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Interesting article specifically about the restaurant Colors, but more broadly about the whole issue of tipping.
The Misadventures of an Idealistic Restaurant in Cut-Throat New York
Increasing wages for food service workers is certainly a noble cause, one that aligned with the ideals of Colors when it first opened, in 2006. But good intentions are one thing; running a restaurant in a city as competitive as New York is quite another.
It does not seem like too much going on with this, yet. Restarant workers are sort of quiet about wages and tips. Unless they protest, the city will keep widdling away their tips and jobs and wages, outsmarting the hard working service people in every which way possible.
Businesses have to be run as businesses not as social service organizations. The have to be tough and profit oriented. If they're not, they will get run into the ground by others who are.
Waiters make plenty, back of the house is underpaid.
The easiest solution I can think of is LOWER waiters salaries by $1 an hour and redistribute that to the back of the house.
Not entirely true...
Some establishments split the tips among the workers. Such as if a tip is given to the bartender or waiter at a table it goes into a pile and is split among with the workers that prep the food for that table, the busboys that clean that table, the waiter that bring the food to that table and the bartender that made the drinks for that table. It can even go as far as the hostess getting a share of the tip for seating them at that table too.
Businesses have to be run as businesses not as social service organizations. The have to be tough and profit oriented. If they're not, they will get run into the ground by others who are.
There is, however, such a thing as traditional reasonable profit, versus the rampant greed that seems to often be the norm today.
Waiters make plenty, back of the house is underpaid.
The easiest solution I can think of is LOWER waiters salaries by $1 an hour and redistribute that to the back of the house.
There's that whole mentality of if things get tough "Just get a job waiting tables". In reality those waiter jobs are competative to get because waiters can make much more than the back of house nobodies. And in NYC multiply the competition by at least 10, unless you have the right connections.
Some establishments split the tips among the workers. Such as if a tip is given to the bartender or waiter at a table it goes into a pile and is split among with the workers that prep the food for that table, the busboys that clean that table, the waiter that bring the food to that table and the bartender that made the drinks for that table. It can even go as far as the hostess getting a share of the tip for seating them at that table too.
Some do. It's policy.
They can't legally force it.
They also shouldn't be paying non-directly-tipped employees less than minimum wage, but some do that too.
Just raise the wages to sufficient amounts, and stop escalating tipping to such a ridiculous percentage.
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