10 Handy Rules For Tipping

• If you can't afford a 20% tip, don't go out to eat.  The people who get so angry about tipping 20% and this topic in general know absolutely nothing about the service industry.  They have their panties in a bunch because they've been cheap their whole lives and need a way to rationalize it.  If you have a $30 budget, the answer is simple.  Spend $25 and give your waiter $5 for putting up with you self-righteous ass.  Karma hates you, and so do I.

• Tip comes from "To Insure Promptness" which originally was paid up front to make sure you got above average service. Since then unfortunately, it has become a way for proprietors have customers help pay their staff and/or worse yet, has become expected by some service staff for just showing up for work. I'm old enough to remember when one rarely saw tip jars and now they are everywhere. Btw...I waited table for years and tip generously when I receive good service, but don't with indifferent service. 

• Not our fault if you don't earn 20 percent. You want to be tipped well, do your job well. 10 percent means you were adequate, not bad, not good.

• Nope, you're wrong. Percentages do not get hit with inflation. 10 percent was good for our parents, 10 percent is good for us. Let's say a burger and fries used to be $5.00 in 1982. The tip for decent service is 50 cents. Now 30 years later, inflation has brought that same meal to $9.00. Guess what? That increases the tip too. The tip now shoots up to 90 cents. So why should I have to pay more, when I'm already paying more? The answer is I shouldn't. My system is as follows: Adequate service gets 10 percent. Good service gets 15. Great service gets 20. Exceptional service gets even higher with no limit. I've tipped over 30 percent before. I've also tipped 5 percent when the service is poor. You want 20 percent, you have to earn it. Also, tipping on a takeout order? You can if you want, but I require people to actually do something to earn a tip. If I'm picking the food up, I'm not tipping.

• Oh and if the server owns the restaurant,Then why should i tip?-They're getting paid well above minimum wage,Why should i tip them?

•  also yes some servers to claim less than they made BUT... come tax season they will owe so either way servers MUST pay taxes on ALL of their sales

• ok so a lot of people do not understand that waitresses and waiters have to pay taxes on their sales for the day so say that someone has a $300 bill and only tips $20 dollars the IRS says that i still got tipped $60 (20%)  even though i didn't so therefor I have to pay taxes on that ''$60'' tip that i did not even get....so if I'm not tipped properly-in essence I'm PAYING to wait on you.............so yes 20% or stay the fuck home you cheap bastards

• so when your having a not so good day at work you should be paid 10% less...or are u fucking perfect

• Not happening. Less than 10 years ago when I was in school  and waiting tables it was 10-15%. Waitstaff knows full well that they get tipped salary, and they know that the customer can withhold money if they don't do their job, so I'm not tipping 20% to some lazy 16 year old who can't even be bothered to come get my drink order after sitting there for 10 minutes. If you were getting a normal salary and didn't do your job, you'd get fired, so I'm not going to reward a bad work ethic.

• The person making the $2.50 an hour chose to do so in many cases.Gain better marketable skills if you wish to make more than $2.50 an hour; or just find a job that pays more. Don't expect the customer to pick up the slack because you hoped they would, or because your employer is unwilling to pay a fair and decent wage. Your gripe should be with yourself and your employer.  Tipping is really a scam by restaurants  perpetrated on both their employees and customers...Restaurant owners should pay their staff a fair and decent wage and charge patrons accordingly.  Instead they groom the waitstaff into believing that tips are an entitlement for an occupation that is of service in its very nature. The customer's participation in the scam is critical; because, it is they who are expected to pay for not only the food and drink that they consume, the atmosphere that they may or may not enjoy, but also the labor of the waitstaff (in some cases others...i.e. hostess/host, bus boys etc.). If the customer does not participate in tipping or does not participate at a level deemed apropriate, they are systematically demonized and labeled as "cheap" among other things by the under PAID (not under tipped) waitstaff (both current and former) and people like the author of this piece who attempt to set and keep the tipping bar high...reasons unknown. These practices are typically encouraged or overlooked by restaurant ownership and management (who are paid a decent wage btw...) because they do not wish to draw attention (or ire and disgust) to the fact that THEY are actually paying a pitiful wage! This could cause the waitstaff to actually wake up and find a better paying job! Which could cause a worker shortage! Which would force the restaurant owners to actually pay their employees a fair and decent wage. A fair and decent wage...what a novel concept!

• F*CK YOU Jonathan,F*CK YOU!!!!

