Is a 20 percent tip still considered a “good” gratuity, or has that bar been raised? —Lauren F., Crestwood
Leaving a tip for restaurant services rendered runs the gamut in this country: A 10 percent gratuity was the standard for years, then 15 percent became the norm, then 20 percent.
Some people choose to leave nothing at all, and others draw their tip line in the sand by preaching that restaurant owners should just pay service staff a living wage and be done with it. Some people tip on the pre-tax amount, others tip less when expensive bottles of wine are poured. There are those who pay it forward by tipping 100 per cent, a magnanimous gesture known as "tipping the bill." Tips are often disguised as service charges, an excuse to assess a mandatory fee, usually for, you've seen it..."parties of six or more."
Tipping is a popular and controversial subject in this column, and not just because the percentage is forever shifting. And no diner wants to be labeled a tip schmuck.
In 2012, I wrote that "20 percent is now the norm, the standard grat for good service, true pretty much across the country." It's time to take the pulse again.
In current foodie circles, 20 percent is still considered a respectable tip in full-service situations, but not a great one. The short answer is that—and feel free to clutch your wallets—25 percent is becoming the new 20. The level of service has not been raised, but the tipping percentages have. When you consider the cost of a table-served meal, the experience now costs a third more than the price of food and beverage alone.
We queried several people in the industry who observe and monitor tips to see if they agreed
Qui Tran (Mai Lee, Nudo House) ranks the numbers this way: "15 percent is a fair tip, 20 percent is really good, anything above that is considered great."
Derek Deaver (Three Kings Public House) generally agrees: "15 percent used to be the bottom of the norm and 20 percent was considered good. Now, 20 percent is the bottom of the norm and good tips are 25–30 percent."
Matt McGuire (Louie) says "that percentage is still considered a good tip... but more in a baseline way. Like if it’s less than 20, I suspect the server might feel they had failed the guest in some way, yet above 20 percent is still perceived as above and beyond.
Mark Hinkle (Olive + Oak, The Clover and the Bee) says that 20 percent is the new 15. It's his baseline, too, "and very easy to calculate."
SLM caught up with Brant Baldanza (OG Hospitality Group) on his way back from Kansas City with a group of staffers. All agreed that "20 percent is still greatly appreciated by servers and bartenders," but interestingly, people in the industry typically tip 25–30 percent when dining out, regardless of the level of service.
(As an aside, he said that for fast casual and delivery service, the younger generation still tips 20–30 percent where he and his partner base the number more on "how quick we were in and out or how quick they got to the house. Typically counter and/or delivery service is paid a higher hourly rate like $8–$10 an hour, so we thought the percentage should be lower.')
Chris Sommers (Pi Pizzeria, 'ZZA Pizza + Salad, Gringo) still thinks "20 percent is a good tip, particularly if it’s added after the tax. Either way, any server should be pleased." Adam Tilford (Mission Taco Joint) also thinks 20 percent is still considered a good tip and weighed in on the pre-tax/post-tax debate as well. "What I've always found fascinating," he says, "is that when most people calculate the tip—patrons and servers alike—they base it to the total bill, which includes sales tax of 10–12 percent. In actuality, then, that 20 percent grat on the total bill translates to about 22 percent of the food and beverage total, which is technically how it should be calculated. I always refer to that nugget when I hear a server complain about a 'bad' tip."
Elmwood's Chris Kelling was the most succinct: "Anyone who says that 20% is not a ‘good’ tip is crazy."
If you have a question for George, email him at gmahe@stlmag.com. You can also follow him on Twitter @stlmag_dining. For more from St. Louis Magazine, subscribe or follow us on Facebook, Twitter, and Instagram.
