A 15% tip is the right amount for good service. If the service is outstanding then 18 - 20% is appreciated. The staff know that some people leave tips at the table, and some at the check-out or on the card, so no need to feel that the staff are assuming you have not left a tip just because they don't see you leave it. A good tip, when deserved, is always appreciated. Charlotte always comes back with stories about her great customers that left a nice tip, as well as nice customers who were very happy with everything, but left no tip.

The wage for servers is around $4 per hours so very low. Without the tips, it would not be worth going to work by the time you pay gas money and car running costs.

Where Charlotte gets upset is when she has worked really hard and would normally earn a good tip, but the kitchen mess up and perhaps the food is a bit cool, or someone gets the wrong dish due to kitchen staff making an error. She is then the one that gets no tip from the customer.

Visitors from the USA (either local or from other states) are generally the best tippers, followed by Canadians and Brazilians. English are some of the worst tippers, probably because it is not such a big thing in the UK. However the English complain about problems less than the Americans.

Over here, waiting can be a career (rather than just an evening job for a student). Good staff can earn way more than an average salary based on the tips, and with experience can move on to more expensive restaurants and therefore earn more. Top staff in high-end restaurants (that do a good job) can make a very nice living.

Quote Originally Posted by Katys Grandad View Post
That's very useful information Roger, thanks.

May I ask just what is seen as an appropriate level of tip? I'm usually in the 15-20% range in restaurants but I never really know if I'm over or under tipping.