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Originally Posted by tater
My standard tip is a rough 20% I round to nearest whole buck, usually, sometimes down, but never below 15% unless the service stinks (and I know many in the restaurant business, and know the difference between the front and back problems wise, so I only down tip for bad SERVICE, not problems in back).
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That's pretty much my standard too, although at breakfast joints i'll usually tip the waitress about 100% since the meal is so cheap and waiting that meal is hard work.
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Places we go a lot I will sometimes buy drinks for the kitchen, too. Do that and you get treated very well indeed.
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I've never heard of anyone doing this before. Do restaurant owners tend to be ok with it?