By MyBankTracker  Updated on Wed Mar 27, 2013

MBT Talks: How Much Do You Tip?

 
MBT Talks: How Much Do You Tip?

Brian A. Jackson / Shutterstock source

The topic for this week’s edition of MBT Talks is tipping: how much do we tip? Is it a set number always, or is it based on quality of service?

Simon: I definitely tip based on service. Usually, my tips range from 15-20% of the bill — it’s a standard 18% (or about twice the tax in New York) if standard of service is decent, and 15% if service is teetering between good and bad.

I believe that anyone who makes the effort to carry out quality service should be rewarded. So, I’m not a big fan of restaurants that like to slap an automatic gratuity charge on large parties — these tend to be for occasions when quality service matters the most.

Laura: I usually do 20% or more, unless I felt the service was exceptionally bad. I’ve been reading about those people who stiff their waiters (like this one) and it’s just deplorable. If you’re too cheap to pay a tip, you shouldn’t be out eating at a place where you’re supposed to tip!

On the other hand, I prefer things in Asia, which is generally no tipping at all, or an automatic 10% gratuity at some places.

Claire: I usually double the tax when I tip, because it’s the most simple way — plus I hate doing math. If the service is horrible, I will leave 10-15%. If it’s stellar I will usually give more than 20%.

Amy: I tip between 15-20%, depending on whichever number is easier to figure out, honestly, but never under 15%. I think we have a stupid wage system and I don’t think waiters and waitresses should be paid a minimum wage that’s way less than the federal minimum, but because that’s the way it probably will be for a while.

That’s why I never undertip, no matter how bad the service. And the difference between tipping badly and tipping well is never more than a few dollars anyway — thus barring extremely large dinner parties which I rarely go to — so it doesn’t kill me to tip the standard percentage.

Joe: I have somewhat a complicated system. When I get drinks with my dinner, I subtract the drinks from the bill, and then take 20% of that. Then I add $1 tip per drink to get the final total tip I pay.

David: I tip a little more than 20% and my wife tips 25%, because we used to wait tables. I don’t think the main source of waiters’ incomes should be tips, but what can you do.

Anthony: I tip 20%. I worked as a delivery guy for a very long time — my dad owned a pizzeria so I started delivering the second I got my license — so I know how it feels. And I also tip 20% because it just makes the math easier.

- – - -

MBT readers, how do you tip? Drop a comment letting us know your rationale, and if you’ve waited tables in the past, we’d love to know about your experience when it comes to receiving tips.

Related Stories:

MBT Talks: What’s Your Favorite Credit Card?

MBT Talks: How Do You Split Large Dinner Bills?

See more MBT Talks Topics!

Related
 
 

Post a Comment

  • http://www.facebook.com/profile.php?id=548879659 Jennifer M. Black

    At least 20%. I basically figure out what 10% of the food/drink total is, double it, and then round up the total change so I pay a flat amount on my card.

    Example…

    Bill is $19.74.

    Tax is $1.78.

    Total is $21.52.

    10% of $19.74 is $1.97.

    Round up to $2.

    Double to $4.

    Add another 48 cents so my final bill is $26 even.

    • Amy He

      Jennifer, that’s a lot of calculating! But glad to see someone else also likes to make bills a flat number :)