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I am fine with having customers that leave lousy tips if a gratuity can be charged to cover my staff who are always professional and treat everyone equally kind. It is what it is. Call it what you want. I don't care about race, I care about people working their a$$es off for peanuts. It is all about money with me. By the way, education has nothing to do with tips. Some of the best tippers are construction workers and blue collar types. A construction workers convention would be very welcomed in my restaurant. I don't know why Aristotle made this a racial issue. That wasn't the intent. I was talking about green, not black.
Love it! And I know blue collar workers who exceed $100,000 a year. Yet, some with advanced degrees never see $100,000. Education does not buy class or how to treat others. Some people need to get over the entitlement.
That isn't how it works. "Good" and "bad" are subjective first of all, and secondly, there are many other factors that can determine a server's pay regardless of the service provided.
Good and bad are somewhat subjective. Charm, knowledge of the menu, suggested sales, conflict resolution etc are just a few of the qualities of a good waiter.
Quote:
Originally Posted by BC1960
The current tipping system sucks for everyone...except restaurant owners.
It doesn't affect the restaurant owners much if at all. To change it to hourly would likely hurt all servers, but particularly the good ones.
If the average person tips 20% on a $100 bill...if they chose to pay hourly and not tips that $100 worth of food would simply cost $120 with the tip being priced in.
So instead of making $160 in tips in a given 8hr evening (un-taxed of course) the server would be paid $20/hr which would then be taxed and their take-away would be 20-ish percent lower. And again, the superlative servers would take a bigger hit.
Quote:
Originally Posted by getatag
Several restaurants in Charlotte divide tips between all working that night.
It pretty much guarantees that over time the best servers will walk away, and the worst servers will stay.
It's no different than a sales job that pays 100% commission vs base pay + 20% commission.
The best salespeople want full commission, the ****ty ones want the base pay. If you choose the latter pay model, the good salespeople will leave and you'll be stuck with the bad ones.
It doesn't affect the restaurant owners much if at all. To change it to hourly would likely hurt all servers, but particularly the good ones.
Currently, restaurant owners have offloaded the salaries of a large percentage of their workforce directly to their customers. The owners are getting a free ride.
Currently, restaurant owners have offloaded the salaries of a large percentage of their workforce directly to their customers. The owners are getting a free ride.
No...not even close to understanding what's going on here.
From my previous post:
Quote:
Originally Posted by Eristic1
It doesn't affect the restaurant owners much if at all. To change it to hourly would likely hurt all servers, but particularly the good ones.
If the average person tips 20% on a $100 bill...if they chose to pay hourly and not tips that $100 worth of food would simply cost $120 with the tip being priced in.
So instead of making $160 in tips in a given 8hr evening (un-taxed of course) the server would be paid $20/hr which would then be taxed and their take-away would be 20-ish percent lower. And again, the superlative servers would take a bigger hit.
The above example is revenue neutral for owners. The only difference is whether the customer pays the wait staff directly, or the owners charge more in lieu of tips and pass on that increase to the wait staff.
The only change is that it empowers the customer to rate/reward the waitstaff as they see fit. Some will make more (good ones) and some will make less (bad ones).
No...not even close to understanding what's going on here.
From my previous post:
The above example is revenue neutral for owners. The only difference is whether the customer pays the wait staff directly, or the owners charge more in lieu of tips and pass on that increase to the wait staff.
The only change is that it empowers the customer to rate/reward the waitstaff as they see fit. Some will make more (good ones) and some will make less (bad ones).
I'm referencing the current system. My original post that you replied to was: "The current tipping system sucks for everyone...except restaurant owners." RIF
I'm referencing the current system. My original post that you replied to was: "The current tipping system sucks for everyone...except restaurant owners." RIF
I've been comparing the current system to the most commonly advanced alternative, and the current system is better in every way for everyone except bad servers.
I've been comparing the current system to the most commonly advanced alternative, and the current system is better in every way for everyone except bad servers.
Is there a third option you propose?
I'd prefer to see servers paid a real wage, with service included in the restaurant prices, and the option to leave a small tip if justified.
I'd prefer to see servers paid a real wage, with service included in the restaurant prices, and the option to leave a small tip if justified.
You, personally, have the choice to pay your waiter "a real wage" , "a small tip" or any other amount you deem fit.
If you take your family to a nice dinner you are welcome to calculate any wage you think is appropriate and include that on your bill on the line that says "Tip."
You seem to be having a hard time with this.
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