Dave Smith wrote:
> James Silverton wrote:
>
>> 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.
>
> I don't buy the argument that tips should be a higher percentage
> because the cost of living has increased. Restaurant prices rise with
> the cost of living, so a 15% tip automatically increases the server's
> tips.
> The 15% tip one a $30 meal would be $3. If that meal increases by 50%
> to $30, the tips is $4.50 and the waiter is already getting a 50%
> raise <?> If saps think that the needs a higher percentage for cost
> of living and gives 20%, that's $6. giving the server a 100% increase.
>
Your math is screwed up or you made a typo bit what's and extra buck?
These people are usually paid below minimum wage and rely on tips. Some
have to share them with the rest of the crew.

Dave Smith wrote:
> Nancy Young wrote:
>>
>> Over the years I've also seen printed menus where the prices haven't
>> gone up in *forever* ... I'm pretty sure the bartender's bills have,
>> though.
>
> I sure haven't seen that. Since we are both retired, we don't go out
> for meals as often as we used to. We had already noticed before
> retiring that restaurant prices were increasing a lot. On the rare
> occasions that we go out now I am shocked to see how much higher they
> have gone.
>
>
>> Let's just say I believe in tipping appropriately. I wouldn't stand on
>> principle one way or another. If you get good service, don't stick to
>> a rule just because.
>
>
> FWIW, we were out at a nice restaurant for lunch last weekend. It was
> my brother's 40th anniversary. There were about 20 of us. Service was
> slow. When the waitress came around to take drink orders, my wife
> asked a question about the menu, which seemed to throw the waitress
> off and she left without taking my order. I had a hell of time getting
> her attention and finally someone else tagged her and told her that
> she taken my drink order. She came over and I ordered a beer for me
> and a glass of wine for my wife. It was a good 15 minutes before she
> returned with the drinks.
>
> That left me in a bit of a dilemma for me. The prices were pretty
> steep and the bill came to almost $90, and I am expected to spend $15
> on a tip for someone who neglected me and spent all of 5 minutes
> dealing with me? With 10 couples there, all paying roughly 15%, that
> would work out to something int he range of $150 for the two hours she
> spent waiting on us.
>

Was it her fault? If it was, I'd pay 10%. If she couldn't avoid it due
to under-staffing, I would pay the 15% and talk with the manager.

Terry Pulliam Burd wrote:
> On Sat, 05 Jun 2010 13:51:02 -0400, Dave Smith
> > wrote:
>
>
>> FWIW, we were out at a nice restaurant for lunch last weekend. It was my
>> brother's 40th anniversary. There were about 20 of us. Service was
>> slow. When the waitress came around to take drink orders, my wife asked
>> a question about the menu, which seemed to throw the waitress off and
>> she left without taking my order. I had a hell of time getting her
>> attention and finally someone else tagged her and told her that she
>> taken my drink order. She came over and I ordered a beer for me and a
>> glass of wine for my wife. It was a good 15 minutes before she returned
>> with the drinks.
>>
>> That left me in a bit of a dilemma for me. The prices were pretty steep
>> and the bill came to almost $90, and I am expected to spend $15 on a tip
>> for someone who neglected me and spent all of 5 minutes dealing with me?
>> With 10 couples there, all paying roughly 15%, that would work out to
>> something int he range of $150 for the two hours she spent waiting on us.
>>
> I generally tip 20% for good to mediocre service, but what you're
> describing would rate 10% if the place wasn't understaffed (here I
> blame management) and 15% if it was. And if it's understaffed, I'll
> also speak to the manager on my way out.
>
> Terry "Squeaks" Pulliam Burd
>
>
Damn. We agree on this?

