Quote:
Originally Posted by Shipping up to Boston
I’m one of those weirdos. I uniformly give 20% regardless of food/service. It’s normally not waitstaff, it’s the kitchen so why short them. The ultimate FU is not going back and telling friends/fam same. Plus the whole in your face tip shaming culture we live in....for a few extra bucks, I avoid getting ‘the look’!
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Thanks. According to Federal law, restaurant tips are the sole property of the server, not people who work in the kitchen. The quality of work by the kitchen staff is controlled by management. I normally leave a 20 percent tip to the server. But, if the server provides lousy service, I don't leave any tip. I think that sends a clear message to the server.