Current Events > Why is tipping percentage based?

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Like, the server doesnt do anything more if I order a 10$ meal compared to a 30$. In fact, Id like to tip the bartender for my drink. Or the runner who actually gave me the food.

You dont have to do better to get an A on a more important test in school. Its a fixed grading system.

If you did a great job, I tip 10$. Across the board. Thats already starting you off at 10$ per hour for that hour. I tipped one lady a 20$ cause she had to deal with shit customers once.

Literally no other service structures tips by percentage. Why?

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Because at some point our society let some evil bastards decide that the entire industry should be exempt from paying their employees out of their profits like every other company does and part of their plot was making it so that even higher scale restaurants don't have to pay their employees by tying the tipping amount to the cost.

because tipping is a scam. Employers need to pay their employees more, but they still shift the cost to the customer either way.

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LivingLegend posted...

But for you to say that theres no difference between a large order and a small one is just completely false... Lets see if you can carry 4 plates and 4 drinks the same way you can carry a single meal on a tray.

I assure you if I order a $12 pasta vs a $30 ribeye, its the same physical exertion.

Im not ordering more food or items just because I pay more.

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LivingLegend posted...

Thats a tip difference of $3.60.

Your steak requires the server to ask you how you want it to be cooked and if it is too pink or overcooked then its the servers job to go get you another steak and make sure its cooked properly.... Pasta doesnt require you to do any of that, and again, its a difference of literally $3.

The difference is irrelevant. You can do the exact same performance as another server but get paid more because I wanted steak one day, but just rigatoni the next?

Makes no sense. A tip is suppose to be for the servers performance. People should be encouraged to tip strictly off that. Not percentage.

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Tip whatever you feel is fair. Youre not required to adhere to some arbitrary percentage unless its one of those automatic gratuity for 6+ people places or whatever. I usually adjust higher if Im ordering for myself or adding coupons/discounts.

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yeah its... dumb. sometimes i feel silly tipping like 2 dollars on something so i go ahead and raise it.

it makes sense if you order MORE food, but if the food is just more expensive then yeah its dumb.

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LivingLegend posted...

Thats a tip difference of $3.60.

Your steak requires the server to ask you how you want it to be cooked and if it is too pink or overcooked then its the servers job to go get you another steak and make sure its cooked properly.... Pasta doesnt require you to do any of that, and again, its a difference of literally $3.

What world do you live in where it's not the responsibility of the server to get me another plate of pasta if I said that it's not cooked right and I wanted a new one?

A large bill does usually mean more work yes.

If you do a three course, get multiple different wines, an appetizer and decide to get a carryout meal too the server will be spending a lot more time at your table or on related tasks then if you just ordered an entree.

Also more plates means more trips or more people assisting them.

At my place often its just 1 server because of occupancy restrictions and our older skewing customer base being afraid to eat out right now. Carryout is often too busy for me to assist the servers with follows and such.

A table of large meals could require several trips.

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$10 is a pretty good tip most of the time, you'd have to be spending >$50 for that to not be considered a good one so fine with me

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pikachupwnage posted...

A large bill does usually mean more work yes.

If you do a three course, get multiple different wines, an appetizer and decide to get a carryout meal too the server will be spending a lot more time at your table or on related tasks then if you just ordered an entree.

Also more plates means more trips or more people assisting them.

At my place often its just 1 server because of occupancy restrictions and our older skewing customer base being afraid to eat out right now. Carryout is often too busy for me to assist the servers with follows and such.

A table of large meals could require several trips.

But my example isnt this scenario. Its this:

TheBlueMonk_ posted...

but if the food is just more expensive then yeah its dumb.

Btw, this goes both ways.

Just because I ordered an appetizer and water doesnt mean the server wasnt great. Im still tipping $10.


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I think it's mostly just for the sake of having a consistent system in place

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It's stupid as fuck. That's why I pay a flat $0-2 dollars everytime. Seriously machines can handle their roles for the most. And whatever else I can just do on my own like refill my drinks.

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I tip well, but to be honest, tipping more for a 30 dollar lobster pasta vs a 12 dollar chicken Alfredo does not make any logical sense. Also, somehow the restaurant industry escaped the responsibility of actually paying their workers. And don't tell me its impossible, it works fine in other countries and there's a Korean place here that actually pays their workers (and it was working great pre-covid).

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