TIPPING is fast becoming a tricky issue to navigate. As my colleague Simon Donohue points out in today’s M.E.N; “those of us who have grown up sandwiched neatly between the tight-fisted and the downright flashy must now pick our way through an entire world of etiquette.”
Leaving aside, for a moment, my concerns abut who actually receives the money , what is the tip for?
I’ve always taken it to be a reward for good service, a small token for a person who goes out of their way above what’s expected of their job.
A good waiter/ess doesn’t just deliver the food with a smile, they are knowledgeable about the menu, can recommend dishes or wine and make you feel that nothing’s too much trouble.
But there’s also a widely held view that the tip reflects the quality of the cooking – or perhaps the whole dining experience.
If the food is rubbish, the venue draughty and the seats uncomfortable should you still tip if the service is excellent?
I’d say yes but I’d love to hear your experiences.
And while we’re on the topic of tipping, it seems that my petition to get tips or services charges paid over to those who actually serve hasn’t got much support yet. Come on, these staff don’t get paid that much and if you bothered to give a tip, don’t you want it to be handed on?