This becomes a bit of an emotive subject in this country, Chuck, where it seems
that restaurants took the tips and used it to make up the waiters' pay to the
minimum wage.
But I am with the other Europeans on this (;-)); I should prefer to see the
price that I will pay, then offer more for exceptional service (which we are
less likely to see here than in the USA or on the Continent, I should add).
Chris
On 20 Feb 2011, at 12:31, Chuck Norcutt wrote:
> But the point is that you do not "have to" tip anything. While I
> usually do tip 20% I sometimes tip less or even not at all if I am very
> dissatisfied with the service. But, in the case that service was so bad
> that I tipped nothing, I would also likely have had a discussion with
> the management. I would also likely have had a discussion with the
> management if the food was not up to expectations. That will usually
> elicit an immediate fix or else some price reduction or even a free
> meal. That said, it is sometimes apparent that slow service is due to
> shortage of staff. Perhaps someone is out sick. I'll cut the staff
> plenty of slack if they're clearly trying.
--
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