Quote Originally Posted by sbeth View Post
I really appreciate Rob's input on this thread!

I also wanted to share my experiences working in restaurants in the US. Your tip does not always just go to your waitstaff. As a waitress, I "tipped out" (gave a percentage of my tips) to my bartenders, bus staff and food runners. There was a required minimum for each of those individuals, although it made sense to tip out appropriately to ensure that your drinks were always ready when you needed them, etc.
At the restaurant I worked for and eventually managed there was an unofficial tip the hostesses/host stand policy... Keeping your host stand happy means they're more efficient and get you more tables. That also applies when you're going out, dropping a $5 can get you seated A LOT faster if it's really busy.

I have no problem with wanting the wait staff to be paid appropriately, I just think the tipping culture is fundamentally flawed especially when service charges are added in.

Meal Cost+Tax+10% service fee+10-20% server tip= True meal cost.

Meal cost=True meal cost should be the standard.

Tipping does not guarantee better service especially when it's not a voluntary tip.