Good hints, tks! (And I've even learnt a new expression: "faux paux") <s>




>Having spent years as a waitress during my college years, I am very picky about tipping and I also know how important tips are to a waiter/waitress for their salary. If I receive 'ok' service (nothing special but satisfactory), I will leave a 15% tip. If I receive excellent service, I will leave sometimes more than 25%. If the service is terrible, I will leave .25 or even a nickel and the waiter/waitress gets the message. Not tipping, the waiter may just assume that you do not tip period as a general rule (there are people that fall into this category). A VERY SMALL tip lets the service know you were unhappy. Also, a MAJOR FAUX PAUX is for anyone - waiter / waitress / stylist to mention the tip at all to the customer unless the customer asks how to leave a tip to ensure he/she gets it and not someone else.