Quote:
Originally Posted by Sandy and Ed
Amen. Couldn’t have said it any better. And I will determine the amount of a tip based on service with some (a little) consideration as to price paid. I sincerely don’t believe a $45 prime rib meal warrants a $10 tip any more than a $20 liver and onions meal warrants a $10 tip. Service is exactly the same!!!! Restaurant owner should pay service staff a decent wage and then price the product accordingly.
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I was a waitress for over 40 years...I actually had to work for my tips. I find it offensive that ringing up a sale at a register demands a tip. Counter people make a fair wage and do not require tipping...sorry