this post was submitted on 14 May 2024
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The 15% of a meal thing never made sense to me either. Does it take any more work to carry a $60 steak to a table than it does a $15 steak?
It's not My job to pay some company's employees a living wage when I don't even make a living wage myself.
If I tip I generally do it based on the work/effort rather than the price.
It's a percentage because the $60 steak was assumably at a nicer restaurant where you received more in depth service.
Fine dining servers may only have a couple of tables at once, or even for the entire night. You're paying more for more individual attention.
It also scales in reverse. A server on a shift with a $10 blue plate special will probably have 10 tables before things go off the rails. They'll also put serious work into getting your ass off that table the minute your plate is clean.
The reason why restaurant tipping is usually percentage based is because the level of service expected scales with the price of the items on the menu. The expectations on servers in fine-dining is a lot higher than a neighbourhood pub and so is the price.
I feel that way about bars - expensive wine is not harder to open than cheap wine. Had a fight with my husband about it because he once ordered a VERY expensive drink and then started to tip 20% on it.
In the UK a few pubs have started the "how much would you like to tip?" When you pay by card.
When I see that, it's always the last pint I buy from there.
Tipping is not customary here. People tip if they think the service is exceptional or they might "buy the bar tender a drink" if they want to build a relationship as a regular. I'm not OK with this shitty American culture creeping in.
if your getting the same service at a place that charges 15 vs 60 a steak that's pretty bad. it's not just carrying the food.