Dave Smith wrote:
> Terry Pulliam Burd wrote:
>
>>> That left me in a bit of a dilemma for me. The prices were pretty
>>> steep and the bill came to almost $90, and I am expected to spend
>>> $15 on a tip for someone who neglected me and spent all of 5 minutes
>>> dealing with me? With 10 couples there, all paying roughly 15%, that
>>> would work out to something int he range of $150 for the two hours
>>> she spent waiting on us.
>>
>> I generally tip 20% for good to mediocre service, but what you're
>> describing would rate 10% if the place wasn't understaffed (here I
>> blame management) and 15% if it was. And if it's understaffed, I'll
>> also speak to the manager on my way out.
>
>
> There was one girl taking order, but there were two others who came
> and filled out water glasses. I would rather have had that beer. The
> lunch was at 1:30, so after the main lunch rush. It wasn't very busy.
> The rest of the tables were about 1/3 empty. I might have expected
> that they would have taken drink orders as people arrived. Some had
> come early and we were a little late ( I wasn't driving). We were not
> the last, and she didn't start taking drink orders until after
> everyone had arrived.
Was she screwing around talking to her coworkers, or on her phone, or
did you see her running around serving everyone else? If she
disappeared while you were waiting I would have tipped appropriately.

Sqwertz wrote:
>
> 2:PM and 7 CP's down the hatch already.
>
> -sw
>
Cold Pilsners?

On Sat, 05 Jun 2010 16:53:07 -0400, Dave Smith
> wrote:

>There was one girl taking order, but there were two others who came and
>filled out water glasses. I would rather have had that beer. The lunch
>was at 1:30, so after the main lunch rush. It wasn't very busy. The rest
>of the tables were about 1/3 empty. I might have expected that they
>would have taken drink orders as people arrived. Some had come early and
>we were a little late ( I wasn't driving). We were not the last, and she
>didn't start taking drink orders until after everyone had arrived.

I'd think the manager wouldn't be happy with your service, either, as
their margin on drinks is pretty stiff, IIRC.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 05 Jun 2010 20:40:44 -0400, Larry > wrote:

>Terry Pulliam Burd wrote:
>> On Sat, 05 Jun 2010 13:51:02 -0400, Dave Smith
>> > wrote:
>>
>>
>>> FWIW, we were out at a nice restaurant for lunch last weekend. It was my
>>> brother's 40th anniversary. There were about 20 of us. Service was
>>> slow. When the waitress came around to take drink orders, my wife asked
>>> a question about the menu, which seemed to throw the waitress off and
>>> she left without taking my order. I had a hell of time getting her
>>> attention and finally someone else tagged her and told her that she
>>> taken my drink order. She came over and I ordered a beer for me and a
>>> glass of wine for my wife. It was a good 15 minutes before she returned
>>> with the drinks.
>>>
>>> That left me in a bit of a dilemma for me. The prices were pretty steep
>>> and the bill came to almost $90, and I am expected to spend $15 on a tip
>>> for someone who neglected me and spent all of 5 minutes dealing with me?
>>> With 10 couples there, all paying roughly 15%, that would work out to
>>> something int he range of $150 for the two hours she spent waiting on us.
>>>
>> I generally tip 20% for good to mediocre service, but what you're
>> describing would rate 10% if the place wasn't understaffed (here I
>> blame management) and 15% if it was. And if it's understaffed, I'll
>> also speak to the manager on my way out.
>>
>> Terry "Squeaks" Pulliam Burd
>>
>>
>Damn. We agree on this?

Jaysus. Feeling dizzy. Must lie down...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 05 Jun 2010 16:40:38 -0400, Goomba >
wrote:

>James Silverton wrote: 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.
>>
>
>In my life I've never known of tips to be suggested at only 10%. It was
>suggested at 15% long ago, but I read and hear it suggested at 18% now.
>I usually do 20%.

