I make a tipping wage at my bartender job, yet I'm not being tipped out on hundreds of dollars of server drinks I make every day. Should I be angry or is that a normal practice at U.S. bars? [more inside]
At a restaurant, if I'm not tipping on my card (either because I've left cash or because someone else is leaving the tip), is it better to make a note of this or just leave the tip line blank? [more inside]
Are there any restaurants or bars in NYC that pay their workers with proper, decent wages, rather than with tips? [more inside]
We frequent a wine bar that features a self-service Enomatic machine. You load up a debit card and then serve yourself. My wife usually drinks wine and I normally order beers. A $50 bill may represent $40 charged up on the card, with only 2 beers actually brought out to me by a waiter. I've been tipping based on the value of what we actually consumed, so I'm doing the math on what my wife drank, even though it is all prepaid and self-serve. If I tip the full bill, the waiter that helps us the next time, when we may not need to add to the wine card, gets screwed. Waiters of Mefi, am I doing it right?
Help me not embarrass myself at my first time going on a date at a fine dining establishment [more inside]
Don't servers hate it when people camp in coffee houses and cafes for hours to write? [more inside]
Now that I know whether to tip for carry-out and whether to tip the delivery guy, all I need to know is how much to tip when you're out with a party of 8 or more, and the restaurant has already charged you 15%. [MI] [more inside]
I've been reading more about sushi after the discussion on Japanese dining and I came across mention of tipping the sushi chef. Do you tip your sushi chef separately, especially if he's not the owner, do you buy him a drink? And where are you?