All Out

A Lesson in Growth

The following is something I'm not so proud of, but it is something that brought me to where I am now. A lesson in growth.

The following is an article I plan to submit to a website that is looking for bloggers.

Wish me luck.

TIPPING
Who are the best tippers? Are you a good tipper? When is it too much, not enough? What do you base your tipping on…service? Food? Or do you just do the math and leave a flat 15%? When you travel, tipping is always an issue. Let’s face it; some people are just plain cheap.
Me, being that I am in the service business, I tend to be more critical of everything. However, I always leave a substantial tip, I know the ins and outs and what goes on behind the scenes. Most patrons do not. They tend to blame all on the service provider. Like they hold the World in their hands. I am a cook, usually behind the scenes. Nevertheless, the customer is foremost in my mind.
Most everything I do has a direct effect on what kind of tip the server gets. The service is very important, of course. But if the food sucks, so does the tip.
Not knowing the proper tip or gratuity for a service can be very unsettling. The rest of your party might not know it, but inside you may feel highly stressed as you walk up to the coat check or curbside check-in. The challenge is not everyday situations, but when you are taken out of your normal environment. For example, if you travel only occasionally, hotel tipping etiquette can be a real mystery.
Remember that tipping is discretionary. If you don't think tipping is necessary in a particular circumstance, then don't tip. If you don’t mind the nasty looks.
Have you had a hard day traveling or at work? Do you feel a little grumpy? Were you sharp with someone?
Well, guess what! People in service industries don't always have great days either. Show them a little mercy and assume the best about them. Maybe your waiter is a little absent-minded because his mother is sick in the hospital.
Instead of skipping the tip, talk to the manager about poor service.
Pre-tax or post-tax?This is a common question. Custom says that tips are calculated pre-tax, but many people just use the total bill either for the sake of simplicity or to be more generous. In other words, either way is fine.
Coupons and gift certificatesIf you received a coupon or gift certificate, how do you calculate the tip? Tipping is always based upon the normal price of the good or service. If you get a coupon for 20% off, then tip on the original price. The amount of work done by the server is not less because you paid less. If you have a coupon for a free entree, then tip based upon the regular price of the entree.
Many gift certificates today act more like a debit card. A $50 card is the equivalent to $50 cash, but it can only be used at the named store or restaurant. In that case, you can use the card to pay for the tip as well as the food or service. If you have a gift certificate for a free meal or spa treatment, call the manager before you go and ask if the gratuity is included. If it is not, ask for the estimated value of the gift certificate, and then tip in cash based upon that amount.
Restaurants or barsIf you get awful service, talk to the manager. The manager cannot correct the situation if he doesn't know about it. Skipping the tip will not accomplish anything, and the next poor customer who gets that server will get the same service you did.
If you are buying the meal and someone offers to get the tip, tell him or her next time, and you pay the whole thing. This prevents any uneasiness about them seeing the amount of the bill or worrying that they will be stingy on the tip.
Restaurants report a percentage (around 12%) of the gross sales for food and beverage to the IRS for their staff. This means that if you have a $200 food bill and $200 wine bill, the restaurant will report 12% of $400 or $48 as income to the server. In other words, the server has to pay tax on it whether you tip it or not. If the restaurants do not report it accurately, the IRS audits the restaurant and the wait staff.
Please don't get hung up on the 12%. It is just a reasonable example. I recommend tipping 10-15% on the alcohol and 15-20% on the food. 10% on the wine is perfectly acceptable. Whether to tip 10 or 15 percent would depend in large part on how helpful the server was in choosing the wine and serving it.
Food server - 15-20%.
Self-service restaurant or buffet - Nothing unless there is some service. Tip 10% if the server delivers all or part of your meal or keeps your drinks refilled.
Takeout - If you get good service, in other words, the waiter gets and packages the food, then at your choice you can tip $1-2 or up to 10%. Nothing is really necessary.
Drive through - Nothing.
When breakfast is included in the price of the hotel room - Estimate the value of the meal by looking at a menu. If there is no breakfast menu, consider the quality of the hotel and the price of an evening meal, then make your best estimate. Your tip is 15-20% of your estimate.
Counter service - 15-20%.
Cocktail server - 15-20%. For free drinks in Vegas, tip $1-2 per round.
Bartender - 15-20% or $1 per drink. If at the bar before a meal, settle up with the bartender before you go to your table.
Wine steward or isomerism - 10% of wine bill.
If a bar has a cover charge, you do not tip on it.
Busboys - Nothing, unless he did something extra special like cleaning up a huge mess. Then give him $1-2.
Maitre d' - Nothing, unless he gets you a special table or the restaurant is full and you had no reservation. Then give $5-10 or more.
Coat check - $1
Restroom attendant - $1
Separate checks - If you want separate checks, ask the server to go ahead and add 18% gratuity to each check.
Musician that visits table - $2-3 if you make a special request. Optional if he just stops by and plays.
Musician in lounge - $1-5
Tip JarsThey're showing up everywhere -- tip jars. Most people hate them. Where is it appropriate to leave a tip in a tip jar? I had to do quite a bit of research on this. We'll cover some of the basics.
Starbucks - Nothing.
Any fast-food restaurant - Nothing.
Buffet-lines or cafeterias - Nothing. If there is a person who comes around and keeps your tea glass full, tip him personally $1-2.
Donut, bagel or coffee shop - Nothing.
Sports arena concession stands - Nothing.
If you get the idea that tip jars are out of place at any food-service establishment that does not actually bring the food to your table and keep your drinks refilled, then you are correct.
Laundry service - Nothing.
Car wash - $2-3 for a car; $3-5 for an SUV or large vehicle. If there is a tip jar, leave your tip there. It will be split among the workers. Otherwise, tip the person(s) who did the cleanup after the wash.

Feel free to tear me apart...