We love receiving accolades from participants.
Behaving politely should always be our way of doing business. Tipping is a voluntary practice to reward a job well done. Listed below are common services that should receive tips.
Deliveries – Pizza delivered to your home – $3.00-$5.00 depending on the size of the delivery.
Furniture – $5.00 per item per delivery person minimum
Barber/Hair stylist – 15%-20% of the total bill
Shampoo technician - $1.00-$2.00
Nail technician – 15%-20% of the total bill
Colorist – 15%-20% of the total bill
Massage therapist – $10%-15% per massage
Aesthetician – 10%-15% per service
D.J. – $1.00 or more if you ask for a special song
Today, even the seasoned traveler is unsure about who should be tipped and the amount/percentage they should receive. Tips should be earned and in most cases the amount that should be tipped depends on the level of the hotel and the level of the service.
For the business traveler, always make sure you have at least twenty $1.00 bills.
Taxi – 10%-15% of the total fare.
Limo – 15%-20% of the total bill
Shuttle driver – $1.00-$2.00 per bag if the driver assists you.
Baggage Handler/sky caps – $1.00 per bag
Special Assistance – If you are traveling in a wheelchair or with crutches, for special assistance from airport staff, tip at least $2-$5 to the employee who assists you.
Hotel Bellman – $1.00 per bag for delivering bags to your room; $1.00 per bag for retrieving your bags from storage.
Doorman – $2.00 for getting you a cab. Also, if you need to deliver something to a hotel and will only be inside for a few minutes, asking the doorman to watch your car that is parked in front of the hotel requires at least a $5.00 gratuity.
Housekeeping – $2.00-$10.00 per night depending on how expensive the room is and how messy you are.
Room service – Almost all hotel chains add a 20% gratuity to your bill automatically as well as a $2.00 delivery fee when your food is brought to your room. If this is the case in the hotel in which you are staying, then no tip is necessary for room service.
Additional charges – If you ask for something additional to be brought to your room, a $1.00 tip is suggested.
Valet/parking attendant – $1.00 (small town) $2.00 and up (city). Only tip when the car is returned to you.
Coat check — $1.00 or $2.00 per wrap.
Bartender – 10% if you are sitting at the bar, 15% if you are at a table in the bar
Maître d’ – A recent study polling 320 maître d’s stated that tipping the maître d’ for a better table is something one sees just in the movies. If your business meal was orchestrated involving the services of the maître d’ (special table, special requirements), then a $20.00 gratuity or more is acceptable. Once a specific amount is tipped, you may never tip less.
Wine steward/Sommelier – 15% of the bottle of wine with the tip slipped in his hand as you exit the restaurant.
Waiters – 15% in a medium or lower-priced restaurant, 20% in an expensive restaurant. If coupons are used, make sure you tip on the entire bill before deducting the coupon.
Waiters – 10% in a partial service restaurant
10% for unacceptable service
Musician/Orchestra – $1.00-$5.00 if you request a special song.
Takeout – if food is ordered over the telephone, no gratuity is necessary.
Fill the wine glass only halfway.
If the wine you are serving is not rare, pour the wine into a crystal decanter and place on the table.
Most red wines should be served at “cellar temperature” (slightly cooler than room temperature.)
White wine should be chilled in the refrigerator for at least two hours before the meal.
Red wine is served in a round-bowled stemmed glass.
White wine is served in a tulip shaped glass that is narrower at the rim than the red wineglass.
Many people want to know the type of wine to have when eating certain foods. Traditionally red wines are served with red meat, poultry, lamb, game, pasta and cheese. Chicken, turkey and other poultry are complemented by either red or white wines.
Today, drinking wine is not necessarily about what goes best with the meal you are having, but simply about what you like the best.
“What a wonderful and informative week we had. Dolores’ dining presentation was extremely beneficial. Even though I have been teaching Children’s etiquette for five years, this was a great refresher course for me. I also learned things that I did not know concerning tea etiquette and the proper way to use chopsticks. Dolores knows her material and instructs with ease. Everyone feels very comfortable in her non-threatening manner. I especially appreciated all the time given to us concerning each subject that we covered. Thank you once again for giving us such a quality program. I will be sure to keep you posted on my corporate progress.”
