Wed, 26 Feb 1997 18:07:32 -0600
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SE>Date: Tue, 25 Feb 1997 08:12:58 -0600
SE>From: "Daniel Yingling" <email@example.com>
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SE>The standard is 15% of the bill...
SE>I wish it weren't part of our culture, but the fact is waiters/waitresses do
SE>not receive much of an hourly wage (way below minimum wage in most cases) so
SE>they depend on tips to make a living. The incentive is to provide better
SE>service and they'll receive a good tip -- bad service and receive little or
SE>no tip. Doesn't seem to work a lot of the time though! The sad part of it is
SE>that it's tied to the amount of the bill. I've had some of the best service
SE>(and food) in very inexpensive restaurants yet had lousy service (and too
SE>little or very bad food) in expensive restaurants; why should the great
SE>waiter/waitress be rewarded so little at the cheap place but the terrible
SE>waiter/waitress be rewarded at all (let alone 15%) at the expensive place?
Tipping for rotten service is not in my culture. For me there is NO
standard amount. When I get bad service I discuss it with the mgr on
duty and demand it be taken off my bill if automatically added to the
bill. When it is my choice I discuss it with the waitress to hear her
side of the story. I have found that there are times when the fault
lies with the cook or other. Upon occasion I have tipped the waitress
and refused to pay for the rotten meal. I haven't been arrested yet.
JRE Ship 1.