Only seven states currently bar “subminimum” pay for tipped workers like bartenders and restaurant servers, but activists see 2024 as ripe to expand the tally to as many as 20.
To be fair, in the rest of the world there aren’t tipped establishments competing with next door no-tipping establishments. People are bad at math, a menu of $13 + tip options seems cheaper at a glance than a menu of $15 no tip options. We are talking about the country where the 1/3rd pounder burger failed after all
This is actually true and raises the most important practical point about it, in my view. Convincing people to give up tipping isn’t too difficult; I think we’re getting there. But transitioning to a tip-free culture is very difficult.
I drew my conclusion from training servers who served in other countries and listening to their comparisons. I’ve eaten in other countries. How exactly did you come to your conclusion?
Some restaurant servers make bank. Some don’t even make enough with tips to bring them up to minimum wage. Yes, the employer is supposed to top them up to minimum wage when that happens, but if I had a nickel for every labor violation in the US, well I’d be making a lot more than minimum wage.
This lack of fairness even within the industry, is yet another reason to end tipping culture. Some servers make excellent money but all too many make little. This is yet another institution benefitting a few well off at the expense of everyone else
What’s your experience in the restaurant industry?
Good servers make about half of what you think they make. Your number is reserved for senior sommeliers and chefs; the only way FOH hits that is by selling drugs to BOH or working 80hr weeks.
If it paid that well there’d be no staffing issues at all, think about it.
There is a lot more to economy than some number in some currency. There are servers in many first world countries making wages where they are able to pay for their homes and have social services like healthcare, all while customers at their places of employment pay the listed price.
70k USD means nothing in isolation, without respect for local economy and cost of living.
That’s the thing though, they already charge enough to cover what people pay in tip but guess what? That doesn’t make them enough money. Next time they raise prices. They won’t take responsibility for it, they’ll blame it on the economy, but never the owners and shareholders that are making more profit than ever.
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That’s interesting.
InIt works all across the world exactly how you say it wouldn’t work.To be fair, in the rest of the world there aren’t tipped establishments competing with next door no-tipping establishments. People are bad at math, a menu of $13 + tip options seems cheaper at a glance than a menu of $15 no tip options. We are talking about the country where the 1/3rd pounder burger failed after all
This is actually true and raises the most important practical point about it, in my view. Convincing people to give up tipping isn’t too difficult; I think we’re getting there. But transitioning to a tip-free culture is very difficult.
So tipping is a byproduct of Americans being idiots?
Service expectations across the world are drastically lower than in the US.
Bullshit.
I drew my conclusion from training servers who served in other countries and listening to their comparisons. I’ve eaten in other countries. How exactly did you come to your conclusion?
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Some restaurant servers make bank. Some don’t even make enough with tips to bring them up to minimum wage. Yes, the employer is supposed to top them up to minimum wage when that happens, but if I had a nickel for every labor violation in the US, well I’d be making a lot more than minimum wage.
This lack of fairness even within the industry, is yet another reason to end tipping culture. Some servers make excellent money but all too many make little. This is yet another institution benefitting a few well off at the expense of everyone else
What’s your experience in the restaurant industry?
Good servers make about half of what you think they make. Your number is reserved for senior sommeliers and chefs; the only way FOH hits that is by selling drugs to BOH or working 80hr weeks.
If it paid that well there’d be no staffing issues at all, think about it.
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most of your country is nothing like your extremely privileged little bubble.
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There is a lot more to economy than some number in some currency. There are servers in many first world countries making wages where they are able to pay for their homes and have social services like healthcare, all while customers at their places of employment pay the listed price.
70k USD means nothing in isolation, without respect for local economy and cost of living.
That’s the thing though, they already charge enough to cover what people pay in tip but guess what? That doesn’t make them enough money. Next time they raise prices. They won’t take responsibility for it, they’ll blame it on the economy, but never the owners and shareholders that are making more profit than ever.
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Yes, just like everywhere else I have to spend money, why can’t I know how much I pay by looking at the prices? Why can’t we all be honest here?
Lot of people in this thread know nothing about the restaurant industry, but feel entitled to strong opinions about it.
If your business can’t pay a living wage, you shouldn’t be in business.