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I also don't think the waitstaff in high-end restaurants deserve 15-20% on a huge bill, but leave it anyways if I choose to go to such a place.
Generally speaking, it takes several years experience to make it to fine dining. You wouldn't work at a job several years without wanting a raise. Admittedly, there are waiters who are better than others, and the bottom of the barrel, sure, 10% them. They'll possibly wisen up that they need to improve, or they'll leave the restaurant because they can't make a decent wage. Either way, it makes my life easier.
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Originally Posted by Kal Varnsen
Why tip someone for a job I'm capable of doing myself? I can deliver food. I can drive a taxi. I can, and do, cut my own hair. I did however, tip my urologist, because I am unable to pulverize my own kidney stones.
There's three 'classes' of restaurant here:
Diner
Casual
Fine
Diners are piss easy, and any mouth-breather can do them.
Casual usually requires a bit more, and you have to at least know the menu.
Fine, is obviously where I think there is a divulgence (total bias).
You can do the first two I'm sure. However, come into my job never waited a table in your life? You're gone in under a month (if they even hire you, which they won't, and that's still taking the over).
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Originally Posted by OWLS
Waiters, paying back ~5% of their tips is ******ed as well, how commonplace is that?
I can't speak for Europe, but it's pretty much the standard in the U.S (speaking of higher caliber restaurants here). Bus persons, bartenders, food runners, and sometimes managers are paid from the pool of tips taken from waiters. I've seen tipout vary from 3%-6.5% with some being set "25% of tips" (which under optimal conditions is 5%).