HOME > Chowhound > Not About Food >

Discussion

Tipping

I'm doing research for a future column (inspired mostly by tipping threads here on CH). I'm interested in your personal experience, either as a diner, or as a server.

What percentage do you usually tip (diners)?

What percentage tip do you usually receive (servers)?

Are there really diners (in North America) who NEVER tip?

Do you tip the same percentage, regardless of quality of service?

Diners, have you personally experienced poor service when you are part of a group where a stated percentage will be added to the bill for groups of X or more?

Servers, are visitors from other countries consistently bad tippers?

I'm trying to separate fact from urban myth. Please keep your answers short and to the point, AND CIVIL. CH has been a great resource for me in the past, but if this thread goes south (as tipping threads are wont to do), the thread will be locked in a heartbeat, and I won't get my info. Thanks in advance for your help.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'm a diner and I usually tip 20%. If the service is REALLY
    fantastic, I go 25%. If the service sucks, I drop to 15. I'm too chicken not to tip at all and you never know what the server has gone through before you arrived.............Having worked
    in and around restaurants, I''m know how hard the job is.

    1 Reply
    1. re: amazinc

      I'm a diner. We'll tip 20% for great service. For outstanding, and for those servers we know personally - we'll go higher; 25-30%.

      I can recall once or twice we didn't tip. Service has to be AWFUL to not tip.

    2. I generally tip 10% of the bill, if the service was very great i add $5 to the 10%, if the service was really bad then I don't tip.

      1 Reply
      1. re: sanb4542

        I usually tip 15%. On the 2nd question: no

      2. I usually tip at 20%. Exceptional service and it goes up accordingly with a max of probably 30%. Tick me off a little and it can go to 15% pretty darn quick. Tick me off a lot and 10% is a possibility.

        Never noticed poor service going hand-in-hand with set gratuity.

        1. What percentage do you usually tip (diners)?
          ---Standard is 20%. I will go lower based on service that is SERVER related (not kitchen) but always talk to a manager on the way out when doing so

          Are there really diners (in North America) who NEVER tip?
          --I don't know anyone that has NEVER tipped but I do know chronic low tippers

          Do you tip the same percentage, regardless of quality of service?
          --no, as noted above. If the service is bad due to the server my tip reflects that but I will always talk to the manager on the way out. If it is a front of the house/kitchen issue but the server handles it? Tip will not be reduced. I will speak to the manager either during the dinner or on the way out.

          Diners, have you personally experienced poor service when you are part of a group where a stated percentage will be added to the bill for groups of X or more?
          --not necessarily "poor" service but have found that the service is often compromised at bigger tables. I usually chalk this up to the server and/or kitchen not being able to handle tables of 8 or more.

          1. There have been times I've tipped absolutely nothing. Waiting for food for over an hour, food arrives at different times, in a strange order.

            I live in California so the waiters get paid at least minimum wage anyway.

            Simply put, I tip 0-15%. Maybe 20% if the service is amazing and I order a lot, or have a large party.

            I have no remorse to tip at all for inadequate service. I worked at Home Depot for just over minimum wage. I'd easily walk for 20-60 minutes with a client, discussing this and that, showing product, and loading onto the cart. Never got tips for that. So I expect a waiter to do their job exactly how they're supposed to.