An interesting summary of studies made about tipping.
At the heart of the psychology of tipping is the assumption that it hinges on the idea that the person providing the service has control over the quality of the service. However, the research strongly suggests that there is little in the way of a relationship between the actual provision of the service and the tip; but even more intriguingly, we only tip when it doesn’t really matter. After all, if it did, as it would if it were brain surgery we were purchasing, we would expect the best service to be included in the price.
Now, if you think you know what to do next time you’re in a restaurant, whether as customer or waiter, here’s one that has the researchers still scratching their heads. Another of Lynn’s studies involved the server drawing a happy face on the bill. On average this increased a waitress’s tip by 18 per cent, but decreased a waiter’s by 9 per cent.
Unlike the folks in the studies mentioned, though, I do vary the restaurant tip based on the quality of service — 10% for barely tolerable, 20% for faboo, 15% as solid standard. I have occasionally dropped below 10% (to make a real point), but I rarely go over 20% (esp. since the good service is often most associated with more expensive eateries, and that 20% is usually a sizeable chunk o’ change (though my expectations rise regarding it, too).
(via Kottke)
I usually do 20% since it’s been the going rate for as long as I can remeber, and up to 25% for outstanding. For poor service I’ll leave a dime or a penny centered on the table…away from everthing else.
For stupifingly bad service I’ve been know to complain to get the meal comp’d. If not I’ll leave change in an inverted waterglass in the center of the table.
I usually do my tipping via my credit card. I want there to be a record of what I thought of the service (and, if there is tip pooling, I want the person’s co-workers to to know, too).
In Spain, where I was recently, people leave little in the way of tips. Most wait staff is paid a living wage (Spain still being a nominally socialist country), and most Spaniards leave only .50 to .75 Euros as a tip. And although they apprciated the money, the bus drivers were slightly confused by the groups gathering tips for them.
France, on the other hand, includes a tip in most restrauant bills (as a part of the VAT calculation so you have to be on your toes to catch it), so it make no sense to leave more, although the staff benefits from Americans that don’t realize that the tip’s included.
All my service was great on the last trip, but some of my companions were confused that the Europeans didn’t smile at them. Grinning fools, I believe the Europeans say of us Americans!
In the UK, too, tips are included in the prices — which sort of defeats the purpose of tips, it would seem, and which the generally lackadaisical service we got there would seem to confirm.
A lengthier guide on how to get big tips, based on some of this research.