Quote:
Originally Posted by SzczerbiakManiac
Tips are always to be calculated on the full, non-discounted amount. It doesn't matter if the discount was 10% or 100%, one must figure tip as if there was no discount. The server's job is not any easier because one has a coupon or is boning the manager.
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Agree but will play devil's advocate as this is something that always puzzled me.
Is the servers job harder at a more expensive restaurant than a TGI Friday's or Denny's? The food is much cheaper at those sorts of places (which I don't frequent anyway, but for the sake of the argument) but are they working any less hard?
Anyway, I agree you tip on pre-discount but you also tip on pre-tax. Those pretty much net out in this case.
While we are at it, what is the proper ettiquite for tipping on booze with dinner? Standard at a pub is generally a buck a drink. Now a bit different when you are talking about a $250 bottle of wine. I mean, it's no different than opening a $50 bottle of wine. I have heard different rules for this. Wonder what everyone's thoughts are?