I tip based on whether it's my usual haunt or I'm just passing
through. For a one shot deal if the service is good I'll tip 15%....
if the service is less than good I'll tip 10%... if the service is
lousy and/or non existant I tip 0%... they'll never see me again so
who gives a rat's b-hind. But when it's a regular haunt I know I will
be treated superbly because that's why I'm a regular and then I'll tip
25%. It's like how much do yoose tip your regular hair dresser...
you'd be pretty dumb to be stingy and then go back. There
are no regular old fashioned barber shops near here (they're getting
rarer and rarer everywhere) but there's a small unisex place in town
so that's where I go for my quarterly shearings. All my life I've
hated having my hair cut, I hate having to waste all that time waiting
for my next, I hate the stupid loudmouth barroom boasting, and I hate
having to rush home so itchy that I can barely wait to get out of my
hairy clothes and jump in the shower. So about every three months
when my hair has gotten too long and I wake up in the mood I phone and
ask for Lynn, she's been doing me the seven years I've lived here...
my GI special with an extry 1/4" on top in front takes her 15 minutes
and she knows just how I like it so she always squeezes me in between
all the old biddies getting their major overhauls. My do costs a big
$12, I hand her a twenty, say thank you and don't wait for any change.
My 15 minute dates with Lynn are always very pleasant and for 7 years
now she's never said she's too busy to do me. And I know for a fact
that the hillybillys up here don't like to tip, they give a tip so
miserly they'd do better to give nothng, then it would at least appear
they forgot. I think with a lot of folks it's not a case of not being
able to afford a decent tip, it's strictly their oversized egos making
a power play, they have control issues. The one personality trait
that really irks me is cheap ******* disease, that's indicative of
other much more serious personality disorders, like being abusive, a
liar, and a theif. I don't associate with cheapskates, nor should
you, soon enough they will hurt you.

Larry > wrote:

>Dave Smith wrote:

>> FWIW, we were out at a nice restaurant for lunch last weekend. It was
>> my brother's 40th anniversary. There were about 20 of us. Service was
>> slow. When the waitress came around to take drink orders, my wife
>> asked a question about the menu, which seemed to throw the waitress
>> off and she left without taking my order. I had a hell of time getting
>> her attention and finally someone else tagged her and told her that
>> she taken my drink order. She came over and I ordered a beer for me
>> and a glass of wine for my wife. It was a good 15 minutes before she
>> returned with the drinks.

>> That left me in a bit of a dilemma for me. The prices were pretty
>> steep and the bill came to almost $90, and I am expected to spend $15
>> on a tip for someone who neglected me and spent all of 5 minutes
>> dealing with me? With 10 couples there, all paying roughly 15%, that
>> would work out to something int he range of $150 for the two hours she
>> spent waiting on us.

>Was it her fault? If it was, I'd pay 10%. If she couldn't avoid it due
>to under-staffing, I would pay the 15% and talk with the manager.

Under-staffing is one possibility, but there are others. One
is under-training in that waitstaff may not be trained on how
to handle a party of 20. Another is the mechanics that a person
waiting on a party of 20 needs help from other staff, but
why should they help unless they get a share of the tip. Furthermore
since large parties notoriously tip under 15% even when the
service is fine, the waitstaff with higher priority refuse
such parties and the junior waitstaff gets stuck with them.

Basically at many restaurants large parties and their waitstaff are
in a vicous circle of mutual non-performance. It takes attentive
management and reasonable customers to break this vicious circle.

Steve

brooklyn1 wrote:
> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > wrote:

>> On the other end of the spectrum, I totally understand why one
>> would not feel like tipping by percentage when they order an
>> expensive bottle of wine. Like, how is it someone earned that
>> much more to serve a $100 bottle than a bottle of (whatever's
>> cheap)?
>
> The risk factor... what if it's dropped... the wine server has to be
> much more careful with $100 wine than with a $12 liter of house wine.
> And more often than folks realize those pricey wines are poured and
> tasted only to discover they've spoiled. The very same risk factor
> applies when comparing a burger and fries to a porterhouse and surf.
> The risk factor is the main reason tipping is based on the price...
> same reason performing the same service is priced so differently on a
> Corolla and a Porche... I mean one would think an oil change is an oil
> change, a tire rotation is a tire rotatation, a spark plug is a spark
> plug... think about it.

I'd still take my car over to Butch's, they don't charge more by type
of car. Anyway, I don't care about the wine price as I'm not the
$100 bottle kind of broad. I can see why people would think it
was unfair.

nancy

Larry wrote:

>> That left me in a bit of a dilemma for me. The prices were pretty
>> steep and the bill came to almost $90, and I am expected to spend $15
>> on a tip for someone who neglected me and spent all of 5 minutes
>> dealing with me? With 10 couples there, all paying roughly 15%, that
>> would work out to something int he range of $150 for the two hours she
>> spent waiting on us.
>>
>
> Was it her fault? If it was, I'd pay 10%. If she couldn't avoid it due
> to under-staffing, I would pay the 15% and talk with the manager.



