Although tipping isn't mandatory, it’s considered customary and it is basically a given.
But it’s not limited to restaurant staff: in North America, the wages for workers who perform a certain type of service (waiters, taxi drivers, porters, bellboys, valet attendants, etc.) are low because they give for granted that for a certain percentage customers contribute directly to the employee's salary based on their satisfaction with the service received.
Not doing so would mean having received a terrible and poor service, and would cause alarm to the business owners.
In restaurants, the tip is often calculated directly by the restaurant and proposed in the receipt in several options: a low one, an intermediate one and a high one (none of these will exceed 20%). At this point you just have to choose one based on the quality of the service received.
If the service has been prompt and attentive, the food tasty and the overall experience pleasant, the decision is easy to make.
They are normally extremely kind because you are their customer and they are responsible for you and because their income relies heavily on tips.
They are responsible that the food you order comes to you the way you want it and they never forget to ask you if you like it. If you say that something is wrong, for instance that the steak that you got is too rare or overcooked or that you have been served something that you did not order, you will see how they will try to solve your problem and if they fail, many times they will not charge you for what has been served to you and has not satisfied you.
In many tourist areas and if there are large tables (usually six people or more) it may happen that the check (bill in British English) comes with a ‘gratuity included’ note, otherwise you have to calculate it yourself. Between 18% and 20% of the check amount is generally considered normal.
Not tipping is seen as rude as well as penny-pinching or using change and coins to leave the tip.
The tip is sometimes ‘pooled’ which means shared equally amongst the team members of the restaurant which includes servers/waiters, hosts, bussers and kitchen staff.
Sometimes it is personally given in cash to the waiter or waitress serving you.
Other times, the client leaves a tip by adding a percentage to his check to be charged on his or her credit card and, if the receipt says the name of the server on it, the amount will go to him or her on the paycheck.
American restaurants are usually chain restaurants and they have a large staff working on shifts.
The largest restaurants normally have a host or hostess at the entrance. This person is dedicated to assigning the table, escorting you to the table, taking reservations over the phone and welcoming customers in the best way possible.
American restaurants also have bussers, people who clear tables and take away dirty dishes. They generally don’t speak much English and they do the ‘dirty work.’
American restaurants are also called diners but whereas restaurants are generally more expensive and they serve a precise cuisine, diners differ because they are open up to 24 hours a day and 7 days a week, have a large menu and serve a bit of everything.
Breakfast is sometimes served 24 hours a day upon request.
Tipping is not only ‘customary’ at eateries but also at most services in the United States: hairdresser’s, barbers, spas, taxi, bars, hotels, valet parking. It’s not everywhere 20% of course. At hotels and valet services you would leave a few dollars cash while at the spa or barber about five or ten dollars, depending on the service received.
