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Good question.</p>
<p>Who made that comment?</p>
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<p>Who said it was?! The poster said that’s why he/she did (sorry, don’t know where the original post is). Did the poster say that’s what everyone should do and you just didn’t include it in your quote? </p>
<p>Man, this search function has really improved. </p>
<p>No, the poster said it’s just what she does. </p>
<p>Back in the Midwest,more than 15 years ago, the cook at one of those mall food court franchises was making $800 a week. Spoke little English, was likely illegally here, but he was able to hold down the kitchen, so he was paid that in cash. Yes, in cash, and this was a mainstream mall, national franchise. So how much does back kitchen help tend to make these days? I really don’t know. I know my kids make some great money for short shifts at the local greasy spoon. At the bottom of the pay hierarchy there.</p>
<p>It is her being quoted but it goes to the heart of the “illogic” in this thread. Seems now that customers need to be mindful that many of the servers are poor college students or poor immigrants. The bravado of most tippers is that they tip 20% or more and that anyone that tips 15% is “stealing” or guilty of not keeping up with changing times. </p>
<p>I typically just round up and add a dollar if it’s under $15, and round up and add $2 if it’s over. I don’t really get meals above $20 very often. If the service was great (never an empty glass is a good standard) I might add a dollar to that, and if it was terrible (have to track someone down for a refill) I might subtract a dollar. This isn’t a hard and fast rule though, if the check was $14.91 I’d most likely tip $2.09 instead of $1.09. </p>
<p>So, I don’t really think about the percentage at all. As pointed out, it’s no more work for the waiter if I ordered the cod than it is if I ordered the lobster. And I don’t go to fancy restaurants so I don’t have to worry about the organizational difference there. </p>
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<p>Letting a lady into an elevator first is etiquette. </p>
<p>When paying a set % is demanded, it’s no longer an expression of apreciation for good service. It’s a de facto wage.</p>
<p>Just add the gratuity to the price of the food already and pay the servers decent wages. </p>
<p>Or keep installing smart checkout terminals that makes the entire process impersonal. Bill comes with a few buttons for gratuities at x percent. In a perfect world, the terminal would clearly spell out where the tips go and if they entirely benefit the server, a pool of servers, or some magical distribution to the other staff or if … it covers the expenses of the owners. </p>
<p>And stop all the whining forever. </p>