The Tipping Habits Of Washingtonians

Young people in large groups that come exclusively for happy hours tip poorly. At tables they drop out one at a time and always underestimate the cost and number of their drinks. They also forget about tax, which at 10% eats half a 20% tip. With them I automatically add gratuity. The last guy standing is usually screwed but that’s life.

I don’t automatically add gratuity to large groups of old people. They tip very well.

Gay people tip the best.

People give higher tips when paying by credit card than cash. I suppose because in the latter case they see their money physically leaving them.

No matter how expensive a drink is, most people will not tip more than a dollar a drink at the bar. But if you’re serving them at a table, they will give you a tip at around 20%, even though it took no additional work than walking a few extra steps.

People don’t understand that when a bartender gives them something for free they’re supposed to give more than a dollar extra. The bartender is not stealing from the bar (because that’s what it is) to save you save money. If a bartender gives you two $7 drinks for free, the tip on those drinks alone should be at least $10. You can’t go wrong if the tip on a free drink is the cost of that drink. That ensures you’ll be treated extremely well on all your visits. For this reason I very rarely hook up people I don’t know, even if it’s a group of girls that are flirting with me.

If the manager tells me to give a regular customer something like a free appetizer or drink, I don’t say it’s “on the house.” Instead I say it’s “on me.” That ensures it’s a higher tip because it makes it seem like I went out of my way, not that it was a business decision by a manger or cook.

The tip is always dismal when one person pays by cash and one by credit card. The guy paying cash puts his share along with the tip in the billfold on top of the credit card. They give it to me and say, “Put it on cash first, then the rest on the card.” The guy with the credit card then adds a tip only for his portion, not remembering (or caring) that he just used the tip his friend gave me to pay a few dollars less. This problem would be solved if the guy paying cash would hold that tip until after I run his friend’s card.

The percentage tip I get is strongly correlated to the amount of times I make the patron smile or laugh. I used routines on bar patrons, not unlike what I would use on girls in the club.

It’s hard for people to give more than 20% tips no matter how amazing the service is. After a certain percentage it feels like throwing money away, because it is.

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JT
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If I’m a regular at a place and get free drinks on a regular basis, i never pay less than the whole tab (minus tip) would have cost if I had to pay for everything. But this is because I have an established relationship with the bartenders at these places.

But you also need to bear in mind that this is business. A smart bartender will give away lots of drinks, even to people he knows may not tip excessively.

Because the next time you’re going out, you’ll remember that place where they give you a free one now and then, and go there instead of somewhere else. And more customers means more money, big tippers or not. Giving drinks away is an investment that definitely pays off much more than the 50 cents worth of liquor each one costs – so the idea that one should be obligated to tip heavily on free drinks is a bit off.

Lance
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when did 20% become the standard? it used to be 15%; this is like the potato chip makers slyly dropping the number of chips and upping the amount of air in every bag… while raising the price.

i tip 15% at a table. if the service is good, i go up. if it’s terrible i drop to 12 or so. at the bar, i tip a dollar per. i don’t drink $13 cosmos at crappy lounges, so a dollar to open a beer or pour liquor in a glass is fine. the most complicated thing i usually drink is an ‘and’ drink.

here’s the thing. i’m from NY, where there tends to be a very high level of service. i’ve found my genorosity with regards to tipping has fallen since i came to DC. why? for the most part, the service is sub-par; at least by NY standards. i can’t remember the last time i got a buy-back in this city. so, why should i keep tipping a bartender to hand me a bottle of beer?

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rdj
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Why do you guys even tip all the time? Here in England people get paid for the job they do by the company, any tip is generally only given if they go out of their way for you and give you special treatment or service.

Anonymous
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We tip in this country because wait staff and bartenders earn half minimum wage, which is like $3+ an hour. The salary essentially goes all to taxes and the tips are how servers earn money.

