Tipping is a rather absurd practice. Having had the unfortunate pleasure of working in the food service industry for a brief while, I can say that the majority of waitstaff make more in a single weekend than an average chef does in an entire week, unless said chef is salaried in a fairly upscale establishment.
Personally I think that the person grilling my steak and mixing my drinks is far more deserving of my gratuity than the person that spends half a minute carrying the plate from the kitchen to the table.
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