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Archive through November 30, 2004

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Who do YOU tip? How much, and why?: Archive through November 30, 2004 users admin

Author Message
Mocha
Member

08-12-2001

Monday, November 29, 2004 - 3:03 pm   Edit Post Move Post Delete Post View Post    
At buffet places I tip because they bring the drinks and clean up all of the plates and stuff and I tip 20%.

Escapee
Member

06-15-2004

Monday, November 29, 2004 - 3:03 pm   Edit Post Move Post Delete Post View Post    
I tip at starbucks. I usually put my change in their tip jar. They work icky hours.

Kaili
Member

08-31-2000

Monday, November 29, 2004 - 3:04 pm   Edit Post Move Post Delete Post View Post    
Sure, but I was talking more about flower delivery myself. Example: My mom orders me flowers. They aren't shipped across Wisconsin, they are assembled and delivered by a local florist that's associated with flowers.com or one of the other ones. On my birthday my door buzzes (great, here I am in my pajamas- why must they come so early???)- I have this guy who looks about 80 delivering my flowers. I say thanks and take them, but then I feel guilty like I should have given him something like I do for food delivery. Then again, I'm in my pajamas, this is an unexpected visit, and i have no cash so....Oh well I guess.

Hippyt
Member

06-15-2001

Monday, November 29, 2004 - 3:07 pm   Edit Post Move Post Delete Post View Post    
I tip at buffets. Most of these workers depend on the tips,just like regular waiters.
I never go to Starbucks,but I do not tip at the cookie place in the mall that has a cup.

Ocean_islands
Member

09-07-2000

Monday, November 29, 2004 - 3:12 pm   Edit Post Move Post Delete Post View Post    
What drives me crazy is when people think they should regularly tip more than 15%. You shouldn't. (Some people think that because tips were 15% 10 years ago, they should be 20% now ... go figure lol)

You can always give more money if you like the service, but the rate is 15%.

Lyn
Member

08-07-2002

Monday, November 29, 2004 - 3:14 pm   Edit Post Move Post Delete Post View Post    
Pizza Hut guy - $5
Hairdresser - 25%
Waiter/Waitress - 20 - 30% depending on service
Mail Carriers usually get a gift or gift certificate

Oops almost forgot - I'm in Alberta

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 3:24 pm   Edit Post Move Post Delete Post View Post    
Escapee, those are totally valid questions regarding restaurant service. My rules for decreasing tip percentage usually only involve things that the servers themselves could control.

ANY food issues like crappy taste, bad presentation, temperature, quantity, I would not fault the server for. However, I MIGHT fault a server for the order not coming out CORRECT. I am like Sally in 'When Harry Met Sally' with my orders. If I ask for no tomatoes, I don't want tomatoes. HOWEVER, that said, if someone ELSE runs food to me, and it is wrong, I am less likely to fault the server. MANY MANY times the kitchen just doesn't READ the freakin' bill, and they make it like normal. As a server, if I KNOW there should be no mushrooms, and the plate comes up with mushrooms, I know to go "Hey dudes, remake this".

If your food takes to long, that is the fault of the kitchen, or the restaurant usually.

While nobody ever enjoys complaints, I REALLY wish some people would complain about their food to the APPROPRIATE person, the MANAGER. If a manger hears enough times that the food SUCKS, they will finally do something about it. However if you complain to a server, we'll just take it back and make them recook it.

I agree with Tish. If a person is an actor posing as a server, you can usually tell. If a person is a jerk to you, is rude about your order, etc, well, those are things that SHOULD affect what you tip.

If I am getting slow service, I usually tend to look around, and watch my server. If you see you server talking to ten different tables, that mean they have their hands full. Fine dining sections should only be about 2 or 3 tables to make up for high-maintenance service. Most other places should be about 4-6 table sections, depending on how much is REQUIRED from the server regarding the dialogue necessary. Usually my service is only bad when I end up with too many tables. These things happen when you cut people after the lunch rush, and somehow you get a 3 o'clock hit of 4 tables, but you are alone, without a bartender, and less cooks. Awkward times are usually when I give bad service.

I think the auto-grat thing for parties is good, and bad. It is good if you gauge that your table is too irresponsible to tip, or foreigners whose culture does not include tipping. With big groups, it all depends on the way the bill is presented. If I have a group of office women, and I give them each SEPARATE bills, I will make more money. But when you have one bill, the first few people always put in more than enough, and then it always gets to the last JERK, who looks at how much has already been pooled, and then feels it's enough, so only chips in a small amount. I hate that.

