Poll

2 votes (3.33%)
1 vote (1.66%)
30 votes (50%)
17 votes (28.33%)
2 votes (3.33%)
5 votes (8.33%)
9 votes (15%)
No votes (0%)
No votes (0%)
3 votes (5%)

60 members have voted

jonfourtwenty
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August 9th, 2011 at 1:40:02 PM permalink
I read somewhere that you should tip 100% of the
cost of the meal if you have been comped a freebie.

Does anyone do this?

I usually qualify for food and beverage comps (but
so far no room comps) and tend to tip about double
my usual amount up to 50% of the bill.

I find this figure is a fair amount as it allows me to
give something more back to a casino that I already
like but any more would defeat the purpose of being
comped in the first place.

What do you think of schemes like MGMs M life where
you can keep track of your comps with a running total?
I like the new system myself as you can virtually eat
for free (or half price with a generous tip) for the last
few days of your vegas trip.
Gabes22
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August 9th, 2011 at 1:52:07 PM permalink
I think even 50% is generous. I would tip about 33%. It would be significantly more than if you just ate there and gave a standard tip. But once you start nearing or exceeding the 50% mark, you negate the purpose of the comp in the first place. Treat it like you are at a bar and got a few few drinks after paying for a few.
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matilda
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August 9th, 2011 at 1:55:30 PM permalink
How much do people tip at a comped buffet? Or any buffet comped or not.
jonfourtwenty
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August 9th, 2011 at 2:07:05 PM permalink
Quote: matilda

How much do people tip at a comped buffet? Or any buffet comped or not.



I tipped $10 at the Bellagio breakfast buffet which was
comped. I instantly regetted it as I thought it was too
much for someone to bring me some coffee. With
hindsight I would have tipped half of that.

Normally I would tip a couple of bucks per drink.
waltomeal
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August 9th, 2011 at 2:10:35 PM permalink
I agree that more than normal is appropriate. How much more depends in part on whose comp it is.

If it's a comp on my own players club account, then I'll tip a little more than normal (but I don't go crazy, because I've already paid for the meal with my play). If someone else is treating me on their comp account, then I'll tip quite a bit more than usual.
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boymimbo
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August 9th, 2011 at 2:10:46 PM permalink
In theory, you should always tip BASED on the value of the comp. So, for example, you're at a restaurant and they have a BOGO coupon promotion where the 2nd meal is free based on the value of the 1st meal. Say that the bill comes out to $40 but should have been $60 based on the value of the BOGO. I tip based on $60.
If a meal is completely comped I still leave a tip based on the value of the comp. I would think that the tip should be based on what the meal is worth versus how much you actually paid. It would completely suck if the expectation was that a comped meal would not be tipped... I could see alot of spit in one's meal and very awful service if this was the case.

For a buffet, I usually tip 5% or about $.50 each time the wait staff come to the table. On a $40 buffet for 2, that might be $2. If the server has been especially good at keeping the drink cup full or clearing plates, I'll up that tip to $5. Of course, at the casinos in Ontario (as mentioned in another post) are unionized and a food and beverage worker (at Casino Brantford) makes $13.85/hr as of April 1, 2010, so I don't worry too much about tipping as much.

When you think about a full - service restaurant, the server probably is making minimum wage and pays attention to your table (1) greet (2) order drink (3) bring drink (4) order food (5) put order into computer (6) get and deliver food (7) refills more drinks (8) gets and delivers more food (9) takes away plates (10) computes and brings bill (11) collects credit card or cash (12) brings back credit card or change.

Hence the larger tip. Whereas at a buffet, the bill is already prepaid and it is the server's job to essentially bring you a drink and clear away plates.
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Wizard
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August 9th, 2011 at 2:16:37 PM permalink
I tip a little more than what I would have a paid full price for the meal. It shows a little class that you're appreciative of the comp. However, if I paid with points, then I just tip as normal. Maybe it is a fine line, but I consider points to me more like cash.
"For with much wisdom comes much sorrow." -- Ecclesiastes 1:18 (NIV)
boymimbo
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August 9th, 2011 at 2:37:38 PM permalink
Out of curiousity, does the wait staff ever relay back to any pit boss or reward system that you tipped more? I'm confused on why someone would tip MORE than the value of the comp. Who is appreciating the fact that it's a comp?

