On Sun, 9 Dec 2018 20:39:17 -0500, Nancy Young >
wrote:

>On 12/9/2018 6:15 PM, Dave Smith wrote:
>> On 2018-12-09 6:05 PM, Nancy Young wrote:
>>> On 12/9/2018 5:25 PM, Dave Smith wrote:
>
>>>> If you intend to tip 15% or 20% on the price of the meal you will
>>>> have to work it out and, when given the machine, enter it manually.
>>>> If you opt to tip a percentage it will be calculated on the food and
>>>> drink and on the tax.* You do not need to pay a tip on the tax.
>>>
>>> That underpaid waitress isn't getting an extra buck if I can help
>>> it!* Well, that seems to be the feeling.
>>
>>
>> How many extra bucks would it take to make you feel good about it.
>
>It's not a matter of feeling good about it, it's knowing your tip
>makes up someone's wage and then trying to scrape off any extra coin,
>it's unseemly and ooks me out.
>
>> have pointed out that 15% used to be considered to be a good tip, but
>> that some people think that inflation and higher prices mean we should
>> tip more, not realizing that the same percentage tip automatically
>> translates to bigger tips.
>
>This bothers you, I know.
>
>> I have also suggested that I would be willing to pay higher menu prices
>> and have the servers make a decent wage than to have to deal with
>> tipping.* I have had good experiences with meals and service in non
>> tipping cultures.
>
>And I have good experience most of the time with the tipping situation.
>No one kisses my butt to get a bigger tip, they just bring me my
>food and drink and be polite about it.
>>
>> I have pointed out how servers get shafted when they have cheapskate
>> customers or customers from non tipping cultures.
>>
>> I live in a jurisdiction where the minimum wage is five times higher
>> than what you are willing to accept.
>
>You have no idea what I'd be willing to accept, so I don't know why
>you'd say that. However, restaurants do operate under the tipping
>situation here and by my observation, seems to be working out for
>people. Or they would go work somewhere else.
>
>I just look at the total, get my roughly 10%, double it and round up
>to the next dollar, 99% of the time. I don't lie awake thinking I
>gave out an extra couple of dollars.
>
>nancy

When I ate out I tipped well, typically 25%. I frequented regular
haunts and called in advance and asked to be served by a particular
waitress. I would never add a tip to my credit card, I tipped in cash
only and directly into the server's hand... I never left a tip on the
table either, where anyone could palm it.

Nowadays servers migrate constantly, plus they are much younger and
lack experience, yet another reason why I stopped eating out. The two
decent restaurants in town that I liked and frequented often both
closed within two months of each other, the original owners decided to
pack it in and retire, The steak house was sold and is now a noisy
sports bar. The Italian restaurant is still empty.

These days the only place where I tip is where I get my hair cut. Lynn
has been cutting my hair for 16 years, and she's been charging me the
same $15. I give her a twenty and say thank you, she keeps the
change. I get my hair cut four times a year, my GI cut takes about 15
minutes, Lynn always makes time for my quickie... it's actually a
ladies salon but they do men's cuts too, if they are quickies like
mine that can be slipped in while some lady is under the drier. The
only men I see in there are practically bald so their trim takes a few
minutes. I have a full head of very thick hair. I could go to a high
style place but they never take enough off, making me have to return
often... all my life I hated having to have my hair cut, my hair grows
fast, a GI works for me. There's a men's barber shop I could go to but
it's 12 miles away. I went there once years ago and didn't like how
my hair was cut, how could they screw up a GI cut. Lynn is no young
chick, she's ten years younger than me and knows exactly how I like my
hair cut. Lynn only works Thursdays and Fridays now, but I can phone
any day they are open and make an appointment with Lynn.

I can't comprehend why so many make such a federal case out of
tipping, if yoose can't afford to tip and the concept gives yoose high
blood pressure then yoose should stick to fast food drive-thrus...
which is most likely what yoose moaners n' groaners do. I like the
concept of tipping, without tipping service people have no incentive
to go out of their way. Instead of tipping force the restaurant owner
to raise wages and menu prices will double. portions will be halved,
and service would be minimal.

What the "short armers" (arms too short to reach their wallets) don't
realize or refuse to realize is that a restaurant has tremendous
overhead, all those in the back need to be paid well or they'd leave,
there's rent and utilities, insurance, the accountant has to be paid
and taxes need paying too, there's a lot of equipment
maintenence/replacement. and there's a lot of shrinkage (food and
drink that gets glommed and/or spoiled. Servers have historically
been in partnership with the restaurant owner, pretty much the same as
a hair dresser at a salon. Do away with tipping servers then one will
need to get used to fine dining from a street vender's cart. Think
what would occur if you stiffed your hair dresser.