Why is 20% the new norm for tips?

Fifteen percent is the basic minimum, except for buffets where they bring your drinks and take away used dishes, then it's ten percent.

However, I think it's tacky to get down to the nickels and dimes after two normal restaurant dinners. Increase the tip to the next even dollar, if you're leaving it on the table. If you do the math, it usually comes out to sixteen or seventeen percent.

Twenty percent would be merited for prompt, thoughtful service, with extras such as refilling your beverages, providing extra napkins and condiments if you ask for them, and bringing you take-out containers.

You can be more comfortable with the tips you leave, if you stop thinking in percentages and start considering steps of a dollar or two more than required.

Servers do not always receive the whole amount of the tips you leave. Many restaurants require them to pool their tips and share them not only with other servers, but with busboys, cooks, hostesses, and even (illegally) management. They also have to pay income tax on a percentage of their total sales, whether or not they actually receive that much. It can be a sordid business. You should never take it out on the servers.

I only give 20% for extraordinary work and attitude.

Otherwise it's the regular 15 because I feel sorry for them, but I wish tipping would be outlawed and

the businesses would have to pay a decent wage...but to make sure the employees do a good job or they're history !

Servers are in a service position. You tip, if the service was good, 15% a lunch; 20% at dinner.

For me, it has always been 15% for doing nothing special but their job adequately. I hear 10% less than I hear 15%. People have different bottom lines, but 20% is definitely not the minimum :)

BECAUSE YOU AREN'T JUST GIVING THEM MONEY.

You, like so many uninformed people, choose to not realize that tips are a wait person's salary. It's not just extra money, its almost their entire pay. Wait staff make about a third of the minimum wage per hour because they're considered tipped employees.

You don't want to tip, fine. But at least be honest about it. It has nothing to do with the performance of your server, it's because you're a tightwad and weren't raised right.

The wages for waitresses and waiters are going down and the economy is still not doing well.

Inflation.

I never give more than 10%, and only if the service was good.