Quote:
Originally Posted by Bosoxfan
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This points out further what Redwitch said in another thread, that poor tippers frequently cause waitstaff to have to pay out of their own pocket at the end of the night, because restaurants use a percentage across the board that is not necessarily reality.
I think it's wrong, and I am of the opinion that the way this job is viewed in European countries--as a skilled job and oftentimes a career--solves the problem. Instead of leaving the tip up to the customer, it is added to the bill and nothing further is required of the customer. If a diner feels he has received poor service (which has never happened to us in 20 years of traveling overseas and even living there for 6 months), complaints can be made to the manager, and the manager can take it up with the waiter. But that rarely happens, because this is the server's livelihood on the line.