Richard wrote:
> I just got back from a trip to Southern California (Orange County, to be
> specific) where I had an interesting discussion on tipping. Here's the
> scenario:
> You go to a resto-bar during its happy hour when many of its drinks and
> appetizers are marked down to half their usual price and order a few of
> them.
> How do you calculate the tip? Do you base it on the actual bill you receive?
> On the bill you would have received if you'd come at a time when the prices
> weren't marked down?
At a happy hour, I tip based on the price of the restaurant. Which means the
$2 drinks I tip on $2. Now to be honest I tip generously on that amount
(on a $2 drink I will tend to tip at least 50 cents, with others I'll round up.)
However, if I am using a coupon (say a two for one coupon or a buy one get on e
half price) I will tip based on the actual cost.
This is only because it is the custom. No particular intention with regard to
the server, etc.
--
Julie
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