Tipping | torontolife.com

The comprehensive index of every blog post, magazine story and restaurant review that appears on Torontolife.com

All stories relating to tipping

Is 20 per cent the new 15 per cent? Restaurant tips nudge ever upward

This customer scrutinizes his bills closely (Image: pasukaru76)

In today’s Toronto Star, Amy Pataki reports on the latest trend sweeping Roncesvalles: credit card machines suggesting a 20 per cent tip. At least, that’s the standard at the strip’s two newest restaurants, The Ace and The Westerly. Pataki quotes Ace owner Greg Boggs explaining, “It’s not a sneaky thing, nor is it an expectation. I always tip at least 20 per cent when I go out.” Of course, the two Roncy restos aren’t the only ones that have moved to what Pataki refers to as “the Manhattan standard”—at the three locations of Mexican restaurant Milagro, suggested tips come in at 16, 20 and, ahem, 30 per cent (the last for larger parties). Long-time Dish readers will remember the furor that broke out when then-MPP David Caplan (who happens to be the brother of Zane Caplansky) proposed a bill than would ban automatic gratuities on large parties (that effort died on the order paper). We wonder how Torontonians will react to this new nudge northward. Read the entire story [Toronto Star] »

The Informer

Urban Diplomat

November 11, 2011 | 12:25 pm

4 Comments

Dear Urban Diplomat: what’s the etiquette for tipping with Groupon?

(Image: Vincent Desjardins)

Dear Urban Diplomat,
I used a Groupon recently to get my hair done at an expensive Rosedale salon. It saved me 65 per cent. When it came time to pay, I tipped 20 per cent of the reduced price and got the stink eye from the counter girl. Was I being cheap? What’s the etiquette for tipping with Groupon?
—Tipping Point, DANFORTH VILLAGE

Read the rest of this entry »

The Dish

Restauran-TO

January 5, 2011 | 5:02 pm

15 Comments

Empire State clamps down on restaurant tipping practices

(Image: D'Arcy Norman)

As the tipping debate rages on in Toronto—with skirmishes breaking out around who’s entitled to them and whether or not they should be mandatory—the Yanks have actually gone and done something about it. New tipping regulations came into effect in New York State on Saturday, which, in theory, should clarify how tips should be handled among restaurant and hotel workers.

Read the rest of this entry »

The Dish

Aprons & Icons

November 16, 2010 | 3:54 pm

27 Comments

Spotted! Gordon Ramsay dining (and tipping decently) at the Black Hoof

Gordon Ramsay poses for a photo with Black Hoof staffers last night (Image: Grant van Gameren)

If you’ve ever wondered just how devoted the Black Hoof is to its no-reservations policy, consider this: when chef-owner Grant van Gameren was tipped off that Gordon Ramsay was on his way over, van Gameren didn’t guarantee a table. Lucky for Ramsay, there was one available. “We let him order off the menu,” van Gameren tells us. “We didn’t do anything super-special for him. We like to treat everyone the same.”

Read the rest of this entry »

The Dish

Restauran-TO

November 1, 2010 | 3:19 pm

43 Comments

Proposed law would make “tipping out” illegal at restaurants

Destination known: if passed, a new bill could ensure that tips go entirely to restaurant staffers (Image: Carissa Rogers)

The gravy train could be coming to an end at Toronto’s restaurants, as well as at city hall. Many restaurant owners are in the habit of pocketing a portion of their servers’ tips—a practice some call “tipping out” and others call “stealing.” A private member’s bill introduced by Toronto NDP MPP Michael Prue (Beaches–East York) might put an end to all of that. The proposed law would ensure that the money clients leave as a gratuity would go entirely to the people who served them. The bill is being greeted with enthusiasm by all parties at Queen’s Park.

Read the rest of this entry »

The Hype

TIFF Talk

September 15, 2010 | 10:45 am

1 Comment

Spotted! Uma Thurman orders off-menu Mexican at private Brassaii dinner with Jason Reitman

Actor Uma Thurman attends the Ceremony after party at Brassaii (Image: George Pimentel)

Brassaii chef Bruce Woods served up honey-mustard-glazed salmon, goat cheese–stuffed chicken and champagne risotto for the cast of Ceremony Monday night. However, the guest of honour, one Uma Thurman, opted for something a little more caliente. Apparently, the Tarantino muse eats only Mexican. Of course, the kitchen was only too happy to comply for the 40-year-old, who looked comfortably cool in a grey sweater, black vest and men’s suit pants.

Uma came to Brassaii to dine with Ceremony executive producer Jason Reitman; actor Lee Pace; the film’s director, Max Winkler; and his dad, Henry Winkler (better known as The Fonz).

As they dined behind a white curtain, the restaurant was still buzzing about Hangover star Zach Galifianakis’s visit on Saturday night. Arriving with a bevy of bearded companions, he cemented his rep as the anti–movie star by blowing off an umbrella carrier despite pouring rain, then tipping—yes, tipping!—his server, a refreshing and rare move from the superstar crowd.

