Gratuities 'not expected' as some restaurants forego tips

Albereth said:
The other thing is why is the tip based on the bill? There is no difference in the effort in bringing JC le Roux or Moet.
Click to expand...

Because it's based on your earning level. not their's. if you can afford expensive wine it means you can afford to tip them more. Remember that you earn many times more than they do. You're showing your generosity, or in this case, lack thereof.
 
Midnight_choir_drunk said:
Does anyone remember the trend to tip the person who bagged your groceries at a supermarket when you did "a big shop" ?

Somewhere between me leaving the country and returning that seems to have disappeared.
Click to expand...

Only if the guy brought the bags to your car and helped you back them in the boot and them take away the trolley.
 
Chevron said:
Because it's based on your earning level. not their's. if you can afford expensive wine it means you can afford to tip them more. Remember that you earn many times more than they do. You're showing your generosity, or in this case, lack thereof.
Click to expand...

So you are saying it's charity?
 
Midnight_choir_drunk said:
Does anyone remember the trend to tip the person who bagged your groceries at a supermarket when you did "a big shop" ?

Somewhere between me leaving the country and returning that seems to have disappeared.
Click to expand...

They stopped using cents. Not so much loose change.

Besides which, people who work on the tills or packing bags are the grumpiest cows around. And PnP gets first choice.

I am also of the view that the cost of packing a bag is built into the price of goods.
 
Chevron said:
1. Even if your system was used, it still encourages the bare minimum of work ethic. Currently if you're awesome you get tipped awesome.

2. You don't need people skills or be presentable to be kitchen staff. Ideally customer facing staff needs both.
Click to expand...

I'm not arguing with you, just stating my preference on the matter... I don't like the unfairness in the industry, beggars watching me eat, and subsidising the stingy millionaire next to me. Good management should be applied to ensure work ethic as with most other industries. There is no real reason for the restaurant industry to be different besides it being historical.

Chevron said:
2. You don't need people skills or be presentable to be kitchen staff. Ideally customer facing staff needs both.
Click to expand...

I rate cooking as a higher skill. Topless bar or gtfo.
 
I recall having excellent service from a waitress in Germany, and having to insist on her accepting a tip.
 
Here in Ireland you don't tip at all. Waiters/delivery people are actually taken aback when they get tipped. I had to teach myself not to tip here...even though I still do from time to time.
 
You don't need people skills or be presentable to be kitchen staff. Ideally customer facing staff needs both.

Perhaps your waiter should cook your food then ?
 
mike6870 said:
You don't need people skills or be presentable to be kitchen staff. Ideally customer facing staff needs both.

Perhaps your waiter should cook your food then ?
Click to expand...

Cooks at spur aren't chefs. They get told, put ribs in boiling pot for xmin, put on grill for xmin. A monkey could do it.
 
I worked in the industry for many years, so I know the **** waiters have to put up with. I usually tip more than 20%, not because I have to, but because it's (in most cases) a chunk of the waiter's pay for the day. Of course, I have the advantage of knowing when someone's a total noob or just being lazy. I reduce the amount of the tip if it's the latter.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X