While I realize it's probably up to the establishment, is there a general rule of thumb for 'fine dining' type establishments?
Last night, was out for a special occasion. Our server was average when he was present, but barely attentive - but it was really the busboy who took good care of us.
From what I know of the place, there seemed to be one busboy for every waiter. I left feeling like I should have given a portion of my tip to the busboy and left the rest for the waiter - but, I also figured, they probably had a method of splitting it.
Any thoughts as to how this is figured out? I'm frustrated at myself for not taking 5 minutes and inquiring about this....
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