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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Tipping has been discussed before -- no matter what location I am in the U.S. I leave 20% (round up to the next dollar) unless the service is not good. My father (who does not live in TV) will leave $2 for a $35 meal for the two of us. When I put $5 more on the table, he asks me what I am doing. I tell him "I can't leave a $2 tip for a $35 meal." He doesn't believe in leaving more than a $2 or $3 dollar tip no matter what the cost of the check is. So to avoid more arguments with him I now just pay the bill with a credit card and put the 20% tip on the credit card that way he does not need to know how much tip I have left.