I don't get it.
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benbakdoff
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August 9th, 2011 at 2:40:50 PM permalink
Using a comp or paying cash makes no difference. I tip the same in both cases. I'm not sure I understand tipping more because of a comp. Those comps were issued for a reason. It reminds me of the " I'm playing with their money " logic.

I tip 10% at buffets, comped or not. Used plates don't always get cleared in a timely fashion but I don't hold that against the server who I assume is overworked.
gofaster87
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August 9th, 2011 at 2:51:01 PM permalink
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Nareed
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August 9th, 2011 at 3:52:27 PM permalink
I tip more whan I don't pay, or when I get a big discount.

Years ago a coffe shop chain, Restaurantes California, ran a promo involving a card you got punched after each visit. You got progressively larger discounts for the next visit as you got more punches. I think after 50 you got a 100% discount for up to 4 people. Of course, punching the cards yourself was easy.

A friend did just that, after waiting a couple of weeks, then brought along three others for dinner (he invited me but I declined). Naturally they ordered about twice as much food they would normally. And just as naturally they paid nothing. But they left about a 30% tip, which wasn't bad at all.

It's still theft, but at least they didn't stiff the waitress.
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dwheatley
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August 9th, 2011 at 3:56:31 PM permalink
Minor hijack: Why do we tip based on the value of the meal instead of the amount of work the server puts in? I like to tip based on the # of trips, especially special trips, or things we get. I'll drop $5 on a $10 breakfast for 2 if my coffee gets refilled but I'll tip the same on a $40 meal if we each get a drink and an entree.

That being said, I'd tip the same whether the meal was comped or not. Maybe a little more if its a hassle for the waitress to handle a comped cheque?
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Tiltpoul
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August 9th, 2011 at 4:09:30 PM permalink
As I typically eat at a buffet by myself, I usually tip 1-2 dollars based on service. However, if I don't get a drink refilled or my plates cleared, it may be pocket change at that.

At a restaurant I would tip 15-20% based on what the cost of the meal would have been. Again this is based on service levels, just as if I were paying. I do tip a minimum of $2 at a restaurant, even if by myself for a cheap meal.

I have a problem tipping at places like ice cream shops, coffee shops and delis, especially when the drinks etc are way over priced anyways.
"One out of every four people are [morons]"- Kyle, South Park
TomG
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August 9th, 2011 at 4:10:12 PM permalink
Other than a buffet, the only restaurant meals I eat are comped. So less than or more than is not applicable. The comps they give me are for $15, so I leave $5. If I felt I was 'supposed' to leave more, I wouldn't eat there and would leave zero
Paigowdan
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August 9th, 2011 at 6:09:20 PM permalink
Quote: gofaster87

I tip 20% regardless of comp or not at restaurants and 10% at buffets.


Very good rule of thumb.
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Wizard
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August 9th, 2011 at 6:55:26 PM permalink
I think it is an unspoken rule of etiquette in Vegas that when you are given a comp you are expected to tip a little more. Lots of times when somebody writes me a comp they emphasize, "This doesn't cover the tip, so be sure to take care of your waiter yourself." They tend to emphasize the words "tip" and "waiter," as if tipping extra is how I should show my gratitude for the comp. Maybe it is just a lot of hot air, but if I'm given a comp I don't mind giving an extra 5% in the tip.

This can go too far, however. I told this story before, but once I had a comped dinner with a friend and his host at a fancy restaurant at the Wynn. It came time to order wine and the host volunteered to pick one. Personally, I'm happy with any bottle worth at least $20, and my friend probably couldn't tell the difference between $2 wine and $2,000.

When it comes time for the bill the wine was about $800. Jeez! It then erupted into a debate if you had to tip the full way on a really expensive bottle of wine. I argued no, because it takes the safe effort to open and pour an $8 bottle as $800. An 18% tip on $800 is $144, which seems ridiculous for opening a bottle and pouring a few glasses.

