On 2013-09-14 5:10 PM, sf wrote:

>
> It's a matter of perception. Increased menu prices often means more
> goes into the pocket of the employer/owner, not the servers. We in
> the US still value labor and have a healthy skepticism about how much
> an employer values his/her employees.

Americans value labour?????
???????????????
Yeah. Right.



> As a general rule, management
> pays workers no more than absolutely necessary; so this is one way to
> make sure labor is well compensated. We prefer the direct approach,
> leaving out the middleman - which in this case is management.

Yet, there are only a few occupations where tips are expected. It's a
safe bet that the clerk at the local convenience store makes more than
minimum wage, but you don't tip him. Most people don't tip for counter
service. You tip your hair dresser but you don't expect to tip your dry
cleaner. People here have commented that they like to tip in cash so
that the server can pocket it. They resent the concept of tip back,
where servers have to give a percentage of their tips to the bartender,
cooks, dishwashers etc. They are probably all making minimum and they
all have to work together to make your meal happen.