Quote:
Originally Posted by justjim
Servers now clean tables where in the past they had busboys. It is all about efficiency and economics. In some of the "high end" restaurants they still have busboys but becoming a thing of the past. The Server's are trained to be more efficient, especially the chains, and for the most part are under paid. In my opinion, if they do a good job they deserve respect and a good tip. I have heard customers in TV treat Servers like second class people and that is a big peeve of mine.
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i think we have experienced both ends of the scale here in the villages. I have observed that the better the food, the better the service...maybe that's just pride at work....