A Quote by Sophie Ellis-Bextor

I'm too frightened of confrontation, so I will always tip - even if the service has been really shoddy. — © Sophie Ellis-Bextor
I'm too frightened of confrontation, so I will always tip - even if the service has been really shoddy.
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.
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.
Service standards keep rising. As competitors render better and better service, customers become more demanding. Their expectations grow. When every company's service is shoddy, doing a few things well can earn you a reputation as the customer's savior. But when a competitor emerges from the pack as a service leader, you have to do a lot of things right. Suddenly achieving service leadership costs more and takes longer. It may even be impossible if the competition has too much of a head start. The longer you wait, the harder it is to produce outstanding service.
I suppose I could claim that I had suspected that the world was a cheap and shoddy sham, a bad cover for something deeper and weirder and infinitely more strange, and that, in some way, I already know the truth. But I think that's just how the world has always been. And even now I know the truth, the world still seems cheap and shoddy. Different world, different shoddy, but that's how it feels.
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.
Truth always carries with it confrontation. Truth demands confrontation; loving confrontation nevertheless. If our reflex action is always accommodation regardless of the centrality of the truth involved, there is something wrong.
I've always been really shy. I was always afraid of any kind of confrontation.
I'm less confident now than I've ever been. In this peculiar craft, confidence is something you spend a lifetime losing. I used to be frightened only one night a week but now I'm frightened of every performance. I mean really frightened.
My songs are always on the tip of my tongue. It's always bubbling and brewing and about to come out. I can't really put it into words, but the best way to explain it is feeling like you constantly have some things on the tip of your tongue.
In New York, we tip everyone. We tip doormen, we tip cab drivers, and we tip bartenders at the bar. You'll get quite an evil eye if you don't leave a tip at the bar.
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.
Still, I never really mind bad service in a restaurant. It makes me feel better about not leaving a tip.
I'm not frightened of what people will think an more. Because, you know, when you're a teenager or in your early 20s, you're always frightened of what people will think.
Know how and how much to tip people who expect gratuities, even in the case of poor service.
My mother always taught me a lot of important life lessons, and she would always tell me how important it was to tip. We didn't have much money, so we would tip what we could. Now, it's at the point I'm financially stable. When I'm out eating, I hope I have the cash, but if I write it on the receipt, I'll leave a big tip.
Understand tipping culture. Whereas Americans tip 15-20% when dining out, most European countries don't tip, as a service charge is typically included in the bill. Make sure you're not over-tipping by doing research before traveling.
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