When and what to tip*

Although tipping is not legally required when paying for a bill, it is considered impolite or a violation of etiquette when someone doesn't. In our generation, the awareness of tipping is more evident than before, which makes a huge difference depending on where you work. The average tip should be about 10-15% of the total bill, unless there is a party of six or more, when it should generally be between 15-25%.

Usually when there is a party of six or more, most restaurants state that there will be a certain percentage added to the bill for the tip, the gratuity. Generally, the gratuity should be paid regardless because of the work a larger party requires, but if there is an objection to the tip, it can be taken off.

If something went wrong with a meal, (i.e. it took too long, was cooked wrong, etc.), try to remember that it was probably not the server's fault, rather it was likely, the cooks. The server is depending on the tip for his or her hourly wage, and if something went wrong with the way the meal was cooked, try to be patient, and request a new plate. If the service was terrible, that’s a different story, and then maybe certain percentages aren’t necessary, but try to put other things into account. Some things you might want to consider would be: how many other tables the server has, how difficult orders are, how many trips it takes, etc.

According to the Connecticut Department of Labor, there are certain circumstances under which tipping is allowed and not allowed. The following are lists of duties a person must perform when deciding if they receive a tip or not.

Receive a tip (Service Duties)

1. Taking food and beverage orders from patrons.
2. Bringing the orders to the table or booth.
3. Cleaning up the immediate area of service.
4. Filling the condiment containers at the tables or booths.
5. Vacuuming their own immediate service area.
6. Replacing the table setting at their own service area.

Not receive a tip (Non-service Duties)

1. Cleaning the restrooms.
2. Preparing food.
3. Washing dishes.
4. Host or Hostess work. (Note: each waiter or waitress may show patrons to their seats within their own service area without losing their "service" classification, but if a waiter or waitress shows all patrons to their seats, there can be no tip credit taken on that employee and the full minimum wage must be paid)
5. General set-up work before the restaurant opens.
6. Kitchen clean-up.
7. General cleaning work.
8. Waiting on take-out customers.

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Although tipping is not legally required when paying for a bill, it is considered impolite not to tip, so try to remember all that goes into serving before denying a tip.

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