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He even admitted it after someone tweeted it. He wrote on the check "Boys don't tip!" and put a zero on a $69 tab.

Sapp said service was bad and she kept referring to them as boys. Either way it doesn't look good for him.

Is it typical to just NOT tip is service is bad?  I was just discussing this with a coworker at lunch time.  She said she went to dinner, the service was awful, and she left without tipping.

Isn't it the point of a tip is to reward for good service?  In that case, what recourse do you have if the service sucks?

If Sapp didn't tip just because she kept calling them "boys" then that's dumb and he sucks.  But if the service really was awful, then why is this a story?

It's a story because he's a former NFL player and he didn't tip.

My understanding of tipping is 10% for bad service. Seems to me it's a known fact that the tip is part of your bill whenever you go into a place of service. If not, then the staff would at least make minimum wage.

I found this online in regards to tipping for bad service.

I am a waitress, and you should always tip at least 15%.  If you do not, the server is PAYING TO SERVE YOU.  99% of the time they have to tip out to other people in the restaurant (bartenders, hosts, bussers, food runners, managers, etc.) so by not tipping them, they are paying for you to sit there and eat your meal.  Also, what a lot of people don’t realize is that it may not be the servers fault, kitchens/chefs mess up orders a lot of the time.

If you have a problem with something, ask to speak with a manager and complain about what was wrong to them.

And I almost forgot ... now everyone know Sapp doesn't tip. This will likely mean his service will get extra attention and not the kind he was looking for!!

Just a suggestion ... I wouldn't want to go out and eat with him!! LOL

Let me preface by saying that I usually tip 10-15% depending on service. However, when did a tip become expected? If the tip isn't included in the bill, then in my opinion it is optional and dependant on level of service. It seems to me that there are two problems. The first is that all workers should be covered by the minimum wage law regardless of tips. And the second is that the waitress should realize that in reality not everyone is going to tip and if they can't handle that reality then they should find a new profession. Besides, if you can't average $15 of more an hour with tips then you probably aren't a good server or need to move to a different establishment.

I always tip. The amount is dependent on the quality of service though.

i agree with pondwater mostly.

Tip workers are already covered by minimum wage laws .. they make a reduced wage + tips .. if those tips + that reduced wage don't' equal out to the actual minimum wage, the restaurant has to make up the difference.

As far as the sob story about a waitress not making enough .. her options are to either provide better service, or find a new career. I tip very well, when i'm satisfied with the service, it's never below 20%. If the service sucks, then that will directly affect the tip amount.

Blaming the cooks doesn't fly in my book .. if the server brings me the wrong food .. it's on them .. they know what i ordered. If the cook gives you the wrong food .. then tell them it's the wrong food and explain that to me .. i won't stiff a waiter for doing their job properly. Bringing me what i ordered correctly is the bare minimum of what they should do.

Agree with Fau on every point.

A server that comes to me and says "The kitchen made the wrong thing so I had them re-fire it" will ALWAYS get a better tip from me than the server that knowingly brings me the wrong food and hopes I either don't notice or don't care.  The server is a quality-control position, and has the ability to reject something if its wrong.

I typically START my tip at 20%.  Makes the math easier.  But, I've been known to tip as much as 50% for excellent service.  You have to be downright awful to get less than 15%. 

A few weeks ago, my wife and I went to lunch and the service was the worst ever.  I tipped the guy like 10% and felt guilty about it.  But he probably didn't even deserve that much.

I go with 20% almost always. If its bad I do 15%, and if it's god awful I do 10%. I've only stiffed one waitress ever, and that's because she was rude and got lippy with us.

Oh and this isn't the first time I've heard of Sapp stiffing a server. He used to do it all the time when he was a player here in Tampa.

