Bonnie from Glendale, CA
- Posted by Public Insight Network Source
- on July 1, 2011 12:16 AM
Q: Do you tip differently for alcohol versus food?
A: If I’m at a bar, I’ll typically leave $1 to $2 per drink (more for fancier mixed drinks and less for beer and wine). If it’s table service with food, it gets lumped in with the overall tip.
Q: How do you base your tipping decisions?
A: I usually tip 20 percent. If the server was rude or service was otherwise less than professional, I will tip less. Service has to be altogether terrible for a noticeable difference in amount, in which case my intention is to communicate to the server about their performance.
Q: What personal experiences have influenced your tipping style?
A: I have a number of friends that work in the restaurant industry and understand that it is hard work and their livelihoods depend on their patron’s tips.
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In May, we asked our listeners and readers how they decide what to tip for the services they use. More than 500 people responded to our survey. Many provided their personal experiences, strategies and rationales for how they handle this often confusing part of everyday life. Click here to see all the responses, and please visit our interactive map of tipping trends in the U.S.
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