🚀 go-pugleaf

In article <31r3h8$qd4@seismo.CSS.GOV> foster@seismo.CSS.GOV (Glen Foster) writes:
>Tipping is an interesting phenomenon. It seems that nobody likes it
>but I have yet to hear of an acceptable alternative.

In general, I wonder what determines who expects a tip and who doesn't? 

>
>Not that anyone wants my opinion but I feel that a 0-10-15-20% tipping
>scale is pretty cheap. I use a 0-20-up scale. I won't tip if I get bad
>service (and I will usually try to speak to the waiter, and the manager
>if the waiter is not responsive, about the problem). I tip 20% for
>"average/good" service, this covers a broad range. I will tip
>significantly over that for exceptional service. I have tipped in
>excess of 100% rarely and 50% is not unusual. 

You must frequent a higher class of establishements than I do !^)

>
...
>
>It is important to distinguish poor service (by the waiter) from poor
>performance by the restaurant. If your food is cold and service is slow 
>it is not necessarily the waiter's fault. 
> 

I must differ. The waiter _is_ the restaruant to the patron, with the
possible exception of food that is clearly wonderfully/terribly cooked.
As the diner, I react to everything about the "dining experience"(tm)
including atmosphere, food, service and my general enjoyment level. The 
only person I deal with regularly is the waiter and, for better or worse,
they will be judged on all of the aspects when it comes to tip time.


-- 
Dick Gill                                              dick@gp.com
Gill & Piette/Capital Systems                          uunet!gandp!dick
1568 Spring Hill Road, McLean, VA 22102                 (703)761-1163
  The quality of the circus here in Washington depends on the clowns you elect.