20% and a little extra if he's a true showman on the grill.How much do you tip a hibachi chef for a party of 2?
Being in the resturant business Ill tell you there is nothing worse than a lousy tip [most waiters or chefs are being paid below minimum wage and they depend on tips to bring them up to a normal wage rate]. But its understanding if people dont know.
The usual tip you give is 20% of whatever youre ordering, 12-15% if it was bad service, 10% if its absolutely horrible but I wouldnt expect to get good service if you leave a bad tip and go back again haha.
If you do plan on going back or being regular or your chef was really friendly and you had a pleasent dining service tip a bit more than 20%, ask your waitress and chef their name and introduce yourself casually. They will remember you for next time and when you return you'll be treated with really great service.How much do you tip a hibachi chef for a party of 2?
That depends on the service. Was it good, great or horrible? Did you have fun, and were you taken care of? If this was a great time and you had fun then tip 20%. If you did not enjoy it or there were many things that should have been improved then tip less.
I work for tips so I can say this. Tipping bad service only continues the cycle of bad service. Tipping is done on the basis that service was good and you had a good time. 15% is too low with todays economy. that standard should be abolished.
You tip him according to what you think he is worth. The going rate is 20% but if he is extra-ordinary you might want to give more and if he is poor, you might want to give less.How much do you tip a hibachi chef for a party of 2?
it all dipenise is he good or is he a mean buthole dont tip on the bill like if he is doing everything he is soposed to and s nice 10-15$ and go down that way
I agree 20% is standard, but it's always your choice at the end of the day (or meal :)How much do you tip a hibachi chef for a party of 2?
$25-50
20%
Depends on what the bill was, at least 20% of the bill!
20% any lower than that u r cheap.
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This is an old post but I thought I'd chime in. Judging from my google search, in most restaurants the chefs and servers split the check tip 50/50. I used to give extra to the chefs directly, but with this knowledge, I will do so only if the chef was exceptional. I suppose one could ask the manager when you enter to find out a particular restaurant's policy.
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