11–20 of 92 posts
So, a question from a foreigner, if you buy something at a counter, should you tip? I would think the answer is no, but in states where minimum wage laws are different for tipped workers, I would expect the answer to be yes, but are there other guidelines? Does it matter if you eat in vs take out? What are the damn expectations?
At Souvla, the food is really good and I tip the 15% default IIRC.
That's a cafeteria. My favorite dining experience in SF was when I got half of a deviled egg for $9, and the server was just too fucking bothered to tell me that I should order another half for my date. I'll bet they're still going to try to slip in the "healthcare" fee for the non-existent full timers. Just one more thing: people will absolutely pay $20 for a burger. Many places sell more expensive burgers, and at s…
So, a question from a foreigner, if you buy something at a counter, should you tip? I would think the answer is no, but in states where minimum wage laws are different for tipped workers, I would expect the answer to be yes, but are there other guidelines? Does it matter if you eat in vs take out? What are the damn expectations?
If you buy something at a counter, there is no social expectation that you tip (bartenders are the sole exception, but just give them a dollar not a percentage.) Nor for takeout, but you should definitely tip for delivery (those guys get a raw deal anyway, their pay sucks and they're almost always putting miles on their personal vehicle. Tip them with cash when possible, to make sure they get to keep it...)
So, a question from a foreigner, if you buy something at a counter, should you tip? I would think the answer is no, but in states where minimum wage laws are different for tipped workers, I would expect the answer to be yes, but are there other guidelines? Does it matter if you eat in vs take out? What are the damn expectations?
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter. A lot of low-range restaurants work in Australia and New Zealand. Is this really that rare in America?
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter. A lot of low-range restaurants work in Australia and New Zealand. Is this really that rare in America?
It is rare for a place that sells their cheapest 250ml glass of wine for $13USD to operate this way.
But likely this was just chosen as a restaurant to fit the discussion of certain types of labour being priced out of SF.
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter. A lot of low-range restaurants work in Australia and New Zealand. Is this really that rare in America?
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter. A lot of low-range restaurants work in Australia and New Zealand. Is this really that rare in America?
That means that aside from taking orders, only the lowest skill, lowest interaction front-of-the-house job remains (bussing tables), and if they foot-drag a bit on that, the customers wind up doing it for them...
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter. A lot of low-range restaurants work in Australia and New Zealand. Is this really that rare in America?
This is common in the USA at fast food (McDonalds..etc) and fast casual (Chipotle...etc) restaurants. It is rare for a place that sells their cheapest 250ml glass of wine for $13USD to operate this way. But likely this was just chosen as a restaurant to fit the discussion of certain types of labour being priced out of SF.