[rad]

Originally Posted by angelo

I was taught by father to practice preemptive tipping (aka dago tipping)as it is known amongst our family.

My family has been in and around all facets of the service industry.

If we frequent an establishment or want to put a new one on our list. WE TIP GOING IN THE DOOR AND GOING OUT. That means the host/hostess, the bartender, the server, busboy, cooks and manager if it is a restaurant.

In any other setting everyone gets a taste if they warrant it.

I look at the practice as sowing a crop. I always get tables, my food is always right, my drinks are perfect and the service is always over the top.

I have obtained reservation on booked night and walked past everyone waiting.

I have had tables cleared of patrons for me. If I need a haircut they always fit me in at my leisure.

I have used this in other cities and it has the same affect.

It is never extravagant but just enough to make them want to help me before anyone else.

This is how I do it and it has worked for 25 years.

Ang