Tipping is a very personal thing, but what some people fail to understand (or maybe they understand, but just don't care), is that the person doing the serving actually is working for that money - it's their job. I am, at least, a 20% tipper, and if it's really great service, it is significantly more. I have been in heated debates with friends regarding the issues of poor service, etc, and what I always recommend is simple, "Don't go back." If you experience an anomaly of poor service at one of your favorite restaurants and want to continue frequenting the establishment, then I highly recommend speaking with the manager on duty. If you are a regular, they will want to know about your experience, and they will want to rectify it. I typically am not a person who complains about poor service; I figure me not going back again speaks for itself. There are literally hundreds of restaurants that would want my business, so complaining about a select few that are sub par is not worth my time nor energy. I'd rather just go to another establishment that acts like they want my business, by providing me with great service and atmosphere.
- Double the tax amount
- If it's just a drink, and the amount is less than $10, a dollar or two is fine
- If you are not a mathematician, and you want to make things easy on yourself, roundup. If the amount is $74.69, roundup to $75 and leave a tip of at least 20%; which would be $15
In our current economy, we all are watching our pennies a little more closely, but when you treat yourself to a nice dinner, make sure you tip your waitstaff the appropriate amount, because they are just trying to make a living too.
*photo of calculator from: http://farm3.static.flickr.com/2623/3915942881_b941af9809.jpg; photos of cash: http://farm4.static.flickr.com/3602/3366720659_b746789dfd.jpg