What NOT to Do in a Restaurant

1. Posted by Mimi on Mon, Mar 17, 2008, 10:38 pm PDT

20% tip? Since when did that come from?

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2. Posted by Richard F on Mon, Mar 31, 2008, 3:12 pm PDT

If I get exceptional service at a restaurant and the food was fantastic, sure 20% is okay. I'll also mention the exceptional service to the manager. If I get substandard service and the food isn't up to par, I also mention that to the manager and I tip accordingly.

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3. Posted by MistressKitten on Tue, Apr 01, 2008, 2:59 am PDT

Wow, I didn't know I was a bad customer just because I'm health conscious. The only reason I really eat out is to go out and socialize with my friends who aren't health nuts. Gosh, I had no idea asking them to leave the sauce off the dish was so offensive, I guess I'll just save my money and order a water.

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4. Posted by abkrines on Mon, Apr 07, 2008, 12:42 pm PDT

This blog is right on spot. I've been in the restaurant buis for years. People have no idea how rude they can be. 9 out of 10 people are great. The trick is not to let one idiot ruin your day.So about tipping. The people on this blog so far are tipical cheap skates. Are you telling me a 2 dollar tip on a 10 dollar lunch is to much? You should just pack your lunch if you dont want to tip. Servers a taxed on 8 pecent of there gross sells. So if you are a non tipper or cheep skate and you dont leave at least 8 percent you actually are costing them money. The first sign of a non tipper ,they always seem unhappy at the get go, hence building there case that the shouldnt have to tip.you can see these people coming a mile away. They are trying to justify being a tight ass. Then of course the only person on earth syndrom.These people yes always want somthing special, dressing on the side, ect. and yes MistressKitten you should save your money, you probably think your doing somone a real favor when you tip 10 percent. The best tippers are fellow restaurant workers. Most of us tip 25 to30 percent or more. What comes around goes around. Treat servers with respect and you will get great service 99 percent of the time.

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5. Posted by Carlton on Sun, Apr 13, 2008, 8:41 pm PDT

What NOT to do in a restaurant: bring food, beverages, etc. from the outside into a restaurant. I've had friends who would bring in a Vitamin Water, Dunkin Donuts coffee, Diet Coke into a restaurant. It gets on my nerves because they do not realize how rude it is. While there is no law against it, it's just downright impolite. When I try to explain this to my friends, they just have no clue. Arrgh... Any ideas how to deal?

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6. Posted by stephanie c on Thu, Apr 17, 2008, 11:36 am PDT

MistressKitten - I don't think she was just talking about someone asking to leave the sauce on the side, but the person who wants every single dish to be prepared without anything remotely fattening including stuff used to actually cook it.

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7. Posted by MistressKitten on Tue, Apr 22, 2008, 2:15 pm PDT

Actually, I always tip at least 20% but hey, if asking for dressing on the side is really that awful abkrines, then screw eating out. You'd probably just spit in my food for asking for something slightly different anyways. God help me if I don't want 2 cups of ranch dressing on my salad, what an awful person I am! I hate to see what you do to people who ask you leave something out because of allergies...

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8. Posted by MistressKitten on Tue, Apr 22, 2008, 2:19 pm PDT

oh, and by the way, I worked as a waitress for 4 years. I really don't understand why someone asking to leave off a sauce or dressing is rude. It's absolutely not rude at all. Some people have dietary restrictions, how do my dietary restrictions translate into my being a crappy tipper?! You've got some anger issues dude, perhaps it's time for a different line of work? I know about taxes too, I have to pay 30% of my income in taxes so I'm well aware of what servers have to pay. That doesn't mean I'm going to get fat and be unhealthy because somehow it makes them feel better...?

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9. Posted by on Sun, Apr 27, 2008, 12:53 pm PDT

I don't understand why waitpersons expect to make that much money. For a table of 4, spending an average of $50 each and staying for 90 mins.; the total bill comes up to $200. A 20% tip would be $40. A waitperson in charge of 4 or 5 tables would clear $106.7 to $133.3 in tips an hour + minimum wage; and only 8% of these is taxable. What kind of training or what do they have to do to make this? Not much. Your family doctors would literally kill to make this kind of money. The IRS gets it right. It taxes 100% of everybody's income, including waitpersons'. By imposing a taxable 8% of gross, the IRS infers that a fair tip should be about 10% of the gross bill, generously allowing 2% for those that do not or under tip.

