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About Tips and Tipping
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  • Post #121 - October 25th, 2015, 5:41 pm
    Post #121 - October 25th, 2015, 5:41 pm Post #121 - October 25th, 2015, 5:41 pm
    Siun wrote:As the mother of a line cook, I'm mighty glad to see a beginning discussion of the inequity of restaurant wages. I have no trouble tipping but knowing that the BOH gets none of that cash is ridiculous. In Chicago, line cooks at good, high end spots are getting around $12 an hour or so with no benefits and often a bunch of hours off the clock (and folks who cook at Next, etc get less than that). The ones I know can't imagine doing anything else - but can't survive on what they make.http://www.lthforum.com/2015/05/assumptions-ground-up/

    I'm happy too. Ultimately, I suspect this will mean that waitstaff will take somewhat of a hit, but hopefully the fact that some higher end restaurants are going this route means that others will have to do the same to keep quality kitchen staff. But the primary factor in me choosing a restaurant is the food coming out of the kitchen, and I find the disparity in wages between servers and kitchen staff (especially when you consider that cooking is simply far more difficult work) to be very troubling. Service charges included, and no tipping, may not be the complete fix for kitchen wages, but it's a start.
  • Post #122 - September 29th, 2016, 4:24 pm
    Post #122 - September 29th, 2016, 4:24 pm Post #122 - September 29th, 2016, 4:24 pm
    Interesting article. Opens up some new discussions.

    http://resto.newcity.com/2016/09/29/truthabouttippinglaws/
  • Post #123 - September 29th, 2016, 6:59 pm
    Post #123 - September 29th, 2016, 6:59 pm Post #123 - September 29th, 2016, 6:59 pm
    thetrob wrote:Interesting article. Opens up some new discussions.

    http://resto.newcity.com/2016/09/29/truthabouttippinglaws/

    Very interesting, thank you for posting.
    Objects in mirror appear to be losing.
  • Post #124 - September 30th, 2016, 9:03 am
    Post #124 - September 30th, 2016, 9:03 am Post #124 - September 30th, 2016, 9:03 am
    Kman wrote:
    thetrob wrote:Interesting article. Opens up some new discussions.

    http://resto.newcity.com/2016/09/29/truthabouttippinglaws/

    Very interesting, thank you for posting.

    Agreed. Thoughtful, detailed article.
    -Mary
  • Post #125 - October 1st, 2016, 4:51 pm
    Post #125 - October 1st, 2016, 4:51 pm Post #125 - October 1st, 2016, 4:51 pm
    One type of place I prefer the status quo, and would hate to see it change, is restaurants we frequent often, at which we are likely to get the same waitperson again and again. I feel that tipping generously on one visit will pay dividends in the form of attentive service from that service person on subsequent visits.

    I feel the same when staying in a hotel for several days, when I am likely to encounter the same room service waiter, or have the same housekeeper, on a repeated basis. Or when ordering delivery at home, for the same reason.

    I practically always tip generously, whether I expect to see that person again or not. But the expectation that I will see a service person again provides IMO a very rational reason to do it.
    Pithy quote here.
  • Post #126 - July 20th, 2020, 4:06 pm
    Post #126 - July 20th, 2020, 4:06 pm Post #126 - July 20th, 2020, 4:06 pm
    Danny Meyer’s Restaurants Will End Their No-Tipping Policy
    https://www.nytimes.com/2020/07/20/dini ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #127 - July 20th, 2020, 4:11 pm
    Post #127 - July 20th, 2020, 4:11 pm Post #127 - July 20th, 2020, 4:11 pm
    Listening to an article on marketplace on NPR. They were saying that many restaurants are paying their servers significantly higher wages because that is the only way they could get anyone to come back to work.
  • Post #128 - July 23rd, 2020, 3:41 pm
    Post #128 - July 23rd, 2020, 3:41 pm Post #128 - July 23rd, 2020, 3:41 pm
    lougord99 wrote:Listening to an article on marketplace on NPR. They were saying that many restaurants are paying their servers significantly higher wages because that is the only way they could get anyone to come back to work.


    The $600 per week supplement to unemployment insurance which ends next week has some people making more than what they made while employed.
    Coming to you from Leiper's Fork, TN where we prefer forking to spooning.
  • Post #129 - July 23rd, 2020, 7:04 pm
    Post #129 - July 23rd, 2020, 7:04 pm Post #129 - July 23rd, 2020, 7:04 pm
    True, but that wasn’t the point of the article. When a significant portion of your wage is tips, and you are serving many fewer tables, then your wage goes down. To get people to come back to work restaurants must supplement wages to compensate for fewer tables served.
  • Post #130 - March 8th, 2021, 8:24 pm
    Post #130 - March 8th, 2021, 8:24 pm Post #130 - March 8th, 2021, 8:24 pm
    Restaurant tipping — criticized as unfair and archaic — may be obsolete after the pandemic. Some Chicago restaurants are trying to end the practice.
    https://www.chicagotribune.com/business ... story.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #131 - September 21st, 2022, 7:32 am
    Post #131 - September 21st, 2022, 7:32 am Post #131 - September 21st, 2022, 7:32 am
    "Equity within the whole restaurant": The problem with the tipped wage

