heyjoe wrote:

> I realize that tips are traditionally done by percentage, but why?
>
> 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. Tips should be based on which meal is served (breakfast,
> lunch, dinner, dinner with drinks) and the number of people in the party,
> in other words a base line per head that increases based on the skill and
> attentiveness of the server(s).

I share your thoughts about the percentages. If a diner orders a burger
for $10, the server takes the order, relays it to the kichen staff and
then serves the diner. If the diner orders steak for $30, he or she does
the same amount of work, but is expected to be tipepd three times as
much. Look at the difference in the cost of wines. Bottles may range
from $20 to $100 or more. I don't see where the tip should be 5 times as
much for the more expensive bottle, especially when there is such an
incredible markup on wines.


> Personanlly, the current tipping scheme needs a fresh look, based on
> current economics and trends. Tipping a percentage based on the cost a
> meal is antiquated and needs to go out the window.


Tipping, IMO, is an anachronism and should be replaced with living wages
for servers so they don't have to grovel and kiss ass to make a decent
wage. I like the way things are done in most western European
countries. The price on the menu is what you pay. Taxes and service are
included in your bill, and if the service is good you can leave a little
extra.