I have a number of acquaintances that are from Germany, Austria, Spain, Ireland, and Chile, who are waiters and waitresses. For whatever reason they act very differently than waiters and waitresses born and raised in the United States. Perhaps it is the professional training each has had and a matter of pride and a willingness to please the customer. The typical American counterpart seems to lack the same background or interest in his/her job.

Thoughts of Jack Nicholson in the restaurant scene in Five Easy Pieces – trying to order toast comes to mind.

Most Americans I know who are food servers are not in this field for a life’s profession.





>It was the same when I was in Germany, Switzerland, France, and Spain. The service was the same regardless of any gratuity. Most menus state that the gratuity is included in the price of the meal. The waiters make sufficient salary (supposedly) without it. It does remove any incentive to give really great service though unless they are driven to anyway...
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>>>>But then you're expected to add about 15% for the tip. Tip on $2 wine isn't worth waiter's walking.
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>>>>IOW, it's not that they're making profit on the price difference, they're also underpaying their staff, and can do so because tips are institutionalized.
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>>>Not here. It isn't customary to pay tips. A very few restaurants add a certain percentage for the "service" category.
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>>So you pay no matter the kind of service you had?
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>>What if the service was awful?