I agree with what just about everything everyone else has said.  I start with a 20% tip and go down from there, unless I'm eating at a locally owned place where the prices are fairly lower than chain restaurants, then it may be 25 or 30%.  However, I get perturbed with this idea that servers think they "deserve" a tip just for showing up.  If I don't get a hint that the person is putting in some effort, then its 15%.  If they are too "busy", or rude, to provide proper service its 10%.  I can't recall ever not leaving a tip, but their were a few times I wanted to because the food was terrible, which wasn't the servers fault.  Also, I do sometimes go with the old rule about only tipping 10% on beverages, since they are usually the highest mark-up item on the menu.

Furthermore, depending on state law the tip portion of a wage is about 50%, so if a server can't make $4/hour in tips they need to find a new profession, or a new employer.  Watch the movie Reservoir Dogs for a good debate on tipping.

I'm along the same lines as the others....I generally will tip 20% or more. Give me lousy service and you will get a lousy tip, period!!!!!! I'm pretty easy to please as well....not one to get to easily get upset with servers so they really have to screw up or shoot me an attitude to get a bad tip and I have never stiffed a server. However if someone wants to stiff a server for horrible service that is their right. Under no circumstances should servers expect a 15% tip no matter what. If that is the case they can do and act as they please if they don't have to work for it.

If he would have just left no tip......this is a non-story. Famous or not people don't leave tips all the time for whatever reason.

The fact he had to write a snarky comment on the bill as to why he didn't leave a tip.....that's why this has made headlines.

Here is the debate I have with friends all the time; do you tip on a takeout order? Where you place a phone call order and go pick it up yourself? Because last year Drew Brees got ripped in the media for only leaving a $3 tip on a takeout order. Most people don't tip at all on take-out orders!

What if the food is not cooked properly and the server can't tell?   Food like steaks or chicken breast can easily be overcooked or undercooked and the outside will look perfect.

I always tip.  About 10-12% for bad service, 15-18% for ok service, and 20-25% for excellent service

And actually, I don't really go by percentage. It kind of depends on the type of place I'm in and how busy they are. If I spend $20-30 I'll leave $5, if I spend $30-50 I'll leave $7, and over $50-100 is usually $10-15 depending on level of service. I never got the percentage thing. Why should the tip be different based on an $8.99 appetizer vs a $18 dinner plate. They're still bringing a plate and refilling my glass. Most waitstaff that I've known have made real good money and some have better income than me. No need to go overboard and just blow money to feel good about myself.

I used to be a waiter and bartender, and no restaurant I have worked at or even heard of has ever made up the minimum wage difference if your shift was poor or there just wasn't enough customers.

I'm guess I'm a great tipper. I pretty much never leave less than 20% and only 15% on bad service. Of course ... I can't really think of a time when service was miserable. Slow maybe ... but not miserable.

Corey D'Agata, 26, told radio host Andy Slater at 940 WINZ in Miami that she did nothing to offend the legendary football player, Larry Brown Sports reported.
‘We were busy. I walked over to his table. It was him and one other guy and I just said, “Hey, boys, what can I get you to drink?” and he stopped me right there,’ D’Agata recounted. ‘He said, “We’re not boys, I’m a man.” So then I called him “sugar” and “honey.”’



Sapp pretty much said as much

On his Twitter page Wednesday, Mr Sapp defended his actions, writing that he decided to withhold gratuity on his bill totaling just under $70 because his server repeatedly called him and his companion 'boys.'
'No waitress will ever call me a boy twice after the 1st time & I say to her "when u look at me do u see a boy?" #HenceBoysDontTip' he tweeted to his 1.09million followers.


Even though I'm a southerner I hate being called “sugar” and “honey" a waitress. Not sure why but it is a pet peeve of mine.  I've never thought of not leaving a tip because of it.

I will say this....Sapp is entitled not to leave a tip. He is well within his right. But he is a public figure with a reputation that isn't great. You would think he would just leave a small tip to avoid this type of story getting out there about him. Some battles aren't worth fighting.

