Lord Foul wrote:Jeez, but you Americans really do take tipping to a whole different league. British people are generally considered big tippers as far as the rest of Europe is concerned, and we usually come in around 10%. No other country I know tips anywhere near you guys.
Yup. And I hate it. Somehow the idea got promulgated that the 'correct' amount to tip your food service worker was 15%. And the rules for who to tip and how much got more arcane and byzantine as time went by.
But then, the restauranteurs started to estimate how much a server should' get in tips, and subtracted that amount from what they paid. Theoretically that was also supposed to help keep the price of the meal down, but it really didn't because now, if I don't tip for a meal, I know that the poor server isn't making a fair wage. And, the servers are supposed to put their tips into a common 'pot' of money that is then broken down to share with the busser and the kitchen staff.
And, of course, if tips are factored in to a worker's wages, then those tips are supposed to be reported to the IRS as income and taxed accordingly.
I'd much rather pay a meal's true cost--one that allows for a fair wage for everybody in the restaurant--and only tip for really noteworthy service.
I seem to recall all this being broken down in much more detail in another thread, sometime in the past. And I should also say I've never worked a job where tipping was part of the transaction. (I did once get a tip when I was a paramedic. It felt weird.)
I apologize if I just derailed the thread--if booters want to continue this discussion we can make a new one.
HAIRCUTS: Like most of the earlier replies, I cut my own hair and beard with a set of clippers, because "if you can't grow it--mow it!"
“To day is a good day to die for all the things of my life are present." --Crazy Horse, prior to the battle of Little Big Horn