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New York restaurant servers now angling for 25 percent tips, and more
Published: 9/21/2012 12:24 PM
Last Modified: 9/21/2012 12:24 PM

It's not that talented, hard-working restaurant servers don't deserve all they can get, but this news might make you choke on your gnocci.

A recent story in the New York Post by Chris Erikson reported that "suggested" gratuities for New York restaurant servers these days can run to 25 or even 30 percent.

It also stated that the prevailing attitude is that sizable tips are not tied to the quality of service but rather an expected part of the dining experience.

The article also quoted a research survey that said people paying with credit cards tend to leave larger tips, and more and more folks are paying with credit or debit cards.

The "creeping tip" trend isn't confined to waiters. Larger gratuities are showing up across the service industry -- salons, cabbies, bars and coffee house tip jars, to name a few, the article noted.

Of course, Tulsa isn't New York City (we do have some things for which to be thankful). A recent survey by members of the Tulsa World Scene staff concluded that the standard tip at fine-dining restaurants here runs about 20 percent, and at less expensive places there still are many diners who leave no more than 10 to 15 percent.

As one who frequents all sizes and kinds of restaurants every week, I have found myself leaving something close to 20 percent across the board, plus or minus a little depending on quality of service, which I think still should count for something.

What do you think is a fair tip?



Reader Comments 5 Total
nonplused (5 months ago)
15% is for average service. 20-25% for good to excellent service.
HOGRIDER (5 months ago)
-0- for poor service, goes up from there.
Major Beige (5 months ago)
I like even totals, so I have a tip system that works pretty well for me. I'll take the tab, move the decimal point over one place, round up to the next half dollar, double that, and then add whatever change is needed to make the total a round number. It's not as complicated as it sounds. For example:

- A ticket of $24.76 gives me a starting figure of $2.476.
- I round that to $2.50, then double that to $5.00.
- Then I add $0.24 to that for a tip of $5.24 and a total bill of $30.00.
- Ends up being a 21% tip in this case.

If the service was particularly good, I might round up the $2.476 to $3.00 instead, which would give a tip of $6.24 (25%) and a total bill of $31.00.

It gets fun when you've had a few drinks, which is why I always work the customer receipt first and then copy it over to the establishment's receipt.

Poor service should absolutely reduce the tip.
HoHum (5 months ago)
I like to think I'm tipping for good service, otherwise I'm just paying another 15% or 20% for the food. I usually figure my tip by doubling the tax which is 8.5% then rounding up to the next dollar. That way I'm leaving at least 17%. I've been doing it that way for years. There was a big article in the Weekend several months ago about tipping and it said 20% was the minimum now, if I recall correctly. I'm not sure who determines these things though.
HOGRIDER (5 months ago)
There is an app for that.
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Table Talk

Tulsa World restaurant critic Scott Cherry is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop, covering college football and basketball. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist.

Cherry Picks, the Tulsa World restaurant guide, is where you can best see all of his reviews, formatted for your phone, tablet or desktop computer. Check it out at tulsaworld.com/cherrypicks.

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