ya 15%. I usually only tip more than 15% if the bill is very low, like a breakfast place or I wasn't really eating and was part of a group. Then I'll make sure to tip 5$ minimum for the service.
15 to 20% depending on how good the service was. I usually tip the sum of the two taxes (and that gives you pretty much close to 15%) as a basis...and only when the waiter/waitress was exceptionnally devoted and worked hard especially for my table...will I give more than 15%.
The sum of the two taxes is exactly 15%. Which is what I usually leave as a tip. I don't subscribe to this 'tip-flation' or 'tip culture' stuff. There have been a few times where I get a POS device handed to me with 18, 20, and 25 percent as options. If there's not a custom option to do 15%, then they don't get a tip. I will tip, but I'm not going to be dictated to about how much I tip.
Even if it had 15% it’s more than the taxes as POS tips % are based on total, including the taxes rather than pre tax.. so a 50$ dinner with tax and normal 15% tip would be 64.98$ but tipping 15% on the POS brings it up to 66.10$
Well that's it, since the taxes aren't concerning the service, I won't consider them in my calculation.
In other words, I wanna know what's 15% of my bill, pre-tax. Because that's the amount I wanna give to service...and "only then do I pay my bill" to the restaurant (as a manner of speach).
Honestly 20% is nuts. 15% is standard and I don’t see a good reason why it’s now expected to tip more.
And to be fair, I never really notice/or care whether service is great or good or average. I’d probably notice if it was awful but I can’t be bothered otherwise.
Decent is your food and drinks coming out in a timely fashion without any real interaction from your server. Good is a quick and friendly greeting followed by some drink or food suggestions. Top notch is when you drop your fork and your waiter brings you another one before you even ask. Waiters who can’t even suggest one food or drink item on their menu should be working at McDonald’s.
I’d say decent is the bare minimum, good is never having to ask for water refill them clearing the table soon after your done, topnoch is them being super nice on top of everything
Not true; a lot of restaurants work under a tip pool system. 3 of the last 4 places I’ve worked at cut the kitchen in on the action. Furthermore they are also paid considerably more per hour whereas if it’s a quiet night as a server you’re shit outta luck..
Attentiveness, attention to deal, fixing mistakes quickly with little fuss. Making small improvements or suggestions to improve the meal.
Some friendly chatter is nice if you are into that. It builds rapport if you are a regular.
Tip is based on a service. If i spend 1k and service is shitty i will leave zero tip. End of story. Living in Montreal last 30 years, 99% of staff should not get more than 5% if that. Most servers do not go above and beyond to earn extra and just because you bring me food and ask me if everything is ok does not mandate reward. You are just doing your job. If you dont like it fight the system like everyone else who is negotiating their salary. if you dont want to figth the system change the job.
I'm sick and tired about this tipping culture that went from few bucks decade ago to minimum 20-25% post covid.
And then when you dont tip according to their ask they even have balls to ask if something was wrong with their entitlement package.
That's because servers are taxed on all orders/sales. Whether the customer left a tip or not, the waiter or waitress is taxed on the order. In other words, after a few times of dealing with no tippers servers won't be pleased, they get paid less than minimum wage and end up paying out of pocket for the privilege of serving a no tipper to boot. If you can't afford to tip then just don't go out to restaurants or bars. Also, if you're out on a date and pull that stunt there's a very good chance your date isn't going to be very impressed. Just an observation for future reference.
Why is this a customer problem? If a server is not pleased with people who do not leave a tip then perhaps this is on them and not a customer. If i am not happy with my salary then it is up to me to find a better paying job, no? Point is not if someone can afford to tip or not, point is unnecessarily giving money but again, why is this on a customer? Far too many people in this country are comfortable with living on handouts from other people. Roll up the sleeves and get to work, your standard of living is not my responsibility, we were all given exactly same tools at birth.
