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### Author Topic: On Tipping and Correct Amount and When  (Read 2473 times)

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#### SPuck

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##### On Tipping and Correct Amount and When
« on: February 04, 2013, 03:35:34 PM »
http://www.slate.com/articles/life/dear_prudence/2013/02/dear_prudence_my_6_year_old_daughter_can_t_stop_playing_with_herself.2.html

So the 8th letter in today's Dear Prudence had me wondering, what are people's preferences (assuming you live in an area where tipping is normal) percentage wise for tips?

I'm generally a 20 percent tipper myself because the math is easier, and I think it is rude to keep your server (and dining guests waiting) if you have to calculate to the last penny.

On a side note, is there any good information anywhere on when and what situations it is proper to tip?

#### jaxsue

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##### Re: On Tipping and Correct Amount and When
« Reply #1 on: February 04, 2013, 03:46:21 PM »
There have been many tipping threads, and suffice to say they get interesting.
« Last Edit: February 04, 2013, 03:48:57 PM by jaxsue »

#### jedikaiti

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##### Re: On Tipping and Correct Amount and When
« Reply #2 on: February 04, 2013, 03:48:12 PM »
I saw that, too - I'm a pretty solid ~20% tipper. I might fudge it down a little if the service isn't all that (think 18%) - any lower requires the server to be really bad, and below 15% is only if they're largely absent or openly hostile.

What I want to know is why someone would expect a 20% tip on a take-out order??? IIRC, a tip is a gratuity for service received, and if I'm getting take-out, there's no service received. (Although I have been known to add a buck or two for a place I know to be very friendly, offering water while I wait for my food, etc.) (I also think Prudie's a bit off adding $5 to cover the take-out containers and a bag. 1) No way should they cost that much, and 2) The restaurant should be taking that into account when figuring costs and determining prices, and 3) Giving the server an extra$5 tip is not really offsetting the cost of the containers.)

Am I way off base, is tipping 20% now the norm regardless of actual service received?

Of course, if serving staff were paid a living wage to begin with, we wouldn't need to have this discussion, but that's another debate entirely.
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#### CakeBeret

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##### Re: On Tipping and Correct Amount and When
« Reply #3 on: February 04, 2013, 04:45:14 PM »
I think the waitress was completely in the wrong to start adding a 20% tip. I also disagree with Prudie that 15% is considered cheapskate. It's not a great tip, but I'd say it's an adequate tip for adequate service. (I personally rarely tip below 18-20%, but I don't think 15% is wrong.)

I'm curious what the tipping norms are for takeout.

I don't like the policy of tipping anyone who makes more than minimum wage, but I do it. I tip my hairdresser and masseuse because that seems to be accepted policy, although I disagree with it.
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#### CL32

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##### Re: On Tipping and Correct Amount and When
« Reply #4 on: February 04, 2013, 04:51:19 PM »
Re takeout: I typically add about $2.00 (or slightly more, after rounding up) for a small/1-person order. For a larger order, I may add up to$5.00. I don't agree that takeout should require the same tip as a dine-in order.

I tip 20% for dine-in, unless the service is stellar, then I may tip more.

If a server arbitrarily added 20% to my takeout bill, the manager would certainly hear about it, and unless I got a sincere apology and a promise that it would never happen again, I would stop going there.

#### Thipu1

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##### Re: On Tipping and Correct Amount and When
« Reply #5 on: February 04, 2013, 04:58:05 PM »
A 20 percent tip automatically added to an eat-in meal because you don't tip for a take-out meal?  Absolutely not!

We have never tipped for an ordinary take-out meal.  We tip decently for a delivered meal because finding our house can be a bit difficult and delivery people have to put up with a lot.  Dine-in meals are tipped according to service. We consider 20 percent a very generous tip.

#### rose red

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##### Re: On Tipping and Correct Amount and When
« Reply #6 on: February 04, 2013, 05:06:28 PM »
If there is a fee for take out orders, they should state that on the menu (or someplace).  They can also tell customers there's a fee for huge orders.  Just adding a tip out of the blue is appalling and they would lose my business.

#### Shoo

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##### Re: On Tipping and Correct Amount and When
« Reply #7 on: February 04, 2013, 05:23:14 PM »

#### jedikaiti

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##### Re: On Tipping and Correct Amount and When
« Reply #13 on: February 04, 2013, 08:49:00 PM »
I absolutely tip on delivery - they're actually providing a service, and not necessarily being paid any more than wait staff. Also, they have to pay for gas and car maintenance.

I just asked my service industry DF, and he opined that a buck or two on take-out is a nice courtesy, especially if it's a place you do (or plan to) visit regularly. But 20%? Oh heck no!
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#### kitchcat

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##### Re: On Tipping and Correct Amount and When
« Reply #14 on: February 04, 2013, 09:18:56 PM »
I was actually going to make a thread about that letter too. Not about the % tip, but the fact that it's take-out.

I personally do not tip on take-out. How much special effort does it take to hand me my food and take my money? As a PP said, I think any extra money associated with take-out should be stated on the menu like a delivery fee.

I don't understand why Prudie said she tips to cover packing materials. Tips go to the waiter's pocket, so why would that money go towards a to-go box?

And I tip 15% standard at restaurants. 20% is not the new 15% in my book.
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