My point is not to start that debate, but that I think the host deliberately ordered an expensive bottle so that the waiter would get a big tip on it.
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gofaster87
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August 9th, 2011 at 7:10:22 PM permalink
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Nareed
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August 9th, 2011 at 7:23:04 PM permalink
Quote: Wizard

When it comes time for the bill the wine was about $800. Jeez! It then erupted into a debate if you had to tip the full way on a really expensive bottle of wine. I argued no, because it takes the safe effort to open and pour an $8 bottle as $800. An 18% tip on $800 is $144, which seems ridiculous for opening a bottle and pouring a few glasses.



That's one way to look at it.

Another is that the skill required to tell 1) a good vintage and 2) one that goes well with what you've ordered, is worth a lot more than the effort of uncorking a bottle and pouring a few glasses. Therefore it deserves a bigger tip.

Yet another way is that you got an $800 for whatever you choose to tip. You don't say, but I assume the bottle was worth much more than the meal.

I would tip more, but not $144. Actually I'd be embarrassed not to tip more, given the value of the wine. But I can bear embarrassment more easily than a hit to my pocket book.

Full disclosure: given my experiences with wine during meals, if offered wine with a comped meal I'd ask for a glass of whatever they have already open. I can tell $2 from $2,000 wine, but not a $50 from a $2,000 bottle to save my life. It would be a waste and would enrage any sensible oenophile.

Quote:

My point is not to start that debate, but that I think the host deliberately ordered an expensive bottle so that the waiter would get a big tip on it.



Oops?
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gofaster87
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August 9th, 2011 at 7:29:18 PM permalink
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Toes14
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August 9th, 2011 at 7:41:23 PM permalink
I don't play enough to get comps in general, but if I did it wouldn't change my tipping any. I'd still start at 15% and adjust up/down based on service, or at 10% for a buffet. Why should I change my behavior simply because I'm being rewarded by the casino?
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Wizard
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August 9th, 2011 at 7:53:24 PM permalink
Quote: gofaster87

You're talking about a Sommelier not a waiter. Waiters are not usually experts on vintage wine and I haven't seen many people tip Sommeliers for their suggestions. They're highly paid to begin with.



In our case I don't recall anybody helping us choose the bottle; the host did it by himself. If you're supposed to tip the sommelier directly, I'm not aware of that rule of etiquette. I always figure the waiter shares the tip to whoever else I came in contact with that provided some service to me.
"For with much wisdom comes much sorrow." -- Ecclesiastes 1:18 (NIV)
gofaster87
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August 9th, 2011 at 7:59:44 PM permalink
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Tiltpoul
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August 10th, 2011 at 4:38:34 AM permalink
Quote: Wizard

In our case I don't recall anybody helping us choose the bottle; the host did it by himself. If you're supposed to tip the sommelier directly, I'm not aware of that rule of etiquette. I always figure the waiter shares the tip to whoever else I came in contact with that provided some service to me.



Yeah, while your host may have had good intentions in giving you a fantastic bottle of wine, I think in this case you shouldn't be expected to tip based on what the casino may have charged for the wine.

I'm not familiar with markups on vintage or expensive alcohol. My guess is they make a bit of money, although not a ton, when they sell that particular bottle. Regardless, I would tip on how much I would normally have paid for a nice bottle (i.e. if you pay $50 for a bottle of wine, then tip $5). I probably would be considered cheap in that sense, but if you didn't pick the wine yourself, then you shouldn't be expected to tip to that cost.
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cardshark
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August 10th, 2011 at 5:40:54 AM permalink
My partner orders the NY Strip for $32 and I order the ribeye for $40. We both get the same service, but if we tip as a % of the bill, I would have to tip more than my partner.

Tipping as a % of the bill doesn't make much sense, in my opinion. Forget the bill and tip the $ amount that you think the provided service merits.
Nareed
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August 10th, 2011 at 6:58:56 AM permalink
Quote: Wizard

In our case I don't recall anybody helping us choose the bottle; the host did it by himself.



Do you think he picked one he thought you'd like, or solely based on how much it was worth?

Quote:

If you're supposed to tip the sommelier directly, I'm not aware of that rule of etiquette.



I've never ordered wine at a palce that has one, so I wouldn't know.

