Asklemmy

I usually aim for the nearest dollar around 30%.

I'm a defense contractor and none of the "work" I have ever done in my life has done any human any good. I think it's important to use my nonsense salary to pay the people who actually add value to society.

brazilian restaurants tipically charge a 10% optional service tax, it's up to you to give it or not. my problem with it is that we don't know if it goes to the waiter or the owner cashes it to its pocket.

When I lived in the US, 15%. Now 0%, feels great.

I’m a good tipper, having waited tables before, so usually ~30% but it’s certainly not expected. 20% is the standard tip.

If i was still there I'd still tip 20% cash preferred. (Card/electronic transactions are more often stolen by management)

20% for excellent service.

It goes down from there. Yes zero tip is acceptable if the service sucked. If I ordered medium rare steak and I get well done steak. I normally won’t deduct that from the tip since that is a hard one for the server to see. But if it’s something they could have seen and didn’t fix, yeah I’m probably reducing the tip.

The tip is for service above and beyond, not a required part of the bill.

20%—I feel for tip-based workers, but I'm also not running charity nor am I in a financial place in life to be tipping much higher than that.

If 20% is not in the list I will enter 20%.

I give $2 for a pizza, $1-2 if I’m picking up to go. Usually I go 15-20% for standard service but rarely tip over $30 a server unless the meal was outstanding.

I did round up a few times. It seems strange to base the tip off a percentage.

In the USA: 20%. In Europe: 10%. If service is exceptional or bad, I adjust up or down.

15 pct is what I do now on average. No tip for takeout.

100-200% depending on how good the service was.

Downside to this is I can't afford to go out as often. :C