I was watching The Five yesterday and they did a segment on Oregon allowing pumping your own gas. Which leaves NJ as the last state requiring an attendant to pump.

The conversation then turned to whether you tip the gas pumping attendant. Jesse Watters said he didn't tip them and the others couldn't believe it. They all said that tipping the gas attendant is expected and some of them typically give $5 or more.

I may be considered a CSOB but I only tip at sit down restaurants . To me a sit down restaurant is where you walk in and are greeted and walked to your table . Then a waiter/waitress comes to the table and provides service .

I have never had someone ask for a tip before the meal is served . If that were to happen I would politely decline and leave . Plenty of restaurants out there . And for the most part I pay cash vs CC .

If the service is good I have no problem leaving 15-20 percent . If the service is crap I usually leave 10 percent as it may have just been a bad night . If I return and get crappy service again the problem is systemic and I don't return again .

I grew up in NJ. I've never tipped at a gas station and have never noticed anyone else doing it.

A class action lawsuit was filed in CA this week claiming an 18% surcharge meant to supplement workers costs and improve their bottom line was being abused by the owners as simply a way to boost the margins of the business.
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All pretty vague to me. The kicker is that the receipt presented to the patrons listed 3 additional percentages to be added on top.

It has always been clear to me. If you don't like the pay and the way it's handled, don't work there. I've always been a little less than obliged to pay the last guy to touch my car at a car wash. Bur I solved that problem. I haven't used a car wash in 20 years. And that was the reason.

Before all this started I did what my parents did and tipped 15%. As the sales tax rose slowly to the now 10%, it was easy to double the tax and round if off. Many many times I have finished eating and the table cleared and sat there waiting endlessly for a check. After a few reasonable minutes I deducted a dollar a minute. That is if the service was good to begin with.

I can say over a lifetime servers have been pretty good with just a few obviously bad occasions where I walked out w/o leaving anything.

And occasionally in the last decade I have been rushed to eat and get out for total table turnover. I will leave a modest tip since that seems to be more of a management model and never go back.

Restaurants going out of business and new ones coming in all the time and we have hundreds that I've never heard of. Eating out is just not fun anymore. Crowds, noise, parking, paying for that? Screw it.

Maybe I should give this a shot. Next time I'm presenting a report to my boss I'll put a tip jar on the table of the conference room and delicately cough when I'm done.

So tired of people getting paid extra for doing promised work. It's such a bad system.

Before prohibition it was actually considered offensive to tip someone. It only picked back up in the states after prohibition to supplement wages of waiter's as restaurants lost alcohol revenue. I guess it's a similar issue with the pandemic. Restaurants lost revenue and all of a sudden we're supplementing wages of people that were already doing fine (relatively speaking).

Story about tipping on public radio yesterday. Says a lot of it has to do with the card swap machines that are everywhere now. You are asked to tip at a Subway now when you swap your card and someone is watching you. Come on, this has never been a thing. You made it for me, you didn't bring it to me and wait on me. No tip earned.

I was speed reading through that in the Times today while waiting for my lunch.

What a crock. Restaurant added 18% on top of the bill and now want us to pay the server their tip too? I was pissed when they added 3% for employee health insurance.

I am with many of you, I decided to only tip at sit down places where a waiter brings us our food, not the ones that we have to order ourselves, over the counter or through QR codes. Waiters want more money, get another job. I looked into this, and they seem to make pretty good money (not talking about difficulty of job here, irrelevant IMO). At 15 bucks an hour, some places pay more, within a period of 4 hours, between say 5-9pm, the waiter should be able to pick up 10 bucks per table on the avg with him working on three to four tables within an hour. That's 40 in tips, and hourly, making it 55 an hour. What the Fook more do they want? Its no skill job for the most part and the learning curve is pretty straight forward, most people know how to smile and carry a couple of plates will be able to do the work. I am sure they wait on more then 4 tables and the tip is more then 15 per table on avg.

I was complaint about this tonight. We went to a great taco/burrito place. They give you a buzzer and you come pick up your tray of food when it buzzes, you clean your table and tray when you’re done. Card machine asked if I wanted to tip and once again, I fell for it (if I say no, will they spit in my food?). It’s been this way everywhere here for a few years and I’m sick of. Especially when you consider that the burrito was $16. When did burritos get to be $16?

