A Quote by Arlene Phillips

I'm a very generous tipper for my hairdresser and nail technician, and for staff in restaurants who have given a good service. I will always leave a tip, even for bad service.
Just to be honest, like I always am, I tip on my service. I think it's a difference between good service and bad service, and just having a bad day.
I hate it in America where the protocol seems to be you are expected to tip regardless of the quality of service. I like to tip when it's not being demanded of me, and if the service has been good, I tip quite generously.
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
I'm too frightened of confrontation, so I will always tip - even if the service has been really shoddy.
Why can't we have fine black restaurants with fine service by black people who always gave good service? Because we thought that is demeaning and it's not, it's a good living.
The word "tip" stands for "to insure promptness." So when should you give it? Up front,of course. Sophisticated people don't take chances on poor service, they insure good service.
O good old man, how well in thee appears The constant service of the antique world, When service sweat for duty, not for meed! Thou art not for the fashion of these times, Where none will sweat but for promotion, And having that do choke their service up Even with the having. . . .
A lot of restaurants serve good food, but they don't have very good service.
Service life will continue to be a force for good, providing a career, training, and education to men and women from all walks of life - who generally love their time in service and do well when they leave. For those who don't, the government continues to help.
It's sad that we have become so accustomed to bad service that we're shocked when we get good service.
You talk about the [armed] service teaches you how to depend on each other, the service makes you aware of the common good and strips that down. Guys who go into service get to have that. But that's a high price to pay in this day and time with going into service.
When all you've got is a hammer, bad service looks like a nail.
I don't understand why people expect tips. In hotels you order food in your room, and it's already more expensive from the room service menu, so it's a cheek to expect a tip on top. I do sometimes reward good service, but it should be at my discretion, and I'm not going to be held to ransom.
Bad restaurants find unique ways to be bad. Good ones are good in the same way: good food, nice staff, a pleasant room. The human capacity for finding unique ways to screw things up always amazes me.
A service culture doesn't happen by accident. The company is always a reflection of the person at the helm. Their attitude, their values, and their commitment to service excellence will drive the actions of others in the organization. Always has...always will.
I usually have two feelings about service. The first is when I'm going to give service I feel as they I don't like doing this and why do I have to do it. The second is when I give service I walk away feeling very good about what I did and having gratitude for the opportunity.
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