should there be more tipping or less tipping

a lot of places pool tips (and I'm assuming that increases the likelihood the full amount will be reported) but I'm a big fan of pay by CC/tip in cash just in case.

also something to consider is that if you didn't have a tipping system, it could become easier for the waitstaff; instead of only assigning one waiter per table, you could have like a free-floating system where any table can flag down any waiter for service, you could have waitstaff whose only job it was is to bring food to a table and to clear tables, etc.

iow the role of the busboy could be greatly expanded

*just revealed to ILX that I've never waited a table in my life*

but i only want to be served by brad with the cute eyes

Wait

If i want something in a restaurant in the US icve to wait for a partic server?

Are you serious

sorta just drawing on my experience in having eaten at restaurants where there was no tipping. the food came out just as quickly! and it was great food! and I was able to order extra drinks and appetizers with little hassle! and I didn't leave a tip! I didn't leave a tip!

it creeps me out that five guys has a tip jar but in-n-out doesn't. I'm not sure who is right.

I've never worked in a place that pooled tips, but it seems pretty ideal as long as you trust your co-workers. I can only imagine it would reduce a lot of the anxiety that comes with the job.

I do know that I don't know any servers that would do this job for less than $20/hr, and I can't imagine the tipping system being replaced with that kind of wage in America.

I don't know how it would shake out if we went to a salary system. It would hurt the good waiters at 'nice' places the most - a flyover state place that's now $50 for 2 people on average probably isn't going to raise prices enough to pay waiters $20/hour. Applebee's/et al. probably couldn't find waitstaff at or near minimum wage who could run the restaurant effectively and couldn't raise prices because who the fuck is going to Applebee's when they're now $50/couple?

fuck applebees. they can go to chez panisse (18% mandatory service charge -- suck it!)

also something to consider is that if you didn't have a tipping system, it could become easier for the waitstaff; instead of only assigning one waiter per table, you could have like a free-floating system where any table can flag down any waiter for service, you could have waitstaff whose only job it was is to bring food to a table and to clear tables, etc.

If i want something in a restaurant in the US icve to wait for a partic server?

Are you serious

― b'hurt's tauntin' (darraghmac), Thursday, January 31, 2013 7:31 PM (6 minutes ago) Bookmark

not only that but the server actually pretends to care about your life and your personal well-being, before trying to upsell you on the 2-for-1 watermelon daiquiri margaritas and wouldn't you also like to try the deep fried cajun breadfood?

well customers never like anything xp

I dont know that you'd see an argument for any existing industry to move to a tipping system so that costs could be lowered to an artificial level.

Why argue for the retention of such a system where it exists?

when they get rid of tipping there will be no extra value associated with being an 'experienced waiter,' that will be a fact of life that everybody will have to accept for the good of society, people will move on

if you get takeout and the restaurant has a person taking all calls and preparing all takeouts, do you tip? less interested in the 'should there be tipping?' debate b/c that won't change. am more interested in knowing what exactly I am supposed to tip for since every place includes a tip line in the receipt you sign if paying with card.

TGI fridays tried out a pretty clumsy sounding system tbph

I would tip the cashier at taco bell if there was a 'tip: ______' line on the receipt

I tip the person i take the food from if i collect a takeout, yeah

if you get takeout and the restaurant has a person taking all calls and preparing all takeouts, do you tip? less interested in the 'should there be tipping?' debate b/c that won't change. am more interested in knowing what exactly I am supposed to tip for since every place includes a tip line in the receipt you sign if paying with card.

― that Django got me Nuages (Sufjan Grafton), Thursday, January 31, 2013 7:42 PM (1 minute ago) Bookmark

basically any time any body does you a service ever you should tip 40%

tip your library circulation desk worker!

Tip your traffic cop 20%

should I tip my dental hygienist?

man this thread moves so fast.

But I imagine even at a flyover Applesbees where you're looking at $50 checks and 10% tips as standard. In a four to six table section, they're probably still clearing better than $15/hr. With cost of living taken into account, that's probably pretty good. It's probably better money than working at the flyover Walmart.

