Quote:
Originally posted by ThurgreedMarshall
The waiters at Mortons and many of the other fine restaurants are career waiters who paid their dues and landed these jobs because they are supposed to be the best at what they do.
. . . I agree that they're still mostly just carrying my food from the chef to me, but that's life.TM
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That's a matter between them and their employers, to be addressed in base pay. Tipping is more personal, between me and my waitron. I say, tip them for the value they add to your life - not their theoretical value. My philosophy will jibe with yours as long as they really ARE that good, and deliver to me excellent service, which will garner an excellent tip. If they are just resting on the laurels of a stellar waitron career, but I get my asparagus cold, or with a blank look of indifference, screw their long-timer status. The Perkins person who brings me my pancakes quickly, smiles, and comes back at the right time will always get more than the Morton's person who clears my salad before I'm done in order to turn the table quicker.
