What is your opinion about tipping in a small store-front restaurant staffed, owned and run by one and the same person? Cooking is done on the side with a make-shift stove and there's a tiny fridge and microwave.
This, it seems to me, is even more of a counter than a counter, the waitstaff isn't getting paid minimally in favor of tips, so it feels to me as if the whole bill should be what she charges, which is somewhat random in and of itself.
Still, it feels funny. Do y'all agree that in such a tightly-run place (that is no salaries; what you pay is going to the chef and owner), tipping is not really part of the deal? What do you think please?
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