Okay... so I pay 15% if the service is good, but if the service is bad I
only pay 10%.... but if the service is bad because they are understaffed
I pay her 15% anyway. I still end up paying 15% for rotten service. If
the reason for the bad service is that they are understaffed that means
that she is serving more people and, hopefully, getting tips from more
people. We were there for about 2 hours and if she got averaged 15%
from each couple that would make it about $150 for two hours work....$75
per hour.

Larry wrote:

>> There was one girl taking order, but there were two others who came
>> and filled out water glasses. I would rather have had that beer. The
>> lunch was at 1:30, so after the main lunch rush. It wasn't very busy.
>> The rest of the tables were about 1/3 empty. I might have expected
>> that they would have taken drink orders as people arrived. Some had
>> come early and we were a little late ( I wasn't driving). We were not
>> the last, and she didn't start taking drink orders until after
>> everyone had arrived.
> Was she screwing around talking to her coworkers, or on her phone, or
> did you see her running around serving everyone else? If she
> disappeared while you were waiting I would have tipped appropriately.

I don't know what she was doing. I have better things to do at a
luncheon than to spy on the waitresses. I do know that instead of taking
people's drink orders as they came in she waited until everyone was
there and then took them all at once, except that when she got to me she
was distracted by a question and walked away without taking my drink order.

On Sat, 05 Jun 2010 20:53:15 -0400, Larry wrote:

> Sqwertz wrote:
>>
>> 2:PM and 7 CP's down the hatch already.
>>
>> -sw
>>
> Cold Pilsners?

Crystal Palace. Rot gut vodka.

-sw

On 6/5/2010 10:05 PM, Dave Smith wrote:
> Larry wrote:
>
>>> That left me in a bit of a dilemma for me. The prices were pretty
>>> steep and the bill came to almost $90, and I am expected to spend $15
>>> on a tip for someone who neglected me and spent all of 5 minutes
>>> dealing with me? With 10 couples there, all paying roughly 15%, that
>>> would work out to something int he range of $150 for the two hours
>>> she spent waiting on us.
>>>
>>
>> Was it her fault? If it was, I'd pay 10%. If she couldn't avoid it due
>> to under-staffing, I would pay the 15% and talk with the manager.
>
>
>
> Okay... so I pay 15% if the service is good, but if the service is bad I
> only pay 10%.... but if the service is bad because they are understaffed
> I pay her 15% anyway. I still end up paying 15% for rotten service. If
> the reason for the bad service is that they are understaffed that means
> that she is serving more people and, hopefully, getting tips from more
> people. We were there for about 2 hours and if she got averaged 15% from
> each couple that would make it about $150 for two hours work....$75 per
> hour.

Two views--one is that you reward the performance no matter the reasons,
the other is that you tip the person for making a good effort even if
circumstances beyond their control prevent it resulting in superior
performance.

Personally I've never met a rich waiter.

On 6/5/2010 5:50 PM, Goomba wrote:
> A Moose In Love wrote:
>
>> It used to be 10%. Depends upon your age I guess. I've been on the
>> rock for 54 years. You?
>
> Not as long.

I remember when it was 10 percent too. I don't remember it being that
at any time that I had enough money to pay for a dinner out though.
Personally I tip 20 routinely and sometimes more, but I don't go through
any hoops of compensating for specials or the like--whatever the check
was that's what I tip on. The service has to be bad enough to **** me
off before I cut the tip.

One that really ****ed me off was egregiously bad service at a place
where they automatically charged 20 percent. I took that up with the
manager (who wasn't present--he had an office down the street, which
probably explains the problem) and got that full 20 percent back.

