You've been brainwashed.

Not joking, in the least. The idea of giving large tips for getting your own money back to someone who had doing to do with the results is from bizarro world if you try thinking about it logically.

Would you give the IRS tax return processor or your mailman a tip when you get your income tax refund? This is exactly the same situation, but randomized so you get your money back sporadically instead of once a year, so it feels like you are getting a windfall, when in fact you are not.

the only problem with this is dealers go to work every day hoping and praying they deal the bbj, because when other dealers hit it, they make like 3K in tips that day.
So yes in this situation they are expecting it, and this is why (at least the time I was involved) they kept the dealer there for the whole 90 minutes as people were being taken to the cage to get paid, so they can come back and tip the dealer.

I understand where you're coming from, but I don't view it as a problem. Happiness = outcome / expectations.

No worries in the least, I absolutely agree with you! I wish I could look at it like that(and have the same take on it as Rapini) but I'm too much of a reg. to ever tip $75; I just couldn't do it. Luckily for me(or unlucky) I almost never play nl so this is way more unlikely to ever be a part of my world.

I'm not 100% sure I would be able to do it either, but I'd like to find out for sure.

If things like this were your only worries in life, you'd be a very lucky man.

...and I have a hunch you would tip the dealer at least $500 if you were to win the BBJ at Borgata tomorrow. Peer pressure!!!

Here's a situation. You go out to dinner one night to one of those chain restaurants, like Outback, or Olive Garden. You get an entree, a drink, and a dessert. The bill came to $25. The food was good, and the service was excellent. Your waiter paid lots of attention to you, was very friendly, brought you an extra scoop of ice cream. So you tip him a generous 20% ($5).

The next night you go to a fancy five star restaurant, with a maitre d' in a tux. You get an entree, a drink, and a dessert. The bill comes to $100. The food was good, and the service was excellent. Your waiter paid lots of attention to you, was very friendly, brought you an extra scoop of ice cream. So you tip him a generous 20% ($20)

So why was the second tip four times the first? The second waiter didn't work any harder than the first. He wasn't any friendlier. The food wasn't any better. But in restaurants you're expected to tip based on the size of the bill. In certain situations you're expected to tip a certain way.

I'm not trying to make a specific point here. Just something I thought of. Figured I'd toss another firecracker into the discussion and watch the ensuing chaos.

I'd certainly hope the food would be better at a 5-star restaurant than at an Olive Garden.

Ok, I'll concede that

My point is, though, why would you tip one waiter four times of your hard earned cash than you'd tip the other one for doing the exact same job? Because that's what everyone does. You tip that much because that's what's expected of you. Most people wouldn't even consider leaving only a $5 tip for the second waiter.

Just playing Devil's advocate here. Just trying to get people talking. Not advocating anything.

Anyone who has worked at both a lower-end chain restaurant and a high-end restaurant can tell you that pretty much the only thing similar about the jobs is the title of server.

Just think for a second about alcoholic drinks alone. One one side, you have a handful of beers, a handful of wines, and standard liquors. One the other, you likely have 10-20 taps of craft beer, 15-50 wines, and custom cocktails that customers are going to expect you not only to know the contents and taste of but also ideal pairings with the food menu.

I guess that tipping a server based on whether the actual food tastes good (as suggested by your previous post) is a fairly good analogy to tipping a dealer for the outcome of a hand like a BBJ. The cook or chef is the one who made the food, just as variance / luck of the draw made that hand a BBJ hand.

I just had this conversation with someone at work. This is not the whole puzzle by far, but this is a huge piece of it. Some really expensive restaurants treat you like crap, but let's leave those out.

Typically, the expensive restaurants are pickier about whom they hire. (They can get away with this because of the much higher tips.) There's more work to do on the part of the server, and the overall scope of service is broader. People have to have more experience and skill in order to get hired at the better restaurants. They have to have a broader knowledge of the menu, wines, pairings, and food in general. They have to have better communication skills, etc., etc. So, you have a much better chance of getting excellent service than you do in the cheap place. In cheap restaurants, the bar is lower so the quality of your server is hit-or miss. If you're lucky, you'll get someone is good enough for the 5-star restaurant and just hasn't made it there yet. In any one individual instance, you may have an anomaly. (restaurant variance?)

The scenario you're putting forth is the equivalent of saying, "I won $200 with 5s6s, and I won $200 with AsKs, so I don't get why AK is worth more money preflop." You can't take a 1-off scenario and let it dictate the true value of putting yourself into a situation over and over. If you only ever went to 5-star restaurants, your view of the world and the service industry would be a lot rosier than if you only went to 1-star restaurants. (Like if you only ever got dealt AK, your view of poker would be rosier.)

I'd like to hear from a dealer how a parallel example can (or cannot) be drawn up, comparing the expensive restaurant to a casino with a big jackpot. Does it really affect your net take-home by the end of the year? Enough to make that casino a better choice to get a job in? On the surface, it doesn't appear to me that a huge jackpot motivates dealers to be "better" or makes one casino a better place to work over another.

but the cook or chef is making a full salary and the server (and dealers) make half of minimum wage and the rest of their salary is left up to tbe public.

Not that I agree with the whole "pay a waitress **** and let the customer pay them" protocol but it is what it is

I wasn't advocating tipping the cook/chef.

