We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
I once saw a guy put a $5 bill on the table as a tip, with a big
Tip a penny, should get the point across.
What's wrong with you? Bad service happens, nobody is 100% all the time. There is no stylish way to be a jerk and try to humiliate your waitress. Just don't tip or tip very little, and they'll probably get the message.
I usually keep my bills because the franchise offers a free soup or salad or perogies with the purchase of an entry for the next visit within 21 days, contingent upon filling out a survey on their website with the access code on the bill, and showing the bill at the next visit with the survey validation code. The note idea is a good one though. Maybe I'll take some post it notes and stick them on the table with my note written on it.
As someone who has worked in the service industry I can tell you that ust not tipping will be interpreted as being a "cheapskate". Its wrong, but its the way that the servers thought process works unless its made clear that there is a reason for the low / no tip. People that tip anyways are perpetuating the performance of that server. Also, as management, it helps to know where there are shortcomings in service to be able to fix them. Sometimes its the servers attitude and sometimes its a problem with their training. In the US I would reduce their tip by what is appropriate depending on the service that I received, and at a point I would discreetly mention it to the manager. If things were bad enough and it was to be a long meal I might ask to be transferred to another server. Overall I'm a laid back customer and fully understand that somethings are out of the control of waitstaff (and sometimes they are doing their best when shorthanded or really busy), but putting up with truly bad service does no-one any favours. On the othere side, I am also one of the first to compliment management when I receive really good service, and put my money where my mouth is by leaving a bigger tip. K
Just wondering. Do you still top 20% on bills 100 and over?