Tipping in a restaurant is a very precise form of social etiquette. We guide you through the process, and what is and isn't acceptable. By Alex Larman
Juan, who has been a waiter since 2003, is philosophical about his lifestyle. He's worked everywhere from high street chains to Michelin-starred restaurants. "You'd be surprised how many people with four-figure bills leave really pathetic tips - I once had to serve a table of six people all drinking vintage wine and champagne, and they tried to leave without even paying the optional service charge. On the other hand, it's amazing how generous some people can be when they've had a very ordinary meal - it's not uncommon to get a twenty quid tip when the meal hasn't cost that much more."
Waiters, like everyone else in the world of food, blog, and it's interesting to compare a US and UK blog from the service world. The US blog - Waiter Rant - takes the attitude that being a really great waiter is something to strive for, and that this will be rewarded accordingly by the customers. It comes as little surprise that the British equivalent - Well Done Fillet - is somewhat more cynical, with recent posts called things like 'Why Customers Are Like Aliens' and a hilariously caustic review of a rival café. Yet the underlying theme that runs through both is a simple one; waiters are people too, who deserve to be treated with respect, rather than regarded as an irritating but essential bridge between table and kitchen.
If in doubt, the best bet is to tip around ten per cent. If the service has been exceptionally good, then tip whatever you feel is appropriate. If, on the other hand, the service has been very bad, then no tip should be left, even if it is included in the bill. Many people might find it embarrassing for the 12.5 per cent service charge to be deducted; the best bet is to say, politely but firmly, that you did not feel that the service was up to scratch, and that you do not wish to pay for it. Although you may get a somewhat cold response, the waiter cannot legally refuse to do so. It may, however, not be a good idea to return to the restaurant in a hurry.
Although there is no clear solution to the service dilemma, Stuart Matthews, head chef at Crabtrees Café & Wine Bar in Hadleigh, Suffolk, has suggested a new way of ordering. There, pads are left by the table for customers to tick what they want by way of starters, mains and drinks, and the waiters can then fill guests in on what things are, how large the portions are and what ingredients they contain. Apparently, this has proved successful so far, as visitors feel less hurried and pressurised, and the role of the waiter is as much to give counsel and advice as simply to carry plates. Time will tell whether it catches on, but it certainly seems like an idea that deserves its 15 per cent.
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