Originally Posted by
JBord
I'd assume the non-tippers and good tippers balance each other out. Good point about the tip-outs though. And of course there's a difference between a cheaper Mexican restaurant in my example and if we had gone to a steakhouse, where I'd expect our tip to have been more like $40-50.
I think some days, they do balance out, other days, servers will have a run of non-tippers, and won't see much after tip outs.