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Why do we use the cost of the meal as the basis for the tip?
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January 29th, 2015
Why do we even tip at all? Why is it mainly only restaurants and bars that we feel this is a fair system for payment for services? Or if we don’t feel it is fair why do we, as a society, allow it? Does a waiter who spends 30 minutes waiting on you in “Chez Ooh La La” work any harder that the one that spends 30 minutes with you at IHOP? Does the waitress at IHOP work harder serving you from the more expensive dinner menu than the less expensive breakfast menu?
Would a system of tipping based on the time spent in the restaurant be any more fair? How would you account for multiple tables or what the base pay given to the wait staff is?
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