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10. Posted by sandsuck207 on Thu, May 15, 2008, 8:53 am PDT

You can call me a tightass if you want to, but I won't tip on the amount of my bill. It doesn't take any more work for a waitperson to bring me whatever I order, be it a steak or a hamburger. Why should I pay more for the same service just because my steak cost more that a hamburger. Why not pay the waitstaff minimum wage and cut out the tipping. I don't get tipped when I do the job I'm paid to do. Why should I pay for my food and then half of their wages. The owner should pay their wages not me. Don't get me wrong I do tip, but I tip on service on the amount of my bill.

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11. Posted by Lars on Mon, May 26, 2008, 6:14 am PDT

15% is good because it is related to the price of the meal. has risen over the past 15 years as well and thus keeps up with the times. You sound like the IRS taxing people.

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12. Posted by sspalto@att.net on Mon, May 26, 2008, 6:51 am PDT

Some restaurants/staff just don't warrant tipping. My wife and I got into the habit of going to a certain Chinese restaurant in Oakland, CA. The food was good and reasonable. But the service was, not to say sullen, more like non-existent. The older female server (always the same one) barely spoke and I think didn't speak English. She knew enough to identify the dish we wanted but that was it. She returned, put the dish down, and left. She was uncommunicative, remote, left and stayed away. We paid as we walked out. So the service, such as it was, was ok with us--quite minimal, but she got the job done. The only thing more minimal was have been to do it ourselves, buffet style. I think we did get water without asking. I guessed she was related to the owner, which might have invoked the rule "Don't tip the owner." But even without that rule, I felt that her minimal service--really not service at all, just bringing the plate--did not call for a tip. The funny part was that while she played the role of non-server I found she harbored expectations, when after several non-tipping visits she roused herself to the point of hinting broadly that she resented not being tipped. She actually became somewhat unpleasant. The message was clear--tip or don't come. This struck me as the height of server-arrogance. I will give you world class indifferent service and you better tip me or I will become, not indifferent, but unpleasant. So we stopped going.

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13. Posted by Kathy K on Mon, May 26, 2008, 7:37 am PDT

I like how the skinflints have formulated all of these elaborate justifications to stiff servers. If you have never done this job, trust me, you don't know what it entails. If you are a cheap person, eat at home where you can have everything your way. The way you treat waitstaff speaks volumes about your character.

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14. Posted by drmowry@sbcglobal.net on Mon, May 26, 2008, 7:44 am PDT

MistressKitten, I don't think the author meant that simply leaving the sauce on the side is such a big deal. She's referring to the people who think that restaurants are make-to-order, even on a Friday night when servers each have 30 customers. And for some of the low-tippers above, yes, it's been 15-20% for a while now. I know that, and I'm only 23. That's the amount needed for a living wage, especially at lower-end chain restaurants where servers only get $2.13 an hour (for example, in Ohio). The tip is part of the whole expense of going out, and if you can't afford it, stay home!

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15. Posted by Fred R on Mon, May 26, 2008, 7:46 am PDT

Having been born and raised in the restaurant industry I found many of these comments rather amusing. Tipping is not required, but it is recommended if the food and service meet your standand. On occassion I've tipped more than the bill because both the food and service were exception. But I'm also not ashamed to leave a few pennies when service or food waste bad...but when I leave I make an attempt to discuss my displeasure with the management. When management takes an interest in my response I will return, if not, there are other restaurants we can patronize.

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16. Posted by klawrence@prodigy.net on Mon, May 26, 2008, 7:49 am PDT

The article states that 15% tip is so 15 years ago. Well I will make the author a deal, I will leave a 20% tip, but I will do it on 15 years ago prices. 15% is a fine tip amount. A family meal 15 years ago may have been $40.00, this would have resulted in a $6.00 tip. That same meal may cost $70 now, and that $70 would result in a $10.50 tip. As food prices go up with inflation, so do the Tips. And remember, that $10.50 was one of what 5 tables being waited on during an hour. So thats $52.50 for an hours work.

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17. Posted by duststoppers@sbcglobal.net on Mon, May 26, 2008, 7:54 am PDT

If I "over stay" after dinner, I always leave a larger tip. It is otherwise very inconsiderate to "tie up" the table.

