Do You Tip 20% Every Time? I Don't

I worked in food service for several years during college, so I know just how much gratuities can mean to a server. This doesn't mean however, that I'm going to tip 20% or even 15% every time I go out to eat or drink.

I feel strongly that a tip should still be based upon the level of service and level of work entailed, not just the act of "service" alone. I typically leave a 15% to 20% tip. I have on occasion left 10% when the service is really terrible, but never lower than that. I know how little most servers make an hour, and the energy and efforts entailed in their work, so in almost every case, I feel that they are entitled to at least something.

Here are some of the factors that I take into consideration when determining how much tip to leave.

I've Been There

Everyone has an off night. I've been there; I know the feeling, and even if it does occasionally excuse poor service, it doesn't mean that a server shouldn't be tipped accordingly. Like an actor going on stage, a server must try to put on that fa§ade of good humor if they going to expect a good tip in return. However, I realize that while many actors have been servers, not all servers are actors, and it's not easy to act their way out of a bad breakup, death in the family, car accident or other incident or personal issue that could be weighing upon them when they are serving me.

But customers aren't mind readers and while they might sympathize with a server if they were aware of his or her situation, it doesn't mean they should have to sacrifice their dining experience because of it.

I Could do that Myself -- and Have

I can pour myself a beer. Believe me; I've had plenty of practice. So when I go to a bar or restaurant to have a drink, I expect a little more than a grim-faced automaton standing there to greet me, take my order and slosh a beer in front of me.

I go to a restaurant or bar to enjoy a level of service and atmosphere that I don't typically get at home. Therefore, my tip will correlate accordingly. Great service equates to a 20% tip, maybe a little more. Not so great service will be a 15% tip, maybe a little less.

The Pace

I mention pace knowing full well that the speed of service isn't always directly under a server's control. Kitchen issues, angry customers, POS system crashes, and a variety of other problems can affect how quickly a server is able to bring my order, and I will certainly try to factor such issues into my tip equation.

However, if the restaurant is dead and I see the server lollygagging with co-workers or mysteriously disappear for 25 minutes, it makes a difference. I'd get busted if I tried that at my previous food service jobs, and I'm pretty sure my tip would be diminished by my customers accordingly.

Where Does that Tip Go?

There is a final factor that comes into play that affects how I tip. When I'm out at a restaurant, I often try to watch where cash tips go. This might sound odd, but it can make a difference.

If I see cash going into a communal pot -- as many restaurants do -- it likely means that tip is being split among various parties. The split might include servers, wait staff, even back of house personnel that I may not even see during the course of my dinner. This means that even if my server wasn't great, I might still tip reasonably well. I don't find it fair to penalize the person who was perfect in refilling my water glass, tidying up my table or bussing my dishes just because the server wasn't up to par.

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Disclaimer:

The author is not a licensed financial professional. The information provided in this article is for informational purposes only and does not constitute legal or financial advice. For financial advice, readers should consult a licensed financial advisor. Any action taken by the reader due to the information provided in this article is solely at the reader's discretion.