[Dopey]

Originally Posted by Rob Parsons

I've always had this thing about rewarding good service.

It's always seemed crazy to me that we insist on this percentage rate.

A server brings & clears 3 plates to a table costing $ 45 and receives a $ 9 tip
Another server brings & clears just 1 plate costing $ 50 and gets $ 10.

Just because the food was more expensive doesn't mean the server deserved more. Get my drift ?

A flat rate of $5 per person is more realistic don't you think ?

Excellent point Rob, I never thought about it that way. But still, the percentage habit is a hard one to break

[emamasa]

Originally Posted by dixie

Interestingly, in WDW, 'international' guests are always given a printed note with the bill explaining that gratuities are expected and suggesting 20-25% of the total charge.

they suggest 20-25%? wow, that'd be cool for a server! I work in a japanese restaurant, and it can be hard when our customers just come in from japan, and haven't been told yet that they should tip. I can't imagine suggesting that much, when if its a party, only 18% is added. interesting, indeed! glad you posted about that, dixie!

thanks for sharing that tip stuff - i love hearing about how others do it!!

[Jen]

Tipping is a big issue for me since for the last 10 years, my income has been based on what people "believe" I do or do not deserve for my service to them.

My hourly wage is $2.10 per hour. (I work in NJ and the state is one of the few that does not have a min. wage for tipped employees) Most wait staff make between $2 and $5 per hour. And while at my current job I only have to share 10% of my tips with bus boy (and I lose 5% of my charged tips to the credit card companies!) some places have the wait staff shares their tips with hostesses, bartenders, expediters and bus staff.

Not to boast, but I am an exceptionally good waitress. Not that it really matters anymore, because on average, tips have dropped from about 15% to less than 10% in the last 5 years. Customers look for just about any excuse to decrease the tip or not leave on at all and 9 times out of 10 it's something that is out of a servers' control.

In my opinion, tipping is NOT optional or even discretionary. It's just the way it works. When you pay your check, you are paying for your food. When you tip, you are paying for your service.

The suggested etiquette for buffets is to tip 10%, which is most cases is less than what most of you say you tip ($1 to $2 per person) My family of 6 can eat at our local Chinese Buffet for $30 ~ a 10% tip would be $3.

Just remember that most of the people who work in industries where tipping is common receive an hourly wage significantly lower than the state minimum. What I cannot understand is those industries that receive a decent living wage already, have large tips added to the bills of clients and no one bats an eye. However, I have heard time and time again that 10% of the total bill is more than enough for wait staff.

Sorry for the rant. All that said, I'm a generous tipper, was even before my glamorous career in waitressing and I always reward anyone who goes above and beyond with a larger than normal tip.

[dac921]

Our norm for any buffet is $1 per person with a max of $10.00 depending on the number of people in party.

[mickeysgirlz]

Well as an FYI . . . when we were in WDW two weeks ago . . . ALL of our sit down meals listed the cost and then at the bottom recommended tip at 15% and 20%. I'm sure this was added because tipping is no longer included in the DDP . . . but all you had to do was check one and sign your name . . . A LOT of times I just think people don't know how to get to 20% . . . and the double the tax rule really doesn't work, cuz that is only 12-14% (depending on the state)!

I'm not sure if they do that at the buffets, but again . . . you still have a server, clearing dishes, bringing napkins, refilling drinks . . . so I don't know why the tip scale should be different?

[unamadreditre]

Originally Posted by WishUponAStar

I am assuming since it was the DL book & they don't have Magical Express when they say Shuttle drivers I think it's like your airport transfer. We are taking the "Super Shuttle" from LAX to DL Hotel so I am just going to treat that dude as if he was a ME Driver.

When we took the Disneyland Express the driver loaded all of our luggage so when we got off the shuttle we tipped him a dollar per bag.

[Princess Tessa]

Originally Posted by Jen

Tipping is a big issue for me since for the last 10 years, my income has been based on what people "believe" I do or do not deserve for my service to them.

