Reducing for terrible service I understand, but what about non-existent service? Someone only came by to refill a drink after I flagged them down and I had to chase down my check from some other person. Is that terrible service? Those aren't kitchen mistakes and I'm not some feudal lord that demands my servants' full attention - but that's literally their job. Would you tip 10% in that situation?
I can get behind the idea of wealth redistribution. I'm making decent money (enough to eat out in Seattle) so I usually tip 15% normally and 20% if I've been a nuisance with special requests, etc.
The idea of knowing who my money goes to is important. If I can interact with waitstaff and tip them for helping me through the dinner transaction, I feel like it's a bargain. On the other hand the tip jars seem like a donation to management and not the workers. On the POS screen, it's always 'no tip' for me with cash on the table.
In Seattle, the minimum wage will be $19.97/hr with no difference for tipped staff. What would you tip in that situation?
A new survey reveals that restaurant tipping has an unsettling upside for customers.
Here in WA state, the minimum wage per hour is $15.74 (higher in some areas). Tipping culture says 20%, but that's generally to support lower paid waitstaff in areas that can pay less than minimum wage by employers. Where/What are you tipping and what kind of service would you expect for a 20% tip?