• A "normal" tip used to be 15% about 10 years ago (~2001). Now the economy is HORRIBLE (ever since Bush destroyed this country), and everything (INCLUDING FOOD) is more expensive than ever. But servers (UNSKILLED LABORERS) in 2011 are entitled to a 5% proportional increase in their income? Disgusting. I worked as a waiter and a barback in college. You entitled ****s disgust me.

•     I have been working in the restaurant business for 33 years.  Tip 15% for good service, less for bad, it is up to you.  For great service, tip 20% or more, again it is up to you.  Do not tip on the taxes, but add the tip before taking off any discounts or coupons.  For takeouts, please do tip some, since the waitperson does take out time to prepare your order while taking time out from their tables.

•    15% is standard.  20% for great service.

•     Your parents are correct.   15% is for good service.

• Um... no.  Spent eight years as a server, and this is a load. "1. Tip 20 percent. Every time." - No.  Some service is great, involved, and adds to the meal or drink.  I reward that with a good tip.  Some service is bad, momentary, and makes the experience worse.  I punish that with a bad tip (never zero, lest they think you forgot).  Outside of the military and communism, how many people really think that you should be paid the same regardless of how hard and how well you do your job? "2. ...But it's not 1973, and you're probably not in Osaka at the moment." - So?  By your logic, will my grandchildren be expected to tip 50%, just because its not 2011 anymore?  Percentage of cost is important only when quality is consistent with that cost.  Hardly ever true. "3. Yes, this includes the cost of the wine." - Why?  Because they opened that expensive wine better than they opened the bad one?  I mean, if they really provided improved service (esp. suggesting the beverage/food pairing) then sure, but why do I automatically need to tip differently based on whether the wine costs $30 a bottle or $300? "4. And extends to tipping the delivery guy if you order in..." - Yes and no.  While I am paying for service, some of those costs are born by the restaurant, and the level of service does not equate with (for example) fine dining.  Tip, absolutely.  Tip 20% on delivery?  Only if they were a tux and make it there in ten minutes. "5. And also includes tipping the bartender..." - No.  I'll tip well for a well-made mixed drink, but I'm not sliding the bartender 3 bucks for 30 seconds it took him to slap ice, vidka, and Red Bull in a glass. "6. You've heard the rumors about..." - Wow, one I actually agree with! "7. ...waiters do no more than shuffle food from kitchen to table" - Nope.  I am paying for actual dining or beverage service, not moving products.  I would no more tip for this than I would tip a grocery clerk, or the guy who rolls out the grill from the back of Sears. Moving product is an obligation of the owner and should be included in the bill.  Personal and quality service is what gets a tip. "8. You are in a restaurant to pick up a to-go order" - No, the person did nothing.  When I was a waiter, I was always surprised by take-out tips, and certainly never expected them.  I should be paid special for putting food in a bag? "9. The nice woman at the coffee place who remembers how you like the foam on your double macchiato?" - Absolutely, because THAT is quality and personal service deserving of a tip.  To be consistent with your previous points, I should also be putting a buck in the jar for the idiot who shorts me on the drink and gets it partly wrong.  Why do YOU think it should be different here? "10. The parking attendant: Depends on how much you love your car, really."  - Ha, ha.

• If you should tip 20% automatically, then the restuarant should just put it into the prices and forget about this farce of tipping for service.

• I'm not giving you 20% for handing me a bottle of wine-That could be as much as your entire meal & why should you give that much 4 so little service-I reckon this guys a server who thinks he's entitled 2 a tip no matter what!-Typical waiter,thinking that he can give cruddy service & then write a crummy article in order 2 get more cash-lets go through these things on at a time shall we: 1)Tipping IS optional-If tipping were required then it would just be included in the bill-Is it?-If the soup goes tumbling into my lap,not only am i not tipping you,but:I WILL be sending you the bill for the dry cleaners AND will expect a free desert or coupon-Something! Do 2 me having 2 eat the rest of my meal in wet pants 2)Why should the gratuity go up as time goes by?-- 3)see above 4)YES!YES it does--Driving is definitely a lot less tiring & hard then serving thus a smaller tip! 5)20% 4 pouring me a damn drink!--AGAIN,Less hard service,less tip,KAPISH!? 6)If it is insulting or if tips don't make it back 2 the server than Why should you tip!?-You want 2 insult people!-And if tips never make it back 2 the server,Why not just slip the dude a 5$ in private-instead of rewarding a place 4 stiffing its servers? 7)AGAIN,4 THE 3RD! TIME:LESS SERVICE,-LESS TIP! 8)So,doing 1 thing is worthy of 10%!!!--See above! 9)Remembering is simply something that comes with doing something 4 awhile--I should pay you ONE,WHOLE,DOLLAR...4 REMEMBERING SOMETHING!!!!!!!!!!!----HA! 10)the nearest dollar & add 2...hmmm...--NOPE!--2+ $ 4 Parking!--NO,THANK-YOU!--I'd rather walk! Hey,servers:Here's a "tip",...-If you want 20%...EARN IT!!!!!!!!!

