Likewise, the *house* wants that person to get their sales up, and encourages licensing, knowledge, etc...getting more money is the point of the transaction on the other side.
Now, if *nothing* extra that the house or waiter does is going to change the way you tip a whit, then they don't need to concern themselves with you. Even if you tip less (and I'm not saying you do) because you resent that the waiter is trained in food, tastes, and wine, and you didn't 'need' that, the cumulative effect of this is they get $1 or $2 less from you. Compare that to what a waiter who really hustles and upsells can do with all the other customers.
Conversely, a waiter who works on upselling, who trains outside of work in wine, who pays attention to food and external media is likelier to be a better waiter. Perhaps not for you.
The waiter isn't there to save you money; they in fact want exactly the opposite thing. It's a badly paying job that rewards sales; a tip, in a lot of ways, to a waiter, is more like a commission. Regardless what you value in a waiter, what gets rewarded is managing to get return customers who tip well. That's the actual job of a waiter.
When you don't return, all you're doing is freeing the table and their time for the guy who orders two bottles of riesling and tips 20%, even when the waiter is short. From a house perspective, they are simply a better customer, worth keeping, than you.
Is that fair? Maybe not, on your half of the equation. But that's where the real capitalism lies.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2010-08-16 04:45 am (UTC)Likewise, the *house* wants that person to get their sales up, and encourages licensing, knowledge, etc...getting more money is the point of the transaction on the other side.
Now, if *nothing* extra that the house or waiter does is going to change the way you tip a whit, then they don't need to concern themselves with you. Even if you tip less (and I'm not saying you do) because you resent that the waiter is trained in food, tastes, and wine, and you didn't 'need' that, the cumulative effect of this is they get $1 or $2 less from you. Compare that to what a waiter who really hustles and upsells can do with all the other customers.
Conversely, a waiter who works on upselling, who trains outside of work in wine, who pays attention to food and external media is likelier to be a better waiter. Perhaps not for you.
The waiter isn't there to save you money; they in fact want exactly the opposite thing. It's a badly paying job that rewards sales; a tip, in a lot of ways, to a waiter, is more like a commission. Regardless what you value in a waiter, what gets rewarded is managing to get return customers who tip well. That's the actual job of a waiter.
When you don't return, all you're doing is freeing the table and their time for the guy who orders two bottles of riesling and tips 20%, even when the waiter is short. From a house perspective, they are simply a better customer, worth keeping, than you.
Is that fair? Maybe not, on your half of the equation. But that's where the real capitalism lies.