Tip­ping isn’t the fairest way to show grat­i­tude

The Sunday Telegraph - - Letters to the editor -

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.

Ru­pert Wil­son

She­p­ley, West York­shire

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