🚀 go-pugleaf

In article <31r5j7$ojn@rodan.UU.NET>,
Catherine Stanton <cat@uunet.uu.net> wrote:
>Glen Foster <foster@seismo.CSS.GOV> wrote:
>> Tipping is an interesting phenomenon. It seems that nobody likes it
>> but I have yet to hear of an acceptable alternative.
>>  
>> I have never waited tables myself although I worked in a restaurant as
>> a delivery/utility person many many years ago and I dine out an average
>> of three times a week.
>> 
>> I would be interested in other's opinions about tipping.
>
>Me again, jumping in on this thread.  I do agree that 15% for standard
>service is a little low these days.  I think about 20% for standard ser-
>vice is okay.  Then again, the math is easier to do.  :-)  
>
I don't see why the amount of the baseline tip-- in this case 15%--
needs to be adjusted over time. The price of meals is steadily
escalating, so tips based on the bill at a constant percentage yield
more and more for the waitperson-- no need to accelerate that. I do
agree that exceptional service deserves extra tips, but that's a
different issue.