On 6/5/2010 5:58 PM, Sqwertz wrote:
> On Sat, 05 Jun 2010 14:59:16 -0400, brooklyn1 wrote:
>
>> On Sat, 5 Jun 2010 12:58:55 -0500, >
>> wrote:
>>
>>> On Sat, 5 Jun 2010 10:39:47 -0400, 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.
>>>
>>> Is it a habit of yours giving away your employers money for no
>>> good reason at all? Your former employers must be proud having
>>> you on the payroll to give away their profits as you deemed fit.
>>
>> Puh-leeze... not everyone earns their living as a greeter at wally
>> world like you, dwarf. Sheesh, sqwartz never heard of a corporate
>> card...
>
> Sheldon, take your right forefinger and insert it horizontally
> between your lips. Now move it up and down while exhaling slowly.
>
> That's what we hear when we read your posts.
>
> Corporate card or cash, what WTF is the difference> You're
> company is still paying for it, numbskull.
>
> 2:PM and 7 CP's down the hatch already.

Generally the employer will have tipping guidelines--if they're paying
the bill then you put the tip for the prescribed amount on the card
(regardless of whose) so you have a receipt and if you want to tip more
pay the rest in cash.

On 6/5/2010 8:31 PM, Larry wrote:
> heyjoe wrote:
>> On Sat, 5 Jun 2010 10:39:47 -0400, James Silverton wrote:
>>
>>> usually tips 20%
>> Back in the day, the cost of an item on the menu was determined by the
>> cost
>> of the food (food cost was about 35% of the total cost on the menu). If
>> that's still an accurate cost basis, is it reasonable to tip 20% of an
>> item's price for just the server(s), when the folks behind the scenes
>> have
>> more to do with the taste and presentation of a meal than the server(s)?
>>
>> I realize that tips are traditionally done by percentage, but why?
>>
>> Does a couple (2 people) eating a $40 meal require/use less of a servers
>> time/skill than a couple eating a $70 meal? Does breakfast require
>> less of
>> a servers time than dinner? Tipping based on percentage of a meals cost
>> seems (to me) an ineffective, indirect way of compensation for a servers
>> time and effort. Tips should be based on which meal is served (breakfast,
>> lunch, dinner, dinner with drinks) and the number of people in the party,
>> in other words a base line per head that increases based on the skill and
>> attentiveness of the server(s).
>>
>> Personanlly, the current tipping scheme needs a fresh look, based on
>> current economics and trends. Tipping a percentage based on the cost a
>> meal is antiquated and needs to go out the window.
>>
>>
> I agree. If you stop for breakfast and the bill is $8.00 it would be a
> shame to leave a $1.20 tip. In this case I would leave $5.00. Delivery
> guys often get the shaft. People seem to forget that they have the drive
> to your house. Sure, they don't come back to refill your drinks but they
> usually are driving their own cars. I'll always give them well over 20%.
> It doesn't amount to a lot more money and they need it more than the
> restaurant staff that isn't driving around to bring you food.

I used to give the pizza guy a ten for a medium pizza and tell him to
keep the change, which was generous. Then one day I realized there
wasn't a whole Hell of a lot left out of ten bucks. Then I started
giving him 15. Now I give him 20 and keep the change but around here
it's reaching the point that I feel like that's stiffing him.

J. Clarke wrote:

>>> Was it her fault? If it was, I'd pay 10%. If she couldn't avoid it due
>>> to under-staffing, I would pay the 15% and talk with the manager.
>>
>>
>>
>> Okay... so I pay 15% if the service is good, but if the service is bad I
>> only pay 10%.... but if the service is bad because they are understaffed
>> I pay her 15% anyway. I still end up paying 15% for rotten service. If
>> the reason for the bad service is that they are understaffed that means
>> that she is serving more people and, hopefully, getting tips from more
>> people. We were there for about 2 hours and if she got averaged 15% from
>> each couple that would make it about $150 for two hours work....$75 per
>> hour.
>
> Two views--one is that you reward the performance no matter the reasons,
> the other is that you tip the person for making a good effort even if
> circumstances beyond their control prevent it resulting in superior
> performance.

No one rewarded me when I was working. I got promotions, but no tips.
Tipping started as a form of remuneration for otherwise unpaid staff.
Some employers pay bonuses based on performance. When it comes to
rewarding servers for good service there is no set standard. Some people
do not tip at all, or very little.I generally tip 15% or better. Others
tip at least 20%. That means that a really good server could work his or
her butt off for a cheapskate and get little or no reward while another
one could slack off and screw things up completely and get rewarded with
a 20% tip.