Sheryl Trower, PA
Donna Knorr a graduate from the October 2010 Children’s Etiquette Certification Program has been working hard to share her knowledge of etiquette and protocol. Donna recently opened The Piedmont School of Etiquette in Concord, North Carolina. One-hour workshops and week-long classes have been keeping her busy. Donna is teaching an etiquette class at a Christian School and also conducting private lessons. Local NC newspapers have featured Donna and The Piedmont School of Etiquette in articles. She believes that there is a real need for good manners in our country today.
At a young age, Donna competed in beauty pageants and modeling. This is where she learned the importance of etiquette. Donna began her career by teaching diction at a modeling agency and public speaking for Cabarrus College of Health and Sciences. Opening her own etiquette school was always on her mind, she was just waiting for the right time. Good luck Donna! Congratulations on following your dream.
The etiquette of modern tipping has become so vague that consumers are confused about what is expected and why. The art of tipping comes without instructions, so some people just do their own thing and hope that their action will get them the kind of service they value.
Tipping goes back to the 18th century where in English Inns and Coffee Houses it was customary for the patron to drop a coin into a box placed on the wall for benefit of the servers. On the box was a little sign which said TO INSURE PROMPTNESS. Later, just the initials of the phrase were put on the box.
Since the late 1970s for casual dining, the going rate has been 15%. That is still the norm. In better restaurants, 20% or more is given, depending on service. Tips are a way of expressing satisfaction. Tipping is not a duty or an essential thing. It is an act of kindness for good service.
If you tip less that 15%, it is because you felt the service was well below expectations. If you are unhappy with the service, leave a 10% gratuity and, if the owner or maître d’ is available, discuss your issues with them if your waiter did not acknowledge your complaints.
Most people are left wondering what should I tip? Without a calculator or tip table, you have two choices. 15% of the bill before taxes is standard. Take 10% of the total, divide that number by two to get 5%, add those two figures and you will have your tip amount. (Ex: Your bill is $44.24, 10% is $4.42 and half of that is $2.21, add those two numbers and you get $6.63, which is 15%) If you include tax and tip on the total, your tip will come to approximately 18%.
20% is customary in fine restaurants or for parties of six or more people. Upscale restaurant policies usually require all tips to be pooled at the end of the evening and shared between the wait staff, the waiter, the assistant waiter, maître d’, etc.
There are no “rights and wrongs” when it comes to tipping. Behaving politely should always be our way of doing business. Tipping is a voluntary practice to reward a job well done. No one has a license to be rude. It has nothing to do with manners.
Our one day Business Etiquette Seminar, “Power, Presence & Style”, held on Tuesday, September 20, was a huge success. The fifteen participants in the class were from finance, legal, accounting, medical, sales, nutrition, and education. The sharing that was done by different industries is always electrifying. Participants attended from California, Kansas, Washington D.C., Virginia, Maryland and Georgia. Topics covered during the day began with the Power of the First Seven Seconds and continued with Correspondence, Networking, Dining, and Professional Dress for Men and Women.
At the end of the day, participant feedback always keeps our company on track. The following are a few of their comments:“There were so many small details that I picked up today, which will help me in my professional and networking settings.” “Very, very helpful. It covered all areas that I was uncomfortable with in my professional field. Self-Presentation and Networking Skills will certainly make a positive difference. I liked the information on how to start conversations at cocktail parties and what to do at the bar and food table.” “I will never forget the dining skills I learned today. Mom failed to tell me a few very important things.” “Having just graduated from college four months ago, I think every business professional should have this etiquette class.” “I learned something new in every section that was presented during the day. The rules for the cocktail reception are something I will use until the day I die.” “This course was invaluable! Not only for use in corporate America, but as I travel to other countries and large cities in the USA.” “I don’t know how I got this far in business without knowing all of the wealth of material that you presented today. All aspects of the course were extremely informative.”
For our professional dress training, our classroom is in the beautiful Neiman Marcus Atlanta store. Thomas is pulling his business casual selecton that he will present during the afternoon training session.
-Thomas White, Maryland