First, some tips on tipping in American restaurants:

When eating in restaurants around the United States, most people perceive the 15% tip as the norm. It's easy to figure (Drop a the penny column from the bill. For a 15.97 bill, figure 1.59) then add that number to half of itself.
(1.59 is about 1.60. Half of that is 80 cents. 1.60+.80=2.40...the standard tip.) Of course, things are even easier if, like so many, you carry a calculator or a tip chart.

For small bills, I recommend (and I've had waiters agree with the idea) of no less than a $1 tip when sitting at table. If a friend and I tie up a table while chatting and drinking coffee, the tip I leave is $1+ .50/person/hour. Thus for sitting and drinking coffee for 2 hours with three friends, the tip would be $5.50...it might even exceed the bill. If we keep the table from turning, we are losing tips for the waitperson. This seems a reasonable way to recompense.

For cocktail waitpeople, the rule is to tip $1 minimum per round brought to the table for parties of 2-4.

The problem arises, however, when the service is good enough to warrant something extra or bad enough to warrant something less.

Finanaces allowing, I will tip an additional 5-10%. (The waiter who had to clean up after my G-dson when he threw up his spaghetti and tomato sauce warranted 15% extra!) Even if my finances don't allow me to tip extra for exceptional service (a situation which now sometimes arises because of very tight finances) I supplement the standard tip with a handwritten note complimenting the service. I generally will ask to see the manager and will let him/her know how good the service was and ask that the note be passed onto my waitperson.

For less than adequate service, I try to determine if my server is in training or is helping to train someone. Service always declines in these situations, and then I have a judgement call to make if I want to take away from the tip money.

I next try to determine if the problem is the service overall or just the waitperson. Many restaurants, I know, the waitpeople split tips with the buspeople. If the busperson is on his/her toes and is pleasant but the waiter is a pill, I try to get a tip to the busperson separately.

Finally, I never recommend stiffing a waitperson on a tip. They might think you forgot. For truly bad (and this is exceptionally bad, inept and/or rude) service, I leave no more than a nickle (usually 2 pennies if I have them) along with a note that says, "If the service were better, the tip would be, too." And yes, I talk to the manager about bad service, too.

Now, if you go abroad the tippnig rules may change. Here are a few that you might find helpful....

There aren't any easy and simple tipping rules. It is a personal decision and should be based on the quality of the service and on the practices in the place you are traveling. Guidebooks can often provide good advice. Ditto the local American Express office. If you are staying at a hotel where there is a concierge, that person may be your very best guide to what is correct in the local culture. Finally, the American Society of Travel Agents publishes a tipping guide that has suggestions on everything from tipping the concierge to the bellcap to the waiter. You might check to see if your travel agent can get you a copy before you go, or at least a copy of the section of interest to you. If not, send a SASE to 1101 King Street, Alexandria, VA 22314 and they'll get a free copy sent back to you.

In many places that deal with international guests, American standards have become the standard. In large hotels, when in doubt tip people as if you were in the U.S.

In many places in Europe and Asia (including Israel) you may find that a 15% gratuity is included in your bill. Read your bill to make this determination.

Here are a few other guidelines I hope are helpful:

Israel:

In Hotels, 10-15% is always included in the bill. In restaurants, 10-15% is sometimes added to the bill (especially for larger parties.) Taxis do not require tips, but no cab driver will refuse them. The big thing to remember in Israeli taxis is to say "meter" when you get in otherwise the price you are quoted may include a "tip" as determined by the driver.

In France, 12-15% is the standard tip and is often already added to the restaurant bill.

In Italy, a 10% tip is expected for most services.

In Japan, hotels and hotel restaurants often add a tip to the bill. Tipping, however, is not common outside of these venues in Japan.

In Mexico, a 10% tip is standard for most services.

In the United Kingdom, the gratuity is usually included in the bill.

Wherever you are abroad, if you utilize a hotel concierge remember that for advice, there is no tip. If, however, they do something special like getting you hard to find theater tickets, a $5 tip is not unreasonable.

I hope this helps if you go abroad...oh, and if you use a redcap at the airport - $1 per bag.

Have a good trip.



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