Posted on 02/26/2010 7:48:42 AM PST by dennisw
WINSTON-SALEM -- A woman who a local restaurant manager refused to serve claiming she is a habitually poor tipper told WXII Wednesday she is in the process of consulting an attorney.
Monica Covington was recently banned from the Kanpai Japanese Steak and Seafood House on Stratford Road after manager Michael Lam said servers and chefs refused to serve her because of her less-than-expected tipping history at the establishment.
Covington, who started a boycott petition against the restaurant, said the restaurant slandered her in the WXII report, which has set off a firestorm of opinions surrounding the issue of tipping.
"At this point, I am securing an attorney to address the slander against my name and character," Covington said in a statement to WXII. "I have always left a good tip at Kanpai Restaurant , even when I was given poor and less than honorable service."
Covington said her spat with the restaurant began in 2008 when she was told she would have to pay an 18 percent gratuity to dine.
"Yes, because we can't keep continuing to serve her anymore because the servers and chefs are not willing to serve her," Lam said Tuesday when asked if he refused Covington service.
On Wednesday, Lam said his establishment has never tacked an 18 percent gratuity on to her bill without her knowledge.
So far, 300 people have signed Covington's petition. Supporters of Lam's restaurant have also started an online petition.
Good.
Don't you see that the tipping system is an effective incentive for your waiter to be polite and presentable, have a table ready for you that is clean and properly set, be knowledgeable about the menu/wine list, pay attention to your order (sauce on side? medium rare?), get your food to your table while it's hot, cheerfully replace a dropped fork and get the check to you in a timely but unrushed manner.
Restaurant owners could pay their waitstaff more (charging YOU more for the food) and announce that tipping isn't necessary but I guaran-damn-tee you dirty fingernails, clogged salt shakers, sticky table tops (that wobble), long waits for your cold, over-cooked steak, no ketchup/extra bread/butter when requested and then, finally, you'll be given someone else's check by mistake.
I see waiters as private, professional contractors and the good ones are gold and have my respect. I'm happy to tip them. Well.
Actually, I go the opposite.
The pricier the place, the closer to 15 I stay. The onus is on them for superior service based on prices.
A moderate value joint makes me more generous. There’s no pain in overtipping there.
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