Tipping etiquette | GTAMotorcycle.com

Tipping etiquette

S

spitRR

Well-known member
So the last few years I’ve been seeing an increasing amount of fast-food establishments adding a tip option when paying by debit. It’s gotten so popular it’s become rare to go to one without; oddly enough Mc D’s is one of the few holdouts.

What exactly am I tipping for? I’m not sitting at a table being waited on, nor am I offered a nice cold glass of water while I patiently wait for my order. What’s changed in the level of service that wasn’t there 10 or so years ago that warrants a tip?

When the “Add Tip” prompt appears I almost feel guilty declining knowing how little these guys make. Is my order going to be unfortunately delayed? Will I get white meat instead of dark? How do they divy up the accumulated tips anyway? Does management just pocket it?

So many questions.

And while we’re on the topic; what’s the tipping etiquette when ordering take-out at a proper dine-in restaurant? If you didn’t call ahead you would go to the bar, place your order and wait for it there. In this case is a tip appropriate? If you ordered a beer it would be.

I’m just curious what the general consensus here at GTAM is.
 
i usually tip 15%, even if the service is average...sometimes people just have a lot going on and deserve a pass. If service absolutely sucked i would probably tip 10% and a dirty look as i handed back the machine. Excellent service or my favourite spots I'll jump to 20%. This includes take out.

Reason? The money doesn't make a difference to my life but could very well be putting food on the table for someone else.
 
Evoex said:
i usually tip 15%, even if the service is average...sometimes people just have a lot going on and deserve a pass. If service absolutely sucked i would probably tip 10% and a dirty look as i handed back the machine. Excellent service or my favourite spots I'll jump to 20%. This includes take out.

Reason? The money doesn't make a difference to my life but could very well be putting food on the table for someone else.
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I think you have a fair approach.

For me it's always a game time decision.

In fast food pickup lines I don't tip.

In inexpensive restaurants I decide solely based on the service delivered by tge server. 15% for reasonable service, 20% if it is exceptional.

When I eat anywhere I'm spending over $50/head, I expect service that deserves a 20% tip. If service or food quality falls below excellent, I'll max out at 10%. I expect servers in an expensive restaurant to know when we need drinks, if a plate is cold, and that food matches the orders.,
 
I have heard that fast food places that have tipping enabled at the point-of-sale rarely manage it correctly - sometimes it is enabled unintentionally and/or they don't even have a way to distribute tips to employees, other times owner is helping themselves to tips. Sit-down service where tipping is expected is much less tolerant of screwing this up since your unpaid employees will either leave or worse

Edit: Also I'm not 100% sure of the exact mechanics, but it is also apparent that many places that have delivery have the payment device at the counter configured the exact same way that it is for the delivery person, hence why tipping would even appear
 
One thing I enjoy in Australia is there is no tipping.

Also all bills etc show the total you are paying ...no separate tax line ...so a $20 meal on the menu is just that.

One reason that works is wages are high in Aus so wait staff earn a living wage especially when the contribution to super annuation is taken into consideration.
Too many places especially in the US expect tips to make up for low pay
Reason? The money doesn't make a difference to my life but could very well be putting food on the table for someone else.
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In Cuba I like the fact that tipping was pooled to ALL the resort staff...even the ones working in the background. And for sure there you were helping a poor nation.
 
MacDoc said:
One thing I enjoy in Australia is there is no tipping.

Also all bills etc show the total you are paying ...no separate tax line ...so a $20 meal on the menu is just that.

One reason that works is wages are high in Aus so wait staff earn a living wage especially when the contribution to super annuation is taken into consideration.
Too many places especially in the US expect tips to make up for low pay


In Cuba I like the fact that tipping was pooled to ALL the resort staff...even the ones working in the background. And for sure there you were helping a poor nation.
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How’s the service in Oz?
I’m genuinely curious if higher pay makes people feel like they don’t need to be phoney or if they just act however they want (within reason) knowing it doesn’t impact their take home pay.
 
robertv19 said:
How’s the service in Oz?
I’m genuinely curious if higher pay makes people feel like they don’t need to be phoney or if they just act however they want (within reason) knowing it doesn’t impact their take home pay.
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I found it as good or better than here. I was only there for a few weeks though (and only in a small portion of the country). Ime, less patrons, higher bill per patron. The entire Tim Hortons business model doesn't work. You won't have hundreds of people lining up for a coffee when it is at least $5 and often much higher. Staff want to provide good service as they are competing for customers.
 