My restaurant has an auto-grat for parties of 8 or more. What I like to do, if it is a normal group of people at the table, and they have been nice all night, is I go up to the table, get everyone's attention, and I say "OK, I know you were quoted that we would include the FIFTEEN PERCENT GRATUITY on your bill, but I personally feel that it should be your decision to tip what you want, so I HAVE NOT INCLUDED IT on your bill." (I really emphasize the capitalized words.) Usually, the table will think I'm GREAT for leaving it up to them, and that freedom usually translates into a bigger tip.

Depending on the restaurant, they make us "tip-out" on our entire sales, meaning if we had 100 dollars of coupons, too bad, we have to tip out on that 100 dollars of sales. This usually SUCKS because most people just look at the billed amount, as opposed to the amount BEFORE discount. As well, the groups that are 'auto-grat'ed, are only being charged 15% of the subtotal. That sucks because we tip out on everything!!

I agree that we shouldn't have to tip out the kitchen. My reasoning is not about their higher wage, but it's about the quality of THEIR work. Every oder that comes in, they make money on. They can be SLOW, the food can be CRAPPY, and it can be cold, and they STILL make their 3%. Yet, when the cold, shitty food FINALLY comes to the table, the guest is pi$$ed off at ME the server, and they detract from my tip. So basically the SERVER is punished for kitchen issues. That is why I wish more people would fill out comment cards, and let management know what they think.

I also wish more people who had a GREAT time would let a manager know. And that goes for ANY profession. Did someone do a good job helping you and explaining things at Circuit City? Don't take it for granted!! Compliment them to their boss!!

Regarding condiments and refills. Well, I work at a somewhat upscale restaurant. Condiments are an insult to the chef, and should only be brought out upon request. AND, if someone asks for mustard, a cook has to go deep into the bowels of our back kitchen to find it. So returning with MUSTARD for your lobster is not going to be quick. Refills are not free either. So, I am not a big fan of asking if someone wants another coke, if it isn't free. Servers are, many time, limited by the corporate policies that say "no condiments unless asked for", or other weird things that restaurant people think are GREAT IDEAS. Another thing that tends to come off as rudeness on MY part, is when people want to CHANGE some aspect of the meal, and I KNOW the chef just plain won't do. One lady wanted to order this seafood platter we have, which is the various types, in a very simple white wine/butter type broth. The dish is supposed to be about the seafood. She wanted SAUCE. I told her if she wanted something saucy, perhaps she might try one of our dishes that CAME with a sauce(like the stirfry, or linguine. She wanted sauce on the platter. Yet wanted ME to suggest sauces. She actually wanted a HOLLONDAISE sauce. Yes, because we are going to get one cook to come offline, to boil up the water bath, grab some yolks, and cook a hollondaise just for you. Sometimes, we just HAVE to say no. PLEASE don't mistake this for bad service, or lack of accommodation.

My advice, if things not necessarily service related are bad, is to speak up (POLITELY) about them.}

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 3:37 pm   Edit Post Move Post Delete Post View Post    
I tip 20% at restaurants on the final bill. I personally believe in tipping karma. I need to keep the good karma flowing. I never use coupons.

Pizza delivery, I tip about 15%.

Drinks at a bar, a buck a drink.

Starbucks, I tip my change, minus twoonies, and loonies. If they were nice, I add another 50 cents.

Taxi, I'm usually around 8.16 for my ride, so I'll just give an even 10. Less if they take a bad route or slam on the brakes at every yellow light.

I tip my hairdresser about 20-25 bucks per colour. I pay 110 on 85 for my colour. And about 135 on 110 for my colour and cut appointments. I've been going to him for a few years now, so I know him somewhat well, so I'm wondering what I should do for my appointment on the 14th. It's close to Xmas, so I was thinking card and Gift Certificate for a store I know he likes.

I never get deliveries, so I don't think I'd tip them.

I don't tip food court/food fair people, but in Montreal, EVERYONE expects a tip, including Dunkin Donut counter staff. And if you stop there every morning, don't think they won't remember you as the non-tipper!! They will serve you rudely from then on. hahaha.

I tip the buffet people for sure. Purely on principle. They are treated so poorly, like second class staff or something. So I tip a few bucks on like a ten dollar buffet.

