Tipping in USA/Canada
in [Airline Travel]
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From: DevilsPGD on 8 Nov 2007 14:42 In message <4cm6j3lqpqvee8h9hoc08vf5guffo6q27r(a)4ax.com> Martin D. Pay <martin(a)starship-excalibur.co.uk> wrote: >I have a sort-of-related question... > >When I've traveled in the US, sometimes I've paid the whole bill >and tip in cash, sometimes paid the whole bill and tip on plastic >and sometimes paid the bill on plastic and left the tip on the >table in cash. Is there a preferred way (preferred, that is, by >the waiting staff)? I sometimes wonder how much the waitress sees >of a tip that goes on the plastic and so through the >establishment's books... This will vary by restaurant and region. IIRC, where I live the owner must treat cash tips the same as credit card tips, and can choose to distribute them on a per-server basis, split them across the staff, or a few other combinations. Keeping the tips is not one of those combinations though (Although I think if it's distributed evenly, the owner can take a fair share) All of this is based on chatting up waitresses, no actual research, so take it with a grain of salt. Your experience will vary. Personally, I don't carry cash, so the decision to put it all on plastic is fairly easy for me. -- You can get more with a kind word and a 2x4 than just a kind word.
From: James Robinson on 8 Nov 2007 14:47 Martin D. Pay <martin(a)starship-excalibur.co.uk> wrote: > When I've traveled in the US, sometimes I've paid the whole bill > and tip in cash, sometimes paid the whole bill and tip on plastic > and sometimes paid the bill on plastic and left the tip on the > table in cash. Is there a preferred way (preferred, that is, by > the waiting staff)? I sometimes wonder how much the waitress sees > of a tip that goes on the plastic and so through the > establishment's books... The wait staff probably prefer the payment in cash at the table, since there is no record of the amount, and they get the cash directly. They certainly won't refuse the payment on a credit card, since they typically take the cash out of the drawer and pocket it as part of the transaction. In some cases, the owner will distribute the cash at the end of the day when the till is being reconciled. There are various ways that tips are handled in restaurants. In most cases, the wait staff keeps the tip. In some cases, all the money is put into a pool and then divided up evenly among the wait staff. In some cases the tip revenue is shared with the bartenders and chefs, according to some agreed-to ratio, with the wait staff getting the majority. There is no set rule. There are also some shady restaurant owners who demand a cut of the tip revenue. Those are not common.
From: Hatunen on 8 Nov 2007 17:21 On Thu, 08 Nov 2007 18:50:17 +0000, Martin D. Pay <martin(a)starship-excalibur.co.uk> wrote: >I have a sort-of-related question... > >When I've traveled in the US, sometimes I've paid the whole bill >and tip in cash, sometimes paid the whole bill and tip on plastic >and sometimes paid the bill on plastic and left the tip on the >table in cash. Is there a preferred way (preferred, that is, by >the waiting staff)? I sometimes wonder how much the waitress sees >of a tip that goes on the plastic and so through the >establishment's books... I have the same question and I, too, do it all three ways. I've been assured that the tip goes to the right people when it's put on the credit card But in many establishments the tips all get pooled and split up among the help, including the buspersons. This defeats the whole purpose of tipping proportionate to the service received, and in hope that the waiter will at least see the tip I tend to leave a cash tip even if I pay with a credit card. Unfortunately, in many restaurants the busperson sweeps up the tip while clearing the table. -- ************* DAVE HATUNEN (hatunen(a)cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps *
From: Hatunen on 8 Nov 2007 17:22 On Thu, 08 Nov 2007 12:42:24 -0700, DevilsPGD <spam_narf_spam(a)crazyhat.net> wrote: >In message <4cm6j3lqpqvee8h9hoc08vf5guffo6q27r(a)4ax.com> Martin D. Pay ><martin(a)starship-excalibur.co.uk> wrote: > >>I have a sort-of-related question... >> >>When I've traveled in the US, sometimes I've paid the whole bill >>and tip in cash, sometimes paid the whole bill and tip on plastic >>and sometimes paid the bill on plastic and left the tip on the >>table in cash. Is there a preferred way (preferred, that is, by >>the waiting staff)? I sometimes wonder how much the waitress sees >>of a tip that goes on the plastic and so through the >>establishment's books... > >This will vary by restaurant and region. IIRC, where I live the owner >must treat cash tips the same as credit card tips, and can choose to >distribute them on a per-server basis, split them across the staff, or a >few other combinations. > >Keeping the tips is not one of those combinations though (Although I >think if it's distributed evenly, the owner can take a fair share) And report it on his/her income tax? [...] -- ************* DAVE HATUNEN (hatunen(a)cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps *
From: Robert Cohen on 8 Nov 2007 19:35
On Nov 8, 5:22 pm, Hatunen <hatu...(a)cox.net> wrote: > On Thu, 08 Nov 2007 12:42:24 -0700, DevilsPGD > > > > > > <spam_narf_s...(a)crazyhat.net> wrote: > >In message <4cm6j3lqpqvee8h9hoc08vf5guffo6q...(a)4ax.com> Martin D. Pay > ><mar...(a)starship-excalibur.co.uk> wrote: > > >>I have a sort-of-related question... > > >>When I've traveled in the US, sometimes I've paid the whole bill > >>and tip in cash, sometimes paid the whole bill and tip on plastic > >>and sometimes paid the bill on plastic and left the tip on the > >>table in cash. Is there a preferred way (preferred, that is, by > >>the waiting staff)? I sometimes wonder how much the waitress sees > >>of a tip that goes on the plastic and so through the > >>establishment's books... > > >This will vary by restaurant and region. IIRC, where I live the owner > >must treat cash tips the same as credit card tips, and can choose to > >distribute them on a per-server basis, split them across the staff, or a > >few other combinations. > > >Keeping the tips is not one of those combinations though (Although I > >think if it's distributed evenly, the owner can take a fair share) > > And report it on his/her income tax? > > [...] > > -- > ************* DAVE HATUNEN (hatu...(a)cox.net) ************* > * Tucson Arizona, out where the cacti grow * > * My typos & mispellings are intentional copyright traps *- Hide quoted text - > > - Show quoted text - i suppose one u.s. dollar per customer at a non-pretentious dinner or at a now very common buffet restaurant is reasonable, or in other words, two dollars per couple, et cetera-- you can certainly eventually get sick of 'em, but ryan's and the other buffet restaurants convey unlimited and many varities of food, and i bet few places in the world are this way, ten dollars or less person, unlimited goood food at the fancier class restaurants, tip at least ten percent of the total bill, and of course many or rmost people leave 15 percent or twenty percent or more you'll feel ripped-off at yuppie places like ruby fridays, so wendy et al fast food and those amazing buffet places are best for budget traveller for clothes and chotskies go to the tangar shopping outlet places and several other factory outlet places is where the people genrally seem to be especially on weekends the u.s.a. is pndeed complex, so a guide book wouldn't hurt if one is not affluent, one goes to wendy's etal |