Things you should never do in a restaurant

The tipping debate

Hospitality workers rely hugely on the wage bump tips provide, so if you’ve received good service, it’s good to show that with a gratuity. Ten per cent reads as a “Thanks. You’ve done an acceptable job”; 15 per cent could be considered “Top-drawer service. I’ll be back”; and 20 per cent is construed as, “You’ve made my night. I’d like you to bring me food and drink every day of the week.”