Montreal Restaurants
Tipping Amounts
It is a sad reality that customers often behave unethically with regard to restaurant tipping amounts.
Many are simply cheap – they take advantage because they know there is no enforcement mechanism requiring them to tip well for good service.
Others are clueless and don’t, for example, understand that a cooking error has nothing to do with the waiter.
Proper restaurant tipping amounts is 10% to 15% on the alcohol and 15% to 20% on the food. 10% on the wine is perfectly acceptable. Whether to tip 10% to 15% depends in a large part on how helpful the server was in choosing the wine and serving it.
Restaurant Tipping
Bartender: 15% to 20% or $1 per drink. If at the bar before a meal, settle up with the bartender before you go to your table. If a bar has a cover charge, there's no restaurant tipping on it.
Busboys: Nothing, unless he did something extra special like cleaning up a mess. Then give him $1 to $2.
Coat check: $1.
Cocktail server: 15% to 20%. For free drinks tip $1 to $2 per round.
Counter service: Coffee and food counters often have a tip cup next to the cash register, spare change is always appreciated.
Double time: If you hold a table for two serving periods, make sure that you tip double.
In other words, if you spend enough time at a table that a waiter could have typically gotten two parties seated and served, then compensate him for his time by restaurant tipping him twice. Ease his mind by telling him this about half-way through.
Drive through: Nothing.
Maitre d': Nothing, unless he gets you a special table or the restaurant is full and you had no reservation. Then give $5 to 10 or more.
Musician in lounge: $1 to $5.
Musicians that Visit Tables: $2 to $3 if you make a special request. Tip is optional if he just stops by and plays.
Restroom attendant: $1.
Self-service restaurant or buffet: Nothing unless there is some service. Tip 10% if the server delivers all or part of your meal or keeps your drinks refilled.
Separate checks: If you want separate checks, ask the server to go ahead and add 18% gratuity to each check.
Take-out: If you get good service, meaning that the waiter gets and packages the food, then tip $1 to $2 or up to 10%.
Teppanyaki chef: 15% to 20% of the total bill. The gratuity will be split among the wait staff and the chef.
Waiter: 15% to 20%.
When breakfast ss included: Estimate the value of the meal by looking at a menu. If there is no breakfast menu, consider the quality of the hotel and the price of an evening meal, then make your best estimate. Your tip should be 15% to 20% of your estimate.
Wine steward: 10% of the wine bill.
It is always unfair to avoid tipping or to leave just a token amount. If you are angry or upset with some aspects of the service you should speak to the staff. Don't penalize them for incidents that might have annoyed you but for which they were not responsible.
If you are buying the meal and someone offers to look after tipping amounts, tell them they can buy next time, and you pay the whole thing. This prevents any uneasiness about them seeing the amount of the bill or worrying that they will be stingy on the tip.
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