Oh, and while I’m on it: is there a reason I always got a light beer (eeergh!) when I simply asked for “A beer, please”? A subtle comment of me being a tad overweight? Can anybody enlighten me?

In the US, on the other hand, waiters always react like this is something incredibly complicated and onerous. It probably has something to do with not including the tax in menu prices, which is really, really STUPID.

It’s probably one of the modern world wonders of stupidity.

I really, deeply, absolutely don’t care how high the tax in the state, county, town is or how many dollars go to the IRS, I just want to know how much I have to pay in the end.

When drinking in most American bars, you always leave $1/drink. So, if you order “a round” of 5 drinks, then you should leave $1 for each served as tip ($5.00). Unless, of course, the bartender is a complete [meanie], in which case you leave the smallest amount of tip possilbe, say 25 or 50 cents ($0.25, or $0.50). Why not simply leave nothing? Because there is a chance that if you completely “stiff” the bartender, they will notice and [mess] with your next drink(s) unbeknownst to you. The exception to this of course, is if you are leaving the bar immediately after your round, in which case, “[forget] it.”

Another acceptable technique is to pay for your first drink with a large bill, say, a $20. The bartender will most likely leave a pile of money in front of you rather than handing you your change. (It should be said that this technique is understood to be in effect when you are sitting at the bar.) As a courtesy to the bartender you should immediately divide the pile. On the right side should be your “bank” or the amount of money that you will use to buy drinks, while the left side pile is the bartender’s collective tip. You should only take from the bank pile to buy drinks (you may have to add more money) and never take from the tip pile. This system, although somewhat subtle, allows for 2 things:

1) however, it allows you some amount leverage as to not adhere to the $1/drink tip rule if you are short on cash since the pile is somewhat hard to count visually.

2) It helps you form a relationship with the bartender that says that you are taking care of them with your tip pile, as long as you keep adding to it. (which leads me to my next point…)

In NYC these rules apply, but it is advisable to never order rounds of more than say, 2 or 3 drinks because it’s too [friggin] complicated and expensive.

Also, in NYC, there is “The Buyback.” Basically, with “The Buyback” means that for every 3 drinks you buy from the same bartender, they will buy you your 4th drink. However, since tipping rules still apply, you should tip the bartender $1 for The Buyback. It is important to form a relationship by buying drinks from the same bartender, so that they understand that The Buyback system is in effect. But, you should never vocally address this, or ask “for your buyback.” Also, it is important to note that The Buyback system works better if you are buying drinks for yourself only. Bartenders are less inclined to honor The Buyback if you are buying rounds, because they would be “giving away” too much at once.

Other interesting tipping notes:

If you want to insult your waitperson and make a clear message that their service was unacceptable, leave a various amount of pennies (0.01), but don’t put leave them at the bottom of a glass, as seen in movies. That’s just too rude.

Some waitpeople consider leaving any amount of change for either the bill and/or tip as rude. To them, the “round up” rule is always in effect for the sum total of the bill (ie. bill+tip).

Leaving any amount of tip on a wet surface can be interpreted as dissatisfaction with the service. So make sure your tip area is dry. Apply napkins and make a “dry island” if the whole tabletop (or bar) is wet.

Editor’s Note: Wow, the FCC has us on the watch list now.

My add to the topic tips: I’m working at a pizza delivery service and I’m dependent on tips.
And it’s true tips are not usual in Germany. You only can get tips when you behave “scheißfreundlich”(like you behave in front of your boss to get a better position without great effort) in front of the customer, and even that isn’t a guarantee for a tip.

A little anectode: my delivery service offers also credit card payment, and every time, I had such an customer he gave an extra tip cash, no one used the “Tips” field on the credit card receipt.

I apologize for my bad english writing skills.

Cheers!

There are almost always two fields, the first field right below the total is where you write in your tip $1.50. Directly below that is the new total field, $11.50.

That way it gives the waiter and his manager a way to make sure they know they are reading what you wrote correctly, and it gives them an extra way to double check that the tips have been entered into the computer correctly.