What's your views on tipping?
Discussion
Looks like I'm changing jobs in the next few weeks to a place I was previously employed (Once references come back), I'm going from running two coffee shops to working as supervisor in the restaurant of a 5* hotel. It's a bit of a drop in pay but it will probably me made back up in tips.
So when would you tip? I've worked in several places from coffee shops to supposed "fine dining".
Coffee shops: I'm indifferent to receiving tips. Give me some good chat while I'm making your coffee instead.
tgi fridays / pizzahut and others: A couple of quid per person is reasonable.
5* hotel or "fine dining": A table of two would typically come to around £100, a ten pound note is usually nice. So 10-15%.
My reasoning is that especially in a 5* hotel, the quality of service, appearance and experience expected is very high. The job is difficult to get, very physically and mentally demanding...
So why should a waiter have the same wage as someone sitting at an asda till? or do you think it's unfair to tip waiters but not other people?
Or should the establishments just pay the staff more?
So when would you tip? I've worked in several places from coffee shops to supposed "fine dining".
Coffee shops: I'm indifferent to receiving tips. Give me some good chat while I'm making your coffee instead.
tgi fridays / pizzahut and others: A couple of quid per person is reasonable.
5* hotel or "fine dining": A table of two would typically come to around £100, a ten pound note is usually nice. So 10-15%.
My reasoning is that especially in a 5* hotel, the quality of service, appearance and experience expected is very high. The job is difficult to get, very physically and mentally demanding...
So why should a waiter have the same wage as someone sitting at an asda till? or do you think it's unfair to tip waiters but not other people?
Or should the establishments just pay the staff more?
Tables:
Poor service: nae tip and explain any disappointment.
Acceptable service: round up 5-10%
Service beyond the expected call of duty: 10% + a couple of quid and a thank you and a smile.
Bar:
A server taking obvious care about the preparation and presentation of drinks (or their appearance
) will receive a few quid and a compliment about their work.
That's what I think fair (I've worked in bars & restaurants on the floor).
Poor service: nae tip and explain any disappointment.
Acceptable service: round up 5-10%
Service beyond the expected call of duty: 10% + a couple of quid and a thank you and a smile.
Bar:
A server taking obvious care about the preparation and presentation of drinks (or their appearance
) will receive a few quid and a compliment about their work. That's what I think fair (I've worked in bars & restaurants on the floor).
In the UK, I don't bother beyond rounding up the bill unless there's a larger group of us. Rarely does it seem appreciated, rarer still that the standard of service is worth paying extra for.
In the US I tip 15-20% as is customary. The industry runs on tips over here as the servers earn bot all for wages, a fact usually reflected in the standard of service you get.
In the US I tip 15-20% as is customary. The industry runs on tips over here as the servers earn bot all for wages, a fact usually reflected in the standard of service you get.
jules_s said:
MethylatedSpirit said:
My reasoning is that especially in a 5* hotel, the quality of service, appearance and experience expected is very high
And no doubt the prices reflect that..Edited by MethylatedSpirit on Tuesday 1st July 00:37
Stu R said:
In the UK, I don't bother beyond rounding up the bill unless there's a larger group of us. Rarely does it seem appreciated, rarer still that the standard of service is worth paying extra for.
In the US I tip 15-20% as is customary. The industry runs on tips over here as the servers earn bot all for wages, a fact usually reflected in the standard of service you get.
That to me is the essence of the issue. What is normal?...I agree on 15-20% in the US, and it reflects the actions of most people I know. In other countries it varies and it is always helpful to check it out before you go. Obviously if the service is awful, then no tip.In the US I tip 15-20% as is customary. The industry runs on tips over here as the servers earn bot all for wages, a fact usually reflected in the standard of service you get.
For instance, I do not tip in Japan as its not typically done. I usually check with people who live there, and there are lots of travel guides who cover it. Tipping too much makes you look needlessly extravagant, while not tipping (e.g in the US) makes people think you are a miserly cheapskate, as its how they make their money anyway. In facet it is so built into that they pay mandatory taxes on an assumed amount of tips, so not tipping means they pay the tax anyway on a nonexistent income.
