Kitchen

[lovesrecess]

On 9/20/2014 nunya said:

I just multiply the total bill by 2... to figure 20 percent.

If my bill is $30...x 2 is 60... $6 dollars

I usually just double the sales tax that is on the ticket ant that is 19%....and add to that if service was good.

[lovesrecess]

On 9/20/2014 nunya said:

I just multiply the total bill by 2... to figure 20 percent.

If my bill is $30...x 2 is 60... $6 dollars

I usually just double the sales tax that is on the ticket ant that is 19%....and add to that if service was good.

[lilypadfrog]

I went to a local Olive Garden today, first time in a long time. There was this thing called a tivosk on the table. The hostess told us that we could order our food from this. My daughter did order for us by pushing buttons. Someone brought our food, did check on us once during the meal and did remove our plate. We paid via this thing which sent the receipt to the email address connected to my daughter's card. Different people did separate things for us. So what would you do for a tip? My daughter went ahead and put in 20%. I don't like this set up, didn't even get my mint or a thank you for coming as we left.

[ValuSkr]

The potato and leek gratin was in a broken bowl? Are you sure it wasn't ""potato and leak?""

[stevieb]

On 9/20/2014 kachina624 said: Sounds like they're serving their au gratin in Temptations.

[NickNack]

Our tax is 9.25%, so I just double the tax and that's my tip.

[Q-Checker]

Similar to other comments, I take 10% of the total amount (yes, I tip on the tax) and then double it. So, if the bill is $18.00, it is pretty easy to determine that 10% of that is $1.80 and then also pretty easy to double that to get $3.60. For superior service, I might round that up to the next dollar for, for example, a $4.00 tip on an $18 bill. For the rare truly dreadful (and rude) service, when the restaurant is not overcrowded and understaffed and there is no apparent excuse for the bad service, I have been known to walk out without tipping -- and then tip very generously the next time that I encounter excellent service. It is a little like taking a tip from an undeserving server and giving it to another one who is working very hard to please. We, as customers, typically pay separately for food and service. I keep in mind that the tip is for the service, not the food. And I am also very mindful of the fact that servers are very poorly paid and usually work very hard. I am still puzzled, by the way, about MalteseMama's comment as I don't know how being either "single" or "old" makes a difference in calculating a tip unless one has forgotten basic math skills in the process of aging. Oh -- and if the restaurant chooses to print recommended percentages on the bill, that's fine with me.

[beach-mom]

I always tip 20% before taxes - and round up. If the service is not great, I'll tip 15-20%. And I usually go to the host or hostess and ask if the individual servers each keep his/her tips, or if they are equally distributed. More often than not, they tell me whoever's name is on the ticket will get the entire tip - even in chain restaurants. DD worked as a chain hostess during college and said at that restaurant the "servers" who brought the food out were "runners" and were salary only, as were the hosts. Once in a while, someone would tip her after getting his/her table, and she was allowed to keep the tips.

I am seeing the "suggested tips" more and more on the checks. I ignore that!

[insomniac]

Love the Temptations remark!

[Tissyanne]

On 9/20/2014 kachina624 said: Sounds like they're serving their au gratin in Temptations.

Oh, thanks for the chuckle.