Petty tip question

[aubriee]

I'm easily confused so please bear with me. If you have the DDE card, you tip on the prediscount price (not including tax). Do I have that right?

 

[bdcp]

Just like with coupons, discount cards or gift cards, you always tip the prediscount tip for everything.

 

[bicker]

Exactly: You always tip based on the listed price, regardless of what it is, or what type of discount you're getting, or why you're getting it.

 

[eeyoreiscool]

We have found it easier to just tip whatever the discount was. It comes out close to what we would have given anyway and we will typically round up to the nearest dollar.

 

[oogieboogie]

since DDE's discount is 20%, we just count the discount as tip and pay the original amount of the bill

 

[solotraveler]

since DDE's discount is 20%, we just count the discount as tip and pay the original amount of the bill

Yep, I do the very same thing.

Solotraveler

 

[k&a&c'smom]

Exactly: You always tip based on the listed price, regardless of what it is, or what type of discount you're getting, or why you're getting it.

Sorry, I'm a little confused. If you eat where there is a "special", are you still paying the tip on the regular price? I've never heard this before.

 

[liamsaunt]

since DDE's discount is 20%, we just count the discount as tip and pay the original amount of the bill

I am picking up the DDE card this trip just so I can do the same thing! I am really looking forward to not having to puzzle over the bill to figure out the tip.

 

[bicker]

Sorry, I'm a little confused. If you eat where there is a "special", are you still paying the tip on the regular price? I've never heard this before.

Yes. If you take advantage of a "2-for-1" deal, you should tip as if you paid for two meals, since the server is still doing the work of serving two meals. Similarly, the amount of service you receive from a server is unaffected by 20% coupons, and other discounts. The discounts are offered by the restaurant, as a reduction in the menu price, not as a reduction in the gratuity to the server.

 

[florida2005]

Yes. If you take advantage of a "2-for-1" deal, you should tip as if you paid for two meals, since the server is still doing the work of serving two meals. Similarly, the amount of service you receive from a server is unaffected by 20% coupons, and other discounts. The discounts are offered by the restaurant, as a reduction in the menu price, not as a reduction in the gratuity to the server.

So, what we are saying above is that, really, the server should be receiving a tip for the work done rather than the price paid.....
Ok, so if I order a steak that is three times the price of my DW's pasta can I just tip the price of two pastas???? After all it takes the server no more effort to deliver my steak as it does the pasta.

I am from the UK and always play it safe and tend to tip too much since the subtleties of the tipping culture are somewhat beyond me. I'll never understand why the server is not just paid a decent wage that means they do not rely on tips. The tip then become something the customer gives for good or exceptional service rather than merely an expected top-up payment. When tips become carte blanche expected then how does that encourage exceptional service?

 

[raidermatt]

So, what we are saying above is that, really, the server should be receiving a tip for the work done rather than the price paid.....

No, the base tip is based on the regular price of the menu items, usually 15-20% of said price. That's all he's saying, I believe.

Many will then adjust up for good/great service or down for poor service. Therein lies the encouragement to provide exceptional service.

Not saying its a perfect system, but that is the system nonetheless.

 

[bicker]

So, what we are saying above is that, really, the server should be receiving a tip for the work done rather than the price paid.....

No. What I'm saying is that discounts are offered by restaurants on their menu prices, and that how much you tip servers is not to be similarly discounted.

Ok, so if I order a steak that is three times the price of my DW's pasta can I just tip the price of two pastas????

Sorry, but no.

After all it takes the server no more effort to deliver my steak as it does the pasta.

Not that it matters, but it seems to me that serving steak is much more work for a server than pasta -- perhaps triple.

I'll never understand why the server is not just paid a decent wage

And I'll never understand why y'all don't chill the beer over there.

When tips become carte blanche expected then how does that encourage exceptional service?

Tips reflect a portion of the cost of service. In the United States, menu prices are deliberately lower than they would be in the UK, for example, such as if the full cost of service were reflected in the menu price. So the portion of the cost of service reflected by the gratuity gives patrons, the folks in the best position to evaluate server performance, a very direct role in helping determine the amount of compensation that a server receives.

 

[florida2005]

Not that it matters, but it seems to me that serving steak is much more work for a server than pasta -- perhaps triple.

You've got me confused now. Apart from "How'd you like that cooked" and the ability to remember my answer, what's the extra work?

