Zagat Survey Discussions

My husband and I took two friends out to Aquavit last night. Our party of 4 sat in the lounge and only ordered cocktails and appetizers. The bar tender was extra nice and brought us a round of aquavit to go with our appetizers and then two desserts afterward that we hadn't ordered. Knowing that our friends were both on a budget (one was unemployed the other just starting work) we decided to pick up the bill.

My husband left a tip of 30% on on bill which did not include the complimentary items. Should we have tipped on the amount that included the complimentary drinks and dishes?

After he paid our bill, we lingered a bit in our lounge chairs. I began to sense a slightly a weird vibe among the wait staff and thought that they were close to closing and wanted to go home. I suggested moving on, but the conversation was good and we carried on for a short while longer. I could see other people exiting the dining room so I relaxed a bit and didn't feel too guilty about lingering any more.

But soon after a chef came out of the kitchen an pointed a camera in our direction and took a photo. I couldn't see anything remotely worthy of taking a photo, and felt like it was directed at us. We got up and left.

Outside my husband asked me if he thought he'd left enough of a tip. He said that when he took me there for Valentines last year, he thought that noticed a change in our amicable, chatty waiter after he had paid the bill and wondered then if it had to do with the tip as well. But in that case he'd left a 25% tip on a meal that had no such gestures.

Has any one else had this experience there?
What is the proper etiquette for tipping when a waiter brings you complimentary items?

I'd feel really bad if we didn't tip them properly, but I don't think it warrants the paparazzi treatment.

A very interesting issue. I will put this to my friends who are on the other side of the situation, namely bartender and wait staff at a rather nice restaurant where many people are comped drinks and appetizers hence rather low food/drink bill. I suspect there is a base tip that one should leave in spite of the amount of the check. What was the final check amount? About what was the value of the comped items? How long were you in the lounge? Were there people waiting for seats? Maybe we can develop a rubric for this.

Having worked in restaurants for years and years, I am adamant that you tip whatever you'd normally tip (say, 20%) on what you estimate the total bill would have been had they charged you for the comp'ed items. The reasoning is, just because -- and perhaps especially because -- you didn't pay for the food, your servers should not be slighted (they still did the work of serving you). And you might want to swing your tip up in percentage, since of course they are giving you free things, so theoretically the service is better than what the standard 20% rewards.

The other issue - the sensation of being rushed out - seems to be separate. I.e., despite leaving a good tip, once you've paid, they're done with you and want you out. In a restaurant of that caliber, this is unacceptable, and you should notify the management via letter or email. If I owned the restaurant, I would not want that to ever happen, and would want to know if it did occur. Be sure to mention the date and time you were there, as well as all the positives as well, with the intention and tone of providing constructive feedback. You'd be surprised at how well a good restaurant will respond to such a communication. And if they don't respond, or respond unfavorably, I would not return. But give them a chance.

I agree with the above. I always tip on what the check would have been if we had not been comped. I been comped our whole tap and we are generous with the servers when this happens. 

The one exception would be if the comp was after a mistake (Sorry your meal was horrible, have a free desert). Then I weigh whether it was the kitchens fault or the servers. If they are pleasant, I tip. If they are surly, I don't.

I appreciate your views on tipping. In November, my wife and I had dinner in London at Gordon Ramsey at Claridges (we'd made reservations 2 months in advance). The first thing the maitre d' tried to do was give us one of the worst tables in the restaurant (we neither look nor dress like "Americans"). Of course, I put up a "gentle" fuss, and as a result was given one of the very best tables (center area on the main floor). After dinner (which did NOT impress us...and neither did the service), the floor manager strongly urged us to quickly leave our table and take a "post-dinner" table in the lounge. We moved...although under duress. At that point, we were ignored for nearly 30 minutes....not even asked if we wanted a cocktail or coffee. So, instead of my usual tip of 25-30% (for superior restaurants), I left 10%, and let the manager know of our displeasure with the food, the service, and the rather rude way we were treated by floor staff in a VERY expensive and heavily touted restaurant. The night before, we ate at Wiltons...and it was fabulous...from start to finish. the night after Gordon Ramsey, we ate at Scott's (20 mount St, W1) and it was also fabulous from start to finish. I'm an old "London hand" (have had offices in London for over 20 years), and would say that I overtipped at Gordon Ramsey by leaving 10%. I would urge anyone getting bad service, bad food, or bad treatment by management, to leave $0.00 as a tip.

