Have you ever hemmed and hawed over the type of tip to give your restaurant server? Sure you have.

Many of us feel like we have to leave a 15 to 20% tip to all our servers but that’s just not the right thing to do and is unfair to all the outstanding servers out there.

Unless the service is atrocious, I always leave at least 10% but usually leave around 15%. I reserve the 20% for those servers that are outstanding and really provide a great service. These servers should be rewarded and the 20% tip is my way of showing them my approval.

I’ve even given a 25% to 30% for servers who were working extremely busy shifts and were still able to provide top notch service.

Tipping is essential to servers. Many times their base wage is so low that the tips help them earn a decent wage.

I don’t believe in complaining to management about a server unless they are rude or offensive to me. That’s pretty rare. I let my tip do the talking. If a server is inattentive to me, slow or just not providing any service to me then I will leave a 10% tip.

Since the suggested tip is usually 15%, a 10% tip should send a message that I was unhappy with their service. I really hate doing it but there’s know other way of truly providing feedback.

A low tip hits the server in the pocket. Caring servers will usually understand the message and strive to do a better job.

Occasionally I’ve left no tip or a few pennies in an upside down glass (just kidding). Actually the upside down trick may sound funny but it’s unacceptable.

Leaving no tip is the result of rude service and as I mentioned earlier is extremely rare.

I think that it’s inconsiderate to leave small tips to servers who’ve done a good job and made your dining experience rewarding. Waiting on tables is hard work and does take skill.

I know I couldn’t do a decent job serving people in a restaurant. Just think of how many tables a server has and how many things they have to remember. To top it off they have to know how to balance their time and ensure your meal comes out at just the right time.

I urge all of you to use a tipping scale for your servers. Reward good service with a nice tip. If the service isn’t that good, leave a smaller tip.

Please note: The general rule is to leave a tip on the total bill before sales tax.

There’s something else you can do. I make it a point to speak to a manger when I’ve received excellent service from my waiter or waitress.

I haven’t seen a manager who doesn’t like to hear good news about their staff.

Anthony B. is the founder and owner of ItsTheRightWay.com a news, political and sports commentary website.

Anthony has over 7 years of experience as a business professional

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