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Moonshadow said...
I don't always tip, even if the service is good. Depends on the restaurant and how bad i feel about not tipping or even how much change is due to come back... also i hate it when you're dining in a group and you leave a tip and some cheap person uses that as an excuse to pay less than they owe.
26-06-2007
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MikeR said...
Always an interesting question. If a tip is expected I rarely give one. I almost never use the "tip" addition on the Credit Card slip. If the food and service warrant, I'll always have some cash for the waiter/ess (Stop being politically correct, this is the proper term, live with it) When travelling in the US, I used the same policy, which wasn't always readily accepted.
The staff are paid to do their job, the restaurant prices should cover their wages and if a tip is warranted, then it should be a personal gratification, not shared by the whole staff, as is often the case. A bigger bug bear of mine is the automatic 15% added if the party is over 10, that's just plain rude and I won't eat at places that do this.
21-09-2007
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Larissa Paton said...
Tip or Gratuity - a gift of money for a service, especially as an amount above what is owed.
Unless the service was exceptional, and I really enjoyed the service of a particular waiter or the meal was sensational and I wanted to tip the Chef, I really feel that Australians are paid fairly. However, if I'm paying with a corporate Amex card, that's another matter. When the Company is shouting, I will leave a sizeable tip, in the hope of equally good service next time.
16-10-2007
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Beachsands said...
Lucky larissa...happy to tip on her corporate account but not with her own money. Well in these happy days of workplace agreements, maybe the waiter is not being paid all that well. I'm pretty sure that it is still below $25 per hour. They might only be working for two hours or less these days.
Like most people, i will not add a tip to the credit card slip. The business will rarely reward the waiter/waitress the full amount. Just pay it in cash. Even if it makes you look sucky, you still know that it goes to the right person. As for the people that swallow the tips of a table and pay with their credit cards, just ask them loudly how much they are leaving as a tip. When dining with a large group I try to have the cash to pay the right amount and then tip direct to the waiter. I think that 10% is fine in Oz and nothing if the service was ordinary. Waiting table is not an an easy job and doesn't come with a corporate expense card.
Yes I have worked in hospitality and know how difficult people can be. If you are paying $60 for a meal, the service has been good, is $6 too much to add to the waiters' very ordinary pay packet.
As for Mike ..grr... The reason why the service is so good in the US is that wait staff (not hard darls) is because they are often paid at less than $US10 per hour. Their tips are their income. So adding 15% is quite necssary to feeding their kids and paying the rent. Oh mike I have just checked the minimum wage rates in the US Go check it out. http://www.dol.gov/esa/minwage/america.htm#DC It is between $2.85 in Idaho and $7.00in DC. Glad that I don't have to rely on your tips.
28-10-2007
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Vivien Man said...
If you take into account the fact that the staff won't get the tips you're giving, I see the alternative is just going back to the restaurant (repeat service).
I usually do give tips if the service is exceptional but I find that service these days in many places isn't good - it's average. Whether paying by credit card or cash it's all the same to me.
14-11-2007
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Noshy said...
I sometimes do tip when I feel the service has been especially friendly. When I say friendly, I mean smiles and genuine friendliness, not the faux-sincere concern that most fine dining waiters seem to think passes for customer service. I would not tip for quality of food or setting - this should be built into the cost of the meal. I find I tip more at small, 'non-fancy' restaurants than at fine dining, just because the service is more genuine and I know the money is going to where I want it to go - the staff and managers (who are quite often part of the service staff).
However, most of the time I dont tip. I especially wouldnt tip a standard percentage, like they do in the States, because it simply perpetuates an unfair system where salaries are deliberately low because it is believed that the remainder will be supplemented by tips. Standard service gratuities should be built into the cost of meals or the final bill (as it is in countries like Singapore).
14-11-2007
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Chris Fraser said...
If the service and food are good then I usually tip 10-20%. If the service is bad then I will tip either nothing or a paltry amount. If the service is good but the food ordinary, then I will tip about 10% but make a point of informing the waiter that the food was not up to standard.
15-11-2007
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cyberjuli said...
As a former waiter, I never *expected* a tip, but I worked hard to get them. The hourly wage may be okay(ish) but hours are rarely guaranteed in the hospitality industry and very few waiters work full-time or receive overtime.
That being said, when I eat out I only tip for service that is good without being intrusive.
18-02-2008
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zilchie said...
