Ask George: When tipping at Happy Hour, should one tip on the discounted total or what the meal would have cost? Brice D., St. Louis
American diners have learned it’s appropriate to leave a gratuity based on the total bill, unless a discount has been applied (like a Groupon), in which case there’s often a reminder to tip “on the non-discounted total.” Does the same logic apply to Happy Hour?
Indeed it should, but for some reason discounted pricing never enters the picture--people tip only on the amount placed in front of them largely because they never thought about it.
The majority of tipped employees who work during those periods tell me they’re tipped based on the Happy Hour total. But consider that a group occupies a table for an hour or two and orders several rounds of what today has become half-price food and drinks. So a $100 bill becomes $50 and the $20 tip becomes $10. The amount of work involved and time spent at the tables is the same—or more—but the prices are less, just like in a deep-discount situation.
So the next time you find yourself experiencing several hours worth of goodies that cost a pittance, remember that the server who worked (harder) to made that possible could be working for 50% of the norm. The last part is up to you. And remember: if the service was proper, tipping a minimum of 20% of the non-discounted total will prevent you from ever being labeled a “tip schmuck.” Nobody wants that!
