sike

I always don't quite like the tipping culture in restaurant.  Why do the customers have to use this extra cost to control the quality of the waitor's service?  The quality of service should be monitored by the manager/owner instead.

- Customer gets bad service from waitor when ordering a dish, we sometimes blame b/c not enough tips.
- Customer gets bad service from salesperson when ordering a merchandise, we sometimes blame the manager for not teaching the staff well.

To me, both types of business do similar things.