Yes.


For many things, the standard here is 20% if service rendered is satisfactory. I would include table-service restaurants, bars, hairdressers, taxis, salons, etc.

I often tip generously, but if I feel there is something amiss, I will speak up before I choose not to tip. Often, a management intervention is more appropriate than not tipping. Many tipped workers count on tips as income; for instance, servers in restaurants make only half minimum wage - taxes are taken from these wages and servers are left with little to no paycheck, therefore making their tips their only wages. I have occasionally not tipped a taxi driver because I believe he deliberately took a longer route, raking up a larger fare.


There are a few occupations that I would tip around the holiday season: mailman, babysitter, some people tip hotel doormen.

For food and beverage servers, I tip every time. I might be a little more generous during the holidays. Counter service at a place where workers get a wage (minimum or above), I do NOT tip at. However, if I get carryout from a restaurant I would normally dine in at, I will tip whoever handles my carryout order.


I am a server/bartender. Tips are expected, because it's my income. My paycheck for two weeks' worth (and I typically work 40-45 hours per week) is often less than $50. Sometimes they are voided, because all my hourly wages were deducted for taxes. I also have to pay a portion of my tips to other workers in the restaurant, because of my reliance on their teamwork. Bartenders get 5% of my sales (not of my tips!).

I think it makes me more critical of people who have never worked in the service industry. When I go out to eat with friends who have never had to earn tips, I usually find myself gently explaining to them why they need to tip appropriately. They are often misguided or ignorant of the work, the expectations, and the distribution of tips.

ABSOLUTELY, I remember how people tip, and ABSOLUTELY, I gauge my service accordingly. If someone sits in my section, and I remember they tip badly, it's a struggle to treat them with all the graciousness and charm I would treat someone who is a thoughtful tipper. If they are pleasant, but bad tippers, I will be more pleasant with them, just not in a hurry to get everything they need as quickly as possible. If they are bad tippers and rude or insulting, I will be at their table only when absolutely necessary. Why waste my time?


I have travelled to other countries where tipping is not customary. It's a challenge to not leave a gratuity. I make sure that I give a verbal thank you, and express my appreciation in another way, such as a nice email to management about the great service, or buying the server/barkeep a pint for later imbibement.