My name is Robert Goldsmith and I am an expert tipper!

I have been traveling the united states and have documented my journey of how to tip and who to tip in this country.

Some people don’t know how to or who to tip so I think it was important for me to start a blog about it in case anyone was in a hurry and needed a gratuity resource.

I have even started a blog about it called “Dude, Thanks” so that others can learn from my experiences.

Because let’s face it – nobody knows gratuities as I do!

How it began

I’ve been a chef, a waiter a bartender for over 20 years. I started out as a dishwasher in a small town in Wisconsin and worked my way up.

I’ve waited tables at some of the most prestigious restaurants in the country. I know what it’s like to be on the receiving end of a poor tip, or no tip at all.

And so, when I began traveling, I made it a point to learn about the tipping customs in each place I visited.

I was surprised to learn that the rules for tipping vary from country to country. In some places, a service charge is automatically included in the bill, while in others, it is customary to leave a tip of 10-20% on top of the bill.

Why I decided to become a gratuity guru

I was at a festival and there was a beer stand and a food stand right next to each other.

I noticed that only the beer stand was getting tipped and not the food stand.

I wondered why that was, as a society where we trained that people pouring beer deserve a tip vs the people making our food?

I’ve done both jobs and if it’s just pouring beer vs. mixing cocktails, that is easier than cooking food.

So, the question was why does one get a tip and the other not, they were both offering a service.

It made no sense, so I had to find out!

What I’ve learned

The United States is one of the few countries where it is customary to leave a tip of 15-20% on top of the bill, regardless of whether service was good or not.

Of course, you can always adjust the amount based on the quality of service you received.

But remember, a poor tip is better than no tip at all.

There are a few exceptions to this rule. For example, if you are dining in a restaurant that includes a service charge on the bill, you do not need to leave an additional tip.

And if you are ordering take-out or delivery, it is customary to leave a tip of 10-15%.

Who gets a tip

It’s not just food and beverage service that deserve a tip, there are other people who provide a service that you can also, but not required, can tip.

Some of these people include:

So that is where my journey on Dude, Thanks begins. I will continue to blog about my findings and hope that you, the reader, can find this information helpful.

Until next time!

Robert Goldsmith