Because I suck at math, I usually just bump the decimal over, roundup to the nearest dollar, and double and that’s my tip, unless the server has put his cock in my drink or something. But I worked back of the house for years.

I’m always a little unsure what the going tip rate is on free drinks. I like the total tab minus tip rule. A free drink only works for both parties if, as a customer, there is a financial take away from it. If you get a few free drinks, but end up paying the same amount in tips as you would have otherwise, it sort of defeats the purpose.

Tampa
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Before I lay into my rant about tipping – I want to put forward the fact that I have probably waited tables, delivered pizzas, washed golf clubs, and pulled luggage.

And I must tell you that I have ZERO smpathy for bartenders. The idea that a guy pouring me a draft fucking beer is entitled to an extra 3 dollars is fucking absurd.

The damn pint of beer costs 6 bucks and then the asshole bar owner is asking me to subsidize his work force. Bartenders ore the most over paid – ruddest – entitled – piles of shit to work the labor force.

You sand behind a bar – pull the lever for 5 fucking miller lite drafts and want four bucks for it. Give me a damn break.

And waiters – fuck um. I waited tables for about 5 years. Its all bullshit. Nothing but propoganda spewed by the restaurant association of america. Why is it the patrons obligation to tip? YOu do realize that most countries don’t operate that.

The tip has moved away from a sign of appreciation for good service towards a subsidaztion of the restaurant industry.

I literally NEVER go out to eat because of it.

It increases the cost of the meal by 25% and half the time the service sucks.

So as I wait in a pile of masses at local 16 on a saturday night to get my 5 dollar bottle of miller lite – and I leave a reluctant dollar to the chump behind the bar who made me wait 5 minutes because he is drolling over the 22 yr old blond… I’ll remember this post.

Tipping is total bullshit. It has moved away from its purpose and towards subsidizing so schmuck bar owner

good post
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nice post roosh. any cognizant person should know that if you get the free drinks, you’re supposed to tip the cost of the drinks.

by establishing a solid connection / tipping relationship with a bartender, you aren’t necessarily going to “save money” in the long run, but you will have an overall more enjoyable experience with stiffer drinks and friendly attentive service.

rdj – we tip bc thats how we roll sucka. wtf at euros not tipping. when in rome….

Christian
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People love me in Argentina cause no one tips good if at all. I love the reactions of the barber, taxi driver, even waiters when you leave a good tip. You really do get treated a lot better than other patrons.

adrock
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I was just having a tipping conversation with a friend the other day. This is for dinner and drinks:
Excellent service. Friendly, informative, acting in a way that I feel is beyond what their roll entails, free stuff – 20%
Good, friendly, standard service – 15%
Slow, unapologetic if they are understaffed, my drink has been empty for 10 minutes service – 10%
Bad, rude, inattentive service gets the round up tip – $30 on a $27 bill.

WTF
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I posted on Roosh’s last post regarding tipping and it bears repeating that tipping is total bullshit. I’m with you Tampa (5), tipping has been become a subsidization of the restaurant labor force. Now I come from the restaurant industry, I’ve worked from the kitchen to the waitstaff and I have to say that waiters are funcking scum. To them it’s all about money. They’re like funking strippers but at least with a stripper I enjoy spending my money with them.

What’s worst of all is this bullsh*t sense of entitlement waitstaff have because they do some menial service, they believe people owe them money. All the while they’re cheats, scamming the system by underreporting their cash earnings. Every time you tip a waiter or bartender in cash – they are stealing taxes.

It may seem minimal but this case went to the US Supreme Court where it ruled that if a restaurant did not hold their waitstaff accountable when it came to cash earnings, then the establishment was liable for those taxes – the impact is in the $Billions. And yet waitstaff still steal from the rest of us by underreporting their taxable earnings.

To solve the problem I propose to every restaurant or bar patron to never, ever pay cash tips again. Paying by credit cards means that they have to pay their full amount in taxes. This works for waitstaff as well because as Roosh says, “People give higher tips when paying by credit card than cash.” They make up the difference.

