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I am a big believer in tipping and always tip the same way: I start at 18-20% and go down from there, based on service, friendliness, and food quality.
That said, I go out a lot less post-Covid, as the quality of the experience isn't what it used to be. I tend to stick to poke and sushi nowadays, as it tends to be fresher and the service better.
You know the server doesn't cook, right?
The server doesn’t get you seated. In many places they don’t bring your food. They don’t cheat the table. They don’t prep the food or wash the dishes
Who cheats on the table?
If they aren't bringing your food then they aren't a server
The point is there are a lot of people who work together to provide good service at a restaurant. Why does the person who takes my order deserve a tip while the rest don’t?
Because a server makes about $2 an hour and the restaurant requires you to tip in order to have them make a livable wage. I think we should move away from it but if you go to a restaurant that supports tipping then you should tip. Tip more for great service but tipping nothing or next to nothing is just scummy behavior regardless of service.
Servers make the same federal minimum everyone else does, their employer just gets to claim ~$5.50 an hour from tips in order to pay it. More in states with a higher minimum.
If no one tips the employer has to pay the full minimum wage themselves, not just $2.
Food establishments I am familiar with see tips split/shared between front of house (servers, host, etc) and back of house (kitchen staff)
So the foh staff is paid a normal wage?
The whole West Coast does not have a separate minimum wage for waitstaff, so tips are on top of wages. Makes the whole “20% tip” culture feel a bit weird to me, but it’s still the norm.
Been to a few no-tip restaurants, cost of individual menu items was higher relative to comparable items at other restaurants. I feel like I remember the final bill being comparable to or lower than meal+tip elsewhere.
That's great, I think we should abolish tipping culture
I'm going to assume you are referring to the food quality being part of the tip. While the server isn't directly responsible for that, their presentation and delivery of the order, as well as attitude and reaction to what I might send back and the resolution thereof, is. If they go out of their way to make me happy, for better or worse, they did their job correctly and deserve the tip.
Server has nothing to do with presentation. Have you ever worked in that field?
Actually, I have: line cook, prep cook, server, and dishwasher. I know my way around the kitchen, both at home and in a commercial environment.
When I say presentation (you're thinking of plating the food), I'm talking about how a server would present food, drink, and other accoutrement to guests, including how well they dress, cleanliness, even grace. It all matters. Presentation is the server's main responsibility, including front end representation for the backend. Have you worked in the industry?
So do you think there should be a minimum that should be tipped or are you okay leaving a measly amount if they don't pass your arbitrary standards?
Absolutely there's a minimum, but it all hinges on how their service was. All I'm saying is if you're in the service industry, you're on stage and I'm going to judge how you perform. The actual food has very little to do with it.
Only once did I leave a waitress a single dollar, mainly because she couldn't get my order right and wouldn't take the food back for the correct order. When asked why, she said she didn't care because her shift ended 15 minutes ago. If she doesn't care, well, neither do I. It's a two-way street.