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Don't get me wrong; This is a very interesting topic. What was the original point of this thread, something about northern folk vs. southern folk tipping attitudes
Yeah. Once that was covered completely, showing that cheapness and generosity are both common traits throughout the country, things started to drift to interesting tangents.
Personally I'd be okay if restaurants raised prices 20% if it meant not having to tip the servers because they were being paid a living wage. I miss living in a place where tips were not only not customary, they'd probably run after you to return your money if you left any on the table!
If the servers were being paid a living wage without having to rely on tips how good do you think the service would be? Check out what VickiR said about that:
Location: Sodo Sopa at The Villas above Kenny' s House.
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I think it matters alot the clientele. I think more people are aware of proper tipping in Raleigh then in the past.And church groups are the worst tippers out there. All that talk about genorosity . right!
If the servers were being paid a living wage without having to rely on tips how good do you think the service would be? Check out what VickiR said about that:
Like I said, I lived somewhere that tips were not customary. And service was just as good if not better than service here. Why? Because if you provided poor service you were fired. Just like any other service industry job.
Like I said, I lived somewhere that tips were not customary. And service was just as good if not better than service here. Why? Because if you provided poor service you were fired. Just like any other service industry job.
Yes. This has been my experience is countries where tipping isn't customary.
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Like I said, I lived somewhere that tips were not customary. And service was just as good if not better than service here. Why? Because if you provided poor service you were fired. Just like any other service industry job.
Exactly!
Someone said if restaurant prices increased then fewer people would dine out. What is the difference between a $50 bill with an (expected) $7.50-10 tip, and a bill that comes that is $57.50 to $60 with no tip expected? The only difference there is that with the first option, the patron has the option of cheaping out and tipping less (or not tipping), screwing the server.
Someone said if restaurant prices increased then fewer people would dine out. What is the difference between a $50 bill with an (expected) $7.50-10 tip, and a bill that comes that is $57.50 to $60 with no tip expected? The only difference there is that with the first option, the patron has the option of cheaping out and tipping less (or not tipping), screwing the server.
You answered your own question. The people who stiff on tips would stop eating out.
This, in my opinion, would be a plus for everyone.
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You answered your own question. The people who stiff on tips would stop eating out.
This, in my opinion, would be a plus for everyone.
LOL!
Has anyone addressed the obvious issue yet? The customer who runs a waiter ragged, is demanding, complains about everything, sends food back, etc...aren't they often the worst tippers of them all?
I think it matters alot the clientele. I think more people are aware of proper tipping in Raleigh then in the past.And church groups are the worst tippers out there. All that talk about genorosity . right!
Unfortunately you are wrong. Here is an actual study by Cornell.
You answered your own question. The people who stiff on tips would stop eating out.
This, in my opinion, would be a plus for everyone.
Except many restaurants would have to close with the reduced business and then people would lose jobs. The average restaurant is operating on a 3% pretax profit margin and cannot afford to lose any business. In his highly unlikely to get a 1:1 ratio with price increases and retained business. People will just shift their business. Service oriented restaurants would lose business in droves to fast food operations as people will just move down the chain. A good example is what happened in 2008/2009. When people started to pull back on expenditures, service oriented restaurants had to offer better deals to get people in the doors. Many were losing money during that time and were lucky enough to ride it out until things improved in late 2010. Once you change the overall cost structure on a permanent basis, you will cause a significant shift in business.
When you remove the "poor tippers", you impact the support of the business infrastructure costs and the business cannot survive.
As I said, it would be great to pay people more, but the economic realities are a problem.
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