Quote:
Originally Posted by Bill14564
I wonder if your tipping practices follow your comments on tipping and are reflected in the way you are treated by the servers who recognize you.
We generally get great service - there just might be a correlation.
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Wonder no more. I am treated as well as most folks. We only frequent a couple of places often enough to be of notice. We usually tip at 20%, as that seems to be the standard (as far as we can tell).
I, we, follow local custom wherever we are. Here, people tip, so we do as well. But just because we follow custom doesn't mean we agree with it. I don't say "grace" before I eat, but if I'm with someone who does, I respect their feelings. Just because I tip doesn't mean I agree with the practice. I believe tipping allows restaurants to report lower taxable bottom line per the "out-the-door" expense per customer. When two clients orders require the same amount of work expense (number of dishes, silverware, glasses and effort for the server) and the only difference is the chopped steak vs filet mignon, coke vs cocktail, green beans vs roasted asparagus, fries vs baked potatoes, ice cream vs tiramisou. One meal twice the cost of the other, but no difference in worker effort. Tip, imho, should be the same for both. Equal pay for equal work. Do you disagree?