The real problem is that even if inflation comes down, these restaurants are never ever bringing their prices down. :o

when I was in New Zealand, it's not customary to tip and I raised eyebrows when I did for a ginormous steak...........my mate just shrugged and said throw your money away.

Its only going to go up. Watch, A burrito will be 20 by next summer. Everything has double. Car wash is now 28 dollars and that's for wash, vacuum and they wipe down your windshield and leave swirls on it as you leave.

The other thing that makes me insane is pizza delivery

I have pizza delivered. I see on receipt an extra $5 for delivery charge. If there is a delivery charge then why the hell did I include a $5 tip for the driver? Who is getting that delivery charge? Is the driver getting it? If so, he’s been getting a $10 tip from me all these times. All in, a large pepperoni pizza with $5 tip is avg just over $40 here.

There are no established rules.
If you put it on a C/C there is no guarantee your excellent waiter will even get a dime of it.

All the business has to do is ensure all employees somehow get minimum wage.

https://workforce.com/news/a-business-owners-guide-to-restaurant-tipping-law
1) Each employee keeps the amount of tips they earned at the end of the shift.

2) Tip splitting involves splitting the tips between tipped and non-tipped employees based on hours worked or by role-based percentages. Tip sharing is voluntary and there are no guidelines or laws. This policy ensures all employees receive tips, creating a fair environment.

3). Tip pooling consists of collecting the tips earned during a shift and evenly distributing the tips at the end of the shift. The tip pool is shared between both front and back staff.


It's all up to the restaurant management. And they ain't posting their policy.

Sort of relevant question for everyone.
I have a small printing business, insta print kinda place. On the rare occasion people will be like "that's all you charge? Here's $5 keep the change." Should this go in the till or the employee serving them?

I'd say if it doesn't happen often, give it to the "face of the sale"; if it's fairly frequent and there could be a decent size pile at the end of the month, throw it in a kitty and distribute it to all the employees as untaxed cash. Under no circumstances would I put it in the till.

2:13 per hour is what they pay waiters. If you are making 2:13 then I tip. I don't tip the folks who make an hourly wage.

I do tip the ladies that cut my hairs.

We eat at a local favorite breakfast place just down the road. Locally owned place. We have a regular waitress, that is great, friendly, and makes sure I never run out of coffee, and promptly brings the food, and just as important to me, brings the check. I HATE being held hostage waiting for a check so we can leave at any restaurant.

Of course, sometimes she is off, and we get a decent backup waitress. The last visit, she let my coffee cup run dry, and she took 5 minutes to bring my check. I would have gone to the manager, and presented him the check and asked him to run it so I can leave but my wife does not like it when "I make a scene" so I sat there.

I left her a very small tip, and I normally leave a very large tip for good service. She was much more attentive the next time.

Our regular is a better waitress, and always checks my coffee cup, and I never have to sit and ewait for her to bring the dang check. I always pay with my debit card.

I used to eat lunch every week with a buddy. We stopped at a regular Mexican - South American place that always has good food, and good service. We had the misfortune of having one waitress that was horrible. We should be able to in and out in 45 minutes and have plenty of time to get back to work.

One day it was over an hour just to get our food, I had to go refill my own iced tea, and she never did bring the Sopapillas we ordered. I left a one penny tip. She was busy flirting with the manager the entire time. She was flirting with him as we left, and I told her and him that I had a great meal, but THE worst service I have had in 30 years, she should find another job besides working as a waitress, she is supposed to wait on us, not us wait on her lousy service. I did not wait for a reply, I just left.

Has tipping gotten out of hand?
 

Yes!!!!

Bought an ice tea for a co-worker and was promted to give a $2.00 tip in a drink that cost $4.35.


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I dislike the post-covid trend of pushing tips for everything under the sun. It’s easy to feel subtly pressured into it, but I usually resist it. That said, many of you sound like entitled old people who think no one deserves a living wage. The reason the tipping model exists for jobs like restaurant servers is because it’s a category of job that was explicitly excluded from the first minimum wage laws in the 60s, and the reason for that was because service jobs were heavily non-white (which is to say black). I much prefer the model common to places like Europe where restaurant servers are paid a normal wage and tipping is not a part of their main source of income.