I'm speaking of the poster, not other people in general.uhmm..... yes people do... like all the time.....
I'm speaking of the poster, not other people in general.uhmm..... yes people do... like all the time.....
The "chef" is not affected unless it's his own restaurant and he has to pay for that out of pocket, I quotated chef because that's usually what that title means, in casual dining there are no chefs lol. The bolded is what usually is happening. I'm getting out the industry soon but in 3 different jobs I have yet to be somewhere that offers Prime Rib and Sea Bass vs burgers, that's a menu clash. In smaller tables what makes a bill high is 2nd and 3rd rounds of drinks, an appetizer and/or desert, so that falls under running back and forth.Your meal costing more doesn’t mean any extra effort or attention was paid to you. It could, but it’s not always the case. The only person who is USUALLY affected by you buying more expensive food is the chef, who usually gets paid a fair wage and doesn’t rely on tips.
That’s why tips should be based on something that actually has to do with how much work you do, because spending money doesn’t always mean more work for the waiter. If you have a table of 8 and your bill is high, that’s one thing. If people are ordering 4 things off the menu or have you running back and forth to get drinks, that’s one thing. But if I go to a restaurant and get the Sea Bass and my wife gets the Prime Rib and we both get two drinks, how is the waiter doing anything more than if we’d both ordered burgers that cost less than half that price.
And if the Coli thought like me, this wouldn’t be a thread because I said I usually tip AT LEAST 15% multiple times in this thread, because I understand how restaurants screw over their service employees. I can both not agree with the system AND still tip people. And that’s exactly what I do.
what does the amount have to do with the service, she's provided the same service no matter how much they spend, this type of logic is retarded
Real talk no matter where you go on the internet a tipping debate will always end the same way with no side winning but everybody mad.
Only broke nikkas don't tip. You're supposed to tip at least 25% if the service is great.
That is an unwritten rule. Stay out of restaurants if you can't abide by those rules.
So ur sitting here telling me ur tipping the same amount if ur at some applebees for an hour, running up a bill of 60 bux...
And also at a higher quality place having a bill of 200 bux?
Off the rip bruh, theres usually a socially excepted tipping range of about 15-25% of ur bill.
So if u an issue with what I said about the amount of the tip compared to the bill... be mad at society.
Also, the waitress must have done an exceptional job if the guest chose to write a positive note on the check.
So apparently she should have atleast got the preferred tip range.
But hey, yall go ahead and tip bytches 10 dollars on a $200 tab.
To each its own
There is no social expecting tipping range, you tip based on how you feel about the quality of service
you being at apple bees for an hour isn't getting you more service from that person she's waiting on other customers, you can be that for an hour after drinking one beer at the bar talking
get out of here with this nonsense
these servers are becoming glorified beggers
Me and 3 other friends ran up a bill to $1600 at a 3 star Michelin. This included Wine & cheese pairings and other a la carte cocktails. Service was phenomenal. Tip came out to $320.Fool, you ain't paying no $250 tip on a $1000 restaurant bill. nikka please.
Cap A thon in hereFool, you ain't paying no $250 tip on a $1000 restaurant bill. nikka please.
Me and 3 other friends ran up a bill to $1600 at a 3 star Michelin. This included Wine & cheese pairings and other a la carte cocktails. Service was phenomenal. Tip came out to 320.
It ain’t trickin if you got it.thats not 25% though thats 20%
mafukkas exposing themselves in here indirectly
if you woulda left $200, I doubt they woulda complained
and Michelin stars mean jack shyt, theres a place in downtown San Francisco owned by a 3 star Michelin chef and he out there serving $45 noodles
Line be down the block 7 days a week though