I struggle with this one.  I usually leave a $1-2 tip for a place where they take your order and you go sit and eat.  I will leave a 5-10% tip for take out.  For drinks, I usually do $1 per drink, including 2-for-1 deals.  If there is a coupon, discount, or happy hour, I always tip on the non-discounted price.  I typically don't tip at a buffet, unless the plate-clearer is exceptionally good and pleasant.

I read once that a girl working the takeout counter is also still making like $3 per hour so I try to help er out and toss a few bucks for her friendly telephone demeanor and not screwing up my order.  They work hard too...

Sapp sounds a little oversensitive on this to me. I know there is history with black people and the term boy but I think anyone with common sense would expect that she was not using the term that way. First, it has kind of been lost as a put down in that method (at least I never hear it). Second, why offend someone purposely if you are counting on their kindness of a tip. I, like CF, don't care for sugar, honey, etc. in places where I am just a one off customer. If I frequent a place and have established a relationship with the staff I don't mind it much at all though.

I tip 15%-25% regardless of quality of service.

I just don't go back to places if I have a bad time.

On a Buffet I always leave the server a little something, won't be as much as if it was a regular sit down meal if I was served, but I leave a little somethnig. Take-Out orders I usually don't tip if I call it in, drive to the place, and go inside to pick it up. If its a "curbside order" and I call it in and I drive to the place and they bring it to me right to my car, save me from having to go inside...then I tip like normal.  For drinks I do the same as you said Brian and I always tip on the non-discounted price as well when it comes to tipping.


That's what I usually do. I will always leave a little something and if its a bad experience I just won't go back

I have left a tip of $.01 when I thought the service was bad.

Can someone explain why bartending/waitressing is pretty much the only profession that doesn't meet the minimum wage? I think it's stupid that we have to tip. I normally always give 20% but feel it's just stupid.

I also want to add I am seeing more and more places adding a minimum tip automatically to the bill and if you want to increase it you can. These are mainly higher end places that are a bit pricey but I am starting to see it sneak down to a few restaurants (not talking about Applebee's or Chili's type places) but some family style non-chain restaurants.  Also, I have been to a couple places recently that won't let people "split the bill" (meaning if 2 or more people go out to eat sit at the same table they only get 1 bill and aren't allowed to get 2 or 3 separate bills.) I am guessing this has something to do with the size of the tip between one larger bill compared to multiple separate bills for one table, only thing I can think of. Just 2 new trends I am starting to see crawl into our culture at various places.

Most every "sit-down" restaurant like the ones you mentioned have added gratuity to groups of 6 (sometimes 8) or more for decades. It's only a new trend if places are starting to add it to smaller parties.

Most server jobs I've worked at (Outback, Carraba's, The Olive Garden, etc.) require that you tip out 2-3% of your sales to the bar (whether you had drinks or not) and another 2-3% to the busboys or hostesses (or sometimes both). So Sapp basically cost that server around $5 for every $100 he ordered by sitting at the table. -EK

I eat out quite a bit and I've probably seen about 3 or 4 places that add a tip to the bill automatically regardless of party size. This will probably be the norm in a few years.

i have a feeling it will be the norm as well in the coming years

if that happens then call it what it is. A gratuity is optional. If it's not optional, it's called a "service fee"

If that happens, it will be sad. I will likely stop going to places that adopt that practice.

I will only stop going to places that adopt a standard "service fee" if it is a place that I didn't need to tip before, like a take-out joint. If it's a place where I normally tip, then I'll continue with my standard 15-20% total, depending on the quality of the service.

Because the restaurant is passing on the cost of labor to you in exchange for lower food prices. If they had to pay a higher salary, then the food costs would also go up. If you thought that shitty TGIFriday's burger was a ripoff at $9.99, wait until it's $15.

Despite it being my old profession, I have a very reasonable attitude towards tipping. I know how hard I worked, so if the service is terrible due to the server being on their phone or just not caring, leave a shitty tip. I once tried to get a waitress fired when I went out with my waitress girlfriend because that's how bad she was.

