1) The working class here (and there are very few... about 200k out of 8m people) add very little value, if any, to a process or piece of work. They are great at taking something from A to B and do it very efficiently. But they do not add value in the process resulting in not quite very effective end results..... Have always thought that people are very efficient here but not very effective in HK. This is the element that is very obvious and stands out.....
2) The 10% service charge in restaurants goes to the restaurant, not the service staff. This is almost a travesty and is very common when wait staff are asked..... Generally i add another 10% on the bill for 'tips', (to ensure prompt service...lol), but with so many restaurants in HK and abundance of labour, it is most unlikely that one will go to the same restaurant twice...
And with prices as high as they are in HKG to eat out, unless one has a discount card of some sort, HK is not the foodie's heaven as it would like to be characterized as such ..... A good steak by canadian standards is $700 plus the 10% and this is before anything on it... like Mortons, etc.... so that's C$100... (I can get the same thing in Toronto for c$40!).
I will add more of these brief observations... and expand if I have more time....
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