To Insure Prompt Service #socs

In a good portion of the world, a gratuity (or tip) is added to your check at a restaurant, usually 15% (I’m working on what I remember from my international travels, which were almost 20 years ago). So, if your meal was 10 Euros, you would pay 11.50 Euros. Likewise, in the US, restaurants generally state on their menu that a 15% gratuity will be added to the bill for parties of 10 or more. This is so that the server, who likely will only work the one table, is assured of getting at least 15% of their check.

Actually, 15% is a bit parsimonious, especially in this day and age, so I generally give at least 20%, and have actually started giving 25%. I know that times are tough and that the server and whoever they have to split the tips with needs the money more than I do. I do the same with taxi drivers and, although I haven’t been to a barber or hair stylist in I don’t know how long, I tip them as well. If I know the server or the barber or the taxi driver, I might give them more, because I like them.

When Mary and I went to the UK on our honeymoon, we stopped in a restaurant one day to get some breakfast. Our server was inattentive and didn’t get it to us until it was almost too cold to eat, then when we were finished we waited for him to come with more coffee and the check. Understand, he was sitting on the other side of the counter doing the crossword or something. Finally, we got up to leave, and he came running over with the check, and made sure that we saw the words "SERVICE NOT INCLUDED." I said, "That was obvious." He didn’t get a tip…

Linda brings us Stream of Consciousness Saturday every week. Now a word about Betty Crocker potato salad.

22 thoughts on “To Insure Prompt Service #socs

  1. I would’ve done the same thing by not leaving a tip. My nephew serves at a fancy steak restaurant in Florida – he will often get 20-30% tips on tables that run a tab of up to $3k for one party. Not too bad, eh? It’s always fun to join him during a restaurant visit. I like to see how he reacts to the wait staff and what kind of tip he recommends. Wow – that commercial is interesting. I’d prefer the real raw potatoes over dehydrated ones. Did you ever try the Betty Crocker version?


  2. I can’t believe what you experienced in England and love what you said to that server. I generally tip 15% unless the service was extraordinary and once, I asked for the manager and told the manager how wonderful the server was with me but could see how great she was with everyone. I wanted the manager to know he had a great employee. The Betty Crocker ad was fun to see and I got to see her face at the end. (in the book).

    Liked by 1 person

  3. We have not been anywhere to tip much of anyone in last two years, but we do tip generously. When we traveled to Portugal, we were advised many times not to tip like we do in the States. Actually at the time, tips were not at all common in restaurants or bars in Portugal. We still left tips, but even had servers try to give the money back to us.

    Liked by 1 person

    1. I was in Australia about 25 years ago, and the first time I took a taxi I got in the back seat and gave the guy a tip. Then he explained that in Australia you sat in the front seat and didn’t tip…

      Liked by 3 people

  4. I almost always leave 20%, sometimes a smidge more, and most things that might irritate me about a dining experience are actually management’s fault not the hardworking waiter’s…

    Liked by 2 people

  5. I’m glad that you added that the tip had something to do with the service. That’s how I’ve always judged it. By no means am I ‘picky’ about service. If a restaurant is busy, any reasonable person knows there’s a wait and challenge to service. But preemptive tips added to the bill seem to defeat the purpose. It’s an “everyone gets a trophy” approach. {I eat out so rarely, I don’t need to deal this new dynamic often, though.}


    1. You like to see the servers hustle a little bit for the tip, but there are times that it’s warranted, when the tab could be over $1000 (or when it’s a table full of teens).


      1. Seems we chase for the greedy and ignorant at the expense of everyone else. “One size fits all” policies are usually an underlying grab of everyone’s free will. 😉


  6. I don’t know about all states, but in Connecticut, servers and bartenders make ably 1/3 the minimum wage. It’s a stupid system, but those tips are important.


    1. The Legislature (or whoever sets the minimum wage) takes into consideration that a server will be getting tips that should more than compensate them for the lower hourly wage. Not that it always does…

      Liked by 2 people

  7. I agree with you John we always tip unless the service is abysmal! We have, after being greeted and seeted actually had to wait for a server to take our order for over a hour! We just left in the end. I went to the bar and said to a young man. ‘We are leaving now because we have been ignored for an hour!” He looked up and with a fake smile said ” Oh! okay”
    Something inside me went. I replied ” it certainly is not okay your service is awful and we will not be back ” I left him with his mouth open wide.
    That was about five years ago. We went there with friends last month for the first time since the incident. New management and, the food, service and ambiance was great. 💜

    Liked by 1 person

    1. Well, someone had to say something and someone had to hear it. I’m sure it wasn’t the bartender’s fault, he just happened to be the one at the receiving end, which I’m sure wasn’t a pleasant experience. He should have gotten a manager at that point, but…


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