At a restaraunt, what do you base your tipping on?

Answer 1

Quality and speed of service,correct food order supplied,manners and attentiveness.The actual food is down to the chef so the quality/cooking of it is not the waiter/waitresses fault.

Answer 2

If I only leave 15% it's because the server screwed up somewhere. Decent service gets about 20%, good service I'll usually tip around 30-35% and I have left over 50% a few times.

Answer 3

I tip based on 20% of the total bill unless the service is intentionally bad.

A server can't help a slow kitchen or cook who refuses to cook according to order and a server's tip should not be lowered for stupid reasons.

Answer 4

20% regardless. Unless the service REALLY sucks and I never take off for the quality of the food. It's not the servers fault.

Answer 5

If my glass goes dry, I do not tip. Good service will fetch a hefty tip from me. I also don't like to be overserved.

Answer 6

I use the calculator on my mom's cell phone. I put the price in, and it automatically gives me 15% of it!

Answer 7

friendliness and attentiveness of the server-if the food takes a long time it is not usually the servers fault, but I do expect a good server to keep me updated about it................

Answer 8

15% on the food. I do not include alcohol.

Answer 9

if my glass does not empty i give 20% otherwise 15%

Answer 10

They get a tip if they don't call me honey or sweetie (huge pet peeve).