Because theyre not a monster.
There’s only once I completely stiffed a server because she was beyond ridiculous…and I still went to the manager, explained the situation, and gave him money and stated it was for the kitchen and the other staff who put out a good meal…but not to be shared with her.
WTF?
This is the same argument I made earlier on why you should tip on the price. The cost of the food varies too. There can be a $20 pasta dish and a $50 prime filet. The server does the same work to serve both dishes. If you ordered prime filet would you leave a tip based on the cheapest dish on the menu?
How did you determine what the cost of a normal bottle of wine is?
I completely disagree.
From the wine menu.
That is not a particularly meaningful response. The expensive bottle you ordered and didn’t like was on the same list then. What made you think the price you wanted to use was the “normal” price. I dine out in NYC all the time as it’s where I live. I go to places with extensive wine lists all the time. I’ve been in places where its a struggle to find a bottle for less than $100 that I would want to drink and where many bottles cost a least a few hundred and where the top end is well into 4 figures. I would have no idea what normal means in that context.
And therein lies the fickleness and randomness of the US tipping culture.
/ ducks & slips away for any further discussion on the tipping matter 
#BTDTOCHTMT
ps: tipping 20% on anything is likely irrelevant for anyone who deems any bottle cheaper than $100 “undrinkable.”
Well you did decide to move and live here. So who’s crazier? 
First of all, I don’t remember what the wine was, nor its cost. Let’s say it cost $300. Most, or many, of the wines on the list were around $50. Why should a wait-person expect an enormous tip for something that he or she had no part of?
I can’t answer that for sure, never having met you - though I’d be delighted to have a “crazy-off” - long as it’s on your dime 
Well that wasn’t exactly what I said. I’m very happy drinking wine that costs less. It’s more that sometimes you’re in a place and looking at the wine list it’s hard to find decent stuff for what you’re paying. The markups are substantial even on inferior bottles and I don’t want to pay that much for something I know is not worthwhile.
Here’s a list from a place we went to for dinner on my recent trip I posted about. I had a hard time finding a wine I would like for under €200. There was nothing under €100. Sort of felt like the place was taking advantage of wine drinkers.
If you come to NYC I will be happy to meet and pay. I’ll even let you pick the place. You have to leave the tip though.
She served it to you didn’t she? Like the rest of the meal? Did you tip based on the full cost of the meal and not what you thought was the normal cost of a dish? She didn’t prepare the food or plate it. She took the order, served it and cleaned up afterwards. Same as for the wine.
I am looking to find the justification for not tipping on the full cost of what you drink as we do that for food regardless of the different prices of each dish when the work is the same. So far the only reason that’s been expressed is because. I was just surprised to read early on that some people tipped less on wine. I’ve tipped on the full amount of the bill. I’m happy to tip less if that’s the norm. Just trying to see if it is.
You’re the second person who so far does this. I’m not arguing. Just trying to understand.
I still disagree, and I consider this topic closed.
I completely agree.
Oh for a laugh emoji.
You cant defend your stance.
Because its how the system works.
You dont tip the same for a $5 burger as you do for a $50 New York strip. So you dont tip the same on a $1000 bottle as you do a $10 bottle.
Stick around. You’ll see Ive long been a proponent of paying wait staff a decent living with benefits like other places.
But your outlook is still odious.
All of this. I waitressed and bartended in the mid-late 2000s and these were all norms in D.C. among my generation and many in my parents’. Older folk tended to tip pre-tax and to tip 15% at lunch and sometimes even dinner.
I would bet tip percentage went up, too. When cash runs short sometimes the server gets the short end of the stick.
I’ve been seeing these since probably 2019, if I had to guess. Pre COVID.