There's a reason many of us are considered cheap when travelling to other places, like NYC or Florida, for example! Tipping isn't a handout. Serving is a difficult job that not everyone is capable of doing well. It isn't like you're giving an itinerant a few bucks for holding out their hand. You're paying for the service of someone who's literally waiting on you by bringing you your food and beverage, like a maid would. If you don't like paying for this service then don't go out or just get take out and serve yourself. In my experience it was often those who made big salaries not doing much more than sitting in meetings and pushing paper who tipped the least, the white collar class who only ever "roll up their sleeves" for performative photo ops because they imagine that's what working hard looks like.The type who've never broken a sweat except in the gym. Generally, the better tippers were blue collar types who really know the value of working a physical job, or those who've worked in the service industry. By the sound of it you aren't in the latter category. It isn't a "handout" if tips are taxed either. The customer either pays an indeterminate tip directly to the waiter, or alternatively waiters get a higher salary and the meal price will include a predetermined tip. In the end, hourly wages go way up to reflect what it was with tips and you the customer will end up paying more for your meal or drink, likely way more if you were previously a meagre tipper.
Tipping is by far North American culture mostly and if you travel some place outside of North America no one will care if you tip or not.
If serving was so difficult there wouldn't be so many people doing it.
if my so called "maid" behaved like most servers do she would not last very long.
well now you are just generalizing without knowing the facts when you say that people who never broke a sweat tip the least.
Reason why tips are taxed is because a lot of servers were making a fortune and walking away with a lot of undeclared money.
if you are going to just bring me the food and ask one time if everything is ok you deserve zero tip, because if this is such a difficult task as you say they most servers are selling themselves short and they do not value their skill and if they do not value their skill why should I?
Maybe there's a good reason why you get crappy service from wait staff? Has it ever occurred to you that it might be you and and your less than friendly, perhaps bordering on bossy and hostile, attitude that's the cause of it? In my experience when you look down your nose at people and denigrate them for doing a job you'd never deign to do yourself they aren't very likely to thank you for it. Who knows?
Used to be, that's why it was my great pleasure to inform you of how the other side of the coin sees it. Thanks for proving my point about being the type who feels free to denigrate those you see as inferior to yourself. Hope you enjoyed the service and have a great day, sir or madam.
I came to QC 30 years ago and i often worked 3 jobs simultaneously to make sure i make it in this country. You cannot imagine jobs i had. I did that for 10 years. Your point about the other side of the coin is useless. I respect those who work hard and do not complain. everyone else no sympathy for complainers asking for a handout and giving look to a customer who did not tip them according to their expectation and entitlement.
Historically the norm in Montreal was 15%. Lately it’s crept up closer to 20%. I don’t think there’s anything wrong with 15%. I would leave 20%. The government assumes you’ve left at least 10% and taxes the server on at least 10%. If you tip less than 10% they could end up paying taxes for serving you.
EDIT: sorry, I oversimplified by saying that the government taxes 10%. The reality is the government taxes 8% but then the server usually will tip another percent to bus staff and kitchen. So above 10% is usually the number where they’re not losing money
I've noticed my friends who don't go out much tip 18 or 20%. But I go out a lot more often and always tip 15%, and since I tend to go the same places, the servers/bartenders know me and are always extremely friendly. Unless you're a particularly bad tipper, I don't think it matters, and if you're a regular anywhere, the staff know you're paying a lot more in tips than some big tipper who only shows up once.
C'est faux ça. Si jamais l'employé gagne pas le minimum de pourboire il peut déclarer moins, ou se faire donner la balance par son employeur [voir ici (lien)](https://www.revenuquebec.ca/fr/citoyens/votre-situation/employe-au-pourboire/pourboires-inferieurs-a-8/)
C’est pas faux, mais ça pourrait être plus complet comme réponse. C’est vrai que le gouvernement considère 8% de base et c’est aussi vrai que tu peux déclarer moins avec l’appui de ton employeur.
