Basic Tips on Tipping: How Much and To Whom?
Published on - October 12th, 2006 (Modified on - October 16th, 2006) (by J.D. Roth) Every time I get my hair cut, I’m faced with a dilemma — should I tip the barber or not? I usually get my hair cut in a small-town shop. I tip $2 on a $12 haircut. If I get to hear stories about Vietnam or histrionic political rants, I tip $3, even if I don’t agree with the barber’s viewpoints. (I tip because I’ve been entertained.) Sometimes, if I don’t have enough cash, I don’t leave a anything at all. Are these tips appropriate?
What about when I pick up Chinese takeout? Should I have tipped the guys who delivered our new gas range last fall? What about a hotel bellhop? A parking valet? Out of curiosity, I did some research on tipping practices in the United States. There’s actually significant disagreement about how much to tip for even common services.
For example, you know you should tip your waitress. But how much should you leave? Some people claim that 10% is adequate. Others claim that 20% is standard. But I suspect that most of us learned to tip 15%, and to give more for exceptional service. (The wikipedia entry on tipping currently contains the bizarre claim that “18% is generally accepted as a standard tip for good service”.) Which amount is correct?
After browsing dozens of pages, I drafted the following guide. The amounts listed are based on averages or on consensus, when possible.
Food Service
- Barista
- No tip required, though many suggest throwing coins into the tip jar.
- Bartender
- $1/drink (or 15% of total bill). Pre-tip for better service.
- Delivery person (including pizza)
- 10%, $2 minimum (also, also)
- Maitre d’
- $5-$25 for special efforts
- Takeout
- No tip required unless something special is done (also, also)
- Waiter
- 15% for adequate service, 20% for exceptional service. For poor service, leave 10% or less. It’s okay to leave nothing for exceptionally poor service, but only if you’re sure it’s the waiter’s fault.
Hotel Staff
- Bellman/Porter
- $1 to $2 per bag, $5 minimum. (Or, just as many places say $1 bag, $2 minimum.)
- Concierge
- $5-$20 depending on the service. $20 if he does something exceptional. Nothing for directions.
- Housekeeper
- $2 to $5 per night, paid daily or as a lump sum at checkout. (Most sites suggest you tip daily.)
- Parking Valet
- A wide range of opinions. Everyone agrees that you should pay when your car is retrieved. Some say to pay when it’s parked, too. Most sites say to tip $2, though some suggest $5.
- Room service
- $5 minimum (unless gratuity is included in check)
Travel
- Bus driver (not mass transit)
- $1 to $2, if she handles luggage
- Cab driver
- 10%, $2-$5 minimum
- Chauffeur
- 10-15%
- Gas station attendant
- Nothing. Or $2-$4. There’s no agreement. (I’ve never seen anyone tip a gas station attendant ever.)
- Porter/skycap
- $1 per bag. $2 for heavy items, or if porter brings luggage to counter.
Personal service
- Barber/Hairstylist
- Again, little agreement: 10-15%, 15-20%, etc. One person recommends $5 to each individual who shampoos or blow-dries your hair! (also)
- Manicurist
- 15%
- Spa service
- 15-20%
- Masseuse
- 10-15%
- Shoe-shiner
- $2 or $3
Other
- Building superintendent
- Varies —read more.
- Coat checker
- Most sites recommend $1 per coat, though one said $2 to $5 upon retrieval.
- Furniture deliverer
- It depends. Most of the time $5-$20. Some recommend simply offering cold drinks. (also)
- Grocery store bagger
- One site recommended $1-$3, though I’ve never seen one tipped in my life.
- Mover
- $10-$25 per person (also)
What about tipping at holidays? Tipping service people with whom you have regular contact can build goodwill. I found these recommendations:
Holiday Tips
- Babysitter: one week’s pay
- Doorman: bottle of wine or box of chocolates
- Garbage collector: $15 to $25
- Gardener: one week’s pay
- Housekeeper: one week’s pay
- Janitor: $15 to $25
- Mail carrier: $15 to $20 (up to $20 non-cash)
- Nanny: one week’s pay
- Newspaper delivery person: $15 to $25
- Parking attendant: $15 to $25
- Personal trainer: $20 to $50 (tip discreetly)
Some points regarding tipping etiquette:
- If you use a coupon or gift certificate, calculate your tip based on the total before discount.
