The Last Word on Tipping at Restaurants
It’s actually very simple.
Like a lot of people with (broadly speaking) an arts-based education, I spent a good chunk of my early working life in food service.
I didn’t work at a hip restaurant (it was a chain) but in many ways I loved it. Sometimes, on difficult days, I yearn for the relative directness and simplicity of the restaurant life.
Of course, there’s the problem of tipping.
Too few people seem to fully understand tipping. And while articles like this have been written before, I’ve never seen one that breaks the issue down in simple, clear, and (most importantly) accurate terms. What follows is an endeavor to do just that.
First, understand: tipping is not optional. When you go to a restaurant you are served by someone who legally makes less than minimum wage on the assumption that tips will cover the difference. Functionally speaking, after taxes, many only make tips.
Beyond that, they often have to “pool” all or some portion of their tips, driving down take-home pay.
These people provide a valuable service. One you’ve volutarily chosen by deciding to eat out. So, you tip.
From there, here are the numbers you need to know.
15% is the minimum.
This is your cost of entry. Food and drinks don’t cost what the menu says they cost — they cost that plus 15%. If you can’t or aren’t willing to pay this then you shouldn’t go to a restaurant.
20% is the standard.
The extra 5% is what you pay for quality. If everything went smoothly and your expectations were met, tip 20%.
20%+ is your discretion for excellence.
If you had a great experience and/or your server went above and beyond, throw in whatever extra amount you feel is appropriate. This approach will generally make any server very happy and will often earn you some extras should you become a regular.
What if you have a bad experience?
If this is the case, you need to evaluate what went wrong. Oftentimes it’s not the server’s fault. It could be the kitchen, the host staff, the expediter, the food runner(s), the busser(s), or management.
If you conclude that your server was indeed the reason for disappointment, fair enough. It happens. Tip 15% and either (a) don’t go back, or (b) take your concerns to a manager (or both).
There’s nothing wrong with addressing a bad experience. Restaurant staffers from owners on down are in the hospitality business and the best of them will want to know about problems so they can correct them. Just make sure before you say something that you’re not speaking out of ignorance or anger.
And that — really — is it.
This isn’t complex and shouldn’t be controversial. The tipping issue gets muddy in other situations (hotels, airports for example) but it’s not complicated at all in restaurants.
To reiterate:
The tip is part of the cost of your meal/experience.
15% to start, 20% when things are good, 20%+ if you’re so inclined.
Easy to remember and easy to do. And if you don’t dig it that’s cool. Nobody ever said you had to eat out.
Neal Shaffer is based in Baltimore, MD. More info at nealshaffer.com
(photo via Flickr user Muy Yum)
