Twitter followers commented on the sentencing. Some made light of it, while others took offense at the judge’s decision.
If you missed it, I have a new Monday online feature that allows me to answer the questions I couldn’t get to during the live chat and to respond to questions you send by e-mail (email@example.com), Twitter (@SingletaryM) or Facebook (www.facebook.com/MichelleSingletary.com).
The Tipping Point
For last week’s Color of Money Question, I asked: “How do you react to poor service at a restaurant?”
In a survey, Tom Frank, a restaurant consultant and one of the founders of P.F. Chang’s China Bistro restaurant chain, found that nearly 40 percent of survey participants said they felt obligated to leave a tip despite receiving poor service.
Frank says don’t feel sorry for wait staff who provide bad service; instead, just tip for good service.
Here’s what some of you thought about getting bad service:
“When service is poor, I still tip, but at a reduced level,” wrote Steve Brodeur of Boston. “(It drives my wife crazy.) But if I have anything to say, I tell the server, not the manager — unless the fault might not be the server’s, or if I wouldn’t return because of the experience.”
Katie Kiman i of San Francisco said her reaction to slow service absolutely depends on the attitude of the server. “If the server is off in the corner playing with their phone, or simply nowhere to be found, they are getting a skimpy tip (having worked in a restaurant as a kid, I simply cannot leave zero tip). But if the server is clearly hustling due to a large number of tables, I’m leaving an extra tip because they are working extra hard and are probably getting stiffed by other people who think it’s taking too long. Likewise, if the server is apologetic that there was some sort of mix-up in the kitchen, they’re getting my normal 20 percent.”
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Tia Lewis contributed to this report.
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