I too find service mostly to be better in Europe.

I sometimes think that those that are overly cost conscience about the
gratuity being included are just cheap an really have a hard time with
someone making a living.

To me its about the "haves" want to make sure everyone is a "have not".

If the service was actually bad you would likely speak to the manager and
explain why you thought it was bad and they would typically comp the meal if
service was really bad.

The only question I would have is which would be the right way to show the
charges:

1) One way is to at say 20% to bottom of bill stating service included
2) Another way would be to state the pricing of each menu item as
tax/service included there fore a steak that might be $20 would show as
$24.00. Bill stamped with Service of 20% is included in price.

I prefer the first but either would be fine with me.


"Hunt" > wrote in message
...
> In article >,
> ianhoare@angelfire.
> com says...
>>
>>Salut/Hi ,
>>
>> le/on Wed, 14 Sep 2005 20:00:19 GMT, tu disais/you said:-
>>
>>>The issues:
>>>
>>>A) You're assuming that the service is impeccable. Clearly, that is
>>>not always the case. If the service sucks, what then is your recourse?
>>
>>Tell them. Or is that too obvious? Tell the staff and/or the
>>manager/owner.
>>
>>>B) I don't want any establishment presuming what I would pay, or if I
>>>would pay, in tip. That's at my discretion, not theirs.
>>
>>Don't you worry that this puts them into a position of subservience to
>>you.
>>I find it degrading, both to me as tipper and to the person who's serving.
>>People should do their best because it is a matter of self respect, not
>>because they hope to get a bigger tip.
>>
>>
>>--
>>All the Best
>>Ian Hoare
>>http://www.souvigne.com
>
> I agree Ian. However, (maybe it is the American coming out in me) I find
> that
> for really worthwhile service, I will tip in Europe. Often, this tip is
> waved
> off, and I make a point to the server (could just as well be a London
> cabbie,
> as the sommelier at a 2* restaurant), and explain that the person has gone
> beyond my expectation for service. I usually loosely base the tip on the
> US
> standards. I hope, that by doing this, I am not setting a bad prescedent
> in
> Europe. I also hope that I am not insulting the server in any way, as this
> is
> never my intention.
>
> In the US, we are often at resorts, where the hosting organization has
> included a gratutity to the cost of the resort. In nearly every instance,
> the
> staff informs me of this, but if the service goes "beyond" I insist that
> they
> accept the "extra." Again, I look upon this as a reward for going beyond,
> my
> expectations, which are usually very high. I want the server to know that
> they
> have EXCEEDED these expectations, and I appreciate this extra effort.
>
> Again, I hope that I am not corrupting the system, which has been in place
> for
> many centuries in Europe, but feel that these folk deserve something
> extra,
> for something extra. While it is EXPECTED in much of the US, I would never
> wish to tip a cabbie in Wash DC 15% for the minimum of service, and slight
> a
> cabbie in London, who carries all of my wife's baggage to the
> curb-side-check
> -in at Heathrow. The same for the Sommelier, who pours over his list of
> wines,
> and all of our guest's orders, and works hard to get the best value wines,
> paired with a broad spectrum of meals, to the table - then servers them
> all
> well.
>
> In *very* general terms, I usually find the overall service in Europe to
> be
> better than in the US.
>
> Hunt
>