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18. Posted by kat on Mon, May 26, 2008, 8:24 am PDT

My normal tip is 20% with good service, and more if exceptional. I have given less but for really bad service. I am nice to the wait staff and don't think they are beneath me as some people I've been with do. However, when I am paying my hard-earned money, I want what I want and if it is frites instead of garlic mashed potatoes as on the menu, I should have it. If that is seen as being a "gourmand" (I think she means gourmet) then I'm disappointed. People who are watching their weight should be able to alter their meal so they can enjoy eating out with their friends, otherwise they will all stay home and the tipping is moot, no?

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19. Posted by saxslinger on Mon, May 26, 2008, 8:28 am PDT

I always leave my regular waitress a $5 for a $15 breakfast for myself and friend. This works out to 33 0/0 beacause she is worth it. She always goes the extra mile for me(even throws in a free fruit dish or something) and is like a friend everytime we go there. (about once a week)

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20. Posted by REGINA E on Mon, May 26, 2008, 8:35 am PDT

Hey epqrnfany - don't know where you get your info but wait staff very rarely makes minimum wage plus tips - they make way less and their tips are counted as their wage.

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21. Posted by MR HENRY S on Mon, May 26, 2008, 8:36 am PDT

Many people, when they have had a truly memorable meal in a restaurant will reflect their opinion in their tip to the waiter/waitress. The chef, responsible for the meal will never see any of it. When I have had a great meal I will go back to the kitchen and ask to speak to the cook/chef responsible and personally thank him/her. You would be surprised at the wonderful smiles I get, knowing they have been appreciated.

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22. Posted by Jenifer C on Mon, May 26, 2008, 8:36 am PDT

I used to be a waitress and I always found it amazing when I started that the "veteran" waitresses actually EXPECTED good tips, and as I watched, they gave really, really bad service. In the first week on the job, as a brand new waitress, working the bad/slow sections of the bar, I made more in 3 days than they did in three weeks. The difference? Good service, with a genuine smile. I now tip based on my service, not the amount of my bill. I've tipped as much as 100%, and as little as nothing. And as a person with food allergies, if the restaurant has a problem with an order omitting something, I simply cancel my order and leave. There is nothing that says you have to stay, come back, or recommend a restaurant.

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23. Posted by Jamie M on Mon, May 26, 2008, 9:13 am PDT

I can't believe how stingy people are on here! You should ALWAYS leave at least 20%. I worked as a server for years as I paid my way through college and beyond, and it is hard work. Plus, you are taxed at least 8% of your sales, PLUS servers have to tip out some of their money to the bussers, the host, etc. If the service is so bad that I would not want to leave 20%, then I would complain to the manager. Trust me, the karma for not tipping will get you. And, if you are known as a non-tipper, the wait staff will too. When you tip well, you get better service the next time. When you don't--good luck! Here's how the math works-You stiff me on a $100 check. I am still required to claim that I made $8, plus give the busser $2, plus give the host $1, plus giuve the bar $1. Since I only make 2.18 per hour (which basically covers the taxes) I have paid $9.82 to wait on you (if you are including the "wage" that I am supposed to have recieved.) Bottom line is-if you cannot afford to tip, go to fast food! Jamie

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24. Posted by busymomstaxi on Mon, May 26, 2008, 9:13 am PDT

On the subject of tipping, why must we tip at places where you walk up & order your food or even drive thru?? If the famous coffee house actually brought my coffee to the table, yes I'd tip. But when I walk up & drive thru? I've worked in this type of business 20 years ago, no tips for just doing my job. I've also worked as a waitress - I tip from 15-20% or less if service isn't good. But to say we must tip 20% I think is outrageous. I've been to several restaurant w/a party of 8-10 where they've incuded a 18-20% tip, the service I observed at other tables was good. Ours?? Not so good, yet included in my bill was the tip, which I would have left 15% because of our group size. I had been stiffed at a waitress of a large group before so I do understand the this but my favorite place to go as a large group politley pointed out that that did not include the tip as part of the final bill and I left them just over 20% for doing so!

