The dilemma facing all diners at the end of their meal is a universal constant. What is an appropriate tip for the service you have received? In this primer we will attempt to clarify the criteria used when tipping professional wait staff.

The restaurant industry standard for wait staff base pay is, and always has been, the minimum wage. The reason the food industry has adopted such a meager slant to this issue is complex. In any regard it is understood by restauranturs, cuisine professionals and food fans alike that with out tips, the cuisine business would not have wait staff.

To this end, after dining at hundreds of restaurants, the Restaurant Rant has derived our own set of criteria when tipping.

1.The industry tipping standard is now 20%

2.The gratuity benchmark is refillable drinks. If your ice tea, soda, water or coffee ever bottom out, think about dropping the gratuity 2%.

3. Your server’s promptness is vital in gratuity assessment. No less than two minutes should elapse between your initial seating and your server’s arrival. Should your server not meet this standard, devalue the gratuity a further 2%.

4. Your server should check in around every 5 to 10 minutes. They do not need to stop by your table every 5 minutes, but they should glance in your direction often. Less than attentive wait staff should expect to receive a 2% deduction on their tip.

5. Through out the diner, your server should remain co-operative and cheerful. Should your server become less than obliging, (provided your requests are reasonable!) a 2% deduction is in order.

6. Customers should never be held hostage untill the bill arrives. If the diners refuse dessert, the waiter should produce the check within 2-5 minutes. If it takes longer to get the bill, deduct 2% from the tip.

There are many criteria to consider when determining a servers tip. A diner’s good judgment, fairness and a sense of gratitude should be extended to your server when formulating his or her tip. For more information regarding tipping, see our links page.