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jsanders quote: It's not that I'm so concerned about the poor, I was just trying to make a point that didn't really sink in for you.

OH, it sank in for me...I just like dishing out the sarcasm and dry wit just as much as you.

And since you don't care...NO TIP FOR YOU!

I would also like to add that if you have friends that make at least 400k a year can you send them to my website http://tyroneandstephanie.com?

I could use all your tips and support every year when I visit 3rd world countries with the global charity Mercy Ships (mercyships.org)...where we do everything we can for the truly poor (surgeries, well drilling, community development, etc....)

So please, send the money on to my wife and I, because we work as volunteers raising our own support...and when we are in the states I work in the food industry to build funds back up, and my wife works as an RN and together we don't make 400K!

You will even get a tax credit/receipt from our organization for donating to us!

That is, if your serious?

I am.

Wow...um, besides Bobby Flay, who in the restaurant world makes over 400K per year? I'm guessing not the servers or kitchen staff!

If the service was good I will then tip 15 to 20%.

I only offer food or drink to my server IF :

something is wrong with the taste of either before returning it.

so they can indeed confirm or deny what I say when returning it to the kitchen.

And if they don't want to taste it, I assume at that point they are more than willing to believe me, and not pass me off as a 'freebie-getter'.

If the restaurant is a 'no tipping' or fair wage restaurant, then I will not tip. Or if it is not culturally excepted no matter whether we think its fair or not, we should follow the rules of that country or culture.

I am polite and nice, and if I return again and again I usually get good treatment from whatever place I choose to frequent because they:

Know that I am not a 'difficult' patron. (=easy)

And that I tip and treat people fairly.

That equals a nice experience, with a fairly moderate table time turnover with tip for the server. And they do tend to appreciate that over and over again...along with serving you faster because they get to learn your styles and tastes.

If I get waited on terribly it is usually best to assume that is a place I am not going to return to or frequent, so no, I will not tip. Or I will tip accordingly...which is usually embarassing and infuriating to the serving when I leave them what I think they are worth. And if I do come back, I will explain my problem to the Maitre D and ask for another server.

I do not 'smooze' or 'suck up' to anyone, and I do not expect 'drama' or sob stories from my server. That should be saved for a counselor or maybe the bartender later that night...and then lets hope the server 'tips' the bartender accordingly for listening to it....

It seems pretty simple to me...be nice and informative, bring the food out in a timely matter, and work with me on problems (if there should be any) on the table, keep your hygeine to an acceptable level or better (the better will probably get the 20 percent) and you will get the tip.

tyronebcookin

Wow, we have some people with passionate (and divergent) opinions on tipping here!

I am usually overly generous when it comes to tipping, because I truly believe that people who work for tips need them. I am also into random acts of kindness and believe that giving someone a little monetary kindness can ripple on and on. Or it might not...I really don't care to speculate how far it has to go to be "worth it."

As far as wanting to make an impression on someone who has done a sub-par job: talk to a manager or the head waiter. They can then pass some *hopefully* helpful advice on to the waiter in question. Failing to leave a tip just comes across as cheap. Again, if your expectations weren't met, talk to someone. And, as a corollary -- if your expectations were exceeded, talk to someone!

You may not like it, but it's the system that Americans have to live with.

Dominic
the zen kitchen

Some of you are trying to make this out to be more than it is. It's very simple, if you get great service and you feel like tipping the server, have at it. If you get anything less than great service, don't feel obligated to tip. People seem to forget that it is after all their decision. Think about the hundreds of nights you've eaten out and see if you can remember the servers that made an impression. Those are the people you tip, the entertainers. The people that make you want to come back and enjoy not just another meal, but an experience. Not the useless "order takers" that expect a tip at the end of the meal no matter how they perform.

It has gotten to the point in this country where customers are guilted into tipping even if they don't want to. Can you not leave a tip at a restaurant you like because the service sucked that night, and come back feeling comfortable? No you can't, you're now afraid of strangers bodily fluids being a new spice.

Certain restaurants in the Bay Area (food capital of the world!) have started a no tipping policy. They pay their staff better, the vibe is more relaxed come bill time, and to be honest the staff seems to be more enthused to be working there.

So, I either tip or I don't. More often, I don't. I don't need some server giving me the big "begger" smile. I smile back knowing that the fake smile will turn into rage when they see their tip. Hopfully it's a gut check for them and they will try to do a better job. Realistically they will continue to do what they do and the not so guilt free suckers will keep throwing down 20% when they deserve..........well minimum wage!

Lastly, you would think the restauranters would realize that they are giving poor service, because their staff knows they will still get paid. Good motivation.

never bread wings. season with salt and pepper, dry them well and fry them in peanut oil. add whatever type of sauce you like.

Augie: Welcome to Serious Eats! Thanks for joining. Your Thanksgiving sounds great. Lucky guests to have a choice of turkey, ham, or both.

I had a friend in college whose mom was Brazilian. And moms told us about a holiday meal that her family would do that entailed something like what you describe, with a veal at the top end and something like a Cornish game hen at the bottom of the ladder.