There is a burger joint in NY, famous for long lines:
I wouldn't queue anymore. It's just a sign of understaffed businesses.
Truth to tell, I think that the catering industry is one of the worst types. Tipping is from the bad old days, and should be consigned to history. Staff should be paid a reasonable wage, and customers not put into the position of having to pay more than the menu asks them to pay. It's simply a form of psychological extortion working on pity, sympathy, a sense of obligation or any other form of negative emotion (in that situation) you might like to name. I detest it. I
expect staff to do their best all the time, not because they see a nice watch or dress, a bit of gold here or there, pìck up on signifiers and think one might be a mark for an added smile. I
expect a smile and a greeting; I always give the waiters/waitresses a smile and a little bit of friendly chat when we first communicate. It's natural, not a forced act and, as I say, I want no less in return without the spoiling thought that it's just for a fatter tip later on; then there's the thing with changing staff shifts... That all tips get split from a common pot is not always true: I personally know two guys who kept all the tips and the staff got zilch.
You're going to pay the same in the end; why not make it a pleasant, straight transaction devoid of the demeaning serf-symbolism it inevitable invokes, like it or not? It's not about the bill, it's about the unwanted pressure. Of course, I expect there
are people who like to feel superior to those who serve them.
Rob C
