some tips.

As a former waitress, I've thought alot about gratuities-- and it's always in the back of my mind. This article from the Washington Post yesterday brought it back to the front of my mind.

I think I'm a reasonable tipper. 20% across the board for decent service, and never less than $2. I tip my hairdresser more like 30% (because I know she tips out, and she really takes care of me). But I don't tip the shampoo girl (because I know the hairdressers tip out). And I've NEVER given a holiday tip, so now I feel like a stiff.

In any case, here are my notes on tipping:

• Generally 20%. Only for really bad, and I mean REALLY BAD service do I leave less. (Too much time as a waitress.)
  
• Always before tax.
  
• Always round up to the 1/2 dollar amount. None of that .01 bullshit to round out your tab. Give me a break.
  
• If your server hooks you up, you hook him/her up. Think Allison at WonderBar or Jesse at the County Grill. I'm talking free drinks, discount, gives you the happy hour price. Whatever. S/he's out on a limb for you. Do the same. Hello: $2.13/hour in the Commonwealth of VA.
  
• I'm not one for math, but even I can figure out percentages in my head. Move the decimal point. Multiply. BUT-- it won't hurt if you leave an extra 50¢ or even $1. I promise. Plus it could make the difference between a good and bad shift for your server.
  
• In a big party, check your bill for included gratuity. If service was great, leave a couple extra for the hard work. Don't bitch about grat. Big parties are hard to work.
  
• None of this applies in Canada or Europe where practices are completely different.
  
• When in doubt, ask the manager about standard tipping practices. They are more likely to be completely honest with you.
  

Yes, you are the customer. But you are also receiving a service. Please keep that in mind.