When dining at a restaurant, what are your "litmus" tests for your more generous tips?

Question

what's the most you have tipped? why?

By choice, I'm not a waiter anymore. But, I did make a LOT of money all the years that I was. I've gotten $40 from a single customer, and I've been tipped $10 just for coffee (it was a "kindly, leave us alone for awhile" situation). I was pretty damned good, but I'll admit I've unleashed my attitude towards stiffers (returned tips, refused to serve, told the other serving crew about them, etc.).

Answer 1

my only litmus test for restaruants is if they keep my drink topped off (water/soda/whatever) and..... nice attitude, no chit chat, clean looking, no errors in order on and on and on

Answer 2

Well, Ron,
Since you look like a waiter, I'll tell you how I tip.
1. Timelyness. The faster you get your *** over to my table and ask me what I'd like to drink while I'm looking at the menu counts for 5 pct;
2. Grovelling. Sorry, Ron, I may be dressed in cut off jeans and a tank top while you're in a tux, but if you don't treat me like the King of Siam, you lose 5 pct.
3. "How's Your Meal?" Don't come by the table 30 seconds after you put the plate down and ask me. Keep an eye on me and after two or three bites, THEN come ask. And make sure you get to the table after I've swallowed, not just after I've taken a bite: 5 pct.
4. Keep all my glasses filled. Coffee, water, booze, whatever, but before you fill them, ASK!, "would you like a refill?" I hate it when someone sneaks up and tops off my coffee without asking.
As much as 15 pct.
As for your question: the most I ever tipped was 200 percent!
That's enough for now, Ron.
You better hope you never see me. I stiff waiters regularly.

Answer 3

I am a server...have been since I was 13...I work in 2 different restaurants, one a diner and one a steakhouse supperclub...I can tell you that here in ND, most people tip 20% on the full bill, but the dinner is a 5 hour shift that I can come home with $50 in tips...the steakhouse is a 4.5 hour shift and on the average, I bring home $200-$300, depending on the amount of customers, I have gotton 2 and 3 hundred dollar tips off of a 10 top...I myself, tip according to service and NEVER quality of food..The waitress or server always deserves a tip when doing their job well...the way the food is prepared should have nothing to do with the gratuity left...I believe you reep what you sew...If they are good to you...you should return the jesture...Isn't it "do onto others as you would have done to you?"

Answer 4

It's nice to hear a server who wants to know how to earn more money...so many of them simply want to complain about not getting what they are "owed." The fact that this is your focus puts you far ahead of many of your colleagues.

Everyone is different, I suppose, but here's what makes me THROW money at a server in a restaurant, in order of importance:

1) Be genuinely glad that I'm there. There are servers who you just know said to themselves, "Oh, no...not ANOTHER table! How long is this night going to go on?" when they realized they'd been seated. Don't be a putz. Be glad that I'm there, and see me as a chance to show off all your skill, the food that you are proud of, and make some money.

2) I, personally, hate wading through the choices on the menu. I know darn well that my server has eaten most of this stuff at some point, and knows what items people really love. A server can score very big points and dollars with me by walking me through a few things on the menu. I've had servers go so far as to ask me what I do/do not like (spicy, healthy, beef vs poultry, etc.) and pick out my food for me...these rare servers have been known to end up with a 40%-50% if they've made great picks.

3) A server who is managing their time well enough to really talk to me about my dinner at the beginning, and is then able to make only brief visits to follow up will allow me to enjoy my meal with the people I chose to go out with...You'd be surprised how little that happens.

4) Make sure that all the dumb little things go right. All of your hard work is seriously tainted when my drink goes empty, I run out of napkins, or I don't have the silverware I need.

Having said this, I can normally be counted on for a 20% tip as long as nothing went seriously wrong. These are the things that will drive me above the 20% mark.

Answer 5

Proper etiquette dictates that 15% is appropriate for all service in a restaurant, but I personally will exceed this for excellent service and not tip the average for bad or rude service. I understand that tips is how a lot of serve staff pay their bills, but if they are rude or don't know how or want to do their job, I am not going to reward it.
Indeed, if someone returned a tip to me that they felt was less than what they wanted, I would thank them and take the money back, and then promptly see to it that they were fired. If that sounds harsh, consider that a tip is gratuity, a reward for standard service and not a given. By returning it to me or presenting me with further bad attitude they are reinforcing the assertion that I was correct in decreasing or deciding not to tip.

Answer 6

It's got everything to do with the unexpected. I remember a server who approached my table and recognized my father from a restaurant in another city where he used to travel for business. That personal touch led to a big tip! Also, a few nice waiters in Italy gave my whole family free shots of Lemoncello after our meals, and this was always rewarded kindly!

If the service falls within the "polite but expected" category then I go for a 10-15% tip, but if they go above and beyond then it's closer to 25%.

Answer 7

Has the sense to leave us alone when we need to be left alone and when we need to be served. Good attitude. Honest about what's good on the menu that evening. Not pushy about ordering more food. Basically there when needed and invisible when not.

I've left $20 (40% tip) before. Generally I'll leave 20-25% if they do the above. 10-15% if they don't.

Answer 8

If my drink never hits bottom,they don't talk too much or kneel down when they take my order. I have kids and if they go out of their way,or don't show that they're being inconvenienced in any way by the requests I may have, they will get at the least 25%. I also tip extra If my kids leave a big mess.

I don't remember the biggest tip, but If I get great service,they will get a great tip.

Answer 9

Without looking at the other answers, which i think would be unfair, I must admit that when i was flush with money an we went out to eat at my favourite restarant...there were several of us, and it was an expensive place, I tipped $225.00...yes it was expensive, however I didnt think that everything included that it was that outrageous. on my own I have tipped as much as $60.00 for good service simply to dine alone, and I tipped part of this upfront. $20.00 upfront and $40.00 at the end, I NEEDED the time alone.
I know that there are people who would NOT do this, however once I waited tables and it's nice to have a surprise once in a while....rarely have i left nothing.
Would I do this again? YES!!!!! Thanks.

Answer 10

Well, I would have to be completely honest and say that I don't believe in tips. I believe that it is horrible that a person would have to tip to make up for the companies stinginess.....it's wrong. Unless you are a big humanitarian...I wouldn't tip, it just gives companies an excuse to exploit their employees.

Answer 11

first , dont come over to the table more than once every 15 mins or so unless they signal you! really hate it when a waitress hovers! then keep the drinks full, and smile! and dont tell me about your kids ive got enuf of my own, and the one thing that will absolutely guarentee you wont get a tip is if when you refill a glass you reach OVER my plate to get the glass and hold it with your sweaty fingers where i put my mouth! who knows where your hands have been and whats hanging off your shirt sleeve!