Note: Gordon Ramsey may be a TV star cook, and a highly-touted restaurateur, but he'd be better off making sure the services and food are in keeping with the image he'd like to maintain. Clearly, improvement is needed at the Claridge's location. BTW, I've eaten in the other GR location (Hospital Road) and everything was excellent (where I left a 30% tip).

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There's no subsitute for great food and wine, and the time and opportunity to enjoy both

I was interested in your post concerning Great Britain. i was there with my wife for a month and was surprised to be advised by my son who owned restaurants there that Brits generally tip and expect to be tipped 10%. I was uncomfortable with this, as I have worked in and owned restaurants and am sensitive to the staff and unless I am completely slighted always tip well. I appreciate that restaurant bills there come including VAT and that has the effect of increasing the net percentage of a tip, and that also per-hour salaries in restaurants in the UK are much higher than in the US, but I continued to follow my usual tipping procedure while I was there. I wondered if you could enlighten me as to what is proper?

I agree that the tip should definitely be increased if you are comped items. At a restaurant where we are regulars, we often get comped a round of drinks or apps that we have ordered. We always add the price of those items to the figure on which we tip and tip well (as they continue to comp us, I assume we are doing the right thing).
When an unordered app or after dinner drink appears at other restaurants, I am not as strict about including the value in the bill but usually the service has otherwise been good so I tip well of the presented bill.
In the case where the comp is basically an apology for some mistake on the part of the restaurant, I would definitely not add the item to the bill but would not completely stiff the waiter either. (I once had a meal that was so bad that the restaurant only charged us for the wine -- I still left a $25 tip).

The benchmark tip in the UK is 10%, not the 15-20% common in the US. I think you were overtipping relative to the national culture in all cases. You may not look or dress like "Americans" but isn't the core of avoiding ugly American syndrome respect for the customs of the host country?

I agree that if you get a comp, you should tip on the value of that item. I've been to several restos where the bill actually lists the comped item, followed by a credit, so you can calculate accordingly. But hey--everyone here is ignoring a salient point of Farfalle's initial query. He said he tipped thirty percent on the rest of the bill. Thirty?! That's crazy. Oh yeah, you servers out there would think that's fine... I don't care where you are, whether it's New York or London or Podunk, that's excessive. May as well just hand them your wallet and say "take me". So do the math: if you tipped 30% on what you did eat/drink, and normally would tip 18 to 20% in an upscale resto, then you in effect did tip for the comped items.

you should never need even consider feeling obligated to pay for anything you didn't ask for or order. if things went great overall then go a little over what you would normally tip. REMEMBER tips are for service not for food so don't blame the messenger if something peripheral happened not directly connected to your captain/server responsible for the table. at the same time, if service was average or worse, ALWAYS make a statement by tipping 10% or whatever you feel is right - its up to you. if the Hostess was rude or the food a disaster, its not the servers fault. blame the mgmt/owner and complain.
Waitstaff should NEVER reveal ANY attitude whatsoever, PERIOD. automatic no or low tip. Also, I personally never like to be the 'last one in the joint' unless i paid for a party/event or special circumstance. keep ordering drinks, coffee or you really should leave when you pay the bill.

I have been a server in many restaurants and feel that i am qualified to give you the servers perspective. 20% is now the standard. If the bartender / server makes the decision to serve you something that you did not order - i.e. "on the house" then they are going above and beyond. But you are not obligated to figure it into the tip. If the gesture is appreciated and has enhanced your experience then it is considerate to reciprocate the generosity. 

Times are financially tough- the server / bartender is going above and beyond with the hopes that you will return- thus generating more sales in the future

If you ordered something that was, for any reason compt, then you should most definitely figure the price of that item into your bill when determining the tip.

