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Chew on This: How Much Do You Tip?

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We always give you our thoughts on eating around town, but we want to hear yours, too! Every week, we’ll ask you to weigh in on a question about the local dining scene.

By Kate Nerenberg   Published Tuesday, November 11, 2008

Comments

man, who knew tipping post-tax would be such an offense to some? i always tipped post-tax and include wine or whatever. servers have to tip out bus staff on their total sales - including wine, mixed drinks, etc.

as i scrolled through this list, i noticed so many snarky meannesses that i was glad i was no longer a waitress. some folks on this comment chain adopt an attitude of superiority over servers. why is that? it’s unnecessary, and just injects negativity into the world. i can guarantee you that your servers, and others in your lives, pick up on it and respond to it.

ppl LIVE off of their tips. an extra $1 or $5 or $10 or whatever goes a LONG way towards making rent, paying for college, etc. particularly when yes, even when you do a great job and all is well, some ppl do not tip very much at all. and for the person who suggested restaurants should pay their servers more...that’s ridiculous. that would increase the cost of going out to dinner exponentially.

and finally, is it too much to ask that ppl treat servers with a modicum of respect - as if they are humans and not little machines to be watched like hawks as you joyously deduct cents from their tip? of course you should not tip if a server is horribly rude, but otherwise, stop being a bunch of snotty jerks. adding my own snark, i realize, but it needed to be said. good lord.

Posted by: csuebee, Dec 10, 2008 01:32:05 PM

I tip post tax typically in the 15-20% range, but I’m willing to stretch it to 0-40% when I feel it is needed.

http://lukekim.blogspot.com/2008/06/while-in-orange-county-traheho-and-i.html

Posted by: Mark, Dec 09, 2008 06:19:39 PM

20% minimum pre-tax. You people go to a 5 star restaurant and leave 10-15%, especially the old folks, gimme a break this isn’t the 80’s or 90’s leave a damn tip so we can eat too.

Posted by: phil, Dec 09, 2008 12:20:40 PM

There appears to be a sliding scale with tipping. I recall when tips were 10% and 15% meant extraordinary service. I am reluctant to tip 20% unless the service is exceptional--this includes folding my napkin when I use the toilet, making sure that the water/bread/etc is replenished as needed, and the server not only knows what is on the menu but how it is prepared.
A 15% tip is for above average service and a 10-12% tip is for below average service. If I have to spend 5 minutes waving a server don for a drink, bread, or anything else or if the waiter appears not to be interested in serving me or my guests I am not interested in tipping them 15% much less 20%.
One hope with the tightening economy is that service will warrant the 20% servers expect. And above all it is pre not post-tax that one should tip on. Taxes don’t equal service.

Posted by: Ella, Nov 12, 2008 06:12:53 PM

Ms. Nerenberg, I think it’s completely unnecessary to tip on tax. The server should be tipped on services provided, and the obligatory tax bloats the cost of services rendered.

Posted by: Suz, Nov 12, 2008 11:54:36 AM

I’ve tipped post-tax ever since I got a job with a salary, partly because I know that servers, waiters, and bartenders have a tough job and are often not paid very well - they rely on the tip - and usually have to share some of it. It’s improved over time because my salary has increased, and I also see the benefits of tipping well.

Besides, on most meals, what’s the skin off my back to chip in another dollar or two? That’s the cost of a soft drink at 7-11 that would make a bigger difference to the restaurant employee’s life. I figure as long as I’m able to afford it, I’ll do it.

Posted by: Silver Spring Moto-Mouth, Nov 12, 2008 11:17:03 AM

After paying $10 for a hamburger, I tip about $1. I go 15-20% for a formal meal, though.

Posted by: Josh, Nov 12, 2008 09:11:49 AM

Used to be a server. I know what goes into service, i know what to expect from a server, and when something is a server’s fault, or the fault of the kitchen....
18-20% is my standard, but I won’t hesitate to give less if I get poor service. Too many servers expect to get the 20% without putting in the effort. Yeah, it’s a tough job. Suck it up. Know what’s on your menus. Be attentive but not overbearing. Don’t try to be a salesman/woman.

For the most part, the extra 10% on a bill shouldn’t make a big difference either way for the tip. on a $100 check, it’s $20 v. $22. The exception is with wine. I won’t tip a full 20% on bottles of wine, since there is typically little service associated with it. sorry, i’m not giving you $10 for pulling out a cork.

Posted by: Guy, Nov 12, 2008 08:24:30 AM

I usually tip 20% post-tax, but 15% if the service is really crappy.

Posted by: Nancy, Nov 12, 2008 06:35:26 AM

I will tip at least 20% post-tax and once in a blue moon, a little less if the server is horrendous. I almost always get very good service because I tip well and as a result I very rarely have a bad dining experience, service-wise. I also try and tip a little better to make up for some of the bad tipping taking place.

I eat out quite a bit (5 or 6 nights a week) and have seen servers in tears because many people tip next to nothing a lot more often than you think. My estimate would be about 7 out of ten times, the tip is less than 15% and about 2/10 times it’s less than 5%. I usually eat at the bar on weeknights and I frequent Penn Quarter and U Street establishments which makes a big difference as opposed to eating in the main dining room and other neighborhoods. Yes, the evidence is only anecdotal but ask a good server next time about tips. You may be surprised about how bad it gets.

