Quote:
Originally Posted by Rain Man
The other thing I don't like/get about tipping is that I can go into the following three restaurants and get the same level of service and tip different amounts (assuming 20%):
1. I go into a diner and pay $12 for dinner and leave a $2.40 tip.
2. I go into a midscale restaurant and pay $25 for dinner and leave a $5 tip.
3. I go into an upper-end restaurant and pay $75 for dinner and leave a $15 tip.
Now, in the upper-end restaurant I'll usually have the fellow who fills my water glass frequently, but otherwise I don't usually see much difference in service. Why does the waitress at the midscale restaurant get twice as much tip money when there's no difference in the amount of work they do? It seems unfair that the tip is based on the cost of the food.
And I should point out that I've never received a tip in 20+ year of work as an engineer, economic research, and market/demographic researcher. I really think there should be more tipping in these industries for work well done.
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I agree with everything you have said.
I often find tip %'s directly correlate with how much the consumer enjoyed their meals, as well.
When I worked at a well known deep dish pizza shop in college town, central Illinois...two pizzas would serve 12+ people and the bill would be outrageously cheap for families coming down from Chicago where everything is jacked up...they'd bring out their whole family, have some appetizers, pitchers of beer...two huge delicious pizzas...and I'd get $40 tips on $100 bills like it was going out of style. They'd look at their bills and laugh.
I'd look at the tip and laugh about how easy my life was.