Mathew Kagis wrote:
> "Dick R." > wrote in message
> ...
>
>>The whole idea of a tip being 10-15% of the total bill doesn’t seem
>>quite right to me. Take two equally proficient waiter/waitresses, one
>>working at an expensive restaurant, the other working at a neighbor
>>bar or café. I’ll go 15% at an expensive restaurant, but I might pay 30%
>>at a bar or café. People who provide good service shouldn’t be penalized
>>because of the price of food or wine in the establishment where they work.
>>
>>Just my opinion,
>>Dick
>
>
> I'll probably catch greif for wadeing back into this one... But what the
> hell. Theoretically, the waiter in the fine dinning establishment has more
> skills & more knowledge of food, wine ect... What got me out of cafe & pub
> service & into fine dinning & eventually management, was the challenge & the
> desire for more knowledge. If I went back to a slap & dash pub type
> enviornment now... It would bore me to tears..... Just my opinion.
>
> En Vino Veritas
> Mathew
>
Hey Mathew, I Certainly can't discount your experience. I look at it from
a consumer view, you look at it from a "been there, done that" view.
I guess I've never been to a restaurant where I've relied on the waiter/
waitress recommendation for wine (or even food, other than suggestions).
I'm not a world traveler and my experiences are limited. Thanks, very much,
for your thoughts,
Dick