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What risks do I have to consider when encrypting server side as opposed to client-side?

Is it better to tip based on the AMOUNT of service received, as opposed to the COST of the food?

  • I believe tip should be contingent not upon the cost of the food, but the amount of time and effort you receive. For instance, consider 2 examples. EXAMPLE 1: I get a 3 course meal + drinks ($1.25 sodas free refills) at an inexpensive restaurant. My meal costs $7, appetizer = $2/person, and dessert = $6/person. Total bill = $13.25 before tax. Assume several soda refills and having to ask for things like ketchup...yet if I were to tip 15%, it wouldn't even amount to $2.... EXAMPLE 2: Imagine I go to a very expensive restaurant, and order one entree and pay for half a bottle of wine. Meal = $55, and wine = $30/person. Total = $75. Assume that we do not ask for incidentals such as condiments, and assume we do not ask for appetizers or dessert. 15% of the bill would amount to > $12. Now clearly example 1 requires a LOT more work than example 2. So wouldn't it make sense to leave a larger tip for example 1, and a lower tip for example 2? I mean if all I take is 2 min of the server's time, and little more of their effort, why in the hell should I tip 15%? Yet, in example 1, if I need them at my beck and call, a $2 tip is absurd... So why not encourage people to leave tips based on amount of service, as opposed to cost. The server's time does not usually depend much on the cost of the entree.

  • Answer:

    When you're a waitress, you'll understand... I'm a server and I WILL give more and BETTER service to a table whose bill is over $100, then a table of dumb teenagers only ordering water and appetizers for a meal.

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You're right, but maybe it's better do base it off both. 10% or less for crappy service... 20% for great service

i think youre right

Best on the service... Secondary the food Did you calculate that depending on some states that servers must declare 8% of their tip back to the government (IRS) as well as having to tip out the others the work with?

The flaw in that analysis is that, in a market system, the prices of goods and services are not determined solely by the money or time spent by the producer, but also by their value to the consumer. And since consumers value some dishes more than others -- as reflected in their differing prices -- the service of having those dishes brought to the table is also valued more. Keep in mind also that the waiter doesn't serve the exact same meal to every customer. Some will be like your example #1, others will be like #2, and if you total all the meals served over the course of a week, say, you'll probably find that the amount of time spent by the waiter really is proportional to the amount spent by the customers. (Note to momo: Those teenagers may have more money to spend soon, but they won't spend it any place where they got poor service before.)

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