Quote:

I always figure the waiter shares the tip to whoever else I came in contact with that provided some service to me.



Typically waiters, like dealers, either pool tips or they don't. Either way, a portion of the tips goes to the bus boys and in some places to the kitchen staff.
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ThatDonGuy
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August 10th, 2011 at 8:41:10 AM permalink
I tip what I would have tipped had it not been comped - usually 15% for "ordinary" service, or 20% if it was notable (in a good way).

I used to tip 10-15, but I am under the impression that the IRS somehow finds out how much each server's tables' bills were and assumes something like an 8% tip for income purposes. ("But all I did was deliver a bottle to a table!" "Yes - a $50,000 6L bottle of Cristal; that'll be tax on $4000, thank you very much.")
Asswhoopermcdaddy
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August 13th, 2011 at 9:07:06 AM permalink
Quote: Wizard

In our case I don't recall anybody helping us choose the bottle; the host did it by himself. If you're supposed to tip the sommelier directly, I'm not aware of that rule of etiquette. I always figure the waiter shares the tip to whoever else I came in contact with that provided some service to me.



Depends on the restaurant. Some fancy places have a separate line on the bill that breaks out waiter gratuity and sommelier gratuity. In such an instance, there is no sharing. How much I tip in this instance depends on a number of factors; how good the wine is, how good was the recommendation, did the sommelier do his/her job correctly:
1.) Offer suggestions (the pairing s/b be correct....dinner wines with dinner, desert wines with desert, etc)
2.) Display the wine prior to uncorking
3.) Sample in front of client with proper utensil [cause if its soured or shit, I'm going to dock your tip]
4.) Pour w/o dripping cause every drop counts [wrist action baby]
5.) Client taste test / approval
6.) Pour again w/o dripping
7.) Follow-up, pamper, and
8.) Don't forget to offer suggestions for a desert wine

Keep in mind I've only been to 2 places that had this broken out. And since both had expensive meals with modestly expensive wine, the tip for the recommendation by the sommelier and tip for the food was similar. I would feel less obligated to tip the sommelier more if I ordered a cheap bottle or the recommendation was poor. I would certainly tip them more, if I had a cheap dinner and a really expensive bottle.

In places where the gratuity is not broken out, I assume they either share or have a % based system.
CrystalMath
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August 15th, 2011 at 2:05:34 PM permalink
Quote: ThatDonGuy

I tip what I would have tipped had it not been comped - usually 15% for "ordinary" service, or 20% if it was notable (in a good way).

I used to tip 10-15, but I am under the impression that the IRS somehow finds out how much each server's tables' bills were and assumes something like an 8% tip for income purposes. ("But all I did was deliver a bottle to a table!" "Yes - a $50,000 6L bottle of Cristal; that'll be tax on $4000, thank you very much.")



I never looked at it that way, but the IRS is probably severely underpaid by waiters/waitresses.

Personally, if I go to a really nice restaurant, I know the price and I know what the tip will cost me. If I don't want to pay the tip, I shouldn't go. I typically tip 20%, but I will tip a little more on cheap meals. When I'm comped, I leave a little more, but 100% is crazy; turns a comp into a 20% savings.
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AcesAndEights
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February 20th, 2012 at 10:33:27 PM permalink
Resurrecting a necropost here, but I just had this dilemma at a local casino after having a comped dinner using points. I got a nice spread of sushi that is normally $35 since the pit boss said I had plenty of points for a couple meals. I tipped $5 which now I feel bad about, since it's actually less than 15%. However, all I had in my wallet was five singles and then bigger bills. In retrospect, I should have just gotten change or left $10.

This was literally only the 2nd time I had eaten a comped meal; the first time I believe I tipped something like $5 on a $12 breakfast at the Flamingo in Vegas, so much more generous from a percentage perspective. I think in the future I'm going to stick to "about the same" as I would for the meal if it weren't comped.

BTW1, this thread comes up 2nd on the Google for "tip comped meal." The Wizard's SEO reigns supreme :).

BTW2, the Wiz said
Quote: Wizard

I tip a little more than what I would have a paid full price for the meal. It shows a little class that you're appreciative of the comp. However, if I paid with points, then I just tip as normal. Maybe it is a fine line, but I consider points to me more like cash.