• #7 and #8... No tip!

• I was told that T.I.P. originated as To Insure Promptness. You'd tip a waiter or bartender, so next time you patronize their establishment.. they'd remember you, and give you better service next time you came in.  I'm not going to pay 10% tax then 20% tip everywhere I'd go.. I wouldn't be able to afford to. Good tip based on good service.

• I would like to remind poor tippers such as yourself that many servers are getting paid $2.65 per hour and your tips are basically paying our wages. Walking out of an eight hour day with $20 in tips doesn't pay the bills.  If you don't have the money to tip or are too cheap for it, then you shouldn't be out to eat.

• i tip a great waiter 25-30%. crummy service gets a dollar. no matter how much the bill. yes, i'll catch grief for that on this board. but, it is not fair to me and it is not fair to the truly great wait staff out there that the slaggards get paid the same. not gonna happen. i will also go out of my way to find the manager. sometimes scarring said wait person to death by asking to speak to the manager, and tell said official type person they have a gem, need to give a raise or promotion and make sure they keep them.  never hurts to let the boss know the staff is doing well. might actually make more money for the waiter than the tip ever did.

• you left out the hotel cleaning crew....is there a standard for that? I believe that most people don't realize that they're supposed to tip these folks as well.

• I spent many years trying to educate my father on tipping. He was born in 1918 and regardless of the tab, he thought a $10 tip ws great. I got him when I told him that servers made $2.32 an hour. He upped the tip, but we still had to come behind him and throw a $10 or $20 in the check holder. lol

• I was a waitress for close to 25 years and am now a restaurant general manager. In other words, I have seen it all.  When I waited tables in the two finest establishments in my town, I made a helluva a good living.  #1 because I was very good at what I did and #2 because I cared. ( I never wanted to be at a loss with a guest.)  I was written up in Gourmet Magazine ( The Early 1990's) and the critic specifically applauded me because I remembered his drink from 3 months past and I took the blame for something that was obviously not my fault....one of his dining companions ordered what I thought was the rack of lamb. I repeated the order( (man, was she mumbling) and asked her how she wanted her rack of lamb cooked. She replied medium....ok we're on!  When the entrees were served, the lady with the lamb proceeded to tell me that she had ordered the pasta....hmmmm? Medium pasta? I apologized immediately and said I will correct my error....Not the kitchen's fault. Damn it, that is service. The gentleman from Gourmet said it was the first time a server took responsibility. I did not know who he was until the article came out.  My point is that I gave great service. He rewarded me accordingly. Let me address other points. The IRS taxes you on credit card receipts. Any tip on a credit card is income. Regardless of what you tip out! Besides tipping on the credit card results in higher transaction fees for the business. So restaurants love cash tips...so do servers. Think you can scam? If the IRS has their sites on you...look out. A very established restaurant that I worked at was audited just before I started. One of the  bartenders and numerous waitstaff had to pay big bucks. The Bartender alone paid $6000 in back taxes. He could not justify cash sales without tips. HMMMM???? Moral of the story...report your income.   Also, God forbid you have an accident or you want a loan: your workman's comp or income is based on what you declare. I worked with a waitress that was making over $1000 a week in the 1980's and she broke her ankle at work. According to her claimed tips: She got $35 a week in Workman's Comp. OUCH  Tipping 20% is pretty much a Boston to DC Corridor thing. Servers on the East Coast generally make between $2 and $3 an hour.  Ergo, with servers making $8 in California, I can see where 15% is a good tip.  I don't agree with tipping on tax, but hey, my state does not have a sales tax....lol.  From a poster who said: If you don't like your job--Quit! That's funny in this economy. We all have so many options.  TO Go orders??  Where are you getting them from? My bartender takes great pains to make sure you have everything you need and boxing everything up sans mess. I think he deserves some reward. He will also carry it out to your car for you. Tip the Valet?  Last week the valet and I got drenched in a horrific thunderstorm. Our guests remained dry. We don't charge for valet....gratuity only. Amazing how many people stiffed him or only gave him a dollar. Not to mention that I was a drowned rat.  All that being said.......I never expected 20%. I averaged close to 30%. When one of my servers complains about a tip...I don't blame the customer. I ask them was your sevice worthy of 20%? What can we do to improve? A server that expects 20% for nominal service will not last long in my employ.  The server that averages 20% will have a great station and job security.   I haven't even dealt with the people who feel tipping is unneccesary.......You are just cheap jerks. You are the ones who say I didn't like my meal but there is nothing left on the plate. You are the ones pissed because you didn't get your 6th free refill. Tipping in restaurants is the norm in America and unless you want to pay $40 for that crabcake....get used to it. Don't like it? Go cook your Blue box of mac and cheese.

