🚀 go-pugleaf

Lewis R. Gollub (lgollub@hamlet.umd.edu) wrote:
: 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.

Here is an additional wrinkle:
  Who feels that fix amounts are better? Just because you go to a more expensive
place or simpyl order a more expensive meal at a cheaper place, the server
doesn't do any additional work. Whyy isn't five bucks, say, good compensation
for the 5-15 minutes they spent with you regardless of if you get the burger
vs the filet. (I'm referring to variations in price of meals, not party size.
If you had 4 people instead of 2 people, more should be expected)

Seperate question:
  Just where did tipping come from? Why do businesses pay waiters under minimum
wage, and expect the tips to make up. Those tips aren't "out" of the restaraunts
pocket. Shouldn't they pay more and the tips are gravy? By restaraunts relying
on tips to advertise the "effective" pay off the job, they sort of set servers
expectations that they are entitled to "20%", not because they did a good job,
but because its part of the expected compensation.

Last question:
  Health care - who thinks that if restaraunts had to provide health care,
 or servers bought it affordably (dont want to argue the health care debate 
here), that better quality and more dedicated servers would result due to 
longevity. Currently, the serving industry is a revolving door. What if people
worked their for years since they had the security of health care. I bet
they'd do it and we'd all get better service.