I think the 10% tip gave them the message. I usually leave a one cent or twenty-five cent tip if the food/service has been poor and/or an attitude displayed. I also will write a comment on the bottom or back of their copy of the credit card receipt. I will also let them know that I will post uncomplimentary comments on Zagats and Trip Advisor; if things are really bad, I will try calling the management or corporate office the next day and express my displeasure. I have also been known to complain to the Chamber of Commerce in their area, Better Business Bureau or even write a letter to the editor of the local paper. In addition, I will let them know that all my friends and family members will hear about "my experience." I will seldom return to a restaurant where I get poor treatment; too many other good places to eat in most areas. Also, I eat out by myself frequently and based on how I am treated as a single female patron, decides whether or not my husband and I return to the establishment for future meals. If I receive good treatment as a lone patron, I trip like two people were eating as the wait staff has to work just as hard. If I get good service, even if the meal price is low, I usually will leave a minimum of $3 to $5 tip.

I tip based on what the total bill would have been if I was NOT comped. Therefore, if your bill was $100 and you left a $30 tip (30%), it was equivalent to a bill of $140 at 21.5%, a good tip at worst. The server was not shortchanged a dime.

I'm a chef, and have worked in restaurants as a chef and as a waitress for over 25 years. If you are comped, and the service is good, you should consider tipping on the amount that the bill would have been with the comped items added in. I am a regular in a friend's restaurant, and he is always sending us something "to try". We always tip 25% there, and on the bill which might have been had we been charged for everything, because of friendship, and because they treat us like royalty. As stated in Spinnerama's post, if you tipped 30%, you are way in all waitstaffs' favor--no doubt about it. The tip percentage for parties (when it is added in for parties of 6 or more) is usually calculated at 18%, so 20% is pretty good; 25% is great, and the waitperson should be grateful. And, tipping is not necessary if the waitperson or any other service person is rude or you feel uncomfortably treated. Shame on them. Though, I personally like to leave something like a penny or a nickel, just to let them know that I did not FORGET to tip---it's just that is what I thought that service was worth!

I believe that a 1or 25 cent tip is outrageous. If the waitstaff is considered that bad, they should not even be employed. I have been in the restaurant business for at least 30+ years. From manager, cook, bartender, waitress, dishwasher, etc..........long time. I have much
knowledge in this business,and have been treated so many numerous times, horrible by the customers. I could stand on my head, spit quarters, and spin for an hour, wouldn't make some people happy.
I work very hard, know my menu, and try to give you the best experience and service possible in my restaurant. Sometimes to no avail. In NY you make an average hourly salary of $4.25-4.95 AN HOUR ON the books. Doesn't even pay for my taxes, since now everything is computerized and they know my ss#. So, when you feel you don't
get enough attention, or the food's wrong so it's my fault,. remember,
not only did I try to give you a great night, and an enjjoyable dinner, I have
to literlally pay for it, out of my pocket. Don't forget, my average sales is
taken, and I have to tip my staff, (busperson, bar, sometimes other), and they don't care you left me 25cents...........I still am considered to make the norm, which by the way is 18% constituted by our lovely govt'
So by all means, if it's that bad, I also write on the back of a check, ask for a manager, etc............but, IS IT REALLY THE WAIT PERSON AT FAULT........OR SOMETHING ELSE. THINK ABOUT WHAT YOU ARE SAYING, AND WHO IS AT FAULT. I am tired of being the scapgoat for the rest. MY RESTAURANT NOW, ALL OF THEM ARE GOOD, SOME OF
THE CUSTOMERS ARE VERY IMPATIENT, AND THEY HAVE AN ATTITUDE THAT THEY TAKE OUT ON US.............STILL LOVE YA, AND
WANT YOU TO HAVE A GREAT EXPERIENCE...........TONI 
PS. REMEMBER IF THERE IS A WAIT, THE FOOD IS GOOD, AND MOST
LIKELY SO IS THE SERVICE............