[abefroman]

Originally Posted by RPMcMurphy

I have an issue with this concept, and I'm looking for some perspective from anyone who has been in the industry. (I haven't)

I understand the general concept of pooling tips, but I think bad or just ok service is such a risk, I'm not sure why restaurants would want to do this. Also, I don't think it's fair to the tipping customer, not to inform them that tips are pooled.

If I tip, say 40% for exceptional service, I want that extra 20% to go to THAT waiter/ress/bus/server. I have experienced, many, many, times, in places that I know pool tips, that service is lacking. I get the feeling of "oh well, we all split our tips anyway" and they know people will usually tip 20% regardless and a 15% or 10% tip isn't going to kill them, since it's pooled anyway.

I'm sure someone will say it all evens out, but, I really don't see it.

Oh G-d I hate places that pull tips, that totally defeats the purpose.