With the waiters, I think it depends on whether you believe that expertise and experience should be rewarded or not. In one sense, a waiter at an inexpensive establishment is doing the same job as one at a posh place. On the other hand, the person serving complicated posh food needs to be more knowledgeable and have better communication skills in order to deal with the more demanding customers.
In practice (not that we eat out a lot and very rarely at anywhere that could remotely be described as "posh") I operate a system similar to diceytillerman, namely that there's a minimum tip below which I feel it's unreasonable to go, but I could also see that there would be a maximum tip I would be prepared to give, however expensive and complicated the food got.
Re the sampling of assignments, a straight percentage is not how it's done in several courses I've been involved with. Both the NVQ and OCN verifications systems require more moderation for new assessors and new courses compared to well-established courses with experienced assessors. There is also a formula for how many portfolios to sample, depending on group size. That means that you are sampling a higher percentage of students' work in very small classes, though obviously the number of portfolios examined with be smaller.
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Date: 2010-07-01 07:24 am (UTC)In practice (not that we eat out a lot and very rarely at anywhere that could remotely be described as "posh") I operate a system similar to
Re the sampling of assignments, a straight percentage is not how it's done in several courses I've been involved with. Both the NVQ and OCN verifications systems require more moderation for new assessors and new courses compared to well-established courses with experienced assessors. There is also a formula for how many portfolios to sample, depending on group size. That means that you are sampling a higher percentage of students' work in very small classes, though obviously the number of portfolios examined with be smaller.