| As you have probably noticed, the world of | | | | keeps the entire tip. Other establishments either |
| restaurant dining requires certain things from an | | | | require or recommend that the tip is shared with |
| etiquette point of view. One of these etiquette | | | | other employees - such as the bartender, cook, |
| tangos has to do with gratuities. | | | | or bus boy. In the places where tip-sharing is only |
| A general rule of thumb is to leave a gratuity of | | | | a recommendation, it is a guarantee that the wait |
| 10-15% of the total bill for good service. This is | | | | staff who diligently splits the tip with other |
| why wait staff often try to add to the amount | | | | employees will get their drinks made quicker, |
| of your bill by suggesting appetizers, desserts, or | | | | tables bussed cleaner, and food prepared with |
| pricey alcoholic beverages. The bigger the amount | | | | more diligence. |
| of the bill, the bigger the amount they expect to | | | | Bad service is another issue altogether. If the |
| receive. | | | | server is inattentive, rude, or otherwise causes |
| So what is good service? Obviously you want the | | | | you to have a negative experience, this should be |
| server to be prompt and attentive to your needs. | | | | reflected in the tip you leave. There are several |
| They should pay attention to detail and get your | | | | ways to go about showing your displeasure with |
| order and special requests correct. They should | | | | the service. You could just simply leave only a |
| bring drink refills quickly and efficiently. They | | | | dollar or two. An alternative would be to leave |
| should be friendly and know the menu, being able | | | | nothing at all. It is also said that a penny left tail |
| to suggest options. However, the wait staff | | | | side up on a table is a sign of bad service. |
| should not be punished for things they have no | | | | If your waiter or waitress left something to be |
| control over. If food is not cooked as desired, or | | | | desired, but you really enjoyed the taste of the |
| takes longer than normal, it is not necessarily the | | | | food or the atmosphere of the restaurant, you |
| wait staff who is to blame. Neither is the condition | | | | should let the manager know. Send compliments |
| of the bathrooms or how long it takes for you | | | | to the chef if your food was superb. If another |
| get seated. Although these contribute to the | | | | member of the wait staff was especially helpful, |
| overall dining experience, it is not the fault of the | | | | ask if you can leave a tip for that person instead. |
| waiter or waitress. | | | | If you plan to return, you want to make certain |
| In some restaurants, the waiter or waitress | | | | that you get good service the next time around. |