Since I've started waitressing again and I'm just kind of curious, because people here really do not know how to tip. :no

When you go out to eat, do you usually leave a set percentage of your bill?

i leave 18-20% unless it was crappy service then i leave 10-15% I have this great tip calculator on my phone that will even split the check, and everything I love it!!!

If the service was average then they get 15%, if the service was above and beyond we've been known to tip 30%, but if the service was absolutely shitty, we won't leave anything.

I have only not tipped ONCE in my life and that was because she AWFUL, snapped at my little sister, didnt bring anything out right, etc.

I spoke to manager and he comped my sister's kids meal :rolleyes she got no tip.

However, usually the worst I will leave is 15%.

If the service is great, I leave 20%.

I know what it is like to have worked a tip job, so I try to give as much as I can afford for good service

We only dont tip if the service is HORRIBLE! I usually tip 15%.

we usually tip 20-25%

I always do 20-25%. I think the service is really important, and unless the service was underpar (and I'm talking service, not food or kitchen issues), then I like to give a little more than standard.

we typically give 15% for fairly good service but if service is really lousy then they might not get anything and if they give exceptional service then we will leave 20% and possibly 25%.

wow 25% :wow

we tip 10% at the most :giggle however waitresses are paid by the hour and tips are often split between all the workers (including the kitchen). Why do you tip so much? Are waitresses low paid and rely on tips?

I don't usually go by a specific percentage but if I had to guess it would probably be between 15% and 18%. If they are horrible servers then they get very little

30% or more is the service was good. Bad service 15% Really bad service is 1 penny. Just so they know I didn't just forget to tip or leave it at the register for them. I used to be a waitress. I don't have high expectations and note if they are really busy. But I do expect certain things. A good attitude, a friendly smile, at some point in the meal come over and ask me how it is, and warm food delivered. If you can do that then you get 30%. You get 15% if you make some big mistakes. Deliver cold food, don't check back with us, etc. You get nothing if you are not nice.

I usually try to double the tax.

We tip based on service. If the service was left lacking(they ignored us, left us with no drinks, rude etc) they will get the minumum like 15% BUT if they are good and I come in contact with more that are great than left lacking, we go above and beyond and will tip around 20% or more at times. :)
I think people should be rewarded for their great work! I was a waitress I know the money isn't that great and they rely on those tips!
We just had a Margaritaville open at Panama City Beach and I heard their waitresses/waitres make almost $9 an hour PLUS tips! :wow The food is pricey too so you know they are bringing in some bank there! :D

18% is the recommended tip these days especially those in states where wait staff still only get $2.50 or so. I tip 20% across the board even lousy service. Reason being is I will not punish the others who share the tip just because my waitress or waiter did not do their job. If I get horrible service, I talk to the manager. Only then will bad service be corrected. Lower tips do not correct bad service contrary to popular belief. It only re-enforces it since they still got a tip. If service is that bad, I stop my service and get a manger before the end of a meal. I am not interested in getting a comp meal. I just want what I am paying for. Of course I will never refuse a comp meal or discount but it is never what I expect when I complain. I have complained after getting water. Seems unusual but when I get water, this is before my order was ever taken, 30 minutes after being seated, there is an issue. If I am not enjoying my dining experience right off, someone needs to know about it now not later allowing it to get worse. Mangers like knowing when the problem begins not when it has escalated to the point you may never return. You will be surpised how well this works. As a business owner, I can appreciate this thought process and the ability to make corrections at a lower level.

I double the tax unless the service was horrible, then I leave 10% or no tip at all.

We once had a waiter who got our orders, brought out or drinks and we didn't see him for the rest of the time.. I had to find another waiter to take our checks.