My hourly wage is $2.10 per hour. (I work in NJ and the state is one of the few that does not have a min. wage for tipped employees) Most wait staff make between $2 and $5 per hour. And while at my current job I only have to share 10% of my tips with bus boy (and I lose 5% of my charged tips to the credit card companies!) some places have the wait staff shares their tips with hostesses, bartenders, expediters and bus staff.

Not to boast, but I am an exceptionally good waitress. Not that it really matters anymore, because on average, tips have dropped from about 15% to less than 10% in the last 5 years. Customers look for just about any excuse to decrease the tip or not leave on at all and 9 times out of 10 it's something that is out of a servers' control.

In my opinion, tipping is NOT optional or even discretionary. It's just the way it works. When you pay your check, you are paying for your food. When you tip, you are paying for your service.

The suggested etiquette for buffets is to tip 10%, which is most cases is less than what most of you say you tip ($1 to $2 per person) My family of 6 can eat at our local Chinese Buffet for $30 ~ a 10% tip would be $3.

Just remember that most of the people who work in industries where tipping is common receive an hourly wage significantly lower than the state minimum. What I cannot understand is those industries that receive a decent living wage already, have large tips added to the bills of clients and no one bats an eye. However, I have heard time and time again that 10% of the total bill is more than enough for wait staff.

Sorry for the rant. All that said, I'm a generous tipper, was even before my glamorous career in waitressing and I always reward anyone who goes above and beyond with a larger than normal tip.

HERE HERE!!!!!!!!!!!!! THREE CHEERS to your rant!
I wanted to write a rant as well but yours was perfect. I ditto every single word you wrote.

I HATE serving in Canada where people are terrible tippers. In Florida most tips were 18%-20% but here you're lucky if you see 10%.
I'm giving wonderful service, chatting with people, bringing drink refils before they're done the first one, playing with kids then bill them with say a $60 they thank me we say our farewells I feel really good about it then when I open the billfold there is $4! ahhhhhh and I have an automatic tipout of 4% to the kitchen so I don't even see a penny of that. I makes me SO angry.

That being said - looks like pretty much all mousebuzzers are good tippers (when the service is good) so THANK YOU everyone for understanding this very unique industry.

[WDW Rules]

Originally Posted by Jen

Tipping is a big issue for me since for the last 10 years, my income has been based on what people "believe" I do or do not deserve for my service to them.

My hourly wage is $2.10 per hour. (I work in NJ and the state is one of the few that does not have a min. wage for tipped employees) Most wait staff make between $2 and $5 per hour. And while at my current job I only have to share 10% of my tips with bus boy (and I lose 5% of my charged tips to the credit card companies!) some places have the wait staff shares their tips with hostesses, bartenders, expediters and bus staff.

Not to boast, but I am an exceptionally good waitress. Not that it really matters anymore, because on average, tips have dropped from about 15% to less than 10% in the last 5 years. Customers look for just about any excuse to decrease the tip or not leave on at all and 9 times out of 10 it's something that is out of a servers' control.

In my opinion, tipping is NOT optional or even discretionary. It's just the way it works. When you pay your check, you are paying for your food. When you tip, you are paying for your service.

The suggested etiquette for buffets is to tip 10%, which is most cases is less than what most of you say you tip ($1 to $2 per person) My family of 6 can eat at our local Chinese Buffet for $30 ~ a 10% tip would be $3.

Just remember that most of the people who work in industries where tipping is common receive an hourly wage significantly lower than the state minimum. What I cannot understand is those industries that receive a decent living wage already, have large tips added to the bills of clients and no one bats an eye. However, I have heard time and time again that 10% of the total bill is more than enough for wait staff.

Sorry for the rant. All that said, I'm a generous tipper, was even before my glamorous career in waitressing and I always reward anyone who goes above and beyond with a larger than normal tip.

I didn't know about the 5% loss to the cc company until the hostess at our favorite eatery told us. Ever since then, I leave our tip in cash. Buffets here in Milwaukee must be different than the rest of the country. Our servers pick up the dirty dishes and that's all. No drink refills, no extra napkins, no "is everything okay", just the dirty dishes. I still leave 2 or 3 dollars in their tip jar. Not exactly a glamorous job, picking up dirty dishes.