Tipping in US

When dining in Southern California 20% is for good service. You reward them with only 10% if the service sucks. Note: If you dine with a group check your bill as some places add the gratuity to the bill ( usually 18% ) At hotels it's $1 or $2 per bag for room delivery and $2 per person per night for the housekeeper. If the concierge gets you a date you tip him 20% of what the date charges you.

YTMV, Kuerbis

I fail to understand why you would tip at all for shitty service?????

Most people would fail to understand why. It is based on the fact that food servers in the US make a minimum wage. That wage is based on the bussiness needing to keep artificialy low wages to compete in the market place. Gongress was lobbyed by the food industry to fight a minimum wage that was presented. They claimed that people would stop eating out if the cost of a reasonable wage was tacked to the bill. Gongress passed laws that said the food service industry could pay 1/2 the minimum wage in that industry. In the beginning this was to be suplimented by the customer to help the workers realise a wage that could keep them above water. As time went by a tradition of tipping was formed and the industry has since made all minimum wage employees in the industry. No 1/2 pay is still on the books but the institution of tipping has stayed in place. You are considered the scum of the earth if you do not tip. The word gratuity has been replaced by the word tip because you no longer need to be grateful for good service You have to be thankful the witress did not TIP the tray of food into your lap.
See, The politics of the minimum wage, for further explaination.

Going OT here but here we go......


I really don't understand the tipping, well not the way the Americans do it, Having worked as a waiter and a barman or several years I never expected a tip, the reason I don't expect a tip? well I get paid to do that job to the best of my ability. The customer didn't hold a gun to my head and make me take that job, If I wanna get paid more then I need to get a better job.
This isn't to say I didn't get tips/ drinks bought for me, I remember one time in Morzine a guy coming to me at the end of the week, gave me 5 Euro's and said "that's for you Jody, we've left some money behind the reception for everybody else but you have worked particularly hard this week".
Which kinda brings me onto my second point, some of the establishments I've worked insist on tips being 'pooled' as otherwise, the Kitchen porter/chef etc never see it. Well that may be true, but IMO it depends if the customer is tipping the waiter for his service or the restaurant for the meal. I used to hate to see a % of the tips I'd earnt being given to the crap waitress's, they didn't deserve it. If you're working a bar and the customer buys you a drink, he's bought YOU a drink, he doesn't expect his money to be shared out with the other barman (for example) that hasn't served him at all!

When I tip it goes like this......
Bad service, no tip and told where they are going wrong, I have also been known to say " I tip 20% for excellent service yours was diabolical so I'd like 20% discount, it works both ways"!!
average to good service, no tip
beyond good service 10%
Excellent service 20%
Running around like a twat because they have too much to do and still managing good service 20% + and a heartfelt "thank you, you've worked really hard"

I think the culture of tipping everyone regardless of how good the service is completely ludicrous and counter productive for good service.

I was once asked by a co-worker how come I got so many drinks bought for me (barman) the answers were simple,
I pay attention to the customer, so when he comes back for another round I ask if he/she wants the same again.
I don't sneak off for fag breaks every 20 mins.
IF anyone buys a round I do my best to be pouring at least 2 drinks at once, that way they get faster service.
If it's 3 deep at the bar I will serve 2 customers at once and or tell the next customer that he's up next

I got to a stage I had that many drinks 'in' the boss just let me take a box of bud home !

one final thing, I absolutely detest it when restaurants etc add gratuity to the bill without asking, I have on several occasions made a big fuss and asked to speak to the manager, I then carefully explain what a tip is and what adding unwanted extra's to the bill is. I find when you ask them for the £100 they owe you "because I came here" they normally go away sans tip !. In one case I even told the manager straight I was gonna leave a cash tip, but because he tried to steal from me he should be thankful he's not getting a smack in the face ( I also made sure I was loud enough so everyone in the restaurant knew what was going on). How would you feel if you got home from servicing your bike, looked at the bill and found you'd been charged 20% extra for essentially nothing.

Jody's points are pretty solid.

I've always imagined a flat, decent wage would be great, but all the Euros I've worked with describe the American drinking experience as superior since there is incentive for the bar staff to hustle.

Plus, I can't imagine any tightwad owner paying me a salary of $50 plus an hour over the table. I know that if I was making the same no matter what I wouldn't go balls out like I do now. I make good money because I'm fast and remember people's drinks.

For a customer, the tipping thing works because you can basically guarantee yourself a good time with a good tip early in the night.

Last week I was in Manhattan staying at a hotel next to the park. It says a lot about the business I'm and and the pace we work that I have absolutely no idea which hotel it was. No interest really. I get picked up, driven to Heathrow, business class Virgin to the US, picked up and delivered to a hotel. Work, meetings etc. then back to JFK and the gallons of free booze layed on before the red eye flight home. Anyway, not bragging but I digress.

When we arrived at 8 pm, straight to the bar, as you do, and this hotel lobby bar charged us over $35 dollars for two Martinis, (very good ones I might add). I was so shocked that I downed mine in one and ordered another. The guy at the bar said he'd bring it over to our table - so I said why not. For this service the bill went up to £50 dollars!!! FOOK!

Fifty bucks for two cocktails?

Charge it to the client.

Think I'll stay living in the UK thanks.

Hmm.

This reminds me of France more than America. Stand at the bar regular price, sit down higher price, sit outside "are you kidding me?" price.

New York is notoriously expensive bar wise, plus when you are in a hotel, chances are the bartenders are part of the Hotel Union, meaning they are allowed to pass on expenses to the customer (much like the Big 3 Auto Companies).

Hopefully this won't sour you to the American Heritage Free Range Bartenders like myself.