Topic: tipping

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Posted at November 27, 2015, 8:24 am:

Well, will some one settle an argument for me. When figuring the tip do you use the net sales or gross sales. I say use the net sales why would I figure the tip with the sales tax added in. I also believe that the tip should be an all or nothing thing. If you did a good job you get a tip, if not no tip. I also say 15% is the standard my friends say 20% is the starting point.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I definately think that, if the waitor/waitress doesn't do a good job.

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