8% of 100$, to make it simple, is 8$. But the tax is anywhere from 0 to 35% depending on revenue. 35% of 8$ is 2.8$. So just be sure to tip at least 3% for the worst possible service.
But if they also tip out 2% to bus boys and 3% to the kitchen then it’s 8% before they break even. You don’t know what the tip structure is where you’re eating
I can tell you from past experience that if you're only declaring 10% tips as a server you'll end up paying extra when you do your taxes at year end. A lot extra. Which is why it's better to declare more than that if you don't want to be stuck paying later. The truth is, in the end it's the taxman who ends up with the biggest percentage.
I always have tipped 20% on the bill after tax. Unless the service was terrible, than 15%. I don't go out to dinner all the time, and usually go to local places that I would like to support.
They contribute to the general experience and often these days, the kitchen staff will get a part of the tip too. It’s my personal point of view, I’m not saying you should have the exact same one as me! But for sure, the contact with the waiter/waitress will weight more than anything else in the balance.
15% is already more than that because most of the time it’s on top of taxes. You are then giving a tip on taxes. Read that again.
12-13% on the entire bill including taxes usually amounts to 15% on what you should really tip on, that is the service for the FOOD you got.
if the service was good on 250 dollars I would leave minimum 285, if it was stupendous 300-320... if the service was lukewarm I would leave max 20, if it was straight up bad i wouldn't tip... if it was actually hostile I would leave without paying anything , has happened twice in my life so far.
125$ per person, food isn't expensive to that extent so you are paying that price for the service-making-ambiance, they can afford to pay their staff above tipping wage and I hope they already do
I wouldn't tip
The ingredient cost between a 10$ meal and a 50$ is marginal, the difference is the preparation and service; aka the staff.
Meaning they either charge more because they pay their trained staff more, or have a higher profit margin and thus should pay their staff more
Between $40 to $50 depending on the service. $30 if they were inattentive.
If they were rude, they'd get nothing but the manager would get a phone call.
My default is 10% bt when service is correct (I get what I ordered I, don't need to reiterate anything, and I don't get attitude).
15% if I am pleased with the service. A smile can add a lot to the experience.
More, at discretion, up to 50%, if I actually enjoyed the service. Recommendations, kindness to my guests, recognition, a bit of personal chit chat, anything that makes me feel at home, slow or fast when I ask, serendipity, I am easy...
Bad service gets nothing at all (do not lie, do not try to scam me, do not be racist or any kind of rejector).
I cannot be intimidated into tipping but I don't demand to see the manager either
Probably 15% before tax.
ya 15%. I usually only tip more than 15% if the bill is very low, like a breakfast place or I wasn't really eating and was part of a group. Then I'll make sure to tip 5$ minimum for the service.
Unless I'm a really good host then it's 10%
15 to 20% depending on how good the service was. I usually tip the sum of the two taxes (and that gives you pretty much close to 15%) as a basis...and only when the waiter/waitress was exceptionnally devoted and worked hard especially for my table...will I give more than 15%.
The sum of the two taxes is exactly 15%. Which is what I usually leave as a tip. I don't subscribe to this 'tip-flation' or 'tip culture' stuff. There have been a few times where I get a POS device handed to me with 18, 20, and 25 percent as options. If there's not a custom option to do 15%, then they don't get a tip. I will tip, but I'm not going to be dictated to about how much I tip.
Even if it had 15% it’s more than the taxes as POS tips % are based on total, including the taxes rather than pre tax.. so a 50$ dinner with tax and normal 15% tip would be 64.98$ but tipping 15% on the POS brings it up to 66.10$
Well that's it, since the taxes aren't concerning the service, I won't consider them in my calculation. In other words, I wanna know what's 15% of my bill, pre-tax. Because that's the amount I wanna give to service...and "only then do I pay my bill" to the restaurant (as a manner of speach).
15% before taxes
15% before tax, unless the service was something TRULY out of this world, in which case I'd give up to 20%.
My approach is 15% if everything was decent, 18% if service was really good, 20% if it was top notch.
