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<font color=blue>Your life is an occasion; rise to
- Joined
- Nov 29, 2006
I tip - and with that out of the way - I don't understand why it's based on the total amount of your bill???
Shouldn't it be based on the amount of dishes / courses / ppl you have?
I don't understand how it happened and I dont agree with it either. If it were never established as common practice, we wouldn't be fighting each other over who pays how much or judging people for what the choose to leave.
restaurants would be required BY LAW to pay their servers at least minimum wage --
They still are. If a servers tips are not enough for that person to make an average of the Fed min wage for the pay period, the employer has to pay extra to make up for it.
I am so with you here!! Just because a server is lucky enough to work in a special restaurant with high priced entrees should not mean that he/she is automatically entitled to a bigger tip....
AMEN!!!
If you go to a restaurant that costs considerably more for meal, you as a consumer can rightfully expect that the quality, ingredients, and presentation of your meal -- and the service -- will be something more than what you would get at an inexpensive eatery. That is why you would pay more to eat there in the first place. Not always the case, but if a restaurant charges more, they are expected to offer more (not more quantity, but more quality).
So if I go to the teppyanaki tables at the Japan pavillion, my meal should be better quality and I should have a better chef than I would get here at home because I pay $10-$20 more for the same meal there and I should tip 18% based on the total cost of the food. Sadly, my meal wasn't better and I didn't get a better chef or presentation than I do at home. The tip was still 18% because that is the automatic gratuity added to my meal.
The saddest thing is, food quality and presentation is going down in almost all restaruants but the cost of the meals are going up so we are paying more for less. It may not be the server's fault if the manager/owner/corp purchaser cuts costs by ordering lower quality food. Her tip will reflect the overall enjoyment of the meal, even if she can't control several factors that go into the outcome.