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<blockquote data-quote="Flipx99" data-source="post: 3657160" data-attributes="member: 562352">I thought about this for a while and here is why I have such a big problem with tipping and avoid processes that suggest it.I put very high value on every dollar I spend. Whether that dollar is spent on a tip or a candy bar....I try to get the most for my money. And I think $3 or $4 is a lot of money. I do. I know some of you are such bollars that $3 or $4 isn&#039;t a lot, but it is to me. But where I have the problem is that the service at a particular resturant shouldn&#039;t be dependant on the food I order, but on the value of the service I get. So I try to base it off that. If the service is pretty good, I may tip the same $3 or $4, which could constitute a 30 - 40% tip. But if I do the same thing on a $50 meal, I appear to be a bad tipper.The server does not understand that I place a higher value on my money than the average customer. If I give a $4 tip, that is a lot. Unfortunately, that isn&#039;t effectively communicated.</blockquote>

[QUOTE="Flipx99, post: 3657160, member: 562352"] I thought about this for a while and here is why I have such a big problem with tipping and avoid processes that suggest it. I put very high value on every dollar I spend. Whether that dollar is spent on a tip or a candy bar....I try to get the most for my money. And I think $3 or $4 is a lot of money. I do. I know some of you are such bollars that $3 or $4 isn't a lot, but it is to me. But where I have the problem is that the service at a particular resturant shouldn't be dependant on the food I order, but on the value of the service I get. So I try to base it off that. If the service is pretty good, I may tip the same $3 or $4, which could constitute a 30 - 40% tip. But if I do the same thing on a $50 meal, I appear to be a bad tipper. The server does not understand that I place a higher value on my money than the average customer. If I give a $4 tip, that is a lot. Unfortunately, that isn't effectively communicated. [/QUOTE]

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