Quote:
Originally Posted by corbes
Yeah I meant all these sliding-scale assessments of quality vs. product vs. the hardest working man in show business vs. market strategies vs. labor-supply vs. flux capacitators etc.
|
Ha, kind of. I'll do 15% or 20% and round up or down a little. I find waiter service really doesn't vary that much these days and/or I'm pretty low maintenance. I can't remember the last time a waiter actually screwed up an order. At dive bars and cheap diners I just go way higher %-wise if they're friendly and take my orders right away. Of course it's a % of a cheaper tab. But a super-fast bartender who is liberal with the alcohol and good diner waitress are so much more valuable to me as a service than a regular restaurant waiter, who are pretty much all the same.