M miyuru Member Oct 12, 2005 #52 I tip at most 20%, and at the least 5% to cover the tipout for the cooks/bartender and SOMETHING for the waiter (usually just a measly 2%). At least this way the restaurant isn't potentially *losing* money.
I tip at most 20%, and at the least 5% to cover the tipout for the cooks/bartender and SOMETHING for the waiter (usually just a measly 2%). At least this way the restaurant isn't potentially *losing* money.
