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Served: Why Tipping Makes Everyone Uncomfortable
@tkagold:
Yes, I do use the tip (or lack of a tip) as punishment for horrific service. I've had waiters who never refilled my water after an hour at their table, who've taken 15-20 minute smoke breaks right before our orders were due to come out, and who've just been generally bad waiters.
I shouldn't pay someone for a bad service experience at a restaurant, and I shouldn't have to explain to them why I am either paying them badly or not at all. If I want to explain it, I'll explain it to their manager. If I have to explain to their manager, chances are they're going to be a lot less happy at the end of their shift than if they'd made 2-15 less dollars.
If someone genuinely skips out on a tip, or leaves a cheap one, then it should be your manager who interfaces with the customer, not you. I'm so tired of waitstaff feeling entitled to their tips just because they make 5 dollars less per hour than every other manual labor profession. A bartender can also clear 200 dollars an hour if they work at a good bar. CEOs make 200 dollars an hour. The president doesn't even make 200 dollars an hour. What do you think those immigrants in your kitchens make?
Served: Why Tipping Makes Everyone Uncomfortable
The waitstaff questioning their gratuity feels like an ungrateful child asking why he didn't get 2 toys instead of 1 for his birthday. You were shaking by the end of the confrontation because inside you obviously felt you were doing something wrong.
I feel like what you did takes away our right to reward or punish you based upon your service in a non-confrontational way. Do you want every customer you've wronged to tell you to your face before they tip you? It's much nicer to smile, nod, and leave you as disappointed as we were in your service. It's not up to you to determine what kind of service your guests expect.
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I prefer milk chocolate Hershey's bars, broken into chunks. You get the expected chocolate flavor, but also great caramelized milk and coffee flavors.
Personally, I find that using a candy milk chocolate conveys a greater depth and personality to the cookie. Dark chocolate cookies can often be very one-dimensional, cloying and uninteresting, despite using very expensive ingredients.