Divide by 6. Sure, it's a little higher than the standard 15%, but it's also much easier to figure out. Dividing by 7 (14.3%) and rounding up accomplishes the same thing. If the service is great I will usually tip 20%, which is easily determined by dividing the final bill by 5.
Now, in that list of states that require employers only pay $2.13 per hour, a higher tip is definitely expected. ... For the few states that are higher than that (the green states in the map above), it's still customary to tip between 10-20%, though many people are starting to leave lower percentages, and not tip at all.
The Web site www.tipthepizzaguy.com suggests the following: 15% for normal service, with a $2 minimum; 20% for excellent service; 10% or less for poor service; at least 10% for orders of $50 or more. Don't assume a delivery charge, if there is one, goes to the pizza deliverer. Ask the person who takes your order.
To split servers' tips based on hours worked, add up the total amount of tips and then divide that figure by the total hours worked. Then, multiply THAT figure by the hours an individual server worked.
And while there are no set rules for tipping, a gratuity of about 15 to 20 percent is generally expected, according to the etiquette experts at The Emily Post Institute. That range is supported by a CreditCards.com survey that pegs the median tip in the U.S. at 18 percent.
Another guideline is to tip a waiter or waitress 15 percent for good service, 20 percent for exceptional service and no less than 10 percent for poor service.
In the US, no. Employers are allowed to pay servers $2.13/hour, which is half the minimum wage of 25 years ago. Servers often have to share tips, with hostesses, busboys, and other workers. Servers are taxed on their tips, based on their sales.
Waiters should be tipped 15% to 20%, pre-tax. That means if your bill comes out to $20 before tax, you should leave a minimum of $3 behind. And if a host or maitre d' goes the extra mile to get you a table on a busy day, it's customary to tip $10 to $20.
According to the etiquette experts at the Emily Post Institute, tipping for a takeout order is filed under “no obligation,” with a 10 percent surcharge for large orders or curbside service. ... Even if you're getting one to-go meal with minimal effort involved, he believes it's still wise to leave a 10 to 15 percent tip.
The amount of the tip is not in question, it is the percentage of the check that is the question. One should always tip at least 15%. I usually tip at least 20% of the bill. For going to lunch with a friend with the total bill somewhere between $25.00 to $33.00, $5.00 is a decent tip.
Restaurants can require waiters to split their tips from customers with other front of the house employees who provide personal service to customers as a principal and regular part of their duties (such as bussers, bartenders, barbacks, food runners, captains who provide direct food service to customers, and hosts who ...
Since 2011, servers have not been allowed to share tips with the cooks or dishwashers behind the kitchen doors. ... It allows tip sharing between tipped and non-tipped employees — for example, between servers and cooks — if a restaurant pays the full minimum wage (does not take a tip credit) to all employees.
Under federal law, employers can require employees to participate in a tip pool or otherwise share their tips with other employees. ... However, federal law prohibits employers from keeping any portion of the tips or from including supervisors or managers in the tip pool.
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