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A world without tipping

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Adriel Gray

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Re: A world without tipping

by Adriel Gray » Fri Aug 02, 2013 12:04 pm

When I was a server way back when, I hated the "gamble" of the tip. You could do an awesome job with a couple's anniversary, control a massive rush of bus people, or blow the minds of a party of 12 and still get nothing but 5%, or get stiffed all together by blue hairs after a shared entree. Tips were a total crap shoot. Sure there was that hundred dollar bill on a $40 dollar dinner for two where they thought you were such an interesting server, or the $20 tip off a couple of drinks to impress someone's date, but most of the time it was all a shot in the dark. I know people that waited tables really just to get that high of a "big spender". It was a total confirmation for them about who they were and what a great job they'd done, and they would rail against anyone who didn't tow the 20% line. It reminded me of high rollers at a casino. I hated it, just tell me what you are gonna pay me, and let me get back to living for the weekends. 8)

But that's just me.
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Marsha L.

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Re: A world without tipping

by Marsha L. » Fri Aug 02, 2013 7:19 pm

Gary Z wrote: Is the sous chef putting up with drunk, rude or entitled people?


Yes, those are called "line cooks".

Just kidding :lol:
Marsha Lynch
LEO columnist, free range cook/food writer/food stylist
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