DiszyDeanette
Mouseketeer
- Joined
- Aug 12, 2006
Brian,
Again, I am not condoning basing a tip on another criteria, I'm just saying that our tradition of determining an appropriate gratuity because of price is a bit strange.
It is strange. As is the server having to tip out the bussboy/food runner/bartender/whoever based on THEIR total sales. (you buy that $30 steak, they get to tip OUT more as well!) And having to pay taxes on a percentage of their sales. (You made no tips? The IRS won't believe you and your employer will claim income FOR you to avoid a chain-reaction audit) People who think they are so special a server should PAY to wait on them (what actually happens when you stiff your server) are pretty sick in the head if you ask me.