cross-posted from: https://lemmy.today/post/58025748
HOW do you guys tip in the US? Do you go by food total or bill total? I know it's frowned upon in other countries, I'm not here to question or debate that.
~~No matter how you split it, pre or post tax, the "gratuity" is much higher than it should be! The 18%is higher even than what actual 20% should be!~~
~~Pretax should be $14.26, tax included (ripoff) should be $15.44. So why is the "20%" up to $18.25?! That's a 25.5% tip.~~
For me, I tip "15%" but round numbers. The bill is $72, so I take 10% (7.20 but round up to 8 then add 4) which ends up $12.
If they were exceptional, I just go off 20% which is $16 by my method, and round the total to the nearest dollar... ~~but even that isn't their pretend 18%!! And technically my method is over 20% after rounding up. They're all just taking advantage of niceness and guilt for patrons having to tip everyone.~~
Edit: I fucked up being hung up on numbers, not realizing to the left was the explanation. ๐ OK, so just: how do y'all tip?
What's the reason for most people saying they calculate tips before discounts? I mean I come from a wildly different tipping culture, I wouldn't know... But it's not really the waiter's achievement how there's some wednesday appetizer special? And it's probably not like the restaurant is losing money on it, but it's some advertisement strategy and they probably calculated something with the rest of the price strategy, so you kind of paid for it anyway, just in a different way? So why add this hypothetical number?
Why is the tipping even based on the money spent when that has no bearing on the effort the waiter spends serving? The whole system is stupid and makes no sense.