Quote:
Originally Posted by Morrigoon
My personal rule in groups is to take the raw cost of my food and add 25%. It's the easiest amount to figure, and covers tax as well as a higher than 15% tip, regardless of which county you're in. And then most of the time I'll round up to the nearest dollar.
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My personal rule is to take the bottom line total and add 20%. 20% is easier to figure than 25% (IMO - 10% is easiest and just double that) and it keeps things safe. Again, I know not everyone agrees with this, but it is my policy.
Unless on the rare occasion I get bad service, I would rather give too much than too little. This holds true especially in places where I go repeatedly (lunch for example). My regular lunch partner and I have a couple of places we frequent and we can always count on great service and extra perks.
Quote:
Originally Posted by SzczerbiakManiac
On a side note, have restaurants stopped automatically adding gratuity to large parties? Did something happen to make them change that policy?
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As Lisa mentioned, Jazz Kitchen is the oddity that does NOT automatically add the tip to large groups (though will upon request).