Tipping AFTER a Coupon Totalsprings1January 27 2007, 16:57:17 UTC
"-If you have some sort of coupon or discount, you should be tipping based on the total BEFORE the discount."
A coupon for x amount of dollars off is just a LOWERED price set by the OWNER. So, I don't agree if let's say I have a $4.00 off coupon for 2 dinner entrees that I should tip on the amount before the discount because it didn't take ANY MORE work to bring me that food, it just happens to COST LESS. So, let's say my husband and I order the same entree which is worth $16.99 each on the menu, but with the coupon, each entree is $14.99. So the server will STILL GET a tip for bringing us the food, taking our order, and ringing it up. I tip AFTER a discount such as that. If the food is free like a free appetizer coupon, then I would tip as if I wouldn't have it for free because the server DOES do MORE WORK to take my order, bring me the entree, and ring up the entree. There is NO MORE WORK involved as far as what the customer requests. It's NOT the customer's fault that a coupon has to be shown to the manager before ringing it up. That has NOTHING to do with the customer's service. That is a policy that the MANAGER or OWNER set up. So I feel that with a coupon such as x amount of dollars off an entree as long as it's NOT FREE, tip on the DISCOUNTED amount. The server didn't do ANYMORE or ANY LESS work for that entree as far as the customer's requests goes. As far as the server having to get the manager to see the coupon, this has NOTHING to do with the customer's service, NOTHING! If managers were smart, they'd let the servers take off the discount WITHOUT having to go get the manager. This wastes time for EVERYONE in the restaurant. I tip on "MY" service, NOT for things I can't control. Those customers that have discounts may not be there to begin with WITHOUT the discounts. So why don't you think about that? The more customers, the MORE TIPS you can make.
ONLY if the item ends up being FREE would the server be doing MORE WORK. That is the TRUTH. If an item is for FREE completely, then I feel the tip should be based on the amount BEFORE the discount, because the server DID SERVE me the free item, which would be serving me for free if I didn't tip my server for that item, but to just have a couple of dollars off an entrée doesn’t mean they are bringing me the item for free, because they are going to get SOME tip from it such as $14.99 instead of $16.99, so they are going to get approx. $2.25 at 15% instead of approx. $3. Most of the time if the service is good, I'll tip 20%-25%, but it all depends on the service.
A coupon for x amount of dollars off is just a LOWERED price set by the OWNER. So, I don't agree if let's say I have a $4.00 off coupon for 2 dinner entrees that I should tip on the amount before the discount because it didn't take ANY MORE work to bring me that food, it just happens to COST LESS. So, let's say my husband and I order the same entree which is worth $16.99 each on the menu, but with the coupon, each entree is $14.99. So the server will STILL GET a tip for bringing us the food, taking our order, and ringing it up. I tip AFTER a discount such as that. If the food is free like a free appetizer coupon, then I would tip as if I wouldn't have it for free because the server DOES do MORE WORK to take my order, bring me the entree, and ring up the entree. There is NO MORE WORK involved as far as what the customer requests. It's NOT the customer's fault that a coupon has to be shown to the manager before ringing it up. That has NOTHING to do with the customer's service. That is a policy that the MANAGER or OWNER set up. So I feel that with a coupon such as x amount of dollars off an entree as long as it's NOT FREE, tip on the DISCOUNTED amount. The server didn't do ANYMORE or ANY LESS work for that entree as far as the customer's requests goes. As far as the server having to get the manager to see the coupon, this has NOTHING to do with the customer's service, NOTHING! If managers were smart, they'd let the servers take off the discount WITHOUT having to go get the manager. This wastes time for EVERYONE in the restaurant. I tip on "MY" service, NOT for things I can't control. Those customers that have discounts may not be there to begin with WITHOUT the discounts. So why don't you think about that? The more customers, the MORE TIPS you can make.
ONLY if the item ends up being FREE would the server be doing MORE WORK. That is the TRUTH. If an item is for FREE completely, then I feel the tip should be based on the amount BEFORE the discount, because the server DID SERVE me the free item, which would be serving me for free if I didn't tip my server for that item, but to just have a couple of dollars off an entrée doesn’t mean they are bringing me the item for free, because they are going to get SOME tip from it such as $14.99 instead of $16.99, so they are going to get approx. $2.25 at 15% instead of approx. $3. Most of the time if the service is good, I'll tip 20%-25%, but it all depends on the service.
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