Sneaking an extra tip on the table

[BTG]

Anyone have to do this lately? I did it today at lunch with my parents.
Usually for the once a year that we go out to eat my dad just gives me the credit card slip so I can fill out the tip and add it up for him since the time I pointed out how bad they tip. Today my mom paid and was at the other end of the table and I did not want to make her look bad by asking for the receipt so I could fill it out. As we were leaving I took some extra money out of my wallet and snuck it under my to go box discretly while making sure I was the last one to leave.

[Low-N-Slow]

I have a business associate with a penchant for tipping on a CC so that the resulting total is an even dollar figure. Sometimes it can be a good thing, sometimes not, the bad part being that playing the rounding game is apparently more important than reflecting the quality of service in the tip. If I could reliably get a look at the bill each time, I would likely do the same as you and make up for a shortage. More often, I just have to hope he's erred in the proper direction.

[dragongrrl]

I've done that when I notice that the group I'm with is under tipping. Sometimes groups of women do that. I was a waitress for years and I hated it when a large table screwed me over.

[expatorleanian]

I agree that it seems to always happen with groups sharing a bill and not having separate checks. I wonder why it seems as though everybody always rounds DOWN, not UP.

[BTG]

I agree that it seems to always happen with groups sharing a bill and not having separate checks. I wonder why it seems as though everybody always rounds DOWN, not UP.

I basically refuse to eat out at lunch with the ladies I work with because of this issue.

The worst tipping issue I ever expierenced was with a girl I had been friends with in college. We went to lunch together a few years after graduating and she paid with a credit card and I gave her cash. I gave her enough cash for my half of the bill plus 18% tip. She proceed to tip 10%. I remember later on her making comments about those people not needing to get 15% because all they did was delivery a few drinks and your food.

[JudiB]

Yep, I've done that, BTG, and also with my husband, I've done the reverse. I'm hard nosed about it, if I get crappy service I'm not going to tip well. But for half way decent service, especially when it's crowded and the waitstaff is pressed (which seems to be often these days), then I try to be generous.

Of course, I'm math challenged, but if I'm with JAG or expat... I just ask them to tell me what amount to leave. lol

[Dilfan]

Of course, I'm math challenged, but if I'm with JAG or expat... I just ask them to tell me what amount to leave. lol

JudiB,
I always start by doubling the tax and work from there. And unless it's under a nickle, I always round up. Of course, this won't work in areas where the tax is under 8 or 9 percent, and you do have to consider wine, drinks, etc., but I find it a good guideline to begin with.

[globe9]

I had to do this with my parents at Venezia a few weeks back. I think the total for the 3 of us was about $65.00. My Dad was paying with a credit card. My mother is a notoriously bad tipper as she is VERY cheap. I whispered to my Dad that the tip should be about $12.00 or $13.00. I usually tip around 20%, but I can concede that 15% or 18% is a decent tip for my parents to give, as my Mom would have only left $5.00. My Mom heard me and I could tell she was about to have a stroke. My Dad didn't give the charge slip to her and just filled out the tip amount at $12.00 and we left. My mom was pissed, I'm sure. I told her that if she didn't want to tip properly, then they shouldn't go eat at semi-nice restaurants(Venezia is "nice" to them...not that it's not nice, but I don't consider it "fancy" by any means.).
My parents would be considered wealthy by most, so I don't get the cheapness.

My brother-in-law was a waiter at some nice, fine-dining restaurants in New Orleans before Katrina. For my sister and his rehearsal dinner, we dined at an upscale FQ restaurant. About 20 of us were seated at one table and we only had 1 server and busser. This guy did a great job! Didn't mess up on one drink, app, or entree, which is hard to do with such a large table. The bill was over $1,000. Both sets of parents were going to split the bill and tip. I think both his parents and my parents were only going to tip like $100 and they thought this was too much! My brother-in-law was going to throw in another $200, since the waiter did an excellent job. My parents decided to pay the entire bill and his parents decided to leave the $300 tip. The parents just don't understand why good waiters deserve a good tip. I think they think this guy worked for about 2 or 2 1/2 hours and he's making $300. That's $150, give or take some, an hour. They just don't get it.

I think everyone should work in the service industry at some point in their lives just to understand

[yum]

"I think everyone should work in the service industry at some point in their lives just to understand "

You're right. I have a regular DC who takes a turn paying, but who tips very lightly. Her thoughts are, if you tip too much, you set a bad example for others as the waitstaff will expect more from everyone. My response is "you've never had to work for tips, have you?" This quiets DC down for awhile, and I leave a little extra after she tips.

[Shannon]

JudiB,
I always start by doubling the tax and work from there. And unless it's under a nickle, I always round up. Of course, this won't work in areas where the tax is under 8 or 9 percent, and you do have to consider wine, drinks, etc., but I find it a good guideline to begin with.

I used to do this, and so did a co-worker that I used to have to travel with at times. We were in a state with somewhere between 1% & 2% tax on food. So doubling the tax meant it was under 4%. She could NOT understand why doubling tax wouldn't work. I tried and tried to explain it to her. She filled out the credit card receipt by doubling the tax because "that always works". I left the remainder of what should have been a 20% tip on the table in cash.

I find it easiest to work with 10% numbers. Move the decimal over to get 10%, then double that. I start with 20% - it's easier to do the math that way. Then I'll go up or down from there as needed (usually up as my baseline is 20% and I find it rare to get what I would consider bad service).