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Old Nov 20, 2019 | 3:19 pm
  #119  
kipper
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Originally Posted by corky
The server is not cooking the steak. In fact the server might be doing more with the $10 plate of pasta by having to grate cheese over it while the $30 steak just gets set down in front of you. It does not take more work/effort to serve an expensive dish than it does to serve a cheap dish. Why should the server get a bigger tip on setting down a plate of shrimp than a plate of chicken? Or opening a $100 bottle of wine vs a $30 bottle of wine?
Tipping based on the cost of the meal/service makes no sense.
The server isn't doing more, but the kitchen staff is, and as of not too long ago, servers may need to tip out kitchen employees too.
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