There are all kinds of signals that servers read when they’re waiting tables. From body language to tone of voice, we can interpret a lot. Placing the menu down on the table usually indicates a guest is ready to order. If I see a customer looking around the restaurant, that tells me they need my assistance. When a customer snaps their fingers, that indicates that this person has no manners and wants to be ignored for the rest of their meal. 

There are also subtle cues that can sometimes predict what kind of tip they might leave. It’s like reading tea leaves. One person may see a pile of wet tea grounds, but an accomplished tasseographer can peruse them like a book. Bad tippers seem to give off more signals than good tippers. There are always exceptions to the rule, but if you find yourself doing or saying any of these things, your server is probably prepping themself for 10%. 

If you’re talking big, you’re probably tipping small

Braggarts almost always prove to be disappointing. The minute someone announces they’re a great tipper, the server knows what to expect and it’s not a great tip. It’s like the customer wants us to know they normally tip well and if they don’t do it this time, then it’s our fault. They look for things that can justify a lower tip, but want the server to know if they’d done a better job, the tip would have been what they “usually” leave. 

Verbal tips are as good as the paper they’re printed on

When a customer spends a lot of time complimenting the service, it’s called a “verbal tip.” Constantly saying everything is amazing and talking about how wonderful the service is, is a telltale sign that when they leave a tip, it’s going to be disheartening. You can be complimentary and leave a great tip; they aren’t exclusive. Servers want to hear how good they are, but verbal tips don’t pay the bills.

There’s price conscious and then there’s cheap

If a customer asks me about shared plate fees or if the bread is complimentary or not, I begin to think about what my tip might be. It’s one thing to confirm the market price of the fish because, yeah, you want to know that before you order it, but asking about free soda refills makes me wonder if they have enough money to leave me a tip. Being price conscious is one thing, but being cheap is another.

Plenty of people skimp on the company dime

For some reason, people who use company credit cards always seem to cheap out when it comes to the gratuity. They’ll order top shelf liquor and multiple desserts for the table, but then worry about being too frivolous when filling out the tip line. When I see a corporate credit card, I know what to expect. It’s not even their money they’re spending. Come on, share the wealth!

It’s all in the eyes

Good tippers can come in a variety of forms and you never know when it will happen. The most surefire way I know a decent tip is in my future is when the customer starts out with genuine kindness. I’m not talking about the verbal tip kind of customer, but the one who uses eye contact and treats me with kindness and respect. Someone who looks me in the eye when they order and pays attention to me when I speak almost always falls into the good tipper category.

You’re helping me help you

When I notice a customer does things to make it easier for me, it’s usually followed by a great tip. Like, when they move their empty water glass to the edge of the table so it can be filled or they stack their plates when they’re done. These actions show me they are conscientious and thoughtful people who appreciate that a service is being provided to them and it’s almost always reflected in the tip. 

There’s always room for surprise

A server never really knows exactly what to expect for a tip. I’ve been surprised in both ways, having been stiffed by someone I thought were going to make my day and getting a huge tip from someone I thought getting a dollar from them would be like squeezing water from a stone. We’re grateful for all tips, even if we can’t predict what it will be. To be clear though, we do like the bigger ones better.