HOME > Chowhound > Not About Food >

Discussion

how do you tip at the restaurant you work for?

My husband and I had brunch at the restaurant I work at. I am new there so I didn't expect to get 50% off on our tab. Is this a common practice?
Also, before I had overheard conversations on undertipping customers so I didn't want be seen as a cheapo and ended up tipping what I would be, had I been given the regular tab. Now, my husband says that was unnecessary. Help me out here.
This was our favorite place to eat before I started working for them and now it feels awkard. Unless I'm told what I did was OK and I'm simply overanalyzing the situation it's going to be weird eating there again. I appreciate the comments. Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I would have done the same thing that you did. Others will disagree, because they favor tipping on the total of the bill, but I generally always tip on the full price amount before any discounts. Your co-workers will appreciate it and their appreciation may help you be a "happier" worker at times too.

    1. It's your face in the mirror every morning and your co-workers you must work with. Do what you feel is right. No one else is living in your shoes.

      1 Reply
      1. re: Quine

        That's probably true for ALL tipping situations -- ordinary, unusual, special, or whatever.

      2. I would tip on the total bill before the 50% deduction, just like you did.
        You're tipping your coworker(s) and they, in the end, are the ones who will be benefiting from your goodwill.
        It was a good thing you did.

        1. There are many reasons to base your tip on the undiscounted total irrespective of whether or not you work there. Since these are your co-workers, there are many more reasons, most importantly that they ARE your co-workers, and it would help foster some workplace harmony. If you tried to save a few ducats by tipping them on the discounted total, you might find that you get less help on your shifts or worse yet, sabotaged on the job. Stiff them at your peril!

          1. I used to work at a restaurant where we got 50% off when we ate there. We all always tipped 20% on the whole, pre-discount price. And that was when 20% was a really good tip. Even so, you're still getting a deal, and you'll be able to look your co-workers straight in the eye. ;)

            8 Replies
            1. re: visciole

              Is 20% not considered a generous tip anymore? Geeze! How much do I have to tip a waitron for competent service?! I'm guessing some of you who replied work in the industry, so what is an average tip these days?

              1. re: BiscuitBoy

                You expect a nice answer from people you just called waitrons?!?

                1. re: Quine

                  He might, if he considers himself a 'patron' of the establishment...

                2. re: BiscuitBoy

                  I think he/she meant they tipped 20% back in the days when 15% was more common.

                  1. re: invinotheresverde

                    Exactly, this is what I meant. But also in some bigger cities there are people now who tip 25%, and 20% is more common, I believe.

                    1. re: visciole

                      always the exception if the service really wows, but didn't know 25% was becoming standard

                      1. re: BiscuitBoy

                        I don't often dine at high-end places, but I believe that 20% is more standard at such establishments now, and 25% has therefore become the exceptional service tip. This is NYC, maybe also LA and SF? At regular Joe places it's still 15-20% as far as I know.

                      2. re: visciole

                        15-20% is the norm in the real world...20-40% is the "norm" on Chowhound.