Tipping when will it be too much?

[Luv'sTink]

I have seen people on these boards discuss tipping and how much they tip. 10% used to be the standard then 15% now 18% - 20% I have even seen a few say they tip between 50% and 75%. JFTR, I wont ever be tipping that much.

My question is how high do you think tipping percentages will go before the majority of people go "WHOA! wait a minute!" or maybe they never will?


(poll to follow)

 

[MomofKatie]

The industry standard is 15-20%. It's up to each person, of course, but I know of very few people who tip more than 25%. I personally fit right in with the standard- for so-so service, 15% is enough. For average, good service, 18-20% is good. For a really great server, I'll go up to 25%.

 

[EMom]

I have to laugh about this one too. I remember when 10% was the standard. Boy, was THAT easy math to do.

Then, at some point, it morphed into 10-15%. We scratched our collective heads and asked, "When did that happen? Who decided that?" But we went along with it. Those were my dating days, so what did I care? LOL! The guys were paying. I just checked to make sure they paid enough and weren't cheap or stiffing the waitstaff.

Then, several years ago, we began to hear murmurs of 15-20%. I have to be honest. I don't know WHERE that came from. It's as if a secret meeting was held, a vote was taken, and all of a sudden that was the party line that no one would deviate from. Like I'd been in a coma and missed a cultural shift......Only it seemed to happen virtually overnight. Does anyone else remember it this way?

So we have worked our way upwards from 15-20%, but I swear I am not going above that as a standard tip. Now I have, on occasion, tipped more for very good service. Or if we come in for dessert only, I tend to tip a higher amount. Things like that. But if I hear that it's morphed into 20-25%, I'm feigning deafness.

Tipping is so ingrained in our culture, that even when we visit countries where you do not tip, we feel awkward if we do not at least leave a dollar or so on the table. We visited Russia and stayed in St. Petersburg for a week. Each hotel floor had a small cafe and we'd go there for breakfast every morning. For $10-12, we could get:

Me: Tea, bottled water, smoked salmon on bread, caviar
DH: Tea, bottled water, open faced sandwich, pastry

You went up to the counter and selected what you wanted, but the women got your tea and heated any food items you wanted. They would also refill your teapot. No one left a ruble on the table for them. We left the equivalent of a dollar or so on the first day. On the second day, when we came in, they knew us on sight and waited on us speedy quick. We even got smiles, which you don't get easily in Russia from complete strangers. I thought, "It's only a dollar to us, but no one else is leaving it." And those women made $40 a month at most. After a week of us, they had $7. They would have jumped for joy at 15-20% per table. Heck, they would have done cartwheels for the old standard of 10% per table. It was a pleasure to tip them. But we had to be careful not to overtip, because there's the danger of looking like the sterotypical American flaunting your wealth. (Not that we're wealthy by US standards.......But in all honesty, comparatively speaking, we were.)

I guess it's all in the perspective.

 

[EMom]

I'd tip those poll amounts OCCASIONALLY, but not REGULARLY, even if the "industry standard" changes. I still double check DH to make sure he's on the 20% end instead of the 15% end...LOL! Sometimes it involves the evil eye. You-know-what will freeze over before he goes to 20-30%. We still have to supplement his crazy mom's tips because I don't think she ever goes above 10%.

Hey, I guess that means we DO tip 30%......When we eat out with her!

 

[Lewisc]

Tipping restaurant servers has been 15-20% for a long time. Automatic tips, for large tables, has gone from 15 to 18%, most places.

I don't think the percentages has gone up as much as you suggest, I think some people didn't realize they were undertipping,as per standards. It's also possible the tipping "standards" in larger cities (15-20%) has become the standard in smaller towns.

I'll tip high percentages when the check is low. If I sit at a counter and drink coffee (with free refills) and one muffin and I'm not going to tip .45 on a $3 check. Likewise if the waiter does something like split an order in the kitchen, or does something else special I may add an extra $5-$20 even if that means the percentage goes high.

I tip the skycap $1 /bag. I don't pay anything to check my bag so the tip percentage tip is "infinity". Some airports charge if a passenger uses a skycap. I guess it's a 100% tip if I pay a $1 charge and tip $1.

 

[SavvyMom]

Disclaimer: I've waited tables and was eager and grateful to get tips. No way would I ever stiff the wait staff.

Having said that, with a family of four - 2 adults and 2 teenagers - eating at a table service restaurant in WDW, we have run up a bill of close to $100. I don't know anything about profit margins in restaurants, but it seems highly unlikely that we ate anywhere close to $100. worth of food.
<<Donning flameproof suit>>
My question is this: Why can't the restaurants pay their servers a reasonable wage? IMHO, tips should be at the diner's discretion based on service. The restaurant should pay enough for the job and diner's tip for excellent (or above average) service. Restaurants are adding gratuity to the bill now. That, to me, is not a tip. It's part of the bill, which defeats the whole purpose, doesn't it? Personally, I think the whole tipping thing is outdated. But, until it's "fixed", I'll pay my 20 percent.

 

[honeymo78]

My question is this: Why can't the restaurants pay their servers a reasonable wage? IMHO, tips should be at the diner's discretion based on service.