As for landlords, I think I am just using the wrong word. My landlord is the guy I call for repairs. He lives in the building, and does lots of the handy work. I would never tip an owner, nor an absentee landlord that never did ANYTHING for me. Wasn't there a Seinfeld episode that said something about tipping the super? I thought the super was the landlord. Am I wrong? Does anyone else remember this episode?

Texannie
Member

07-16-2001

Monday, November 29, 2004 - 3:44 pm   Edit Post Move Post Delete Post View Post    
The super is who you are thinking about, Eeyore. Usually they live in the building and are on call for repairs and stuff. Wish it was the landlord (owner) cause I am one, and I would love a tip! LOL


Jan
Member

08-01-2000

Monday, November 29, 2004 - 4:02 pm   Edit Post Move Post Delete Post View Post    
I tip wait staff 20%, pizza delivery $5, taxi drivers a minimum $5, mailman $25 at Christmas only, Parcel delivery guy $25 at christmas only, cleaning lady the cost of a cleaning session (usually $40)at Christmas only, Superintendent $40 at Christmas only, hairdresser $20 each session (cut and colour), neighbour $100 to water my plants and collect my mail while I am gone for a month at Christmas.

I'm in Ontario Canada.

Danas15146
Member

03-31-2004

Monday, November 29, 2004 - 4:28 pm   Edit Post Move Post Delete Post View Post    
Eeyore -- you would love my family to come to one of your tables! I normally end up tipping about 50% -- with the kids we are always asking for extra napkins, extra ketchup, etc., etc, -- and we have never really had bad service. My FIL overtips BIG TIME if he feels service was extra good. My SIL waitressed for years so we know that you all don't get paid what you deserve and count on the tips. Also -- we don't go out to eat often - so when we do it is a major event.

Pizza - we normally tip about five dollars. Once we did 10 when we ordered during a massive rainstorm.

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 4:32 pm   Edit Post Move Post Delete Post View Post    
Oh, I forgot to add:

I worked as a pizza phone girl when I was in high school. We drivers made minimum wage, plus a percentage of sales, to go towards gas. It wasn't a huge percentage. I don't know of many delivery places that pay by the kilometre/mile.

Oh here's a funny. We have a term called the "Golden Handshake" that customers do. When you have a customer who is leaving, and says emphatically, "Really great service! Thank you so much! We had a Great time! You've been SO WONDERFUL!" That usually means the tip is CRAP. It usually is. Like their handshake and compliment is worth GOLD to us. Pffft.

Another one that I hate is people who say atthe beginning of the meal, when asking for something annoying "Don't worry, we'll tip you well." It inevitably means they are stuck in he 10% era.

Babyruth
Member

07-19-2001

Monday, November 29, 2004 - 6:01 pm   Edit Post Move Post Delete Post View Post    
I/we tip a standard 20 percent at restaurants, unless the service was exceptional, in which case we do 30 percent. If we split a meal, we tip 20 percent of the bill after doubling the total. If the service was poor because of the waitperson, we only tip 10-15 percent, depending on the quality of service. If it's the food or reeeally slow delivery to the waitperson, (not the waitperson's fault), we tip the usual amount and we speak up about our concerns. Buffets....I guess about 15 percent.

Bartenders get a buck a drink, unless they are really good and we are ordering more drinks and feeling reeeeally schpecial, then they get more $$. LOL (actually, this only happens once or twice a year)

Skycaps (are they still called that?? LOL) airline curb attendants/luggage gofers, whatever... get two bucks a bag for any bag we can't wheel/carry ourselves.

Pizza delivery dude gets 3 bucks for one or two pizzas, five bucks for three or more.

Hairstylist gets 20 percent.

Neighborhood newspaper girl on bike gets 5 bucks a month extra, plus 20 at holiday time.

Guy who tosses the NY Times from his car at 3 am gets no tip because we have no idea who he is...

Establishments with tip cups at the cash register (coffee shops, bakery, etc) usually get my change.

Back in my college days, I worked as the flower/plant delivery person for a big florist/greenhouse place in Boulder, CO. I never expected tips, and refused those that were offered. What I loved was the happy look of surprise, the thank you-thank you-THANK YOU! and the smiles and an occasional hug. It was the least thankless job I've ever had!

