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[ShadowsPapa]

Maybe the service sucked

Consider the fact that they can serve half a dozen tables in an hour, if each one left a $5 tip, that's $30/hour, more than I made most of my life at jobs that demanded more technical abilities.
Manager at a local Pizza Ranch said she wasn't allowed to share in any tips nor receive tips so everyone working under her made a lot more per day than she did as a manager.
Doesn't matter how big the bill is - they are all at the same table, and maybe, just maybe, the service wasn't extraordinary. I bet her attitude showed the whole time.

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[Chadp82]

Consider the fact that they can serve half a dozen tables in an hour, if each one left a $5 tip, that's $30/hour, more than I made most of my life at jobs that demanded more technical abilities.
Manager at a local Pizza Ranch said she wasn't allowed to share in any tips nor receive tips so everyone working under her made a lot more per day than she did as a manager.
Doesn't matter how big the bill is - they are all at the same table, and maybe, just maybe, the service wasn't extraordinary. I bet her attitude showed the whole time.

There is a place we used to go, that implemented a mandatory 20% service fee on all checks with a note saying it went to servers and kitchen staff. Shortly after the service went downhill fast. I don’t go there anymore. I am certainly not paying a fee, which I view as the tip, on my check for bad service.

 

[AmishMike]

“I don’t tip”
-Mr. Pink

 

[Hootbro]

Quite honestly, I am tired of the shifting expectations of the tipping culture here in the USA. I should not be in the middle of a restaurants and employees wage determination.

Use to be tipping was a reward for over and above and has devolved into meeting just minimum service expectations.

10% use to be the norm and now that has creeped into 15%, 20%, 25% & 30%+ with restaurants push those numbers rather than a natural customer progression. I know my wages have not kept those number increases. Nevermind the gaul of counter only places now expecting tips.

 

[Rusty PW]

My tip amount depends on the service I get. Bad service, you might get a buck. Good service 15%. I won't go over that. Forget about the tip jars.

Over in Europe. They don't tip. If you do, they take it as an insult.

 

[Stuntman Mike]

Over in Europe. They don't tip. If you do, they take it as an insult.

That's true for Japan. Not for Europe.

Here, in the most countries it's 10%.

In some countries, e.g. Italy, some times service fee is added to the bill by default which is for me a reason not to tip.

I personally tip 10% with a cap of 50 $. Of course only if the service is good.

 

[ShadowsPapa]

That's true for Japan. Not for Europe.

Here, in the most countries it's 10%.

In some countries, e.g. Italy, some times service fee is added to the bill by default which is for me a reason not to tip.

I personally tip 10% with a cap of 50 $. Of course only if the service is good.

I wanted to see if it's "expected" over there and looked up some info - I love the "tipping much more than 10% can be seen as excessive" bit - and "generous gesture" (unliked "you are a jerk if you don't tip" thing going on here)


Yes, people tip in Europe, but it's not as expected or mandatory as in the United States; service workers are often paid a living wage, so tips are a bonus for exceptional service. Tipping customs vary significantly by country, but common practices include rounding up a bill, leaving 5-10% for good table service, or looking for a "service included" charge on the bill, which means no extra tip is needed.

General tipping guidelines

• Service charge: Many European restaurants include a service charge on the bill. Check for terms like "service compris" or "servizio incluso," which indicate the tip is covered.
• Tip amount: If service is good, a modest tip of 5-10% is a generous gesture, not a requirement. Tipping much more than 10% can be seen as excessive in some places.
• Rounding up: A common practice is to simply round the bill up to the nearest euro or a convenient amount, especially for smaller bills.
• Cash vs. card: If tipping in cash, leave it on the table for the server to collect. Be aware that many European countries don't have a tip option on card machines like in the US.

 

[AmishMike]

Honestly, I used to be a real good tipper. Especially when I used the table for a long time or knew that the next table over wasn’t going to tip.
Now with the expectation of tips and the 20, 22, 25 on the bottom of the bill, I top the standard 15%. I also agree with the thought that if I had to come to you and stand to place my order, I don’t tip.
Shame that over expectations for adequacy have ruined it for the actual exceptional service givers.

 

[Rusty PW]

 

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[HopSlammer]

 

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