In South Carolina servers make a little more than $2 per hour, which doesn’t pay the bills. They depend on your tips.
If you are not sure how much to tip, here are some guidelines.
Servers:
Years ago 15 percent was the norm for good service, but it is 20 percent now. If the service is barely adequate, then 15 percent might be called for. The server likely has to share tips with bartenders and table bussers.
If you are using coupons, the tip should be based on the meal’s full undiscounted price.
If you are dining with children (or adults) who make a mess, it’s nice to tip extra.
There is debate over whether bottles of wine should be included in the meal’s price when figuring the tip. My opinion is yes, especially if the server refills your glasses. If it’s an especially expensive bottle of wine – say more than $100 – well then you can afford a big tip, can’t you?
If the restaurant has a separate person, such as a sommelier, handling serving of the wine, then that person should get a separate tip based on the price of the wine, and you can leave the wine off the price of the meal when calculating the server’s tip.
Partial service restaurants:
Leave about 10 percent of the total bill if the restaurant is one where you get or order your food in a cafeteria-style or buffet line, but there is a server who refills your drinks, brings other items such as bread, perhaps delivers the food to your table and you don’t have to clear your own table.
Sometimes at buffet restaurants there is no server, but there is a table busser who clears your table. A dollar or two is an appropriate tip for a table of four.
For restaurants that offer curbside carry-out, 10 to 15 percent is considered a great tip.
Tip jars:
I’m talking about coffee shops and delis that have tip jars by the cash register. Spare change is all that’s expected; a dollar is really appreciated for normal-size orders. |