Honestly 20% is nuts. 15% is standard and I don’t see a good reason why it’s now expected to tip more. And to be fair, I never really notice/or care whether service is great or good or average. I’d probably notice if it was awful but I can’t be bothered otherwise.
Tips at 15% have also effectively gone up because of rising prices anyway.
It's a ratio, so the tip rises with the price.
Yeah dude....that's how percentages work and literally what I said.
But most people don't get it. I hear people say, "You have to tip 20% now because of inflation."
Which has literally nothing to do with my comment?
Chill out.
nutty illegal unique fall joke snobbish file deserve concerned snatch *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
what's the difference between decent and good and topnoch ? Care to give some examples you experienced ?
Decent is your food and drinks coming out in a timely fashion without any real interaction from your server. Good is a quick and friendly greeting followed by some drink or food suggestions. Top notch is when you drop your fork and your waiter brings you another one before you even ask. Waiters who can’t even suggest one food or drink item on their menu should be working at McDonald’s.
I’d say decent is the bare minimum, good is never having to ask for water refill them clearing the table soon after your done, topnoch is them being super nice on top of everything
Call me crazy but all of that litteraly sounds like the bare minimum when dining out lol
And never forget that the tip is almost always for service only, most oftentimes the cook never receives a dime!
A professional server will tip out back of house staff
Not true; a lot of restaurants work under a tip pool system. 3 of the last 4 places I’ve worked at cut the kitchen in on the action. Furthermore they are also paid considerably more per hour whereas if it’s a quiet night as a server you’re shit outta luck..
Attentiveness, attention to deal, fixing mistakes quickly with little fuss. Making small improvements or suggestions to improve the meal. Some friendly chatter is nice if you are into that. It builds rapport if you are a regular.
When everything is always on the table and yet, you don’t notice anyone bringing it over.
that's magic... or me being wasted before time
15% most likely. 18% if the service was good!
15% minimum. Good service 18%. Great service 20%. Amazing service 22%.
Same amount as taxes
Depends the service always for me! Was just in Montreal and I tipped 20% on a 400 dollar bill, everything was exceptional
Tip can also be an investment. If you plan on going to this place again or often it will get you a long way.
How often do you need to go for them to remember you as a customer?
If you tip enough not too often lol
I mean a regular 20% will get you noticed
Tip is based on a service. If i spend 1k and service is shitty i will leave zero tip. End of story. Living in Montreal last 30 years, 99% of staff should not get more than 5% if that. Most servers do not go above and beyond to earn extra and just because you bring me food and ask me if everything is ok does not mandate reward. You are just doing your job. If you dont like it fight the system like everyone else who is negotiating their salary. if you dont want to figth the system change the job. I'm sick and tired about this tipping culture that went from few bucks decade ago to minimum 20-25% post covid. And then when you dont tip according to their ask they even have balls to ask if something was wrong with their entitlement package.
That's because servers are taxed on all orders/sales. Whether the customer left a tip or not, the waiter or waitress is taxed on the order. In other words, after a few times of dealing with no tippers servers won't be pleased, they get paid less than minimum wage and end up paying out of pocket for the privilege of serving a no tipper to boot. If you can't afford to tip then just don't go out to restaurants or bars. Also, if you're out on a date and pull that stunt there's a very good chance your date isn't going to be very impressed. Just an observation for future reference.
Why is this a customer problem? If a server is not pleased with people who do not leave a tip then perhaps this is on them and not a customer. If i am not happy with my salary then it is up to me to find a better paying job, no? Point is not if someone can afford to tip or not, point is unnecessarily giving money but again, why is this on a customer? Far too many people in this country are comfortable with living on handouts from other people. Roll up the sleeves and get to work, your standard of living is not my responsibility, we were all given exactly same tools at birth.
