Tipping in restaurants

[C.Ann]

I very rarely go out to eat, but my tipping habits would not change because of the economy.. It's based solely on the level of service I receive..

 

[bicker]

When did the standard tipping amount change?

It hasn't. It's been 15% for good service for as long as I can remember, and that's not changed. Disney prompts for 18%, but that's not "standard".

 

[happygirl]

Also a friendly reminder I know a lot of time curbside or To Go order, I know a lot at times this people don't get tips. They work for tips they often get paid less then minium wage.

 

[bicker]

The issue there, though, is that people really aren't getting the kind of attentive service that they get while sitting down, i.e., someone cleaning up after them, refilling their drinks, etc., so trying to justify a gratuity for a take-away pickup is pretty difficult, especially in light of how much more you get inside. I think there are valid points on both sides of that issue, and essentially, no one is "right" and no one is "wrong".

The cleanest approach, I think, is for restaurants to either apply a nominal service charge for take-out, or refuse to serve take-out orders.

 

[Acklander]

When did the standard tipping amount change? Didn't it use to be a standard 10% tip a long time ago, then it went to 15%? I remember 15% was the standard for great service when I was in college in the 80s, but now it seems some think 20% should be standard for any service, no matter how bad.

How long until 25% or 30% will be considered standard?

I was a waitress back in the 80's and at that time the standard was 15% for average/ and 20% and up for excellent service. I haven't heard of a 10% being average since maybe the 50's???? Not that I was alive in the 50's but think I saw it in a movie once.
I think the 15% for excellent was more of a college student thing, than an 80's thing.

 

[Acklander]

The issue there, though, is that people really aren't getting the kind of attentive service that they get while sitting down, i.e., someone cleaning up after them, refilling their drinks, etc., so trying to justify a gratuity for a take-away pickup is pretty difficult, especially in light of how much more you get inside. I think there are valid points on both sides of that issue, and essentially, no one is "right" and no one is "wrong".

The cleanest approach, I think, is for restaurants to either apply a nominal service charge for take-out, or refuse to serve take-out orders.

I usually leave a small tip for the take out person, I realize that they're not giving me the full service as if I was eating in, but also realize that while they're running food to me, they're not able to be waiting on a table.

 

[Ember]

When did the standard tipping amount change? Didn't it use to be a standard 10% tip a long time ago, then it went to 15%? I remember 15% was the standard for great service when I was in college in the 80s, but now it seems some think 20% should be standard for any service, no matter how bad.

How long until 25% or 30% will be considered standard?

I've always wondered that same thing. I don't agree with tipping at all, but I cave to social pressure and do it. Personally, I think it's a stupid custom and wish it would be abolished. The services we tip for are arbitrary and make little sense. As I said, personal pet peeve aside, I always tip 15% for average service and higher for great service.

 

[KSchwagg86]

When I waitressed, I made $2 an hour--people going from 20% tip to 15 or even 10 would be a HUGE pay cut! I agree with all previously--maybe if you can't afford the tip, you shouldn't be going out to eat

 

[Mickey's Minion]

Also a friendly reminder I know a lot of time curbside or To Go order, I know a lot at times this people don't get tips. They work for tips they often get paid less then minium wage.

I will usually add about 5-10% tip on a take out order because they are not spending the same amount of time on me as if I were dining in. It is 10 minutes vs. an hour.

I don't mind tipping, but why do we tip based on the value of our meal? The server doesn't work any harder if she/he is bringing me out prime rib or a chef salad. They still have to refill my drink and make sure I have a napkin and cutlery.

I always thought we should tip by the amount of time we are there. Not knowing how many tables are possible, this is just an example, but $5.00 per hour for a table of 4 or less since the server can work more tables and $10.00 per hour for a large group where the server may only have one or two other tables. So, if a server is working 4 tables an hour, that is over $20.00 an hour when you factor in the wage also paid by the restaurant - not a bad wage.

This is kind of off track, but talking to friends that work in restaurants, if we got rid of tipping or changed the way we do it (ie, my above example), the first people to oppose it would be the servers themselves. Despite the woes of some of the posters here, most good servers that I know make some excellent money (worse in today's economy) and would hate to see tipping go away. One friend of ours works a local and very popular family joint. Working each summer, he makes enough in tips to cover his living expenses for the fall and spring college semester. Then, during the school year, he only has to work weekends to earn spending money.

 

[shrubber]

A story from my childhood applicable here......


In the days when an ice cream sundae cost much less, a 10 year old boy entered a hotel coffee shop and sat at a table. A waitress put a glass of water in front of him. "How much is an ice cream sundae?" he asked. "Fifty cents," replied the waitress. The little boy pulled his hand out of his pocket and studied the coins in it. "Well, how much is a plain dish of ice cream?" he inquired. by now more people were waiting for a table and the waitress was growing impatient. "Thirty-five cents," she brusquely replied. The little boy again counted his coins. "I'll have the plain ice cream," he said. The waitress brought the ice cream, put the bill on the table and walked away. The boy finished the ice cream, paid the cashier and left. When the waitress came back, she began to cry as she wiped down the table. There, placed neatly beside the empty dish, were two nickels and five pennies. You see, he could not have the sundae, because he had to have enough left to leave her a tip.

