I think it is a smart idea to give patrons some tipping advice/percentages:

 

 

Agree or Disagree?

I think it is a smart idea to give patrons some tipping advice/percentages:

 

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Agree or Disagree?

 

I don't know of any restaurants who do this. But as someone who used to be a server, I don't have a problem with it. Those who are going to tip will, and some will appreciate the ability not to think about the %. It amazes me how many people can't calculate 15% in their head. On the other hand, those who aren't going to tip, won't. Or those who tip less than 15% routinely will continue their ways. As a consumer, I don't have any problem with this. I tip a minimum of 20% at all times, unless service is poor. Then I'll only tip 15%.

I'm just glad Fuji FINALLY re-opened...was that not the longest remodel in the history of restaurants???

 

I have no problem with that guide being printed on the receipt.

I'm just glad Fuji FINALLY re-opened...was that not the longest remodel in the history of restaurants???

 

I have no problem with that guide being printed on the receipt.

 

I don't understand why they didn't leave the old Fuji open until they completed the new one. I realize some of the equipment had to be moved but I would have done that last. Seems to me like they powers that be lost tens of thousands of dollars in profit.

My restaurant doesn't do this,I know our servers wished we did.

There is a Mexican restaurant in Danville that does this,and personally I like it.:thumb:

I like it. it's just there as a guide...not requiring you leave that much. I'll leave what my service was worth, but never leave nothing. That's just rude.

I've seen a few in NKY that do this. Pretty good idea.

I tip a minimum of 20% at all times, unless service is poor. Then I'll only tip 15%.

Will wonders never cease? We seem to be kindred spirits when it comes to tipping.

 

And, as to the tread, I too think it's a good idea for the restaurants to put percentages on the check.

I like when they have this listed. I believe O'Charley's in Richmond does this and I find it very helpful.

Will wonders never cease? We seem to be kindred spirits when it comes to tipping.

 

And, as to the tread, I too think it's a good idea for the restaurants to put percentages on the check.

 

Servers work for an hourly pittance and are often penalized for things beyond their control (steak cooked too well, for instance). Even if there is legitimately bad service, I won't leave less than 15%.

 

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We tip on the service of the staff. I have no problem tipping 18-20% because the waiter or waitress work for next to nothing on an hourly wage. We actually have a person who wants to tip over 20% - especially around the holidays. I guess it reminds them of a very good friend and their family living off of the tips.

What I do is leave one dollar tip for every five dollars. So if the bill is 20, I leave four. Ill give a little more if the service is really good. I like my method, because its super simple.

What I do is leave one dollar tip for every five dollars. So if the bill is 20, I leave four. Ill give a little more if the service is really good. I like my method, because its super simple.

 

Your method is you tip tip 20%. :lol::lol::lol:

I don't really use a percent based calculation, I tip on what feels right... And generally, it's higher than the standard 15% -- Especially on a small bill. I cannot bring myself to only tip someone $1.20 for my $8 meal. They'll get $4 or $5 from me on that.

I've seen several do this, especially in heavy tourist areas. Many restaurants in and around Gatlinburg and Pigeon Forge do this.