Initiative 82 passes (When can I stop tipping)

[Anonymous]

So what day does it go into effect? When can I stop tipping. I love that we are becoming more European. Yay DC!

[Anonymous]

Can they stop it with that ridiculous iPad tipping shaming now?

[Anonymous]

I'll stop adding a tip to any bill that arrives with a surcharge. You need to really start looking at the subtotal/taxes/tip area because some restaurants are already trying to work in "optional" surcharges. As soon as I see an additional charge, top goes to zero.

[Anonymous]

It’s going to take 6-7 years to fully come into effect, so please keep tipping for the time being.

[Anonymous]

Anonymous wrote:It’s going to take 6-7 years to fully come into effect, so please keep tipping for the time being.

Fully implemented by 2027, but I doubt everyone realizes it will take that long.

[Anonymous]

Anonymous wrote:It’s going to take 6-7 years to fully come into effect, so please keep tipping for the time being.

5 years starting next year. So 16% starting January.

Here’s the thing: Restaurant owners were against it. Tipped employees were mixed; many worry that they will lose tips (well, yes!).

So that 74% who voted for it? The customers!

Most of us tip 20%-25% not because of any evaluation of service, but because staff don’t get paid unless we tip. Well, that part is what’s changing.

[Anonymous]

Anonymous wrote:Can they stop it with that ridiculous iPad tipping shaming now?

I don't mind the pre calculated tip suggestions. I find it funny when it defaults to 25%. But certainly, easy enough to adjust the tip.

Throw me in the category of "I'll stop tipping on any check I see a surcharge on for ANYTHING."

But the whole thing is confusing. I have heard people talking about stopping tipping immediately. The whole timeline is just going to hammer servers.

[Anonymous]

We can stop tipping?

[Anonymous]

Anonymous wrote:We can stop tipping?

Formerly tipped employees will be paid full wage, $16.10 an hour instead of tipped wage $5.35 an hour. But it is being phased in. Will be completed in six years.

Yes, very Euro of us and I am all about getting rid of tipping. I'll take the advice up above and just stop now with the surcharged tabs but count me as one of those that will stop tipping as soon as it looks like the shift is occurring. I think that will force the restaurants to adapt earlier rather than later.

[Anonymous]

So we will move to this model from NYT article and now have less lower skilled jobs available. We will get worse service too.

"You scout your own table. place your own order, You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter.

Runners will bring your order to the table, but there are no servers to wait on you here, or at the two other San Francisco locations that Souvla has added — or, increasingly, at other popular restaurants that have opened in the last two years: RT Rotisserie, which is roasting cauliflower a few blocks away; Barzotto, a bistro serving hand-rolled pasta in the Mission district; and Media Noche, a Cuban sandwich spot with eye-catching custom tilework."

[Anonymous]

Anonymous wrote:

So we will move to this model from NYT article and now have less lower skilled jobs available. We will get worse service too.

"You scout your own table. place your own order, You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter.

Runners will bring your order to the table, but there are no servers to wait on you here, or at the two other San Francisco locations that Souvla has added — or, increasingly, at other popular restaurants that have opened in the last two years: RT Rotisserie, which is roasting cauliflower a few blocks away; Barzotto, a bistro serving hand-rolled pasta in the Mission district; and Media Noche, a Cuban sandwich spot with eye-catching custom tilework."

I mean, a lot of places are kind of like this now, between covid-era practices that never went away and being understaffed.

I hate being asked to tip at non restaurant places, like the grocery store.

[Anonymous]

There is going to be so much fraud and deception related to tipping over the next few years.

Probably the most sensible course of action is to not tip at all and leave it up to the owners to provide adequate compensation and if you feel that must tip, only tip in cash.

[Anonymous]

Anonymous wrote:

So we will move to this model from NYT article and now have less lower skilled jobs available. We will get worse service too.

"You scout your own table. place your own order, You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter.

Runners will bring your order to the table, but there are no servers to wait on you here, or at the two other San Francisco locations that Souvla has added — or, increasingly, at other popular restaurants that have opened in the last two years: RT Rotisserie, which is roasting cauliflower a few blocks away; Barzotto, a bistro serving hand-rolled pasta in the Mission district; and Media Noche, a Cuban sandwich spot with eye-catching custom tilework."

Isn't that literally just "fast casual?" That has been a thing for decades now.

[Anonymous]

Anonymous wrote:So what day does it go into effect? When can I stop tipping. I love that we are becoming more European. Yay DC!

The law doesn't take effect until 2027, so if you stop tipping before then, you're just being cheap.

[Anonymous]

You’re all so damned petty and cheap. As for the poster who drools over the “European model,” service in European restaurants generally sucks - slow and surly.