i dont report it. 26 and yes naked girls do answer the door sometimes.

It is alot better job than almost anything else at similar entry level.

my past is well documented in other threads do not want to derail this one

You mean people tip online before being served? No wonder entitlement is a growing trend in tipped positions.

Well yeah, tax evasion generally results in higher take home pay, but don't cry if it comes to bite you in the ass down the road.

I don't feel bad for waitresses that get stiffed. I have never seen a profession who likes to brag about what they make more than waitresses/barmaids.

This.

I always thought this was a weird concept. We always check prior to ordering pizza to be delivered if we have tip money. One night we were short so I put a tip on the order. It was a bad weather night and apparently lots of orders, so when I clicked "Order," I was given a ridiculous estimated time for delivery.

We called to cancel the order and were told the CC would be charged back. It was--all except for the tip. It wasn't a huge amount so, unlike Springs, I let it go. Besides it was a rough night and anyone delivering pizza in that weather deserved a few extra bucks. I just hope it went to the delivery guy.

But never again! Even if it means stiffing some poor bastard.

Our online food takeout sites dont have a tip option so you still need cash, must suck to be a delivery guy in that spot.

Oski doing work in this thread

i almost never tip them

one older woman who works there guilt trips hard

4 drinks at a vegas pool come to a total of $96, purchased at the bar. Bartender tip amount?

$4

Overcast,

What were the drinks?

The correct answer is prob $14-24.

When it comes to drinks at a bar I am a firm believer in tipping per drink, rather than a % of the total amount.

When I order drinks at a restaurant as part of meal then obv standard tip % rules apply

It should depend on the drink though.

A lot more work in some drinks than bringing out food.

Thats true, but its still per drink for me.
Not saying Id tip as much for a bottle of beer as I would for a properly made mojito, even if it's a $20 bottle of some cask aged craft brew

Hand over a hundo and say...

I'm a waiter and make a little over $40/hr including my paychecks. My average is tip is ~18.5%.

Most people tip whatever they tip regardless of service. I can typically tell what type of tipper someone is from how they look and by interacting with them.

One of the ironies of tipping is that a lot of cheap tippers are the most difficult guests to have. They're the neediest, make weird requests and complain the most. I used to go above and beyond to try and make these types happy but my hard work was never appreciated. These types are looking for any excuse to tip less. I'll still give them good service but won't go too far out of my way, especially when I'm busy.

Good tippers are smart and understand how the game works. They prolly think tipping is dumb but chose to play by the rules and focus on more important social issues. These people tend to have a good time no matter what the circumstances. They're more likely to get an extra dish from the kitchen, free round of drinks, nicer tables, shorter waits, etc.

I am a cheap person but think its worth it to tip well anywhere you go to regularly or even semi-regularly. Even a 20% tip will be memorable enough to have staff make sure you're taken care of and hook you up when possible. Tipping anything over 25% consistently and you'll be treated like a king. Def a pro move if you're a serial dater.

As far as getting drinks at a bar, one of my favorite plays is introducing yourself to the bartender. Pretty basic people skill, of course, but I've seen it go a long way so many times.

So you pre-judge 'what kind of tipper' someone is, give the 'bad tippers' less service, and then get worse tips from those people? Isn't that a self-fulfilling prophecy?

That might be, but I'm fine with it. Of course the world would be a better place if everyone took pride in being professional in all circumstances, but that's not reality.

I'm a very flexible tipper, tipping anything between 0% and 100% depending on the circumstances. In my opinion, the server can do whatever he/she wants and I can tip whatever I want. In addition to voting via my tip, I will talk to a manager if the server performs exceptionally well or exceptionally poorly. I think it's especially important that managers hear from me when their servers are excellent as I imagine 99% of feedback they field is negative.

doesn't take long waiting tables to figure out who is going to tip and he's correct that the bigger pains in the ass can reliably be counted on to tip the least.

No, its not a self-fulfilling prophecy.

There is a decent chance the cheap tippers are getting more service than the average guests since its more difficult to maintain their baseline of satisfaction. I'm just not going above and beyond for these type, won't hook them up or make them a priority.

This is based on my belief that people tip whatever they tip regardless of service.

Springs01 is suuuuuuuuuper needy. She's also a bad tipper. She'll dock his tip for things that I would never even think to be bothered about, and for things that are patently ridiculous. I mean, say the busboy cleared away the ketchup bottle because some little kid broke it and hadn't had a chance to replace it before Springs sits down - she'll dock the waiter's tip for that!

He's only got so much time to spread around to his tables so instead of spending 80% worrying about her and 5% at each of his other tables (to where I would notice the lack of service), he can spend less on her and spend 15% on each of the rest of his tables and get a noticeable improvement in his tips for that evening. Note that 15% is still less than "equal" when he has 5 tables, but then again I'm not some sort of lunatic who expects him to read my mind and bring me 12 ramekins of ranch so I can take half of them home in my purse handbag giant grandma tote.

Good post, pudley.

Piggybacking on that, I like to spend time with people whose company I enjoy and I tend to avoid people whose company I do not enjoy. So I could see servers spending more time on tables where the people are enjoyable as opposed to miserable.

Anecdote is not the singular of data, though. I mean, it's not a big deal, but this Sixth Sense for Tipping I just don't buy.

bill was $20.89. i put down a 20 and 2 5s. waitress in at least her 30s asks me if i want change....yeah, i do. She brings me 5 1s....fail.

I don't understand what you were expecting. the extra 5 you left back?

How many data points do you need? I can tell stories.

I make assumptions based on past experiences. These assumptions are usually correct.

Time management is the hardest part of being a server so I think pudley's example is fine.