foolm0ron posted...
%-based tipping is often dumb. Does a plate worth $20 really take twice as much effort to serve than a plate worth $10? If a plate is worth $20, but the restaurant has a 50% off deal so it only costs $10, does the server deserve less for serving the same exact plate?
I think it's a rule of thumb and it probably works out that the average customer's entree plate is $15 (or whatever, this is all arbitrary) such that you just place expectations over time instead of focusing on two individual plates. That said, I think the $20 plates at mediocre restaurants are going to be the steaks and those tend to have a salad with them that the $10 chicken dish doesn't include.
If you're talking same dish different restaurant, I donno. I assume that on average, good servers make their way to better restaurants.
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