I wonder how much geography factors into it. We were always 15% in Michigan in the early 80’s, but I remember reading then that 10% was typical in Los Angeles (Q-Link was a font of information).
Ahh, another tipping thread.
First of all, I know some people are against the idea of tipping. But here’s the thing: basic economics says you’re going to pay (roughly) the same amount in a system that encourages tipping (along with standard wages that are low) vs. a system that prohibits tipping (and standard wages that are high). I prefer the former, since it gives an extra incentive for the server to provide good service.
Now as for percentage, my default is 20% for satisfactory service, and 25% for excellent service. But I also tweak these values based on the absolute price. If the price is low, I will increase the percentage. As an example, let’s say I go to a diner and order a cup of coffee. The price is $1.50. If service was good, I will plop down $3.00 (a 100% tip).
I did about the same as I do now; 0-20% based on the quality of the service and all bets are off for cheap/simple things. If I am taking up your table space I figure that deserves at least $3. My Dad taught me that when I was in grade school and its always stuck with me; just the amount has changed. If you go way overboard or I have a special request going 100%+ wasn’t out of the question and still isn’t. One thing has changed - as I’ve gotten more life experience I am less likely to blame the server for things out of their control. Slow on the alcoholic drinks could be the bartender and if the steak needs a little more time that isn’t his/her fault either.
I am absolutely certain that no state legislature nor local city council has considered tipping practices when they’re setting sales tax percentages