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Tips about Tipping

Seems too often there's an uncomfortable thought lingering in the minds of customers at tipping time. There has long been a standing gratuity percentage for tipping that varies between 10-20%, but often customers don't understand when 10%, 15%, or 20% should apply. In short, tipping should be based on service.

Although the style, manner, and overall feeling of a restaurant will vary, the mechanics that define service are pretty much the same.

Beginning with, customers should be greeted and seated within a reasonable time.

Once seated, customers should be approached by a server as quickly as possible but no longer than two minutes. During the initial contact, the server should take drink/appetizer orders, and quote any pertinent information such as daily specials and soup dejour.

When the server returns with beverages, the customer's order is taken, then all courses (appetizers, soups and/or salads, main course, etc.) should be served within reasonable time intervals, making the customer's experience smooth and enjoyable. This also includes checking back throughout their visit to insure customer's satisfaction. That's the mechanics of service.

With 10% being the low end of tipping, it should accommodate a low end of service. This could apply two ways. First, if the customer is dining in a restaurant that offers little more than fast food service. Second, if the server applied the mechanics of serving in a mechanical or thoughtless way.

For 15% tipping, the service should be what is expected of a given restaurant. All the mechanics were applied appropriately with TLC and the overall experience was pleasant.

For 20% tipping, the service should be applied to above average situations. Again, this could happen two ways. First, by receiving "over the top" service from a server. Or secondly, when patronizing a restaurant that offers more tailored servicing such as wine stewards, desert servers, etc. In some cases 25% is an appropriate tip.

Overall, the par for tipping should be 15%. Then, the customer can add or subtract from the par based on their overall experience. One last thing the customer should understand is not everything is under the server's control such as ill prepared food or drinks that are not satisfactory. The server should take steps to right the situation, but this does not always warrant breaking par on tipping.

At times, though hopefully rare, service can be so poor, leaving no tip is the right

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