Part of admin's adventure in Restaurants and Cafes
We have listed some tipping guidelines researched from a restaurateur co-owner of the Four Seasons.
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Rest room attendant fifty cents.
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Hatcheck- Fifty cents to $1 per couple.
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Bartender: One dollar minimum or 15% of check.
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Waiter Fifteen percent of the bill (not including tax).
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Doorman (to get taxi: Fifty cents normally. One dollar in bad weather or rush hour.
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Sommelier Ten percent of the wine selection or 5% if the wine is expensive. Two dollars or $3 is a good tip.
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Headwaiter who seats diners: Five dollars or $10 or more at intervals for regular patrons. He should be tipped in cash.
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Other staff at a restaurant that is used regularly should be tipped once or twice a year. - Hosts, switchboard operators (where the restaurant provides telephone service).
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Captain: Five percent. Note: If diner writes tip on the check, the waiter gets it all, unless the diner specifies how it is to be split. (Example: Waiter, $5; captain, $2.)
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