Quote:
Originally Posted by darklord700
I don't understand why we tip based on the value of the food. Does it take more work to bring out a $50 steak versus a $10 Pho? I actually think bringing out a boiling hot bowl of Pho takes more balance, finesse and skill not to spill it.
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I also expect my pho to come out splashing over the edges by someone in jeans with a couple stains on their shirt.
I expect my steak to come out with someone who is putting as much care into their personal professional image as the chef did into the preparation of the meal.