Tipping

Here's an article in a trade magazine that suggests that many restaurants are forgoing the concept of voluntary gratuity for a service charge, and I have mixed feelings about that. A service charge is great when you have to split the bill with a bunch of other folks, it makes everything easier. A service charge benefits the wait staff by eliminating the people who don't tip at all. I've met a couple of people who didn't even understand the concept of tipping, which reminds me of the opening scene in Reservoir Dogs where the Steve Buscemi character refuses to tip on basic principles.


I can't remember stiffing anyone, at least in the last five years or so. I typically tip 20%, and I usually tip at least 15% even if I get bad (for example, indifferent, but not rude) service. If I'm just having drinks, I don't tip the whole 20%, but if I have dinner and drinks, I tip on the total amount (including tax). But it removes the implied incentive of a tip, unless the idea is to add additional tip over and above the service charge. Then it's just a ratcheting up of the cost of the meal. And does the restaurant take a cut of the service charge or does it all go to the staff? I feel like the service charge should completely benefit the staff, or it's just another way for the restaurant to make money, like a cover charge.

Here is a great blog by a waiter in New York, read a couple of his posts about how he gets treated by some of his customers and I think you will agree that they earn their money.