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Larry's avatar

I tip on pretax amount. Usually 20%. Exceptional service 25%, poor service 0-10%. Very rarely 0%. Some restaurants now add 2-3% service charge for back of the house personnel. I exclude that as well when calculating the tip.

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Marc Schreiber's avatar

I learned from my parents (long ago) to pre-tax tip as long as an easy way to calculate 15% tip (10% + half of that amount). The basis is arbitrary; remember you're tipping for the service you get/got. I generally tip 20% currently but adjust up (usually) or down depending on the server.

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