By SCOTT CHERRY Restaurant Critic on Sep 21, 2012, at 12:24 PM Updated on 9/21 at 12:24 PM
TABLE TALK
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
Naples Flatbread & Wine Bar has become the first restaurant to sign a lease for space in the new One Place building, located ...
Merritt’s Bakery has begun using skinless sausages from Tulsa’s Siegi’s Sausage Factory for its breakfast sausage rolls.
Regular ...
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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?
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