Post by RoxMonster on Jan 22, 2013 19:01:59 GMT -5
I always tip on the total amount and usually between 18 and 20%. If the service was not awesome, then I'll tip 15%. It was out of this world phenomenal, I'll do 25%.
It would never occur to me to think this much about what I tip.
I get the bill, look at the number at the bottom, quickly estimate 20% and round up. I'm no math genius, and I've yet to struggle.
Is the difference really so great between the pre-tax and post-tax amount? I can't imagine quibbling over such a small amount. And I'm not even going to touch subtracting alcohol from the total! Sheesh.
I'd rather err on the side of generous than cheap, and honestly, if it were that important to me to leave as little as possible that I'm doing deductions and calculations, I would probably eat out once less per month/year just so I could leave the extra few bucks and not stress it so much.
Is the difference really so great between the pre-tax and post-tax amount? I can't imagine quibbling over such a small amount. And I'm not even going to touch subtracting alcohol from the total! Sheesh.
On septimus's check (assuming she had calculated twice the tax correctly -- here she hadn't), the difference would have been about $5. I'd think waitstaff might care about that difference, particularly when you look at the effect of that difference over many customers over the course of an evening, which is why I never give less than 20% (post-tax) unless service is REALLY bad and it appears to be the waitperson's fault.
I do post tax. Usually between 20-30% depending on service. I just divide the tab by 5 and add more depending on how I feel about the service. If service was absolutely horrible, I'll give them 2% to cover their busser fees. I know some restaurants will take 2-3% of the servers total sales regardless of what they made in tips. Complete bullshit if you ask me.
The tip is also always up to me, not my H. I've only ever left a tip less than 20% once when an Applebee's waitress thought she would be better off flirting with my H and literally gave me the stink eye while I asked repeatedly for more water. She got 50 cents.
I don't even pay attention to the tax amount. I look at the bottom line and figure out 20% from there and adjust accordingly. I generally tip a minimum of 20%. Very very rarely do I leave less - service has to be truly terrible.
I always tip 20% on the total pre-tax amount. More than 20% if the service was exceptional and/or if the chef gave us a gratis course. I don't tip on sales tax.
I know I'm beating a dead horse... but you really tipped $26 on a $200 bill? I hope you were an amazingly easy table. Next time, consider tipping at least 20% on the entire bill.
Post by jennistarr1 on Jan 22, 2013 23:13:26 GMT -5
Yeah something is screwy with the math....If you bill was 200 and the tax was say 13.00 rounding is 187.00 If you wanted to tip 18% of that it would be 33-34...you cheated the waiter either way....it looks like people have pointed it out to you. I tip pre tax .
I think technically you are supposed to tip on the pre-tax amount and the total before any discounts.
However, I think most people probably tip on the total bill, which includes tax.
I would have tipped more like $40 in your case, but I don't know if you technically broke any "rules" for tipping by tipping on the pre-tax amount.
(also, our tax is considerably lower and I spend considerably less usually, so I don't split hairs over a couple of dollars tax vs bill before tax. Since you paid almost $40 in tax I guess I can see the logic in tipping pre-tax, otherwise you'd be tipping $8 on what was actually tax and not food/drinks/service).
ETA just noticed you said tax was $12. That's obviously not 10% of your bill....
This. I always thought that technically it was based on the pre-tax amount before any discounts. Not saying that's what I always do...