Roosh’s gripes that – “The tip is always dismal when one person pays by cash and one by credit card,” because he knows that he’s getting screwed twice. Once by the CC paying customer who undertips, and then again by the IRS that is going to take the complete amount of taxes from his tips.

I ask Roosh himself, “Do you report your full cash earnings and pay the real amount of taxes you owe?”

Seeking Alpha
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What’s the best way to develop a relationship at a new bar?

I have a couple of places that I’m a regular at and I go alone as often as with someone else. I’m not really a talk though – I bring reading with me – so aside from one nice place, I don’t really have a relationship with any of the bar tenders. None of the places are usually too packed.

Anonymous
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Seeking-Your off to a good start. Now you just need to talk to the bartenders a little bit and get to be on a first name basis. Bartenders are pretty quick, socially, so if you’re a “two minutes of small talk then I’m going to read for the rest of the time” type person, they’ll respect that. Tip consistently well, occasionally invite a few friends along to join you for drinks, and eventually one day, you’ll ask to settle up and the tab will be a beer or two less, or if you had one drink, the bartender will wave it off and say “Don’t worry about it”. Leave 3-4 dollars anyway.

mala
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What you think about people who routinely overtip?

It can be embarressing going out with some of my relations. I think $20-$50 is too much to tip on $50-$100 tab but my pop and sisters think we should always overtip unless staff is rude.

jkc
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service in DC is mediocre to terrible. if the wait service is abysmal, (which is more often than not) i leave a 50 cent tip and write on the check, “you did this to yourself.”

whether it teaches them a lesson or not, i dunno. but i’m sure as hell not gonna enable them to keep acting like assholes. do your job well and you will be rewarded handsomely.

the worst service i ever had was at Zengo in Chinatown, twice. and i’ll never go back.

Chuck
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I’ve worked at a restaurant for 5 years in a Midwestern city. First off, bartenders are the biggest fucking whiners in the world. They make the most money of anyone in the restaurant but bitch about the most shit.

That being said, I agree on the tipping on free stuff argument. I rarely give out free shit to customers now because they don’t understand my quid pro quo agenda.

BTW the etiquitte on tipping is 15% of the bill before tax.

I get tired of hearing people in the service industry complain about their tips. We get more than enough money for the amount of work we do. While there are plenty of shitty tips, there are also those that will drop $25 on a $100 tab on a regular basis.

I agree on the idea of running Game on your tables. Never apologize and never let them get the best of you or run you. The table will lose respect for you as a server, tip you less, and treat you like shit.

Chuck’s last blog post: Where are all the Gay Black Couples?.

Seeking Alpha
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Also one other thing, I think people make too big a deal about percentage.

When you’ve got a big bill, I think percentages makes sense, but if you’re at a diner or a bar and 15% is $4 or $8, just give them $5 or $10. What’s an extra buck or two to you?

Matt Savage
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The whole tipping concept in this country is definitely messed up. Not that I don’t mind tipping, especially for great service, but the big problem I have is that tips are always based on percentage of what’s owed, when really it should be based on the effort put into the service.

Lets look at the following two examples:

The gay hair stylist who spends 15-20 minutes giving me a good haircut and charges $20

and

The bartender downtown who takes 1-2 minutes to effortlessly pour four $5 drafts for me and my three buddies.

Do they really both deserve a $4 tip for each service. The bartender is putting in much more time and effort while the bartender puts in minimal effort but is still collecting 20% whether or not he’s pouring a $1 draft or $5 draft.

Matt Savage’s last blog post: Effects of Male Masturbation on Attracting Women.

The G Manifesto
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If you are at a dope place, have an influential bartender and want to lock it down, tip well.

It will pay for itself.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

DylanSq
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Agree with Tampa’s post. The problem is that tipping is not treated as a gratuity for service, but rather entitlement.

