Quote:
Originally Posted by OrangeBlossomBaby
Tips aren't supposed to be part of a server's paycheck from their employer. They're supposed to be in ADDITION to it. As a "thank you" from the customer directly, for doing a good (or better) job. There are people with extreme views in either direction:
People who think it's good to give at least 20%, and up to 40% of their tab, usually because they want to show off how generous they are. Those are the people who think they can buy their way into heaven.
People who think that they shouldn't tip at all, because the boss is paying the employee, and the employee is owed nothing by the customer. Those are the people who don't think they have to earn their place in heaven.
And then the people in the middle like me: old-fashioned. Traditional. If service is adequate, no complaints but nothing spectacular, I tip 15%. If service is good, but not great, they get 18%. If service is outstanding, they get 20%, plus one penny, plus a compliment to the manager to let them know their employee was responsible for maintaining high standards for their restaurant. If service was BAD, they get no tip, and a complaint to the manager.
I tip curb-side folks if they have to come out in the rain. I toss the change into the tip jar when I buy something at a take-out joint that has one - sometimes. Those are people who are already earning minimum wage or better, they are not "tipped employees."
|
When the wife and I eat out, exactly who am I trying to impress when tipping?
The server? Someone I'll probably never see again or have them remember me that next time I dine there?
I've been lucky enough to have made a good living for the last 40 years. I have no problem sharing some of that. During Covid, I tipped like Ray Liotta in Goodfellas... Why? Because I could. And because those I tipped were having a hard time making ends meet due to Covid restrictions.
Oh, and I don't believe in heaven (just like you don't)...