Totally agree. Same applies for me at cheap massage places around my area which offer 25 dollar great massages. I give 100% tip for the cheap massage and 50% for the cheap food.

I feel reverse though for the expensive restaurants where the bill comes out to more than 100 bucks a person. I just feel that the service is basically the same from a great server if that at a normal restaurant. I give normal gratuity for < $100/person bill and for the more expensive restaurants I give 10% roughly which I think is more than enough.

I also adore it.

with happy ending tho?

It's a pain to type out long nicknames or even acronyms on an iPad. Also when quoting something that's more than a few posts old, the nickname method can get confusing.

Shoe,

I get your main point, but at super high end restaurants server jobs are very hard to get, and require lots of experience and training. I know of one person that had to train for 2 months before they would let her serve. This is very different from an $8/plate place where you can basically walk in off the street.

I tip like you do generally, but there's pretty big difference in skill required and experience/training required at the extreme ends of the restaurant spectrum.

It's not a ten fold difference though right?

I'd like to change how that works too. Something between what we have now and a fixed rate.

Lower priced restaurants tend to have more tables per server and a faster turnaround time between customers, so it's not exactly a 10 fold increase in tips between $8 per meal and $80 per meal place, assuming the same tip rate.

All,

In addition to the things already mentioned (fewer tables, longer meal times, more training/experience, etc), waiters at higher-priced places also usually tip out a higher percentage of their tips to a bunch of other staff involved in the service.

There's such a big difference for fine dining service. A million details matter. None of these matter at Cheesecake Factory.

There's a big enough difference that it kind of makes me think Shoe hasn't ever actually had that experience.

I havent.

Is this stingy?

Today I was walking home and noticed an abandoned shopping trolly that someone had taken from the supermarket. It was one of those ones that have £1 in which you get back when you return the trolly.

So rather than leaving it there in the middle of the road I pushed it approx 3 miles back to the supermarket and collected the £1.

I had to go a bit out of my way to get there but I had no plans other than play poker in 4 hours so had plenty of time.

I told myself I was doing it for a good deed but not sure if I would have bothered had it been a regular trolly without the £1 in. The walk was almost entirely through an industrial estate where hardly anybody is, not sure if I would have taken up the quest had I had to walk through town.

Stingy or not?

I thought stingy meant a refusal to give up your own money, not going to great lengths to get tiny amounts of money

a distant friend of mine goes digging through garbage conatiners for food, bread, eggs, vegtables, fruit, you name it. Cooks dinner, instagrams it and hashtags things like #foodforfree #eating for free etc. Grosses me out a bit

that was a vice article from copenhagen
http://www.vice.com/read/i-spent-two...-in-copenhagen

Title of thread is stingiest thing you're seen someone else do. Not stingiest thing you've done!

Please stay on topic and not derail this great thread!

its technically stingy because you're not trying to get your own money back, or doing something to save $ etc.

its just a ridic waste of time (unless you wanted an excuse to get exercise).

ec,

High end fine-dining imo can be great, but even then is usually overrated. All my top dinner experiences have been medium-price shared plate dinner experiences with a group of good friends.

Terrible example, man. As I just explained in the separate checks thread, we've had servers from great restaurants try to work at our CCF location and quit because they couldn't hack it. CCF is known for its excellent servers. If you knew the bazillion points of service that we ccf servers have to hit with every single customer, you'd think the place was designed by the most OCD person ever to exist. .

Did they really quit because they couldn't hack it?

Yes. They wanted to go back to nice restaurants where they only had a few tables at a time to deal with, where the menu only has 30, 40ish items, and they didn't have to do things themselves like bring bread, fill water, and bus. And because of the higher prices of the food and higher class customers who knew how to tip well, they make the same money or more for about 1/3 the work.

So you are saying people would rather make more money? Revolutionary

I don't blame them in the slightest. There is a very specific reason why I work at ccf which is because I'm an actor and the job has a ton of scheduling flexibility so I can go to auditions when I have then during the day, or stand up shows at night. I was responding to a post that was comparing the quality of service at a fine dining establishment to a casual dining restaurant, using CCF as the example for the casual dining place. I was pointing out that ccf is the worst possible example to use because they happen to have a reputation for excellent service.

Have you been on the Big Bang Theory?

Dude. CCF is not fine dining. Asking people every 5 minutes if they're ok, because your regional manger thinks your table times are below comp store table times from last year, does not equal good service. It's ****ing annoying.

Fine dining takes a lot of skill and experience.

Which side do you serve from, which side do you pull from?

How do you pour a glass of wine to a table where one guy ordered it and you have 3 males and 3 females?

If you have to pick up a guest's glass of wine how do you grab it?

When do you scrape crumbs and which side should do you scrape from? Bonus if you know what you use to accomplish this task?

What's the best bold but not too fruity red zin at CCF?

What do you take when you clear the salad plate?

Name every ingredient in the pasta primavera.

You're running food to table 319. Do you auction it off or should you know which seat each dish goes to?

If you show up at a table with four dishes, in what direction do you serve them?

What's the difference between cognac and armagnac?

A guest is allergic to pine nuts. What menu items should they avoid?

/server who never bothered to train enough for fine dining but could see what it entailed