I see it as a sneaky incentive from management for waiters to upsell you on more sides, drinks and desserts.
Since the more marked up extras a waiter/waitress can fool people into getting, the better tip they can hope to earn at the end because of the %-based expectation.
Except nobody rips after they feel fooled. Do you ever tip when they add gratuity, or when there is a delivery charge? Or an inflation charge? Or you were billed for 3 drinks for a 2 person table? Or when we forgot to deliver soda on delivery?
No. I didn’t think so.
It has to do with a $20/plate restaurant is going to have more tables per server and less actual service/attention per table. At a $100/plate place - it’s you, you’re the only table that’s server is in charge of. If he gets no tips from you then he basically goes unpaid.
Not every meal in a “$x/plate” restaurant is gonna cost the same though. It’s not hard to reach a disparity between the cheapest and most expensive reasonable meal (similar sizes) of around a factor of 2 at many restaurants.
Why is the server getting twice the tip if I order the most expensive plate and dessert vs cheapest plate and dessert?
I see it as a sneaky incentive from management for waiters to upsell you on more sides, drinks and desserts.
Since the more marked up extras a waiter/waitress can fool people into getting, the better tip they can hope to earn at the end because of the %-based expectation.
Except nobody rips after they feel fooled. Do you ever tip when they add gratuity, or when there is a delivery charge? Or an inflation charge? Or you were billed for 3 drinks for a 2 person table? Or when we forgot to deliver soda on delivery?
No. I didn’t think so.
It has to do with a $20/plate restaurant is going to have more tables per server and less actual service/attention per table. At a $100/plate place - it’s you, you’re the only table that’s server is in charge of. If he gets no tips from you then he basically goes unpaid.
Not every meal in a “$x/plate” restaurant is gonna cost the same though. It’s not hard to reach a disparity between the cheapest and most expensive reasonable meal (similar sizes) of around a factor of 2 at many restaurants.
Why is the server getting twice the tip if I order the most expensive plate and dessert vs cheapest plate and dessert?