QotD: A Tip About Tipping

What's your method for calculating a tip?

Start with your waiter's height, divide by weight.  Multiply by the cost of the meal, divide by the number of minutes from when your order was taken til when it arrived.  Add in the number of calories consumed and divide by the number of mistakes made in your order, multiply by the number of trips the waiter has made to your table.  That is all meaningless, forget the result.

Take the total for the meal, drop off the last digit.  That's the low end, bad service (unless it is exceptionally poor).  Multiply that by two, that is exceptional service.  Actual tip is somewhere in between, usually the upper end of the scale.

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