Quote:
Originally Posted by fdpaq0580
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?
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Back in the day, my grandmother used to tip $2 for a table of 2 adults, 2 children. Fifty cents tip per person. No matter what she ordered, or how expensive the tab was. Now, this was back in the 1960's-1980's, when the highest minimum wage was $3.80/hour. So an extra $2 for a table of 4 taking up space for just 45 minutes was actually not bad at all. Especially if you had more than one table to serve during that hour. In 1960, $2 was actually a lot of money. Minimum wage was just $1/hour. She said the waitress was either worth it, or not worth it. So if she didn't tip at all, it was because the waitress did something wrong. If the waitress got a tip, it was because she did her job.