The standards vary by country. In the US the standard tip is considered to be 15 to 20% of the bill before any special discounts or coupons are factored in. You may also tip them on how nice they were (for example, if the workers were nice to you, you may want to tip extra).
The standard average has always been considered 15%
If service was bad, go lower, if service was good, go higher.
You will find some restaurants that include the tip calculated into the bill, especially for larger groups. They will often enforce an 18% tip for large groups.
Personally the way I do it is figure out 15% and than round off the total along with the bill to a whole dollar amount, going up for good service and down for bad. This way I never need to deal with change.
Example, food bill of $18. 15% would $2.70. I would just leave $21 total if service was decent, or $20 total if it was below average. (only way I would skip the tip entirely is if the server was truly horrible and rude)
Bottom end is about 10 percent. Top end is 20 percent. In some peoples opinion, over tipping is just as bad as non-tipping in the restaurant industry.
Nearly 90% if not more. I've been serving to make my way through school and basically what I make in tips is what I life off of. Sometimes paychecks will be VOID or as little as .30 cents for maybe 30+ hours of work. Tips are our lively hood.
I have been told that 15% is proper for good service and 20% for excellent service. I have also been told that you should be tipping based on the subtotal of your bill and not the total with tax included.
20% is the new 15%. For an average server, 15% is appropriate. An excellent server deserves 20% minimum. Do not be afraid to tip less than 15% or nothing if the service is horrible. It is their job to serve you well. That is what you are paying them for.
* Whether at a buffet style restaurant or being served at your table (the waitress still has to check on her customers to be sure they don't need another drink, refill on their coffee, etc.) the tip should still be 15%.
It really all depends on how nice it is; standard tip is 20% of the total bill.
It depends upon the service and type of resturant, but also it depends upon the capabiltiy of coustmer.
A good tip percentage is 15% of the total bill. 20%, however, is customary for good service. Not enough servers get adequate tip.
Teppanyaki is the general term for the style of dining where the chef cooks in front of you/at your table, so I guess that would make him a teppanyaki chef
I've never seen any, but it's possible they do exist.
Southampton Social Club offer various fine dining service options with food from the renowned chef Scott Kampf.
Hostess, Server, Bartender, Busboy, Manager, Chef, Cook, Dishwasher
The executive chef genuflected his way through the dining room, arriving at Table Two.
either a waiter/waitress, chef, manager, owner, or server
Job positions? - general manager - manager - bartender - server - host/hostess - bus boy - dishwasher - chef - sous chef - line cook - prep cook
There's a chef de cuisine (head chef or executive chef) in charge of the kitchen, and usually more cooks as well, one or more kitchen-hands, and one or more stewards to do the washing-up. And then there is a maitre-de-hotel in charge of the dining-room, usually waiters and sometimes a headwaiter, wine-waiters and sometimes a sommelier, busboys and sometimes a doorman or hat-check clerk.In restaurants with big kitchens there is a chef de cuisine in charge, with a sous-chef as chief assistant, a chef de partie in charge of each department (sautée chef, roast chef, fish chef, grill chef, fry chef, vegetable chef, pantry chef, pastry chef, and butcher), maybe a swing chef or two to relieve and assist chefs de partie as needed, one or more commis working under the supervision of each chef de partie, kitchenhands doing basic work such as peeling vegetables, and stewards washing-up. And a communard to cook meals for the restaurant staff.
The cast of Number One Special - 2012 includes: Deann Baker as Server Marcus Funches as Chef 2 Kalle Jogisoo as Chef 1
The gender specific noun for a male server is waiter.The gender specific noun for a female server is waitress.
It depends on the place but primarily the chef de rang works closely with the Maiter D and the somm. They are usually the ones who put the tables order into the system and mark the them for courses and wine. They may also server wine if needed.