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Tipping in the US
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25 / F / Under your bed!!!...
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Posted 2/24/09
I tip based on the service which is over the 15% if it was horrible then below. Though you never mess with the people that handle your food so you better leave something that will keep them from spitting in your food the next time you visit.
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Posted 2/24/09
For a decent restaurant, I'd have to say 15%-20%.
You should tip people that provide you good business, unless they're the owner of the place.
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23 / F / USA
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Posted 2/24/09
I always tip. It's just basic manners, after all.
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Canada
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Posted 2/24/09
omg i hate it when you go to a restaurant and when u pay a bill ,u the get change they stare at you and if you take too much they will give u a wtf face
Posted 2/24/09
i tip 15%.
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26 / M / L.A California
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Posted 2/24/09
you cheap mofos. the golden rule is 15% for all services. I work at a japanese restaurant and i hate it when people leave a dollar tip when they ate like $60 worth of food. I usually make $30-$50 tip every shift.
Posted 2/24/09
I always tip 15% at restaurants but I've never tipped for a delivery.
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25 / F / Under your bed!!!...
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Posted 2/24/09

thechinkyone wrote:

you cheap mofos. the golden rule is 15% for all services. I work at a japanese restaurant and i hate it when people leave a dollar tip when they ate like $60 worth of food. I usually make $30-$50 tip every shift.


I'm not cheap, just an ass like that. If you give good service I will tip you more than 15%. Good luck.
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F / Here and there......
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Posted 2/24/09
15%-20%

What I really hate are the service people who chase you out the door if you tip too little. Sometimes the service just wasn't that good.

Though I admit, once I tipped too little by accident, my math sucks.
Posted 2/24/09
God, I've wasted so much money on tipping on tax in the US.
Australia is so much simpler, who needs tips?

But anyway, 15% normally,
if the service sucked, 10% .

And sometimes, I don't give tips because I just honestly forget.
Unless they have that little thing on the receipt that says 'TIPS' .
Then I remember.
Posted 1/8/12 , edited 1/8/12
In Sydney I know a few mates who would get ludicrously high tips. Hundreds to ten units bills just for a fancy restaurant they work in.

God damn. And they work there everyday. The boss shouldn't pay them. But they get paid too.


I generally tip if I don't have exact tender and I'm off only by a few dollars. Honestly down here it's the service people and taxi drivers that excuse you if you're a few dollars short. In Sydney at least, the cashiers of smaller family businesses and especially cabies are actually more generous to customers than the other way round.

Always be slipping in another coke or two extra at takeaways or giving you freebies of things that are not selling. They want you to come back.
Posted 1/8/12
I don't receive any tips at work so why should others.

If they don't get enough money change jobs or start studying again.
Posted 1/8/12
In TGI Fridays over here they just charge you a tip on your bill lmao. So its not a case of "You've been a good waiter, here's an extra quid"

Its more "I'ma just take what I deserve from you"
Posted 1/8/12
Tipping about as annoying as people having high hopes and high expectations..
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26 / M / 風の山
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Posted 1/8/12
i tip based on service, 20% max if the service is great .001% if its crap.

to people that thinks a penny is humiliating, i personally leave a quarter instead. think that they should feel like crap with that. actually i usually have 2 canadian quarters and i use that instead. trying to say "this place is crap, you don't even deserve proper currency "

i gave a 50% tip once cuz they treated me and my friends like a messiah, the quality of a five star in a two star.

tipping by price is overated, they are getting all the money through the product already.

i've been in the food industry, the way customers treat ya. you can do worse to a waiter than they can do to you. sitting at a table and taking space is why tipping is necessary in the industry now. they can't overcharge you for food. people now stay and buy the same amount of food yet on average people stay at a table an hour longer than 10 years ago. meaning less product for them to sell.
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