Quote:
Originally Posted by Velvet
The customer does not decide which server to hire, or which cook, or which grocer the restaurant buys from, therefore, the customer does not directly pay for these things. The customer pays for the food and drinks as they are listed on the menu. And the level of service provided. If the owner can’t make a profit, can’t pay for the groceries, can’t pay their employees - they should not be in business. But what they can do, is set the price for their food and drinks but not for the service - unless, I suppose, they could say - if you actually want the food to be brought to you so you can eat it too - that’ll cost an extra 20%. How is this not obvious?
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20% of what, is the question? Do $$ equal effort? I don't think so. The same number of plates delivered to separate tables should receive the same tip, imho. But generally, it is not the number of plates, but what is
on the plate that determines the tip amount. The waiter determines none of that. A glass of water is usually free, but a glass containing some form of alcoholic beverage can be very expensive, but the waiter determines none of that, either. I sincerely doubt that if nobody tipped restaurants prices would
NOT need to go up 20% to cover the labor cost.