Equating waiters and dealers is silly.

And to make a point, what if George had come from a country where nobody tips, say Kyrgyzstan.

He comes to Vegas. Plays poker for two days and learns to tip $2 a pot.

Now he goes to a Denny's, and using his new found information on tipping, tips $2.

Then he goes to a fancy restaurant, and tips $2.

And he can't understand the dirty looks he got.

In nearly 6k posts, this has been discussed ad nauseum.

I'll say this, I went to a nice restaurant with tons of wines to choose from recently. We had a party of eight. The server asked if we were ready and we said we were.

He had nothing in his hands and went in order at the the table. The first order was an order with some substitutes and sides, and someone asked if he needed to write it down. He said he'd remember.

He took all 8 of us and wrote nothing down, 3 had substitutes and side requests and a few others had doneness for steaks. All meals come with salad or soups in which some wanted a different dressing than the house and some wanted it on the side.

He took all of that without writing anything down, and of course there were a few people with a bunch of questions and deciding between a couple of plates. Then when he was on his way back to the kitchen, a table stopped him and took 30 seconds of his time inquiring about something.

When he brought the food out, he handed everyone their plate and confirmed what the food was and any special requests as he placed it in front of each person. He didn't miss anything. He nailed everything 100%, and then helped us pick some wines, which he seemed pretty knowledgeable about.

Not saying every fine restaurant has servers like that, but damn, this guy got the best tip I've ever given, and it wasn't solely on his savant like abilities, but he knew when and how to check in on a table. Most of the time when a server tries a circus act they're doing it to impress you and they **** at least one thing up badly, and that's with only two people.

I don't know what this guy's breaking point is, but it's nothing close to eight people, as he was unphased.

Instead of all these theoretical arguments about a BBJ or other decent win, here's what I ACTUALLY tipped. After winning a freeroll invitational, I tipped $300 to the dealers. I did not tip the cashiers or other employees.

I've never really believed in tipping in accordance to the amount of the bill; I tip based on service. If food was $100 and was really poor service, you get $1-2. If you are amazing service on $10 bill, I'll give $5 tip. Why not?

I eat at Dennys sometimes and get really good service at the one I frequent, so I tip like $3 on a $5 bill. If I tipped 20% that only be a buck.

it would be helpful to know how much you won?

I usually tip a minimum of $2 if the bill is under $10.

but I don't know how much I would tip if the bill was under $3.
I don't think I've ever eaten at non-fast food place for that little.

my lowest bill is usually at my local bar that has $1.50 beer specials.
4 beers = $6

My first contribution here.

background: I play 2/3 video poker, 1/3 poker. I play more tournament poker than cash.

I never blame the dealer for bad cards. I in fact comment on people who do, saying snide things after others berate the dealer like, "Yeah, that was DEFINITELY the dealer's fault" accompanied by an eye-roll and a smirk so the dealer is sure I am on his side.

My input: If I don't blame a dealer for giving me bad cards, I can't see CREDITING him for good cards!

I'm sure I'll never know the joy of hitting a 6-digit badbeat jackpot. But I honestly can't imagine handing over more than 100-200$ depending on how much dealing time he missed! He is the 'card-deliverer'. (Oversimplification, I know)
He did not 'make me' win. His service wasn't any better than it was the previous deal....It's RUDE of him to EXPECT ANYTHING MORE THAN A STANDARD 'big-pot' tip.......plus an allowance for his lost time.

I've hit a 5$ Royal....in Video poker.....20000$...Twice. Once I tipped 80$, and once 100$.....and I still felt like I overtipped both times....These people were doing THEIR JOB! Paying me! They were not risking 1000's of dollars.....yet I'll bet they thought I was cheap, instead of thinking about the 7 or 9 or 11 or ........23 THOUSAND dollars I may have put IN that machine to get 20 out.

If Jackpots were paid by machines, would you seek out the repair guy and tip him?

I won almost $10,000 in the freeroll without having to spend a single cent that day. I even got a $30 food comp from a VIP host after.

Sifted threw this thread really quick and realized for the most part you guys are a bunch of cheap bastards. I give standard tips everywhere 20% at a restraunt and 10% on tourney wins. If you can't appreciate the service provided by a dealer or other persons then stay home. CHEAP BASTARDS

+100000000

And with that one simple paragraph, you just summed up this whole silly thread! They should just close it now!

Maybe you should tip based on performance rather than a set percentage.

Anyway, if you bagged the wsop main event for $10 million, you'd tip a million dollars? You, sir, are certainly not cheap, but you'd have no prayer of hanging onto the other $9 million, especially once the IRS takes a huge chunk out of it. Also, that million dollar tip is not tax deductible, but be sure to deduct the $10K buyin

While I do agree with you guys for the most part, tipping 10% on all of your tourney wins is a bit much. I do tip that much when it is a smaller buy in $100 or under, but as the buy in increases the % goes down.

Also this goes not only for tourneys but also restaurants, pizza delivery, or other places where tips are custmary. If you tell me how much I am tipping, then they arent getting another dime out of me regardless of service. This is where they add a gratuity on parties of "x" or more. Or when they hold a piece of the prize pool as a tip. I wont give another dollar since they have seen fit to already take a "tip" before services were rendered. that is offensive to me.