• I worked as a waiter for 7 years. I now have taken up an even more maligned occupation, as an inner city high school mathematics teacher. I must say, my new job doesn't pay as well as serving, requires much longer hours, and there are many more dangers involved. But, I am still much happier because I don't have to deal with any of you idiots (diners) ever again. Most of you people do not have the reasoning ability to recognize when a restaurant is understaffed, a kitchen is bogged down, or some event has caused some unexpected stress on a dining establishment. You merely see that we didn't wipe the drivel from your ugly little mouths in over 30 seconds, and leave a 5% tip. For all of you attempting to explain IRS rates and rules, don't bother. These people either don't care or lack the basic mathematical ability to understand you. (A problem I am trying to fix) Jgold, I tip 20% or more almost every time, in every situation, bc we live in a country where restaurant workers are underpaid and ALMOST NEVER HAVE HEALTH INSURANCE PROVIDED TO THEM. caps.

• @Hrryj: Are you a server who's taxed based on your sales?  If so, I'd suggest working elsewhere; you should only be taxed on the amount you claim in tips...  (Although I guess it's true that the tipout to the barbacks, hosts/hostesses, etc. is calculated based on sales.)

• I like Taiwan.... no tipping, no VAT and no BS provincial/ fed sales tax!

• What I have no use for is the fast food (Dunkin Doughnuts,ETC) counters with tip jars. The fact that these cheap B---ards don't pay their help enough doesn't cause Me to believe I should subsidize their help. Raise the price a few pennies and pay your help a living wage!

• Wrong. I'm in sales so what I make is dependent on how hard I work and how well I service my customers. 

• You are 100% right...... tipping should be banned except for the super rich who can afford it. The Greedy restaurant owners should  be forced to pay their employees for the service that they render to their customers.

• Okay, so let's say you work a shift, sell $1,000.00 in food & drinks, get tipped an average of 18%, so your tips total $180.  You give 10% to the bussers.  That's $18, which leaves you with $162.  You report 8% of sales to the IRS.  That means you report $80 in income that gets taxed.  You pocket $82 in untaxed income.  If the average of your tips is 15%, you gross $150 in tips, pay $15 to the bussers, report the same $80 to the IRS and pocket $55 in untaxed income.  I don't feel sorry for you either way.

• How do you calculate the panhandler's tip?  Is it based on what they ask for?  What if they ask for spare change?  Should you round up to a dollar and then add 10%?  This is so confusing!

• I remember when the tip was almost always 10%.  I am a much older person and things were different.  I was surprised to learn that it had gone up to 15-20%.

• You are just a cheap bastard.

• This is not "advice" about tipping.  It is just Mr. Gold's opinion. Tipping is not an absolute.  It has to do with value of service.  Percentages make no sense really.  You can get great service is a coffee shop and terrible service in an upscale eatery.

• I don't go to many restaurants as much any more with servers. With the price of meals and drinks going up and being out of work,, fast food joints and pick-up food places are a bit cheaper. I do not even call for pizza deliveries. I have pizzas in the freezer that can be microwaved.   Jayson's Deli is a great example. I give the cashier my order and pay for the food. Get a glass for beverage, go to my seat and the food is deilivered promptly. At Panera one gets a buzzer. When it rings, I go to the serving area, pick up the food, walk back to my table & enjoy.  Often I will spend a little bit more, knowing there is no tip.

