As a back of house worker, nothing was more disheartening then hearing all the servers go “I only made $200 in tips today in three hours” and being like “I only made $40 because I worked three hours.”
So you’ve been a server and are aware of the uneven pay and the fact that if you don’t get good enough tips you’re making a starvation wage of minimum wage, and yet you still decide “fuck those people who are being exploited by restaurant owners because I don’t agree with tipping.” That’s heartless
You could simply not eat at places that don’t pay their staff a living wage, because as it is, you’re still paying the company to continue their shitty practices.
Or they could have been kitchen-staff. They are one of the biggest victims of tipping culture.
Essentially chefs are generally paid much, much less than wait-staff and it is very difficult to correct this balance. The reason is that in a normal business you would raise prices to afford to pay higher salaries, but since tips are percentage based this also raises the wages of wait-staff. This becomes a bigger and bigger issue the higher the tipping percentage goes. Restaurant margins tend to be razor thin as well, so raising prices would be the only way to raise kitchen-staff wages.
It’s one reason why many restaurants are struggling to find kitchen-staff, because even highly trained chefs can make 2-3 times as much working front-of-house. There are quite a few restaurants which are trying to fix this by banning tips, but it’s difficult due to resistance from customers and wait-staff.
Chain restaurant margins are not razor thin, to give an example, Olive Garden spaghetti costs about 30 cents total per bowl and is sold for $10.
I do not believe at all that the resistance is from customers or wait staff and everything to do with big restaurant chains refusing to pay a living wage, which also goes for kitchen staff who are also generally underpaid. Why pay your staff well if you can put the blame on the customers if they don’t tip?
Required tipping isn’t a thing. Tipping is, by definition, always optional.
Going to go ahead and guess you’ve never worked in a restaurant, because you don’t know what you’re talking about.
You guessed wrong. I have a strong opinion against tipping specifically because of working in restaurants including as a server.
I did not like the inconsistent pay and would have preferred consistent pay. I’m sorry if that doesn’t align with your worldview.
As a back of house worker, nothing was more disheartening then hearing all the servers go “I only made $200 in tips today in three hours” and being like “I only made $40 because I worked three hours.”
Yep, having worked both sides is probably part of why I see tipping as so silly.
So you’ve been a server and are aware of the uneven pay and the fact that if you don’t get good enough tips you’re making a starvation wage of minimum wage, and yet you still decide “fuck those people who are being exploited by restaurant owners because I don’t agree with tipping.” That’s heartless
Yes, because I’m against the inconsistent pay I experienced and want it to end so others do not experience the same.
Heartless is continuing to encourage such a system.
You not tipping isn’t going to result in any fundamental change in the system, you’re just stiffing the people who are being exploited.
Me not tipping probably the most meaningfully personal action I can take to help to bring a change to the system, namely ending tipping.
It’s certainly more effective than continued tipping is at trying to end tipping.
You could simply not eat at places that don’t pay their staff a living wage, because as it is, you’re still paying the company to continue their shitty practices.
https://www.dol.gov/agencies/whd/state/minimum-wage/tipped
And I’ve also worked in a restaurant before. They are correct.
7.25 isn’t a living wage lol
That would depend on where you live.
Or they could have been kitchen-staff. They are one of the biggest victims of tipping culture.
Essentially chefs are generally paid much, much less than wait-staff and it is very difficult to correct this balance. The reason is that in a normal business you would raise prices to afford to pay higher salaries, but since tips are percentage based this also raises the wages of wait-staff. This becomes a bigger and bigger issue the higher the tipping percentage goes. Restaurant margins tend to be razor thin as well, so raising prices would be the only way to raise kitchen-staff wages.
It’s one reason why many restaurants are struggling to find kitchen-staff, because even highly trained chefs can make 2-3 times as much working front-of-house. There are quite a few restaurants which are trying to fix this by banning tips, but it’s difficult due to resistance from customers and wait-staff.
Chain restaurant margins are not razor thin, to give an example, Olive Garden spaghetti costs about 30 cents total per bowl and is sold for $10.
I do not believe at all that the resistance is from customers or wait staff and everything to do with big restaurant chains refusing to pay a living wage, which also goes for kitchen staff who are also generally underpaid. Why pay your staff well if you can put the blame on the customers if they don’t tip?