Originally Posted by lili-dui
What gives with that two-tiered thing? Apparently one should take your location into consideration before tipping? Yes, there is a cost-of-living differential, but does this make any sense? I see an real profit in the 50-States Tipping Guide (tm)which I might print and sell on the web for our European visitors who are already confused and appalled by our "system"
Stay tuned.
As a confused foreigner myself, may I ask a question? I understand that tipping in not in your culture a way to reward great service, but a way to provide a decent wage for the waiters.
However, what's the rationale linking the pay of the waiter with the bill the client have to pay? I mean, the amount of time spent by a waiter to serve a three course meal composed of cheap courses and a three course meal featuring caviar, lobsters and truffle is exactly the same. The time spent to poor a crappy wine in my glass, or a Petrus 1947 is exactly the same. Why ordering expensive food and wines should result in giving a better pay to the waiter? I am in no way limiting his ability to wait at other tables by ordering an extravagant meal, so it's really a bonus.