ELV note: Have things gotten out of hand over hand outs? Click on the link below to read John Mariani’s article in its original format, or continue after the jump. Either way, wethinks you’ll want to weigh in on what’s going on when it comes to this “gratuity” ….that’s now all but demanded by restaurants and their staffs.
WHEN DID TIPPING BECOME A STICK-UP
On a recent TV show a restaurateur told the host that he would never have a problem getting the best table in the house, but that all those out there watching that show were going to have to pony up big time to get even the slightest recognition of hospitality at his restaurants.
He then went on to detail exactly what amounts achieved precisely which results at his restaurants: “Twenty dollars will get you noticed,” he said. “Fifty will get you a good table. But you’re going to have to pay out a hundred to get a great table.”
