Actually, I do find that out of line.

First, for a group meal at almost any restaurant I have been to with 6/8 or more people, an 18% gratuity is the standard amount added. Not all restaurants add this automatically, but most do. Guess this was one that does not.

Second, the tip amount is an issue in either one of two ways. I have no problem with a 20% tip if applied correctly. If you calculate it out, it is a 20% tip after the taxes were applied. Tips are supposed to be based on the before-tax total. As was mentioned above, if the tip was based on the pre-tax total, that is a 22% tip. So in both cases the amount given as a tip is too much for union expense purposes. I have no problem giving a waiter or bartender a great tip for great service on my own dime, but not something that gets expensed.

The proper amount of tip for this meal should have been from either a low of $237 (15%), $284.39 (18%) up to a max of $315.99 (20%) on the pre-tax subtotal.

I believe the representative is right to question the bill, the alcohol and the tip for that matter. ALPA may have done a lot of cost cutting over the years due to lower dues revenue, however that doesn't mean there still isn't some fat that can't be trimmed here and there, even in small amounts.