explain how this makes sense — you run up a $1,500 dinner tab and suddenly you’re “expected” to drop another $300+ not because the service changed, but because the number on the bill did? Same plates carried, same drinks refilled, same time spent at the table… but now the steak price determines the server’s paycheck? I left $25, which is still real money for a couple hours of service, and the whole mood flipped like I broke some invisible contract. Manager comes over talking about “industry standards” like that overrides basic logic — since when does a higher menu price equal more physical effort? If I order a $15 meal vs a $40 one, does the plate weigh more? Or are we just pretending percentages make sense because nobody wants to push back? I tip for great service every time — but I’m not signing up for a sliding-scale fee just because I said yes to wine and appetizers. Be honest… is this actually fair, or are we just too used to it to question it?
To the people acting like tipping is some untouchable rule nobody’s allowed to question…
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