I dont know that you'd see an argument for any existing industry to move to a tipping system so that costs could be lowered to an artificial level.

Why argue for the retention of such a system where it exists?

Flip that around - why should we radically disrupt the restaurant industry and move to a salary scale? How does the change benefit workers?

so many hands involved in a good burrito assembly line. who gets the tip? dude spooning out the chicken if he's generous.

I don't think Applebee's has a $25 PPA - I would guess checks are more like $25/two-top and average out to $30-35.

I don't think you should tip the take-out person at a restaurant. It's usually someone making a decent hourly wage. That said, if there is a tip jar, I always put $1 in, no matter what the cost of my food or beverage.

tipping is a virus that is spreading and must be stopped

Yeah it's probably more like $15.00 ppa. You're right.

a bat tipped a pig. the butcher touched the pig's tip and didn't wash his hands. the butcher shook hands with your dude. tipping pandemic

tip your used car salesman

he's doing you a service!

when I worked at Great Harvest Bread in high school, I had to cut the customer a slice of bread of their choosing. this one dude always tipped me $1.

I can't figure out how to guess at what ending tipping would mean for food costs

Anecdotally, one place I worked at, on a Friday night, had seven hour shifts with 15 waiters (3 or 4 table sections), 3-4 hostesses, 3 bussers, 2 food runners.
Gross sales/waiter were $1000+, we'd walk with $125-150 after tip-out (2001 $$$). Hostesses, bussers and food runners got the same $2.13 as waiters and a set percentage of tip-out.

Hourly labor costs move from $52 to $325-330.

(based on $17.50/hour, which would be low these days)

if a customer came in and didn't pronounce 'asiago' as 'asagio' I sometimes felt like tipping that customer

so many hands involved in a good burrito assembly line. who gets the tip? dude spooning out the chicken if he's generous.

― that Django got me Nuages (Sufjan Grafton), Thursday, January 31, 2013 7:50 PM (5 minutes ago) Bookmark Flag Post Permalink

usually gets spread evenly at the end of the shift

tip jars are awesome at minimum wage jobs, i'd always forget about it and then end up with an extra hour's worth of pay

america would just become a land of diners. fuck this stupid country.

Not 'how does it benefit workers', more 'why is this particular element of the costs of a meal so different?'

There are more than workers in the transaction, for a start. It sees a nonsensical and needless extra PITA at the end of the bill, particularly so if it's 'automatic' yet also subject to change based on service. Why get all management accountant on just one particular cost? Why then not leave the whole cost of the meal down to the customer's satisfaction? Why leave a living wage down to chance/uncertain generosity?

It's not really about whether the staff are better or worse off, as a criticism- we'll all quote anecdotes and argue the toss on that anyway

It's not actually a PITA at all is the thing. Tipping is actually really, really easy - if you're a functioning adult, you have enough experience with both numbers and dining out to get in the 15-20% ballpark without thinking.
Automatic gratuities are just that - 15-20% specified on the menu by the restaurant. They come up automatically (or with a manager's approval) and aren't "subject to change based on service" - unless a server rolls the dice and overrides the grat, assuming the person paying will tip better than the set percentage.

It should be about whether the staff are better or worse off if arguments are going to start with the savagery of not paying service jobs real wages.

Maybe I'm overestimating the mathematical abilities of the average person, tho, since people have created apps to tell people how much to tip.

I dony understand any of yr examples enough to countermand them. Sorry. Promise i'm a functioning adult tho.

Again, i'll repeat that a living minimum wage does not magically make tipping stop. I feel this has been assumed in yr posts, giving you idk prob 10-15% leeway in your argument that ppl are better off working for 2 bucks and hour and goodwill as opposed to say five times that and goodwill.

but the cost to the restaurant would be increased and they wouldn't make as much money or they might have to raise prices do you see

If I am served via dance off, do I tip the dancer?

Through the garter iirc

How is this not a frogbs thread?

does frogbs have to tip you now?

obviously