For a standard distillery tour in the U.S., a tip of $5–$15 per person is customary and appreciated, particularly if the guide is knowledgeable and provides an engaging, personalized experience. For, shorter tours or free tastings, a tip of $2–$5 is thoughtful, while high-end or private tours often warrant a 10-20% tip.
Yes, in the U.S., a 10% tip is often considered low and potentially insulting for standard sit-down restaurant service, where 15-20% is the norm, but it can be acceptable for mediocre service or in regions where tipping culture differs (like parts of Europe). The perception depends heavily on location, service quality, and the type of establishment, with fine dining expecting more and takeaway sometimes expecting less, but a 10% tip generally signals dissatisfaction with service in America.
As a general rule of thumb, you should consider tipping tour guides around 10%-20% of the total cost. However, many factors will influence this figure, so there is no true “one size fits all” answer. Additionally, it's never compulsory to tip, so don't feel pressured to do so if the tour overpromised or underdelivered.
Your tour guide can make or break your experience when travelling - so when you find a great guide in Scotland do tip them the standard 10%. Tips are equally welcome whether you're taking a private, multi-day, or walking tour.
Typically $25, if it's a place that has multiple people participating in waiting on you(food, runners, tipped out bartenders, bussers) I usually go to about 30% to make sure my my server doesn't lose money by having to pay out other people.
$30 tip on a $200 bill is 15%. 15-20% of the pretax bill is considered standard. If service is exceptional, 20-25% is customary. Never not leave a tip but if you consider the service that bad, you should be talking to the manager.
As a blanket rule, you don't need to tip anyone who earns a salary or performs a trade. That means you don't have to tip doctors, lawyers, teachers, plumbers or cable technicians. "Not only would it not be expected, it would be highly unorthodox and very awkward," says Farley.
A 15% tip is generally appropriate for service that meets expectations but isn't above and beyond. Leaving 15% at a restaurant is considered average, while many patrons choose to leave 20% or more for great service.
overtipped; overtipping. transitive + intransitive. : to tip (someone) too much : to give (someone) a larger gratuity than is normal or expected. He overtipped the waiter. She always overtips.
The recommended attire to visit the distillery is casual and comfortable. No vulgar or profane attire allowed. Be aware that during the spring and summer months, the distillery may be very hot with temperatures exceeding 90 degrees.
Remember the golden rule: "You should tip 20% on the entire service cost, not per individual," says Schweitzer. So if your haircut and blow-dry cost $40 total, and your color was $60, your total service cost comes to $100. That means you should tip $20 divided between the colorist and stylist.
How much should I tip at a restaurant? A gratuity of 20 to 25 per cent on top of the bill (before sales tax) is standard, with extra given for topnotch service. Servers in America work hard for the money – they're generally friendly, knowledgeable and willing to go the extra mile for customers.
Yes, under tipping is rude. It makes no difference if it is $5 or $10. If this is not 15% -20% of the bill, this is under tipping. If you go into a bar, are you expected to tip each time you order a drink to the table, or just one tip at the end when you settle the bill?
Tipping is appreciated but not always appropriate in London. There are some situations where it is customary, for example in restaurants. However, tips in the UK are discretionary and depend on the quality of the service you receive.
In general, a tip of 15% of the bill (before tax) is expected for satisfactory service. For great service you should tip about 20% and for poor service 10% is acceptable. If you go to a restaurant with a group of six or more you can expect that the server/waiter will automatically add between 15%- 18% to the bill.
68 - A product is back in stock after being 85 or 86. If you hear “68 Agave!” you can now again resume your regular Tommy's drinking. This call can also be used to request a restock; “Can I get a 68 on agave please!” 50 - If you hear this while sitting at the bar, be alert!
Psalm 37:21 connects righteousness to generosity. Paul makes it clear that God often blesses us materially so we may bless others (1 Tim. 6:17–19). Generous tipping is a great opportunity to reflect the blessing of God.
2-1-1 is a ratio of the three base components that make up a sour cocktail: 2 parts liquor, 1 part sweet and 1 part sour. If you prefer a stronger or less sweet drink, just adjust the components to taste, using the 2-1-1 ratio as your baseline.
