I’ve literally never seen a waiter get angry about not leaving a 25% tip. Can we please avoid manufactured outrage?
Americans be like; “If you can’t afford to pay 69% tip then don’t go out eating at all”
I just stopped going to places or using services that expect me to tip. I hate the idea of tipping.
Cook at home, we don’t want you there anyways.
**Gosh I didn’t realize Lemmy was so full of broke assholes hell bent on taking money out of service employees pockets. Very working class of you guys!
LMFAO. I love people like you… If you demand everyone stay home… You know what will happen? You won’t have customers in the restaurant. Which leads to less tables, which leads to less wait staff needed. You will simply lose your job. So not only do you not get tips… but you won’t even get your minimum wages.
Congrats you’re ruining it yourself!
Bro I work 50 hours a week. If my place closes, another one will open. I’ve worked at at least 15 different places since I’ve been 18. We hate you and resent you for walking in the door, regardless of tipping.
Literally, just stay home. If you can’t afford to tip, or don’t want to, just stay home.
Something I don’t get, why is it percentage based? I mean, I get it from the waiters perspective. But as a customer? Whether my one plate of food is 20$ or 200$, he did the same thing. Scaling with more items or time spent would seem more appropriate.
If you are are trying to find logic within tipping you might as well chase windmills. It’s dumb as bolts.
I see it as a sneaky incentive from management for waiters to upsell you on more sides, drinks and desserts.
Since the more marked up extras a waiter/waitress can fool people into getting, the better tip they can hope to earn at the end because of the %-based expectation.
Serving a $200 meal requires a lot of knowledge and physical skill that the server down at Chili’s probably doesn’t have. The kind of restaurant that sells a $200 meal also has a larger support staff that must be given a percentage of the server’s tip
What difference is there between serving a $200 meal and a $50 one?
I think you’re looking for the difference between fine dining and nouvelle cuisine / haute cuisine. Think of it like the difference between a nice steakhouse where the server essentially takes your order and gives you a plate, and one of those Instagram dinners where they serve your dessert in hollow chocolate balls and serving is a more involved and delicate process because of the nature of the food you’re serving
I have a place down the road that makes guacamole in a molcajete at the table.
That is way harder and more impressive than pouring a little hot chocolate.
If you can scam them into paying it then more power to you though.
Sounds like that server deserves a generous tip, I hope you take good care of them :)
If you’re getting the same level of service at a restaurant serving $200/plate meals as you are at TGI Fridays, either you’re being ripped off of your local Fridays has amazing servers.
