Tipping in Restaurants
Have you ever stopped to think about the tip you leave in a restaurant, or do you just automatically add a percentage of the bill as a tip?
How did tipping come about anyway? According to my 1960 edition of the World Book Encyclopedia, "Tipping was originally a sign of liberality by a wealthy person, such as a feudal lord, to someone of low estate, such as a serf. It grew into a custom of paying extra to ensure good service."
Many people don't factor in good service when considering how much to tip. I don't know why, maybe they think that a tip is mandatory or that their server will be insulted. My wife is quasi one of those people. When we eat out, she always determines the amount of tip to leave as she thinks I don't leave enough. I think she tips too much because she will leave a 15% tip when we get just adequate service, and up to 20% or more if the service is good (according to her standards).
Tipping percentages
A 10% tip used to be standard for decent service. You would leave more (maybe 15%) for really stellar service, and less for mediocre service. You would leave no tip for poor service, or possibly a very small tip so your server would know that you didn't just forget.
Years ago, the standard for tipping rose to 15%; then it went up to 18% and now it's up to 20%. Who determines this? Whoever they are, they tell us that the cost of living has increased so servers need to get larger tips. I take issue with that logic for a couple of reasons:
- It is not up to me to directly pay the server's wages, that is up to their employer. I am tipping for good service. If servers feel under paid, they should strive to provide better service in the hopes of larger tips, or find other employment.
- The cost of food in restaurants has risen along with everything else. Tips are based on a percentage so if the cost of the meal has gone up, the amount left as a tip goes up even when the tip percentage remains the same. If prices have doubled and you double the tip percentage, you have quadrupled the amount you are leaving for a tip, not doubled it.
My thoughts on tipping in a restaurant
I want to point out that restaurant waitstaff are paid to take orders and deliver the orders. Some effort beyond just doing that job is required to earn a tip. When I eat in a restaurant I start out assuming I will pay a 10% tip, then adjust it up or down depending on the service I receive.
My tipping is based on multiple criteria.
- Sales tax
Most bills are presented with a subtotal, the amount of tax (and any other charges), and the total of the bill. I tip on the subtotal, not the total amount. - Service charges
Many restaurants are adding a service charge to the bill, usually 18% to 20%. I try to avoid eating in these establishments. When I do, that's all they get; I do not leave any more. Interestingly, many people I have been with in these establishments leave a tip on top of the service charge. - Restaurant ambiance
My server probably has very little control over the ambiance of the restaurant, yet the amount I tip can be influenced by it. - The quality and presentation of the meal
The initial quality of the food used to prepare meals is generally outside the servers control. However, everything else about it is. If something isn't right, be it the food or the way it is plated, the server should return it to the kitchen and have the issue corrected. - Beverages consumed
I tip differently for beverages than I do for food. For the food tip, I subtract the amount of the beverages from the subtotal and base that portion of the tip on that. The amount I then add for the beverages is generally based on the number of trips the server makes for beverages instead of the cost of the beverages. Beverages are usually high cost / high margin items that can skew the tip amount. Two beers and a glass of wine can end up being half the bill! - The service I receive
The better the service, the higher the tip (up to a reasonable limit). It's that simple.
There is a lot that I take into consideration when I determine what is good service, but I won't bore you with a long list of items. Some of it is based on what we do at home. For example, we don't clear the plates when someone is still eating the current course, nor do we offer dessert while anyone is still eating their meal. Some of it is based on availability. When I need my server and I can't find him or her in a reasonable amount of time, the amount I'll tip will go down. Some is based on personability. If the server is nice, friendly, and helpful, that helps add to the amount I am willing to leave. It's a very subjective practice, and one I hope you put thought into before leaving your hard-earned money as a tip.
Having said all this, I would like to reverse the trend of rising tip percentages. If we can't drop back down to the 10% standard, let's at least hold it to 15% - and leave less if your server can't put some effort into earning that tip!