- Tip above the norm if:
- Service is exceptional,
- You’ve been a burden, or
- You are a regular client.
- Don’t tip if it’s not deserved. Poor service should not be rewarded.
- In some circumstances, if you offer an initial tip — especially a large initial tip — you’ll get better service.
- If you take up a restaurant table for a long time, tip extra.
- Tip discreetly.
- When in doubt, tip.
What about public officials? When is a tip a tip, and when is a tip a bribe? My wife and I tipped the judge who married us, but even then we had trouble deciding how much to give him. (We gave him $50.)
I suspect that tipping practices vary widely from region-to-region and, especially based upon the size of the city. As always, do what works for you.
Other articles about tipping:
- How to tip in a foreign country
- International tipping etiquette
- Is it better to tip with cash or with credit?
- Tipping at weddings
- Tipping relieves guilt more than it provides incentive
- Tipping etiquette (which is actually the best guide I found)
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I am a head bar tender/ waiter in a popular chain of New York/Italian themed restaurants in the uk. With the way people’s finances are at the moment we waiters have taken a huge wage drop due to lack of tips. Granted tips are at the discretion of the guest, but it seems here joe public opt to leave 5%, if there are more than 2 people dining. Tables of 2/Young couples/single diners tend not to leave anything! (based on good service) It is extremely rare that anyone tips at the bar, most people have a misconception that all tips are shared. This isn’t always the case and in some establishments that do share tips, they are not shared equally, it is based in how many hours you work, the amount of money you have taken that day, sales targets etc etc
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I think one of the trickiest tips I had to leave was for chauffeuring in bremerton wa. I usually just tip 20% when in doubt for any service. More or less depending on the service quality.
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I appreciate your work, appreciate it for all the interesting articles.
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I don’t believe in tipping AT ALL!!! Especially if I am doing the work or I receive poor service. Who decided on who to tip and who not to tip, why tip your doctor he did the surgery or the mechanic, he changed your brakes, or better yet the cashier, she rang your order. What is the difference of tipping a delivery guy, who had no hand in preparing your food or the line cook at McDonalds. Unless I receive service beyond common standards, I won’t tip and I never will!!!
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I don’t believe you. Simple as that. Internet loudmouths are the worst.
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In Oregon, there are no self-serve gas stations. If the attendant washes my windshield, I tip a dollar. I think this should be correct. I can understand not tipping in self-serve gas states: there is no service.
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For those of us from Australia or New Zealand (no tipping at all) or the UK outside of London (10% in a nice restaurant, round up the taxi fare to nearest pound) the whole USA tipping things is awkward, embarassing and expensive.
Also, if you are a business traveller, you can’t claim back tips as expenses (no receipt) and so if you’re being expected to pay 20% surcharge from your own pocket it becomes way too expensive. This is one reason I hate business trips to the US (the other is the TSA jerks).
I must have offended whole legions of people during my first few trips to the US before finding out about tips, and probably still do as I’ve been tipping 10% as normal…
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It’s awkward and embarassing only if you haven’t bothered to do your research on customs before you go to a country. Frankly, the no receipt thing is a red herring. Ever heard of credit cards? You are all too happy to come to the US and enjoy the large portions and cheap prices for meals, forgetting that the “help” doesn’t make the salary that the “help” in your country makes.
Yep, when I wait on an Australian, I generally get offended (once, I was left $3 on a $60 check). Cheapness has no borders. However, there are Australians who DO understand the economics and customs of dining in the US. It’s usually those who are REALLY well-seasoned travelers who abide by local customs, not folks like you who turn a blind eye to it because they want a free ride.
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Restaurant’s already tell you what an average tip is! In retrospect to my college years as a waiter 18% was the provided gratuity managers placed on your party of 8 or more*, usually because your party was the only table they can serve and most people do not realize how high their tabs are until they are paying… So they make you pay what they would average from a full section!
