Did I break some unwritten tipping rule when I "generously" tipped on a free meal? [more inside]
My credit card did not charge me for the tip that I added on to the bill. Who got screwed - the restaurant or the waitress? [more inside]
I am the first bartender this restaurant has hired and this is also my first bartending job, so both the owner and I are coming up with the tip out policy from scratch. This is in the US -- if you are not familiar with how US tipping culture works, please don't answer. [more inside]
On our third date, a seemingly great guy didn't tip at all on the bill at a fancy-ish restaurant, despite the fact that we received special treatment from my friend who works there (who was not our server). Question part 1: is this a deal breaker? Question part 2: should I contact my friend to apologize on the guy's behalf? [more inside]
Is it ethical for employers and managers to tier the tips of servers and bar staff as a means of creating an "incentive" programme? [more inside]
tl;dr: I’m an easy restaurant patron who tips well. How can I benefit from that fact at the beginning of my meal? [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.
Why are there two lines to leave a tip at Trader Vic's? [more inside]
If you know the chef and therefore get some special treatment, how do you respond? [more inside]
How do you deal with friends who are terrible tippers when dining out? [more inside]
After a long day at work, I picked up the check at my favorite restaurant. Checking my receipts today, I realize that I messed up the math and inadvertently left an embarrassingly paltry tip. [more inside]
TipFilter: Did I leave the right amount for a tip? [more inside]
From the perspective of the waiter/waitress, is it better for me to tip via cash on the table vs. a number written on the credit card transaction? Do they end up getting less when tipped via credit card, due to restaurateur shenanigans or tax reporting or other? Cash often isn't an option because of time constraints (need to make change) or just laziness.
TipFilter: Some friends and I were on the receiving end of some bad service last night, so we didn't tip. The waitress followed us out and made a scene. I'm looking for advice on how to handle tipping in these rare situations and what to do now. [More Inside] [more inside]