Hippyt
Member

06-15-2001

Monday, November 29, 2004 - 7:58 pm   Edit Post Move Post Delete Post View Post    
Eyeore, as a former waitress,and a person who eats out,I see nothing wrong with using a coupon,or gift certificate. I just be sure to tip accordingly.

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 9:09 pm   Edit Post Move Post Delete Post View Post    
Oh noooooo!!! Hippy, I didn't mean to imply coupons are criminal. I just don't use them(too lazy to carry them around), therefore it never has to be factored into my tip. If I DID use them, I would tip according to what I SHOULD have been billed.

Hippyt
Member

06-15-2001

Monday, November 29, 2004 - 10:04 pm   Edit Post Move Post Delete Post View Post    
Lol,do you find yourself critical when you are handed a coupon or gc? I know I always thought,"oh great."

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 10:23 pm   Edit Post Move Post Delete Post View Post    
LOL Hippy. I just think there are some funny things people do with their coupon. I guess because most coupons say something about presenting before ordering, but people don't want BAD service from the start, so they will place it CONSPICUOUSLY on the table, right on the edge or something. Then there are the people, who after the meal has been finished, and they get their bill, they get this fake "lightbulb" look on their face like "Oh my, I JUST REMEMBERED!! I have this coupon!!" hahaha. It always makes me laugh.

I hate to say it, but you can spot most coupon people RIGHT AWAY. Two waters, no appys, two of the cheapest meals, no dessert. Man, if you're using the coupon, use it to fully ENJOY the dining experience. JMHO though.

PSST!! Any Vancouverites: If you fill in a customer card at Cactus Club and mail it in, they will send you a gift certificate. Good way to get free food!! My friend used to be a GM. heh heh heh.

Yankee_in_ca
Member

08-01-2000

Monday, November 29, 2004 - 10:30 pm   Edit Post Move Post Delete Post View Post    
I hate using coupons because I feel like it ensures surly, bad service, even if I always plan to tip what the meal would have been worth. Sorta stinks from the customers' perspective too.

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 10:45 pm   Edit Post Move Post Delete Post View Post    
I might be the antithesis of a normal server, but I don't BOTHER treating someone POORLY because they have a coupon. What does that GET me?

I think you shouldn't bother telling servers you have a coupon until the end of the meal, because many servers DO treat people differently. I give coupon holders the same bad service I give normal customers!! hahaha!! Just kidding.

My personal belief is that a person shouldn't be PUNISHED for having a coupon. Either way, you'll get more money in your pocket than if they DIDN'T come in. But I guess I am just grateful for ANY money I make.

I am definitely not a normal server.

Karen
Member

09-07-2004

Monday, November 29, 2004 - 10:54 pm   Edit Post Move Post Delete Post View Post    
I agree that we shouldn't have to tip out the kitchen. My reasoning is not about their higher wage, but it's about the quality of THEIR work. Every oder that comes in, they make money on. They can be SLOW, the food can be CRAPPY, and it can be cold, and they STILL make their 3%. Yet, when the cold, shitty food FINALLY comes to the table, the guest is pi$$ed off at ME the server, and they detract from my tip. So basically the SERVER is punished for kitchen issues. That is why I wish more people would fill out comment cards, and let management know what they think.

Completely playing devils' advocate here...

As someone who's been on both sides of the industry, Eeyore, I have to disagree with that. If you're a server expecting great tips, and you work in a place that consistently disregards the server's notes to the kitchen, or consistently turns out cold, shitty food, perhaps you should be looking at a better restaurant to serve at.

I worked as 1st cook at a bar/restaurant down on Commercial for quite a while, and have done extensive 2nd and prep cook work as well in much larger establishments. During my stint at the bar, especially, I was the only person in the kitchen, meaning I was the cook, the prep cook, and the dishpig. Can you imagine what it's like to be in the back, processing hundreds of kitchen orders when the front is just HOPPING on a Friday night, and not only are you cooking and prepping for the next day, but you're also doing all the dishes and helping bus the front? And after 8 hours of that, I'm going home with about $150 less than the girls that were on the floor all night, enjoying the music and chatting with our patrons, who, by the way, are drunk and leaving generous tips.

I've never worked in the back of a restaurant and not paid attention to the quality of the food I'm sending out. And -- and no offense meant to the servers here -- you have to realize that the kitchen staff is in auto-pilot putting together the meals that are on the menu. If a guest has requested something different (ie: no tomatoes), you should check the dish and ensure the kitchen staff did their jobs. They're people, too.

