Question of the Day - 15 September 2021

Beyond the standard knee jerk answer of "that's the way it is, that's standard, if you don't understand you're just cheap!", I never understood the logic of why a $200 bottle of champagne deserves a $40 tip vs a $50 bottle that deserves a $10 tip, assuming 20% tipping. Is the $200 bottle that much heavier than the $50 bottle? Trickier to pour? More work for the waiter? Of course not. Is the $20 plate of wings harder to serve than an $80 entrée? Nope. 

It seems tipping should be based on work vs value of product. A waiter working at any price buffet, clearing many heavy dishes over and over again, refilling many drinks, etc. seems they should get more tip than someone bringing a 3 course meal on light plates of food that barely fills a cavity at very high prices that somehow demand more tip based on % of meal price. Something always seemed off on our way of tipping.  

I agree 100 % with doc. Tipping on the dollar amount of the bill makes no sense

I deal with this thorny question all the time. What if I ask the sommelier what is the proper pairing with my Big Mac and he fails to bring me his best Dom Ronald? What if he brings me a Chateau Le Feet chardonnay where only a soulful cabernet is appropriate for my Froot Loops? And should the tip be greater or less than usual if I'm using this $200 bottle of champagne to celebrate my divorce?

As you can see, we've barely scratched the surface. There's a whole potential book here.

In many restaurants the tip you leave at the bottom of the check is split amongst the wait staff.  This way, everyone is covered.  The worst job of all is the the bus person who has has to clean up the mess.  Do you think to leave a separate tip for them?  As far as the sommelier, if they are good, they will be paid at a much higher salary than typical wait staff.  I think in a "fancy" restaurant it would be tacky to have pile of $20s to throw around for everyone that stops by your table.  Do you tip the water boy or crumb brush person?  It's a little nuts.  Also, where did the $200 number come from?  There are some really fine champagnes out there that come in as low as $40.  A good sommelier will be able to recommend something that pairs well with your meal, without breaking the bank. At the end of the meal just leave a %20 tip and you're all set. This is your special day, don't cloud it worrying about tips. Just enjoy the meal and the experience.  Congrats.

The server tipping pool (split) generally includes kitchen staff, bartender/barback, and busser.  Not chef, not sommelier.  Of course there may be differences among establishments.

Google the Emily Post tipping guide. It includes many non-dining room categories for tipping, e.g. concierge, spa, salon, valet, etc.

I like standard tipping guidelines, which alleviate the need to puzzle over how much.  For the math impaired like me, I don't mind the "suggested" guide at the bottom of some restaurant tickets/checks.  It is, after all, a suggestion, not a mandate.  Helps me NOT overtip if the service didn't warrant it.

You can ask a server how their tips are shared.  They don't mind us knowing that they don't get to keep all of it, though they'd never say so unless asked.

Candy

Candy

The bride and I will celebrate our 56th anniversary in October.  About 10 years ago we got tired of paying for very very (add more verys if you want) high cost of liquor— beer included when eating out.  So I guess that begs the question of how much do you tip for a glass of water!!!  I don’t really miss the liquor at age 80.  I can easily afford it I just choose not to drink it.

A dozen years ago I received a comp to eat at Guy Savoy's restaurant in Caesars Palace. The menu was a 5 course set menu that included wines at a cost of $250.00 (it is now $555 (!). I remember that each course had its own specific waiter and a sommelier to pour and explain the wines. I remember thinking at the time that it was excessive to have all these different waiters when one or two would of sufficed. Also though the experience was pleasant and the food delicious, it also hit home that I tipped 20% which in itself at the time was the price of a very fancy meal in most restaurants. In France a 15% tip is automatically added to the bill which eliminates the guesswork of what to tip. If however one chooses to tip more because of extraordinary out of this world service, one can and it will be greatly appreciated but not expected.

the day i order a $200 bottle of wine is the day the jets play the giants in the super bowl...

First its only Champagne if it comes from that region in France, I have been there. 2. If the wine steward causes extra bubbles to be expended when pouring I wouldn't tip other than to teach him how to pour. A true Sommelier is one that has gone to school and has an accreditation. I would ask about his schooling and experience. Anyone can pick a bottle of Dom and open it. To do it correctly with care is something rarely seen.    

When I go to the Stage Door and have 5-6 bottles of Bud (At $1.00 a bottle), I always tip the bartender at least an equal amount ($1.00) per Bud, or at least $5 but usually around $10. That said, I have found that if I have 8-9 bottles over 2-3 hours and a $2 hot dog, I can get a little "hazy" and find myself throwing in a $25.  More than twice as much as the beer itself costs.  

The beer is so cheap and the bartender has  bills to pay too.I figure that it is more than worth it.  

Obviously, I can't relate to $200 for a bottle of Champaign but if you enjoy it, and can afford it, go for it. 

If I spent $200 on a bottle...wait, that price range is ridiculous. I suggest if you have 200 to piss away, go to the roulette table, place it on the number of the date of your wedding, and if it wins, tip the dealers 20...or 30... or 40 bucks and celebrate with the 7000 you just won.

The establishments should pay the workers a good living wage and adjust the charges and prices accordingly.  This way we customers do not have to sweat the amount of an appropriate tip should be and who to tip.  When I go out to dinner, I do not want a math problem at the end or worry about an issue wherein the solution "starts with it depends."

Regarding the the "suggested" guide at the bottom of some restaurant tickets/checks, I don't mind the 'help', EXCEPT when they include taxes in the total used for their calculations.  I'm happy to tip well for good service, but the government's cut is already high enough; I should not be expected or urged to tip on that piece.  So I often end up doing the math anyway. 

How many times will your 50th anniversary come to pass in a marriage? Once. So being a George and tipping well and not fretting over the amount isn’t worth your time. I think this was a great answer to the question, it is a small price to pay and everyone serving you will be grateful.

"The establishments should pay the workers a good living wage and adjust the charges and prices accordingly."

Agree John, always thought that should be the way we do it here. This approach is common in many countries also. Some nations like Japan I believe it's considered downright rude to leave a tip, menu has "tip" factored in, the wage an employee earns like many jobs in our nation is your wage. Done. Simple and easy, no games.

After reading all of these wonderful comments, I need a drink! I’m at home and I don’t need to leave a tip. The comments made were very interesting and no one changed the topic under discussion. Now a days that is a rarity.