Here's a tip: give generously to restaurant servers
Most Americans who dine out are a grateful bunch. According to a recent Zagat Top Restaurant Survey, the average restaurant tip in the United States is 18.7 percent.
Social etiquette supports tipping generously when we're pleased with the subtle nuances and finesse of professional service -- and sometimes even when we're not.
The reason for tipping up to 20 percent for table service -- service that comes with knowledge of how menu items are prepared and all the daily specials -- is an argument I can't win with my dad, who turned 85 Sunday.
But you've got to love a guy who takes my mother out to dine, still wooing her after 60 years of marriage by saying that no chef cooks better than she does.
I still remind him that times have changed.
I waited tables, slinging burgers and brew, to supplement my income as a young copywriter in New York City and later as a teacher in Charolotte Amalie, St. Thomas, back when servers were known as "waitresses" and "waiters."
The lessons learned while serving the dining public were invaluable. It's tough work. Good service happens when everyone behind the scenes is in sync.
For the sake of full discloser, many of my friends have chosen to be restaurateurs and two of my children enjoy jobs in the hospitality industry, where they and their fellow employees rely on tips.
I tried to trace the history of tipping, but could find only disputed information dating back to the 16th century. I find it unlikely that folks back in the 1500s created the acronym "to insure performance."
All that said, ever since the smoking ban went into effect on Jan. 1, I've been keeping tabs on local servers. They keep asking if I've filed this column yet. While most are upbeat and say the smoking ban has had little impact on tips, they suggest inclement and unseasonably cold weather has kept some familiar faces away the first half of the year.
One consequence of the no-smoking ban, however, is that some guests now get up and down during dinner to go outside to smoke. Servers said this practice can be distracting to the rhythm of good service.
Did you know?
Naperville boasts 272 eateries. From neighborhood joints and fast-food to casual and fine dining -- and just about every cuisine in between -- this leap year you could dine out daily in Naperville from Jan. 1 until Sept. 28 without ever duplicating a restaurant. See the restaurants posted at www.napervilledining.com.
Today, the acceptable tip for food servers and bartenders is 15 percent to 20 percent of the total bill. Dine Naperville offers a complimentary handy tipping chart, available at the office of the Naperville Convention and Visitors Bureau, 212 S. Webster, Suite 104.
On average, local servers are paid a tip-based hourly wage of about $4.40 by their employer. That's about $176 for a week before taxes.
Employees who are tipped rely on and appreciate gratuities to supplement their hourly wage.
Team agreements at many restaurants require servers to "tip out" their support staff -- bar back, bartender, food runner and busser -- at the end of every shift.
For economies of food portions and expense, most servers welcome guests to share entrees for a taste of the best dining experience. While some restaurants may charge a minimal "extra plate" fee, many don't. You can tell a lot about a server's true hospitality if you ask to share.
Many choices
Just as the job of server is a choice, so is dining out. But both are necessary to bolster Naperville's economy.
When I dine out, I simply figure an extra $2 for every $10 of food and beverage I order.
If a restaurant seems expensive when I read the menu posted in the window, I usually don't enter because, obviously, the menu will be just as expensive when I sit down.
I admit, regular dining in some Naperville restaurants is beyond my budget. And some casual establishments are disappointing.
But plenty of Naperville eateries are just right for every taste and every budget.
Here's to warm weather, dining out and a good season for our local economy all around town.