The Tipping Point: Californians Are "Picky" With Gratuities

I like the Australian way, pay the workers a living wage and then tips are not part of their culture.

I wish that we as a nation would address the tipping situation at restaurants by ensuring that servers and delivery people are paid a decent wage. I tip servers well, but I think it would be a lot nicer if they didn't have to depend on those tips.

For tipping the baristas...that I don't understand. For one thing, they make above minimum wage, they have better health coverage than I do and they do not depend on tips. For another thing, standing at the register, making a drink and handing it over the counter to me...that's their job description. Providing customer service...that is in their job description too, just like the guy behind the counter at CVS or In-N-Out. Why I am I supposed to tip them for that? I'm not being facetious; I'm honestly perplexed by that.

I always tip between 15 - 20% for a sit down meal, 10% for other service gratuities. I have never heard of tipping one's dry cleaner.

I would also like to point out that there is no sales tax in NH, which might help to account for why tips are so generous in that state. Just sayin'.

Interesting story, interesting comments. I use 15% as a rule, but typically do the same as westlafadeaway and double the tax and round up (mostly because I hate math). That said... I travel quite a bit for business and Los Angeles has some of the worst customer service I've ever experienced. From fast food joints and hardware stores to sit-down restaurants, its appalling how totally uninterested most people are in basic common courtesies like saying "hello" when you walk in and "thank you" when you leave. Smiles are even rarer. So... when I have a standard experience I usually tip around 15-20%, for an outstanding experience I'll tip more, usually 25%, but if its an epically bad experience (and I have at least one of these every month or so) they'll get a buck. If the server can't get more order right and is rude to me (and I'm a pretty sunny person), I'm not going to pay them extra for it.

Interesting numbers! Regarding foodstuffs, I usually double the tax & round up to the nearest dollar. However, when I go out with my daughter I'll tip 25% or more depending on a) how kind they are to her & b) if she makes a mess. 

Once I went out for Indian food in Burbank & the servers played with her, let her sample sauces & even gave her a complimentary rice pudding. I happily dropped a $20 tip on a $30 check.

Strangely, my hairdresser politely declines tips when I ask her how much is appropriate (as you can see by my pic, she definitely earns it with my mane). Is it because I pay by credit card (I've heard it's better to tip cash, just rarely carry any), or is it distasteful to ask?

If your stylist owns her own studio, a tip is not expected. (I tip my stylist, who owns her business, 10% all the same, though, b/c she is fantastic.)

I can't imagine it's distasteful to ask - that sounds strange but definitely try cash next time and see what happens.

Definitely dont tip for take out

 I guess you've never known a host-hostess.  Definitely tip for take out (a buck or 2 - not 20%).

Ten-percent of the total bill less tax has been the appropriate figure to tip for well-rendered service for ages.

During the 1980s, wait staff everywhere waged a psy op campaign to increase the percentage to 15%. Years later they pressed for 17%. Of late they have pressed for 20%.
Wait staff everywhere claimed that they needed more owing to inflation. Yet, when prices rise, the amount given rises in proportion to the percentage.Today's wait staff expect tips without rendering good service. Subsequently, too many children (16 - 26, and yes, Obamacare says those 26 are children) work as waiters and waitresses thoroughly lacking skills of serving etiquette, servicing protocol and food knowledge.Rare it is when anyone works to become 10% worthy let alone 20%. 

Been married to a waitress for 11 years and in that time I've hung out with about 75 other servers at many restaurants.  None of them expect a tip without having rendered good service.  I'm sure it exists but sounds like a straw man argument citing expectations I don't really think they have.

One way you can guarantee getting poor service is frequenting the same place and always tipping 10%. Especially if it's a restaurant like many of them that automatically report tip earnings of 15% of their sales. That means they're paying Uncle Sam for money you didn't give them. Of course the hope is that I come in after you and average it out.

I tip decent and when I walk into Coffee Bean the barista starts making my latte while I'm still at the back of the line.  Almost always get a free drink at bars if I'm there for more than 2 or 3 (and I'm an average looking male) and have several restaurants that toss in a free drink or dessert when we patronize.  I even tipped over the counter at The Coop pizza (a buck or 2) for takeout - and when I needed a few pizzas on a Monday when they're closed the guy said "Oh I have to run in anyway that day I'll throw a few pies in for you".

Tipping is a way to perpetuate positivity in dining - I'm sure the people that come in after me get better service (at least friendlier service) and hopefully they tip accordingly as well.

Lastly I have to say - way to work in a pejorative reference to the Affordable Care Act.

Your anecdotal stories amuse. 

Wait staffers fail to recognize that customers are customers of restaurateurs and not the wait staffers. Rightly, wait staffers ought to announce that they're working on 15% commission and acknowledge less than flawless service ought to reduce that commission.

What was once a professional-in-attitude occupation has become a magnet for the mediocre, sloven, slothful, greedy, shifty  American.

You would be hard pressed to find any Americans who haven't eaten out at least 10 times in their lives with wait service who haven't been plagued by a snotty waitress or waiter deserving more of a slap and spanking than a tip.

Hey, if the service is bad, a bad tip is definitely in order; however, I'd think twice before calling greedy someone who is working for $2.13 an hour, which is what most servers make without ever receiving a raise. 
As minimum wage has steadily increased over the years, minimum wage for tipped employees has remained constant. 
When I waited tables in a midwestern restaurant in college in the early 2000s (and I was good--I had my own regulars), my hourly tips averaged about $11.75 per hour.  I can't think of anyplace in the US where that is an exhorbitant or greed-driven amount of money.

$2 tax on a $50 bill? The receipt in that image is definitely from L.A.

it shows $3 tip, and would depend on what the tip is for.  If it is just to pay the bill, that would be good, if it was for more service it would be low.

you mean NOT right ?

Who tips the dry cleaner?  That's a new one on me.

yea i never heard of this cleaners tipping thing?

We're supposed to be tipping the dry cleaner? Oops.