+
Not About Food

I'm Sick and Tired of Tipping!

ChefMikeinBurlington | Mar 13, 201810:58 AM     22

You walk into a pub and order a $7.00 Guinness, add tax and it becomes $8.00, but you're expected to add another 15% tip to that for a $9.00 pint! I didn't mind it when the person pulling my pint was making $5.75, but now that they've at $12.00/hr, pulling only 15 pints an hour means they're up to $25.00 per hour at least, very likely much more....

Want to guess what the guy making my food gets? Want to guess what the hourly rate of the head chef works out to be if he's not tipped out?? Tell me why i should tip 15% or more on a bottle of wine already marked up 200% when it takes all of 1 minute to unscrew it and pour 2 glasses??

Despite the problems, a service charge properly implemented is the future of dining out...

This post is locked.Have something new to say?

Create a New Post

More from Chowhound

Mojo Magic: The Best Cuban Pork (& Cubano Sandwiches) You'll Ever Eat
How To

Mojo Magic: The Best Cuban Pork (& Cubano Sandwiches) You'll Ever Eat

by Arturo Rojas | A great Cubano depends on great pork, and this Cuban pork recipe is just as perfect on its own as...

Liven Up Your Labor Day Veggie Tray with These Unique Dips
Recipe Round-Ups

Liven Up Your Labor Day Veggie Tray with These Unique Dips

by Jen Wheeler | There is absolutely nothing wrong with hummus, guacamole, or even a good store-bought dip (looking...

15 Make-Ahead Labor Day Recipes from Dips to Dessert
Recipe Round-Ups

15 Make-Ahead Labor Day Recipes from Dips to Dessert

by Chowhound Editors | Make-ahead Labor Day recipes ensure that you get to enjoy the party along with everyone else—and that...

15 Labor Day Party Tips to Maximize Fun & Minimize Stress
Entertaining

15 Labor Day Party Tips to Maximize Fun & Minimize Stress

by Jody Eddy | Labor Day is the holiday that brings the long hot days of summer to a close. Say farewell to the season...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.