The only thing that has always baffled me is the way we tip in restaurants. I am not against tipping. But at hotels most people seem to be in agreement that we tip based on the number of people in the room. So, a family of four would leave $4 per night regardless of whether they are staying at a value room (which only has one sink so less to clean) or a moderate which has more floor space and a possible 5th bed at POR (so more to clean) or a deluxe with larger beds, larger rooms, double sinks, larger tables etc., so much more to clean ....Pop vs. Grand Floridian.
But then we go to dining and we say we tip based on the cost of the meal the chef prepares for us, yet the chef isn't getting the tip. If my family of four goes to Location X and has no appetizers, a $18 entrée, drinks ice water only and gets dessert and our bill is $100 I should leave $18 - $20. for that money the waiter brings our drinks, takes our order, brings our food, refills our drinks, checks on us, clears dishes, asks about dessert, brings dessert and refills drinks.
My sister's family of four goes to Location X and has no appetizers, a $25 entrée, drinks soda and gets dessert and her bill is $150 so she should leave $28 - $30. for that money the waiter brings her drinks, takes her order, brings her food, refills her drinks, checks on the family, clears dishes, asks about dessert, brings dessert and refills drinks.
So, in a hotel we place no emphasis on how much guests are spending to determine the tip. But in a dining location the cost of meal determines the cost of the tip and yet the cost of the meal doesn't necessarily relate to service and the wait staff has no control over the cost of the meals.
OK rant is over. I am not saying I agree or disagree with tipping...just saying the whole difference between who and how we tip has always baffled me...even when I was a struggling college student working in a restaurant.