Holy shatz! Cop stops bicycle! - Page 81 - Cycling Mob: Road Cycling, Mountain Biking and More

06-17-2004, 10:45 AM

"Raoul Duke" <[Only registered and activated users can see links. ]> wrote in message
news:[Only registered and activated users can see links. ]...
>
> "loki" <[Only registered and activated users can see links. ]> wrote in message
> news:0yiAc.303915$[Only registered and activated users can see links. ].net .cable.rogers.com...
>
> > Then I guess, I at least, am a lousy tipper. But please don't ascribe
my
> > attributes to my countrymen [women]. Even amongst my own I'm an oddity.
>
> If only you were an oddity. Haven't you ever heard the joke, "What's the
> difference between a canoe and a Canadian?"
>
> Canoes tip.

I do tip. From personal experience it is the unusual Canadian that does not
tip.

The question became what is an appropriate tip. I have been informed that
15% before taxes is no longer the standard - at least according to one
poster here.

*shrug*

I might also add that I tip progressively. I figure the wait staff in the
low end diner work harder and deserve a proportionately higher tip than the
high end restaurant.

But that's a personal belief.

--
'Just because you're wearing a tie
Doesn't mean you're bloody important'
-chumbawumba

06-17-2004, 11:11 AM

On Thu, 17 Jun 2004 17:45:01 GMT, "loki" <[Only registered and activated users can see links. ]> wrote:

> I might also add that I tip progressively. I figure the wait staff in the
>low end diner work harder and deserve a proportionately higher tip than the
>high end restaurant.
>
> But that's a personal belief.

The wait staff at most successful high end restaurants work harder in
my experience than the wait staff in a low end diner. They have more
training and more demanding patrons. OTOH, they are being tipped from
a per diner charge of $ 40 on up and the low end diner tops out at
maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
other.

Curtis L. Russell
Odenton, MD (USA)
Just someone on two wheels...

06-17-2004, 11:11 AM

On Thu, 17 Jun 2004 17:45:01 GMT, "loki" <[Only registered and activated users can see links. ]> wrote:

> I might also add that I tip progressively. I figure the wait staff in the
>low end diner work harder and deserve a proportionately higher tip than the
>high end restaurant.
>
> But that's a personal belief.

The wait staff at most successful high end restaurants work harder in
my experience than the wait staff in a low end diner. They have more
training and more demanding patrons. OTOH, they are being tipped from
a per diner charge of $ 40 on up and the low end diner tops out at
maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
other.

Curtis L. Russell
Odenton, MD (USA)
Just someone on two wheels...

06-17-2004, 11:11 AM

On Thu, 17 Jun 2004 17:45:01 GMT, "loki" <[Only registered and activated users can see links. ]> wrote:

> I might also add that I tip progressively. I figure the wait staff in the
>low end diner work harder and deserve a proportionately higher tip than the
>high end restaurant.
>
> But that's a personal belief.

The wait staff at most successful high end restaurants work harder in
my experience than the wait staff in a low end diner. They have more
training and more demanding patrons. OTOH, they are being tipped from
a per diner charge of $ 40 on up and the low end diner tops out at
maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
other.

Curtis L. Russell
Odenton, MD (USA)
Just someone on two wheels...

06-17-2004, 11:11 AM

On Thu, 17 Jun 2004 17:45:01 GMT, "loki" <[Only registered and activated users can see links. ]> wrote:

> I might also add that I tip progressively. I figure the wait staff in the
>low end diner work harder and deserve a proportionately higher tip than the
>high end restaurant.
>
> But that's a personal belief.

The wait staff at most successful high end restaurants work harder in
my experience than the wait staff in a low end diner. They have more
training and more demanding patrons. OTOH, they are being tipped from
a per diner charge of $ 40 on up and the low end diner tops out at
maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
other.

Curtis L. Russell
Odenton, MD (USA)
Just someone on two wheels...

06-17-2004, 11:11 AM

On Thu, 17 Jun 2004 17:45:01 GMT, "loki" <[Only registered and activated users can see links. ]> wrote:

> I might also add that I tip progressively. I figure the wait staff in the
>low end diner work harder and deserve a proportionately higher tip than the
>high end restaurant.
>
> But that's a personal belief.

The wait staff at most successful high end restaurants work harder in
my experience than the wait staff in a low end diner. They have more
training and more demanding patrons. OTOH, they are being tipped from
a per diner charge of $ 40 on up and the low end diner tops out at
maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
other.

Curtis L. Russell
Odenton, MD (USA)
Just someone on two wheels...

06-17-2004, 12:18 PM

"Curtis L. Russell" <curtis@md-bicycling.org> wrote in message
news

fn3d01npp02nqqaabug9tn900dc17jn29@4ax.com...

> The wait staff at most successful high end restaurants work harder in
> my experience than the wait staff in a low end diner. They have more
> training and more demanding patrons. OTOH, they are being tipped from
> a per diner charge of $ 40 on up and the low end diner tops out at
> maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
> other.

However, a server in a higher end restaurant has to divide the gratuity up
between several people. The Maitre' D, the bartender and busperson all get
a percentage.

Dave

06-17-2004, 12:18 PM

"Curtis L. Russell" <curtis@md-bicycling.org> wrote in message
news

fn3d01npp02nqqaabug9tn900dc17jn29@4ax.com...

> The wait staff at most successful high end restaurants work harder in
> my experience than the wait staff in a low end diner. They have more
> training and more demanding patrons. OTOH, they are being tipped from
> a per diner charge of $ 40 on up and the low end diner tops out at
> maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
> other.

However, a server in a higher end restaurant has to divide the gratuity up
between several people. The Maitre' D, the bartender and busperson all get
a percentage.

Dave

06-17-2004, 12:18 PM

"Curtis L. Russell" <curtis@md-bicycling.org> wrote in message
news

fn3d01npp02nqqaabug9tn900dc17jn29@4ax.com...

> The wait staff at most successful high end restaurants work harder in
> my experience than the wait staff in a low end diner. They have more
> training and more demanding patrons. OTOH, they are being tipped from
> a per diner charge of $ 40 on up and the low end diner tops out at
> maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
> other.

However, a server in a higher end restaurant has to divide the gratuity up
between several people. The Maitre' D, the bartender and busperson all get
a percentage.

Dave

06-17-2004, 12:18 PM

"Curtis L. Russell" <curtis@md-bicycling.org> wrote in message
news

fn3d01npp02nqqaabug9tn900dc17jn29@4ax.com...

> The wait staff at most successful high end restaurants work harder in
> my experience than the wait staff in a low end diner. They have more
> training and more demanding patrons. OTOH, they are being tipped from
> a per diner charge of $ 40 on up and the low end diner tops out at
> maybe $ 15 U.S., so 18% of one is a lot more than 18% or so of the
> other.

However, a server in a higher end restaurant has to divide the gratuity up
between several people. The Maitre' D, the bartender and busperson all get
a percentage.

Dave