So I was thinking about tipping in the US.
When I move there, it it worth ‘cultivating’ a couple of small restaurants in my area/tastes/ price range? ie go there a couple of times, leave a very large (30-50%) tip, to get known as a ‘good customer’?
I’m fairly memorable, because of my accent and devastatingly awful looks.
Cheers,
zhongguorenmin
Yes, I think there is something to be said for cultivating a restaurant. That said, you don’t have to leave a 30-50% tip to get known as a good customer.
Find a restaurant you like, and the second or third time there, talk to your server. Greet the person who seats you. Get your face known. If the owner is around, talk to him/her.
Leave a 20%-25% tip. Any more and you’ll be looked at oddly, unless something happened that caused the waitperson to do something extraordinary. Really. I wouldn’t leave a 50% tip unless I had started chocking and the waiter performed the Heimlich and saved my life.
Just being a regular will get you better attention. Learn the names of the waitstaff and use them. If the food is particularly toothsome some evening, tell that to the manager. Tip the normal amount, and never under-tip. If there is a problem, alert the manager instead. This gets much more response than just stiffing the help. If you have special requests, phrase them politely. By the third time you order that from the same waiter, you should get it your way without asking.