• As a server I would love to tell you why tipping 20% is absolutely necessary. Servers DO get a wage, it's half of minimum wage which in Ohio equals around $3.70 an hour for servers. I work at a family restaurant, and I often leave feeling like I have not been paid for the services i have provided. At the specific restaurant I work at, I am required to tip out 3% of my SALES not my tips, to the bartenders and hosts. This is NOT an option. My sales are calculated electronically throughout the night and I turn in my tip out to a manager who disperses it to the hosts and bartenders. This means that if you leave me 10% as a tip, I am really only seeing 7% in my pocket at the end of the day, even though by law I have to claim on my taxes that I made that 10%, even though it never made it into my pocket. For example, I have teenagers sit in my section all the time who do not leave anything as a tip. They rack up at $50 check, and leave nothing as a tip. Because my sales are up to $50, i have to claim that I made $5, because that would be 10% of the check. Because i am claiming this, that $5 plus the $3.70 hourly wage means that according to my employer i have made more than minimum wage for that hour and they put NOTHING extra in my check. The reality of that situation is that i made nothing, and i now have to tip out $1.50 (3% of a $50 check) to the hosts and bartenders. If its a slow day, i may be cut off of the serving floor. In that case i have worked for an hour, and i now owe my employer $1.50 because of that table. I not only go home empty handed, i have lost money, even though i have gone to my JOB and provided a service. I am required to claim 10% of my sales no matter what which means i stand to lose a lot if no one fees like tipping me that day. Its possible that i make $700 dollars in sales one day and therefore have to claim that i made $70 dollars when in reality, every table tipped me 10% so i made that $70 but had to tip out $21 dollars to the hosts/bartenders. So on that day i actually made $49 dollars but am required by law to tell the government that I have made $70. I can never claim that i make less than 10% no matter what. Possibly the worst part about this is that i have more money taken out of my wage because the government believes i am making that 10% at all times, even when I am not. On one of my last paychecks, i was paid $38 for 72 hours of work in 2 weeks. That means my employer is actually paying me around 52 cents an hour, and everything else has to come from tips. If I don't get tipped well, then i don't make any money at all. Unless your server punched you in the face or called your wife fat, you need to tip them 20%. If you thought the service was absolutely terrible because the food tasted bad and it was cold in the building, guess what? None of that is the servers fault! If they were very busy and still refilled your drink and got your order out to you correctly, they deserve 20%! If you had a problem and they resolved it, they deserve 20%! If they were absolutely terrible then give them 15%. No server can survive on 10% on every table. If they were fantastic, then tell them! And show them by giving them 20% or more!   Servers remember the people who don't tip them, so if you choose not to tip at your local favorite restaurant, do not expect to have your drink refilled the next time you visit.

• If they're not doing their job well, they have not earned it. So inattentive servers (plenty at hipster joints who think you're lucky to be there) deserve the same as good servers? Tips are an incentive to work hard and diners can reward their servers with gratuity for making the experience something beyond just "here's your plate of food". The servers who actually know the menu, understand how to create the better dining experience by suggesting appropriate wines, etc., and putting forth the effort deserve more for more effort invested.

• Perhaps Americans < Yanks included > don't understand that the world does not end at the borders of the USA.  Look at what customs exist elsewhere... and you will see that your "system" is the proverbial sore thumb... Check out the custom in civilized countries like Denmark and NewZealand. And yes, there is/was Moosewood.

• a tip to a waiter only supports the greedy restaurant owner. the waiter should get paid by his employer.

• Sometimes it is better to keep your mouth closed and appear a fool than to open it and remove all doubt. I propose you go to europe to dine out m'dear, here we tip for good service because we are good people being served by EQUALLY good people !

• Please Daniel, stay home ! Tipping is to complicated for you so why put yourself through such unnecessary  pressure !

• Mo Tea Sir ?

• Put a cork in it !  tip on the total bill 20 to 30% or stay home & sniff your cork !

• Ignorance is a lack of knowledge about a specific thing and is nothing to be snide or critical about . It is better to offer information that alleviates the ignorance of the circumstance. But Stupid is an entirely different matter, and cannot be fixed. But then as you say, you are British !

• Nothing at Denny's is outstanding unless it's their racist policy history ! Crackers and Tea Party patriots frequent and tip next to nothing at Denny,s Why would a real person ever mention Denny's while sober ?

• O Cordova, I hope you aren't returning to the same restaurant after giving out a 10 % maximum tip ! If you do you have probably enjoyed many an unidentified morsel in with your fare. Mo Tea Sir ?

• 15 to 20% and you get the nasty stares you've been experiencing ! For the most part waiters and waitresses in places other than New York City and Hollywood, are working class folks. Out here in the hinterlands we understand this and you never leave 15% unless you received attitude instead of service, or the jerk introduces him/her self while making themselves at home at your table.       No, good service is still 30% out in the real world,20% for not so good service. That's it ! My wife and I are retired and on lowly fixed income , but we can't be stingy with our co-working class allies bringing us our food. If you can't afford a decent tip you shouldn't go out that evening. Shame on 15% tippers. Why do you begrudge a working person a decent income ? 

