6/28/06

TOP TIPS TO TIPPERS

Tri-O's oddities, observations, and opinions
by Herb Kandel

It is not a question that Jesse James might have asked but some may regard it as such.
“Question: How do you respond to the server who, when picking up the money for your meal, asks ‘Do you want your change?’ Saying this before he/she even looks at the sum you have put on the table.” This was posed to me in an e-mail from a reader of the last column wherein I vented a few peeves on experiences dining out.
My response to him was --I think this is extremely presumptuous and tacky to ask, even though they may be trying to save a return trip to your table with the change. I would probably say "Yes, I want the change." You, and not they, determine how much, or even if, you want to leave a tip. A better way for them to get the point across and be diplomatic at the same time would be for them to say " I'll be right back with your change." To which you may respond "OK" or "Keep it."
Being no Mr. Manners on the finer points of tipping etiquette I did a little research on the subject and found that most diners said “Yes” but left a smaller tip than originally planned.
Thus inspired I continued to dig a little deeper to into the tipping topic.
According to the Internal Revenue Service tipping accounted for $26 billion, which they feel is also underreported. That’s a big chunk of change.
Many think that TIP is an acronym for “To Insure Promptness” but acronyms first appeared about 1920. The word “tip” however was used in the 17th century and was used as a verb by thieves to mean "hand it over" or "to give.". A common practice for feudal lords was throwing gold coins as "tips" to the peasants in the street as a sort of bribery for obtaining safe passage (somehow reminds me of today taxis and skycaps).
The history then is ambiguous but what is certain is that people pay additional money for a service for which they've already paid, this done with no prior agreement as to the amount.
Another question arises, does one tip on the sub-total or the sub-total plus the tax? Most, it seems, pay on the total and thereby are tipping on the tax.
15% is the most common amount followed closely by 20%. Some countries frown on the practice, New Zealand, Iceland, Thailand, China, Japan (considered insulting), and Argentina (officially illegal), to name a few.
In Europe tipping varies widely by country, but check the menu to see if service is included. If it isn't, a tip of 5–10 percent is normal .
In a study by Cornell University and the University of Houston found “ Good service and prompt attention do little to guarantee a big tip from restaurant-goers” . It goes on to say, “The findings show that bill size is the single largest predictor of tip size”Yet in a report by Michael Lynn, associate professor of consumer behavior at Cornell University's School of Hotel Administration, and considered “the world's foremost expert on tipping“, he notes several proven ways for the wait staff to inveigle higher tips.
Among them are: touching the customer on the shoulder or arm, squatting to your eye level while taking your order, introducing themselves by name, wearing unusual ornaments or items of clothing, repeating orders back to customers, a big smile and calling customers by name (obtained from your credit card), forecasting good weather, writing “thank you” and their name and a smiley face on the bill, presenting the bill on a tip tray rather than on the table, and a candy along with your bill are all means to a bigger tip.
It seems a happy diner is a more generous one so the more rapport with the guest whose mood is elevated is in direct proportion with the tip size, and size matters.
How about -- tip jars. Most people hate them but they show up from coffee houses to car washes. The etiquette mavens say “No” to any food-service business that does not bring the food to your table and keep your drinks refilled. The same goes for buffet-lines or cafeterias except if there is a person who efficiently clears used plates and keeps your glass full, then a tip of $1-2 given personally is appropriate.
An exception to the tip jar is the car wash where it is split among the workers.
A waiter explained about tipping in restaurants: “Ten percent of your bill – that’s a tip. But 20 percent – ah, 20 percent is a gratuity!”
You can partake in an unscientific poll: What’s your response and reaction when asked “Do you want your change?”.