TIPPING
Let's talk about gratuities, auto gratuities, and tipping hostesses and maitre d's just for a table. And let's talk about whether bartenders deserve 18-20% for pouring you a glass of wine in 10 seconds when servers are supposed to get the same amount for servicing you for an hour or more. Also, is there a restaurant in Miami that has hands down, bar none, such amazingly friendly and professional service that the staff genuinely deserves MORE than 20%? Should restaurants pool tips for staff, where they all share the pot, or should servers get 100% of what they deserve? Lastly, should line cooks and kitchen staff share in tips ... because they do so much of the work for such little pay, why is it that front of the house staff usually exclude them?