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You can decide to skip the service from the server, by simply going to the take-out window. The cultural of tipping is what ensures good service from the server. Server turn-over rate is much higher than that of the kitchen staff, nor is it realistic for the restaurant owner to monitor each and every server as closely as he/she can monitor the kitchen staff. Being able to price the two parts separately ensures that those who are not good at customer service end would look for a different job quickly as the customer gets to review the work of the server directly without pushing papers (filing complaints or praises) with the owner.
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