Re: Restaurant tipping in Europe?


"Glenn Ford" <enquiries@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> skrev i meddelandet
news:UpqdnbcXE7k5JX7eRVnyhA@xxxxxxxxxxxx
Tipping should be restricted to a discreet amount of money not a
percentage
of your overall bill.
Why should a waiter get a bigger tip simply because you chose an expensive
dish, it is still served on the same size of plate and took the same
effort
to deliver it as a dish that could be a fraction of the price of the dish
you chose ? Wine is even worse, a 100 Euro bottle of wine is basically the
same size as a 10 euro bottle and takes the same effort to serve you at
the
table, so why give the person anything up to 15 euros to serve it ?

Dump this terrible percentage tipping habit we have go into in various
places around the world, think how much time in total it took a person to
serve a table of four a three course meal ? Probably no more than 10 - 15
minutes leaving 4-5 Euros in this instance is certainly appropriate.
Consider that a waiter will cover several tables in an hour and wage, not
bad total when you think about it.
------------------------
Can't but agree more or less. Tipping is unevenly distributed.
I can remember a waiter from the toprestaurant in WTC N.Y who was sad to
have lost his earning after September 11. Sad story of course but it was
somewhat astonishing when he revealed that his monthly average earning was
around $12000 !


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