Tipping isn’t the fairest way to show gratitude
SIR – Leaving a tip with the waiter (Letters, October 7) is all very well, but the risk is that other staff will get nothing.
I have had good food poorly served and vice versa. The least wellremunerated staff, the cleaners and kitchen porter, can hardly be blamed for the faults of chefs or front-ofhouse. Can anyone suggest a system which fairly rewards excellence? Alistair MacDonald QC
York SIR – In my career as an engineering capital goods salesman, no buyer has ever said: “Thank you and well done; here’s an extra 10 per cent.”
If restaurant staff are not content with their remuneration, they should either take action against their employer or find another job. The prices of meals could be increased to allow better pay. In that way, the cost to the customer would be the same and we would all know where we stand. I refuse to tip, particularly when fellow diners try to shame me into it.
Shepley, West Yorkshire