Now of course I spent some dough. We had a bottle of wine every night and they get a gratuity off of that and anything else they sell us that is not included which is basically alcohol. But after the first night Marlon brought out a plate of cheeses and crackers for us to have with the wine while we were waiting for an appetizer. Then he started bringing us sorbet as an intermezzo between courses. He made sure we got our moneys worth.
You get what you pay for in this world.
6 comments:
I'm an over-tipper, mostly because I worked my way through college schlepping pizzas. Service industry work is hard, most of the customers are jerks, and the money's never good. Leaving big tips is better than blowing your money at the gambling tables, in my opinion. And it is ALWAYS appreciated.
In my experience, Chickelit's family were so-so tippers, and Ruth Anne's family tipped better. Ruth Anne's dad sometimes left seed corn samples as a bonus.
Every word of the above is true, or my name's not Ted.
I used to stand in awe behind the window, watching you twirl those pizza doughs, Haz. You wore your hair a bit longish then too, IIRC.
She's been on her feet
Nearly half the damn night
Bringin' your beverage
And your late-night bite
She remains cheerful
When you're nasty and tight
Makes change for a fifty
In dim candlelight
Ignoring the groping
Hoping you might
Come across with a tip
And sympathize with her
plight
Tip that waitress!
She's earning her master's
Supporting her mom
In the midst of confusion
She remains cool and calm
Knows all the exits
In case of fire or a bomb
Knows all the words
To the twenty-third Psalm
She handles her tray
With panache and aplomb
Her brother's a Quaker
Her dad was in
'nam
Tip that waitress!
Tip that waitress
She's been waiting on you
Skip the small change
Slap down a dollar or two
Her lower back's aching
Her arches are shot
Her varicose vein hurts like hell
When it's hot
The uniform's too tight
Tasteful it's not
She knows all the specials
And they are not, a lot
The cook is on Quaaludes
The busboy deals pot
If she had a real job
She'd quit on the
spot
Tip that waitress!
This plea for gratuity's
Gone on way too long
There's a time and a place
Where them things belong
A stage ain't a soapbox
This is only a song
To dwell on the matter much more
Would be wrong
And people get by
She'll get along
But I think she gets off
When I come on
strong
Tip that waitress!
Tip that waitress
She's been waiting on you
Skip the small change
Slap down a fiver or two
When I traveled on expense account I always tipped between 100% and 200%. What the heck, wasn't my money, I was good, might as well spread the wealth around and whatnot.
No longer on expense account, no longer eat food I don't prepare myself.
I try not to get overly tipsy. I can liq my holder too.
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