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Originally Posted by lookout123
other than this extremely bizarre instance, talking to the manager works better than just leaving little or no tip.
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Good point... not to mention an entertaining story. Myself, I rarely resort to undertipping for poor service. In point of fact, I can't remember even one instance of undertipping, though I may have just forgotten. I have never had such apalling service that I deemed it necessary. When service is poor, I just tip the minimum 15%.
It's more of the principle of the thing... if I
were to be subjected to abrasive, disagreeable service, I'd like to know that I'm not legally obligated to pay the full gratuity. The word "gratuity" shares it's root with "gratitude," so it logically follows that the gratuity should parallel the customer's gratitude for service rendered.
In my own restauranting, on the few occasions where the service has been notably lacking, I have informed the managers of the problems, to varying success. Sadly, most of the time the response is something as rewarding as "sorry for the inconvenience." I think they just get too much noise from whiny customers to discern the legitimate complaints.