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Why should a server be tipped a percentage of the meal cost? Where did this idea start? Why does that make a difference?
Ok, if a table runs up the tab and orders round after round of alcohol, and the server is constantly running back and forth for drinks, sure. That makes sense. The effort is there.
But if a customer orders a $25 steak or a $10 hamburger, the effort is the same. (Presumes no extra courses, as many places have eliminated those.) Why should the steak customer be expected to pay more for a tip simply because their meal cost more? At 20% you're talking $5 vs $2, and for what?
Question presumes a simple dining experience with no extras or drama.
Ok, if a table runs up the tab and orders round after round of alcohol, and the server is constantly running back and forth for drinks, sure. That makes sense. The effort is there.
But if a customer orders a $25 steak or a $10 hamburger, the effort is the same. (Presumes no extra courses, as many places have eliminated those.) Why should the steak customer be expected to pay more for a tip simply because their meal cost more? At 20% you're talking $5 vs $2, and for what?
Question presumes a simple dining experience with no extras or drama.