My perspective is that there is a systemic disconnect between what serves the restaurant's interests and what serves the staff's interests. A Groupon promotion may help fill empty seats and sell off perishable inventory, but that may not be a benefit for the staff that work for tips.
This is a massive problem for the consumer, because the promotion is for some specific food and drinks, but not for service. If the restaurant is unable to motivate the staff to like the deal, you may have to negotiate separately ("I know these deals can be a PITA, but we intend to tip on the face value of our meal"). This isn't the customer's fault, of course, and I sympathize with the OP for crossing this restaurant off his list: Why return to a restaurant that doesn't work out how to make their staff happy about the promotion?
A bigger question is whether this is an isolated incident or something to expect when dealing with similar deals. From what I know about the way small restaurants are managed, I would expect this to happen on a fairly regular basis.
One possible solution: The fine print of the deal could levy a 15% gratuity on the face value. Customers who want the freedom to tip less should exercise the freedom to pay the face value of the food and beverages. If I was offered a $100 dinner for two for $40 plus $15 mandatory gratuity, I don't think I'd bark about it.
This is a massive problem for the consumer, because the promotion is for some specific food and drinks, but not for service. If the restaurant is unable to motivate the staff to like the deal, you may have to negotiate separately ("I know these deals can be a PITA, but we intend to tip on the face value of our meal"). This isn't the customer's fault, of course, and I sympathize with the OP for crossing this restaurant off his list: Why return to a restaurant that doesn't work out how to make their staff happy about the promotion?
A bigger question is whether this is an isolated incident or something to expect when dealing with similar deals. From what I know about the way small restaurants are managed, I would expect this to happen on a fairly regular basis.
One possible solution: The fine print of the deal could levy a 15% gratuity on the face value. Customers who want the freedom to tip less should exercise the freedom to pay the face value of the food and beverages. If I was offered a $100 dinner for two for $40 plus $15 mandatory gratuity, I don't think I'd bark about it.