On Jun 5, 11:04*am, "James Silverton" >
wrote:
> *Nancy *wrote *on Sat, 5 Jun 2010 10:49:47 -0400:
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> > James Silverton wrote:
> >> Hello All!
>
> >> This weekend's issue of WP Magazine (included with the
> >> Washington Post newspaper) has an interview with their
> >> restaurant critic Tom Sietsma where he maintains that he
> >> usually tips 20%. I have never received a straight answer to whether
> >> food critics include tips in the expense accounts
> >> submitted to their employers. If they do include them,
> >> they can afford to be generous.
> > I don't know what you regularly spend when you eat out, I
> > don't usually go over $50. *Let's go wild and say I spent $100
> > on a dinner, it happens now and again.
> > If one adhere's to the 15% tip, that's $15. *It's just not
> > going to break the bank to drop an extra 5 or you wouldn't be eating
> > at that kind of restaurant. *The majority of my meals, we're talking
> > an extra dollar or two. *I just don't see it as a wild extravagance.
> > And I'm sure critics are reimbursed for the entire bill,
> > including tip, but I'm sure he tips that when it's his own
> > dime, too.
>
> I'm glad you're sure about that :-) As far as tips are concerned, it's
> not the expense but the principle and I can just see generous people
> advocating 25% in the near future. It's only a few more bucks :-) In my
> lifetime, I've seen tipping percentages creep up from 10% or less and,
> of course, seen the innumerate argument that larger percentages are
> needed because of rises in the cost of living.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

So true. Tips used to be considered standard at 10%. Then all of a
sudden they're at 15%. Now 20%? I tip around 10 -- 12 %; never more,
and if the wait staff sucks, zero(I haven't tipped zero yet). But
then I rarely go out to eat much. A few times a year.