> Personally I've never met a rich waiter.


Waiting tables, by definition, is menial labour. Why would you expect
them to get rich at it? It is basically marginal employment. Most of
them do not work full time at it. I know people who do quite well at waiting

On Sat, 05 Jun 2010 12:56:43 -0700, Terry Pulliam Burd wrote:

> On Sat, 5 Jun 2010 08:55:58 -0700 (PDT), "Catmandy (Sheryl)"
> > wrote:
>
>>On Jun 5, 11:36*am, Wayne Boatwright >
>>wrote:
>>
>>>
>>> If someone cannot afford or is too cheap to tip appropriately for a
>>> decent meal in a good restaurant, then they shouldn't eat there in
>>> the first place.
>>
>>Thus spake Wayne.
>>That's not an opinion, that sounds more like a Supreme Court decision!
>
> The current roster of Supremes wouldn't make such a cogent argument.
>
> Terry "Squeaks" Pulliam Burd

what did the founding fathers tip?

your pals,
antonio and clarence

On Sat, 05 Jun 2010 18:19:57 -0400, George wrote:

> On 6/5/2010 2:59 PM, brooklyn1 wrote:
>> On Sat, 5 Jun 2010 12:58:55 -0500, >
>> wrote:
>>
>>> On Sat, 5 Jun 2010 10:39:47 -0400, 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.
>>>
>>> Is it a habit of yours giving away your employers money for no
>>> good reason at all? Your former employers must be proud having
>>> you on the payroll to give away their profits as you deemed fit.
>>
>>
>> Puh-leeze... not everyone earns their living as a greeter at wally
>> world like you, dwarf. Sheesh, sqwartz never heard of a corporate
>> card...
>>
>
> Do you actually have any real life experience or is it all in the
> fantasy world that is only in your mind?

i think we all know the answer to that.

your pal,
blake

On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> wrote:

> On the other end of the spectrum, I totally understand why one
> would not feel like tipping by percentage when they order an
> expensive bottle of wine. Like, how is it someone earned that
> much more to serve a $100 bottle than a bottle of (whatever's
> cheap)?

Which brings up another tipping topic: do you count the price of
alcohol into your tip calculations?

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > wrote:
>
>> On the other end of the spectrum, I totally understand why one
>> would not feel like tipping by percentage when they order an
>> expensive bottle of wine. Like, how is it someone earned that
>> much more to serve a $100 bottle than a bottle of (whatever's
>> cheap)?
>
> Which brings up another tipping topic: do you count the price of
> alcohol into your tip calculations?

Some people are under the impression that the tip should be based on the
total bill, including tax. I see no reason to tip on the tax.

sf wrote on Sun, 06 Jun 2010 13:25:07 -0700:

>> On the other end of the spectrum, I totally understand why
>> one would not feel like tipping by percentage when they order
>> an expensive bottle of wine. Like, how is it someone earned
>> that much more to serve a $100 bottle than a bottle of
>> (whatever's cheap)?

> Which brings up another tipping topic: do you count the price of
> alcohol into your tip calculations?

Yes, I do even tho' my tip is 15%.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

sf wrote:
> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > wrote:
>
>> On the other end of the spectrum, I totally understand why one
>> would not feel like tipping by percentage when they order an
>> expensive bottle of wine. Like, how is it someone earned that
>> much more to serve a $100 bottle than a bottle of (whatever's
>> cheap)?
>
> Which brings up another tipping topic: do you count the price of
> alcohol into your tip calculations?

Absolutely.

nancy

sf wrote:
> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > wrote:
>
>> On the other end of the spectrum, I totally understand why one
>> would not feel like tipping by percentage when they order an
>> expensive bottle of wine. Like, how is it someone earned that
>> much more to serve a $100 bottle than a bottle of (whatever's
>> cheap)?
>
> Which brings up another tipping topic: do you count the price of
> alcohol into your tip calculations?
>
Of course.

