"Dave Smith" wrote in message
news:426549B7.1EAB6D62@sympatico.ca...
> PTravel wrote:
>
> > Well, it's clear you've never been one.
> >
>
> Never waited on tables but have worked at counter service where I worked
my butt
> off and tips are rare. I have also done a lot of other jobs where I had
to work
> hard for my money and tips were never part of remuneration.
Well, I have worked as a waiter -- it's nothing like counter service.
>
>
> > In expensive restaurants, diners tend to stay longer. One to
one-and-a-half
> > hours is not unusual, which means a waiter may have anywhere from three
to as
> > few as one "sitting" a night.
>
> > The waiter usually splits tips with the busboys, the bartender and the
maitre
> > d'. Now consider the tables that stiff the waiter or undertip (always
"on
> > principle," and usually because they didn't like the food or the
ambience,
> > neither of which are within the control of the waiter).
>
> Just so I am following this, if the ambience and food are great, and that
is one
> of the things we pay extra for in nice restaurants, the waiter is entitled
to a
> higher tip, even though it had nothing to do with it. But if the ambience
or the
> food are not good it is not the waiter's fault. So he gets credit for it
if
> people like it but if they don't like it, it's not his fault.
Nope, you're not following this at all.
In more expensive restaurants, turnover is slower, and tips are shared among
more people.
>
> > Then remember that, though Friday through Sunday
> > may be busy at a restaurant, Monday through Thursday rarely will be.
> > Waiters are not making $60-90 an hour.
>
> No. They will be making closer to the earnings of their customers on the
slow
> nights.
As I said, you've never been a waiter.
>
> > If you don't want to tip the accepted amounts, then don't eat out.
>
> I generally figure 15% plus. I was surprised to hear someone suggest that
in
> expensive restaurants one is expected to pay a higher percentage. Paying
the
> same percentage on a higher bill translates directly to a larger tip.
The standard tip varies, depending on the city. I did not, however, say
that you the percentage should be higher in a more expensive restaurant.
>
> As for tipping in advance..... if I were to see someone tipping in
advance,
> dangling dollars in front of my waiter and getting preferential service,
he
> would be paying part of my tip for me.
I've never heard of tipping in advance, and see no reason to do it.
>
>
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