Foggy Hayes wouldn't knock snow off a rope I'd wager
If your expecting this to turn into an "I'll see you in the tinny shed" or whatever I'll just agree with you now - I'm an nerd that cries at paper cuts and have never worked offshore
* I bow to your prowess at knowing me so well
*tips hat
__________________
Ní dhoirtfear fuil neamhchiontach choíche. Ach sruthóidh fuil na n-olc mar abhainn. Leathfaidh an triúr a n-eiteoga dubhaithe agus beidh siad ina chasúr buailte Dé.
Tipping is a load of bollix, I pay what's on the bill . As for 'if the service is particularly good' = whoopee that's your job.
If your not making enough money at work take it up with your boss not the customers.
Tipping is a load of bollix, I pay what's on the bill . As for 'if the service is particularly good' = whoopee that's your job.
If your not making enough money at work take it up with your boss not the customers.
That's what I thought too. I associate tipping with America. But apparently according to the comments tipping is done here too. In America some employee's depend solely on tipping. But here we have a regulated basic wage and this I presume should be sufficient to keep the wolf from the door.
That's what I thought too. I associate tipping with America. But apparently according to the comments tipping is done here too. In America some employee's depend solely on tipping. But here we have a regulated basic wage and this I presume should be sufficient to keep the wolf from the door.
Pretty much my feeling on it + there is a bit of snobbery attached to it to i.e no one tips the the person who serves you in a chipper , despite the fact their work duties include more than a waiter.
Also in America they understand the concept of 'service' . Over here it's non existent .
At a restuarant, you're not just tipping the wait staff, it often also goes out to the various kitchen and bussing crew etc. Generally it's about 15% if you liked the food and service. 20%+ if you're feeling generous.
For smaller lunch type meals, 10-15% is usually fine. I don't mind tipping at all, I've worked in plenty of restaurants back in the day and it takes a lot of hard work to make it look easy
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