Which proves just why it is.offshoresports wrote:Most Americans like myself do not feel tipping is "retarded".
How bright are the lights at the new Hard Rock Cafe Phnom Penh?
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I don't eat at Mc Donalds or any other fast food joints for starters. The other question, because I like quality food and service and have no problem enriching employers by doing so.Just Robbed wrote:Do you tip in Mc Donalds? Bet you don't and yet those dudes have to be right down there in terms of wait staff food chain. Surely higher wages be a better solution or maybe the employers are just cheap using slave labour? So why patronize such places and help enrich such employers?offshoresports wrote:Most Americans like myself do not feel tipping is "retarded". To be fair, there are pluses and minuses but I tip 99% of the time unless the service is horrible. I tip more on good service and I find it disgusting when people are not rewarded for their hard work and consideration. You don't tip because you're cheap or you know tips don't reach the pockets of the people who deserve them, but mostly you're still just cheap
Numbnuts all grown up
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Ok, you got me, but you understood that as fact before the postson of vladimir wrote:Which proves just why it is.offshoresports wrote:Most Americans like myself do not feel tipping is "retarded".
Numbnuts all grown up
Tipping is definitely a good custom, it encourages the service to be of a certain standard.
Vagimir has already claimed 3 hour waits for food delivery to be reasonable, please be sure to discount his opinions accordingly.
Vagimir has already claimed 3 hour waits for food delivery to be reasonable, please be sure to discount his opinions accordingly.
"Those who can, do. Those who can't, teach. Those who can't teach, teach English."
Credit Jacked Camry & LTO
Credit Jacked Camry & LTO
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One would hope a qualified, decent accountant would be able to differentiate between cause and effect...oh, wait...
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They reduced the brightness of the lights ! But it's still bright !
I've been to many Hard Rock Cafe around the world but I have to say that (for the moment) the food at Phnom Penh is outstanding (compare to other Hard Rock obviously).
I've been to many Hard Rock Cafe around the world but I have to say that (for the moment) the food at Phnom Penh is outstanding (compare to other Hard Rock obviously).
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A lot of people have mentioned quality of food when tipping - shouldn’t that not matter as the waitress has no control over that?
Also, lots of talk about quality of service, etc. So why is tipping based on a percentage? I’m pretty sure it takes a waiter the exact same amount of effort to open a $20 bottle of wine as it does to open a $100 bottle.
Also, lots of talk about quality of service, etc. So why is tipping based on a percentage? I’m pretty sure it takes a waiter the exact same amount of effort to open a $20 bottle of wine as it does to open a $100 bottle.
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Miguelito wrote:A lot of people have mentioned quality of food when tipping - shouldn’t that not matter as the waitress has no control over that?
Also, lots of talk about quality of service, etc. So why is tipping based on a percentage? I’m pretty sure it takes a waiter the exact same amount of effort to open a $20 bottle of wine as it does to open a $100 bottle.
how many threads on tipping are necessary? As for Migs we already know your MO for tipping is dollar a server
http://www.khmer440.com/chat_forum/view ... ng#p881742
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It takes more effort to smile and to ask if everything's going wellMiguelito wrote:A lot of people have mentioned quality of food when tipping - shouldn’t that not matter as the waitress has no control over that?
Also, lots of talk about quality of service, etc. So why is tipping based on a percentage? I’m pretty sure it takes a waiter the exact same amount of effort to open a $20 bottle of wine as it does to open a $100 bottle.
(and be nice to the waiter, they can still spit in)
And for Vlad, PLT = public lighting tax
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Shouldn't the PLT be 20% on the tax base rather than the invoice amount (tax base is 20% of the invoiced amount). definitely for the local stuff anyway as Hard Rock would be classed as a distributor rather than a supplier/importerMarinaris wrote: Didn't see any issue. You got your bill + VAT 10% + Service Charge 10% + PLT 3% on alcholic drinks.
Items price were listed correctly on the bill
Therefore 0.6% (before VAT)
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It’s a confusing world out there. And yes, in Cambodia, dollar per server is a good general rule I think (except if it’s a $5 meal then a dollar total is generous, or if you’re at Topez you might want to think about tipping a few dollar more...)tombraider wrote:Miguelito wrote:A lot of people have mentioned quality of food when tipping - shouldn’t that not matter as the waitress has no control over that?
Also, lots of talk about quality of service, etc. So why is tipping based on a percentage? I’m pretty sure it takes a waiter the exact same amount of effort to open a $20 bottle of wine as it does to open a $100 bottle.
how many threads on tipping are necessary? As for Migs we already know your MO for tipping is dollar a server
http://www.khmer440.com/chat_forum/view ... ng#p881742
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There was a prakas from October 2017 about the PLT.ReasonstobefearfulP3 wrote:Shouldn't the PLT be 20% on the tax base rather than the invoice amount (tax base is 20% of the invoiced amount). definitely for the local stuff anyway as Hard Rock would be classed as a distributor rather than a supplier/importerMarinaris wrote: Didn't see any issue. You got your bill + VAT 10% + Service Charge 10% + PLT 3% on alcholic drinks.
Items price were listed correctly on the bill
Therefore 0.6% (before VAT)
To say it short :
- Old Formula : Invoiced Amount * 3% = PLT
- New Formula: (Invoiced Amount * 20%) * 3% = PLT
I hope it's understandable and that I'm not wrong lol
So you don't see it as inegalitarianan and anti-democratic then!GMJS-440 wrote:Tipping is definitely a good custom, it encourages the service to be of a certain standard.
According to Michael Lynn, a professor at the Cornell University School of Hotel Administration, tipping in the United States began just after the American Civil War in the late 1800’s. Lynn suggests that wealthy Americans traveling abroad to Europe witnessed tipping and brought the aristocratic custom back with them to “show off,” or prove their elevated education and class.
Tipping—which may have originated in the taverns of 17th Century England, where drinkers would slip money to the waiter “to insure promptitude” or T.I.P for short—wasn’t embraced by all Americans when the custom began to make its way into our country’s taverns and dining halls. A movement against tipping began in the late 1890’s as many Americans believed that tipping went against the country’s ideals and allowed a clear servile class that would be financially dependent on a higher class.
According to an article that appeared in The New York Times in 1897, there was a movement brewing against tipping in America. The anti-tipping group believed that tipping was the “vilest of imported vices” because it created an aristocratic class in a country that fought hard to eliminate a class-driven society. In 1915 six state legislators from Wisconsin, Illinois, Iowa, Nebraska, Tennessee and South Carolina attempted and failed to pass an anti-tipping bill that would make leaving gratuities unlawful.
In 1916, William Scott wrote a stinging diatribe against tipping in his book, “The Itching Palm,” in which he stood up against the policy of paying for a service twice (once for the employer and once for the employee). He decried tips to be “democracy’s mortal foe” and creates “a servile attitude for a fee.”
"In the American democracy to be servile is incompatible with citizenship. Every tip given in the United States is a blow at our experiment in democracy. The custom announces to the world…that we do not believe practically that “all men are created equal.” Unless a waiter can be a gentleman, democracy is a failure. If any form of service is menial, democracy is a failure. Those Americans who dislike self-respect in servants are undesirable citizens; they belong in an aristocracy."
http://www.foodwoolf.com/2010/08/histor ... pping.html
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