the art of tipping as I understand it
Posted in Writing on 25/01/2006
I haven’t mastered the art of tipping. There seem to be several rules on service tipping which are indicative of the cultural bilaws of the restaurant. For instance, when the bill indicates an additional service charge, that should mean that you already tipped the waiter in the compulsary. There is also the voluntary 10% service charge tip, a rule of thumb if you may, when no service charge is indicated on the bill.
The 10% fluctuates depending on how good the service rendered is. This is also a tool the service renderer can use to determine whether he or she is doing a good job.
Therefore, when the MMDA traffic enforcer stops you for violating traffic, it is always good to give a tip to show that his services are appreciated.
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I just give at least 10% and when they’re above average (meaning they have an extra zing of customer service) it can go up to 25%.
i’ve hit the 25% mark albeit rarely. i think it was in pancake house a few months ago in town center, the last time i had quality service.
I still do what I call “college tipping”. Which means that the excess change that no one wants to bother with-coins and a single 20 peso bill-immediately becomes the tip.
MMDA officers, bah. I actually had to pay one and I wasn’t even in a car! I got caught smoking in a prohibited area in Makati. That cigarette cost me 500 bucks, urgff.
i think standard tipping rate is 10-25%… that should be enough.
and yes, i was thisclose to nick carter!
so do these tippings also apply to the MMDA?
I hate it when it’s tipping time already. I’m a cheapskate and yes, it’s very correct that when the receipt already indicates the service charge, there’s no need for a tip or the service of the server is already paid for. But I am still urged to give tips! Dang! Especially in restaurants…