    https://www.salon.com/2022/09/18/equity ... pped-wage/
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #132 - September 21st, 2022, 2:33 pm
    Post #132 - September 21st, 2022, 2:33 pm Post #132 - September 21st, 2022, 2:33 pm
    Would be a great idea if all restaurants had the same business model and pricing structure, but they run the gamut from high-end fine dining to casual neighborhood spots to counter-service-only diners. It's a daunting task to try and apply a sea change transformation of a century-old practice across the board. The European model has restaurants actually paying a living wage. That would profoundly impact restaurant pricing here and drive most people away, leading to collapse for many businesses.
  • Post #133 - September 21st, 2022, 2:37 pm
    Post #133 - September 21st, 2022, 2:37 pm Post #133 - September 21st, 2022, 2:37 pm
    spinynorman99 wrote:Would be a great idea if all restaurants had the same business model and pricing structure, but they run the gamut from high-end fine dining to casual neighborhood spots to counter-service-only diners. It's a daunting task to try and apply a sea change transformation of a century-old practice across the board. The European model has restaurants actually paying a living wage. That would profoundly impact restaurant pricing here and drive most people away, leading to collapse for many businesses.

    Some would say "Okay, then. Bring it." No use in perpetuating a model that isn't self-sustaining and/or requires discretionary payments (tips) to make it viable. I'm not necessarily in that camp but I do understand its merits.

    =R=
    Same planet, different world
  • Post #134 - September 21st, 2022, 11:44 pm
    Post #134 - September 21st, 2022, 11:44 pm Post #134 - September 21st, 2022, 11:44 pm
    The companion article "Tipping Breeds Indentured Servitude", or companion screed perhaps, is definitely worth a read: https://www.salon.com/2013/09/09/tippin ... l_partner/

    I'm really unsympathetic to the idea of mandatory percentage service charges vs. simply increasing menu prices by the equivalent percentage. The service charge seems to be deliberately taking advantage of the fact that many people can't estimate (a skill taught in today's elementary math classes, but not in the New Math of my day), especially after a few pre-dinner cocktails at the bar.

    And I'm doubly unsympathetic if, as the article implies, servers expect a substantial voluntary tip on top of the service charge. This is effectively just retaining the existing tip system with higher prices.
  • Post #135 - September 22nd, 2022, 8:01 am
    Post #135 - September 22nd, 2022, 8:01 am Post #135 - September 22nd, 2022, 8:01 am
    tjr wrote:And I'm doubly unsympathetic if, as the article implies, servers expect a substantial voluntary tip on top of the service charge. This is effectively just retaining the existing tip system with higher prices.

    This happened to a friend who took her employees out for a dinner. In advance, the entire cost of the event including tip was agreed with the owner. When the servers presented the bill, it was the agreed amount and lines for the tip. It was clear they expected a tip over and above this agreed amount.

    If I recall this situation correctly, she did not add to this amount. The servers were quite surly thereafter.

    Was it a communication issue between the owner and staff or was she being played? Not really sure on the outcome, because she chose not to comment to the owner.

    I have organized plenty of dinners, where we paid exactly what was agreed upon in advance and not a penny more. Any additions would be dipping into my pocket, which is not something I like doing for a social event.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #136 - September 22nd, 2022, 8:08 am
    Post #136 - September 22nd, 2022, 8:08 am Post #136 - September 22nd, 2022, 8:08 am
    Cathy2 wrote:In advance, the entire cost of the event including tip was agreed with the owner. When the servers presented the bill, it was the agreed amount and lines for the tip.


    Can't address that specific situation but having a line for a tip doesn't mean you have to tip if you've already done so through a negotiated payment. And sometimes people will add a tip for an experience that exceeded their expectations.
  • Post #137 - September 22nd, 2022, 12:44 pm
    Post #137 - September 22nd, 2022, 12:44 pm Post #137 - September 22nd, 2022, 12:44 pm
    spinynorman99 wrote:Can't address that specific situation but having a line for a tip doesn't mean you have to tip if you've already done so through a negotiated payment. And sometimes people will add a tip for an experience that exceeded their expectations.

    The experience was less than expected and forgiven due to labor shortages .

    When she did not add an additional tip, they were actively displeased.

    I wasn't there, I heard about it afterwards.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #138 - September 22nd, 2022, 3:06 pm
    Post #138 - September 22nd, 2022, 3:06 pm Post #138 - September 22nd, 2022, 3:06 pm
    Cathy2 wrote:The experience was less than expected

    Clearly, my comment was about leaving that option open on the receipt.

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