You just have to be careful if you come back because most servers ARE young or disgruntled and the food is made behind closed doors. Not saying a bad tip justifies that, just saying it's never a good idea to anger someone who serves you food that is out of your line of vision the majority of the time.

Best bet is to just not go back like someone else said.

It's already $12 with the tip.

If you ask me, I'd rather see:

- prices go up
- wages go up (and taxes paid on those wages, by employer and employee)
- tips go away

This got me thinking about how tipping varies greatly from country to country. I've traveled a lot, as I know many on this board have, and it can get a bit confusing at times if you're used to adding 20% (which is what I usually leave, although level of service affects it greatly).

A quick google turned up this site with an overview of customs in various countries: http://culinarytravel.about.com/od/planningculinarytravel/a/Tipping_Guide_Worldwide.htm

It seems like Asia is a veritable minefield when it comes to tipping (as it is with many other things). I particularly like the text for Japan: There is no tipping in Japan. Period. It's considered rude.

To that point, when the wife and I were travelling in Paris a few years ago, we really had to google how much to tip.  I felt weird leaving a few coins on the table and walking away...

I would not oppose that....

But....

Personally, my level of tip varies greatly with the level of service I receive. 

If waitstaff was paid a flat dollar per hour rate, the wait staff wouldn't have much of an incentive to provide outstanding service.  Bust my ass and be super friendly get paid $10 an hour , be lazy and rude make $10 an hour ..... leads to the the same level of service you get at the registry at motor vehicles.  On the other bust my ass and be super friendly get paid $15/hr vs. be lazy and rude and make $3/hr provides a great incentive to bust my ass and be super friendly. 

I see the main problem with the current system is that too many people tip crappy service or give a a crappy tip despite outstanding service which defeats the point of a tip.   

Perhaps, but that's the world we live in.  Right or wrong, tipping is expected to be between 15-20% and wages are paid accordingly.

And the same could be said for any job.  I get paid to do my job.  If I do it well today, I don't get paid more than if I do it poorly tomorrow.  Over time, it catches up with you.  Why should service be any different?

Last week my wife and I went out for dinner to a fairly nice place.  The bill was $87.  The server was excellent and I tipped her $20.  It was about 24% tip.

Meanwhile, for a little over an hour of work, that server made $20 (not including her $3 or $4 wage) JUST OFF OUR TABLE.  She probably had 4-6 tables at that time.  Its possible she could be making $80-100 an hour at her job just for being friendly.

A bad server would have gotten $10-$12 tip, maybe.

Not a bad deal, if you ask me.

Or:

Bust your ass and be super friendly, get to keep your job.
Be lazy and rude, lose your job.

Motivation comes in many forms...

Does that work at the grocery store?  McDonalds? 

Fact is tipped service employees tend to do a better job and make more money than other low end service jobs.

This isn't just the case in restaurants.   Ever have trouble finding a sales person in a store where the employees get paid by the hour?  How about at store where they are paid commission?  Typically there is a huge difference.   

I've never worked a tip-based job, so no firsthand experience there, but I have worked a sales job where I was commission for a while before moving to straight salary, and I don't think my attitude or motivation really changed much at all.

To me, it doesn't really matter whether waiters get tips incorporated into the price of their food or not. It's going to get paid one way or the other.

Not really, though, because you don't just get to work the dinner shift with big checks.  You have to work a bunch of down hours where you bring in very little pay, in order to get to work those prime shifts in the evenings. 

It averages out.

I think the statement Hoodie is making is valid.  If you know that you can directly affect the amount of money you're going to get, you push for it, if you're driven.  If you're a lazy bum who likes to smoke cigarettes behind the dumpster for 4 hours of your 6 hour shift, your pay will reflect that.

On the other hand, if the tip is pre-determined, the lazy bum and the go-getter get the same amount, why not also be a lazy bum?  Go-getters become extinct.

