heyjoe wrote:

> Does a couple (2 people) eating a $40 meal require/use less of a
> servers time/skill than a couple eating a $70 meal? Does breakfast
> require less of a servers time than dinner? Tipping based on
> percentage of a meals cost seems (to me) an ineffective, indirect way
> of compensation for a servers time and effort.

It's funny you mention that, when I was talking about tipping
appropriately, I was thinking of this place I used to go on vacation.
Breakfast was along the lines of coffee/tea, juice, toast, eggs.
The waitress would be running around working her butt off ...
and for 2 people the bill would be $4.50.

I don't care what the tipping conventions are, there is no way I'd
leave less than 2 bucks, more likely 3. And she earned it.

On the other end of the spectrum, I totally understand why one
would not feel like tipping by percentage when they order an
expensive bottle of wine. Like, how is it someone earned that
much more to serve a $100 bottle than a bottle of (whatever's
cheap)?

nancy