Yesterday I walked into a very busy local restaurant at lunch time to buy a gift card. I was attended to immediately and with great smiles. Given how busy they were, I expected to wait some time while others were seated and served...but I didn’t have to at all. So I left a nice tip for the lady who saw after me. I think great service should be rewarded with generous appreciation, thanks, and tips.

I tip fot table service and or bar service only. I never tip the owner of a place.

Are any restaurants in OKC known to be paying a "full" wage to wait staff (ie. $15/hr)?

I will restate my strong distaste for the digital counter service check out where they spin the tablet around for you to sign and there are recommended tip amount buttons. Or if it is counter service, to have a tip line on the receipt.

First of all, the person is standing right there waiting which is extremely awkward.

Secondly, no service has been delivered at that time. How can you tip when you have yet to be served?


This has gone out of control and I don't boycott places that do this, but I do tend to avoid them.

I will restate my strong distaste for the digital counter service check out where they spin the tablet around for you to sign and there are recommended tip amount buttons. Or if it is counter service, to have a tip line on the receipt.

First of all, the person is standing right there waiting which is extremely awkward.

Secondly, no service has been delivered at that time. How can you tip when you have yet to be served?


This has gone out of control and I don't boycott places that do this, but I do tend to avoid them.

I'm amazed you can avoid them. At this point, it describes most of the food trucks, the restaurants at the food halls, and even the pickup/takeout counter at Pizza Hut. I think the last one bothers me the most, because it's on a slip where I have to sign and hand it back, and I have to make a point to cross out the "tip" line, so it's especially obvious when I must do so.

I will restate my strong distaste for the digital counter service check out where they spin the tablet around for you to sign and there are recommended tip amount buttons. Or if it is counter service, to have a tip line on the receipt.

First of all, the person is standing right there waiting which is extremely awkward.

Secondly, no service has been delivered at that time. How can you tip when you have yet to be served?


This has gone out of control and I don't boycott places that do this, but I do tend to avoid them.


The one upside is that these are so prolific that it doesn't feel as awkward for me to simply ignore them, check "no tip" or cross out the tip line.

That said, I'm always concerned that if I indicate 'no tip' prior to service that they are going to do something to my food. This is one reason I do avoid certain establishments with these practices.

Are any restaurants in OKC known to be paying a "full" wage to wait staff (ie. $15/hr)?

Considering that OKC has not risen above the federal level of $7.25/hr and that most servers have a base rate of $2.13/hr , $15 may be a bit pie in the sky. There are restaurants in other states that have tried to do away with tipping, in exchange for paying a living wage and menu prices reflect that.
I used to think VAT like in Europe was the way to go. Unfortunately we infected Europe with our tipping behaviors so now it's the worst of both worlds. I would be willing to pay more for each item and get rid of tipping, but that only seems to work if the whole system changes, not just one restaurant or store.

For examples of the tipping dilemma, see Danny Meyer in NYC, or Tom Douglas in Seattle

Removing tipping may work in certain circumstances/restaurants or even whole markets, but en masse, it will not work in the US until we are ready for meal times to increase by minimum 50%. You simply will not be able to staff the front of house well enough.

Regarding tipping bartenders: there is something to be said for knowledge having a price, even if what you are purchasing doesn't necessarily require the full use of that knowledge. That's obviously lessened at an establishment that has no real drink program to speak of (think red rooster before the remodel)...but if it's any type of establishment where a good cocktail can be made, then consider that not everyone can make a good cocktail or a cocktail you've never heard of, or recommend new beers or wines based on other information. That's why a bartender is worthy of a 20% tip versus a counter service person. The average counter service person probably learns their job/duties in 2 to 3 days. A good bartender knows that they can never know 10% of all there is to know about their craft, and at the end of the day, that knowledge benefits the customer.

I'm amazed you can avoid them. At this point, it describes most of the food trucks, the restaurants at the food halls, and even the pickup/takeout counter at Pizza Hut. I think the last one bothers me the most, because it's on a slip where I have to sign and hand it back, and I have to make a point to cross out the "tip" line, so it's especially obvious when I must do so.
I have found cash to be the equalizer here. Nothing to sign when ya have folding money. Having 30-40 on you negates the machine, especially at the walk up and order places. Some say it's a hassle, but no more than remembering to carry around a cell.

I have found cash to be the equalizer here. Nothing to sign when ya have folding money. Having 30-40 on you negates the machine, especially at the walk up and order places. Some say it's a hassle, but no more than remembering to carry around a cell.

This is a very good idea.

Sunnyside Diner has this awkward exchange where the server brings you a tablet, swipes your card in front of you, and then hands you the tablet to fill in the tip while they are standing right in front of you. I hate it.

Considering that OKC has not risen above the federal level of $7.25/hr and that most servers have a base rate of $2.13/hr , $15 may be a bit pie in the sky. ...

Just to clarify, since soooooooooo many people are unaware of this - if a server that makes $2.13/hr doesn't make enough tips to get up to $7.25/hr, then their employer has to make up the difference to get to $7.25/hr, so a server doesn't ever really make under $7.25/hr, even if they make no tips at all during their shift (or at least that's the way it's supposed to legally work, I can't speak to wage theft, tip theft/splitting, etc.).

Sunnyside Diner has this awkward exchange where the server brings you a tablet, swipes your card in front of you, and then hands you the tablet to fill in the tip while they are standing right in front of you. I hate it.

The last two times we've eaten there, they just left it on the table. I think Metro Diner did that too. I don't mind so much when it's at the end of the meal. At least not nearly as annoying as at the counter and before service or food has even been given.

I think though they need to provide space for a star rating (1-5) or comments. If I choose to not tip or tip low, I want the option of letting them know it's because service/food/atmosphere was bad and it's not because I'm an a-hole.

I have found cash to be the equalizer here. Nothing to sign when ya have folding money. Having 30-40 on you negates the machine, especially at the walk up and order places. Some say it's a hassle, but no more than remembering to carry around a cell.

I'm trying to think of specific examples.... But, i know I've been in places that even when I paid cash they specifically asked if I wanted to tip now. I just give an eye roll.

I also hate when the tip jar is sitting right beside the register - especially at places like convenience stores or fast food type place.