I just think that it's only that way if the system is designed that way.  If a company puts a stress on customer service, trains and rewards accordingly, you'll have that.

Take a look at Disney.  Everyone is super nice and helpful, because it's stressed from the top down.  You're not tipping anyone for it.  It's a service mentality.

I argue that your way would work if that's how the US worked, but it didn't.  We're not really built where tips fluctuate based on service.  It's generally expected and base pay reflects that.

^^ as long as you're in an industry where your supervisors can easily observe you.  I don't think the restaurant industry is predisposed where a restaurant manager can accurately determine the performance of each server and reward accordingly.  What's the next step for a server?

To use your example of Disney, the reward can be a management position or a higher paying job.  Publix is the same way.  I shop at Publix because the employees there are better and provide better service.  Whereas, at Walmart, employees are just counting minutes until they get to leave that hell hole and barely speak to you.

This contradicts the experience of almost every job that is not based on sales or service to the public.

People who are good at their job (any job) may not get paid more on a daily or weekly basis by being good, but they can use that performance to move up to better jobs that pay more.

Thinking back to my business and psychology courses I took in college, I recall that if an employee is a poor/lazy employee they will most likely continue to always be that way.  If a person is a hard worker they will always be that way.  Now there can be short term ups and downs of an employees' performance, but in the long term they will revert to their normal behavior, same as in regular life.  Some businesses are better at selecting and retaining good employees, and poor employees generally leave jobs if they think they have to work too hard.  Tipping has gotten way out of hand, it should be for service that is exemplary, not a given.

I am fine with eliminating tipping, but three things will happen once this is done:

1) Like I said, the customer is paying for their new salary now through increased food costs. This will be done nation wide, so there is no escaping it.

2) Rude customers will no longer get better service than they deserve because everyone makes the same regardless. The servers won't be rude back, but you bet they won't bust their ass for you anymore if you are going to be a dick. They won't get fired for this either.

I will also say that some of the crappier, unmotivated workers will also give bad service because they don't need to be amazing anymore. Not to the point of being fired, just not going to win any Server of the Year awards.

3) They won't make $10 an hour. They will make closer to $16-18 because you have to make the job worthwhile and busting your ass all hours of the night for $10 just ain't happening. It really is one of the most stressful jobs in the world. Not important, but stressful.

So, if America is ready for $15 cheeseburgers and $13 mozzarella sticks, then let's go.

You are operating under the incorrect assumption that the stressfulness and/or physical difficulty of a job is tied to the pay.  There are minimum-wage agricultural jobs where you stand out in the sun and pick vegetables for 8+ hours a day.

The pay rate of a job relates to three things:

1) How hard it is it to find someone qualified to do it?
2) How many people are willing to do it?
3) How much money does this job generate?

Furthermore, your statement that people will need to make $16-18/hr to be willing to wait tables necessarily implies that, with tips, they are making that now.  I'm not sure if I agree with that.

I cleared that easily the entire time I waited tables. Most servers work 4-10, 5-11, or something close and pull over $100 a night here weeknights and more Fridays and Saturdays. -EK

It really depends on where you work.  I waited tables when I was in college.  Sometimes I'd make $100 per night, sometimes I'd make $50 per night. 

The key is the fact that a big chunk of it is untaxed because waiters don't declare all their tips.  That would be a major factor if restaurants were to begin paying their servers an hourly wage.

Even if this is the general rule, at the end of the day, money does not come from nowhere.  If servers are making an average of $20/hr after tips, then people are already paying $13 for mozzarella sticks and $15 for a cheeseburger.

As I've said previously, I'd rather pay higher prices, have servers receive higher wages, and have that money all be above board.

Any fruit/vegetable picking job I have ever seen gets paid by the amount you pick. As a teen we used to pick cucumbers or oranges to pay speeding tickets etc. In hindsight that's about as fair a job a as I have ever seen. Lol