I have become fascinated with the concept of tipping lately and have decided to discuss it in three separate segments:
1. Restaurant Tipping
2. Travel Tipping
3. Holiday Tipping
Anyone who has ever eaten out in a restaurant has been faced with the prospect of tipping their server. The issue has not been so much "if" they should tip, but "how much" they should tip. Although tipping is defined as a voluntary gratuity offered for services rendered, whether we like it or not, it has morphed into a social custom and has now become a responsibility.
So lets call a spade a spade. Who should be tipped, how much, and when?
For a typical restaurant meal, the consensus still seems to be between 10% and 25%, but that is a huge spread, and can add up to a significant sum depending on the amount of the meal ticket. Everybody seems to have their own concept of an acceptable percentage and a method for calculating it.
Have you ever put much thought into your own tipping philosophy? Do you just multiply the total tab by 10%? 20% or 25%. Are you one of those folks who "doubles the tax"? Do you subtract the cost of alcohol? Do you have to whip out your calculator to get it exact or can you just round the general amount up or down to a suitable figure?
Do you reward really good service or great food with a better tip? Do you punish poor service with a lessor tip? Is there such a thing as a gracious "minimum" tip, when the tab doesn't amount to much? Or are you like the late Frank Sinatra who was rumored to walk through the kitchen of his favorite restaurants handing everyone a crisp $100 bill?
In examining my own thoughts about tipping, I realized that I would generally be perceived as a gracious tipper. I reasoned that if I can afford to eat out, then I can certainly afford to be a gracious tipper.
Restaurant owners and managers have engineered their financial models with tipping in mind, and have trained us to perform. Service people are generally paid minimum wage and look to tips to augment their otherwise meager means. The whole backbone of the restaurant works on this system. Generally speaking, the tip you provide to your server is "spread around" the kitchen. Servers usually offer a portion of their tips to busboys and kitchen help as well.
So what should you tip if you aren't eating your meal in the restaurant? Lately, I have found myself purchasing many restaurant meals to go. I never used to think about takeout food much, but I have noticed lately that the credit card slips are practically begging for a tip.
So I find myself wondering, what is the proper tipping etiquette for take out food? Is one still expected to offer up to 25% of the meal price for simply having someone stuff all your food into a paper sack and ring up your charge on the cash register? Is there a minimum amount that should be offered to show some appreciation for the minimum service offered? Has somebody written a rule of etiquette about this yet?
In the small town I live in, I know many of the owners of the restaurants I frequent, and they often wait on me themselves, whether it is a purchase to go or whether I eat my meal in their restaurant. Since they are the owners of the operation, and presumably living on more than minimum wage, are they entitled to receiving any tip? A minimum tip? I am just curious. I realize that many establishments pool their tips, but when did it become my responsibility to understand each restaurant's specific rules of operation.
If restaurant operations are such fragile ecosystems, wouldn't it just be easier for them to raise their prices and pay their employees more? Since not tipping isn't socially acceptable, why not just tell us how much to pay? Many restaurants already do this with minimum 15% to 18% gratuities added onto the meal ticket. I am fine with this concept, but why then have an additional line asking us for additional tip. This does not eliminate any frustration on our parts.
While I will continue to obsess about "take out" and "restaurant owner" tips, one thing is undeniable for me, and that is that I love to eat, I love to eat good food, and I love to eat out. Since I appreciate good food, good service, and good restaurants, I will do my duty and be a good tipper to ensure the longevity of my favorite places to dine.
1. Restaurant Tipping
2. Travel Tipping
3. Holiday Tipping
Anyone who has ever eaten out in a restaurant has been faced with the prospect of tipping their server. The issue has not been so much "if" they should tip, but "how much" they should tip. Although tipping is defined as a voluntary gratuity offered for services rendered, whether we like it or not, it has morphed into a social custom and has now become a responsibility.
So lets call a spade a spade. Who should be tipped, how much, and when?
For a typical restaurant meal, the consensus still seems to be between 10% and 25%, but that is a huge spread, and can add up to a significant sum depending on the amount of the meal ticket. Everybody seems to have their own concept of an acceptable percentage and a method for calculating it.
Have you ever put much thought into your own tipping philosophy? Do you just multiply the total tab by 10%? 20% or 25%. Are you one of those folks who "doubles the tax"? Do you subtract the cost of alcohol? Do you have to whip out your calculator to get it exact or can you just round the general amount up or down to a suitable figure?
Do you reward really good service or great food with a better tip? Do you punish poor service with a lessor tip? Is there such a thing as a gracious "minimum" tip, when the tab doesn't amount to much? Or are you like the late Frank Sinatra who was rumored to walk through the kitchen of his favorite restaurants handing everyone a crisp $100 bill?
In examining my own thoughts about tipping, I realized that I would generally be perceived as a gracious tipper. I reasoned that if I can afford to eat out, then I can certainly afford to be a gracious tipper.
Restaurant owners and managers have engineered their financial models with tipping in mind, and have trained us to perform. Service people are generally paid minimum wage and look to tips to augment their otherwise meager means. The whole backbone of the restaurant works on this system. Generally speaking, the tip you provide to your server is "spread around" the kitchen. Servers usually offer a portion of their tips to busboys and kitchen help as well.
So what should you tip if you aren't eating your meal in the restaurant? Lately, I have found myself purchasing many restaurant meals to go. I never used to think about takeout food much, but I have noticed lately that the credit card slips are practically begging for a tip.
So I find myself wondering, what is the proper tipping etiquette for take out food? Is one still expected to offer up to 25% of the meal price for simply having someone stuff all your food into a paper sack and ring up your charge on the cash register? Is there a minimum amount that should be offered to show some appreciation for the minimum service offered? Has somebody written a rule of etiquette about this yet?
In the small town I live in, I know many of the owners of the restaurants I frequent, and they often wait on me themselves, whether it is a purchase to go or whether I eat my meal in their restaurant. Since they are the owners of the operation, and presumably living on more than minimum wage, are they entitled to receiving any tip? A minimum tip? I am just curious. I realize that many establishments pool their tips, but when did it become my responsibility to understand each restaurant's specific rules of operation.
If restaurant operations are such fragile ecosystems, wouldn't it just be easier for them to raise their prices and pay their employees more? Since not tipping isn't socially acceptable, why not just tell us how much to pay? Many restaurants already do this with minimum 15% to 18% gratuities added onto the meal ticket. I am fine with this concept, but why then have an additional line asking us for additional tip. This does not eliminate any frustration on our parts.
While I will continue to obsess about "take out" and "restaurant owner" tips, one thing is undeniable for me, and that is that I love to eat, I love to eat good food, and I love to eat out. Since I appreciate good food, good service, and good restaurants, I will do my duty and be a good tipper to ensure the longevity of my favorite places to dine.
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