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To: big black dog

Something I do not understand is that when tipping, why shouldn’t there be a maximum possible tip? It costs the server no more to bring out a $10 burger than it does to bring out a $100 dish. Why should the tip for the latter be greater than the former?


8 posted on 11/30/2009 10:36:06 AM PST by pnh102 (Regarding liberalism, always attribute to malice what you think can be explained by stupidity. - Me)
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To: pnh102

Good point. I never thought of it that way. I’ve asked around our town and they say foreigners are the worst tippers hands down. Especially Canadians. Maybe they don’t tip as much up there and don’t know what is correct here. If the service is horrible, I will drop the tip down to 10% but it has to be really bad.


21 posted on 11/30/2009 10:41:46 AM PST by mojitojoe (“Medicine is the keystone of the arch of socialism.” - Vladimir Lenin)
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To: pnh102
Something I do not understand is that when tipping, why shouldn’t there be a maximum possible tip? It costs the server no more to bring out a $10 burger than it does to bring out a $100 dish. Why should the tip for the latter be greater than the former?

Ask tickebastard why they charge higher "handling fees" when you buy a $125 ticket vs the $40 seats for the same event.

And they charge it PER ticket even though they are handing over all tickets to a customer at the same time.

22 posted on 11/30/2009 10:41:56 AM PST by a fool in paradise (The myth of man made global warming is science fiction.)
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To: pnh102
Something I do not understand is that when tipping, why shouldn’t there be a maximum possible tip?

There should be. Why should one waiter suffer a loss of income because some other waiter got the "good table" with the generous tipper?

Pool all of the money and don't forget to split it with the chefs, food prep people, busboys AND cashier AND greeter.

27 posted on 11/30/2009 10:44:16 AM PST by a fool in paradise (The myth of man made global warming is science fiction.)
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To: pnh102

i dont understand your post. are you saying that if a meal costs $30 at TGIF’s and a meal costs $300 at a steak house, you should leave the same tip?


28 posted on 11/30/2009 10:45:10 AM PST by thefactor (yes, as a matter of fact, i DID only read the excerpt)
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To: pnh102
Servers are really sales people, and giving them a commision on what they sell is smart business.

What incentive would they have to sell an expensive bottle of wine, or a more profitable "Special," if they only get a fixed charge for either one?

34 posted on 11/30/2009 10:46:28 AM PST by Trailerpark Badass (Happiness is a choice!)
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To: pnh102
Something I do not understand is that when tipping, why shouldn’t there be a maximum possible tip? It costs the server no more to bring out a $10 burger than it does to bring out a $100 dish. Why should the tip for the latter be greater than the former?

In a lot of restaurants, the tips are not just for your waiter. They are split with the wait staff, the bar, the bus boys, the kitchen and the entrance staff.

So if you have the doorman, the coat checker, the seater, the sommelier, the waiter, the bus staff, and the dish washers, you might have 8+ people who will be splitting your tip. At Applebees, you might have the tip split between 3 or 4 people at the most.

38 posted on 11/30/2009 10:48:15 AM PST by Anitius Severinus Boethius
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To: pnh102
Something I do not understand is that when tipping, why shouldn’t there be a maximum possible tip? It costs the server no more to bring out a $10 burger than it does to bring out a $100 dish. Why should the tip for the latter be greater than the former?

A very good question, and one that I've wondered about as well. For this reason I sort of tip on a sliding scale starting at about 25% at a diner down to 15% at a good restaurant. And I have a rule to pretty much never leave less than $2.00. OTOH, I don't feel obligated to tip for lousy service, and some of those complaints sounded pret-ty whiny.

77 posted on 11/30/2009 11:15:22 AM PST by ichabod1 ( I am rolling over in my grave and I am not even dead yet.)
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