Re: Hypothetical Management Decision re: non-tipping patron of restaur
When you are a manager and realize your profit margins in a restaurant, solely on food, are so slim, you will not walk them. Secondly, if the waitstaff complains to you that the customer is a bad/non tipper, you just expect them to give the customer proper service.
I guess a way around it, not sure if it has been discussed, is adding the tip into the guest check. Generally its for parties of 6+ but I have seen it with parties of 2 and so forth, very rare though. The percentage added was 15% fwiw.
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