Quote:
Originally Posted by dave042
Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.
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Two observations.
1. Europe has a more stratified society than we do. Food servers are unlikely to aspire to a higher level on the social scale than the position they hold. The pay is adequate and their job is secure, so they are content. Many Americans are engaged in food service to support their aspirations to move up in education, employment, income and social status.
Barbara's granddaughter worked in food service while working her way through Texas State University. Now, only three years out of college, she holds a management position in a construction company where she makes $75,000 a year. I assure you that she tips well when she dines out.
2. Restaurants operate on a thin profit margin. If they paid their food servers "a living wage" then they would have to increase the menu prices of their meals considerably. You would end up paying as much or more than you now pay for meal plus tip, so just relax and go along with our tipping custom.
Incidentally, unless the service is noticeably sub-par, I routinely tip 20% on the meal cost, not including tax. For service that is much less than what is expected, I still tip 10%. There may be reasons for the poor service that I am not aware of, and I consider 10% a gift to a person in distress.