I typically calculate a 20% tip and then round up. For demographic purposes, I'm a millennial in the US.
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Iβm a good tipper, having waited tables before, so usually ~30% but itβs certainly not expected. 20% is the standard tip.
In the USA: 20%. In Europe: 10%. If service is exceptional or bad, I adjust up or down.
I give $2 for a pizza, $1-2 if Iβm picking up to go. Usually I go 15-20% for standard service but rarely tip over $30 a server unless the meal was outstanding.
When I lived in the US, 15%. Now 0%, feels great.
15 pct is what I do now on average. No tip for takeout.
If i was still there I'd still tip 20% cash preferred. (Card/electronic transactions are more often stolen by management)
brazilian restaurants tipically charge a 10% optional service tax, it's up to you to give it or not. my problem with it is that we don't know if it goes to the waiter or the owner cashes it to its pocket.
I did round up a few times. It seems strange to base the tip off a percentage.
100-200% depending on how good the service was.
Downside to this is I can't afford to go out as often. :C