In article >,
Nellie Paris > wrote:
>
> If this tipping system is so great, why do we have such bad overall
> service? I do not think a low tip encourages a server to reconsider
> the quality of service he or she is giving. Do you? The servers just
> assumes the low/non-tipper is cheap.

I haven't noticed a decline in service at restaurants. I eat out a lot
and I usually get fine service where ever I dine.

> 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. If you don't like
> your chicken, you can't decide not to pay for it, so why do we get to
> decide what to pay for the service?
>
> I wonder what kind of management is going on in the places where you
> have such shoddy service. Why aren't these servers being disciplined,
> retrained, or fired? We need more managers like Jesse!

Good question. Bad management can occur at any restaurant, including
those where tipping is discouraged.