Apologies, that's a bit facitious but my point was not specifically about steak/pasta. It may be that a cheap item actually causes more work for the server than an expensive item - that was the point and subsequently how you then relate that to a percentage of the final bill

Tips reflect a portion of the cost of service. In the United States, menu prices are deliberately lower than they would be in the UK, for example, such as if the full cost of service were reflected in the menu price. So the portion of the cost of service reflected by the gratuity gives patrons, the folks in the best position to evaluate server performance, a very direct role in helping determine the amount of compensation that a server receives.

I do understand that and was just being devil's advocate. I am on the side of the servers. Even in this single thread there are confusions. I keep hearing that for 'expected' service it should be 15 - 20% of total bill (although from this thread that's not strictly the case, you need to calculate what the bill would have been without any discounts!). Even if its straightforward, should it be 15% , 16% 17% 18%........ Every time I vacation in the US I get a sore head trying to work out what to tip. I'm not saying th UK system is any better just different (and easier IMHO). For 'expected' service the server gets paid a set wage like any other profession. Any Tip then becomes a genuine bonus for good service rather than making up part of the servers 'wage'. I suspect, as a result, UK servers actually get remunerated better over here than in the States since although tip are less they are on top of a 'decent' standard salary.

And I'll never understand why y'all don't chill the beer over there

Couldn't agree more. Ice cold Bud in a frosted glass - now that's worth a decent tip.

On a serious note, we've vacationed lots in Florida over the past 10 years and I think the service in restaurants in general is not as good as it was a decade back. Probably becaue us foreigners have had it drummed into us so much that we must tip 20% that the server generally get it irrespective of service. In the UK we are just not very good at complaining when service is bad.

 

[PIRATEGIRL007]

On a serious note, we've vacationed lots in Florida over the past 10 years and I think the service in restaurants in general is not as good as it was a decade back. Probably becaue us foreigners have had it drummed into us so much that we must tip 20% that the server generally get it irrespective of service. In the UK we are just not very good at complaining when service is bad.

It's not just you, we have noticed a decline in the services from our first trip in 02, to our second in 04. Same resturaunts, higher dinner prices, and significantly worse services. I would have loved to get some of that exception disney services a decade ago, I am already used to so-so/average services, and when I get it, I think it's as good as its going to get.

 

[bicker]

We've had pretty consistent service during our trips to WDW over the last 10 years. We've found that being friendly to the servers makes a big difference, though.

 

[iliketoby]

Tipping is good for the restaurant owner (cheap labor) and for the customers (servers are nice and fast because they know their tip depends on it).

Good waitress don't want a flat rate. More $ in tips. Plus, there are servers who don't actually pay all the taxes on the cash they make. (Not me, of course! I believe the guys in Washington do a great job not wasting our money! Plus it would've been illegal! I would never have cheated the IRS!) Bad servers are poorly tipped and end up quitting quickly.

Tip whatever you want, I don't care, but the custom is to tip the full amount of your bill, not the discount.

Fun Fact: Men tip better than women. Old men tip better than young. And a group of old guys smoking cigars and drinking scotch, well, you could practically retire on their tip!

 

[florida2005]

We've had pretty consistent service during our trips to WDW over the last 10 years. We've found that being friendly to the servers makes a big difference, though.

Well, I'm a friendly chap . Even if I was obnoxious I'm consistent if nothing else so I suspect I was the same 10 years back as I am now!

I was comparing Orlando now to its own high standards 10 years back - its still way better than over here. Thinking about it I don't think its correct to say the general standard has declined. The general standard is still good but there are more isolated incidents of very poor service.

 

[erikthewise]

I am from the UK and always play it safe and tend to tip too much since the subtleties of the tipping culture are somewhat beyond me. I'll never understand why the server is not just paid a decent wage that means they do not rely on tips. The tip then become something the customer gives for good or exceptional service rather than merely an expected top-up payment. When tips become carte blanche expected then how does that encourage exceptional service?

I think you're just being polite when you say "subtleties" and "culture". Like many things about many countries (and especially ours of late), there is no rhyme or reason behind it. It's just what happens. If restaurants can get away with having the customers pay their servers and manage them as well, and at the same time put lower prices on their menus, well why not?

 

[bicker]

Though that's not really something that is occurring "of late." This cost-of-service model has existed since before any of us were born.