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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Sunday, January 4, 2015 at 3:40:10 PM UTC-5, sf wrote:
> On Sun, 04 Jan 2015 11:52:02 -0500, Ed Pawlowski > wrote: > > > On 1/4/2015 11:01 AM, sf wrote: > > > On Sun, 4 Jan 2015 07:54:55 -0800 (PST), Kalmia > > > > wrote: > > > > > >> The server should ALWAYS ask or just bring the change, even if only one thin dime. > > > > > > Agree. Fortunately I've never had the coffee shop experience Dave > > > had. I'd rather they brought the change back. Sometimes I wonder if > > > there's an issue of tips being stolen when they ask about bringing it > > > back. > > > > > > > Smart waiters bring the proper change too. If the bill is $9.80 and the > > customer gives you a twenty, never bring back a ten and two dimes. Your > > tip may be the 20 cents if he has no smaller bills. Bring back a 5 and > > five 1's and you may get a buck or two plus the dimes. > > Absolutely! I often laugh about how a $5, 10, 20 is neatly broken > down for easy tipping. ![]() I cashiered for a time in a high priced resto. First thing I was told was to return 'tippable' change, like nothing bigger than a five. This was back in the days prior to prevalent credit card use. One customer in a 100 had American Express or Carte Blanche. |
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