Tipping

From my viewing of the TV series. Roux Scholarship and its extension, Roux Service, what I have learnt is the division of all restaurants into the FRONT OF HOUSE and BACK OF HOUSE.

FRONT OF HOUSE is about the level of training-service of waiters and waitresses.

It must reach a standard and quality in which even if the offering of the BACK OF HOUSE is marginal, it is so good that patrons want to return to the restaurant for the excellent and impeccable service and attention of the waiter or waitress who serves them. In fact people want to come back from the same waiter/waitress.

I once dined at a restaurant in Guangzhou, China. I am sure you remember the service. It was utterly impeccable, incredible attentive and genuinely respectful.

For this level of Michelin star service, a tip of 35% - 45% is not unknown, but it is something the patron wants to give to recognize the service.

In most restaurant, the service is at best marginal and average. If the deserve 5% it is unmerited.

To have to give 15-20%, because they want it, is in my view robbery at gun point.