On Sun, 14 Aug 2016 18:06:41 -0400, Dave Smith
> wrote:

> On 2016-08-14 5:22 PM, graham wrote:
> > No-tipping policies at US restaurants prompt delight – and disaster
> >
> > https://www.theguardian.com/lifeands...fects-portland
> >
> >
> > http://tiny.cc/ng4ydy
> >
> > Note the following point in the article:
> > "According to research by Michael Lynn, professor of consumer behaviour
> > and marketing at the Cornell University School of Hotel Administration,
> > most people tip not based on service, but *because they feel guilty and
> > obliged*. He also found that 53% of customers liked the idea of higher
> > menu prices where tipping is not permitted."
>
> It works in lots of places in Europe. You get good professional service
> without waiters fawning all over you trying to ingratiate you into a
> larger tip. What you see on the bill is a price higher than you would
> see here, but that is what you pay. You don't see a bunch of taxes added
> to the bill and aren't expected to leave 15% or more on top.
> I find it curious that the guy in the article said he would have to
> raise his prices by 40% to get the money he needs to pay the higher
> wages when tipping less than half of that was supposed to have been
> working.
>
>
They go out of business quickly in the USA. Customers want to pay a
reasonable price for food and leave the tipping up them.

--
I love cooking with wine.
Sometimes I even put it in the food.