Comments on: Tip Well or Eat Spit

By: Niels Bom

Niels Bom — Tue, 29 Sep 2009 20:37:34 +0000

I live in the Netherlands and when I’m abroad I’ll adapt to other cultures (including tipping).

In my opinion paying people ridiculously low wages is a problem. Paying people an agreeable minimum wage is superior to relying on tipping.

Another thing: paying people that give you service a compliment or just being friendly and courteous in return is worth more (in my eyes) than any percentage. People are also motivated more by friendliness than money.

By: J. D. Bentley

J. D. Bentley — Wed, 02 Sep 2009 22:38:41 +0000

I used to work at Starbucks. Unlike most, this one was within a Kroger grocery store. Tipping wasn’t allowed. They though that since they were so generous in giving us $5/hour that we shouldn’t be able to get anything extra.

It was pretty crappy, but at least I didn’t have to deal with people not tipping. That probably would have gotten me quite a bit more irate.

I think this is a good habit to pick up. When I’m out I always give at least a 20% tip and encourage the others to do the same. People with jobs like that deserve more, deserve to be respected and deserve to be appreciated because there’s a huge chance they don’t even want to be there. I know how that is.

By: Jeffrey

Jeffrey — Wed, 02 Sep 2009 22:00:32 +0000

I’ve always been a generous tipper. My rule is 20% or above, unless the service is horrible, and then the server still gets 15% minimum. My only problem is when I eat with other people and they aren’t as generous on the tipping. Any thoughts on that? Should I call them out? Compensate?

By: Nate

Nate — Wed, 02 Sep 2009 18:36:26 +0000

I’m with you 100% on this one. I never leave below 20%, even with bad service. Maybe I’m just too nice But apparently you are too.

By: Ross

Ross — Wed, 02 Sep 2009 05:38:21 +0000

I do like tipping well if I go there a lot but if the service and service is nothing special then I’m not inclined to give much.

I don’t see the argument that the industry would fall down if we stopped tipping. There are many places that tipping is very uncommon or even looked down upon and yet the cafe and restaurant business is still very present so I think they would adapt quick enough.

By: Brian of Moore

Brian of Moore — Wed, 02 Sep 2009 01:50:07 +0000

Yes, for the moment.. i am still delivering pizza.
if you are a regular tipper.. we know it.. and we will most certainly try and deliver your pizza before anyone else. A non-tipper will no doubt be the last on the list. If you are on the edge of our delivery area.. and you have continued to stiff me many times over.. do not be surprised if that 2 liter you ordered happens to explode when you open it… and that weird taste on your pizza? well… its not there for everyone.. and only saved for the most habitual of non-tippers

By: colin

colin — Wed, 02 Sep 2009 00:36:27 +0000

@Crystal: yeah, it’s something that just doesn’t register with some people, especially if they haven’t worked for tips before. It’s the worst feeling in the world to go home after a long day of work, only to realize you spent more on gas to get there than you made the entire day. Not cool.

@Kristin: VERY good point. Most people (myself included, some of the time), tend to blame the entire restaurant experience on the waitstaff. This is, of course, not fair because while they may influence your non-food-related response to the restaurant, they don’t have any say on how the food is cooked, if it comes out late (unless they’re slacking and take their time getting it to you, but you can usually tell if that’s the case), and how many tables they have (it’s no fun when your server is late taking orders, late with food, etc, but what can they do if they’re the only one that came to work that day?).

@fubek: I agree with you in theory, but as I said in the article, in this case adhering to theory over practical reality doesn’t hurt the establishment, just the server, who has no say in how they are paid.

@Karen: I’ve personally made lots of friends just by generally tipping a bit better than everyone else. The implied difference between tipping someone $2.20 and $3 on an $11 check is enormous (20% compared to 28%), even though the actual monetary investment is so small. Why not round up, get an immediate good response from the server and know that you can go back there and have an ally on the staff? It’s a good investment, I say!

By: Karen

Karen — Tue, 01 Sep 2009 21:14:17 +0000

Since I am currently a server in a restaurant… I have to say I love this post!!

The difference of a few dollars really does make a good or bad tip. And, the couple dollars aren’t only the money value, but telling your server that you appreciate their good service. Well, okay. Maybe it is just the monetary value.

I think how someone tips tells a lot about the person… it’s a reflection on how generous your attitude is towards others.

Thanks for this post!

Karen

By: fubek

fubek — Tue, 01 Sep 2009 21:02:31 +0000

This is stupid customs. When I go to a restaurant, I expect a) to get food b) to be served the food. Both in a decent manner. The price should reflect both. Why would I tip the waiter but not the cook? It doesn’t make sense. My tip: don’t tip.

By: Kristin

Kristin — Tue, 01 Sep 2009 20:30:25 +0000

I have to agree with both you and Crystal in regards to the importance of tipping because the waitstaff is so commonly underpaid. But to play devil’s advocate, and to spin off the point you brought up about your tip being your vote, it is also important to recognize that tipping is “to insure prompt service.” I almost never tip under 20%. Even if the service is terrible, as a customer you never know what else is going on the restaurant. You do, however, deserve good service. Just don’t tip poorly to tip poorly.

Another point that people who have never worked in the industry wouldn’t be aware of is that the quality of your food is almost never in the server’s control. Tip on their service, not on the quality of the meal.