Their showers frustrate me to no end. It's really hard to reach everywhere with them, I wonder why handheld ones haven't caught on.
Tipping is another major pain point for me. I never know when to tip (Do you tip cab drivers? If so, why? Their whole job is to take you to the place you asked for, that's why you pay them). This leads to me overspending a lot, since I didn't factor a 20% increase on the order prices (which usually are pre-tax anyway, so the increase comes to 30-40%).
Frustrating. In Greece, we only tip waiters and delivery people, and that's 1, 2, or maybe 3 euros if you're very generous. On orders of more than 100-150 euros, you might tip 5. It's not a percentage because the waiter didn't do proportionally more work in bringing me a 100 euro steak than in bringing me a 10 euro side.
I'm guessing you mean handheld showers like the ones on a bracket on the wall, and then you can remove them. I think it's mostly in newer construction. I've seen a few hotels with them. It's really not a big deal for the affixed one, so long as the shower head is above your head. In my current apartment, the shower head is about where my face is, so you have to squat down under the shower to wash your hair. I'm average height too, not NBA player height.
I agree tipping is a strange practice. If you tip too little you're stingy, if you tip nothing you're making a point. I've stopped tipping for some things that are just kind of ridiculous (I went and picked up a call ahead order the other day, no I'm not tipping you). The percentage makes sense in this context: In a nicer restaurant, you expect better service as a baseline. So at the $100 steak restaurant, the waiter is pulling your chair out for you, etc. But at the $10 steak place, it's not quite the same level of service. You're tipping off the total experience rather than the individual dishes if that makes sense.
I'm not sure. I know the wages are compensated like this: if your server wage + tips doesn't equal the standard minimum wage, then the employer has to make up the difference to get you to minimum wage.
Since the tips are higher in nicer restaurants, you'd net much more at the same server wage + tips than at a chain restaurant. I'm not sure they pay more, or if the promise of more tips is sufficient. There's probably is an increase as you go from $10 pp to $100pp meals, but I don't know if at the top end you're making the normal minimum wage yet.
For chefs, almost certainly. For waiters (i.e. the ones relying on tips), well, not so much. The expectation appears to be that nicer restaurants will be frequented by relatively wealthy patrons who are perhaps more willing to tip gratuitously for exceptional service. This keeps waiters on their best behavior without having to pay them a higher wage up-front.
Source: friend who works as a waiter at the most decadent restaurant in town.
Good head chefs are scarce. In a high-class restaurant, their pay should be comfortable with or without tips. The rest of the kitchen staff might rely on tips (though I'm not sure if it's legal to pay them less than minimum wage like waiters), but relative to the waiter they each have little interaction with the customer and hence comparatively little ability to influence the tip.
> (Do you tip cab drivers? If so, why? Their whole job is to take you to the place you asked for, that's why you pay them).
I tend to tip cab drivers here in NYC very high, anywhere from 25% to 50% depending on the fare. (I tend to tip high generally simply to avoid the embarrassment and accidental cruelty of tipping low)
NYC has crufty licensing rules for taxis, and the actual driver may be leasing the right to drive (the medallion) from a fleet owner or some corporate entity, which cuts into their profits a lot. Among my peers there seems to be a bit of disdain for cab drivers generally. A lot of people seem indignant about being able to pay with a credit card which results in less profit for the driver. I've seen people who are rude to drivers just as a matter of course.
So I tip high, and I pay in cash. I don't claim to be making the most perfectly rational economic decision here, but I hope that by doing so, I show a little appreciation and gratitude to someone who is performing a service for me.
It might be mostly cultural. I show appreciation and gratitude by using the service, reasoning that all the compensation necessary is included in the price. I don't see the US way as paying extra, it's more like "pay what you want in a specific range", whereas the European way is more "this is the price we've all decided is mutually fair".
The former way would be more efficient, if it weren't for the social stigma of underpaying. I'd love to overpay for good service and underpay for bad service, but nobody underpays, in practice. Still, I guess overpaying for good service is a good way.
The practice of tipping or not and how much is in a large part cultural, of course. I was just answering your question regarding the case of taxis specifically, since (in NYC, at least) I think the circumstances of "taxi economics" put most drivers at a disadvantage, and I try to acknowledge that by tipping.
Tipping is another major pain point for me. I never know when to tip (Do you tip cab drivers? If so, why? Their whole job is to take you to the place you asked for, that's why you pay them). This leads to me overspending a lot, since I didn't factor a 20% increase on the order prices (which usually are pre-tax anyway, so the increase comes to 30-40%).
Frustrating. In Greece, we only tip waiters and delivery people, and that's 1, 2, or maybe 3 euros if you're very generous. On orders of more than 100-150 euros, you might tip 5. It's not a percentage because the waiter didn't do proportionally more work in bringing me a 100 euro steak than in bringing me a 10 euro side.