What's the distinction here? I thought getting a comped meal meant using the points on your player's card account...to get a comped meal...
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winmonkeyspit3
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February 20th, 2012 at 11:28:25 PM permalink
I typically receive a $16 or $20 comp to the diner based on my blackjack play. Regardless of whether I use the full amount of money I always tip $5, I normally eat late at night after playing, so I know that the servers will be receiving much less volume at this time so I feel it is appropriate. One time my friend came to the casino with me and I was given a $30 comp by request for the two of us. We used most of the comp, and we decided to give an $8 tip, which I considered to be reasonable if not a little bit on the generous side. I would never tip $15 to 20 for my burgers or pasta dishes as I feel this essentially negates the comp that I have accrued with my play. If I play during the day and get a buffet comped (Always a $20 comp given regardless of the time of day), I tip $2, $3 if the server is friendly or goes above and beyond. Once I went to the buffet with my $20 comp and the meal was only 9.95, and I was informed by the cashier that I could order a dozen wings or an 8 oz steak from the menu to bring up to my room for later. I opted for the wings, and the order took over an hour to arrive. I was done with the buffet in about 30 minutes, and after waiting so long decided to give only a 2 dollar tip because of the poor service.
Triplell
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February 20th, 2012 at 11:51:44 PM permalink
To this day, I've never understood tipping as a percentage of the cost of the meal, although I continue to do it.

I am a generous tipper, compared to my friends. Regardless of service, I always tip 20%. The main reason being that I myself am well off and I have family who make a living as servers/waitresses. My friends and I often get into small arguments/discussions over tipping, as most of my friends tip very little to nothing.

I tip for the sole reason to make up the difference in cost of minimum wage.

I'm thinking about switching to a flat rate tipping scheme of $3 per person I'm paying for dinner. The reason being is if I go out for drinks, the costs are often inflated. As someone who primarily drinks beer, it seems a little ridiculous that a meal with 3-4 beers would cost me roughly $32 dollars, and thus I should tip roughly $6.5. On the other hand, the same meal, drinking ice tea, would be about 50%, or $3ish dollars. The effort to pour ice tea is surely not worth double that of pouring a beer.

----------------------------------------------------------
On the other hand, I always tip better when my meal/drinks are free. If I am gambling, I'll often make a point to give an initial tip of $5 to the waitress the first time she comes around. This usually leads to them coming back more promptly for drinks. However, most are not idiots and quickly catch on after my next tip is only a dollar.
DJTeddyBear
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February 21st, 2012 at 5:47:01 AM permalink
Quote: Triplell

To this day, I've never understood tipping as a percentage of the cost of the meal, although I continue to do it.

I assume you mean that a waiter doesn't work extra for a $60 meal than a $30 meal, so why is the tip double?

I have zero clue if my assumption is correct, but...

I think at the more expensive restaurants, there is a lot more prep work that the wait staff does - or that the support staff does for them. Note that the wait staff will tip out to this support staff.

Additionally, there may actually be more wait and support staff employed, with fewer tables to cover, therefore, the total of their sales volume may not be significantly higher than for a waiter at a cheaper restaurant.
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pokerface
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February 22nd, 2012 at 2:58:05 PM permalink
I think it doesn't make any sense to distinguish between comped or paid meals, particularly for buffet.
You pay at the entrance, with you credit card, cash, coupon or charge to your room.
Either way, the waiters inside don't know and don't care your meal is comped or not.
Why should you tip differently? It would be unfair to them.
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98Clubs
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February 22nd, 2012 at 3:59:02 PM permalink
Back in the 90's Foxwoods Dinner Buffet included grilled Salmon and an 8oz Sirloin. I used to load up on the Salmon with steamed rice and the authentic NE beans. That was $13.95 (comped of course). A pink and white chip went on the table ($3.50): never cash. Thats 25%... more than "normal".
Some people need to reimagine their thinking.
EvenBob
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February 22nd, 2012 at 4:01:47 PM permalink
I chose 'I Am Jerry Logan. Whats Tipping?'
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monet0412
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September 28th, 2017 at 9:27:05 PM permalink
Quote: Wizard

This can go too far, however. I told this story before, but once I had a comped dinner with a friend and his host at a fancy restaurant at the Wynn. It came time to order wine and the host volunteered to pick one. Personally, I'm happy with any bottle worth at least $20, and my friend probably couldn't tell the difference between $2 wine and $2,000.

