Why do we base our
tip amount on a percentage of the meal? So if a restaurant raises their prices,
does that mean that the quality of the service suddenly got better? Does that
mean that the waiter or waitress suddenly has more tasks to do and therefore
deserves a larger tip?
The price of the food
is indicative of the quality of the food not the quality of the service. I have
actually given less tip if the food is too expensive, figuring they can afford
to pay their employees more since they're charging so much, so they don't need
my tips to survive.
And why are we
expected to give a certain percentage regardless of the service rendered? The
standard nowadays is around 20%. Who came up with that arbitrary amount, and
why did we all agree to it?
Why don't we base our
tip amount on a list of defined tasks? For each task or service rendered, they
earn a defined amount...not percentage. So, if I receive the same service at a
hamburger joint that I receive at a 5-star restaurant, then they get the same
tip.
It could go something
like this:
- Makes sure my drinking glass is always full of liquid
without me having to ask - $1
- Gets my order correct and comes back after the food is
delivered to make sure it was prepared correctly - $1
- Checks on me several times throughout the meal to see
if I need anything - $1
- If the food is taking too long, comes to the table to
apologize and explain what's going on - $0.50 (bonus $1 if offers a
complimentary something while we wait)
- Interacts with the table in a funny and personal way -
$2
- Brings the bill at the right time without me having to ask - $1
In this way it
becomes a reward system where they know what they need to do to earn the tip,
we know how much to tip based on what they did, and the amount is consistent
regardless of the restaurant or price of the food.