heyjoe wrote:
> On Sat, 5 Jun 2010 10:39:47 -0400, James Silverton wrote:
>
>
>> usually tips 20%
>>
> Back in the day, the cost of an item on the menu was determined by the cost
> of the food (food cost was about 35% of the total cost on the menu). If
> that's still an accurate cost basis, is it reasonable to tip 20% of an
> item's price for just the server(s), when the folks behind the scenes have
> more to do with the taste and presentation of a meal than the server(s)?
>
> 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).
>
> 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.
>
>
>
I agree. If you stop for breakfast and the bill is $8.00 it would be a
shame to leave a $1.20 tip. In this case I would leave $5.00. Delivery
guys often get the shaft. People seem to forget that they have the
drive to your house. Sure, they don't come back to refill your drinks
but they usually are driving their own cars. I'll always give them well
over 20%. It doesn't amount to a lot more money and they need it more
than the restaurant staff that isn't driving around to bring you food.