robertv19 said:
How’s the service in Oz?
I’m genuinely curious if higher pay makes people feel like they don’t need to be phoney or if they just act however they want (within reason) knowing it doesn’t impact their take home pay.
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Tipping is minimal in Italy, except for the touristy places where they have come to expect it when they hear what they assume is an American accent. Service is different, though. Less plastered on smiles, my-name-is-Crystal-and-I'll-be-your-server-tonight insincerity, and fake chit chat while waiting for the POS machine to go through. They can come across as snooty, especially as Italians are typically rules-obsessed and ritualistic with meals and food, and breaking those rules is tantamount to an insult to their culture. Ask for spaghetti and meatballs, pasta with chicken, Fettuccini Alfredo (revolting), butter on your bread with dinner, or any number of other cardinal food sins, they will likely refuse to serve it, and whatever you do get will be tossed on the table with a curled lip. Pineapple on pizza would likely get you thrown out on your ear.

But if you defer to their expertise, show an interest in their local specialties and ingredients or have an open mind, you'll usually be rewarded with masterful service that reveals a deep knowledge of the food and wine they serve. Just don't expect hovering or checking in every three minutes to see how you are doing (always when your mouth is full!). They'll be available to flag down if you need something, but will respect privacy, and never, ever rush you by clearing plates before everyone is done the course or bringing the bill before being asked.

Personally, I much prefer that approach, as it's sincere and honest. I don't need my ass kissed at dinner. I like dining as an equal, and don't want some fake obsequiousness. I also like the approach that service is a part of the meal, not something separate. It's much more dignified for all parties...
 
I'll tip 10% at places where we used to sit down before COVID, but now do take out. 20+% at sit down places where the service is good.

Niece was a restaurant manager for a few years. She's gone back to waitressing, because the pay can be better and it's less stress.
 
I've generally found service good ....there are still thousands of mom and pop places, not all chains but actually getting enough staff is a massive challenge
www.theage.com.au

Unemployment falls to shock low of 3.5 per cent

The drop increases pressure on the Reserve Bank to lift interest rates hard at its next meeting.
www.theage.com.au www.theage.com.au
If you find a staff from out of town then there is no place for them to live as housing is either $$$ or not available at all.
Desperate in some regions.....Broome on the far west coast ( think Toronto to Vancouver distance ) advertised a barista position for ......$92k !!!!!!!!!
 
I’ll tip in a restaurant, not a fast food line for take out. I’ve been in places lately with Interac machines set at 18-21-25% . Preprogrammed tips , umm no thank you .
Fine dining is a different fish , I’m a 18-20% guy if it’s going well , and often the server is the face of the restaurant and the back end is what’s making your experience go poorly, so I try not to punish the service .
Sort of with topic\ not, about 3 yrs ago I started checking bills in restaurants , not just paying what hit the table , about 30% are wrong, and never lower. I seen bills for beers we did not drink, wrong brand even, appys that were never ordered and things like 24 oysters when we had 18. Bills have been out by $100 bucks on occasion when we have a group. And it’s really common.


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TwistedKestrel said:
I have heard that fast food places that have tipping enabled at the point-of-sale rarely manage it correctly - sometimes it is enabled unintentionally and/or they don't even have a way to distribute tips to employees, other times owner is helping themselves to tips. Sit-down service where tipping is expected is much less tolerant of screwing this up since your unpaid employees will either leave or worse

Edit: Also I'm not 100% sure of the exact mechanics, but it is also apparent that many places that have delivery have the payment device at the counter configured the exact same way that it is for the delivery person, hence why tipping would even appear
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Even the simplest of servers is savvy enough to claim tips. Next time you check out leave a $1.00 tip and watch what happens -- they'll scan the terminal or receipt for a tip -- if it's there, they will know how to claim it.
 
Don't forget too that the tips on the POS machines are ON TOP of the taxes not on the pre-tax amount.
 
crankcall said:
...
Sort of with topic\ not, about 3 yrs ago I started checking bills in restaurants , not just paying what hit the table , about 30% are wrong, and never lower. I seen bills for beers we did not drink, wrong brand even, appys that were never ordered and things like 24 oysters when we had 18. Bills have been out by $100 bucks on occasion when we have a group. And it’s really common.


