If you don’t live in a doorman building and actually communicate with your laundry delivery person, the consensus is they expect $3-5 depending on the size of the wash. “In most buildings with doormen, you don’t actually see the laundry person, but if you do interact with him/her, a $2 tip is fine,” says Fitzpatrick.
Waitstaff in restaurants
NYC & Company recommends tipping 15-20% on the total bill, but waiters we spoke to seem to agree that 20% is the new standard. “Tips are where we make our money, which I’m sure everyone knows. If we’re doing our job well, we kind of expect that 20%. We have to live in New York, too,” says Sandra, a waitress with jobs in both Long Island City and Fort Greene.
“It used to be 15-20%, but 18 is the new 15,” says Fitzpatrick. “In some restaurants they recommend 25%, but that’s only for really fine-dining.”
If we’re bottom-lining it, 20% would be the base for tipping, dropping less than that if service was substandard, and going over a bit if it was really stellar. Besides, 20% is way easier to calculate on the fly.
But tipping in restaurants may soon be a thing of the past. Some of the city’s most popular restaurants have implemented a no-tipping model, arguing that it’s better for the customers, staff, and business overall. Danny Meyer’s been most vocal about the benefits of no-tipping, committing to putting it into practice at all of his restaurants. Craft, Eleven Madison Park, and newcomers Momofuku Nishi and Pasquale Jones have hopped on the trend too, among others. Lois, an all-tap wine bar in the East Village has eliminated tipping as well.