Gratuity

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 There's a lot of online angst about gratuity in restaurants.  Some expecting a minimum 25%-30% tip from patrons for the service provided by the waitstaff.  I have a policy.  I don't tip at places where I have to wait in line to order, collect my food from a pick up area or throw away the refuse from the meal.  All those people working are doing their basic jobs.

Somehow, the food service industry is trying to convince the public that they food servers work for me and not for the restaurant.  Really?  And some restaurants are voluntelling the customer base of leave a 25-30 percent tip or don't dine here.  Like the server works for me instead of the restaurant.  Is that true?  

If you ask me this is fuzzy logic where the restaurant owner absolves their responsibility to pay a decent wage to the their employees and puts it on the customer.  Is that really how this works now?

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