Tipping is what it should be – a voluntary act. Tipping has become a form of a wage subsidy. When we tip, we subsidize someone’s wages. Now, economics tells us that if that subsidy were to disappear, something else would have to replace that subsidy or it would negatively impact the situation (this being employment levels for a particular occupation). More likely than not, restaurants and eateries and bars would subsidize pay by providing higher wages. They wouldn’t be able to afford not to do so. Now that’s a concept that no one seems to mention – an EMPLOYER actually paying FAIR AND REASONABLE wages. Why is it that no one speaks about that? Having somewhat of a heart when it comes to these labor issues, I will flatly support any means that encourage the EMPLOYER to pay fair and reasonable wages. So, next time you tip, think about that.

Some may point out that employers would in turn transfer raising cots directly to consumers. That may or may not be true, depending on the situation. Employers may absorb the subsidy costs and operate with lower margins, or they may actually become more creative and strategic to retain margins and keep prices fixed. Certainly this has happened before in other industries.

In closing, it should also be asked whether tipping is appropriate if someone is not performing at an acceptable level or if they’re doing a lousy job. (being rude, not being timely) . Also, stop complaining – we’re in a recession, and people have less money to tip.

Tampa
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I agree with Matt Savage. The dude who should be getting a tip is the guy who actaully did something.

When I come to the bar and say “Jack and Coke, two miller lites, and let me see the menu” that doesn’t curtail 5 dollars worth of work.

I’ll hapilly throw the hair stylist some dough if he gives me a good hair cut and throws some sensible style suggestions.

The f-ing bartender who sits behind the bar and thinks America owes him a dollar for screwing the cap off the Bud Light botte??? I got a message for him. Get a fucking job. Stop riding the gravy train of customs. Put on your boots in the morning and do something.

It aint my fault that scum bag manager doesnt want to pay you. I got news for him too. Pay your fucking employees and stop asking me to subsidize your labor force. Its not the job of America to not only grease your bottome line, but pay for your employees.

I hate tipping. And I worked in the service industry for years.

The G Manifesto
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Tampa is right.

“The tip has moved away from a sign of appreciation for good service towards a subsidaztion of the restaurant industry.”

The reason for this is restaurants are terrible businesses.

Cost have skyrocketed over the last 20 years and what they sell has barely gone up.

When the economy goes south (ie now) you see restaurants closing literally every day.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

Tampa
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Not to metion the scumbag bar owner who requires the bartender to “Tip Out” the bar back and hostess.

Its all bullshit. Dude is not only asking the customers to pay the labor force – he is taking cash out of the laborers pocket and shipping it to the bus boy.

Shit is bunk. It needs to be called out.

RW
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Well here in the NYC area, tipping is part and parcel of recognition of the realities of life as in if you are in the service industry you are counting on the tip especially when you consider not only the cost of living here but the fact that business has fallen off.

Back in college I worked at a restaurant/bar in the summer near Wall St. It was an education to say the least. You learn alot about class, on both levels, women – (none really gave me the time of day as a worker) and the tipping habits of people.

Roosh failed to mention the sistas who maybe don’t hang out at his bar. Even if I had them laughing as they were only having drinks at a table in the evening I rarely remember a tip equalling even 10%. We’d have fun and all but in the end, that was their attitude toward tipping.

Young women in general also sucked. Even if you were somewhat of a peer (in age) they’d rather blow $400 on another pair of shoes than do the right thing and tip decently. It’s pretty telling considering all the people writing about entitlement attitudes here.

Bottom line, I always respect any decent effort of someone working to serve me and I tip 20% almost religiously. Of course I’ve seen some boom years and I consider it good karma too. But someone has to do a mediocre job to get less than 20%. From what level of service is “standard” in the DC area, it’s possible that the tipping should be adjusted. But in my times there I haven’t seen it. Just somewhat slower and maybe somewhat aloof.

