Thursday, March 6, 2008

Tips for Tipping in Restaurant

Even if you use a credit card, carry some cash for tips. If you are a regular at a restaurant, or if you have gotten exceptional service and plan to return, tipping the maître d’ is appropriate. A maître d’ who provides you with a great table for a special event or oversees a smooth-running business meal should receive $10 to $20 in cash, depending on the size of your group and the complexity of your special requests. A captain or waiter (the person who takes your order) should get five percent of the bill either in cash or specified on the bill if you use a credit card.

Your server should get at least 15 percent of your total bill, according to the level of service provided. Remember that the server usually divides your tip among the entire service team, which includes bartenders and bussers. The sommelier should be tipped 15 percent of the wine bill if he or she performs special services (such as helping you choose the right wine for your meal). Checkroom attendants get $1 per coat. Add another dollar for each briefcase, pair of boots, or umbrella you or your guests check.

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