thanks for the patronizing tone, but I'm not having problems following the conversation. There aren't many branches; this is based on a particularly offensive thing you wrote that indicated you don't actually understand the industry and the parts tips play in it.
So let me put it simply for *you*.
The tip is based on the amount of the bill. Whether 15% or 30%, the tip is still based solely on the bill.
You don't tip for services. You might tip a higher percentage if the services were helpful, but you don't tip a waiter an extra dollar for a tour of the wine list the way you tip the bellboy an extra dollar for putting the box marked fragile on top.
The bill can be increased (which you complain of), by waiters who have the skills you 'don't need'. Indeed you've noticed that for a 6-top the bill can be $20 higher for the table when the waiter does that, even if you resent it.
From an industry point of view, that's the work of a good waiter. In point if you overspend despite your planned ideas, then even if the service was crap, that's still the sign of a good waiter internally.
Good waiters have whatever skills they have, regardless of what services they provide, to any particular table.
From their point of view, this isn't about your needs. This is about theirs. You are in their workplace. This is about them making money by shaking it out of your little pockets, willingly or not.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2010-08-16 06:28 am (UTC)So let me put it simply for *you*.
The tip is based on the amount of the bill. Whether 15% or 30%, the tip is still based solely on the bill.
You don't tip for services. You might tip a higher percentage if the services were helpful, but you don't tip a waiter an extra dollar for a tour of the wine list the way you tip the bellboy an extra dollar for putting the box marked fragile on top.
The bill can be increased (which you complain of), by waiters who have the skills you 'don't need'. Indeed you've noticed that for a 6-top the bill can be $20 higher for the table when the waiter does that, even if you resent it.
From an industry point of view, that's the work of a good waiter. In point if you overspend despite your planned ideas, then even if the service was crap, that's still the sign of a good waiter internally.
Good waiters have whatever skills they have, regardless of what services they provide, to any particular table.
From their point of view, this isn't about your needs. This is about theirs. You are in their workplace. This is about them making money by shaking it out of your little pockets, willingly or not.