: Director Max Winkler attends the Ceremony after party at Brassaii (Image: George Pimentel)

: Actor Henry Winkler—a.k.a. the Fonz—arrives at Brassaii for the after party celebrating Ceremony, which was directed by his son (Image: George Pimentel)

: Executive producer Ivan Reitman attends the Ceremony after party at Brassaii (Image: George Pimentel)

: Actor Lee Pace attends the Ceremony after party at Brassaii (Image: George Pimentel)

: Actor Uma Thurman attends the Ceremony after party at Brassaii (Image: George Pimentel)

: Actor Uma Thurman signs an autograph before the Ceremony after party at Brassaii (Image: George Pimentel)

Read the rest of this entry »

The Dish

Culinary Curiosities

July 5, 2010 | 3:03 pm

54 Comments

Bill could end automatic tipping in restaurants

Tipping point: some customers have different standards than others (Image: passiveaggressivenotes.com)

Restaurants may have to cross out the “20 per cent gratuity will be added to parties of six or more” line on their menus if a bill proposing the elimination of automatic tips gets passed at Queen’s Park. As Spacing points out, Bill 81 or the “Elimination of Automatic Tips Act, 2010” was brought forth by Liberal MPP David Caplan. A transcript of parliamentary proceedings had Caplan introducing the bill on May 20 (there’s also a YouTube video that had been viewed exactly nine times when we clicked on it).

Read the rest of this entry »

The Dish

Restauran-TO

April 14, 2010 | 2:27 pm

17 Comments

Restaurant owners taking tips from staff—and not in a good way

(Image: Andrew Currie)

The restaurant industry in Ontario struggled more during the recession than most other industries. The one-two-three punch of the economy slowing down, the reduction in expense accounts and a recent increase in the minimum wage has a lot of managers scrounging for money. But after their first reaction to the wage bump looked like it was written by Mr. Burns, the industry has settled on a new tactic: taking a bigger chunk of the staff’s tips at the end of the night—sometimes up to four per cent.

Read the rest of this entry »

The Dish

Culinary Curiosities

August 5, 2009 | 11:59 am

1 Comment

Cash and booze are the keys to becoming a resto regular

Bait to be served: waiters appreciate the generosity of regular customers (Andrew Stawarz)

Grub Street’s Ben Leventhal has posted instructions on how to become a regular at a restaurant (full version here). It turns out absolutely anyone can enjoy last-minute reservations, complimentary dessert and the best table in the house. The guide consists of two fairly easy steps:

1. Be rich
2. Get the staff drunk

Proving one’s wealth requires tipping the server a minimum of 20 per cent (on the total bill, tax and all) and the maître’d at least $20, says Leventhal. As servers are always indignant about paying taxes and credit card commission, they must be tipped in cash. Getting the staff drunk entails buying the kitchen a round and bringing a bottle of scotch for the chef (it can be assumed the chef is an alcoholic, apparently). For best results, the wannabe regular should combine steps one and two by purchasing an $80-plus bottle of wine, then offering a taste to both the sommelier and server. This will simultaneously prove the regular is wealthy and get the servers drunk.

Read the rest of this entry »

The Dish

Read All About It

July 22, 2009 | 8:04 am

5 Comments

Robert Pattinson cheaps out, forks outsell knives, measuring restaurant pretension

Tipple over tipping: Robert Pattison leaves a meagre 14 per cent (Photo by twilight foxdie)

Tipple over tipping: Robert Pattinson leaves a meagre 14 per cent (Photo by twilight foxdie)

• Twilight star Robert Pattinson has outraged New York waiters by leaving a 14 per cent tip. The English actor munched on caprese salad while downing chianti and beer until well past midnight this week, and when he offered just $50 on his $350 bill, the aghast wait staff at Il Cantinori felt compelled to leak his penny-pinching to the media. Fans defended Pattinson’s faux pas as a simple cultural misunderstanding (tipping isn’t customary in Britain), but no one seems to have asked if the service was bad. [New York Daily News]

• The British are buying half as many knives as forks, according to a study by Debenham’s department store. Marketers have come to the conclusion that more meals than ever–like burgers, fries and salad–don’t require cutting. In bustling London, full of time-strapped urbanites wolfing down their dinner, the fork-to-knife gap is even wider (three forks sold per knife). [Independent]

Read the rest of this entry »

The Dish

The Downturn

March 11, 2009 | 1:20 pm

23 Comments

Recessionary gratuities: Is 2009 the year of lousy tips?

Thanks for the tip (Photo by Wade from Oklahoma)

What to tip at recession time? This is the latest question in the never-ending gratuity debate; and since the market went south, it appears to be striking a nerve in Toronto and elsewhere. The New York Times‘ etiquette authority, Frank Bruni, wrote about it on his blog recently, sparking chatter about servers getting stiffed during hard times. Apparently diners are not just ordering less food, but they are then dialling down the percentage of their cheques left for gratuity. The recession effect—Bruni calls it a “double whammy”—is being felt closer to home, too. Toronto servers have been reporting paltry pourboire during the downturn. “Before the crisis, money was getting thrown around, but now people are more careful,” says France Salmon, who has been serving for over 10 years at celeb sanctuary Bistro 990. It seems even stars can be guilty of skimpy tipping (we’re looking at you, Madonna). With everyone else getting their bonuses trimmed and salaries frozen, is it all right to be less generous with the gratuity?

Read the rest of this entry »

All stories relating to tipping

Contests

Links and Offers

Most shared stories today

The latest from across the St. Joseph Media network