One of my favorite blogs is Slashfood. One of their recent topics was a review of a Michael Bauer blog entry. Bauer is the restaurant critic for the SF Chronicle and his blog entry was about service charges at restaurants.
The Slashfood article, "From Tipping to Service Charges" inspired some comments from U.S. diners as well as some from folks in other countries.
My comment on the article was:
I tip appropriately. If the service is good, I give 20%. If it's fantastic, I'll tip much more. Especially at restaurants or bars that I visit frequently, I get excellent service.
I also tip appropriately if the service is horrible. There's only been one instance where I tipped nothing.
Since I always pay with a credit or debit card, I also write an explanation or note of appreciation on the signature slip. Then, the server and the manager doing the receipts later have no doubt as to why the tip was less than stellar or over the top.
It would be wonderful if our servers were paid at least minimum wage. Since they're not and this is no secret to them, I'd think they'd work to make the service good and, hopefully, make up the difference in tips.
Bauer's Blog is here and the tipping article's permanent link is "Beyond the Tipping Point.
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