Dilbert Classics by Scott Adams

Dilbert Classics

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  1. Linux0s

    Linux0s said, almost 3 years ago

    Now that’s a gratuitous tip…

  2. simpsonfan2

    simpsonfan2 said, almost 3 years ago

    Keep drawing…

  3. awgiedawgie

    awgiedawgie GoComics PRO Member said, almost 3 years ago

    And below that, Dilbert draws a picture of a waiter with two salad forks up his nose, and leaves a penny.


    INGSOC GoComics PRO Member said, almost 3 years ago

    Uh, I’m not so sure about that.. Dogbert may not appreciate any sort of threats that may be in direct harmful relation to himself..
    Dilbert on the other hand, well..?

  5. Bruno Zeigerts

    Bruno Zeigerts said, almost 3 years ago

    Dogbert: Here’s a drawing of a snooty waiter getting bitten in a very painful place!

  6. Sisyphos

    Sisyphos said, almost 3 years ago

    Pushy and/or bad waiters typically get what they deserve.

  7. route66paul

    route66paul said, almost 3 years ago

    Tipping is required in our society, where we eat at restaurants that pay their employees next to nothing.
    A tip was money left to entice the serving woman to come share a bed for the night. She didn’t take it if she didn’t want to……

  8. jonesb

    jonesb said, almost 3 years ago

    I left a dime for a really poor waiter in NYC, he followed me out the door cursing me. It was what he deserved, but if I had stiffed him he would’ve just thought I was cheap and not said a word.

  9. Dr Dave

    Dr Dave said, almost 3 years ago

    “Pony up a buck, ya cheap (bugger)”-Big Joe (sorta)

  10. wildcatherder

    wildcatherder said, almost 3 years ago

    Until you’ve worked for minimum wage, plus tips, you can’t understand what a difference a little generosity makes. In George Orwell’s “Down and out in Paris and London”, he reported how the waiters would heat the customer’s change on the stove, so that they would not be able to pick it up.

  11. Dogday88

    Dogday88 GoComics PRO Member said, almost 3 years ago


    Absolutely disagree. The people who have those jobs know what their base pay is, and how to improve it. For service that’s up to snuff we leave 20%, working back from that to 10% or a nominal $1, to make the point. Typically that’s for someone whose lack of manners, whose behavior says we’re on their schedule, made the meal unpleasant. We never blame the food or innocent mistakes on waitstaff, and we are always courteous. We want to reward a pleasant experience that they helped to make; but we certainly won’t reward being held hostage by a crude thug.

  12. knitterknerd

    knitterknerd said, almost 3 years ago


    Ah, but you’re assuming people are decent. That tells me you’re a decent person, which is awesome, but you’d be surprised how many people go into a restaurant planning not to tip, or to tip very little. Many of them will even go to the same restaurant regularly and never leave a decent tip. Hopefully, other generous customers will make up for it, but this isn’t always the case. And when you’re working paycheck-to-paycheck, you can’t afford a bad day.

    Yes, they know what the pay is when they take the job, but if they can’t find anything better, they have to take what they can get.

    That being said, I’m pretty sure nobody would argue that what the waiter in this strip did was appropriate. Servers should be decent people too.

    Fair disclosure: My husband is a server with a master’s degree, and I just got out of a several-year retail job to work in a warehouse, and I’m working on my master’s, so my view is admittedly fairly one-sided.

  13. Night-Gaunt49

    Night-Gaunt49 GoComics PRO Member said, almost 3 years ago


    Increase their base pay to match the cost of living. This isn’t 1957.

  14. mwbarr

    mwbarr GoComics PRO Member said, almost 3 years ago

    It would have been less effort to provide good service.

  15. Chris Maple

    Chris Maple said, almost 3 years ago


    TIP” is an abbreviation of “To Insure Promptness” and was originally a solicitation of an upfront bribe by the waiter, so that the diner would receive adequate service. Since the customer always has the leverage that he can go elsewhere or complain to the owner, the practice eventually changed to a reward for good service received. The standard rate is 15% for good service, no more than 20% for superb service, 10% for inferior service. Bad service should be either nothing or a pittance, accompanied with a written note of explanation. The above applies only to restaurants where the order is taken when the diner is seated, and the meal is delivered to the seated diner and consumed there.

    No tip at all is customary when the order is given standing, although if after that the food is delivered to and extraordinary service is given to a seated diner, a tip is optional.

    Tips above 20% signify that the customer is being intimidated by extravagant people and presumptuous waiters, and should not be engaged in.

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