On Sun, 6 Jun 2010 16:29:02 -0400, "Nancy Young"
> wrote:

> sf wrote:
> > On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > > wrote:
> >
> >> On the other end of the spectrum, I totally understand why one
> >> would not feel like tipping by percentage when they order an
> >> expensive bottle of wine. Like, how is it someone earned that
> >> much more to serve a $100 bottle than a bottle of (whatever's
> >> cheap)?
> >
> > Which brings up another tipping topic: do you count the price of
> > alcohol into your tip calculations?
>
> Absolutely.
>
So you'd tip $15-20 on that $100 bottle of wine? I've never ordered
such expensive wine, but I'm not inclined to do a full tip on it. If
I just ordered a glass of wine, I wouldn't bother breaking it out -
but the tip on an extra $100 is enough to get my attention.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Sun, 6 Jun 2010 16:29:02 -0400, "Nancy Young"
> > wrote:
>
>> sf wrote:
>>> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>> On the other end of the spectrum, I totally understand why one
>>>> would not feel like tipping by percentage when they order an
>>>> expensive bottle of wine. Like, how is it someone earned that
>>>> much more to serve a $100 bottle than a bottle of (whatever's
>>>> cheap)?
>>>
>>> Which brings up another tipping topic: do you count the price of
>>> alcohol into your tip calculations?
>>
>> Absolutely.
>>
> So you'd tip $15-20 on that $100 bottle of wine? I've never ordered
> such expensive wine, but I'm not inclined to do a full tip on it. If
> I just ordered a glass of wine, I wouldn't bother breaking it out -
> but the tip on an extra $100 is enough to get my attention.

It wouldn't cross my mind to order a bottle that expensive, I'm
too cheap. And I said I get why people would have an issue with
it, but it is customary to tip on the alcohol portion of the bill, too.

nancy

> So you'd tip $15-20 on that $100 bottle of wine? I've never ordered
> such expensive wine, but I'm not inclined to do a full tip on it. If
> I just ordered a glass of wine, I wouldn't bother breaking it out -
> but the tip on an extra $100 is enough to get my attention.

Not to mention that there is a lot of tax on the wine, which varies
from place to place, plus an incredible markup.

On Sun, 06 Jun 2010 17:12:24 -0400, Goomba >
wrote:

>sf wrote:
>> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
>> > wrote:
>>
>>> On the other end of the spectrum, I totally understand why one
>>> would not feel like tipping by percentage when they order an
>>> expensive bottle of wine. Like, how is it someone earned that
>>> much more to serve a $100 bottle than a bottle of (whatever's
>>> cheap)?
>>
>> Which brings up another tipping topic: do you count the price of
>> alcohol into your tip calculations?
>>
>Of course.

I tip 30% on the booze... 15% each to bartender and barmaid... and I
come out ahead... I order three 2nis and they toss one in on the
house... and I get much more generous drinks. Most diners don't know
to tip the bar in advance. When yoose go to a catered affair with an
open bar do you tip the bartender, I certainly do. I don't call it
tipping, I call it "shmearing", big difference.

Shmear: dollop, smear (n or v) "I'll have a bagel with a shmear"
(meaning a shmear of cream cheese). Also bribery; grease the palm.
"If you want a good table, you're going to have to shmear the maitre
d'."

"sf" > wrote
>> Absolutely.
>>
> So you'd tip $15-20 on that $100 bottle of wine? I've never ordered
> such expensive wine, but I'm not inclined to do a full tip on it.

But for the people that think nothing of ordering a $100 bottle of wine, an
extra $15 is trivial. I never ordered a bottle that expensive, probably
never will.

In article >,
"Ed Pawlowski" > wrote:

> "sf" > wrote
> >> Absolutely.
> >>
> > So you'd tip $15-20 on that $100 bottle of wine? I've never ordered
> > such expensive wine, but I'm not inclined to do a full tip on it.
>
> But for the people that think nothing of ordering a $100 bottle of wine, an
> extra $15 is trivial. I never ordered a bottle that expensive, probably
> never will.

We have a restaurant not too far away from us. They have a fixed price
menu, US$250:

http://www.frenchlaundry.com/

But their 105 page wine list is just beyond belief. There are several
bottles over US$10,000!

Of course, now that I think about it, the US$250 for the meal includes
service, so maybe wine prices do also.