As long as the food and service is ok, I tip at least 10%. If food and service is fantastic, I tip more.
18-02-2008
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Veroncia said...
I grew up in HK and US. A service charge (10%) is usually included in the bills in HK restaurants. And in US, it's a way of life as the wait persons rely on the tips, from 15 - 20% depending on which state you're in, as part of their wages. So I was used to tipping. When I migrated to Sydney years ago, I was told by the locals that you don't need to pay a tip for your meals in restaurant. I was shocked. Instead of changing me of not tipping, I change the wait persons perception of their service in rewarding a tip for great service. I always leave a tip. If the service is extremely good, I tip more than 10%, which is the norm when I tip adn try to leave the wait persons the actual cash, rather than adding onto the credit card.
18-02-2008
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summer said...
I don't like tipping and believe it is very unAustralian. Australians were brought up and we appreciate good food and say thank you and are greatful. Unlike other countries the waiters were not paid correctly and it is their custom to tip. The prices are already high. I don't like tipping as it makes an expectation and greed as they will look to how much they get - then anger if it's not satisfactory. A thank if not good enough.
20-02-2008
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Malcolm Brothers said...
Tipping should only be done for service that is good. Not because you feel you should but because you are happy with the service. So many times people feel obligated to tip just because the waitperson is doing their job - whether it be a good job or not. The service doesn't need to be exceptional, just let me have a nice dinner and conversation with my friends and notice whether we look ready to order/pay etc. That's all I ask in return.
12-03-2008
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Ann Forde said...
Let's assume that the tip was going to be 10%.... and then we deduct say 1% for each of the following crimes against the dining public:
1. Leaving us waiting in the entrance to the restaurant, especially while the wait staff are chatting.
2. Asking how 'we' are this evening.
3. A long wait for menus.
4. Asking if we want still or sparking water and not telling us that it costs extra.
5. Not telling us about the specials - 2% deducted if the specials that the next table are eating look extra good.
6. Not telling us that certain ingredients are unavailable - 2% deducted if another ingredient has been substituted without consultation.
7. Constantly refilling wine glasses VERY full.
8. Not explaining when there is going to be a very long wait before the meal of between courses.
9. Being supercilious or patronising.
10. Not being able to answer questions about the menu or wine list.
Guess this system explains why the staff of restaurants in Canberra that I visit for a one and only time due to poor service do not generally benefit from a healthy tip from me.
12-03-2008
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jara said...
I worked at a fine dining restaurant for a while, some of us waitpersons worked very hard to ensure that service was above and beyond expectations, and that was because we had done the appropriate hospitality training, or had had years of experience and were genuinely passionate about it. We get to know the regulars, pay attention to details, and ensure even the most annoying request was met. Then there were those who were waitpersons as a second job, some who worked in hospitality to fund their travels, etc etc. Sometimes a tip really is rewarding after a shift, or perhaps double shift of work! But at times, just a genuine thankyou, or acknowledgement is more than enough. I can't speak for all, but we do it because we love it, and when people notice the difference - its all we care about. That our hard work is recognised.
12-03-2008
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Amanda Miller said...
I will tip if I have service that is good to excellent quality. I will also make a point of thanking the staff member if service is exceptional with attention to detail. Waiting for food/menus and rude service will not attract a tip from me...
12-03-2008
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Natalie Garcia-Prieto said...
I will tip for exceptional food or service. If the food is fantastic but the service average, I'll tell them it's for the chef.
15-05-2008
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LauraWolf said...
I do like to tip if the service has been good. On rare occasiona that the waiter/waitress was rude I haven't bothered leaving a tip.
17-05-2008
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Fiona Vautier said...
I generally round up by a few dollars, but have no problem leaving the exact amount if the service was bad.
Sure the wages are (generally) low, but this doesn 't mean a waiter shouldexpect a tip. You choose to work in hospitality, you accept the wages given. If the food was great but the service was bad, then unfortunatley the kitchen misses out because of the floor staff.
11-06-2008
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www.1001dinners.blogspot.com said...
Speakig to waiters I find that Australians tip about 35% to 70% of the time in reasonable restaurants. I tip about 10% but less if something displeases me. The restaurant depends on everyone doing their job well - if the food is lousy or the kitchen disorganied and takes forever to get your food it's not the fault of the waiter. For that reason I am quite happy that th tip is shared mong the rest of the staff, who are pobably not vry well paid either and have no monetary access to recognition for their effort
09-07-2008
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