> wrote in message
...
> On Tue, 30 Aug 2005 14:21:08 GMT, "Richard Neidich"
> > wrote:
>
>
>>Imagine if this was any other industry...your accountant...I only pay you
>>what I want--Yeah Right!~!! Your attorney...your doctor....your auto
>>mechanic...parts plus what I want to.
>
> See the following link in today's Seattle P-I.
> http://seattlepi.nwsource.com/local/...tipping30.html
> It looks like I'm the only one who isn't getting tipped, even though I
> always provided excellent service. Maybe I need a lower paying job.
>
> Btw, here's their poll results on the subject:
>
> How much do you usually tip when you dine out? (Total Votes: 4456)
>
> 4.9% 10% or less
> 4.3% 12%
> 36.2% 15%
> 22.6% 18%
> 30.0% 20% or more
> 0.8% Never tip at all
> 1.2% Never dine anywhere they expect tips
>
> So clearly we're not a nation of cheapskates. Ot at least the 4,456
> P-I readers aren't.
>
>>At Chez Panisse in Berkley California they did the same thing. I asked
>>about it cause it was first time I had seen it like that and they said the
>>all get health benefits now, have disability and life
>>insurance.....etc....
>>
>>I think it make a nice statement about the restaurant.
>
> No, it makes a nice statement about the employer's willingness to
> provide for his/her employees. That's how you keep good ones. That's
> why hardly anybody ever quits Costco, and the customer service is
> almost always excellent.
>
> Mandatory tipping isn't a tip, it's a surcharge. Just because I always
> tip well doesn't mean I should have to relinquish the option of not
> tipping at all if the service sucks.
>
> JJ
>
The function of tipping has no function except to pay a portion
of the wages that the receivers get.
In other words, if there were no tips then the market in jobs, which
is manipulated by competetive wages, would take over naturally.
Those places that pay peanuts get monkeys.
Those who dont mind being slung their hash this way will pay
less for their meals.
What's wrong in paying higher prices for meals?
When you wish to get better service, then you let them know by
eating at a better place, where the combination of food and
service quality is best.
Tipping interferes with this process, tempting customers to set the
costs themselves, by selecting certain waiters for tips.
This never works in practice, because everyone knows if you do
not tip, your service is not only not the best, it is deliberately made
worse.
So in practice then, everyone ends up tipping evenly regardless of
quality.
You find out the "usual" percentage, and fork up without a whimper.

My instincts tell me that tipping is a humiliating process for both
parties.
What about good management and pride in one's work?
How else is good work obtained from the rest of us?

--
Interested