That said, I've also worked the front and know how frustrating it can be when an incompetent employee in the kitchen takes away from the tip you should be receiving. It doesn't matter how many refils you bring the group or how fast you can get their meal to them, if the quality of food was bad, they will reflect that in your tip. I've left shifts with barely anything more than my hourly wage. BUT, I always looked at it as, Well, I get paid an hourly wage. Why cry over extra money not recieved? Usually if I noticed a slip in my tips due to kitchen error, I was able to talk to the crew manager or the general manager and have the issue resolved.

Again, no hard feelings meant. Just playing the devils' advocate. I must admit that I found it kind of funny that, when I was working in the industry, I could always tell the customers who had ever worked in customer service versus those who hadn't. Now that I'm out of the industry, I keep in mind that it's not the servers' fault if the food was bad, and if the server was crappy, the kitchen staff still deserves a tip, too.

On a side note, I remember getting CHASED out of a restaurant in Montreal for not leaving a tip. "Excuse me! EXCUSE ME! Da gratooitee n'est pas included!!" This wasn't a nice restaurant, either. It was $3.95 spaghetti where the noodles were still cold from the fridge, and the $1.50 draft was warm. A $10 meal for two of us, and we were berated for not leaving a tip! Still laugh at that...

(ETA: I'm a little bit behind the rest of the arguement here... looks like it took me a while to write that post...)

Kaili
Member

08-31-2000

Monday, November 29, 2004 - 11:04 pm   Edit Post Move Post Delete Post View Post    
Two waters, no appys, two of the cheapest meals, no dessert.

This is me minus the coupon!

I like water. Sometimes a beer or wine, but never soda so if it's lunch, it's water.

I get full from a meal so why get food to eat while I wait for my food?

Cheap meal. I'm a cheap date. I don't eat meat so I tend to order cheap meals.

I'm full! I have leftovers! Why would I want dessert??

:-)

Eeyoreslament
Member

07-20-2003

Monday, November 29, 2004 - 11:16 pm   Edit Post Move Post Delete Post View Post    
LOL Karen!! Was it Da Giovanni's near Berri-UQAM station that chased you down for a tip?!

As for the kitchen tipping, I'm all for tipping out, BUT I would rather tip a portion of my tips, rather than sales.

I used to work at a restaurant right near GM Place. So Canucks games, BC Lions games, and concerts has these two hour rushes, where our restaurant held 330 people. and the food took FOREVER. People totally were pi$$sed off at ME, yet I had no control over how quickly my food came out. I got shafted on all of my tips that night. Yet somehow I have to tip out a kitchen, who was the REASON I made no extra money that night. They made their 10 bucks an hour, and I made 8 bucks, yet I have to PAY from my pocket to bump THEM with tips, yet I made nothing, and at the end of the night, lost money? Sorry, can't see it from the other side.

TIPS is 'to insure prompt service'. When the kitchen is working for GUARANTEED tips, it negates the real meaning of a TIP. I would have no problem tipping them out, if MY tips(and their percentages) were guaranteed too. But if MY tips aren't guaranteed, and they are dependent on customer satisfaction, then so should the kitchen's tips.

My boyfriend is a cook (but currently not working), and I still FEEL for the kitchen staff. We used to work at the same restaurant, so I have seen it from the other side too. But it's hard to feel for someone who makes more than me in wages, and then is guaranteed tips too.

My boyfriend have had this debate many times. A cook has only ONE event in the whole 2 hours a customer is in the restaurant. Not a lot of coordination there. Just make the meal. ME, I have to take orders, get drinks, clean tables, clear plates, answer questions, etc. There is just SO MUCH more to do on my end. I bleed for my tips. I think most servers will agree. And many kitchen people who finally come onto our side, admit it is FREAKIN' HARD to get everything done.

Now, I'm not saying EVERY night is a slow kitchen night, but I think if the kitchen drops the ball one night, they should be tipped accordingly, because customers tips on the whole experience. I can only entertain a table for so long, but they still want some food to show up soon.

TIPS are performance dependent, and no one can argue that. So to give someone a GUARANTEED tip out, basically says the person can do a crappy job, and still make money. That's not fair. Like Escapee said, it isn't right that the auto-grat is included, when they get horrible service from the waitress. Same rule should apply to a server tipping the kitchen.


