Current Events > Why should the tip be proportionate to the cost of the bill?

(+) Yeah! (+)

If a server brings your table two plates and it costs you $100 in a fancy place vs $20 in a fast casual place, why should I tip more when it was the exact same amount of work?

Enjoy your 100+ post topic.

Because typically the service in the fancy place is of a higher standard than at the casual place.

Just the tip.

BroodRyu posted...

Enjoy your 100+ post topic.

I'd also like to discuss circumcision and $200 jeans

People assume that if you can afford an expensive meal then you can afford to give a big tip. It's a BS assumption though. What if I'm not rich and the expensive meal leaves me with too little money afterwards to leave a big tip?

I agree that it should be a flat $50 fee

Quality of service usually goes up the higher end the restaurant is.

Smashingpmkns posted...

Quality of service usually goes up the higher end the restaurant is.

This is not my experience honestly.

20%

Smashingpmkns posted...

Quality of service usually goes up the higher end the restaurant is.

That and actually knowing what the hell is on the menu and describing everything to me in detail. Right down to recommending what I should drink based on what I order.

It shouldn't.

Smashingpmkns posted...

Quality of service usually goes up the higher end the restaurant is.

Tipping in America has little to do with quality of service.

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I've never been to a white table cloth restaurant that didnt have an immediately noticeable quality of service difference than like a Red Lobster or an Olive Garden.

We need more cafeteria style restaurants. Just get your own food, get your own drink. No more bitching about not enough refills, no more bitching about where's the bread, no more Seinfeldesque conversations about what percentage is appropriate

[LFAQs-redacted-quote]

Servers and bartenders at higher end restaurants are usually trained on pairings.

[LFAQs-redacted-quote]

Well I don't need for you to memorize the wine menu but if you're recommending me a White Zinfandel with my steak, I don't think you're doing the best job.

Some restaurants will even have suggestions right on the menu based on what your meal is - but I do expect a decent server to know some of these things.

Serving is more than just bring my food and fill up my water. Sometimes, my wife and I will test the competency of a server by ordering the apps and entrees in one swoop to see if they'll bring them together and in the right order.

Because at the more fancy, expensive place, you're supposed to pay the waiter more

If it didn't work that way, why wouldn't all the servers in high end restaurants quit for some fast casual shit

I think people fail to realize that eating out is as much about the experience as it is the food. If not more. Plus the only people you're really interacting with at the restaurant are the hosts and the servers. They're the face of the restaurant. There's a lot that goes behind that.

I worked plenty of food places in my day, from sandwich shop to food truck, to Olive Garden to a few fine dining spots. The quality of service and expectations from the clientele are completely different. Though I will say the dinner clientele at Olive Garden are easily the worst. I do get why though. It's a restaurant that poses as a finer dining experience when in reality it's more like a Chili's that gives wine samples.