Sugar Editorial Picks
Jul 20, 2009 -
There's no question in my mind that great service should be rewarded with a 20 percent tip or more. When service is less than satisfactory, not everyone agrees on what type of tip is deserved.MSNBC talked to business psychologist Debra Condren, who says 15 percent is the minimum for just being served, even unsatisfactorily, at a restaurant. Do you agree or disagree with her?
- 28 Comments
Apr 01, 2009 -
When your card is swiped for a to-go order, the receipt you're signing most likely has a line to add gratuity if you choose. And if you're paying cash, it's rare that the counter is free of a tip jar. If you've called in an order and are picking it up to enjoy from the comfort of your home or if you stop in to grab-and-go, do you leave a tip for the effort it took to assemble your order?
- 42 Comments
Mar 25, 2009 -
If you've cut back on generous tipping you're not alone. While most of you say your restaurant gratuity is about the same, some say 2009 is the year of lousy tips.
Anyone who has worked in the service industry will tell you tipping is crucial to getting better service and making up for the employee's low hourly wage or base pay.
- 26 Comments
Feb 18, 2009 -
Source
Your Two Cents: Have You Ever Stiffed Your Server?
Yes, I've stiffed my server. I'll tell you why in the comments.
- 44 Comments
Oct 24, 2008 -
If you consider the current economic climate and the fact most people are trying to better control their budgets it's easy to understand why restaurant servers' tips have declined. Still, diners, drinkers, spa junkies and patrons across the US customarily tip 15 to 20 percent for good service. And that adds up to a whole lot of dolla dolla bills.
- 1 Comment
Oct 14, 2008 -
Tipping was brought to the US from Europe after the Civil War and was met with opposition — six states even passed anti-tipping laws that prevented diners from having to tip. The laws were later repealed, but the angst toward the tradition of tipping lives on in the minds of many American customers. San Diego, CA, restaurant owner Jay Porter observed that tipping was not only a point of contention for his customers, but was also causing tension between his staff members and adding to the stressful environment.
- 21 Comments
Aug 13, 2008 -
Something I've noticed when dining out with particular friends and was a constant when I was dating, is the tendency for many people to cautiously guard the receipt when filling out the tip.
I always wondered if dates treating me to dinner were trying to cover up the total or the tip, but with friends signing their separate bills I can only conclude they're shy about that tip line. Some people are definitely more private than others when settling the bill — are you one of them?
- 22 Comments
Jul 01, 2008 -
It would make sense that restaurant servers' tips have declined with a weak economy causing more people to forgo eating out, but they are also reporting a decrease in the amount of tips received from regular customers. Bartenders, cab drivers, and hairstylists have also noticed their income from tips falling along with the economy and admitted that some customers aren't giving any gratuity at all.
People are generally putting some distance between themselves and unnecessary services: scheduling hair appointments further apart, eating and drinking at home, and opting for public transportation over cabs are some ways they're doing this.
- 22 Comments
Jun 06, 2008 -
There's no question that you should tip the guy or gal who delivers your dinner, but I've run into different opinions about how much should be given. Some of those dining-in have a general amount they tip in appreciation, and others vary what they give according to the total bill. How do you determine tips for delivery?
- 27 Comments