Prepare for Success
Call Us Today: 248-238-1993


Tipping can be a sensitive subject for many.  Some feel that once they have paid for their meals their financial obligation has been met.  They see tipping as giving money away.   My mother worked her way through college by waiting tables and cleaning hotel rooms.  I learned early the value of compensating individuals for their service.

Enjoying a meal away from home requires the cooperation of a number of people.  The valet driver, the hostess, your bus boy, the chef and the waiter.  All work in concert to provide the best dining experience they can deliver.  Good food can begin to taste spoiled when delivered by a bad waiter.  Satisfaction is the goal of any dining experience for both parties.  The diner wants to be satisfied with their food and its presentation.  The waiter wants to know that the diner left satisfied not just with the food but the service as well.

Tipping is a tangible show of satisfaction.  Beyond the politics of what wait staff earn per hour, tipping personalizes the exchange.

Tips may be listed as gratuity on your bill.  Large parties of six or more are often charged a gratuity in advance.  It is acceptable to leave an additional tip if you feel the service was beyond good.

Tipping is not a law.  It is always voluntary.  Tips are not based on the quantity or quality of the food.  It has nothing to do with whether you like the entertainment or ambience of the restaurant.    Bad food or service should always be politely discussed with the manager.  Tipping is based solely on the quality of the service.

Remember you are tipping on the pre-tax amount.

Following these guidelines will make your dining experience enjoyable from the beginning to the end.

  • Waiters and waitresses – 15% to 20% excellent service, 4star restaurants or large parties a 20% tip is recommended
  • Head Waiter / Maitre’d – $20 to $100 depends on the occasion, your relationship, the restaurant and whether or not you want to be treated special.
  • Owner – Zilch
  • Sommelier/ Wine Steward – 15% of wine bill
  • Bartender – 10-15% of bar bill
  • Busboy – Zilch
  • Servers at Counter – 15%
  • Coat Check Attendant – $1 per one to two coats
  • Restroom Attendant – Still seen occasionally 50 cent to $1
  • Valet – $1 to 5 dollars

When traveling to other countries learn their tipping culture before you go.  In some countries tipping is offensive.

Comments are closed.

Politeness is a sign of dignity not subservience. - Theodore Roosevelt