And boy are there some cheap ass motherfuckers posting on this subject. They must think taking a girl to McDonald’s constitutes a contractual blowjob.

The G Manifesto
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Yeah, young girls are the worst tippers by far.

The thing is, in some places: Miami Beach and Las Vegas, Grease is a necessity.

Those towns run on Grease.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

Anonymous
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Damn, there are some skinflints on this page. The service industry is a terrible gig if it wasn’t for the tips: coked out coworkers, shitty managers, dicey job prospects.

I’ll tell you what happens if tipping were to disappear, and they had to pay full minimum wage or more to servers: the manager would cut a waiter and bartender, and raise the price of everything. That’s economics 101.

And the tip out to the barback is good: Those guys bust their asses. I know, I did it for a summer in a busy bar. The hardest job I ever had. Making minimum wage. I’d like to see some the scrawny hipsters who read this page sling kegs and ice for eight hours straight, while busing tables.

twiceaday
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I don’t get this whole anti-tipping thing. I mean, sure, restaurants could raise prices by 20% and eliminate the tips, but what’s the difference? Yes, you’re subsidizing the labor force. It’s a service industry, that’s how it works. If you don’t like it, eat at home.

And G, where do you go that meals cost what they did 20 years ago? Everywhere I’m aware of, meals cost about double what they did 20 years ago. And while you’re right that most restaurants are terrible businesses, most businesses period are terrible businesses, and businesses of all kinds are closing right and left these days (Circuit City, Linens n Things, etc.).

RW
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25 – We have some foreigners here where tipping does not exist.
And we also have some angry bastards where tipping is the antithesis of being an angry bastard.

Chuck
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Yes, young females suck at tipping, unless they are in the industry themselves, but black people are the worst by far. Sometimes they will tip well, but that’s only if they get the hook up on something. Usually, you’ll get $3 on a $20 tab or a $60 tab; it doesn’t matter. It’s one of the Laws of Serving.

Foreigners are the next worst tippers. They act like they don’t know our customs, but they’re really just being douchebags. The upside is that they are generally easier to serve because they like to be left alone whereas blacks will run your white ass off, probably as payback for slavery or something.

Anymore, I don’t get angry about waiting these tables. In the service industry you have to take the good with the bad and just count your scrill at the end of the day.

Chuck’s last blog post: Where are all the Gay Black Couples?.

mia
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The G Manifesto
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“And G, where do you go that meals cost what they did 20 years ago?”

Think about it.

Entrees in restaurants 20 years ago were $20-35 dollars. They still are today. (Maybe $50 at Joel Robuchon)

Drinks where $10 20 years ago. They still are today. Maybe $14 at some spots. $20 at The Plaza Hotel.

Cover charges were $20. Now what are they? Maybe $10?

Meanwhile, insurance is through the roof, Real Estate and rents have skyrocketed and food costs are up.

Bad Biz.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

The G Manifesto
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Tip for the day:

Never work in the service industry.

Unless your 21 years old and under.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

roissy
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hey roosh this guy took your beach blowup doll to the next level:

http://www.thesmokinggun.com/archive/years/2009/0205091doll1.html

menage a doll!

roissy’s last blog post: Trial Texting.

justjp
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AMEN BRO! Amen.

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twiceaday
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“Entrees in restaurants 20 years ago were $20-35 dollars. They still are today. (Maybe $50 at Joel Robuchon)”
Maybe the $30/plate places haven’t raised their prices as much, but the cheaper places sure have. According to http://www.businessweek.com/archives/1991/b319556.arc.htm, in 1991 average meals at “midprice” chains cost $5-$7. Now there are no entrees under $10, with most closer to $15.

You seem to be right about the pricier places, though. http://query.nytimes.com/gst/fullpage.html?res=9F0CE3D81F3AF936A15752C0A965958260&sec=&spon=&pagewanted=all says a dinner at Morton’s averaged $53 in 1993, which isn’t that much less than it would cost today.