On different note, If your service was so horrible you don’t want to leave a tip, go talk of your bad experience to the manager (the higher up). They have more power to turn your night around so you may remember it as enjoyable. These managers strive to please quality customers that aren’t scamming them for free shit, and they try to hire good servers so they can spend more time dealing with the scammy people and less with you. At least speak to them. As the customer you CAN inform them of the quality of their establishment. They don’t walk table to table asking if everything’s okay for you to stiff the server and confuse the hell out of everyone or appear cheap, just talk!
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Coming from a place that does not do tipping (IE, pretty much everywhere in the world apart from the USA) it simply doesn’t make sense to do this rather than pay workers a fair salary. It adds confusion and disagreement over what customers should pay.
Yes, of course servers deserve to be paid fairly for what they do, and I don’t think anyone here disagrees with this; the debate is because it is unclear – particularly to tourists who do not have this culture – how much should be paid. In my opinion, a lot of angst would be saved if the employer decided this by paying a fair wage and there was no tipping.
There are then additional problems when you’re working on expenses because tips do not usually have a receipt. If they are fair payment for work done (rather than a gift) there should be a claimable receipt, but there generally isn’t…
To people who claim that lack of tips would result in poor service, I would argue that the job of management is to monitor this. If your staff give poor service, replace them. If they give good service, promote them or pay a bonus, as in other jobs. This is sufficient motivation elsewhere; or are the management simply lazy, and want the customers to erratically do the managers’ job?
Of course, tipping is now so ingrained in USA society that it is unlikely to ever change.
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I heard someone say they tip delivery people (such as those who deliver goods, such as fridges, T.V.’s, furniture, but doesn’t tip if they are delivering smaller items (such as books, or cd’s or movies or video game systems, that sort of thing). This person mentioned that although he/ she doesn’t, it might be considered offensive by the person who is not tipped. Problem. What if the delivery is made, and left, while you are not home? Also, I have an aunt who does not believe in tipping. I find this sort of interesting. Another aunt of mine (her younger) sister used to own a restaurant, and mentioned that most, if not all servers, rely on tips. I think that without tipping (at least one’s server at a restaurant), prices of meals would go up in restaurants, and probably would not make many restaurant goers too happy. I also saw a chart and found it funny that it says to give the shampoo person a $2 tip. My experience since who knows how long is that the shampoo person is the same person who cuts ones hair! We should remember though, in my opinion, to not over or under tip a person
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We charge 15$ a hair cut that money doesn’t go to us it goes to the salon we get a paycheck every 2 weeks just like you guys and we make an hourly rate usually and not much more than minimum wage at that!! We live on our tips and our pay checks go to hills .. Anything under 5 is an insult to us . If are a regular client and we know you top like crap you haircut will be rushed , we are going you mediocre service for your mediocre tip, we won’t go the extra mile . We are a fast pace business and with that bing said we make money depend inch on how much work we do, we won’t take as much care to someone who is. 3$ tipper vs 6$ tipper .. Granted u will still get a good hair cut , but we won’t go the extra mile -12 years a hairstylist
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Clearly you were never a server, because it is never ok to leave nothing.
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John…I grew up in the restaurant business, leaving in about ’64 when my family sold out. I started in ’54, at eight years old and can’t remember when you became “servers” instead of waitresses or ” hash slingers”. Why do I owe you a tip for doing your job? Exceptional service, out of ordinary or simply appreciation, I can understand, but OWE you…never …get a real job if you don’t like it. I really don’t care if you are in colle3ge or what your personal situation might be…you got there…you get out…OWE you. Quit smoking that stuff and get your GED. I’m not cold or uncaring, I just think one should take responsibility for their situation. You don’t have to wait tables. I’m very amazed that the US has bought into this crap that we owe you for doing your job. My family, uncles, aunts, grandparent and parents as well as my siblings have worked in restaurants since 1930 and have NEVER felt as if you owed us anything other than basic human respect. Quit sponging from others…take control of your life…quit whining. I would certainly be interested in responses, but don’t expect me to care!
