Quote:
Originally Posted by bluedog103
My wife often comments that I'm overly generous with my tips. As someone who had jobs in his younger years where I hustled tips, I understand well how much the restaurant staff depends on our tips. That's why for breakfast I usually tip at least 40%, often more. The server of your breakfast works just as hard, sometimes harder, keeping your coffee cup filled, as your dinner server. It seems fair to me that the tip should be a larger percentage of a minimal check.
|
Alternatively, you could tip the non-breakfast servers less.
What gets me is that some of the bills have recommended tip amounts based on 15%, 18%, and 20%, but use the after tax cost as the basis. To me that is scamming.