I know California, and maybe a few other states?, requires the regular minimum wage for servers, not something lower. I too wish other states and/or restaurants would move in this direction. A certain minimum level of service is part of the servers job. I shouldn't reward them for doing their base job description. (I don't get paid extra when I do more lol). However, many of us understand that even the average server wouldn't make much money if customers didn't tip something for them just purely doing their job, so we tip even if its just ordinary service. I hate tipping because I'm "supposed" to, even if I wasn't impressed with my service. I wish I could just tip as a real bonus to a good, great, or excellent server - instead of having to supply part of their regular wage.

 

[Andy B]

Although I am from the UK my wife is a duel national her Mom came from Cincinnatti and her sis lives in SF.

When I first visited in 1882 the standatd tip was more like 10-12%

I do woner why the percentage had increased so much when the bill on which the tip is based will have increased with inflation.

I know the basic wages for serving staff are very low but mt Niece's husband used to be a restaurants manager at an Orlando Resort and when wait staff were absent he would occasionally wait table. He told me that on those occasions he would make more money than as a manager. To me that would indicate that the level of tipping is more than adequate.

 

[SavvyMom]

I hate tipping because I'm "supposed" to, even if I wasn't impressed with my service. I wish I could just tip as a real bonus to a good, great, or excellent server - instead of having to supply part of their regular wage.

Well said. Are there any other professions that pay like this? I mean, I know we tip hairdressers and other professionals, but is there any other job that pays below minimum wage and assumes the patron make up the difference?

 

[EMom]

As someone mentioned above, I tip above 20% when we ask to split a meal. I also do it for a very low bill (I said this about just having dessert) or maybe a beverage and a bagel.

 

[gina2000]

I think 20-25% is probably as high as I'd want to go....perhaps 30%.

In NYC, 20% has been standard for about 20 years.

 

[gina2000]

When I first visited in 1882 the standatd tip was more like 10-12%

It should have changed in 120 YEARS!

 

[jeankeri]

I tip as close to 20% as possible. I say as close as because I like to round out the tip, and I admit I round down so it goes under, rather that over, 20%.

 

[Andy B]

It should have changed in 120 YEARS!

Whoops! but actually why should the level of tip have changed at all?

 

[gina2000]

Actually, I have a theory as to why the % has changed.

The 1980's spawned the era of the bottomless corporate expense account. I believe people began tipping up during that period because they were tipping with corporate $$$. I know I had a huge entertainment expense account and used it liberally as did everyone else in my corporate environment. I believe that's when the standard tip went from 15% to 20% in NYC. And I suspect it then spread across the eastern seaboard and to other major cities. I can clearly remember some people doubling the tax in NYC (8% at the time) and then just doubling 10% of the entire bill. And yes, we even doubled the total including tax. It was easier.

Also, I suspect that waitstaff base salaries have not risen proportionately with the rest of the world's base salaries. It has put more pressure on the patron to make up the difference between the waitstaff base and a living wage.

 

[Huff]

Disclaimer: I've waited tables and was eager and grateful to get tips. No way would I ever stiff the wait staff.

I will leave no tip if the service was horrible. I know some will leave say 20% for great service, 15% for ok service and 10% for lousy service. For me, I see no reason to leave anything for lousy service.

However, for excellent service I tip rather high. Generally 20-25% on a typical TS dinner. If its an inexpensive lunch the tip for excellent service could be 30-40% because I may leave at least $3 or $4 even if the bill is only $10.

 

[HOGFAN]

call me cheap....15% even for excellent service.

 

[cmwade77]

Also, I suspect that waitstaff base salaries have not risen proportionately with the rest of the world's base salaries. It has put more pressure on the patron to make up the difference between the waitstaff base and a living wage.

I feel no pressure to make up their wages, maybe it's just California mentality, as the servers here make state minimum wage and tip, but I feel the restaurant should pay a decent wage and if they don't the employees should take it up with management, there is no reason to make less than minimum wage plus tip with the labor shortage we have (at least we do here and companies have to pay competitive wages, at many restaurants here servers make $12 or more plus tip, how? because they negotiated for it because of the lack of workers). Unless the service is exceptional or the tip is included I will not go above 15% I grew up with 10% being normal.

 

[Luv'sTink]

I am with the people who said the restaurant should pay a decent wage not the patron.

In Washington state you HAVE to pay minimum wage....I worked at a drive through espresso, you know making coffee and selling it out the window, I made $8 an hour and $50 and $60 in tips for a four hour shift at minimum I made $20 and hour for slinging coffee. That is crazy!!!!!! That was with tips anywhere from $.25 to $1.00 per customer, actually some didn't tip at all and that was their right!

Did I enjoy the tips? YOU BET!

 

[Luv'sTink]

Tipping restaurant servers has been 15-20% for a long time. Automatic tips, for large tables, has gone from 15 to 18%, most places.

I don't think the percentages has gone up as much as you suggest, I think some people didn't realize they were undertipping,as per standards. It's also possible the tipping "standards" in larger cities (15-20%) has become the standard in smaller towns.

I'll tip high percentages when the check is low. If I sit at a counter and drink coffee (with free refills) and one muffin and I'm not going to tip .45 on a $3 check. Likewise if the waiter does something like split an order in the kitchen, or does something else special I may add an extra $5-$20 even if that means the percentage goes high.

I tip the skycap $1 /bag. I don't pay anything to check my bag so the tip percentage tip is "infinity". Some airports charge if a passenger uses a skycap. I guess it's a 100% tip if I pay a $1 charge and tip $1.

So, you are saying it was never 10% EVER?