Bestwifeever
Moderator Emeritus
- Joined
- Sep 17, 2007
- Messages
- 17,774
I couldn't really say what is the "right" percentage for a tip, so these arguments seem completely pointless to me. Here's why.
For our usual $5 lunches at neighborhood restaurants, that are usually pretty cheap in New Orleans, it seems to me that at the very least, the waitress has to
1. take the order
2. punch it into the computer
3. follow up with the chef to make sure it is not delayed
4. bring the food and drink promptly
5. ask us if we need anything else when the food is served
6. refill the drinks at least twice
7. ask us if the food is OK
8. check to see if we want dessert or coffee
9. remove the dishes
10. bring the bill, and the change, and so on, all with a pleasant smile and demeanor.
It seems to me that the waitress for a $50 lunch would be doing the exact same things, and I'll bet she would not be doing 10x as much work per table. So, we tip a much higher percentage at our usual low cost places than we would if our lunch cost more.
And at the same restaurant, the $25 dinner takes no more effort from the waiter's part than the $12 special, but the waiter gets twice the tip.