The US McD’s have the same (at least in the Philadelphia area with its large CHOP), even with bolted-in devices at the drive-thru windows. But I think CHOP only treats children; the chickens have to go to Penn’s Veterinary clinic 
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I’ve certainly come across that on occasions in the States. A couple of BBQ restaurants in the South and a pizza restaurant in MA.
On the other hand, we were in a pub restaurant here in the UK a few weeks back. Usual thing - greeted at the door, shown to a table in the eating section and given menus. And then nothing happened. About 15 minutes had passed and we decided to flag down a passing member of staff. “Is anyone taking orders, please?” “You order at the bar”. “Well, it’d be fucking useful if someone told you that”. OK, we only thought the last one.
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Yes… I do remember there being big signs (on the wall - with pictures) that showed you the food & told you the procedure at this steak house chain. They also had arrows that helped with the flow of customers.
And yes, how stupid of them not to inform you (when they seated you) of the ordering procedure.
We aren’t mind readers…
Well I hope you gave yourself a nice tip.
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All I can think of is Rustler, Ponderosa, or Sizzler. We had a Rustler just a short car hop away from my first job. Cheap eats on nights we had to work; no one died from the food.
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The best non-endorsement endorsement I’ve heard in a while.
Now that you mention Rustler, I do think that was the name of that restaurant chain… Good pull!!
And you are correct, no one died – that I know of!!
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It is important. Think about all the deaths from other restaurants
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From CNN
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I seem to remember something like that at a restaurant in a mall. They give you a tablet, you pick what you want, they bring it, then you pay on the tablet when your done, including a suggested tip. I think we bussed our own tables!
Another tip question for you all. Do you tip mostly based on service (or overall) experIence or their living needs? What I mean is that many people have expressed the fundamental reason for tipping is that servers are paid much lower than the standard minimal wage and they depends on tips. This is all true. If so, we should talk about living-tip not just living-wage.
If anything, a 50 years old waitress at Waffle House should get a better tip (in %) than some waitress at a high end restaurant .
(Not joking here. )
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Fortunately someone shared that with me before my last trip.
@Chemicalkinetics , that sounds way to complicated! I’d be ruminating about that all night and wouldn’t be able to eat!
Hey, it was fast and cheap. Survival was a plus …
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Many restaurants in NYC now have the portable terminals. After the check has been dropped off, I put my card on the table. The server comes by, picks up my card and inserts it into the terminal and hands it to me. Most of the times the server then leaves. There are usually 3 options for tips: 18%, 20% and 25% though I have encountered a number of 20%, 25% and 30%. There is always a custom option. The corresponding $ amounts are shown. Most of the time the % is calculated off the after tax amount which is a little bit of a cheat. I can do the numbers in my head very quickly and I can calc the difference. I usually tap 20% and hit the green button and we’re done. Nothing to write in or add. Easy peasy. I expect these terminals will become ubiquitous.
Hahaha that’s my funniest autocorrect ever. 
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I thought maybe you just did things different in Canada 
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It depends. I tipped my hairstylist really well today because I have been going very occasionally and I know she is having a stressful time. Depends on the relationship.
If I don’t know the server or other person I’m tipping, I’m less likely to be tipping over my usual.
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My hair stylist charges $35 for a cut and style. I go every six weeks. I tip her $10 which I think is a good tip. She thinks so too.
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That’s a nice tip.
I tipped my hairstylist $40 Cdn today which is around $30 USD. I hadn’t seen her since November, and I’m currently getting my hair cut every 3 or 4 months.
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we do! We call our napkins serviettes
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