“Most servers make well below minimum wage, thus they need and desire tips to make ends meet,” Hoffman says. “It is still a strong American custom.”
The size of a restaurant gratuity depends on how well you are served, including whether your order is correct and your server checks on you after you receive your food, Hoffman says. Don’t base your tip on the food’s taste. The server has no control over that.
Hoffman says you should always leave a minimal tip, even if the service is bad.
Check your tab carefully, though, as some places add a gratuity to your bill. You may or may not want to supplement that, depending on how much was added.
Restaurant tipping guidelines:
- Restaurant wait staff: 15 to 20 percent of the pretax bill.
- Takeout: No tip is necessary when you pick up your own food. But if you receive some service, like a waiter delivering the food to your car, then tip $1 or $2, or up to 10 percent.
- Tip jars at fast-food counters: Nothing required; it’s your call.
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