My answer is almost always 'cheers' or 'no worries' or 'good on ya.' Usually I have no idea if they did or didn't tip unless they get aggressive about it.

Of course I remember the guy who cussed me out of the lady who poured her drink on me. If you come in and don't cause trouble and aren't personable or dressing wild I don't remember you. anyway thanks for coming back with a tip. You're getting remembered for that m

Rightly or wrongly if I ever won a promotion I would tip differently based on how and when that casino pays out the promotions. For instance my home casino runs promotions every day during the week and almost no promotion on the weekends. However, they collect money from the pot and put it in the promotion fund no matter if it is the weekday or weekend. As someone who only plays on weekend nights the promotion is extremely -EV for me so I would tend to tip higher if I won a big hand than if I won a promotion for a similar dollar amount.

For the record I completely understand why they rake for the promotion fund every hand no matter when it is dealt and why they pay promotions only during the week.

How does everybody else handle it?

Players having a stack of whites to tip dealers and waitresses is super standard in 5/10+ casino games. In some games the $1 chips play in all-in situations, in others they don't.

There will be no money, but on your deathbed you will receive total consciousness.

Feels like tips are getting worse compared to a decade ago.

My rent went up by 25%. I get paid minimum wage and no health insurance.

i just was in vegas for a week and was quite unsure on how tipping should work for (dedicated) food runners.
a) does it influence your tip whether you pay with comps or with cash?
b) do you treat it like a restaurant where you tip 20% of your order (as a default)? or should it just be a more or less fixed amount? does it matter if it's just a single simple (cold) dish, like the yogur parfait from aria brasserie (that costs $10) or a large "complicated" din thai fung order for $100?

fwiw: i don't really know what the food runners really have to do to get me my order. do they go to the restaurant in question and hand in the order and wait and then return with the food? do they just enter it in a system on a computer and then someone brings them the food all ready in the bag? something in between?
so if anyone knows how it works in most vegas casinos, i'd appreciate to learn more. specifically talking about aria & bellagio.
one additonal complicating factor was that when i paid with cash, they often didn't know / specificy the specific amount. it was like "it should be around $27-$30", so i handed them $30 and then tipped later when they brought me the food. but i never got a receipt, so i wasn't sure how much exactly the food did cost.

Generally speaking they call the order in, then go pick it up when it's ready. I do more of a flat amount based on how far away the place is, if I know. At Aria I'll tip more for the Thai place than the pizza place. I'm not going to only tip $2 if it was a 15 minute round trip for a parfait.

You can always ask what the total was. I think they're used to people not really caring because they're paying with comps.

I haven't had any complicated orders. I have gotten some of those yogurt parfaits at aria as well as some lemongrass orders (30-40 dollar range.) I just tipped a red bird for each order
I'm pretty sure they call in the lemongrass orders and then go pick them up. Not sure about the pattisere.

I dont' even know. That's the game that broke within an hour of sitting in it when they threw the guy out for raising hell over new player not straddling. In actuality he was probably thrown out for refusing to tip at all and announcing it aloud at table. Don't blame him if dealer stinks and there are only reds to tip. I didn't notice in the 45 minutes or so I played how various players were tipping. It waw 5-10-25? "semi"-forced straddle.

If there aren't any whites, I would probably tip a red for the first bigger pot in a down and nothing the rest of the way. And even that feels generous. Tough luck for everyone if I don't win a bigger pot during a down.

Most of the time a 5/10 game plays faster than a 1/2 game, so more hands per hour. Dealer does the same job. So there's no real reason to expect reds instead of whites just because the stakes are higher.

I get to a new table and immediately win a hot table promo, everyone clocked in at the table gets $500. I thought I’ll tip 10 since it’s not a dealt hand and if it was a high hand maybe $25. Miserable omc who is actively making the game worse, says “don’t forget the dealer fellas” when the floor comes with the black chips to pay us. That omc tips $50 then 3 players take their promo win and step away from the table to avoid tipping, a fun player says I am down a ton today, I am not tipping, rando tips $10 and the omc has been staring at me for a minute straight as I finish playing the last hand of the dealers down as everyone gets paid.

I tip $15 after the hand and two other players tip $10. The omc is visibly annoyed no one tipped as much as him but doesn’t say anything as the dealer profusely thanks everyone and moves to the next table. OMC continues to make the table worse commenting on every hand and discouraging the biggest fun player.

What do we think the appropriate tip should be in this situation? I just added the part about the omc for fun but his weird staring might have been what caused me to $15 instead of $10.

