Quote:
Originally Posted by CorsiHockeyLeague
Thing is, it's rare that I actually get bad service nowadays. I've been eating out a bit more the last week and a half for YYCEXP, and the quality of those meals has varied, but essentially I end up with the following scenarios:
1. Meal is great and service is good (e.g. Love Damian). I'm tipping 20% and that's fine.
2. Service is good, but meal isn't great (e.g. Ibu on 14th st). I am still tipping 15% or 18%, because it's not the server's fault their menu wasn't up to standard.
3. Service is good but the kitchen is slow and the meal isn't great (e.g. Wilde on 27). Again, it's not the server's fault, so I'm probably still tipping the same as I would be otherwise.
The problem here is that in scenario 2 or 3, I'm still paying at least 40 and more often 50 bucks per person, and I didn't feel like I got good value for my money. Yet I'm getting even worse value because I don't feel like I'm going to express that in my tip, because it wasn't the thing I'm tipping for that caused me to feel less than happy with the experience.
|
For better or worse, in a lot of restaurants that tip is being split between your server, bus person, bartender, AND the kitchen staff. The tips are pooled and everyone (even managers in some places) gets a cut.
If you knew that that the kitchen staff were getting 25% of your tip, would you still tip 20%?