Karen
Member

09-07-2004

Monday, November 29, 2004 - 11:55 pm   Edit Post Move Post Delete Post View Post    
I'm not trying to start a fight, honest. You know how much I like you.

Was it Da Giovanni's near Berri-UQAM station that chased you down for a tip?!

Actually, I think it was somewhere between Peel and Lucien L'Allier stations, on the south side of St. Catherines.

As for the kitchen tipping, I'm all for tipping out, BUT I would rather tip a portion of my tips, rather than sales.

That makes sense. I've never had to work anywhere (either serving or cooking) where the tip out was based on sales as opposed to tips. I can understand that frustration.

I'm just looking at it from the other side. A tip is supposed to be an extra "thank you" for a job well done. I don't agree (even having spent most of my employmet in a restaurant environment) with a mandatory tip, whether that mandatory tip is in the form of an auto-grat or just an expected addition to the total of the bill. And I don't agree with a waitress expecting to get a tip, regardless of the service or the quality. (Please don't read that as I only tip if I feel it worthy... I always tip at restaurants). I just feel that if you're waitressing, you're already being given an hourly wage and should appredciate the tips as a thank you for a job well done. To come to rely on it, I think is selfish. And when I was cooking in the back, I would get my 'tips' every two weeks, alternate to my pacheques. If a typical paycheque averaged about $600, my tips were, if we'd had some good bands in those weeks, maybe $100 - $150. That's for being the ONLY person in the kitchen (so I'm not splitting the cut between five or six other people). Are you telling me that you make less than $200 in tips in two weeks?

(Honestly trying to start a discussion, not a debate...)

Eeyoreslament
Member

07-20-2003

Tuesday, November 30, 2004 - 12:50 am   Edit Post Move Post Delete Post View Post    
NO, I actually make pretty good money, but I think it all ends up fairly even in the money department. My BF made 14 bucks an hour as a first cook, and made a hundred or so in tips. However, his hours were a lot longer, and therefore, our pay was fairly even at the end of it all.

That said, I'd WAY rather work on MY side, rather than the kitchen side. My shift is about four hours, whereas a kitchen shift is LONG. And in the summer, it is HOT. Poor guys (girls too).

Another benefit for servers is the tax-free aspect. MAJORITY of my money is unclaimed. Cash lifestyle for sure. IKEA must think I'm a drug dealer (or hooker) when I pay 950 for my stuff in all cash. hahaha.

It's funny that you've never worked in a place that tipped out on sales vs, percentage of tips. I'm the opposite. I've worked in a total of 9 restaurants, over 13 years (ugh I feel old), and I've never heard of tipping BOH (back of house) based on tips. I would LOVE that.

OT - Did you think I was angry? Gosh no!!! I always wonder that. My english teacher told me I would get an A+ in her Communications class for tone, but I think she is basing it solely on my frantic emails for guidance. hahaha. I never get mad at people who disagree with me, and would RATHER someone bring someone up to challenge my opinions!! I love that. I tend to shy away from love-fest conversations. I also think that's why I don't have many female friends, because I say what I think, rather than saying what people want to hear.

PS - What the heck are you doing working in the kitchen all the time!! You're totally pretty, and should be out there serving, and making some tax-free dollars!! Do you just not like dealing with people?

Jagger
Member

08-07-2002

Tuesday, November 30, 2004 - 11:37 am   Edit Post Move Post Delete Post View Post    
I pretty much tip waiters/waitresses, but I do not go by anyone's set standards. If I get lousy service I tip that way, if I get good service I tip good. To me it depends a lot on the servers attitude, if they are pleasant and stop by a few times during the meal they are likely to get a better tip.

I also tip the pizza delivery person, that depends on the weather a lot also, if it is cold or rainy out they will get a better tip. ( One driver learned a good tip when he delivered pizza to my place, never to open the door on his own, he did that once and let the dogs out, the dogs were fine until he decided to leave without giving them anything, my roommates dog nipped him in the butt and than tried to tackle him. Scared the crap out of both me and the pizza guy. Gave the guy a $20.00 tip in hopes he wouldn't file a law suit. That was an expensive pizza.

I also tip the garbage man, it is amazing how much extra stuff they will take if they get a bonus around Christmas time. It is usally only 20 bucks but it's the thought that counts.

I also tip the grocery store boy that carries the groceries to the car, although I have had some of them say they couldn't take the money, while others grab it up real quick.

I cut my own hair so I don't have to tip them.