"Martin Hotze" wrote in message
news
On Sun, 28 Nov 2004 18:14:30 GMT, C Kingsbury wrote:

When I worked for a European company I frequently went out for meals with
senior managers visitng from Germany, the UK, etc. We'd spend $385 on
dinner
at a steakhouse where you had a waiter, a busboy, and a sommelier serving
the table and they'd sign the credit card slip for $400. At a Chili's-type

*hehe*
yep, in Europe most likely you don't calculate a percentage as a tip but
more likely you round up the total. And I don't like the idea of
*expected*
tipping - even as part of their income. Let the boss pay their wages (even
if this would mean to raise the prices on the menue). I generally only tip
if the service was more than average (friendly and prompt service is part
of the job and is expected).


I would prefer to see the size of portions decrease 'cause I cannot eat it
all and instead of reducing the prices pay a decent wage. I just hate to see
good food going to waste and as for taking it home for the dog - well, I
have no dog besides which its expensive dog food.