|Not all restaurants that charge for service share the proceeds with their staff. Having waitressed in my university days, I can vouch for the fact that a little monetary incentive goes a long way in nudging service standards from good to great – especially if you’re a frequent diner at the establishment.
Watches & Fashion Editor
|I’m happy to tip when service has been good. Some might say that there’s no reason to pay servers extra for doing what they’re supposed to do but, having worked in the F&B industry, I know how tough it can be to keep your game face on for hours, while keeping hungry and thirsty customers happy.
|I’ll go above and beyond the service charge for anyone in the service role who goes above and beyond for me. Customers have a role to play in encouraging positive interactions. If the existence of the 10% makes tipping against one’s principles, they could instead write a complimentary note on a napkin and pass it to the concerned staff or their manager. The gesture costs nothing, yet recognises the person’s efforts.
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