When it comes time for the bill the wine was about $800. Jeez! It then erupted into a debate if you had to tip the full way on a really expensive bottle of wine. I argued no, because it takes the safe effort to open and pour an $8 bottle as $800. An 18% tip on $800 is $144, which seems ridiculous for opening a bottle and pouring a few glasses.

My point is not to start that debate, but that I think the host deliberately ordered an expensive bottle so that the waiter would get a big tip on it.



Comped Meal with Wine and 1 Johnny Blue
Total: $1156.00

Tips:
$5 to the person seating us
$20 to the Sommelier ($800 bottle of wine)
$60 to the Wait Staff (Apprx. $356 for the food)

I used to think along these lines. I thought there can't be much difference between an 80 dollar bottle of wine or an 800 dollar bottle of wine.

After dinner this evening I was proven wrong... completely wrong!!

I took my Uncle out for his Birthday (64) along with the wife. I started to look at the wine list and I know the Sommelier at the 4 Queens. Last year for his birthday we just had the usual chateau fuisse pouilly fuisse ($75) but we did order a $300 bottle of Dom Perignon.

Without question even someone like myself who has no wine knowledge what-so-ever can tell a major difference between a 20 dollar bottle of Champagne and a bottle of Dom. The Dom is by far superior.

So this year I wanted to test this theory that the huge mark up on wine was bologna. I was going to order a bottle of this 550 dollar white burgundy but they were out. So I looked at the Red and they had one marked up at 795.00. I was informed that the best you can do for this bottle is 500 at wholesale. The professional told me this wine was very dry and earthy and actually I prefer dry. He directed me to a bottle that was 275 and had great value for the price but I wanted to try the more expensive wine. He told me they only had two bottles left and this bottle was the first pick or press or whatever it was and that it was just under 20 years old.

So he brings out the strainer and decanter. It took him a good while to get the cork out since it has been in there about 20 years and he was being careful not to break it...

Well this time when I smelled the cork it was a huge difference compared to any wine cork I ever smelled. It was very robust or pungent or whatever the word is that you should use in such situation. My point is I could tell a huge difference and once again I don't know anything about wine.

He took the first sip from his Tastevin. I didn't even notice and he poured me a small sample and I asked if he tasted it and he said he did. I made some joke about vinegar and he joked back about getting a chair and another glass to enjoy this wine with us. I took my first sip and all I can say is WOW... just amazing how different the taste was compared to a 30 or even a 100 dollar bottle is. It was also a huge difference between that first sip compared to the next pour 10 mins later or so when the wine opened up or breathed or decanted or whatever it does. You could really taste how it mellowed. It also had a more warming effect like brandy.

Anyways... I will not be making snide remarks about these people who pay high prices for wine because now I see the difference or light as it may be. I can only imagine what a 10k bottle or 100k bottle would taste like. I can't say that I understand fully but I can respect why some people pay large sums for very old vintage or certain bottles of wine. There really is a difference between something like E&J Gallo and the wine we had which was called Chateau Margaux 1998.

I took the bottle home because it is the most expensive bottle I ever ordered.
I did look it up and you can get it for 500 online.

Last edited by: monet0412 on Sep 29, 2017
RS
RS
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September 28th, 2017 at 10:52:59 PM permalink
Interesting review.

I don't care much for wine but have drunk it on a rare occasion. I think on average there's a decent difference between the cheap stuff and the expensive stuff, but that doesn't mean that the expensive stuff is always better tasting or preferable than something cheaper. After all, everyone has different tastes and preferences.

One of my friend's dads (wtf how do you say this properly because that doesn't seem proper?) really likes Old Crow -- it's about as bottom of the shelf whiskey as you can imagine. I doubt you can even find it at the "fancy" grocery stores like Vons. But he drinks that mixed with Mountain Dew in a tiny little Styrofoam cup, like a damn hobo. But he can afford pretty much any kind of whiskey or alcohol he wants (like he could drink a bottle or two of Dom Perignon every night and be fine financially).


