On 2014-12-06 10:13 AM, jmcquown wrote:

>> I wondered about that, as it carries a higher price than the lobster
>> item, but of course it didn't define the lobster. Maine? Florida?
>> African? Just the tail? Hey - maybe they want the customer to have
>> to 'grill' ye server a bit, thereby establishing a rapport and, hence,
>> maybe a fatter tip?
>>
> No tips involved. You're automatically charged 20% gratuity.
>


That should be a deal breaker. The old standard was 15% for good service
and some would give more for exceptional service while others might give
more because they think that others would stiff the wait staff on their
tips. 20% on a sure thing is IMO excessive.

On 12/6/2014 12:14 PM, Dave Smith wrote:

>>>
>> No tips involved. You're automatically charged 20% gratuity.
>>
>
>
> That should be a deal breaker. The old standard was 15% for good service
> and some would give more for exceptional service while others might give
> more because they think that others would stiff the wait staff on their
> tips. 20% on a sure thing is IMO excessive.
>

In the past few years it seems to be heading toward the 20% as the
norm. .

I vary depending on the service and effort expended. I'm never cheap
about it though, servers do have to make a living too

Cartoon I saw recently:
Husband: I tip 25%
Wife: of the time.

On Sat, 06 Dec 2014 12:46:47 -0500, Ed Pawlowski > wrote:

> On 12/6/2014 12:14 PM, Dave Smith wrote:
>
> >>>
> >> No tips involved. You're automatically charged 20% gratuity.
> >>
> >
> >
> > That should be a deal breaker. The old standard was 15% for good service
> > and some would give more for exceptional service while others might give
> > more because they think that others would stiff the wait staff on their
> > tips. 20% on a sure thing is IMO excessive.
> >
>
> In the past few years it seems to be heading toward the 20% as the
> norm. .
>
> I vary depending on the service and effort expended. I'm never cheap
> about it though, servers do have to make a living too
>
> Cartoon I saw recently:
> Husband: I tip 25%
> Wife: of the time.

Locally, I think restaurants understand where people draw the line -
so they add 18%. Service is usually excellent, so it's always an
option to boost it to 20%.

--
A kitchen without a cook is just a room

On 2014-12-06 1:35 PM, sf wrote:

>>> That should be a deal breaker. The old standard was 15% for good service
>>> and some would give more for exceptional service while others might give
>>> more because they think that others would stiff the wait staff on their
>>> tips. 20% on a sure thing is IMO excessive.
>>>
>>
>> In the past few years it seems to be heading toward the 20% as the
>> norm. .
>>
>> I vary depending on the service and effort expended. I'm never cheap
>> about it though, servers do have to make a living too
>>
>> Cartoon I saw recently:
>> Husband: I tip 25%
>> Wife: of the time.
>
> Locally, I think restaurants understand where people draw the line -
> so they add 18%. Service is usually excellent, so it's always an
> option to boost it to 20%.

If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.

I know we have been through this before, but the old standard was to
tip 15%. Some people are under the impression that it should be higher
because of inflation and higher prices and higher cost of living these
days. I have suggest that when prices go up and the percentage remains
the same, the tip is automatically higher. My son, who managed
restaurants, thinks 15% is appropriate.

On 2014-12-06, Dave Smith > wrote:

> I know we have been through this before, but the old standard was to
> tip 15%.

I KNOW you are older than that!

I'm only 66 and I can remember when the "old standard" was 10%. Then
it went up to 15%. Now, ppl are beginning to feel guilty with less
than 20%. What horsepucky! As you so correctly point out, it's a
gratuity.

Besides, resto owners KNOW what their employees are receiving and make
appropriate adjustments. Like getting state laws passed which --due to
tips/gratuities-- allow resto owners to pay waitstaff far below
the minimum wage. And some states allow the owners to pay less than
other states. I'll pay the tip based on the waitperson's performance,
not what others think I should, thank you.

nb

On 12/6/2014 2:23 PM, notbob wrote:
> On 2014-12-06, Dave Smith > wrote:
>
>> I know we have been through this before, but the old standard was to
>> tip 15%.
>
> I KNOW you are older than that!
>
> I'm only 66 and I can remember when the "old standard" was 10%. Then
> it went up to 15%. Now, ppl are beginning to feel guilty with less
> than 20%. What horsepucky! As you so correctly point out, it's a
> gratuity.
>
> Besides, resto owners KNOW what their employees are receiving and make
> appropriate adjustments. Like getting state laws passed which --due to
> tips/gratuities-- allow resto owners to pay waitstaff far below
> the minimum wage. And some states allow the owners to pay less than
> other states. I'll pay the tip based on the waitperson's performance,
> not what others think I should, thank you.
>

I think the 20% level is glibly recommended by newspaper restaurant
critics who don't pay their own bills. The standard tip, AFAIK, is 15%
but it used to be 10% in Britain even a few years ago.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 06/12/2014 12:29 PM, James Silverton wrote:
> On 12/6/2014 2:23 PM, notbob wrote:
>> On 2014-12-06, Dave Smith > wrote:
>>
>>> I know we have been through this before, but the old standard was to
>>> tip 15%.
>>
>> I KNOW you are older than that!
>>
>> I'm only 66 and I can remember when the "old standard" was 10%. Then
>> it went up to 15%. Now, ppl are beginning to feel guilty with less
>> than 20%. What horsepucky! As you so correctly point out, it's a
>> gratuity.
>>
>> Besides, resto owners KNOW what their employees are receiving and make
>> appropriate adjustments. Like getting state laws passed which --due to
>> tips/gratuities-- allow resto owners to pay waitstaff far below
>> the minimum wage. And some states allow the owners to pay less than
>> other states. I'll pay the tip based on the waitperson's performance,
>> not what others think I should, thank you.
>>
>
> I think the 20% level is glibly recommended by newspaper restaurant
> critics who don't pay their own bills. The standard tip, AFAIK, is 15%
> but it used to be 10% in Britain even a few years ago.
>
>
Those hand-held card machines seem to be programmed to display a
suggested 20% tip or other amount.
Graham

