THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, January 18, 1996 TAG: 9601180009
SECTION: FRONT PAGE: A10 EDITION: FINAL
TYPE: Letter
LENGTH: Short : 34 lines
Being in a heavy tourist area with a great number of restaurants, the question of tipping arises. The waitresses and waiters, of course, make their money through tips. Most people are aware of that, but some may not be. The media, including newspapers, should educate the public concerning tipping.
The wait staff relies on tips as the major part of its pay. Actual salary from the restaurant is very insignificant.
In general, the tip should be about 15 percent of the total bill. This is the way to make it possible for the wait staff to continue working.
A particular problem arises when people are reluctant to tip the wait staff in a buffet situation. Actually, a buffet situation is harder on the wait staff because used plates must continually be removed.
With a buffet, the customer must use a clean plate whenever he returns to the buffet. Therefore, a waiter or waitress, during the course of the meal, may have to remove soup bowls, salad dishes, main-course plates and dessert plates. It is important to realize that the wait staff works very hard to keep the customers' tables clear of dirty dishes and their drinks replenished.
The next time you are dining out notice all the work your waiter or waitress does for you, and be generous with your tipping.
SAVVAS M. KAMBANIDES
Hampton, Jan. 3, 1996 by CNB