Posted by janet on May 24, 1999 at 12:09:10:
In Reply to: Re: All complainers- posted by Toni Schimmel on September 29, 1998 at 14:06:11:
While it's true that tipping is entirely at the discretion of the customer, many customers have no idea what the job entails: Waiters arrive in the restaurant hours before you do, and are there for hours after you leave. During this non-customer time, indeed all though the shift, they are paid $2.13 per hour (Colorado). Waiters represent a cheap labour pool to restaurant owners, justified by the fact that this meager income is supplemented by tipping. In fine dining restaurants, waiters are a walking fount of knowledge - we are able to plan your meal, explain it, find a wine to balance your choices, assist you in choosing between items, time your meal to allow you to get to the theatre or to have a long and languid romantic encounter. Try doing this without a waiter. Try dealing with the kitchen on your own. Isn't it worth 20% to have a waiter know what you mean when you refer to a wine you tasted 2 years ago but can't recall the name? Isn't it a relief to have someone take control of the running of your table of 20 guests? Please. Stop treating waiters like subservient slaves. We do not exist only to pick up the bread your baby throws on the floor. This a a respectable profession, and not everyone can do it. If you can't afford to tip 20%, you are in the wrong restaurant.
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