Dear Clover,120 years ago
I manage part time a few restaurants and we have travelers from all over the world. Some of them are not familiar with our tipping or gratuity standards. Some of them don't tip anything. I'm not including any negative incidents where the patron intentionally doesn't want to give any tip. If you were a server in one of these situations, and you knew ahead of time a certain group of people will not tip based on your experience, would you include the tip as allowed by your point-of-sale computer system to print out on the tab, or wait until they finish paying and then ask them for more afterwards? Doing this is not possible when the restaurant becomes busy as you can not chase after all the customers who have not tipped or tipped enough. Btw, the good clients who are used to American standards know that one tips 20% for very good service, 15%, basic, and anything below 15% is for unsatisfactory service. If a place gets missed tips once in a while such as 1 in 100 customers, it's probably negligible but if the restaurant is in a very tourist centric place, the missed rate can go up as much as 20 customers in 100. So, again, what would you do if you were the server and the kitchen staff also is dependent on those tips?