Ever left a restaurant feeling like a generous tipper, only to catch a waiter’s side-eye? Ouch! We’ve all been there. Tipping etiquette can be a minefield of good intentions gone wrong. Let’s uncover those 13 sneaky habits that might be painting you as a tipping tyrant without you even knowing!
Leaving Coins Instead of Bills
Jingling change onto the table might seem generous, but servers prefer crisp bills. Coins are often seen as trivial and impractical. Next time, opt for paper currency as it’s easier to pocket and shows genuine appreciation for their hard work. Your thoughtfulness won’t go unnoticed.
Skipping the Tip for Takeout
Think takeout doesn’t deserve a tip? Think again! The staff still packages your order with care. While you might not see the effort, it’s there. A small gesture goes a long way in acknowledging their behind-the-scenes work. Remember, they’re ensuring your meal’s perfect.
Forgetting Coffee Shop Tips
The artistry of your barista is worthy of praise. That flawless latte wasn’t created by accident! A modest gratuity acknowledges their ability. It’s about appreciating the craft, aside from the coffee. Put a dollar in the jar the next time. It will surely brighten their day!
Tipping Based Solely on Time Spent
Quick service doesn’t mean less effort. The speedy waiter might be hustling to provide you with a great experience in less time. Don’t shortchange them for their efficiency. Consider the quality of service, not just the time spent at your table. Efficient service deserves recognition, too.
Reducing Tips for Kitchen Mistakes
Your steak’s overcooked, but don’t take it out on your server. They’re the messenger, not the chef. Address issues with management, but tip your waiter fairly. They’re probably working hard to make it right for you. Remember, they’re your advocate for a great meal.
Leaving a Flat Dollar Amount
That $5 tip looks generous on a $20 bill, but not $100. Percentages matter more than fixed amounts. Aim for 15-20% of your total bill. It assures fair compensation, whether you’re grabbing a quick bite or indulging in a feast. This percentage-based tipping reflects the service value.
Bypassing the Tip Jar
That tip jar at the counter isn’t just decor. Even for small purchases, tossing in your change makes a difference. It’s not about the amount—it’s about recognizing good service. Those coins add up and show you value their work. Every penny counts in the service industry.
Undertipping Large Parties
Big group, big responsibility for your steward. They’re handling multiple orders, personalities, and needs. It’s more work than you might realize. Consider tipping a bit extra when dining with a crowd. They will surely appreciate the acknowledgment. After all, large parties require additional effort and attention.
Assuming All Tips Are Shared
Not every restaurant pools tips, so your generosity might not reach the busboy or hostess. While some places share, others don’t. Each establishment has different policies. Tip your waiter based on their service, not on assumptions about tip distribution. This ensures they’re fairly compensated.
Tipping on the Discounted Total
Scored a great deal with that coupon? Awesome! But remember, your waiter still provided full service. Tip based on the original bill amount, before discounts. It’s a fair way to show appreciation, regardless of the deal you snagged, for your server worked just as hard.
Tipping Less For Split Checks
Asking to split the bill doesn’t mean splitting the tip obligation. Each person should tip on their portion as if it were a separate meal. Workers put in the same effort regardless of how you divide the check. Don’t let split bills result in split tips because it’s unfair to the hardworking staff.
Withholding Tips for Slow Service
Patience pays off. Slow service might be due to kitchen delays or understaffing—factors beyond anyone’s control. Instead of zeroing out the tip, communicate your concerns politely. Most of them will strive to improve your experience. Understanding goes a long way in hospitality.
Tipping Differently for Breakfast
Every shift is deserving of respect! Breakfast may be less expensive, but your steward’s work is still worth it. The proportion stays the same whether you’re eating prime rib or pancakes. Early shifts might be equally taxing. So, always express your gratitude, no matter what you eat.
