LogFAQs > #978686113

There's definitely an argument to be made that there's a certain threshold where tips shouldn't be based on percentage of the bill anymore. I'm not going to begin to argue where the line is, but they're definitely has to be one. If I go to outback steakhouse and get a $20 ribeye or go to some fancy restaurant paying $2-300 for an A5 wagyu both waiters potentially provide the same level of service but only one should get tipped $4 and the other should get tipped $60? Doesn't make sense. The waitress from the op could have served 3 tables in a roughly 60-90 minute window, regardless of the total for each bill if those three tables tipped $15 each then the worst case scenario is $30/hr on top of her regular wage. Doesn't sound unreasonable to me. But at the end of the day I'm sure almost everyone agrees that tips should be complementary to their salary, not supplementary.