A couple weeks ago, I was having lunch at the FarmHousE Cafe (my favorite eatery in Omaha-another subject for another blog post) and getting money to tip the waitress. The check was $8.22, and given that service was good not outstanding, I decided that I would tip just above the standard twenty percent. That was how I ended up standing up at my table, feeling like a complete fool as I counted out my pennies and nickles to make $1.71. I remembered how, while it was better than no tip whatsoever, I always hated counting out the pennies and quarters at the end of my shift.
As a former waiter and delivery person, I take tipping seriously because I know how hard it is when a waiter cleaning up for a table who hasn’t tipped or driving to a house that you know won’t tip you (longest ten minutes ever), and how exhilarating it is when you get a great tip that carries you through the entire night. So I had have a habit of tipping generously, even to a fault. When I was at that lunch, I decided that perhaps I shouldn’t just tip with wide open wallet, but then I thought I should write down my tipping rules
First off, twenty percent is standard for a restaurant tip; your grandfather may have tipped ten percent in their day, but even if you don’t think it’s fair, everyone around you is tipping twenty percent are looking cheap and will get bad service.
If you are dining alone (life of a traveling man), tipping really is an art. When I spend three or four days on the road, sometimes the people I have the most personal interactions with are the people who wait on me, and I always try to be generous with them if I take up a whole table that could hold four people.
But now to the tip itself. When you look at the check, ball park twenty percent in your mind, and (crucial point) if you have go either over or under in your approximation. What you consider: how soon the server greets you, attentive and pleasant the server was, especially considering the pace of the restaurant. Always let your mind wander this path when you consider the tip: I’ll at least give this person their twenty percent, but have they earned more?
So, here is a fundamental question on tipping: if the food is bad and the service is good, how should you tip? In this situation, I would tip a little over the twenty percent. Read the situation: unless the server submitted the wrong order or brought you the wrong thing, consider that a consider that a good server might have to overcome bad help. Remember, you are tipping the server, not the kitchen help.
Another situation: should you tip for exceptional food, no matter what? As long as the service isn’t bad, I would tip a little extra for food I really do like. Yes, you are tipping the server, not the kitchen or management. But, if you are getting a good meal that pleases you, be generous. You don’t have to tip forty percent.
Time is a huge factor. If I go to a restaurant and linger at a table, I tip more than if I eat and leave quickly. Lingering means they can’t sit someone in your spot sooner, so you take money away from your server. Plus in some cases, you may keep the server on shift longer. Be generous in these instances. Similar rules apply in the middle of the day, if they have to break from prep work to wait on you, be generous.
The golden rule for going under the twenty percent: don’t do it unless the server does something obviously wrong. If the server is attentive and concerned, even if there is a mistake with your order, don’t hold it against him or her. And if the food is good, and the server was a little out of it, don’t gyp him or her. Just give the standard twenty percent.
General rule: in restaurants you go to regularly, never tip below twenty percent, unless the service is really bad. If you go to certain place at least six to eight times a year (or more) or they know your name, make it a point to tip them generously, and on some occasions, leave a really generous tip. If you frequent a place, you will have a reputation there, and if you don’t tip well, the wait staff will be cooking up a fake smile all the way to your table. Granted, if the place is an IHOP or WaffleHouse, it is probably fine if you tip twenty percent every time.
Finally, a word about tipping at coffee shops. I briefly worked at a coffee shop, and we didn’t collect tips their, but many coffee shops do. Personally, I have never put anything more than spare change into a tip jar at a coffee shop. I don’t make it a point to tip every time at a coffee shop or Starbucks, but I have consulted with a former Starbucks employee who says that most baristas don’t consider tipping to be optional. I do try to tip every time at coffee houses I go to on the road (places I may never go to again), although I will admit I forget to do so. I have never put a full dollar bill into the tip jar, and I don’t know why a single person would A coffee shop, while there is some element of performance involved, doesn’t require as much service as a sit-down restaurant. One factor possibly in play-if there is one person working at the shop and if that person brings your drink out to you, give a little more.