Quote:
Originally Posted by SeeBass
Sure if you are that ignorant to think you understand how a business works and what the wages should be if you have never been in that field.
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Not at all - I just think it is rather amusing how you go through great lengths to complexify (and thus justify?) a servers responsibility. There a a lot of service jobs require attention to detail, have problem customers, require multi-tasking etc etc that do not get tips so what makes carrying a plate/drink so special? As mentioned, why is it based on a percentage at all? Can you justify my steak and lobster requiring a higher tip than my wife's pasta?
The fact is tips are a requirement if you would like to frequent the same restaurant as tips have become institutionalized - the quality of the service is irrelevant. This is reflected by both the server and the customer - the server expects a sizable tip regardless of the quality of their work. Many customers could feel shamed into tipping as a small or no tip would be construed as being 'cheap' (rather than a reflection of the crap service they just received).
Other customers would be forced into tipping if they are (or would like to be) a regular. It would never be "I got a small tip because I suck" but always "that guy/girl is cheap" and the subsequent service would be even worse as word got around (and it would). At many of the franchise style restaurants I would not be surprised at all if this also resulted in some extra "tasty treats" in the food (and no I do not go to these often if at all).
In a bar it is even worse - tip well or get zero service.
Complaining to management would probably not result in anything as Suzy's tits bring in good business - service is irrelevant.
I get it - you are in the industry and will defend its' practices but you will never convince me that it is justified given the entitlement and crap service.