November 15th, 2013
10:00 PM ET
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A New Jersey waitress who served in the Marine Corps for over two years told CNN Friday she is now getting tips from all over the world after she says a family refused to tip her because she is gay.

"I'm sorry but I cannot tip because I do not agree with what your lifestyle and how you live your life," a family member wrote on the receipt for $93.55 at Gallop Asian Bistro in Bridgewater, New Jersey.

"I was offended. I was mad at first, and then I was more so hurt," 22-year-old Dayna Morales told CNN.

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Filed under: Human Rights • Receipts • Restaurant News • Service • Tipping

October 28th, 2013
12:30 PM ET
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"Thank you for your service, it was excellent. That being said, we cannot in good conscience tip you, for your homosexual lifestyle is an affront to GOD."

A Carraba's waiter in Overland Park, Kansas, received the message above on the back of a credit card receipt, and local patrons are stepping up to show support for him in the form of cold, hard cash.

The handwritten note, which contained derogatory terms for gay people, went on express the customer's counsel that the 20-year-old server examine his life choices lest he be deprived of God's mercy.

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Filed under: Restaurants • Service • Tipping

July 26th, 2013
10:30 AM ET
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Mario Batali says 20 percent is a standard tip. Eric Ripert is a fan of the easy math on that, and Anthony Bourdain considers it a "sin" to take kitchen mistakes out on the floor staff's tip.

(Our pal The Bitchy Waiter agrees wholeheartedly.)

The key to good service, Batali says, is to approach the staff with an attitude of: "I'm here to have a good time, and you can help me."

June 25th, 2013
09:30 AM ET
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Gratuities are "not accepted" at New York City's Sushi Yasuda, per Japanese custom, reports CNN's Felicia Taylor. Employees are compensated with higher wages, but that may not be a viable option for other food-based businesses.

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Give a snarky quip (and no tip) and thy receipt shall end up on the internet

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Filed under: Restaurants • Tipping

June 4th, 2013
10:45 AM ET
Share this on: editor James Oliver Cury tackles controversial food-and-drink-themed etiquette issues every week.

Deliverymen may be the most misunderstood, and least appreciated, of all gratuity-based workers. Sure, there are some bad eggs in the mix, but the vast majority of them work for tips in a completely unregulated, and unstructured, environment—somewhat like café baristas.

Restaurant servers, for example, may not know exactly how much tip they’ll get, but tips generally hover around 15-20% in most of the country. Same thing goes for cabbies. In cities where passengers can use credit cards, there are even gratuity suggestions (15%? 20%? 25%?). But delivery people have no such organized system. They must graciously accept spare change as often as a fiver.

After talking to friends - smart food fans who order out a lot - I found that there’s no consensus about how to tip the delivery person. Below are the 10 key questions we must ask ourselves before forking over cash to the man/boy/woman/snot/angel who finally appears at the door bearing brown bags or boxes - and a bill.

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