Community Chat

[Burnsite]

They do this in Italy, and one leaves another 10% or so for extra good service.  It's not as if it isn't customary anywhere else in the world. It ensures waitstaff get a standard tip they can count on, and there is no reason they shouldn't.

If they are not able to do their jobs well they should be fired, just like anyone else who isn't cutting the mustard.  (I've never known what that term "cutting the mustard" means--but I think it fits here)

ETA:  Japan has in general a no-tip policy at hotels and restaurants.  It's nice all around.

[foundinlv]

Joe's Crab Shack is out here too and our local news also carried the story but here's the reality...patrons will tip anyway.  The fact that they are now getting $12 an hour doesn't mean that they can support themselves.....they still need the tips.  

[sunshine45]

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@foundinlv wrote:

Joe's Crab Shack is out here too and our local news also carried the story but here's the reality...patrons will tip anyway.  The fact that they are now getting $12 an hour doesn't mean that they can support themselves.....they still need the tips.  

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i was thinking that that is what i would probably end up doing......maybe not the full amount that i would have before, but possibly still leave a $10 bill on the table.

[foundinlv]

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@sunshine45 wrote:

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@foundinlv wrote:

Joe's Crab Shack is out here too and our local news also carried the story but here's the reality...patrons will tip anyway.  The fact that they are now getting $12 an hour doesn't mean that they can support themselves.....they still need the tips.  

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i was thinking that that is what i would probably end up doing......maybe not the full amount that i would have before, but possibly still leave a $10 bill on the table.

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There's a possibility that management might tell their employees not to accept a tip with the threat of losing their job.  I hope it's not that way. 

[Annabellethecat66]

Well, as someone who eats out as many as 4 times a week, I also have mixed feelings about it.  My friend and I always tip at least 20% often a few $ more.  We seldom eat at fast food places.

It seems to me like a server is more likely to make more money getting tips.  Just today I at at PF Changs.  I don't know if anyone is familiar with this restaurant, I guess it's a little upscale, not cheap.

I always talk to the server (I love people).  This guy normally works in IT as an independent contractor.  He finished the contract and wanted to pick up some extra money for his wedding next year.  He was very pleasant and had just started.  His story is very similar to most of the servers we meet.  Many of them are picking up extra money for one reason or another.

Now, mind you, I live in an area where the cost of living in a lot.  I also live in an area where more people are well-educated than not.  Also, I don't go to fast food, so I don't know how they are or get paid.

My niece is a bartender.  She's able to make a good living out of working just a few hours a week (lots of tips).

I think the servers are the one's who are going to end up getting cheated.  Are people really this naive that they think it will benefit the servers?

[biancardi]

it is a sad day when people begrudge a living wage for servers (which tipping did - if you didn't like the service, withhold the tip)

Servers in NY - I believe it is 5 bucks an hour.  They make their $$ from tips - that is where their salary goes to.   I am so happy that some places are actually raising the wages of their employees and taking away the punishment factor of no-tip-for-you

Yes, the prices will be higher.  And about time.  We were enjoying food on the backs of those who served us.  Now, it is a little bit more fair.

[Q4u]

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@LilacTree wrote:

I have always disliked that restaurants got away with paying their staff low wages and having patrons augment servers' income with tips.  It's not that I didn't tip, after all I had three girls who worked after school and college waiting tables.  It was the principle of the thing.

There is now a restaurant chain in NYC that is doing away with tips and raising wait staff and others salaries.  This will now include kitchen and other staff members sharing in the extra $$. 

They are going to start with their museum restaurants and slowly branch out to their other restaurants.  Sorry, but I don't know the name of the restaurant chain.

They admit that will mean higher prices for the food, but no higher than an average tip would be. 

As for rewarding for excellent service, it will be management who will be doing that, not the patrons.  Hopefully this will work out to the benefit of all.  And imagine not having to figure out tips everytime the check comes.

What do you think?

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Well, I agree about the tipping issue however from what I understand this restaurant chain is upping the price of their dishes roughly 30%.  Which means that each customer is effectively paying 30% in tips each and every time they order whether they like it or not.  I've always tipped at least 20%, often 25 - 30% if the service is excellent however to force their customers to pay 30% more seems excessive.

According to national averages 15 - 20% is an average tip....

http://www.itipping.com/tip-guide-restaurant.htm

[biancardi]

with higher wages come benefits, payroll taxes, etc.  It is not unreasonable to see a hike of 30% here

We are so used to cheap labor in this country for our service community.   Just like all of those migrant workers who were deported in some states (there were a couple of states that rounded up the migrant workers & deported them)  and then the fruit & vegetables ROTTED in the sun because the companies couldn't get Americans to harvest due to the low wages.

[biancardi]

I have to ask - how would it look if every job was like a waitress or waiters job?  a few bucks an hour and you are now depending on the whim or the pocketbook of someone else and not your employer?

I doubt anyone would care for that paycheck model at all.

[Q4u]

I was mistaken.... article reads Meyer will hike menu prices by 21-25 percent.

http://www.foxnews.com/leisure/2015/10/14/danny-meyer-is-getting-rid-all-tipping-at-his-restaurants/

Also, the incentive to do a great job should be handled by the wait staff's employer, just like every other business.  A monthly (or bi-weekly) stippend for excellent service (the whys and hows should be worked out by the business).  Doing a great job and being tipped heavily by customers should be transferred to the business by offering monetary incentives.  Other businesses do this all the time....

I actually approve of this move and don't feel the staff would suffer if the restaurant handles it properly.  I thought 30% was too high to raise the price of the menu, but 21 - 25% is more reasonable.  I'ave always felt the salary and incentives should be handled totally by the business hiring the employees.