Tipping Suggestions
Restaurant

Bartender: 15% to 20% or $1 per drink. If you are having a drink at the bar, settle up with the bartender before you move to your dining table.

If the bar has a cover charge, don't tip on it.

Breakfast included: A tippy question. Estimate the value of the meal by looking at the menu.

If there is no breakfast menu then make your best estimate. Your tip should be 15% to 20% of your estimate.

Busboy: Nothing, unless he or she did something extra special like cleaning up a mess. Then give $1 to $2.

Coat check: $1 to $2.

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 you tip double.

Ease the server's mind by telling him about this half-way through.

The proper restaurant tipping suggestion here is to compensate for his or her time by nice tipping twice.

Drive through: Nothing.

Maitre d': Nothing, unless s/he gets you a special table or the restaurant is full and you had no reservation. Then give $5 to $10 or more.

Musicians in lounge: $1 to $5.

Musicians at table: $2 to $3 if you make a special request. Tip is optional if s/he just stops by and plays.

Restroom attendant: $1.

Self-service: Nothing in restaurant or buffet 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 a tipping percentage of 15% to 18% 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 tip will be split among the wait staff and the chef.

Waiter: 15% to 20%.

Wine steward: 10% to 15% of the wine bill.