But still, even if someone thinks US$15 is trivial, what about US$1500?

--
Dan Abel
Petaluma, California USA

On Sun, 06 Jun 2010 13:25:07 -0700, sf wrote:

> On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > wrote:
>
>> On the other end of the spectrum, I totally understand why one
>> would not feel like tipping by percentage when they order an
>> expensive bottle of wine. Like, how is it someone earned that
>> much more to serve a $100 bottle than a bottle of (whatever's
>> cheap)?
>
> Which brings up another tipping topic: do you count the price of
> alcohol into your tip calculations?

why wouldn't you? at a bar, i usually tip a dollar a drink (usually beer).

your pal,
blake

On Mon, 7 Jun 2010 11:58:19 -0400, blake murphy
> wrote:

> On Sun, 06 Jun 2010 13:25:07 -0700, sf wrote:
>
> > On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> > > wrote:
> >
> >> On the other end of the spectrum, I totally understand why one
> >> would not feel like tipping by percentage when they order an
> >> expensive bottle of wine. Like, how is it someone earned that
> >> much more to serve a $100 bottle than a bottle of (whatever's
> >> cheap)?
> >
> > Which brings up another tipping topic: do you count the price of
> > alcohol into your tip calculations?
>
> why wouldn't you? at a bar, i usually tip a dollar a drink (usually beer).
>
At the bar, a tip isn't a percentage of the price... it's $1 per drink
if it's a $3 beer or a $10 cocktail.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>At the bar, a tip isn't a percentage of the price... it's $1 per drink
>if it's a $3 beer or a $10 cocktail.

But a minimum of $2.

Steve

On Mon, 7 Jun 2010 18:04:19 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >At the bar, a tip isn't a percentage of the price... it's $1 per drink
> >if it's a $3 beer or a $10 cocktail.
>
> But a minimum of $2.
>
In that case, I'm disturbingly behind the times!


--
Forget the health food. I need all the preservatives I can get.

On Mon, 07 Jun 2010 12:57:42 -0700, sf > wrote:

>On Mon, 7 Jun 2010 18:04:19 +0000 (UTC), (Steve
>Pope) wrote:
>
>> sf > wrote:
>>
>> >At the bar, a tip isn't a percentage of the price... it's $1 per drink
>> >if it's a $3 beer or a $10 cocktail.
>>
>> But a minimum of $2.
>>
>In that case, I'm disturbingly behind the times!

I'd not tip $2 for beer or house booze but I would for anything top
shelf. I typically order Boodles 2nis... doubles... I tip well to
ensure I get Boodles and that I get full measure... it's too easy to
water a 2ni.

I know they shouldn't but restaurants cheat with food all the time and
they certainly cheat with booze.

On Mon, 7 Jun 2010 18:04:19 +0000 (UTC), Steve Pope wrote:

> sf > wrote:
>
>>At the bar, a tip isn't a percentage of the price... it's $1 per drink
>>if it's a $3 beer or a $10 cocktail.
>
> But a minimum of $2.
>
> Steve

eh, i'd say a minimum of a buck. but where i go, a beer is about five
bucks, so it ends up twenty percent anyway.

your pal,
blake

On Mon, 07 Jun 2010 20:56:19 -0400, brooklyn1 wrote:

> On Mon, 07 Jun 2010 12:57:42 -0700, sf > wrote:
>
>>On Mon, 7 Jun 2010 18:04:19 +0000 (UTC), (Steve
>>Pope) wrote:
>>
>>> sf > wrote:
>>>
>>> >At the bar, a tip isn't a percentage of the price... it's $1 per drink
>>> >if it's a $3 beer or a $10 cocktail.
>>>
>>> But a minimum of $2.
>>>
>>In that case, I'm disturbingly behind the times!
>
> I'd not tip $2 for beer or house booze but I would for anything top
> shelf. I typically order Boodles 2nis... doubles... I tip well to
> ensure I get Boodles and that I get full measure... it's too easy to
> water a 2ni.
>
> I know they shouldn't but restaurants cheat with food all the time and
> they certainly cheat with booze.

a chiseler sees cheaters everywhere.

blake