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Something I don’t get, why is it percentage based? I mean, I get it from the waiters perspective. But as a customer? Whether my one plate of food is 20$ or 200$, he did the same thing. Scaling with more items or time spent would seem more appropriate.
If you are are trying to find logic within tipping you might as well chase windmills. It’s dumb as bolts.
Americans be like; “If you can’t afford to pay 69% tip then don’t go out eating at all”
Also, complaining that things will cost too much if waiters eek by on more than minimum wage.
The cost is literally the same… Restaurants would just be upfront about it then.
If you’re going to say “69%” , you need to call it eating out, not out eating.