The G Manifesto
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twiceaday,

Wow, good research.

Yeah, I was reffering more to the higher end restaurants, because, as you know, I only go high end.

Ha.

Just playing.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

roissy
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anon:
“I’ll tell you what happens if tipping were to disappear, and they had to pay full minimum wage or more to servers: the manager would cut a waiter and bartender, and raise the price of everything. That’s economics 101.”

if the tipping industrial complex were dismantled, the labor costs would shift to the menu prices. service workers would then work for a higher wage, and superfluous employees would be eliminated. some would argue that this will disincentivize the waiter or bartender to do a good job since there is no option of earning a higher tip based on job performance, and he’ll half-ass it figuring he’s getting the same salary regardless. but in the end, the restaurant/bar has to serve its customers well, and waiters working on set salaries who do a poor job will be fired just like employees at any other business. if service is poor, instead of lower tips to express their dissatisfaction, customers will simply stop returning to the establishment.

the difference between working for tips and working for a set wage is similar to the difference between a used car dealership and carmax. in the first, you’re dealing with a guy working on commission. he knows if he runs a little waitstaff game on you, he can maybe get you to leave a bigger tip. in the second, he’s all business, no game. the amount of his check is secure so, like waiters in european countries, he’s not going to serve you with a smile. tip-oriented service industry countries are friendlier on average than wage-oriented countries. there’s a feedback loop going on here, where americans are more likely to institute and support a tip oriented culture since they may be by nature friendlier than groups of people from other countries.

btw, if you’re gonna rag on bartenders as whiny entitled schmucks who barely break a sweat, you need to draw a distinction between those who work at froo froo bars and those who grind it out in roadside dumps. i worked for a short stint at blue collar bar serving bottles of bud all night long to heavy drinkers. after a couple months, my hands were torn up from dragging kegs around, sloshing in ice water all the time, and twisting bottle caps off.

roissy’s last blog post: Trial Texting.

speakeasy
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For those who keep saying the customers are subsidizing the wages of the workers with tips. Well duh, you’d be doing that anyway. So let’s say we got rid of tipping and the restaurant had to pay higher wages. Then they would raise the price of the food and drinks to make up for it. So in the end you’d probably be paying the same anyway.

roissy
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one more thing:
the end result to the customer’s wallet of removing tipping is probably a wash — you’ll wind up paying either through tips or through higher menu prices. it’s possible that in a non-tipping culture you’d come out slightly ahead, since the tip has become a de facto wage paid by the customer to the service worker. the cost variability in tipping cultures is introduced by the lack of formality in setting prices — there’s no consistency between employee performance and what the customer deems the worker’s performance is worth beyond the baseline 15 or 20%. so in a tipping culture you may wind up paying more over the long term because you’ve given 30% on nights when you were in a good mood and the waitress was cute. since most people are cowardly and give the minimum 20% regardless of the quality of service, this amounts to a slightly higher than 20% surcharge on every meal or drink you buy. such a surcharge would be lower if tipping was eliminated in favor of a set wage.

bottom line:
tipping culture = slightly higher cost to customer in return for :bigsmile: service.
wage culture = slightly lower cost to customer in return for :pissed: service.

roissy’s last blog post: Trial Texting.

leena
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i dont care if the service blows. 20% IS standard and has been for at least the last 5 yrs. $1 per drink is the minimum you should tip. If the bar has 2 for 1 or 25 cent beers… tip should STILL be $1!!

and yeah… the whole splitting the bill, some paying cash… will almost always jipp you!

Chuck
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roissy,

I agree with that assessment, but there’s also one drawback to employing servers based on tips v. wages. Management will put up with weaker servers in a tipping culture because their pay isn’t determined by the company. This *can* be detrimental to the restaurant as a whole and other good servers who suffer from the lost business wrought by weaker servers. Management figures “We’re only paying him $2.13 an hour, he’s not causing too much harm” and are less apt to fire him because he’s not being paid a larger hourly wage.

