T.I.P.S.: To insure proper service.
Typically, at a casino I will tip the cocktail waitresses $5. Or $10. for the first round depending on how long it took her to get to me and how long I plan on staying at the table. Each round afterwards a $1. If I am there for a while or she never allows my drink to go empty I will give an additional $5 or $10 after a few rounds. If I place the order and it takes a long time to arrive, I may just start and stay at $1. A round but never less.
I had an issue at a few restaurants that always bothers me. I typically tip a minimum of 20% on a dinner if the service is similar to what Genius mentioned I would tip at least 30%. I based the % on the bill prior to Sales Tax. I hate when I get bad service and tip small since the server most likely things, I am just cheap.
The big issue comes when I am ordering wine. I love bold good wines typically well over $100. A bottle. If there is a Sommelier that recommends something, I never had I will tip a small % percentage on the cost of the wine if their recommendation was great and they returned to check on me and there is always a second or third bottle for new recommendations then I will tip at least 15% of the wine cost. If it is just a server no Sommelier and I order a bottle of my own choice then I only tip on the food.
I was at a nice steak house with another couple, I looked at the Wine list with no input from any employees of the steak house. Later in the meal requested another bottle of the same wine. At the end of the evening the food bill including the girl’s drinks was $509.00 and the wine was $500. So, I left a $139 tip rounded the amount after tax to reach $1,235.00 which I left in cash. The server returned and asked if there were any problems, which I simply stated no, thank you for a nice evening. The other couple were taking their time leaving and the restaurant manager returns with the server and really embarrassed me in front of my guest. I explained I tipped over 25% for mediocre services at an extremely expensive restaurant and I felt there was no reason to tip on the over price wine. The server only poured the first glass when they opened the bottle, I would have tipped a little (10% of the wine cost) if they keep my glass full as some places do. The wine was a favorite of mine that I purchase for $90. A bottle at a store.
Was I being cheap? I would have taken all the tip back if I could of after being embarrassed in front of my guest.
Typically, at a casino I will tip the cocktail waitresses $5. Or $10. for the first round depending on how long it took her to get to me and how long I plan on staying at the table. Each round afterwards a $1. If I am there for a while or she never allows my drink to go empty I will give an additional $5 or $10 after a few rounds. If I place the order and it takes a long time to arrive, I may just start and stay at $1. A round but never less.
I had an issue at a few restaurants that always bothers me. I typically tip a minimum of 20% on a dinner if the service is similar to what Genius mentioned I would tip at least 30%. I based the % on the bill prior to Sales Tax. I hate when I get bad service and tip small since the server most likely things, I am just cheap.
The big issue comes when I am ordering wine. I love bold good wines typically well over $100. A bottle. If there is a Sommelier that recommends something, I never had I will tip a small % percentage on the cost of the wine if their recommendation was great and they returned to check on me and there is always a second or third bottle for new recommendations then I will tip at least 15% of the wine cost. If it is just a server no Sommelier and I order a bottle of my own choice then I only tip on the food.
I was at a nice steak house with another couple, I looked at the Wine list with no input from any employees of the steak house. Later in the meal requested another bottle of the same wine. At the end of the evening the food bill including the girl’s drinks was $509.00 and the wine was $500. So, I left a $139 tip rounded the amount after tax to reach $1,235.00 which I left in cash. The server returned and asked if there were any problems, which I simply stated no, thank you for a nice evening. The other couple were taking their time leaving and the restaurant manager returns with the server and really embarrassed me in front of my guest. I explained I tipped over 25% for mediocre services at an extremely expensive restaurant and I felt there was no reason to tip on the over price wine. The server only poured the first glass when they opened the bottle, I would have tipped a little (10% of the wine cost) if they keep my glass full as some places do. The wine was a favorite of mine that I purchase for $90. A bottle at a store.
Was I being cheap? I would have taken all the tip back if I could of after being embarrassed in front of my guest.