If I'm paying with a card, I will do my best to tip in cash.

 

Almost always over 20%.

I used to do that too, then I read an article once on a plane about how it is selfish to worry more about making it easy for you, versus making it easy for them at the end of a shift. Now I always tip a whole dollar amount.

 

It's not about making it easier; it's just my OCD taking over! I can understand the point of the article though. I'll work on that.

P-man please talk to that person who made the comparison of tithing to tipping and point out some very good comments in this thread, especially 10% of income vs 20% of a bill. Comparing those two is just silly.

I am a pretty standard 20%+ tipper at restaurants. I can't remember the last time I had service so poor that I didn't give at least that percentage.

 

My local Subway has a tip jar. I seldom give anything here. It perplexes me. Do you all see that at similar places?

I am a pretty standard 20%+ tipper at restaurants. I can't remember the last time I had service so poor that I didn't give at least that percentage.

 

My local Subway has a tip jar. I seldom give anything here. It perplexes me. Do you all see that at similar places?

 

Yes places like ice cream shops, Starbucks, Food courts have them. I just dump the loose change in there and keep the bills. I even do that at Bengals games for the organizations that run the food booths.

I also pay my Church Tithe each month.

Yes places like ice cream shops, Starbucks, Food courts have them. I just dump the loose change in there and keep the bills. I even do that at Bengals games for the organizations that run the food booths.

But I don't tip my food preparers at restaurants, so why is this a thing at fast food establishments? Do these workers earn less than minimum wage?

If you are in Memphis and get a precalculated tip, it only shows tip from the amount of the bill prior to taxes. No need to tip a waiter on what the government is dinging you is apparently the Theory.

I used to do that too, then I read an article once on a plane about how it is selfish to worry more about making it easy for you, versus making it easy for them at the end of a shift. Now I always tip a whole dollar amount.

 

If my wait staff, busser and hostess can't figure out simple percentages on splitting a pot of money....then I have major concerns about their ability to actively contribute in the future to our society...maybe they have bumped the glass ceiling of their world

But I don't tip my food preparers at restaurants, so why is this a thing at fast food establishments? Do these workers earn less than minimum wage?

 

Sure you do, you just don't get a face to face with them...that's why it's so important to have great customer service with your servers...

Always a minimum of 20%. Typically more in the 25-30% range.

I dont tip on %. I tip on quality of service.

 

If my waitress or waiter takes my order and brings my drinks but then different people bring me my food and condiments and I never see my server again until its time for the check. They need not expect a lot.

 

When that happens, your server is tipping out those whours expedite or back serve out of their tips. So, when you stiff your server or tip very little, you just screwed up to 3 -5 additional people. Many restaurants operate where the server is essentially the sales person, and the rest are the account management team. You think it's just your server who gets the money, when in fact, he or she is in turn paying the people who assist.

If you are in Memphis and get a precalculated tip, it only shows tip from the amount of the bill prior to taxes. No need to tip a waiter on what the government is dinging you is apparently the Theory.

 

Tips should be calculated on the check before discounts and taxes.

When that happens, your server is tipping out those whours expedite or back serve out of their tips. So, when you stiff your server or tip very little, you just screwed up to 3 -5 additional people. Many restaurants operate where the server is essentially the sales person, and the rest are the account management team. You think it's just your server who gets the money, when in fact, he or she is in turn paying the people who assist.

 

Dewey's is a place that does this. You have your main server, but pretty much any and all wait staff wait on every table. If they see a table getting low on drinks, they get them refills. They check on food for tables other than their own. It makes the experience much more efficient and better IMO.

When that happens, your server is tipping out those whours expedite or back serve out of their tips. So, when you stiff your server or tip very little, you just screwed up to 3 -5 additional people. Many restaurants operate where the server is essentially the sales person, and the rest are the account management team. You think it's just your server who gets the money, when in fact, he or she is in turn paying the people who assist.

 

....especially if it was time for their break and they are out back....sometimes we forget that people in the service industry get breaks from work also...