Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Steve P wrote:When I sit down and a server approaches my table, they've got 20% in the bank. By the time the check arrives it's up to them whether that 20% has gone up....or whether it's gone down.
Doug Davis wrote:Steve P wrote:When I sit down and a server approaches my table, they've got 20% in the bank. By the time the check arrives it's up to them whether that 20% has gone up....or whether it's gone down.
+1 ^This.
I always start at 20%. Only rarely do I give less.
Andrew Mellman wrote:Agree with Steve P.
One difference: if something causes me to lower the amount, I'll always call for the manager and tell him/her WHY I'm tipping less.
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