Chuck’s last blog post: Where are all the Gay Black Couples?.

Big Money Toy
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At my old regular hangout, the bartender would always give us a free drink after we ordered 2 rounds. So when the bill came around, the tip was always around the cost of the free drinks.

Big Money Toy’s last blog post: Facebook Friends?.

The G Manifesto
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Just curious.

Do people here tip 20% before taxes on the bill or 20% after taxes?

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

Seeking Alpha
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After, but I think you’re supposed to do before.

The G Manifesto
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“After, but I think you’re supposed to do before.”

That is what I typically do.

I have found that:

People that work in service industry say it should be after taxes. (Go figure)

People that don’t that work in service industry say it should be before taxes. (Go figure)

But no real concensus has been found.

– MPM

The G Manifesto’s last blog post: Papoose – Law Library Part 6.

Brandon
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Man, I awlays tip at least 30%, then the bartender gets to know me, I’ll drink all night, and my bill will be about $8.00. I usually give him at least a $12-15 tip. When you tip good at first, you end up getting hooked up better in the long run for sure. It also works out for the bartender. He hooks you up, you hook him up, it’s a good system. I don’t know about the whole tip as much as the drink costs if you get a free one. Most of my regular bartenders are down with a $15 tip. If they get that from 4 people plus their normal tips, they are killin’ it for that night.

The G Manifesto
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“When you tip good at first, you end up getting hooked up better in the long run for sure.”

No doubt. This is Player 101.

“It also works out for the bartender. He hooks you up, you hook him up, it’s a good system.”

Great system. For everyone but the Bar owner of course.

“Most of my regular bartenders are down with a $15 tip. If they get that from 4 people plus their normal tips, they are killin’ it for that night.”

“Killin’ it” is relative.

You don’t exactly see bartenders going to Holland to watch their boats being built.

Nor do you see them in $15,000 suits at Encore in Las Vegas.

– MPM

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z
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z
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20% after taxes is what we have been giving for the past several years, but Im not going to go higher than that. We are easy customers, we dont badger the server to replace x with y and “can we have extra z”, etc.

If a waiter were truly horrible or rude (hasn’t happened yet), I’d leave 10% and call the manager on the phone after Ive left and notify him, but its never happened. They’ve all been friendly. The only negative experience with a waiter Ive ever had is with a couple of young female servers who forget to refill the drinks in a timely manner, especially if you order something spicy. For this reason, I always get my preferred beverage and ask for a glass of water also (we can share it) so if she is forgetful and the curry is really spicy I wont have to run to the bathroom and hand-drink tap water to put the fire out.

I very much believe in being polite and friendly to servers. They have to deal with the public and some of the public can be incredibly rude and selfish. If people are in a bad mood and mad at the world, I wonder why they still go out?

Kate
Guest
Kate
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My friends & I always do the cash/credit combo, but then whoever gets the “rest on the card” tips up to the full amount for both of us, so we’re even on what we’ve paid. We’re pretty fastidious about it, unless the service blows.

Anonymous
Guest
Anonymous
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I’ve read this same basic post a thousand times on different blogs, and you add nothing new or insightful. And these posts are boring as fuck to anyone who isn’t a waiter or bartender.

Seeking Alpha
Guest
Seeking Alpha
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I made a first attempt tonight at a new restaurant that just opened up in our area. Chatted up the bartender like suggested and tipped well. I got lucky too because one of the waiters knew me from when he used to work at Morton’s and talked me up to the bartender.

Question. The bar tender looked like a pot smoker. I roll the best joint in the tri-state area. Better to play it safe or is it worth the risk?

John C
Guest
John C
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Here is a tip ; get a better paying job where you don’t have to rely on tips.