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David,
Even in ’64, tips were routinely given. Even in the most modest hash-slinging joint. Of course, in those days, “waitresses” or “hash-slingers” received full minimum wage. It wasn’t until 2006 that employers were able to pay less than minimum wage in 47 of the 50 states (the three West Coast states still mandate a full minimum wage).
I can only remember back to about ’66, when my father taught me the basics of tipping. This isn’t a new phenomenon by any means.
Back in the days that you talk about, there were only diners and joints and free-standing high end standalone restaurants. There were no chains other than Big Boy, Howard Johnsons, and perhaps one or two others. Back then, you always tipped your diner “waitress” (how provincial you are not to realize that there are many men who wait tables). If you were dining at one of the fine dining establishments, not only did you tip your captain, you also tipped the maitre ‘d.
You are expected to tip nowadays because you are paying for services rendered. It is a social compact with a long tradition. The price you pay for your meal only partially compensates the server’s wage. In my state, I make 2.13/hr. A couple of states go up to just above $5/hr (most fall in between). To demand that we find another job is fine, but then who are you going to get to wait on you when you want to dine out?
You are sadly out of touch, but that’ to be expected for someone who “grew up in the restaruant business” during the 50s and early 60s. Sadly, you were even out of touch during that time if you didn’t think that the “waitresses” that worked your family’s business depended on tips to supplement their income.
Just sayin’.
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Why can’t they just get rid of tips?
Let tips be optional. Let servers get at least minimum wage. Don’t force people to pay tips.
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Why? The system works pretty well. Most people, and I’ve waited on over 10,000 people in my time, have no problem with the system. What do you think will happen with menu prices if you do away with tipping? Do you really think that you’re going to pay less? Think again. Current prices are based on the tipping system and the wage structure. If that changes, now you’re at the mercy of the restaurant owners and, believe me, they will stick it to you if their wages go up dramatically. And, at least now you have some say in how service is financially rewarded. Finally, the system is pretty engrained for full service restaurants. It’s not likely to change. It’s been around longer than you’ve been alive.
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\Bah, tipping is such a pain in the butt. Food in restaurants are already expensive.. 10$+ and on top of that, servers expect tip. In my experience, some servers would actually bluntly say, “That’s not enough.” WTF. I at least paid the food bill and did not run off. How would I ever understand the art of tipping? I’m a student so I don’t have a source of income. pfft.
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You think it’s expensive NOW? Wait until restaurants have to pay more than 2.13 – 5/hr. Yes, that’s right, I make 2.13 an hour. No, I’m not bitching because most people understand how to tip. I know that, as a student, you haven’t learned very much about life yet, but you will. It sucks to have to pay for things, but that’s the way it is. Your parents won’t always be there to pay for the things that you want or need. Time to get up to speed. PS, as a student, I wouldn’t be surprised if you don’t end up waiting tables at some point. You’ll see THEN what tipping is all about.
Fortunately, when I was growing up, my parents taught me about tipping very early. If only yours had.
PS, you don’t have a source of income? Then you don’t eat out. Simple as that. Stay with the meal plan.
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I’ve been surfing online more than 3 hours today, yet I never found any interesting article like yours. It’s pretty worth enough for me.
Personally, if all site owners and bloggers made good content as you did, the net will be much more useful than
ever before.
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I just never understood:
why not include the tip in the price/salary?
Tipping is not good on the long run for the reciever. The custom of tipping gives an excuse for the employer to continue to be a greedy bastard and keep the wages unfairly low.
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This excellent website certainly has all the information I wanted about this subject and didn’t know who to ask.
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I live in Toronto, 15 % for waiter is common. No one tips movers though…at least from what I know. Correct me if I am wrong. Anyone from Toronto that can share their experience?
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Like many of the readers, I’m quite frugal. However, it’s important to not be cheap and to pay a fair tip when appropriate.
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Tip your mailman in cash, don’t buy into the no cash thing. This is from a retired letter carrier. Cookies or spirits are nice gestures and appreciated, but $10-$20 should be the standard.
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