I tip the amount before tax... Never heard of tipping after tax amounts as a suggestion/standard.

That's just double dipping. Tip 15% on a number that's already been increased 15%? That's a $3.45 tip instead of a $3 tip on a $20 meal. That's a 17.5% tip.

Without service, 0-$2. For service, 18-20% of pretax. I agree that a $50 meal is not harder to serve than a $12 meal, but it is what it is. Couple of dollars per drink at the bar. I freaked out when my husband tried to tip $100 on a 4 drink $500 bar tab.

My city has removed the minimum wage exemption for tipped employees and raised the minimum wage to $21.30 so I have stopped tipping.

Oh so that’s what we’re gonna do today? We’re gonna fight?

My rule is this: If I order standing, I don't tip. If I tip, it is 10%.

I'm not your employer. Tip is supposed to be spontaneous to the individual that helped you. Not systemic.

If you add back the fourteen dollar appetizer you got for free, all the math checks out. The receipt says it's all calculated before the discounts, and you were served that food.

What's the reason most people say they calculate tips before discounts? I mean I come from a wildly different tipping culture, I wouldn't know... But it's not really the waiter's achievement how there's some wednesday appetizer special? And it's probably not like the restaurant is losing money on it, but it's some clever advertisement strategy and they factored it in with the rest of the pricing strategy, so you kind of paid for it anyway, just in a different way? So why add this hypothetical number to what you actually paid?

I have money. I usually just tip 20% of the total. Usually I'll round up. Like I was just at a bar and the total for 2 drinks and some food was $33. I tipped $7.

If it's a place I go to regularly I'll tip more. My regular bar sometimes throws in free stuff, and let me reserve some tables recently, so I usually tip generously there.

20% of total. Rounded to $-.00. Not worth thinking of taxes or specials. It's literally pennies in most bills.

Pretax but will add in discounts so it will be a % of 85, e.g. $13 at 15%, $15 at 18%, $17 at 20%, $19 at 22%.

If I have to pay my tip before I am served anything, usually it's between 50 cents and 10% if at all. More or less I treat it like being nice to a panhandler in the shape of a business. If the establishment earned more through good service, I'll drop some change or a fiver on my way out.

20%, rounded up, plus $2 per messy kid at the table, though I may slip that directly to the busser who comes to clean it

BUT if I receive a discount I tip on the amount before discount AND the tip should be at least as much as the discount was unless it was to recover for server error

Subtotal $71 plus $13 makes $84...$8.40*2= ~ $17 so $17 tip.

I tip 20% of whatever the total is after tax because for the most part I don't eat at expensive places where a few percent is more than a dollar difference to care about what the 'right way' to tip is.

You tip on the bill value even if you get free stuff. The discount doesn't nullify it's existence in your belly.

I'd never heard of tipping on anything other than the total (including tax). I always do at least 20% by the rules used on the receipt, unless the service was horrid. I get that tipping shouldn't be necessary, but here in the US where workers are constantly shit on in numerous ways, it feels only fair.

This really depends. When I had little kids and was restaurant training them, I would tip very high because the bill did not at all represent the work of the wait staff.

If my husband and I are indulgent (unusual) the bill is more than the work, we do 20% still because we know they aren't paid enough.

Drinks? $1-$2 each one.

I base the the tip on the overall total. I usually tip 40-50%. We don't go out often, so the high percentage isn't as much of a financial burden as it may seem.