JuiceCrewAllStar
Whole Milk Drinker
- Joined
- Feb 4, 2014
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If you're a competent tipper at a bar, it'll pay for itself by the end of the night.
The only argument I ever hear against this is "but then I'll get shitty service", even though this kind of system works literally everywhere else in the world.
The problem with saying it would just be built into the price is that for the most part the job remains the same if the bill is cheap or the bill is expensive. You take an order, you bring food. You get a beer you give it to me. It doesn't matter if the food was 50 dollars or 10 dollars, the beer was 3 dollars or 10, it's the same action. The only time you can argue otherwise is if the action changes like making a craft cocktail etc..
ehhh if you've not experienced a completely different level of service at a great restaurant, i guess i could see where you're coming from, but there are definitely places that the difference in price and quality of food is also reflected at the service level
If you're a competent tipper at a bar, it'll pay for itself by the end of the night.
but at Olive Garden i should pay a bigger tip if i ordered an entree instead of just soup and a salad?
I've found this to be true with haircuts as well. My barber passed over the holidays (RIP Lowell) so I've been lazy and going to Sportsclips near my house. A 6.00 cash tip before payment has landed me a free haircut, half off haircut, free MVP upgrade, and multiple holes punched on their rewards card each time I've gone so far.
i feel like JHMD but let's not forget our asterisks on the word free, here
if you leave huge tips all night for the bartender and they throw you a 'free' drink, it's not really free. you just feel better about padding homeboy's income
but at Olive Garden i should pay a bigger tip if i ordered an entree instead of just soup and a salad?
https://www.washingtonpost.com/news...se-are-the-basic-rules-you-should-know-about/
Tipping in America has officially gotten out of control when you need rules for 16+ different situations on how, when, and why.
Why are owner's expecting tips? They don't make less than minimum wage.
Why is a bartender who pours an expensive beer expecting more than when he pours a Bud Light?
Does <2 minutes of effort putting my order in a plastic bag worth 15% of the order?
ehhh if you've not experienced a completely different level of service at a great restaurant, i guess i could see where you're coming from, but there are definitely places that the difference in price and quality of food is also reflected at the service level
I'm conscious of (and basically follow) almost everything on that list, but I've never tipped a barista. Is that standard?
I make my own coffee 98+% of the time, so I don't order out much. When I do, it's always straight coffee and not something complicated (excepting a place that pours over or french presses).
It's not just free drinks, but preferred service and a lifetime of friendship.
What if you have an unlimited card? How do you judge from what amount to tip?
It's not just free drinks, but preferred service and a lifetime of friendship.
how much time are you spending at this bar?
for the record, i always tip and tip well because the service industry sucks balls. i just hate tipping.
how much time are you spending at this bar?