Quote:
Originally Posted by Suave
Why is tipping even a percentage? Wouldn't it make more sense to be a fixed surcharge. If I order a really expensive bottle of wine vs a cheap one, 6oz vs 10oz steak, do I really need to tip more? Both required the same amount of service out of the staff and the kitchen.
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This might be a sound argument. Maybe it makes more sense to tip by the number of dishes or weight. I guess it's just easier tipping by percentage.