As a former waiter who spent over a decade in the industry, working everything from casual to high dining, this comment irks me at a personal level. These examples are not directed at you but an explanation of how a waiter sees the situation.<p>1. Some Point of Sale systems have a limit on how to split a check. I physically cannot split a check more then 6 ways and the customer is asking or 7 ways, then what am I suppose to do? Be &quot;nice&quot; and promise the impossible? So now I pissed off a customer who&#x27;s about to tip me because I cannot reprogram the POS.<p>2. The more likely scenario is when a table of 7, who just had pre-fix brunch is asking me to split a $70 check 7 ways which takes my time away from my couple who just dropped $70 by themselves.<p>What customers in restaurants don&#x27;t understand is that tipping might be optional but my time is money. As a customer is tipping on service, I&#x27;m also providing service comparable to the tip I receive.<p>Waiters are really good at &quot;guessing&quot; how much a customer will tip and will act on that belief.<p>Disclaimer:
I worked with a ton of awful waiters who were straight up rude to good guests. No guest should ever be treated poorly.<p>Ive also served some awful customers:<p>Some of them tipped very, very well because they wanted to be awful. I loved those assholes and always welcomed them with open arms - money&#x27;s green regardless.<p>Some were just awful and I tried to steer clear of them.<p>Now as an olive branch; all guests should be treated with outmost respect and all people in the service industry should be as well