 

[happygirl]

I will usually add about 5-10% tip on a take out order because they are not spending the same amount of time on me as if I were dining in. It is 10 minutes vs. an hour.

I don't mind tipping, but why do we tip based on the value of our meal? The server doesn't work any harder if she/he is bringing me out prime rib or a chef salad. They still have to refill my drink and make sure I have a napkin and cutlery.

I always thought we should tip by the amount of time we are there. Not knowing how many tables are possible, this is just an example, but $5.00 per hour for a table of 4 or less since the server can work more tables and $10.00 per hour for a large group where the server may only have one or two other tables. So, if a server is working 4 tables an hour, that is over $20.00 an hour when you factor in the wage also paid by the restaurant - not a bad wage.

This is kind of off track, but talking to friends that work in restaurants, if we got rid of tipping or changed the way we do it (ie, my above example), the first people to oppose it would be the servers themselves. Despite the woes of some of the posters here, most good servers that I know make some excellent money (worse in today's economy) and would hate to see tipping go away. One friend of ours works a local and very popular family joint. Working each summer, he makes enough in tips to cover his living expenses for the fall and spring college semester. Then, during the school year, he only has to work weekends to earn spending money.

you have made some very good poiints. I made some good tips when I was a server I wouldn't have stayed a server if I didn't to hard of work.

Carry out people get the containers for the food. the condiments makr sure the order is correct make sure you have silverware and napkins, I usually tip 7-10 percent of the total bill.

 

[kafitty]

please remember, WE DO NOT EVEN MAKE MINIMUM WAGE. Here in MA, it's $2.63 an hour...

The services we tip for are arbitrary and make little sense.

The thing is...if we didn't HAVE to be nice, in order to receive a decent tip, then we probably wouldn't be, sometimes. There is a LOT of tongue-biting and smiling through dealing with idiots, though i should say most of my customers truly are a pleasure. Still, service would definitely suffer if people knew they were getting paid $$ no matter what...a lot of people say this happened at Disney, because when the Dining Plan first started, it included tip...now they've done away with that, and it may have had to do with service no longer being at Disney standards.

I don't mind tipping, but why do we tip based on the value of our meal? The server doesn't work any harder if she/he is bringing me out prime rib or a chef salad. They still have to refill my drink and make sure I have a napkin and cutlery.

actually, think about it - yes, we do work a little harder when you have prime rib. We have to ask for temperature, sides, and then remember any little accoutrements you may require, on something like a prime rib, rather than a chef salad, which is...a chef salad. bam. Ok, not a TON more work, but those specific examples are a little different.



i know it looks easy, folks, but you put on an apron some busy Friday night and THEN tell me how easy my job is...and how much money i deserve for doing it well.

(and, uh, just speaking for myself here, but i have a REALLY good memory...if you gyp me on a tip and i see you back a week later, I REMEMBER. you really wanna be that person nobody wants to wait on?)

 

[MIGrandma]

The issue there, though, is that people really aren't getting the kind of attentive service that they get while sitting down, i.e., someone cleaning up after them, refilling their drinks, etc., so trying to justify a gratuity for a take-away pickup is pretty difficult, especially in light of how much more you get inside. I think there are valid points on both sides of that issue, and essentially, no one is "right" and no one is "wrong".

The cleanest approach, I think, is for restaurants to either apply a nominal service charge for take-out, or refuse to serve take-out orders.

I definitely agree with your last sentence.

The restaurant where I was a server for 12 years did a lot of take-out orders. Some people tipped, and we really did appreciate it, but most did not. I didn't mind taking care of to-go orders when we weren't busy.

But on a busy Friday or Saturday night? They were a pain. Not so much if I just had to walk to the back to get the order and ring the customer up. But if I was the one who answered the phone (waitresses/hostesses answered the phone, cooks never did) and especially if it was a long, detailed order for a larger family/group, then I was the one who put the order together (bagged it or boxed it) after checking each item to make sure it was correct, putting in the condiments/napkins, getting the drinks and dessert, then bringing it up and ringing up the customer. That all takes time. Especially if they ordered milk shakes, and many people did because ours were hand-dipped). A couple of extra $$ from the customer was really appreciated, especially since getting their order ready was taking time away from my sit-down customers who might be needing refills on their drinks, wanting dessert, etc.

But I really like the idea of implementing a "service charge" on to-go orders and then splitting it between the servers at the end of the shift. Or just not doing "to go" orders at all. Great idea.

 

[paintnolish]

There is a LOT of tongue-biting and smiling through dealing with idiots, though i should say most of my customers truly are a pleasure.
i know it looks easy, folks, but you put on an apron some busy Friday night and THEN tell me how easy my job is...and how much money i deserve for doing it well.

