Do you give 10% or 20% or nothing

**Rik** · 20 June 2012, 09:53 PM

I think it depends upon the culture, where you are.
In the UK, tips are not a normal thing.
Having said that, if you genuinely get great service in a restaurant, then you probably want to leave a tip.
But, why (as the OP asks) are we not expected or obliged to do the same in other places?

What annoys me is when you go to certain restaurants, in small print and right on the back page and right at the bottom, it mentions 10% service charge.
This to me feels like that they are demanding a tip.
We normally look at the prices on the menu and not expect something different when the bill arrives.

**pauland** · 20 June 2012, 10:44 PM

In the UK, tips are not a normal thing

I've always tipped in restaurants, here in the UK and considered it to be the norm.

**gwpriester** · 20 June 2012, 11:39 PM

I think unless someone has a different formula for tipping, we're done here. Agree? (Only post if you disagree. We're wasting bandwidth going round and round on this question).

**angelize** · 20 June 2012, 11:39 PM

A good server works very hard for brief periods of the day

Not so. Many restaurants/cafes are open all day long and when it's slow the staff don't sit on their laurels. There is always work that needs to be taken care of, often when people eat out they leave a mess behind. cleanliness is important in a restaurant, when it's slow floors need to be swept, windows wiped clean, bathrooms cleaned and sanitized, etc

Often at least here, there are no separate bussers so all this stuff is done by the waitresses when it is slow, and when going off shift you don't leave until everything is set for the next shift. Salt and pepper ketchup bottles etc must be filled and you leave the oncoming staff with clean work areas, etc. They get to start fresh and they do the same before they leave so you get to start fresh.

I used to work a full day opening for breakfast and going off shift about 4pm aside from my breaks I was always doing something.

**handrawn** · 21 June 2012, 09:51 AM

Originally Posted by gwpriester

I think unless someone has a different formula for tipping, we're done here. Agree? (Only post if you disagree. We're wasting bandwidth going round and round on this question).

As one of the two moderators of this forum Gary I disagree - if anyone has anything to say they can say it as far as I am concerned, that is what this forum is for...

**gwpriester** · 21 June 2012, 01:35 PM

As one of the two moderators of this forum Gary I disagree - if anyone has anything to say they can say it as far as I am concerned, that is what this forum is for...

My bad.

**skech** · 21 June 2012, 02:39 PM

I think it is great that we can have these discussions and as this is a global forum we can even learn about each others cultures and practices so I am 100% in agreement, it shows that we are an articulate bunch with our own opinions.

**Karateed** · 21 June 2012, 09:07 PM

I agree with tippig to the required level of service.....I usually tip around 15-20%. What I don't agree with are those places that serve up food in a booth having a TIP prompt on their cash collecting machines. I don't say they don't work hard but if I see that, I don't frequent the place any more.

When I challenged the worker as to why they had it on there she said it was because they work hard too....So do I but noone is tipping me.....yet......

Just another thought.....

**mwenz** · 21 June 2012, 09:18 PM

Just as an aside...

My second job is design and layout. I recently finished off a book for an author in ID who was so pleased once it was printed that I was tipped $750. My point is that tips can come to people who do not work in traditional employment where it is customary. It's not the first time this has happened with me.

I look at tips like non-contractual bonuses. They are literally a gratuitous act by the giver. Neither to be expected nor demanded but appreciated when they do happen.

And I also do not frequent restaurants who include tips in the bill.

Take care, Mike