• De_Narm@lemmy.world
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    9 months ago

    Something I don’t get, why is it percentage based? I mean, I get it from the waiters perspective. But as a customer? Whether my one plate of food is 20$ or 200$, he did the same thing. Scaling with more items or time spent would seem more appropriate.

    • Rentlar@lemmy.ca
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      9 months ago

      I see it as a sneaky incentive from management for waiters to upsell you on more sides, drinks and desserts.

      Since the more marked up extras a waiter/waitress can fool people into getting, the better tip they can hope to earn at the end because of the %-based expectation.

    • greedytacothief@lemmy.world
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      9 months ago

      Well usually more people means a higher bill, more people is more work. Lots of places even just add gratuity to the bill once a group size is large enough.

      But tipping is dumb, and working in the service industry sucks… I have no easy solutions.

      • Sprawlie@lemmy.world
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        9 months ago

        I have no easy solutions.

        There’s an easy one that could be legislated tomorrow by any states.

        Raise minimum wages and enforce it throughout ALL workplaces, including wait staff. Nobody should be earning less than a living wage just because they’re restaraunt staff.

    • betheydocrime@lemmy.world
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      9 months ago

      Serving a $200 meal requires a lot of knowledge and physical skill that the server down at Chili’s probably doesn’t have. The kind of restaurant that sells a $200 meal also has a larger support staff that must be given a percentage of the server’s tip

        • betheydocrime@lemmy.world
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          9 months ago

          I think you’re looking for the difference between fine dining and nouvelle cuisine / haute cuisine. Think of it like the difference between a nice steakhouse where the server essentially takes your order and gives you a plate, and one of those Instagram dinners where they serve your dessert in hollow chocolate balls and serving is a more involved and delicate process because of the nature of the food you’re serving

          • NoIWontPickaName@kbin.social
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            9 months ago

            I have a place down the road that makes guacamole in a molcajete at the table.

            That is way harder and more impressive than pouring a little hot chocolate.

            If you can scam them into paying it then more power to you though.

    • TheLowestStone@lemmy.world
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      9 months ago

      If you’re getting the same level of service at a restaurant serving $200/plate meals as you are at TGI Fridays, either you’re being ripped off of your local Fridays has amazing servers.