Quote:
Originally Posted by Springs1
It is, because you have to pay attention to EACH ITEM on EACH PLATE you serve.
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I can TOTALLY understand what YOU MEAN. It's ******EVERY SINGLE PLATE****** that makes the difference. If my BROCOLLI is cold but my steak is WARM AND DELICIOUS how should I tip then?
I just stick with the standard 15% and adjust according to the EXPERIENCE.