I am not rich by any stretch but if my extra two dollars helps out a server who is working hard and is pleasant, it’s a no-brainer. And more selfishly, you pay for the service you get.

Posted by: Dean, Nov 12, 2008 06:33:45 AM

I’d like to hear what people have to say on tipping on comped checks - not because service was bad and meals were free - but for menu specials, happy hour deals, etc. My husband and I frequent a place where they have a half price pizza night. I think we should tip on the full price of the pizza, but my husband thinks we should tip on the actual check. Any thoughts?

Posted by: Want to be a good tipper, Nov 12, 2008 06:20:52 AM

I completely agree with all the posters who say 20%, post-tax. My husband and i were just discussing this the other night and it had never occurred to EITHER of us to tip pre-tax! Neither of us were servers, but both of us understand how hard of a job it is. If you can’t spare an extra few bucks for someone busting their butt, then don’t eat out. If you spend $100 on a meal, then you are looking at an extra two dollars...TWO DOLLARS....to tip post-tax. Come on people, get a life. Those of you who tip 15% for good service need to stop eating out, period. Or let the rest of us come to your workplace and judge how hard you actually work, and whether you truly deserve 1005 of your current salary!

Posted by: Reston, Nov 12, 2008 04:39:19 AM

To answer the question: I always tip 20% on the total check. That includes tax. If the service is horrible (and I don’t mean the server was busy or there was a kitchen issue) then less depending on how the situation was handled.

As for all of these lower percent tipping arguments- If you want to tip less because "who can afford to tip 20%" then stay home. If you are concerned about the pre or post tax thing, fine, but honestly I don’t understand the big deal, even if you have a $100 dinner the difference between pre and post tax tip is $2 (tipping on $100 vs $110). Two Dollars.

To address the strange desire to see people working hard to determine whether they ’deserve’ to get paid (and make no mistakes that’s what it is, not ’appreciation’)- servers and bartenders come in several hours before you do to set everything up which includes everything from polishing glassware, stocking the coffee station, setting up tables, and much more. That part of the job makes the rest of what they do look easier. Aren’t you glad that you aren’t paid by someone who looks into your office for an hour or two every afternoon and decides your pay based on whether you look like you are doing a good job?

Posted by: Oscar in Logan Circle, Nov 11, 2008 08:19:26 PM

This is a WHOLE LOT of arguing over what usually amounts to like a buck forty. They’re servers. They’re not rich. If they did a good job, just take the two first numbers at the bottom of the bill, double, and move on.

Posted by: BdM, Nov 11, 2008 07:52:44 PM

I tip 15% post tax if the service is good, if the service is bad then tip = 0%. To say a minimum of 15-20% is ridiculous! Tips show appreciation and you have to earn appreciation, not expect it.

Posted by: BePragmatic, Nov 11, 2008 04:55:11 PM

I usually tip 20% post-tax but rounded up or down depending on circumstances.

Posted by: pat, Nov 11, 2008 04:22:01 PM

Standard 20% post -tax.
Very crappy gets a 15%.

I was a server but never felt entitled to anything. And always knew that I was a server bc I CHOSE to be a server, gave the best service I could and at not point felt anybody was obligated to distribute their wealth to me. Made me work harder and get above the 20% mark. :-)

Posted by: wendaroo, Nov 11, 2008 04:14:09 PM

All servers start at 20 percent after tax. You can go down or up from there. Standard service receives 20 percent. Exceptional service will get you 25 to 30 percent. If service is god-awful you don’t get tipped, barring extenuating circumstances. However, there are exceptions. I never tip less than $2.00, regardless of the total, and you can always earn the cute waitress bonus of 5-10 percent (yeah, life isn’t always fair).

Posted by: Ryan, Nov 11, 2008 01:48:03 PM

wow, I feel like a piker. I always tip 15% pre-tax, and round up. This is really eye-opening; I have to rethink my instinctual tipping methodology. Waiting on tables is a hard physical job and patrons are generally distracted and not all that nice. These are useful posts.

Posted by: susan f. , Nov 11, 2008 12:50:25 PM

My husband and I both did our stints as servers back in the 10% days. We tip 20% after tax as a rule, unless very please, or very displeased. If you can’t afford to tip, don’t go out! (Tip--for example, on a $100 tab, double the first two numbers-- $20 tip! works for all figures. Not hard, guys!)

Posted by: pamela, Nov 11, 2008 12:43:58 PM

Servers - 20% post-tax (though I get the pre-tax argument)
Cab drivers - ZERO.

Posted by: Taylor, Nov 11, 2008 12:37:25 PM

I always tip pre tax and always 20% both my daughters were servers and I know how hard they work and how much they have to juggle. They served me the pre tax meal the rest goes to the givernment.

