Get Your Grill On

Check any of the all-purpose restaurant bulletin board sites and the only topic more arduously debated than who has the best barbecue in any given area is the subject of tipping. I originally posted these tips on tipping on my barbecue restaurant review site, but these could apply to any restaurant:

• For a full-service restaurant, if your server keeps your glass full the whole night, tip well.
• If you need to install a LoJack on your server to ensure seeing him or her again, don’t tip so well.
• Some of the best barbecue joints have so many interesting things to try, the best way to taste them all is to order heavily and share. If you show up with a group of friends and split a bunch of dishes, asking for extra plates, extra serving spoons and the like, tip better than well. It’s extra work, so show some love.
• If it’s a barbecue buffet, let common sense prevail. Some say you should tip the usual amount (15-20%). Others say 10%. Try to judge how much effort’s involved (clearing plates, refilling drinks, bringing out special hot sauces, etc.) and tip accordingly.
• Some people never tip for counter service, figuring that the order taker just punches your order in, hands you a ticket and that’s all. Sometimes they show something extra, like the nice server at Daisy May’s (New York City) who offered me a sample of the bourbon peaches. Or the pros at Blue Ribbon (W. Newton, MA) who keep the line moving without losing that personal touch. When you have a crew that knows what they’re doing, don’t screw up a good thing and allow turnover to happen. Show the love.
• If the food’s not good, it’s the kitchen’s fault, not your server’s. If the food’s not what you ordered, it is your server’s fault for not checking. If it takes several minutes after being seated to have a server greet you, it may or may not be your server’s fault. If your burger arrives without ketchup and it takes several minutes to get ketchup while your burger gets cold, it’s your server’s fault. Tip accordingly.
• Let’s face it: the majority of customers at barbecue joints are men. Knowing this, some joints like to bolster the staff with hot waitresses, because it’s good for business. If your server has a nice personality, responds favorably to flirting and happens to be a great server, go ahead and tip big. If all she is is hot, then please don’t encourage her.
• If you’re a regular at your favorite place, don’t be afraid to tip more than the suggested 20%. Chances are, you’re getting extra attention, the best pieces of meat, slightly larger sides and a better all-around experience than a first-time customer.
• If you’re a regular at your favorite place and you receive a free dish or some free drinks, factor those in when determining the tip. Your server is still working to bring and clear those items, even if they’re free. And if you get your whole meal comped, don’t just tip your server; tip generously.
• Nothing can kill the morale of a server like a slow night. When you’re getting about $2 an hour to restock the salt shakers and barbecue sauces for most of your shift on a rainy Monday night, you really appreciate that unexpected great tip during the hour or so that you’re actually serving. Make somebody’s night some night.