To tip or not to tip?
To tip or not to tip?
That is the question posted recently on my Facebook page by a local chef.
His query was about the idea of a restaurant charging more for its services but making it clear that tipping was not accepted. Such a restaurant would hold stringent quality control reviews for employee service but the employees would all be paid well.
Interesting.
To not tip has become a cultural faux pas. Tipping is also a customer’s way to reward good service and to show appreciation.
The trick of it is though, that servers usually share the tips with the entire staff. Therefore, the benefits of the extra efforts of the server are shared. Personally, I have always enjoyed leaving a tip, particularly for great service, but have felt bad that that server would only take home a percentage of what was left on the table.