And I would respond that the reason you are less likely to see good
service is that the tip is already built into the price. :-)
Chuck Norcutt
On 2/20/2011 8:10 AM, Chris Barker wrote:
> This becomes a bit of an emotive subject in this country, Chuck,
> where it seems that restaurants took the tips and used it to make up
> the waiters' pay to the minimum wage.
>
> But I am with the other Europeans on this (;-)); I should prefer to
> see the price that I will pay, then offer more for exceptional
> service (which we are less likely to see here than in the USA or on
> the Continent, I should add).
>
> Chris
>
> On 20 Feb 2011, at 12:31, Chuck Norcutt wrote:
>
>> But the point is that you do not "have to" tip anything. While I
>> usually do tip 20% I sometimes tip less or even not at all if I am
>> very dissatisfied with the service. But, in the case that service
>> was so bad that I tipped nothing, I would also likely have had a
>> discussion with the management. I would also likely have had a
>> discussion with the management if the food was not up to
>> expectations. That will usually elicit an immediate fix or else
>> some price reduction or even a free meal. That said, it is
>> sometimes apparent that slow service is due to shortage of staff.
>> Perhaps someone is out sick. I'll cut the staff plenty of slack if
>> they're clearly trying.
>
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