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25. Posted by quiche on Mon, May 26, 2008, 9:30 am PDT

sandsuck and others - you may not know that the server has an entire staff of people that he or she is required to tip out as well. This may include but not be limited to food runners, bussers, stockers, bartenders, wine stewards, and barbacks. At the restaurant that I work at, I tip a total of seven percent of my net sales to these varied people that help me give good service. So, when it is argued that we actually end up payiing money out on tables that don't tip well or at all - it is not simply in taxes - its out of pocket. For instance, if you ring up a $200.00 check and you leave fourteen dollars or less the server gets nothing or he or she actually pays to wait on you. To argue that a server does not deserve the money that he or she gets is merely another way to justify being cheap in a restaurant. Many people go so they can sit and relax and have someone else take care of them. Furthermore, servers are required to be versed in many areas of the culinary arts. Go to a high end restaurant, and the waiter can tell you everything about the climate/soil/region etc... that a grape comes from. Though I agree that the restaurant should take care of the employees and not the customer - if this were enacted you would not be able to eat out the mark up would be so high. Furthermore, you get better service simply because the tip depends on it. You take that out of the equation and pay servers minimum wage and perhaps you'll get treated like you do at the post office.

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26. Posted by kerbee2@att.net on Mon, May 26, 2008, 9:37 am PDT

Wait staff should be paid minumun wage or BETTER (they are not), to do the job that they do. Waiting on people is the hardest job in public service. People are so damned demanding and think that you are there personal slave just because you have a job as a server. Not tipping is a right that we have in this country and we as citizens should demand that the resuraunt owner pay there wait staff what the federal guidlines are for minimum wage. Bartenders, dishwashers and bussers are paid minimum wage or better and they get part of the servers tips for pouring drinks and washing the dishes and cleaning the tables, so not all the servers tips are theirs to keep. Out of a $200.00 night the server may go home with $120.00, depending on how much they pay out to the others. That may sound like a lot to some of you, but think of the times that they are not working they get no money for staying home, and there paycheck is not near enough to cover there days off. A tip was created to show someone gratitude for exceptional service, not intended to suppliment what they are not getting paid as wages. 20% is not a lot when you take into account that not every table's bill is as high as yours, and the fact that out of that 20% at least 7% to 8% goes to the other staff that we as dinners do not see. So the server is only getting 12% close enough to 10% for me. And also think about if there are problems with the meal, drinks or whatever, it is always the servers fault, (not in my book) even though they did not cook the food, or make the drink.

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27. Posted by James F on Mon, May 26, 2008, 9:49 am PDT

I rearly if ever eat at home, go to the same places, most of the time. I work in a service industry, that actually requires schooling, and licensing. And rearly don't have to beg for a refill on my beverage. My tips aren't even 10%, and I would never get away with half of what, happens when I'm in a resturant. I just chalk it up to the staff feeling like their to good to actually put forth an effort, why should they. After all, you owe them, they showed up for work and all right.

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28. Posted by MotherHubbard on Mon, May 26, 2008, 9:51 am PDT

Ok here is the deal, the IRS requires servers to claim 100% of their tips but they will accept 8%. If the IRS thinks a server made more than what they are claiming then that person will get allocated at tax time. A few of these posts have tried to add up the income a server makes….that is rude (it’s none of your business) and irrelevant to figuring out how much you should be tipping. If the server is a jerk, then you still have to leave 8% otherwise it is the same as you stealing from her/him because it is coming out of their pocket. Drop your service expectations a little if it is the middle of the lunch rush and the server is overwhelmed by customers who are all on their lunch hour…they are doing the best they can. Don’t get pissy if the bill is more than you thought it would be because the server added on the extra salad you upgraded…it’s our job to try and up sale items to make the bill higher. Most servers don’t care if you ask for some special modifications but don’t be an ass if it is not exactly like your mom used to make. Also most restaurants offer free refills on beverages but remember; the faster you drink the slower we walk. And finally servers have bosses and managers just like at any other job, if we say that there is something we can’t do or do not have then remember we are just the messengers not the rule makers.

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29. Posted by HAROLD B S on Mon, May 26, 2008, 10:01 am PDT

Yes. I too wanted to point out that as menu prices rise so would the tips at a constant percentage. No one has mentioned sales tax or discount coupons on the calculations.

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30. Posted by joan j on Mon, May 26, 2008, 10:09 am PDT

35 years in the business..unless it's a specialty salad dressings should always be offered on the side..unless it's an upscale restaurant where your going to enjoy their culinary expertise (because that's why your there) a guest should be able to order their food prepared without the onion etc. if they choose since it's cooked to order..their paying for it..if your cheap or on a strict budget you go to already prepared places and take your chances..6 of you can leave that $1 on the table for your server taking away the mess you always leave!!!

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