this post was submitted on 14 May 2024
50 points (91.7% liked)
Asklemmy
43777 readers
1432 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The 15% of a meal thing never made sense to me either. Does it take any more work to carry a $60 steak to a table than it does a $15 steak?
It's not My job to pay some company's employees a living wage when I don't even make a living wage myself.
I feel that way about bars - expensive wine is not harder to open than cheap wine. Had a fight with my husband about it because he once ordered a VERY expensive drink and then started to tip 20% on it.
In the UK a few pubs have started the "how much would you like to tip?" When you pay by card.
When I see that, it's always the last pint I buy from there.
Tipping is not customary here. People tip if they think the service is exceptional or they might "buy the bar tender a drink" if they want to build a relationship as a regular. I'm not OK with this shitty American culture creeping in.
if your getting the same service at a place that charges 15 vs 60 a steak that's pretty bad. it's not just carrying the food.
It's a percentage because the $60 steak was assumably at a nicer restaurant where you received more in depth service.
Fine dining servers may only have a couple of tables at once, or even for the entire night. You're paying more for more individual attention.
It also scales in reverse. A server on a shift with a $10 blue plate special will probably have 10 tables before things go off the rails. They'll also put serious work into getting your ass off that table the minute your plate is clean.
The reason why restaurant tipping is usually percentage based is because the level of service expected scales with the price of the items on the menu. The expectations on servers in fine-dining is a lot higher than a neighbourhood pub and so is the price.
If I tip I generally do it based on the work/effort rather than the price.