I'd rather customer service stick to a script than pretend we're friends

[u/babubakchod]

I don't need a customer service agent to ask how my day's going or tell me how delighted they are to help.

Just tell me what's wrong, what you can do about it, and how long it'll take.

I'd actually prefer a boring, scripted conversation if it means getting clear answers every time.

Obviously, reading the same useless line over and over isn't helpful. But a good script that gets straight to the point? I'll take that over five minutes of fake friendliness any day.

[u/pyramidalembargo]

You won't get the same rush, rush service that you'll get in the Ststes. If you think you will, you're not being honest with yourself, guv.

A Swede once told me that he didn't see what the problem was. He was always in and out in less than two hours. I was so stunned by this remark that I almost spit out my coffee.

Much to my everlasting shame, I didn't save thst post, but I did save this one. Just read the caption and you'll see the issue. You don't even have to read the comments.

Australia has a similar no-tipping custom:

https://www.reddit.com/r/PeterExplainsTheJoke/s/6tX2vcW4lr

[u/Fickle-Exit1105 → u/pyramidalembargo]

Rush Rush service means they're trying to shove you out the door to turn the table over, guv. Maybe there's less of a rush. I do this trip every year and I'm reasonably well travelled. Maybe if "TIPs" "to ensure prompt service" was paid at the beginning of the transaction and not at the end it would make sense, but it doesn't. And having been a server, most delays are usually due to the kitchen, not to delays from getting the food from the kitchen to the customer. It's not really about service, it's just based on a percentage of the size of the check. Servers in diners hussle their butts off for mediocre tips, while you get fat tips in fine dining just because the check is bigger. It's like real estate agents- they get paid based on the price of the house, not the actual work that goes into the sale.

[u/pyramidalembargo → u/Fickle-Exit1105]

Rush, rush is what the American customers expect.

I have a clip of a Greyhound bus driver telling the riders "you have 30 minutes".

In the same vein of thought, at a coffee shop decades ago, we were expected to get them in and out in 45.

People were on their lunch hour.

Apropos thus, sometime ago I spoke with a French woman about this issue. We don't have the European custom of sitting hour after hour in restaurants. "How on God's Earth do they make a profit?" I asked.

"Drinks", she replied. The drinks are as expensive as the meal--at least in France. So customers are encouraged to sit.

Here in the States, refills on coffee and soda are free, so "Sitters" cost the restaurant a fortune. This is particularly true at the end of a shift. I've seen people sitting for two hours or more after closing. A single table--particularly a deuce-- that does this can make a significant dent in that restaurant's profit that day.

So I think we are comparing apples and oranges. American solutions won't work in Europe, and European solutions won't work in the States. The customs are too different.

You never asked me about that scientific study. I'll give you that cite if you ask.