“…but does that start a slippery slope towards an undesirable precedent — or should it be more commonplace?”
Furthermore, if a gratuity is given, should the guest who had a single pastry tip as much as the guest who helped himself or herself to several hearty portions of breakfast, with waffles, yogurt, eggs, juice, toast, and oatmeal?
Also, should the tip be based on what is offered for breakfast?
The spread was not spartan; but it was not exactly impressive, either. The photograph shown above reveals the remainder of the breakfast area.
I ask again: does tipping attendants in the breakfast area of a hotel or resort property start a slippery slope towards an undesirable precedent — or should it become more commonplace?
I understand the argument that service personnel — mainly in the United States — depend on gratuities due to low and even sub-standard compensation paid to them by their employers; and that apparently includes employees of hotel and resort properties. I fully agree that they do deserve to earn a living and be compensated for their work — but as with servers in restaurants, is that the responsibility of the customer?
One other comment is “TBH, posting a comment without first reading the article is a long-standing internet tradition”, wrotecolleen. “Don’t believe me? Just check out twitter.”
Gratuities and tips have long been controversial with regards to travel and dining — to the point of contentiousness from all sides of the issue, as evidenced by the following articles which I wrote for The Gate over the years…
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