Amen, sister. People think it does not take a lot, but to be a good server, it sure does. And I am an excellent server at an excellent restaurant. I know the menu inside and out. I know tons about wine. I can be funny or I can provide quiet service, depending on how I read your table. Your drink won't be empty. Your additions/subtractions to the order will be right. Just try it, especially on a Friday night. I guarrantee you will be sweating! All of that for $4.20 an hour!

 

[happygirl]

Amen, sister. People think it does not take a lot, but to be a good server, it sure does. And I am an excellent server at an excellent restaurant. I know the menu inside and out. I know tons about wine. I can be funny or I can provide quiet service, depending on how I read your table. Your drink won't be empty. Your additions/subtractions to the order will be right. Just try it, especially on a Friday night. I guarrantee you will be sweating! All of that for $4.20 an hour!

You get 4.20 LOL I used to to make 2.13-333

 

[Chuck S]

Still, service would definitely suffer if people knew they were getting paid $$ no matter what...a lot of people say this happened at Disney, because when the Dining Plan first started, it included tip...now they've done away with that, and it may have had to do with service no longer being at Disney standards.

I don't think discontinuing tips from the DDP had anything to do with service quality. Remember 18% mandatory tip is now added to meals purchased using the TiW, and still added to tables of 6 or more, on the DDP or not.

It had to do with Disney wanting to keep the DDP at an attractive price point. If that weren't true, there was no reason to also drop the appetizer from the standard DDP. They wanted to keep the standard DDP price down, rather than raise the cost 25% or more to cover tip and appetizer.

Plus, using it as a "free DDP" promo, Disney did not want to continue including the tip for a "free" promotion.

 

[mikehn]

With the economy the way it is this day in time, I think servers should be prepared to have a cut in wages too. My company cut half our workforce and forced a 25% wage cut on the remaining staff.

When I go out to eat these days, I'm much more frugal. I used to try and leave 20% tip for the servers, but now I'm leaving 15% for great service and 10% for average.

The way I see it, the restaurant would rather this happen, than me quit patronizing them altogether. I just can't believe it when I see people claiming to tip 25 - 50% (maybe this is just Disboard bs, lol). I think there are a lot more 15% tippers than just me. I would hope the servers would be thankful for the 15%, but after reading the other thread, I'm not so sure.

I didn't want to muddle the other tipping thread, so I thought I would start my own.

Yes the internet is full of bs, not only here but every board. Tip whatever you want.

 

[OrlandoMike]

It had to do with Disney wanting to keep the DDP at an attractive price point.

Actually it was Disney shifting the burdon of the tip from themselves to the consumer, saving the company a ton of money!

 

[CathrynRose]

I always thought we should tip by the amount of time we are there. Not knowing how many tables are possible, this is just an example, but $5.00 per hour for a table of 4 or less since the server can work more tables and $10.00 per hour for a large group where the server may only have one or two other tables. So, if a server is working 4 tables an hour, that is over $20.00 an hour when you factor in the wage also paid by the restaurant - not a bad wage.

.

But server's don't work 40 hours a week. They generally don't even work 8 hours shifts. They don't always make money, from every shift (Monday versus Friday/Saturday - Lunch versus Dinner) You're totaling this up, assuming every table, and everyone is leaving the same amount of money. You're also not taking into consideration the tip outs that servers have to pay, based on sales.

So Friday night they made $20 / hr and Monday they made $5 / hr. KWIM?

Don't get me wrong - I served and bartended for many years. I was able to support 2 young boys, and able to stay home with them during the day.

But it's not some sort of cake walk job. Serving was the most mentally, emotionally and physically demanding job, I've ever had, thus far.

ETA ----> I am 36 now, and served/bartended for a good 8 or so years. It was not a side job, or an extra money job - it was my job. I have a really bad wrist and shoulder (big honkin' trays) and bad feet from all those years of not wearing better shoes to serve. My fault - sure, but I still live with it.

please remember, WE DO NOT EVEN MAKE MINIMUM WAGE. Here in MA, it's $2.63 an hour...

i know it looks easy, folks, but you put on an apron some busy Friday night and THEN tell me how easy my job is...and how much money i deserve for doing it well.

Hollllaaaa!

 

[LuvCuteBoys]

I just can't believe it when I see people claiming to tip 25 - 50% (maybe this is just Disboard bs, lol).

Haven't read the rest of the thread, but I wanted to comment on this. I mentioned that last night my bill came to $10.09 and I left $15 on the table. That's a 50% tip, but it was also only $5.

I got a $7 sandwich and a $2.50 coke that I had refilled once. As a comparison, one of the friends I went with had a steak and two beers. I'm not sure what her food total came to, but I know it was more than $10. The waitress didn't have to do anything more for my friend than she did for me, but based on standard tipping practice, the tip my friend left would have been a lot more because of the cost of her food.

That's silly to me. I didn't order the sandwich because it was cheaper. I ordered it because it appealed to me.

This is why I think tipping is sort of ridiculous. The amount of money you spend is not always in direct proportion with the amount of work your waiter/waitress does for you.