• The Moosewood Restaurant in Ithaca NY used to do like the Europeans did (and maybe still do, I don't know): add a service charge.  I wish the price charged would include the cost of service.  Yes, I know, prices would be clearly higher, but when we add the 20% tip, well, we're paying the higher price anyway.  Adding a service charge and paying the waitress fairly would ensure that no waitress would be stiffed.  (And I wish Moosewood would go back to the old way of including a service charge.)

• The origin of tipping comes from the greediness and individualism of the food and service industries. They want to have qualified and professional staff but they don’t want to pay for what they expect. They don’t want to increase their hourly wages because they don’t want to pay additional taxes and charges, they prefer using the wallet of their customers to do the financial complement.   Each time I have to tip someone I do it more as a social gesture, knowing that the waiter is making almost nothing per hour, than as a reward for good service, which you will get only in places where the staff has been fully trained in professional schools.   There is no law that makes tipping mandatory, and you cannot enforce “gratuity”. Tipping is based on the quality of the service provided. Work hard =  Get more !!

• These comments are reminding me how glad I am to not work as a waitress anymore. Did it for approximately 12 months during college. Have enough stories of rude customers to last a lifetime. It a job that wears on you. No one, from the customers to the managers, has respect for the staff.  So it's hard to try to act like you give a sh*t about every single table to you wait on.

• Does your boss get to decide everyday how much you earned for that days work? I'm guessing you earn the same for every hour of work you do regardless of what you did during that hour. 

• "Your pay is not docked." Yes it is.

• The person makes at least minimum wage. If the tips don't cover it, the employer is legally required to.

• Pure fiction. Employers are required by law to pay waiters enough that the wage plus tips is equal to at least minimum wage. If tips don't cover it, the employer has to.

• Pointless and wrong article. If a tip is not based on service, then it is a meaningless fiction that we should get rid of altogether. That said, I almost always tip 22-27%.

• But see, you're assuming they're actually tipping out 10% to those people. When I worked as a busser, the amount I got from the waitresses was directly related to what mood they were in that day.

• Agreed 100%

• Couple things: First - I think this article will have the opposite effect of what was "intended".  I emphasize intended, because I don’t believe the writer actually believes his own words, just spouting rhetoric he’s seen elsewhere on the web (which has been bantered back and forth for years).  People are fairly set in their ways as far as tipping goes, and this article isn't likely to sway that in any way.  Which leads me to my next point... Second - I believe he wrote the article to cause controversy, to increase readership.  It’s an enflamed topic that many people feel passionate about.  What’s disappointing is the fact that he put next to no effort into the article, he just repeats the same brainless banter over-and-over.   I’m guilty of responding to this article, just like the next guy, but you’d do the world a favor by not responding to make this guy go away!

• Couldn't have said it better myself!

• I enjoyed your thoughtful response.  What you seem to hit on is the level of service.  You tout your above average service (with a joke & a smile), which makes a difference and should be rewarded.  JGold's article states that 20% should be given, regardless.  If you as a waiter/waitress get my order wrong, never refill my drink, disappear for 15 minutes without making yourself available for additional follow-up/requests, than said service is sub-par, and that (should) impacts the tip.  It sucks when people undeservedly under-tip (for >= decent service).  But the attitude of waitstaff that anyone tipping less than 20% is flat out cheap isn't doing anyone (including themselves) any favors.  Will mocking patrons increase tips, or likely make you more jaded and decrease your service. A common response I've seen is, "if you can't afford to tip 20%, stay home.  Do these people realize that you're telling your customers to not eat out, which then equates to less sales, which means less restaurants, which means fewer jobs.  With unemployment skyrocketing in this country, telling people NOT to spend their money doesn't seem like the best approach. Categorize me as cheap if you want.  I start at 18% and fluctuate up/down based on the level of service, and I always get riled up when I read these types of articles trying to force social agendas down people's throats.

• Your decayed and degraded idea of <i>noblesse oblige</i> is showing.

• Let's analyze this article... so, the author lists a series of situations, detailing in each case the possibly relevant factors that could weigh into one's decision to tip and to what amount. And his answer is... to completely ignore any and all relevant factors and flippantly parrot the slogan "20 percent" as a solution to everything. Where did this figure come from? No indication. Why should this approach be better than any other? No justification. I'm afraid that I don't find this "20 percent" slogan convincing in the least. Looks like the author is too lazy to write a real article; it would require things like a reasonable indication of cause-and-effect and perhaps some explanation along the way, rather than some cocky posturing.

