07-21-2015, 01:54 PM
(07-21-2015, 01:49 PM)Benton Wrote: To me, it's not so much the cost more as the cost less.
If I'm going somewhere that I'm expecting $50-$75 per plate, I'm expecting the service to be at a high level and I'm expecting to pay a large tip for that.
If I'm going to Applebee's and paying $25 for oversalted, overcooked ribs and flat beer I get once every half hour, then I'm not going to tip as much. The server may be great, but that's not really what I'm going for. I'm not expecting as much.
Wouldn't that technically be reflected by using the percentage system of tipping ?
