Essays

2 years ago

Tuesday, October 9, 2007

Nice Touch: Tips Pre-Calculated on Restaurant Bill

Perhaps some of you have already seen this, but we were recently impressed at a restaurant upon noticing the tip percentages for our meal printed on the bill. Check it:

Nice Touch: A receipt with the tip percentages calculated for you.

You can even choose from three levels of benevolence. Have you run into this before, and do you find it useful? We think so, but do you find it tacky? Do you not like being told what to tip? Would a split-up of the cost between patrons be just as or more useful?

Trackback Comment

Welcome to 1997!!!! I’ve seen this a few times, most notably the Olive Garden (which I frequent at LEAST once a week) and Applebees (because I think we all need more Applebees in our life). I find it tacky. I’ll tip whatever I damn well please. If that means leaving a buffalo-head nickel, then so be it. Bitch shouldn’t have burned my toast or spit in my eggs.

I don’t think it’s tacky at all. I actually found it incredibly useful. If you eat out and you get good service, chances are you’re going to be tipping one of those amounts. Having them precalculated saved us a lot of time paying.

Yeah, it would be tacky if they printed non-standard tip percentages or called it “AUTO-TIPZ!” Receipts are pretty hideous, but I don’t think it’s too offensive.

I find it to be a bit presumptuous (sp?). Not as much as automatically including gratuity, but nonetheless.

I am a waitress and make $3.53 an hour. So you need to learn how to tip Pedro b/c that is how I pay my bills and live!!!! Do you even care that the person who served you has to eat!!! The tip percentages are just a guide for people who don’t know what the correct percentages are. I have worked as a server since I was 16 and I have never spit in anyones food or done anything to their food.

Many times people do miscalculate and also its easy to have it precalculated especially when you need to go being said I love my quick-tip app on my i-phone.

Thursday, March 11, 2010
11:00am