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• So if the food is so-so, you pay only half the price of the meal, right?  And nobody calls the police?

•  Actually, if I make a mistake at work, I lose money if I have to comp the customer to make up for that mistake.

• actually, the price of food has increased faster than inflation. assuming restaurants base their food prices on food costs, 15% today is worth more now than ten years ago.

• I'm a dunk tank clown, and I know that I don't get tipped each time I fall into that water. Yet I'm supposed to just sit there and smile while all of this happens to me. (It helps that the smile is literally painted on my face.) Most people think I should be happy every time I'm dunked, because of the hot weather we're facing in this country. Of course, if I did get tips, then I'd probably be expected to give 10% to the kid who collects the softballs for people to throw. It's hard out here for a clown.

• No, the point of tipping is to subsidize employers so they can continue to pay employees a below-living wage.  Tipping is for the employer's benefit, not the employee's, so making it service-dependent is punishing the wrong person.

• Why would you tip a great waiter 20% and a mediocre waiter 20%?  This neither rewards good service nor punishes the bad and its unfair to waiters to actually work hard.  Why is 20% the magical number?  Why not 10%?  Why not 30%?   Why would I tip anything for pickup when I haven't received any service from a waiter at all?

• You should try working a busy Friday night waiting on people like you. You'd change your tune.

• Just obnoxious. I am Mr. Gold's biggest fan, but as a guy who married to the boss and pays for his meals with an expense account he's in no position to wag his finger at those of us who are wrestling with the jobless recovery and might be less inclined to blanket generosity. If he's really inclined to talk about ethics in the world of food, why never a single word about the many atrocities being committed by Food Inc.?

• At the gas station, you pump your own gas..afterwards you pop into the gas station's mini mart, pour your own coffee, make and dress your own hot dog, you have to ask for a key to use the rest room. You arrive at the cash register and there is a tip jar...WTF??

• nice article for tips is how most in the food service are able to pay their bills not to mention if they go out of the way to do the job and show the customer how important their business is they should get something for the work they are doing. twenty percent sounds at least fair

• I have just ONE simple handy rule for tipping: Keep an eye on the waiter or waitress and check how they threat you, how they take care of you and if they're willing to go the extra mile for you!!!!! I don't care if is osaka or china, last century or this one; tips are optional and depend 100% on great customer service.

• Extremely lame article.

• A required 20% tip is un-American. The entire premise of a customer determined tip is a very American concept that captures our spirit of hard work / reward, and freedom to decide. Most countries don't expect gratuity. In Europe the service charge is automatically added to the bill, often resulting in indifferent service. So either we're here in the USA and follow our own rules, or we accept this edict from JGold. Seeing the posts here, most of us agree not to. I get it that wait staff work hard, are often underpaid, and depend heavily on tips. That will be on my mind as I factor in the service level. That said, I refuse to follow this arbitrary 20% rule. If it truly needs to be iron-clad, then restaurants (and/or the government) can implement it. Some do, such as Sugarfish in DTLA which has a mandatory 18% regardless of party size. It's stated on their menu and people know what they're getting into before they sit down.

• McDonald's has a dollar menu.  If you can't afford to tip your server then you shouldn't eat out.  You go in knowing what the average price is of your dinner before you even order.  If you don't have the money then go to a drive thru.

• servers receive a zero paycheck each week...many servers bust their butts to provide great service to the public...it behooves us as servers to wow our customers/guests because in the end, they are helping to pay our bills...20% is typical and greatly appreciated when received on the average check, those who are living in this country from other countries need to learn the tipping procedures of THIS country, not the foreign nation from which you have traveled from. If I were visiting or living in another country I would verse myself in their tipping practices. Ten percent is unacceptable unless the server really stunk at their job, then they deserved it. $10 on a hundred dollar check just sucks...learn to tip and if you can't afford to leave a tip the server deserves, go order from the freakin dollar menu and keep your lousy $2 tip.

• in the service industry, remember...in massachusetts we make $2.63 an hour, when give a customer great service, you should tip 20% on that great service, 10% is an insult and many of us would like to tell you to keep your cheapo tip because clearly you are too cheap to show your appreciation for the great service you just received. It's an insult.

• Sorry, I don't agree. I only tip 10%, but if the service is poor...then I tip 0%. I understand that everyone may not agree with me, but those are my "Handy Rules For Tipping"

• Why would you assume what people can and can not afford?  You also make the assumption that everyone eating out can afford a $50 meal.  There are plenty of dining experiences that are significantly less that $50.