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Yup, I suspect this happens a lot when there party is large and it's clearly a business deal. I suspected it was happening at a local higher-end restaurant we use a lot for biz dining. After 45 minutes at the bar I knew our party of 5 consumed exactly 8 drinks, they moved us and the tab to the dining area. Once we were seated I surprised the new server by telling him I wanted to settle the bar tab before orderign dinner, he went to the bar and brought tab -- 12 drinks -- a heist of $40. After a brief discussion, a manager came around to apologize - then made good with an offer of free round for all. Those Oban 14s tasted sweeter than the average single.
 
crankcall said:
I’ll tip in a restaurant, not a fast food line for take out. I’ve been in places lately with Interac machines set at 18-21-25% . Preprogrammed tips , umm no thank you .
Fine dining is a different fish , I’m a 18-20% guy if it’s going well , and often the server is the face of the restaurant and the back end is what’s making your experience go poorly, so I try not to punish the service .
Sort of with topic\ not, about 3 yrs ago I started checking bills in restaurants , not just paying what hit the table , about 30% are wrong, and never lower. I seen bills for beers we did not drink, wrong brand even, appys that were never ordered and things like 24 oysters when we had 18. Bills have been out by $100 bucks on occasion when we have a group. And it’s really common.


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The three of us were out for dinner and the place was slow. There was another party of three already seated. When our bill arrived the other party had paid and left but the waiter had given them the wrong bill.

I had a number in mind and wouldn't have noticed a dollar or two but 50% too much stood out. The waiter denied giving us the wrong bill but I pointed out there weren't any lobster shells on our plates.

He corrected the bill but added wrong which I caught but he denied again.

I paid cash, making it simple with correct change. All he had to do was bring me a $5 bill. He brought $3.00.

My wife wanted to make an issue of it but I said it was his tip, about 2%.

Honestly, if he had admitted his error the first go around I would have left a decent tip and he would have cut his losses.

A friend with a friend in hotel management says the same. If they get stiffed they slip it onto someone else's tab. Check your bill.
 
Anecdotal story , my friend is a high roller and would often leave a $100 tip on a $200 bill . Ate at the same places consistently, after lunch one day , bill was $50 high , mentioned , corrected . Next wk bill was $80 high . We now check all bills , that server gal had been there 15 yrs and probably took us for several thousand over the decades .

Worse when travelling, Screw the tourist is a side business, they know they will not likely see you again .


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Meh it's your money, don't feel obligated because they put the tip button in front of you. I tip for service that's it. Not because they've cleverly automated a collection process for doing it.

Did this thread come up because of tik tok, there was something in the news recently of a girl on video not knowing what to do with one of these POS terminals and tipping or something like that.... :rolleyes:
 
I have a weird relationship with tipping, on a few fronts.

I don't make a ton of money, so even when I eat out, it's generally financially unsound for me and is because I either have a lot on my plate, or have no time that day or week. Maybe I was working late on the bike and didn't have time to grab groceries, or I had a long day at work and just want to lie down afterwards, let alone sit at the stove for an hour and cook.

FWIW I still tip 15-20% every time I sit down somewhere.

There's an argument/opinion floating around that if you can't tip, you shouldn't eat out, and I sort of strive to do that now. However, that active refusal to eat out is also not really good for the economy and these businesses - I'm sure I am not the only one that came to this conclusion. If we all stopped eating out, these servers would be out of a job entirely, period. Let along not getting tipped.


My other quip with tipping is the whole emotional labor aspect. As someone who is customer facing, I've come to realize that it's more often than not that workers in retail or restaurants are probably having a **** day for one reason or another, like most people, and don't want to be your friend. To have bad days possibly cost you your rent (not in my case, but in general), is frankly insane. I've worked with people long enough, way past the point of of diminishing returns. For a while I learned patience and tolerance, and though I still am excellent at all of those things as a professional, my general opinion of humanity has slipped to a (probably) very unhealthy level.

When I go to a restaurant and some server is doing the whole "sir and ma'am" thing and treating me like royalty, I actually feel quite gross. I came to eat, not to force someone to be nice to me. I'm just a ******* guy, and nothing more - please stop pretending otherwise.

I LOVED Poland for that. People can be in a bad mood and they don't generally hide it, and frankly I encourage that. As long as my food is warm and tastes alright, I couldn't care less. If not forcing someone to fake a smile at me can in any way improve their day, or at least not make it worse, then I am all for it.

TL;DR. I tip, but I strongly dislike the practice and what it makes of people on both ends of the business model.
 
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