I’d tip 10-25 dollars depending on how good I think the dealer is.

I don't understand why this situation warrants a dealer tip at all?

Yeah, really. If you're going to tip anyone in this spot, give it to the floor for having to take down your information and bring the checks to the table, etc.

Thanks, that is what I was getting at. I only tip in these types of spot to not cause a scene and keep the game good, so people aren’t talking about tipping forever, which was useless anyways since the omc ruined the game. It’s an east coast bravo room so not much work by the floor but I would have rather tipped the floor than the dealer. Don’t think I have the guts to actually do that in-game though.

I dislike the promos and rarely tip for them, but there is some justification for tipping the dealer here if the payout stops the game from proceeding for awhile, as he isn't getting the tips he would have been getting during that time. The floor isn't forgoing any income by handling the situation.

For sure if the dealer is losing hands dealt, but let's be honest: how many hands would the dealer lose while the floor has people fill out a W9 and hand each player 5 blacks, like one or two hands, tops, and would dealers be fine with getting a standard toke when the table just got $4500 and he or she didn't have to pitch cards? Not in this thread: "You got free money, be a good person and share your joy!"

Idc I’m toking the dealer if I like them.

Sometimes if I really don’t like the dealer I’ll give their toke to the floor instead.

Not sure. The only time I ever got anything from a BBJ was a place that paid a room share, and it took over an hour before any games started again. Seemed like a bad deal for the house and the dealers.

assuming the game didn't have to stop for a while for paperwork reasons your tip is more than fine.
Who cares what miserable OMC thinks. If you wanna tip 10,tip 10, if you wanna tip 15, tip 15.

We have the King Of Chops in our Player pool .. he's constantly chirping about a chop well before the money is even reached.

Carrot on the cake? He negotiated a 7-way LAST LONGER chop in a recent tournament .. amazing.

Why post in this thread? Because he got the Players to give 10% of the pool to the Dealers!

How 'bout them apples? GL

I would singlehandedly veto that if I was in the tourney

You go to your favorite greasy spoon and order steak and eggs for breakfast

You get steak, eggs, homefries, and toast, coffee, jelly...pretty good. You pay 14.50, and tip your waitress 3$

Food is good, you go back....every day.....for 2 years.

One day, something is off. Your toast is smaller, about 5 fewer lumps of potato, steak is missing 3/4 in sq from normal.

You ask the waitress and she says 'new policy...new portions...comes with a possible surprise sometimes.....'
But you like the waitress, the place is convenient, food is tasty and you keep going.

6 years later, after 8 years of ordering the same thing, assuming you are not dead from clogged arteries, you order, go to wash your hands,
come back to the table and find 4239 steaks, 7210 pounds of home fries, 281 loaves of toast, and 191 1/2 gallons of coffee.

You ask what happened, and she says "The cook made too much...you get the surprise!! Remember I told you about it? I brought your normal breakfast...it is over THERE, and this is all EXTRA! The cook wrapped it and it is ready to go!"

So.....You get to take all this home with you, less what you eat. You give the waitress, the deliverer, 50$.

Should she be happy or upset?

She did what she does everyday. Bring you your breakfast. Nothing more or less.

If she IS upset, it is because she feels that had someone ELSE received the SURPRISE she would have gotten more.

But she did the same thing as she ALWAYS does......delivered the goods.
The greasy spoon shorted you a lot of food over the 6 years, then they gave you BACK a shi!!on, all at once.
No extra work for your waitress......cook did all the cooking and wrapping and extra delivery...she just brought out your usual.


That's what dealing a large BBJ is. No extra work.


I've hit a couple 2k high hands at EBH and tipped 50 clams each. I hit a 20k Royal at VP and tipped 100. but honestly, I'd have a difficult time tipping more than that for ANY AMOUNT. it just makes no sense to me. but I might tip MORE PEOPLE..sweeper, waitress, etc.


Would love to see someone put up a poll that the dealers here could respond to about how big a tip they would be HAPPY with on a 200k BBJ where the big share was 100k. I know some dealers are happy with whatever, but I know there is almost NO satisfying some too.

^ that's a pretty terrible analogy because bringing out seven thousand pounds of fries and four thousand steaks would take a lot of extra work.

A better analogy would be the $10 3oz steak was replaced with a $400 3oz steak. Do you tip the waitress more for delivering a 3oz steak that costs more when her amount of work serving you today was exactly the same as yesterday?

interesting as i agree with both points of view