tipping question

D

Dead Money

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Tipping in Japan

Tipping in Japan

We were in Tokyo a while back at a good hotel.

Tried to tip bell hop for bringing up luggage, he would not accept.

Had to call for help with fancy Japanese toilet...(16 buttons and settings, all instructions in Japanese, ass sprayer and dryer, no paper) wife was in a near panic. A different bell hop spoke good english, gave us a 15 minute tutorial...tried to tip him; he was near offended.. he said "Tipping in Japan for doing your job is not required"

We as a people are so brainwashed into paying extra for having delivered what we are buying in the first place...

I would rather pay more up front at a sit down restaurant, than have to figure a tip...especially now that Uncle Sam taxes tips anyhow. PAY the servers a decent wage and some benefits.

My wife is the family "tipper"....15-20% as a rule...

Installed one of those Japanese toilets, priceless....
 
yyz

yyz

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Handi Capper said:
do you tip on whole bill-tax included- or just food & beverage?


i usually tip 20% of food & bev rounding to nearest $, pay cash 99 % of time
yesterday went to pay bill & only had 100's so wife pd by cc at table in a new technology machine, she pd 20% but was calculated after tax, i know not much $$$ 40ct but multiplly that 150X a year
Click to expand...



I tip on the entire bill, but I see nothing wrong with skipping tax.

The most important thing to remember is, if you have a discounted item, you still tip on the full price.
 
Tabascocat

Tabascocat

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What a lot of people do not know is.......servers still have to tip out a set amount(which includes tax in most cases, but not all). The tip-share is around 3% of sales, not the tips they made.

So, basically if you tip 20% on just food and bev, then the server is actually getting a 15% tip, give or take. A lot of restaurants are adjusting the tip out excluding tax but the majority are still behind the times there.

I have waited tables, bartended then eventually got my own place, tip what you want depending on the service. But, remember, stiffing a server completely is inexcusable IMO, at least cover the 3% if the service was that bad so it doesn't cost them to wait on you!

The general public who have never worked in the industry doesn't understand the ins and outs of service. Most of the time it is not the waiters fault, it is due to the kitchen, i.e. too many tickets at once, slow dishwasher, etc, etc.

I generally tip 20% of the total for slow/mediocre service and it goes up from there if they are attentive and friendly. I don't care if it takes forever to get my food as long as my server keeps me informed.......I know what's going on in all phases.

Now, if I see my server constantly on the phone, flirting and ignoring me, then the tip is 15% and we never go back.
 
yyz

yyz

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Tabascocat said:
But, remember, stiffing a server completely is inexcusable IMO, at least cover the 3% if the service was that bad so it doesn't cost them to wait on you!


Now, if I see my server constantly on the phone, flirting and ignoring me, then the tip is 15% and we never go back.
Click to expand...



Sorry. I won't pay your for bad service.

I give everyone a break. Maybe it just wasn't your day today? Fine. But I go to a local place every week, and one certain waitress ALWAYS fucked our orders up! Little things to major things. My GF would still tip 20% when I left too small of a tip. I finally said, "You are as unhappy when we get her as I am......stop rewarding her!"

I finally ended up talking to the owner about this waitress, and told her I never wanted her to wait on us again.
 
BobbyBlueChip

BobbyBlueChip

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Tabascocat said:
What a lot of people do not know is.......servers still have to tip out a set amount(which includes tax in most cases, but not all). The tip-share is around 3% of sales, not the tips they made.

So, basically if you tip 20% on just food and bev, then the server is actually getting a 15% tip, give or take. A lot of restaurants are adjusting the tip out excluding tax but the majority are still behind the times there.

I have waited tables, bartended then eventually got my own place, tip what you want depending on the service. But, remember, stiffing a server completely is inexcusable IMO, at least cover the 3% if the service was that bad so it doesn't cost them to wait on you!

The general public who have never worked in the industry doesn't understand the ins and outs of service. Most of the time it is not the waiters fault, it is due to the kitchen, i.e. too many tickets at once, slow dishwasher, etc, etc.

I generally tip 20% of the total for slow/mediocre service and it goes up from there if they are attentive and friendly. I don't care if it takes forever to get my food as long as my server keeps me informed.......I know what's going on in all phases.

Now, if I see my server constantly on the phone, flirting and ignoring me, then the tip is 15% and we never go back.
Click to expand...

Great. Pre-tax or post-tax? That's the question we're dealing with right now.

TIA
 
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