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SF Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work

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Re: SF Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work

#91

Post by walru »

sincerely wrote: post #90
walru wrote: post #59

Earlier quoted context omitted.

Then you're not going to 'craft' establishments.

Maybe I'm not. Could you link an example of one? Would you tip more than 1$ on, say, a $6 drink there?

You wouldn't be paying $6 for a 'craft' style cocktail anywhere in the US. A 'craft' cocktail usually has 4-10 ingredients and a garnish that compliments the flavor - usually through your orthonasal senses. It's not a vodka soda or a gin and tonic. It's a Fish House Punch or a Jungle Bird or a Champs Elysees or any number of amazing cocktails that exist in the world.

Re: SF Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work

#92

Post by aeontech »

40four wrote: post #37
aeontech wrote: post #14

Earlier quoted context omitted.

Giving bartenders a dollar no matter the order amount is not cool, really. That’s how you turn invisible to them the next time you want to order a drink ;)

I disagree. I tip a dollar per drink no matter what it is. It's no more than 30 seconds of work to pour/ open a beer, maybe 60 seconds for a mixed drink? Then I walk away. Transaction/ service complete. Unlike a server who attends to you for the duration of a meal, while you are also sitting there occupying table space of other paying customers. Most people run tabs on plastic nowadays, so how's the bartender suppose…

Sure, that’s reasonable. I just see people who order a round of 6 drinks and then throw a single dollar in, at some places.
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