MethylatedSpirit said:
Coffee shops: I'm indifferent to receiving tips. Give me some good chat while I'm making your coffee instead.
tgi fridays / pizzahut and others: A couple of quid per person is reasonable.
5* hotel or "fine dining": A table of two would typically come to around £100, a ten pound note is usually nice. So 10-15%.
Completely agree with this. tgi fridays / pizzahut and others: A couple of quid per person is reasonable.
5* hotel or "fine dining": A table of two would typically come to around £100, a ten pound note is usually nice. So 10-15%.
I wouldn't normally tip in Costa for example.
As TGI's has been mentioned a few times, I'd round up, tip a £5 say.
In a decent restaurant I'd go for 10% or a round up to close to that figure.
I've been the US a few times and its 15/18/20% norm over there. Some restaurants even print the exact amounts on the bill so you don't forget. Annoyed me at first I must admit but you do get used to it.
As TGI's has been mentioned a few times, I'd round up, tip a £5 say.
In a decent restaurant I'd go for 10% or a round up to close to that figure.
I've been the US a few times and its 15/18/20% norm over there. Some restaurants even print the exact amounts on the bill so you don't forget. Annoyed me at first I must admit but you do get used to it.
simoid said:
Tables:
Poor service: nae tip and explain any disappointment.
Acceptable service: round up 5-10%
Service beyond the expected call of duty: 10% + a couple of quid and a thank you and a smile.
Sounds about right. in the UK. It's what I do.Poor service: nae tip and explain any disappointment.
Acceptable service: round up 5-10%
Service beyond the expected call of duty: 10% + a couple of quid and a thank you and a smile.
Remember in the States it's much higher than that. Acceptable is more like 20%. Fantastic more...
*Badger* said:
Some restaurants even print the exact amounts on the bill so you don't forget. Annoyed me at first I must admit but you do get used to it.
I actually like that. You know exactly what's expected - and it IS optional if you were disgusted with the service. Here in the UK more and more places are doing it...and setting the tip at 12.5%. Cheeky...but I still prefer it...It's a stupid system that makes no sense and should be included in the price, if it to reward service then it should be work based not value of food\wine that I've ordered based. It's no more work for the waiting staff to bring my $10 burger than my $30 steak, so why should I be paying them more for doing the same task only with more expensive ingredients on the plate, I've already paid extra for the ingredients.
It should either be included in the price (best option), a charge per course (2nd best), certainly not the s
t system of today, especially in the US where the expected of 10-15% a few years ago now seems to have risen to 20%
It should either be included in the price (best option), a charge per course (2nd best), certainly not the s
t system of today, especially in the US where the expected of 10-15% a few years ago now seems to have risen to 20%Bluequay said:
It's a stupid system that makes no sense and should be included in the price, if it to reward service then it should be work based not value of food\wine that I've ordered based. It's no more work for the waiting staff to bring my $10 burger than my $30 steak, so why should I be paying them more for doing the same task only with more expensive ingredients on the plate, I've already paid extra for the ingredients.
It should either be included in the price (best option), a charge per course (2nd best), certainly not the st system of today, especially in the US where the expected of 10-15% a few years ago now seems to have risen to 20%
In Iceland they don't tip - that's because they consider being waiter a job, for which they're paid a proper wage and for which they are expected to be good at that job and if they're not any good they get the sack. To me that seems a perfectly logical way of doing it.It should either be included in the price (best option), a charge per course (2nd best), certainly not the s
t system of today, especially in the US where the expected of 10-15% a few years ago now seems to have risen to 20%Tipping just seems to be a way of employers underpaying staff and expecting customers to make up the difference. However, whilst I disagree with the principal of it I do tip the majority of the time - usually 10%.
In the UK you are being paid to do your job. I will only tip if the service is exceptional, above and beyond what you would normally expect.
Unless of course the service is very bad when a single penny pressed into the palm with a sincere "and this is for you!" will suffice.
In the US you probably aren't being paid (enough?) to do the job and the culture of tipping is different then 20%
Unless of course the service is very bad when a single penny pressed into the palm with a sincere "and this is for you!" will suffice.
In the US you probably aren't being paid (enough?) to do the job and the culture of tipping is different then 20%
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