• I made this same reply to this post when it was reposted on Yelp. The notion that the standard tip has elevated to 20% is inaccurate.  Some things our parents taught us have not changed.  15% is still the base tip and rules of etiquette allow for adjusting this up or down.  However, when adjusting down, the total should not be adjusted below 10%.  Also, it should only be lowered for specific negative points in the service (ie the server was  rude). Other points that were inaccurate based on rules of etiquette are: 1.  Tipping at non full service restaurants (ie you place order and pay before seating).  Tipping is not expected at the same percentage rate.  You can lower the scale from 10% to 20+% to 5% to 15+%. 2.  Tipping on meal delivery.  This is not percentage based. 3.  Tipping at coffee shops (Starbucks, etc).  This is not required by rules of etiquette.  It is purely by choice.  The employees are not automatically taxed based on tipping and their salaries are not determined based on receiving significant tips.)

• Wow, this whole discussion is sad because the author clearly has no interest in making a reasoned argument and engaging in intelligent discussion. I think no matter what anyone feels about this issue, everyone can agree that Jonathan Gold failed to support his opinion adequately originally and continues to do so with his snarky responses to the comments. There have been several logical arguments made but he ignores them, I can only assume he does so because there is no logic to his own reasoning. Extremely disappointing when someone is given a platform to reach people and has no respect for it. 

• Indiana $2.17. Still underpaid.

•  You are not Tipping for food, you are tipping for service. The restaurant charges you for food, they only pay servers a token amount of $2.35 an hour. If you do not tip, it cost your server to serve you. They pay tip out to busers and bar tenders (even if you don't order alcohol), even if you do not leave a tip. That is the policy in every full service restaurant. You should not eat at a place where servers are dependent on your tips for their income if you do not agree with this policy. Rude service? Talk to a manager. Off day? Do they penalize your paycheck when you have an off day? Once again, you check is for the food, not the service. If you don't pay the server, no one does.

• Wow that wage is an eye opener coming from Canada. I have a friend who pours coffee at a Tim Horton's and her wage STARTED at $18/hour, $2/hour shift premium for working Sundays. Maybe restaurants in the US need to get a clue...

• Since when do they not receive a paycheck? I forgot to check if this is a Canadian website? Their hourly wage may not be much but they do get paid...

• Disgusting. I used to be a server, and yes they are normally paid squat wages, but they are paid. They are paid EXTRA when the service is good. The server who can't stop texting long enough to get your order right or prefers to flirt with the kitchen staff instead of making sure your glass is full should NOT get the same tip as someone who worked their butt off to make your meal awesome...

• As someone who has had the great pleasure of having Jonathan Gold serve me my dinner -- most recently, a plate of extraordinarily tasty Momofuku fried chicken that the estimable writer cooked himself -- I find this utterly hilarious. I did not tip 20%, but I happily would have. Perhaps the very large tray of Valrhona chocolate chip cookies that was bartered for the dinner was worth 20%. I sincerely hope so. If not, I guess I owe you some money. The service was indeed as good as the prose.

• Totally disagree!!  It is based on service.  I will never leave a 20% tip because you say I should.  I will only if I receive outstanding service.   Who makes up this crap anyways?  I hated being in Europe where they automatically add a 18% tip in many of the countries.  There was a huge lack of service and not one person deserved the 18% the got from me.  So I do not agree at all.  If you are in the service industry as with the sales industry you get paid based on your performance and how good you are.  If you can't sell a car you don't make any money.  If you can't provide excellent service to your customer you shouldn't be tipped.  That is how it works and I hope continue too.

• How about paying people a decent wage instead of forcing me to subsidize it and increasing costs appropriately?  This way all those "tips" (after tax money for me, untaxed money for the non declaring waiter) goes back through the system properly. Better yet? How about I leave a card that says "I just donated 20% of my bill to charity"

• No RR is correct. Servers are required by law to declare a certain percentage of their sales as tips and the businesses that they work for (restaurants) are audited to ensure that they enforce this protocol. If servers declare less than what they are supposed to (10% of sales) and the restaurant is audited, they will be fined. Thus, the restaurant forces servers to declare 10% of sales regardless of what the server actually walks with because it is protecting itself from being penalized by the government.

• Can't tip on the expensive bottle? Don't order it.

• Yes, a misconception. 20 percent.

• Although at Bern's the tab for two with a decent bottle of Bordeaux pushes up against $400 - an $80 tip - while at Applebee's, you're spending $36 for two with a couple of Bud Lites - a $7.20 tip. It kind of works itself out. 

• This is clearly written by a server...

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