The idea of separate charging for food and service acknowledges a certain orthogonality in the two activities, and also offers the service staff a measure of un

The idea of separate charging for food and service acknowledges a certain orthogonality in the two activities, and also offers the service staff a measure of unbundled independence, in the diner's perception. It reflects the tradition that serving food professionally is a real skill and is partially unrelated to the food itself. in France 15% service charge ivs built in, it means service staff are professionals as they get paid properly, and I never experienced diners convincing themselves that the meal was bad as a result. Personally always find this moaning about tipping, which seems to afflict a large though thankfully not majority proprtion of the population, selfish and small minded. If you don't like paying for a genuine service, ie. someone at your beck and call, stay at home.