Editor,
Regarding Jon Mays’ Sept. 26 column “The art of good service”: there is an unspoken contract between server and customer.
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Editor,
Regarding Jon Mays’ Sept. 26 column “The art of good service”: there is an unspoken contract between server and customer.
The server does all the things Mays describes as being good service deserving of a 40% gratuity, and he does it with no assurances that he will get a 40% gratuity, he could get nothing at all. That’s why I describe the relationship as contractual, a social contract among civilized people. Following this contract proves you are civilized, whether you are the server going the extra mile to make the dining experience as pleasurable as possible or whether having had a good experience you give the minimum 20% gratuity, preferably in cash and in large bills and handed directly to the server in a sort of a handshake with a friendly word.
I normally give 25% regardless of the quality of service, as a thank you for good service or as an ironic message for bad service.
The server is fully aware of the effort he put into serving the customer, and sometimes for reasons out of his control he cannot put 100% effort into it. As a serving professional myself I remember customers who are generous and if I see them again I put extra effort into rendering good service. And having done a subpar job and getting tipped well anyway just makes me want to do better the next time. Because I remember.
And I remember those who tip me $1 more than I remember those who tip me nothing at all. How cheap is that? The minimum tip on a food delivery is $5 and you give me $1. It’s worse than getting nothing at all. Bad bad karma, and I remember it.
Nice column, Mays.
James Mark Constantino
Daly City
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