keeps going until you're done, whether they're stuck in traffic or waiting while you run into 7/11 for a pack of gum or whatever. There are people who'd like them to all charge by distance, but that really isn't fair to the cab companies or the poor souls who'd never get picked up due to dead-heading or traffic or whatnot.

 

[C.Ann]

I don't know if this really answers your question or not, but I prefer to tip based on my perception of the "quality" of service I have received..

I try to steer clear of places that automatically add a certain amount of money to the bill for a tip..

 

[LuvOrlando]

We tip at 20%. This can go up or down depending on service. I've tipped at Mc Donald's if my kids left a mess on the floor. I've tipped at drive throughs when the kids have been especially difficult in making their selections and he server remains nice. But, I've also reduced the tip if I'm at a place where the server does nothing while I do all the work.. I mean why tip 20% if I have to run all over the place?

 

[DebbieB]

One thing about Disney is their restaurant prices are probably double what you would pay at home for the exact same thing. So their servers are entitled to double? When the tip was included in the DDP, many people felt they should leave more on top of it since it was "only" 18%. A Crystal Palace lunch for 4 adults, 18% was about $20. $20 for bringing drinks & clearing plates for 1 table? That's enough.

 

[bicker]

Diamonds are a lot more expensive than burnt wood.