On Mon, 03 Oct 2005 20:56:48 GMT, Nellie Paris >
wrote:


>It's of course a very imperfect system, but the cost of the food often
>reflects more work on the part of the restaurant staff. Not always, I
>know. Maybe a service charge could replect the time spent at the
>table, in an ideal world. I am not really for a percentage of the
>bill as a charge either. I would rather see service built into the
>menu prices, with no tip or service charge at all.

Ah, I forgot to mention - I agree with this. I would gladly pay a
general higher price instead of tipping a percentage.

Is tipping shared with the kitchen staff ever? The reason I ask is
that the new law in NY regarding mandatory % tipping I find
outrageous. If the kitchen staff received some of the money, I would
not feel as much that way.

You see, to me, it has always bugged me when a server gets more money
for walking from the kitchen to the table with lobster instead of
salad. Really, how does what they bring me change the level of work
they do? Sure, there is the rare dish you may need to bring something
extra for (like wet wipes for ribs or something like that), but rarely
does what I order make them work any more or less than usual!

Now, if the kitchen staff received some of that money, I could
understand. It is a bit more difficult to prepare the lobster than it
is to prepare the salad.

MR