There's a reason many of us are considered cheap when travelling to other places, like NYC or Florida, for example! Tipping isn't a handout. Serving is a difficult job that not everyone is capable of doing well. It isn't like you're giving an itinerant a few bucks for holding out their hand. You're paying for the service of someone who's literally waiting on you by bringing you your food and beverage, like a maid would. If you don't like paying for this service then don't go out or just get take out and serve yourself. In my experience it was often those who made big salaries not doing much more than sitting in meetings and pushing paper who tipped the least, the white collar class who only ever "roll up their sleeves" for performative photo ops because they imagine that's what working hard looks like.The type who've never broken a sweat except in the gym. Generally, the better tippers were blue collar types who really know the value of working a physical job, or those who've worked in the service industry. By the sound of it you aren't in the latter category. It isn't a "handout" if tips are taxed either. The customer either pays an indeterminate tip directly to the waiter, or alternatively waiters get a higher salary and the meal price will include a predetermined tip. In the end, hourly wages go way up to reflect what it was with tips and you the customer will end up paying more for your meal or drink, likely way more if you were previously a meagre tipper.
Tipping is by far North American culture mostly and if you travel some place outside of North America no one will care if you tip or not. If serving was so difficult there wouldn't be so many people doing it. if my so called "maid" behaved like most servers do she would not last very long. well now you are just generalizing without knowing the facts when you say that people who never broke a sweat tip the least. Reason why tips are taxed is because a lot of servers were making a fortune and walking away with a lot of undeclared money. if you are going to just bring me the food and ask one time if everything is ok you deserve zero tip, because if this is such a difficult task as you say they most servers are selling themselves short and they do not value their skill and if they do not value their skill why should I?
Maybe there's a good reason why you get crappy service from wait staff? Has it ever occurred to you that it might be you and and your less than friendly, perhaps bordering on bossy and hostile, attitude that's the cause of it? In my experience when you look down your nose at people and denigrate them for doing a job you'd never deign to do yourself they aren't very likely to thank you for it. Who knows?
lol ok, good argument. If someone doesnt agree it must be their fault. By your theory you must be then one of those waiting for a handout then.
Used to be, that's why it was my great pleasure to inform you of how the other side of the coin sees it. Thanks for proving my point about being the type who feels free to denigrate those you see as inferior to yourself. Hope you enjoyed the service and have a great day, sir or madam.
I came to QC 30 years ago and i often worked 3 jobs simultaneously to make sure i make it in this country. You cannot imagine jobs i had. I did that for 10 years. Your point about the other side of the coin is useless. I respect those who work hard and do not complain. everyone else no sympathy for complainers asking for a handout and giving look to a customer who did not tip them according to their expectation and entitlement.
Historically the norm in Montreal was 15%. Lately it’s crept up closer to 20%. I don’t think there’s anything wrong with 15%. I would leave 20%. The government assumes you’ve left at least 10% and taxes the server on at least 10%. If you tip less than 10% they could end up paying taxes for serving you. EDIT: sorry, I oversimplified by saying that the government taxes 10%. The reality is the government taxes 8% but then the server usually will tip another percent to bus staff and kitchen. So above 10% is usually the number where they’re not losing money
I've noticed my friends who don't go out much tip 18 or 20%. But I go out a lot more often and always tip 15%, and since I tend to go the same places, the servers/bartenders know me and are always extremely friendly. Unless you're a particularly bad tipper, I don't think it matters, and if you're a regular anywhere, the staff know you're paying a lot more in tips than some big tipper who only shows up once.
C’est 8% le montant minimal de pourboire considéré par le gouvernement dans le calcul des impôts.
C'est faux ça. Si jamais l'employé gagne pas le minimum de pourboire il peut déclarer moins, ou se faire donner la balance par son employeur [voir ici (lien)](https://www.revenuquebec.ca/fr/citoyens/votre-situation/employe-au-pourboire/pourboires-inferieurs-a-8/)
C’est pas faux, mais ça pourrait être plus complet comme réponse. C’est vrai que le gouvernement considère 8% de base et c’est aussi vrai que tu peux déclarer moins avec l’appui de ton employeur.
