what is your restaurant tipping philosophy?
Nothing controversial here guys. lol
This is the way I see it. The server is paid by the restaurant to take my order, give it to the kitchen and bring it to my table when it's ready. If my drink is empty, they should fill that up as well. As far as I'm concerned that's the minimum they can do for a 0% tip. In practice, servers in Calgary are almost always better than that base level as I give a 0% tip maybe once or twice a year and I eat out at least once a week.
Okay, so they are starting at 0% for the lowest level of service. If they are pleasant and efficient, it's instantly at 10%. If they smile and refill my drink before it's empty - boom - they're at 15%.
To get 20%, I like to see them genuinely enjoying the time they spend with my table. I'm not asking for a lot of their time, just quality time when I have it. The other way to get 20% with me is if I can see they are very busy but they are doing a good job of serving everybody.
What about you guys...does a server have to earn their tip?
|