Posted by: Amy, Nov 11, 2008 12:21:35 PM

Who ever heard of such a thing? What kind of a tip is it if the server gets to demand a minimum? And the post-tax argument makes no sense. Servers in high-tax jurisdictions should receive more that others just because? This attitude from servers is exactly why there are a number of people out there who refuse to tip altogether. Set your own standard, and stick to it. I would personally rather see greater variance to reward good service. If you can afford it and the service wows you, tip 50%, tip 150%. Why are we encouraging patrons to conform to a static tip rule? If that’s what we want we should just lobby restaurants to set a service fee -- it can even be including in the price of food items. The $10 burger is now $12 and you get your 20%. And nobody needs to tip.

Posted by: ServiceWorkersUnion, Nov 11, 2008 12:15:25 PM

For decent service, always 20% and always PRE-Tax! The 10% food and drink tax in DC is twice what it is in most other places and I don’t see why I should tip on a tax that has nothing to do with the service provided to me. That doesn’t make any sense. And why are diners blamed for being the "cheap" ones when it comes to tips. How about the restaurant owners who pay their staff $2.33/hr! Restaurants should build the service fee into the cost of the menu items and pay their staff fair hourly wages.

Posted by: Sarah, Nov 11, 2008 12:08:08 PM

I always tip 20%, after tax. Many people don’t realize or consider that servers don’t keep all the tips they receive. Most servers tip out 25-35% of their tips to support staff (food runners, bussers, etc.). If service is bad, then of course you can temper your generosity, but be mindful it’s not just your waiter/waitress whose income you are affecting.

Posted by: ServerinDC, Nov 11, 2008 11:57:25 AM

What about when you are sitting at a bar eating (and ordering from the bartender)? Is it okay to tip 15% because they are doing less than a server? Eveytime I’ve ate sitting at a bar, a bus boy brings out the food from the kitchen to the bartender, then the bartender places it in front of me? If I still should tip 20%, then arguments about working hard as a server are irrelevant.

Posted by: Your name and a comment, Nov 11, 2008 11:40:51 AM

I generally leave 20%. Less if it’s absolutely horrible and more if the service is fantastic. I never really thought about tax. I guess I tip 20% post-tax.

Plus it’s easier to calculate 20% in my head vs 15 or 18 :p

Posted by: michelle, Nov 11, 2008 11:24:50 AM

I understand the argument for pre-tax, but as a server I always calculated from post-tax. I usually expected 18-20% for good service.

As a diner, I usually give 20% post tax unless service was noticeably bad. Servers make basically nothing by the hour--I received pay checks for literally $0 because my wage was all taken out in taxes so throwing in a few extra dollars makes a difference.

Posted by: another former server, Nov 11, 2008 11:20:48 AM

I tip 20 percent post-tax at a minimum, but usually more. I used to wait tables and it’s hard work. What’s an extra few bucks here and there when you’re making someone feel appreciated?

Posted by: 20 Percent in Arlington, Nov 11, 2008 11:18:03 AM

As a former server, who has now long since left the service industry, I always tip 20% post-tax and often round up if service is good (and down if the service bad). If you can’t afford the extra $5-10 that is usually the difference between 15-20%, then maybe you shouldn’t be eating out.

Posted by: another former server, Nov 11, 2008 11:16:17 AM

I always tip post-tax and generally try to hit 20% unless the service was absolutely deplorable and that deplorableness was clearly the fault of the server, and not poor management of resources, or the kitchen staff.

I figure waiting tables is a damn hard job and (unless you are in a REALLY nice restaurant) underpaid and I don’t mind a little redistribution of wealth ifyaknowwhatimean.

Posted by: Kim, Nov 11, 2008 11:13:34 AM

Usually 20% post-tax.

Though if I’m lazy, and in VA, I’ll sometimes do 25% pre-tax total - to get both the tax and the tip.

That really depends on the service, though - it’s usually only if the service has been slow enough that I don’t want to wait.

Posted by: SeanMike, Nov 11, 2008 11:13:18 AM

20% post-tax. If I can’t afford to tip at least that much, then I shouldn’t be dining out.

Posted by: Dawn, Nov 11, 2008 11:07:46 AM

hmmm that’s a tough one ...

I usually do 20 percent post-tip ... but sometimes I get lazy, double the tax, and round up - I’m not one to bust out my cell phone.

Posted by: JT, Nov 11, 2008 11:04:11 AM

I always tip post tax, and a standard of 20%, unless the service was atrocious. Usually that extra 5% amounts to just a couple of extra dollars, which doesn’t seem too bad compared to the price of my daily caramel apple cider from Starbucks, which is really how I justify most things in life.

Posted by: Marissa, Nov 11, 2008 11:03:00 AM

15 percent post-tax. Who can afford to pay 20 percent?

Posted by: Matt, Nov 11, 2008 10:53:24 AM

I normally tip post tax...15% for good/standard service...20% for great, personable, positive attitude service.

Posted by: Jerry @ The Stogie Review, Nov 11, 2008 10:49:42 AM

Always post-tax. 20%. Go ahead and dock us for bad service, but get out of the 1970’s and cough up the couple extra dollars. If you say we’re lazy, then you have no idea what it takes to work as a server. Enough said.

Posted by: former server says:, Nov 11, 2008 10:49:04 AM

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