Bill paying etiquette

[BevReview Steve]

Here's a question...

Do you usually pay via cash, check, or credit card (do I say debit card?). What is usually considered the standard way to pay and what is preferred from a restaurant's point of view.

How about tipping? 15% or does it greatly depend on the quality of meal and service?

[shroomgirl]

cash or cc...usually 20%+ quality of service is reflected in my tip.

[Pete]

Credit cards make life simple but many restauranteurs would prefer cash since credit card companies charge restaurants a percentage per purchase. Restaurants usually pay from 2-2.5% per purchase, more with American Express. Cash sales mean having to pay one less person (the credit card company). As for tips, 15% is still quoted as the proper tip but in fine-dining restaurants standard really has become 18% + or - depending on the service.

that would be a good reason NOT to accept american express...

[Cremaster]

While restauranteurs may prefer cash (and who doesn't), CC's are the norm. Diners could care less what the boss has to pay out in percentages to the CC companies. Myself? I usually pay via CC. Unless the meal happens to total what I've got in my pocket. (It usually doesn't) I'm a pretty generous tipper though. Usually, 20%. Sometimes more. Unless the service is really poor and/or the waitron has that oh-i'm-so-superior-attitude. In which case they get less + a nice and polite explanation as to why I'm tipping as such. Doesn't hurt! Frankly, I'd rather tip the chef.

[BevReview Steve]

Cremaster... you actually explain why you are tipping less? Wow, don't think I would have the guts to do that.

[Cremaster]

ChiliBoy....well, it took me awhile to work up the courage. It used to be that I tipped less/accordingly and then went out the door and ragged to my fellow dining partner(s) about the lousy service. But then one day, one of them said to shut up and put my mouth where my money was. So I swallowed hard and did. I'm not rude or offensive (at least I don't think so) when I tell the server about the reason for the nickel. I simply want to convey to them my dissatisfaction with their service. Sometimes, I've had waiters agree (really!) and at other times they've simply been the ***holes that they were when they first approached my table. Tipping is a very strange practice. All of these unwritten "rules" and all of the expectations from servers who think it's their due to get exactly 20% (or whatever %) no matter what. In the end, it's all about improving the restaurant experience. For everyone. And it's time that diner's started speaking up about what they like or don't like about a particular restaurant and/or meal. In a polite and intelligent way of course. Maybe I'm just tired of the FOH staff assuming they know more than me when in fact, they know nothing about me and should treat me respectfully. I mean, they can talk behind my back all they want. I could care less. But when they're at my table.........again, I'd rather tip the chef! WOW!! Sorry to everyone for this very long post. It's Friday and I'm venting.

[cookM]

Went to Chez Panisse and they tack on 15% automatically. Whadaya guys think of that? Our wait was only ok, but the busser was more personable.

[Isa]

In France they always had a service charge to your bill. I forgot the percentage. The waiter only get a percentage of the service charge. You have to leave a tip on top of the service charge...


Sisi

[Mezzaluna]

I guess I'm divided about "service compris" (tip included) on the tab. I agree with Cremaster that if you're polite and instructive rather than confrontational, you get your point across with less overreaction. I also tell servers why I tip heavily when I do that as well- and I do. I cooked and waited tables in a college town in the summer, and I have some inkling of when a heavier tip is in order.

[Mezzaluna]

I guess I'm divided about "service compris" (tip included) on the tab. I agree with Cremaster that if you're polite and instructive rather than confrontational, you get your point across with less overreaction. I also tell servers why I tip heavily when I do that as well- and I do. I cooked and waited tables in a college town in the summer, and I have some inkling of when a heavier tip is in order. But I don't like service compris when the server takes advantage of having a guaranteed tip and treats you like dreck.

[Cremaster]

Mezzaluna, were you at table of 6 or more? Sometimes, restaurants do tack on a service charge for tables with 6 or more people. And yes, I agree with you: if diners are polite and unconfrontational it is sometimes amazing what you are able to accomplish. Once, after explaining my reason for such a low tip, the waiter returned, apologized, and invited me back for another meal free of charge! I accepted. And he was not my waiter during my second visit but, recognizing me, came over to say hello and ask how my evening was going. Of course, that's probably an exception. But still..........and Sisi, I'm not aware of this practice of tipping in addition to the service compris in France. I've never heard that I "have to leave a tip" as well. I have on occassion done so. But, at least in my experience of eating in France, tips are somewhat of an insult and a very "American" (in the French definition) thing to do. I'm in France every year and I have never been confronted or insulted either verbally or via body language and attitude by any waiter about not leaving an additional tip. Am I eating in the wrong restaurants? Or maybe the right ones?!!

I love this topic... I will tip 50% for great service and 0% for ****** service. I am all about the service. I would rather sacrifice food for service, because I deal with people all the time. I just want to be waited on...WELL. I love leaving a huge tip because it means I had an incredibly enjoyable evening and didn't think twice about my wine glass being full, or if I needed water, or where my **** coffee spoon disappeared to.

have you ever left your table and watch the expression on a waiters face after you have left then a really nice tip.. that makes it worth it

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Por Favor mentaganse allejado de las puertas!

[David Jones]

I usually pay by credit card, and usually by American Express, since that's the card I use for business. They summarize your annual spending by category, which then goes to the accountant at tax time. (Ask your tax professional if your dining expenses are deductible as a business expense!) For all of their high "discount rate," Amex cardholders are the top diners, at least here in Chicago; and Amex is always there to help you market to their members.

I generally tip 20% and work up or down. I think that it's important to consider whether or not you've received anything (or a lot!) for free. If a chef or manager comps a course or some drinks, I think it's quite rude not to acknowledge the gesture by tipping extra - and I wouldn't want to embarass that friend or colleague by not "taking care" of their staff. It's also important to understand that, in most restaurants, tips are shared by many dining room employees - door, bus, food runner, bar, etc. If the server sucks, I do tip just 15% and then side tip the busser.

Finally, I think about the olden days when I was a waiter. If I chose wines and food for the guest, and they loved them, then I expected to be tipped at least 20%. It's funny that, 18 years later, I still see and talk to some of my request parties.