On Sat, 06 Dec 2014 14:08:47 -0500, Dave Smith
> wrote:

> On 2014-12-06 1:35 PM, sf wrote:
>
> >>> That should be a deal breaker. The old standard was 15% for good service
> >>> and some would give more for exceptional service while others might give
> >>> more because they think that others would stiff the wait staff on their
> >>> tips. 20% on a sure thing is IMO excessive.
> >>>
> >>
> >> In the past few years it seems to be heading toward the 20% as the
> >> norm. .
> >>
> >> I vary depending on the service and effort expended. I'm never cheap
> >> about it though, servers do have to make a living too
> >>
> >> Cartoon I saw recently:
> >> Husband: I tip 25%
> >> Wife: of the time.
> >
> > Locally, I think restaurants understand where people draw the line -
> > so they add 18%. Service is usually excellent, so it's always an
> > option to boost it to 20%.
>
> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.

Honestly, I don't care.
>
> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

That's his opinion.

--
A kitchen without a cook is just a room

On 12/6/2014 2:28 PM, sf wrote:
> On Sat, 06 Dec 2014 14:08:47 -0500, Dave Smith
> > wrote:
>
>> On 2014-12-06 1:35 PM, sf wrote:
>>
>>>>> That should be a deal breaker. The old standard was 15% for good service
>>>>> and some would give more for exceptional service while others might give
>>>>> more because they think that others would stiff the wait staff on their
>>>>> tips. 20% on a sure thing is IMO excessive.
>>>>>
>>>>
>>>> In the past few years it seems to be heading toward the 20% as the
>>>> norm. .
>>>>
>>>> I vary depending on the service and effort expended. I'm never cheap
>>>> about it though, servers do have to make a living too
>>>>
>>>> Cartoon I saw recently:
>>>> Husband: I tip 25%
>>>> Wife: of the time.
>>>
>>> Locally, I think restaurants understand where people draw the line -
>>> so they add 18%. Service is usually excellent, so it's always an
>>> option to boost it to 20%.
>>
>> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.
>
> Honestly, I don't care.
>>
>> I know we have been through this before, but the old standard was to
>> tip 15%. Some people are under the impression that it should be higher
>> because of inflation and higher prices and higher cost of living these
>> days. I have suggest that when prices go up and the percentage remains
>> the same, the tip is automatically higher. My son, who managed
>> restaurants, thinks 15% is appropriate.
>
> That's his opinion.
>
People who feel that tips should be larger because of the rise in the
cost of living are prime examples of innumerates.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 12/6/2014 2:08 PM, Dave Smith wrote:

> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

I tend to tip higher for really good service at a lower priced
restaurant. The amount of effort for the waitstaff is about the same to
bring a $8.99 platter as a $35.00 one. Is a trip to the kitchen worth
more at B than A? One person get $1.35 while the other walks the same
distance for $5.25. Maybe the higher price place brings another fork

On 2014-12-06 3:13 PM, Ed Pawlowski wrote:

> I tend to tip higher for really good service at a lower priced
> restaurant. The amount of effort for the waitstaff is about the same to
> bring a $8.99 platter as a $35.00 one. Is a trip to the kitchen worth
> more at B than A? One person get $1.35 while the other walks the same
> distance for $5.25. Maybe the higher price place brings another fork


I feel that way about wine. I figure that it is as much work for a
waiter to bring me a $20 bottle of wine as it does for a $50 bottle.
They are already marked up at least 100%, usually more like 200%. It is
no more work for a waiter to bring me a half pint of beer as it is to
bring a full pint, but I am expected to pay twice as much.

On 2014-12-06, Dave Smith > wrote:

> They are already marked up at least 100%, usually more like 200%.

I heard the std mark-up is 300%

> no more work for a waiter to bring me a half pint of beer as it is to
> bring a full pint

Who sells beer by the half-pint?

nb

On 12/6/2014 2:08 PM, Dave Smith wrote:
> On 2014-12-06 1:35 PM, sf wrote:
>
>>>> That should be a deal breaker. The old standard was 15% for good
>>>> service
>>>> and some would give more for exceptional service while others might
>>>> give
>>>> more because they think that others would stiff the wait staff on their
>>>> tips. 20% on a sure thing is IMO excessive.
>>>>
>>>
>>> In the past few years it seems to be heading toward the 20% as the
>>> norm. .
>>>
>>> I vary depending on the service and effort expended. I'm never cheap
>>> about it though, servers do have to make a living too
>>>
>>> Cartoon I saw recently:
>>> Husband: I tip 25%
>>> Wife: of the time.
>>
>> Locally, I think restaurants understand where people draw the line -
>> so they add 18%. Service is usually excellent, so it's always an
>> option to boost it to 20%.
>
> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.
>
They call it a service fee. I have no idea if it's given strictly to
the server or divvied up between him/her and the other staff (aka "tip
sharing").

> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

I agree, if the prices are higher then 15% of the bill is still a good
gratuity.

Jill