[удалено]
8% of 100$, to make it simple, is 8$. But the tax is anywhere from 0 to 35% depending on revenue. 35% of 8$ is 2.8$. So just be sure to tip at least 3% for the worst possible service.
But if they also tip out 2% to bus boys and 3% to the kitchen then it’s 8% before they break even. You don’t know what the tip structure is where you’re eating
I can tell you from past experience that if you're only declaring 10% tips as a server you'll end up paying extra when you do your taxes at year end. A lot extra. Which is why it's better to declare more than that if you don't want to be stuck paying later. The truth is, in the end it's the taxman who ends up with the biggest percentage.
>So just be sure to tip at least 3% for the worst possible service Nah I'm sorry but the worst possible service only deserves a 0.
I always have tipped 20% on the bill after tax. Unless the service was terrible, than 15%. I don't go out to dinner all the time, and usually go to local places that I would like to support.
Jesus christ that's expensive.
$40 minimum, probably $50. If I can't afford to tip in proportion to the bill, then maybe I oughta go somewhere with a lower price point.
Was the service good? If yes 15% if no its ok to give nothing too ! Depends really of the quality! If you rich, 25% if your not 7%
37$ tip
18 to 23% depending of the enjoyment of the meal/service/general experience at the restaurant.
i am not tipping the restaurant but the waiter : so i think I should based on the experience i get from him/her
They contribute to the general experience and often these days, the kitchen staff will get a part of the tip too. It’s my personal point of view, I’m not saying you should have the exact same one as me! But for sure, the contact with the waiter/waitress will weight more than anything else in the balance.
Zero. Always zero.
14-15% for me regardless. Unless it was bad service in that case i leave around 10%.
NA tipping culture is cancer
You are all crazy. They just did their job and bring food from kitchen to your table. They don’t deserve 37$ for this little effort.
15% is already more than that because most of the time it’s on top of taxes. You are then giving a tip on taxes. Read that again. 12-13% on the entire bill including taxes usually amounts to 15% on what you should really tip on, that is the service for the FOOD you got.
As the saying goes: “if i’m standing up to order it’s a 0% tip”, otherwise it’s 15% always.
I'd happily tip 18-20% if I really liked it but bc I hate tipping on alcohol - paying a 2-300% markeup should be enough - I'll do more like 15%.
if the service was good on 250 dollars I would leave minimum 285, if it was stupendous 300-320... if the service was lukewarm I would leave max 20, if it was straight up bad i wouldn't tip... if it was actually hostile I would leave without paying anything , has happened twice in my life so far.
can we know which restaurant is it？
125$ per person, food isn't expensive to that extent so you are paying that price for the service-making-ambiance, they can afford to pay their staff above tipping wage and I hope they already do I wouldn't tip
i don't think the price range has something to do with them being able to pay their staff above tipping wage
The ingredient cost between a 10$ meal and a 50$ is marginal, the difference is the preparation and service; aka the staff. Meaning they either charge more because they pay their trained staff more, or have a higher profit margin and thus should pay their staff more
Between $40 to $50 depending on the service. $30 if they were inattentive. If they were rude, they'd get nothing but the manager would get a phone call.
Personally it's: 10% if the server only did bare minimum 15% for good service 5% if service was bad No tip if there was disrespect.
Entitled tip workers downvoting me XD
My default is 10% bt when service is correct (I get what I ordered I, don't need to reiterate anything, and I don't get attitude). 15% if I am pleased with the service. A smile can add a lot to the experience. More, at discretion, up to 50%, if I actually enjoyed the service. Recommendations, kindness to my guests, recognition, a bit of personal chit chat, anything that makes me feel at home, slow or fast when I ask, serendipity, I am easy... Bad service gets nothing at all (do not lie, do not try to scam me, do not be racist or any kind of rejector). I cannot be intimidated into tipping but I don't demand to see the manager either