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如果我一进店就明确表示这顿饭我不给小费，是不是就没人给我递菜单了？点了菜是不是就不上了，自己去后厨拿？吃完饭，盘子就永远堆在桌子上不会有人撤走了等着下一波客人来了他们自己想办法？
如果说服务员帮忙倒水了，这属于额外服务。那这个倒水的服务，值多少钱？我可以拒绝这个服务从而不给小费吗？
如果说小费的意义是鼓励优质服务，那为什么一个常规服务也要给小费，不给就会被骂。而且既然都是“常规”服务了，肯定挑不出什么毛病，所以讲道理就一定要给15%以上的小费对吧？那小费就不能说是用来鼓励优质服务的了。
别和我说老板剥削，这是一方面，是服务生该去考虑的。在客人的视角来看，上面的逻辑没问题吧？
灵魂发问。这么说吧，我是餐馆服务生，我提倡美国取消掉小费文化。我也回答不了你的问题。
但如果没有确定取消掉，那我需要靠小费来生活。
胡说八道
每天都有这种倡导不给小费的人，洋洋洒洒一大篇，核心逻辑就是偏低轻视服务员的工作
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North America Catering is the preferred communication platform for Chinese restaurant practitioners, supporting the free release of the latest Chinese restaurant gossip exchange, hot discussions, recruitment and employment, restaurant transfers and other information. At the same time, the platform for North American restaurant owners to provide catering news and information, restaurant guide, industry trends, data reports, as well as commercial credit, legal and financial, ordering system, restaurant computer POS, catering supply, takeout orders and other catering upstream and downstream service information. It helps restaurant operators to obtain information, connect with resources and improve operational efficiency.
