I'm honeymooning at a luxury resort next week. What are some insider tips for getting the most out of the experience? [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.
Am I tipping correctly? [more inside]
Tipping maintenance work? [more inside]
TipFilter: Did I leave the right amount for a tip? [more inside]
Is there a tactful way to refuse a tip without offending the tipper? [more inside]