Tipping Tutorial

Now it has come to that climactic point of the meal. With dishes put aside and doggy bags in hand, you have paid and are ready to leave. However, your pen pauses, hovering over the receipt paper as you are stuck trying to calculate the appropriate tip amount.

The concept of tipping is an ambiguous gray area that is subject to much argument and controversy. It is a sensitive topic that walks a fine line: tip poorly and run the risk of being branded cheap and discontinuing any quality service in the future, but nobody wants to tip well for bad service.

The views on tipping cover a wide spectrum of opinion and practice that is all relative and based on circumstance. The complicated question of how much is ultimately up to the individual, but there is a general courtesy and percentage that is expected in order to exercise proper tipping etiquette. Quamut.com, a how-to website that offers a guideline on proper tipping procedure, suggests a gratuity of 15 to 20 percent for the services provided by a restaurant server. The website points out that tipping is a standard expectation and no longer just a courtesy, which is more typical in the United States where it is even considered "rude not to tip workers in many service industries, even if the service is only mediocre."

Despite the standard, tipping practices cover a broad range with interpreted percentages running from high to low. Individuals have varying perspectives on the practice, formulating different tipping habits based on various factors.

There are those individuals who are prone to tipping within the standard of 15 to 20 percent. Abigail Rasing, a CSU Fullerton student and server at Olive Garden, makes sure to "at least tip the minimum for average service, but is willing to leave extra for better service." Mindy Sweeney, a CSU Long Beach student, bases the tip on the server's "friendliness, speed, and anticipation of needs, but will always tip 15 to 20 percent, even if the service is bad."

On the other hand, there are diners who feel that the tip is an earned gesture of gratitude that is not a necessary priority. The tip is a reflection on the service provided, and, unless the service is outstanding, the tip amount will be minimal. Michelle Leslie, a student at CSU Long Beach, has a similar sentiment, saying "it is the server's job and it is what they are getting paid for, so I don't necessarily think there is a need to tip." The big question is: why should I tip for a service that the employee is already getting paid for?

Blatantly put, your server will remember and give better service if and when you do return. Also, it is a major portion of income for individuals working in the service industry and a standard expectation and show of appreciation.

There is the argument that bad service deserves a bad tip. However, what many people do not realize is that there could be a number of reasons and different factors that can contribute to the disappointing service. Bad service could be the result of everything from a backed up kitchen, a mistake, or just overwhelming circumstances.

As a server, my stance on tipping is slanted and biased in favor of better tipping practices. If the service you receive is horrible, then by all means, tip little or nothing. However, it is commonly understood that when services are provided, whether it be outstanding or mediocre, an average gratuity of 15 to 20 percent be given.