I think I remember hearing that at blind taste tests, Johnnie Walker Black was preferred over Johnnie Walker Blue, even though the blue label is significantly more expensive....but don't quote me on that one.
FleaStiff
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Mosca
September 28th, 2017 at 11:08:03 PM permalink
Quote: jonfourtwenty

I read somewhere that you should tip 100% of the cost of the meal if you have been comped a freebie.
Does anyone do this?

That is excessive but please remember 'cost' of a meal is NOT the 'price' of the meal.

The Venetian's check out receipt itemizes each meal tab and each tip separately and their computer zeroeos out according to its own whims. Room service tabs and room service tips were all comped for me but itemized on the bill.

I believe the appropriate tip is 'just a tad bit more generously than you normally would tip for that meal'.
BTLWI
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September 29th, 2017 at 3:42:53 AM permalink
In a diamond lounge do I need to tip based on cost of the drink?
Mosca
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September 29th, 2017 at 8:38:27 AM permalink
Quote: RS

One of my friend's dads (wtf how do you say this properly because that doesn't seem proper?)



"A friend of mine's dad..."

The way you wrote it would be correct (but a bit awkward) as "One of my friend's dad...", leaving off the s, as dad in this case is neither possessive nor plural. I seems like it should be plural to match "friend's", but "friend's" is sounding plural while acting possessive.

I would have written, "My friend's dad...", because it doesn't really need the qualifier that the dad is the father of one of many friends.

Kind of a case where spoken English doesn't transfer well to written English.
A falling knife has no handle.
Ibeatyouraces
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September 29th, 2017 at 8:41:26 AM permalink
Quote: Mosca

"A friend of mine's dad..."

The way you wrote it would be correct (but a bit awkward) as "One of my friend's dad...", leaving off the s, as dad in this case is neither possessive nor plural. I seems like it should be plural to match "friend's", but "friend's" is sounding plural while acting possessive.

I would have written, "My friend's dad...", because it doesn't really need the qualifier that the dad is the father of one of many friends.

Kind of a case where spoken English doesn't transfer well to written English.


He could've said "one of my friendies daddies"
DUHHIIIIIIIII HEARD THAT!
AxelWolf
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September 29th, 2017 at 8:43:25 AM permalink
Quote: BTLWI

In a diamond lounge do I need to tip based on cost of the drink?

If that's the case you should just 86 yourself from the Dimond lounge.


Just curiouse, what do you tip on your handpays?
♪♪Now you swear and kick and beg us That you're not a gamblin' man Then you find you're back in Vegas With a handle in your hand♪♪ Your black cards can make you money So you hide them when you're able In the land of casinos and money You must put them on the table♪♪ You go back Jack do it again roulette wheels turinin' 'round and 'round♪♪ You go back Jack do it again♪♪
Mission146
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September 29th, 2017 at 8:57:51 AM permalink
Quote: Mosca

"A friend of mine's dad..."

The way you wrote it would be correct (but a bit awkward) as "One of my friend's dad...", leaving off the s, as dad in this case is neither possessive nor plural. I seems like it should be plural to match "friend's", but "friend's" is sounding plural while acting possessive.

I would have written, "My friend's dad...", because it doesn't really need the qualifier that the dad is the father of one of many friends.

Kind of a case where spoken English doesn't transfer well to written English.



The father of one of my friends?
https://wizardofvegas.com/forum/off-topic/gripes/11182-pet-peeves/120/#post815219
BTLWI
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September 29th, 2017 at 9:06:57 AM permalink
Quote: AxelWolf

If that's the case you should just 86 yourself from the Dimond lounge.


Just curious, what do you tip on your handpays?



Was doing $5 per $1000. Now down to $10-20 max. $5 on $2K or less. I'd go higher if slot attendants had any juice locally but they don't and the slot supervisors can't accept tips AFAIK I need to check on that.

I was going to go with $1-2 per drink in diamond lounge when I go there in a week. Hopefully it will be celebratory after I win the $1,000,000 first place in the TournEvent on Oct 4.
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