My favorite farmer's market vendor's offerings have grown boring. Do I tell them? [more inside]
I usually over tip--22-25 percent. But I was confused about something that happened tonight. I went to a new bar, kind of a renovated dive, with a friend. We both ordered cocktails, I ordered a charchturie (sp) platter and he ordered a pizza. My food came right away, and both of our drinks came quickly. The bar was empty for our first drinks, but was filling up quickly. We ordered a second drink. The bar was filled with people that the bar tender seemed to know. The second drink came. No sign of pizza, it was more than an hour at this point. We remind the bartender, who is also the server twice. He finally says, five minutes, and five minutes later, the pizza comes. This would have been 90 minutes. No offer to comp the food, no apologies, but the food was really good, the drinks were strong, and I would like to go back...I tipped 4 on a 32 bill, after tax. They also split the bill in a weird manner. My friends kind of shy, so I took his lead, and didn't complain. How much should I have tipped? Should I have complained? Should I go back to complain? What's the protocol here?
I know how to treat a waiter/waitress or a barista properly -- how do I do the same for my tech support guy, doctor, mechanic, tailor, or professor? [more inside]
As a result of my family, I've been a fairly mindful tipper for restaurants/bars/etc. involving service and have adjusted the percentage I tip based on what's considered the norm irrespective of quality of service (now, doubling tax which is close to 10% in CA and rounding up). I ran across minimum wages for tipped employees as a result of an argument with a cheap tipper and discovered that in CA waitstaff is paid at least minimum wage ($8, and higher in SF) without tip credit. I've looked at previous AskMes about dealing with bad tippers, contextual tipping, and others. Knowing that tipping in CA no longer goes toward maintaining basic wages, (based on size/# of staff, i.e. tip out), would it be socially acceptable to move toward a quality-based criteria for the value of the tip, and what would you consider an appropriate minimum assuming a properly run restaurant where employees are getting paid on-time and full salaries? Feel free to correct me if I've misunderstood anything.
What is the polite way to deal with service workers who speak poor English in an English-speaking country? [more inside]
TipFilter: Did I leave the right amount for a tip? [more inside]