Dining Guide: Dining TIPS

What are TIPS?
T.I.P.S. means "to insure proper service".  In the old days, people tipped 15%, 20% if the service was exceptionally good or if it ws a finer restaurant.  You will find some old timers who do not feel a need to leave more than $5 on a $100 bill, but this is not the proper manner in which to treat your wait staff.  The food service industry is one of the most difficult to be in, and while in 1960 $5 would have been a nice tip, today it is really not, especially since prepared food prices have risen, and since the wait staff can make or break a great dinner, they should be treated right (if appropriate).  If a waiter is ever rude, ask to speak to the management after the meal is done, and paid for, talk to the manager in a civil manner, then "tip" according to your satisfaction. If you are a polite person, and you treat your waiter with respect, there is never any reason that the waiter should be rude or even short, no matter what kind of day they are having.  It is also important that your waiter is not a peasant servant, just someone trying to make a living.  But in any event, never ruin the entire meal, or make the people in your company feel uncomfortable. Deal with it by leaving a TIP that expresses how you feel, 10% if the service is lousy, 15% if it is adequate, and 20% or more if the service is good.  That would be my basic set of rules.

Reservations   
Always call ahead to see if a restuarant takes reservations.  If you are running late, call them and if you don't have the number, call information.  A restaurant, reasonably, should hold your table for 15 minutes if you are running late but have a reservation.  

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