I was wondering what is the customary tip at places like Bouchon and Open Wine?
thanks.
tipping etiquette at mid-range restaurants
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If you're French, none. Everybody knows French are quite stingy on tips (so are Italian). If you're from the US, I guess the usual 10% will do it.
If you're into the waitress, it's "up to you"
If you're into the waitress, it's "up to you"
It’s nothing to do with being stingy. There is no tradition of tipping in France or Italy - being a waiter is properly paid and not a quick job for teenagers saving for college.
In the US it is prevalent because your restaurants treat waiting staff appallingly.
In the US it is prevalent because your restaurants treat waiting staff appallingly.
So it should be prevelant n Cambodia as well?Guest wrote: ↑Wed Jul 22, 2020 4:15 pmIt’s nothing to do with being stingy. There is no tradition of tipping in France or Italy - being a waiter is properly paid and not a quick job for teenagers saving for college.
In the US it is prevalent because your restaurants treat waiting staff appallingly.
"Those who can, do. Those who can't, teach. Those who can't teach, teach English."
Credit Jacked Camry & LTO
Credit Jacked Camry & LTO
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Same price for me whether I am paying 50c for a beer or an expensive meal. $1/$2 when only drinking, $2/$3 when eating, depending how long I'm there for. But not every time if its a regular place.
I dont see why it should matter how much the meal is to how much I tip.
I dont see why it should matter how much the meal is to how much I tip.
1
1
Thank you for your replies. I had assumed it would be more.
Tipping...
Euro places typically add a gratuity to the bill.
This is the reason tipping is not a euro thing.
The 10% 'usual' in USA is a falsehood...
In 1965 my stepfather taught me the 15% system...unless there was an issue with the service...Superb experiences often added to the gratuity.
To say the lie that it is a profession in europe and slave labor in the USA is a bold faced lie.
I worked at a restaurant in LA in the early 90s where our servers were making $40K a year.
It was called The 555EAST...
I also worked at a wonderful Italian restaurant between D.C. and Baltimore where the old gals in their made amazing money. We were doing huge covers and the food was superb.
These ladies worked there for ten plus years raking in a wage most people would be delighted with...Their hourly pay meant nothing..
I was in the industry front and back of the house and what the comment possibly refers to is the $2-3/hour basic salary for servers...
These places know the staff are making tips that take their wages often times past the highest paid person in the back of the house.
Just throwing out bullshit about the USA is typical...I have found these days.
If a person is paid an hourly wage below the minimum and gratuities to not take that wage up to and past the established minimum, the employer is obliged to make up the difference.
In Asia you have a different issue to deal with.
The pooling of tips...
Gratuities are put in a pot and paid out by percentage with the Chef getting the biggest chunk....
So, tipping your sexy server is not going to her.
In Thailand, I would put a decent tip in the book that the bill had come with.
I would then palm another gratuity to the lady I had wait on me.
This system was also used in a Japanese restaurant I worked at. My buddies would think they were tipping me and not know that I was on the bottom of the list as the new guy.
I was in the hospitality game for over 30 years.
You need to find out the rules of the establishment.
For me, these days in Siem Reap, I like to help the tuk tuk drivers and any other person who helps me out during these harsh times.
If you are eating in some French place in PP they may be adding a gratuity to your bill.
Even in the USA parties of 8 or more have an automatic gratuity added and that is stated prior to service.
If you want to add to it...it is up to you..
10% is for mediocre service in a mediocre joint.
Toss in the fact that anybody who works in the business always tips high...it is how it works...
I suspect a lot of these same cheap skates pay a young lady who has pleasured them for the night less than agreed to or not one Riel more....
C'est la vie
Euro places typically add a gratuity to the bill.
This is the reason tipping is not a euro thing.
The 10% 'usual' in USA is a falsehood...
In 1965 my stepfather taught me the 15% system...unless there was an issue with the service...Superb experiences often added to the gratuity.
To say the lie that it is a profession in europe and slave labor in the USA is a bold faced lie.
I worked at a restaurant in LA in the early 90s where our servers were making $40K a year.
It was called The 555EAST...
I also worked at a wonderful Italian restaurant between D.C. and Baltimore where the old gals in their made amazing money. We were doing huge covers and the food was superb.
These ladies worked there for ten plus years raking in a wage most people would be delighted with...Their hourly pay meant nothing..
I was in the industry front and back of the house and what the comment possibly refers to is the $2-3/hour basic salary for servers...
These places know the staff are making tips that take their wages often times past the highest paid person in the back of the house.
Just throwing out bullshit about the USA is typical...I have found these days.
If a person is paid an hourly wage below the minimum and gratuities to not take that wage up to and past the established minimum, the employer is obliged to make up the difference.
In Asia you have a different issue to deal with.
The pooling of tips...
Gratuities are put in a pot and paid out by percentage with the Chef getting the biggest chunk....
So, tipping your sexy server is not going to her.
In Thailand, I would put a decent tip in the book that the bill had come with.
I would then palm another gratuity to the lady I had wait on me.
This system was also used in a Japanese restaurant I worked at. My buddies would think they were tipping me and not know that I was on the bottom of the list as the new guy.
I was in the hospitality game for over 30 years.
You need to find out the rules of the establishment.
For me, these days in Siem Reap, I like to help the tuk tuk drivers and any other person who helps me out during these harsh times.
If you are eating in some French place in PP they may be adding a gratuity to your bill.
Even in the USA parties of 8 or more have an automatic gratuity added and that is stated prior to service.
If you want to add to it...it is up to you..
10% is for mediocre service in a mediocre joint.
Toss in the fact that anybody who works in the business always tips high...it is how it works...
I suspect a lot of these same cheap skates pay a young lady who has pleasured them for the night less than agreed to or not one Riel more....
C'est la vie
You clearly haven't endured some of the crappy service experienced at those sorts of places ...guest24 wrote: ↑Wed Jul 22, 2020 8:14 pmThank you for your replies. I had assumed it would be more.
Meum est propositum in taberna mori,
ut sint Guinness proxima morientis ori.
tunc cantabunt letius angelorum chori:
"Sit Deus propitius huic potatori."
ut sint Guinness proxima morientis ori.
tunc cantabunt letius angelorum chori:
"Sit Deus propitius huic potatori."
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