Remember that tips are shared among all of the staff in the restaurant, so you are not just tipping the waitress or waiter, you are also tipping the hostess, the dishwashers, the cooking staff, the cleaning staff…all of whom are typically working for minimum wage.  The tip is an important part of their income, so their motivation is key in order to maximize the amount of the tip.  How pleasant is the staff, how clean is your table and other parts of the restaurant, what is the quality of food, how quickly did they take care of your needs, was the manager present?  All of these can come into account to how much you tip.

But let’s not forget your role in their ability to serve.  Did you have a large party, did anyone treat restaurant staff with some level of disrespect, were your requests reasonable?

Who else should you tip?  Here is a quick guide to think about on top of the tip you leave with the bill:

• Host – No tip required unless they go above and beyond, then tip appropriately based on the size of the service.
• Bartenders – 15% of the tab or $1 per drink
• Coat check – $1 per coat
• Sommelier (wine steward) – 15% of the bottle price
• Restroom attendants – $0.50 to $1 (be nice here, most of the time this is a tip only role)
• Valet – $1 to $3

Always remember, whenever tipping anyone, you are either buying good service in advance (eg. valet to ensure your car is treated well) or rewarding for service rendered.