ScottC4746
OBS Chief
I need advise. As EVERYONE knows my first long haul is comming up in 26 days not that I am counting or anything...I was going to take little envelopes of gratuities so I can pull that envelope for that meal. I am naturally a heavy tipper since I used to be in the industry, while I know they get paid far better than a waiter in a real restaurant. I took the most expensive item on the menu and a beverage and based the tip on that. For example: Pot Roast Pot Pie $7.25 and soda $1.50 = $8.75, therefore I would tip $2; dinner Beef Tenderloin $18.50 and wine $8.00 and Chocolate Pyramid $4.00 = $30.50 so that would be $7.
According to Emily Post:
Dining or Club Car Waiter: 15-20% of the bill never less than a quarter.
Waiter delivering to sleeping car: 15-20% of the bill. I will say here that the poor wait staff is at the mercy of the chef, ANYWHERE! Train, ship, or real restaurant they have no control over how something is cooked. Having toured the galley during National Train Day yesterday, the chef has at his disposal ovens, a griddle which looks like a metal flat well..table top. Heat is distributed to the entire surface and depending on the model, they can adjust the temperature to any section within reason. On this is cooked usually bacon, pancakes, stir fry items, and yes even the chickn breast and flat iron steaks. Chef also has a microwave.
Redcap or train porter $1 per bag, plus $1 added to the total
Sleeping car porter $2 per person per night.
Bartender (cafe car attendant): This gets tricky: $1 per drink, but if they run a tab (having never traveled in the Pacific Parlor I don't know if they offer that) 15-20%...if they throw in an extra drink or two free (doubtful on Amtrak) than add $1 - $2.
She does note that these amounts are standard and to tip more if the service is special.
According to Emily Post:
Dining or Club Car Waiter: 15-20% of the bill never less than a quarter.
Waiter delivering to sleeping car: 15-20% of the bill. I will say here that the poor wait staff is at the mercy of the chef, ANYWHERE! Train, ship, or real restaurant they have no control over how something is cooked. Having toured the galley during National Train Day yesterday, the chef has at his disposal ovens, a griddle which looks like a metal flat well..table top. Heat is distributed to the entire surface and depending on the model, they can adjust the temperature to any section within reason. On this is cooked usually bacon, pancakes, stir fry items, and yes even the chickn breast and flat iron steaks. Chef also has a microwave.
Redcap or train porter $1 per bag, plus $1 added to the total
Sleeping car porter $2 per person per night.
Bartender (cafe car attendant): This gets tricky: $1 per drink, but if they run a tab (having never traveled in the Pacific Parlor I don't know if they offer that) 15-20%...if they throw in an extra drink or two free (doubtful on Amtrak) than add $1 - $2.
She does note that these amounts are standard and to tip more if the service is special.