If you dine out, you should read this...

[JenBKR]

What I would object to is the 18% minimum tip. For two reasons, first I object to being told what the minimum tip/contribution/voluntary payment of anything is. Second, the reasoning is faulty. This says that because the cost of living has gone up since 1960 the percentage of the tip should go up. But the cost of the meal has also gone up since 1960, so the actual monetary amount being left as a tip has kept stride with the cost of living. The percentage does not have to be increased. For example, I would have paid $4.00 for a meal in 1960 and left a .60 tip. In 2007 I will have to pay $12.00 for the same meal and will leave a tip of $1.80 (probably will round it up to $2.00), an increase of 230%, and that is without raising the "minimum" tip.

I completely agree. I always tip based on the service I receive - but I do always leave a tip. I don't really like being told how much I am 'supposed' to leave. I do generally tip around 15%, and around 20% if the service is exceptional. I can't imagine not leaving a tip at all though, the service would have to be about nonexistant for me to do that.

[Lady's Human]

I normally tip extremely well, especially when it comes to breakfasts. If I tipped based on the bill, it wouldn't be much of anything normally.

All I ask is friendly service, and keep my coffee cup full. If the service is really good, I'll leave 50% of the bill for breakfast, which would amount to what a normal tip would be for a regular meal. The waitress/waiter is working just as hard, no need to give a lousy tip.

[Edwina's Secretary]

I eat out often. I travel frequently for my work. So often I am eating alone.

This week I arrived at my hotel...no restaurant....

So I go next door. A hotel restaurant. No smile. No greeting.

I have to ask to be seated. I have to ask for water.

I see clam chowder in a sour dough bowl. I order it and a diet soda.

My soup is brought to me in a china bowl. What about the sour dough? I ask. "Oh, you want it in a sour dough bowl?" as if I were making a bother.

Afraid what he would do and how long he would take to do it...I said I would take it as he presented it.

No refill on my soda. No inquiring of any kind.

I had to flag him down for the check.

So what should I have tipped?

[Lady's Human]

Sara, I wouldn't have left a cent.

No service, no tip.

[lbaker]

I would have left 10% or a bit less with a comment to the server AND the manager that I was leaving 50% of what I normally would because the service received was only 50% of what I had expected "of a hotel restaurant of this caliber" or something equally as condesending (snotty?), especially if I were dressed in professional business attire (and yes, I do own and wear some when I am traveling on business )

p.s. In many places now water is served only when requested because of the drought. At least the soup was consumable and hot I assume. When I have had to wait for the check after trying to get his/her attention I have been known to go straight to the cashier and explain the situation, demand the check and in such cases have not left a tip.

[Edwina's Secretary]

I left 15% and resented every penny! I suppose I felt guilty as it wasn't a very large check. But to pay a 15% surcharge for food NOT as it was described, poor service....Doesn't make me feel good...

(btw...LB...there was no cashier...it was waiter takes the check...and the last thing I want to do in the evening after traveling/working all day is seek out the manager, haggle, complain, be patronized., etc.)