While the small saving to be made (acceptably, larger on a bigger final bill) might be the only thing weighing on a paying customer's mind, they often forget the positive outcomes for such simple generosity.  While a waiter or waitress, bartender, cab driver or otherwise may not necessarily know of the possibility of the extra cash at the end of the experience, had this have been something that they were usually used to, the beckoning reward would almost certainly ensure some extra effort being made for the duration of the journey.  - Take a look at one the healthiest tipping nations in the world in the United States of America, and more often than not, the service you receive at any outlet - whether it be a café, diner or simple restaurant or a high end bar or Vegas or New York hotel fine dining experience - is, at the least, excellent.  And the effects roll on.  - Standards become higher across the board, as one venue competes with the next to bring in business, and a healthy competition creates what can only be a win/win situation for not only the respective patrons, but for the owners and operators as well.

Lets not ignore the fact also, that in some venues, the service staff rely on a tip at the end of your night (or round - whatever the case may be) to bring their wages to the level where they can survive on.  Not only does it help their pocket, but it also stimulates pride in their work and themselves.  For too long, the service industry has been looked upon as one of servitude, and so is attracting less and less professionals to get involved.  - I know who id prefer to be served by.

And who really gets the tip? - Just ask.  Im sure the staff will be more than willing to oblige.  And if you're unsure as to the scruples of business owner, have the service (where applicable) removed from the bill and give your sever the tip in cash or with your card.  While it may be hard to swallow leaving money for something that most assume people are being paid for (service) the outcome of this simple generosity will maybe perk up the experience the next time around, and for time to come in the industry as a whole.  Nothing ventured nothing gained right?

Acknowledge your server. There is nothing more annoying than walking up to a table with a smile on your face and presenting yourself, only to be ignored, cut off or spoken over. I can't tell you how many times I have gone to introduce myself, always with a pleasant greeting, only to receive a look of disgust, a finger pointing in the air telling me to hold on as a cell phone conversation is taking place, people continuing their conversation as if I am an invisible entity, or the lovely, “I'll have a diet soda”, before I've even finished saying hello. How would you feel if you were greeted like that by your server, or by anyone, for that matter? The initial contact with your server sets the mood for your entire dining experience, so why not help to make it a good one? Just say a pleasant hello and acknowledge that a person is there to ensure you have a good dining experience.

Remember, your server is a person, too! All too many times, servers are yelled at for things that are out of their control; a drink wasn't refilled the second you needed it, you can't find something to eat that you like, your steak is cooked too well, or you feel you are being charged too much for a martini. Typically, your server is taking care of more tables than just yours. That is not to say that he should not be attentive to your needs, but you should also understand that he is only one person trying to be in a million places at once. Have patience, your drink will come. Your server didn't create the menu, but typically he will be happy to help you modify a menu item to something of your liking. He took your order, but believe me; he did not have time to overcook that steak. And that martini, it wasn't his decision to charge you $8.00 for Grey Goose; blame that on inflation. Your server is just trying to do his job, which is a difficult one. How would you feel if he came to your job and started yelling at you?

All too often, servers are looked down upon because they are, well, servers. I don't know where this stigma came from. It's as if society views it as an insignificant job and the people that do it as schlubs who can't do anything more than serve tables. That is just simply not the case. First, if the job were so insignificant, you would be getting your own food and drink when you went out to eat. What then, is the purpose of treating yourself to eating out? Second, a majority of the people who serve tables are either in college, haven't landed their dream job yet, need some extra cash (who doesn't, with this economy), or just really like working in the fast-paced environment of the food service industry. Personally, I am a certified elementary teacher working toward a Master's in literacy and an aspiring writer. I have not yet landed my ideal job, so I serve tables to pay for school and all the other bills that come with life. Life is frustrating enough with out having the added pressure of having people look down on you for the work you do. Demeaning a server is in no way acceptable. So please, just don't do it.

This brings me to my last point; leaving the tip. Let me start this section by saying that servers, at least in New York State (where I am based), are paid a very minimal hourly wage. This wage is so minimal, it is would be impossible to fill a gas tank with a weeks pay check alone. So, it is you, the guest, who pays the servers salary. In days of yore, 15% of the check was deemed acceptable as a tip. Unfortunately, the economy has changed, and with that, so have the standards for tipping. Today, 18% of the check should be left for a tip. However, do not let that stop you from tipping on your own accord. If your server does a really awesome job; constantly has your drink refilled, gets your kid a coloring book, recommends a great beer, or really dazzles you in some way; by all means, leave them a rocking tip above 18%. He went out of his way to give you exceptional service, so why not show your appreciation in your tip. Not to mention, you will really make his night and he will not soon forget that. Of course, at the other end of the spectrum, if everything was completely abysmal and your server has a very la-di-da attitude about it, you certainly reserve the right to tip as you see fit. Nevertheless, just remember that your tip determines your server's income.

Serving is a very demanding job, both physically and mentally. As a guest, you expect to be treated with top notch service, but remember, you can help determine the service you receive. Not to mention, the tip you leave, and not just the monetary one, can make or break someone's night.

Hope you enjoyed this food for thought! Bon appetit!

The first and foremost question to ask when considering how much to leave your waiter is this: On a scale of one to five, what kind of service did I receive? You can begin by assessing, in general, how you felt about the flow of your meal. It is a waiter's job to assure you have a smooth flow to your meal, and that your food comes to you in an orderly manner. The best waiter is not flamboyant or entertaining; rather, he or she silently and skillfully goes about the duties of clearing your table, filling your water or wine, bringing your food to the table, and otherwise responding promptly to any other requests you have. Ideally, you won't have to ask for anything, but if you do, a good waiter brings it to you within a reasonable time.

Complaints

If you find something wrong with your food, be sure to inform your waiter immediately. Whatever you do, don't silently endure a meal you don't like, then complain at the end and stiff your waiter. Give your server an opportunity to correct the problem, and nine times out of ten, they will! Naturally, tip according to how well your waiter deals with any problems that arise.

Tip Amount

Many people are unsure of exactly how much tip to leave for their waiter. Generally, the assumption goes that 15% of your total bill is the proper tip amount. In the case of a good waiter, this assumption is correct. If your water glass was always filled, if your bread or other condiments were always replenished, and if the waiter actively checked your table for food quality and assured you were enjoying your food, then 15% is the minimum proper amount to leave.

Remember, waiters earn their livelihood almost entirely from gratuities. They are people, just like you, who are paying their bills and living in the world with all the same costs you incur. And, at the end of the night, most waiters have to tip somebody else, and this obviously cuts into what they take home. When preparing to dine out, it is important to take this into account before hand, because a waiter's wage is essentially meaningless. It is the tips they are after, and as such, a good waiter strives to give good service in his or her own best interests, as well as yours.

In some cases, it is appropriate to tip more than 15%. Take into consideration the kind of restaurant you are visiting: the ambiance, the décor, the music if there is any, the style and quality of service, and of course, the food. In most fine dining establishments, 20% of the total bill is an expected and appropriate tip. In places like these, the standard of service is generally higher than other restaurants, and the waiters are generally more experienced and better trained, not to mention the chefs cooking your food. Remember, take this into account before you dine out.

Also, in restaurants where you receive table-side service, such as a Caesar salad or flambé made right at your table by your server, consider tipping in accordance with the extra work your server has done to make your dining experience enjoyable and memorable.

Leaving a Tip

When it comes time to leave a gratuity, remember to use the general assessment of one to five star service. If you received five star service, give a five star tip! Likewise, if you can honestly say you received poor service, it is acceptable to tip poorly, if at all. But have no doubt: when a good waiter who has given great service receives anything less than a 15% gratuity, it is absolutely insulting; and anybody who tips that way is not likely to be very welcome again.

If you tip your waiter well, it gives him or her that much extra incentive to work hard for you next time you visit that restaurant. You had better believe that they will remember the face of someone who leaves them a handy tip! Finally, remember that as a customer you are partly responsible for the kind of service you receive. Work with your waiter, be open minded, and be positive. This makes it far more likely that you will receive good service, and enjoy your meal. Happy tipping!