“End Tipping” Reddit

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ugh, I'm so tired of this. Yes, servers should get paid a fair wage. But that will come from a restaurants profits, so menu prices will go up and we will all eat out less than we do (however often that may be). If business decreases, restaurants will have to lay off servers. Then for the customers who DO go in, service will be slow. I don't see how this works.

Sorry but in your example, everyone is still paying the same amount.

I personally don't like eating out because of tips. I also don't pick up food on my way home too because it's awkward while picking up and they basically have their hand out for a tip.

For me it's not this, but more the whole expense of it (including the tips) for what has become, over and over, a disappointing experience.

[Anonymous]

I go to a no tip hair salon, and I love it. I’d rather pay more and not tip..

[Anonymous]

Anonymous wrote:25% is insane, OP.

This. I feel like this is a very delicate trolling attempt to normalize tipping 25%. I tip 18-20% and would only consider tipping 25% if my total bill was like, 20 bucks and the waitress was super nice and brought my kids crayons to play with or something and refilled my coffee for free.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Ugh, I'm so tired of this. Yes, servers should get paid a fair wage. But that will come from a restaurants profits, so menu prices will go up and we will all eat out less than we do (however often that may be). If business decreases, restaurants will have to lay off servers. Then for the customers who DO go in, service will be slow. I don't see how this works.

Sorry but in your example, everyone is still paying the same amount.

I personally don't like eating out because of tips. I also don't pick up food on my way home too because it's awkward while picking up and they basically have their hand out for a tip.

For me it's not this, but more the whole expense of it (including the tips) for what has become, over and over, a disappointing experience.

This.

[Anonymous]

Anonymous wrote:

Anonymous wrote:25% is insane, OP.

This. I feel like this is a very delicate trolling attempt to normalize tipping 25%. I tip 18-20% and would only consider tipping 25% if my total bill was like, 20 bucks and the waitress was super nice and brought my kids crayons to play with or something and refilled my coffee for free.

I tip 25% for good service, but I don't eat out often. I can't afford it and frankly, don't enjoy it that much. It's like when you're on vacation, one of the fun things to do it try new restaurants, but after a couple days, it becomes a drag.

Also, like you, I'm likely to tip more on a smaller bill.

[Anonymous]

The problem is transparency. You dont know what the worker is paid because every single place is different and restaurants bend the rules all the time. It would 100% be better for hourly wage for most food workers. Not all.
Some get higher than tipped wage and then still make tips.
Some get tipped wage but arent working a traditional position seen as requiring a tip (see Outback to-go counter position) and make less
Some get tipped wage but arent directly working with customers like barbacks, busboys, food runners, etc. Or they make higher than a tipped wage but not minimum wage. And then there is required tip out or pooled tips.

Its a joke and because of the lack of transparency it allows for manipulation and abuse.

[Anonymous]

Anonymous wrote:When and why did the standard tip go from 15% to 20%?

This is a good question and a very good point. I might go back to 15% because in addition to tipping there are credit card fees and fees for the sake of fees at restaurants.

And somebody up thread asked about transparency, it’s not my job to figure out how an individual is paid and what they’re tipping out structure is.

Yes, I’m going back to 15% very good point

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:25% is insane, OP.

It's the new normal. 20% is the new 15%, so minimum, and 25% is the new 20%, so for good service

Why is this so, and when did this change?

I've owned restaurants in the DMV for 20 years. Sometime in the early 2010s. And then with covid it really exploded with tipping on take out bc everything was take out and you wanted your favorite place to stay in business

[Anonymous]

Anonymous wrote:The problem is transparency. You dont know what the worker is paid because every single place is different and restaurants bend the rules all the time. It would 100% be better for hourly wage for most food workers. Not all.
Some get higher than tipped wage and then still make tips.
Some get tipped wage but arent working a traditional position seen as requiring a tip (see Outback to-go counter position) and make less
Some get tipped wage but arent directly working with customers like barbacks, busboys, food runners, etc. Or they make higher than a tipped wage but not minimum wage. And then there is required tip out or pooled tips.

Its a joke and because of the lack of transparency it allows for manipulation and abuse.

Legally tips must go to the employees. Workers can and have sued operators for wage theft. If something is called anything other than a tip or gratuity, then all bets are off. I cross out some bs like "hospitality surcharge" and write "tip" instead

[Anonymous]

Anonymous wrote:
For me it's not this, but more the whole expense of it (including the tips) for what has become, over and over, a disappointing experience.

Only suckers are using personal cards on dining out. You have to be a dunce to blow your post-tax wages on $40+ per plate Sysco slop. Restaurants are kept afloat by spendthrifts swiping company cards. These people don't quibble about a silly 15 or 25% tip because it ain't their money.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The problem is transparency. You dont know what the worker is paid because every single place is different and restaurants bend the rules all the time. It would 100% be better for hourly wage for most food workers. Not all.
Some get higher than tipped wage and then still make tips.
Some get tipped wage but arent working a traditional position seen as requiring a tip (see Outback to-go counter position) and make less
Some get tipped wage but arent directly working with customers like barbacks, busboys, food runners, etc. Or they make higher than a tipped wage but not minimum wage. And then there is required tip out or pooled tips.

Its a joke and because of the lack of transparency it allows for manipulation and abuse.

Legally tips must go to the employees. Workers can and have sued operators for wage theft. If something is called anything other than a tip or gratuity, then all bets are off. I cross out some bs like "hospitality surcharge" and write "tip" instead

Sure but in practice things are murky. In high school my ds was a busboy and staff were not all good about sharing tips and just gave him whatever they felt like as their share.

[Anonymous]

Anonymous wrote:I go to a no tip hair salon, and I love it. I’d rather pay more and not tip..

Literally the same thing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I go to a no tip hair salon, and I love it. I’d rather pay more and not tip..

Literally the same thing.

Please share the name. I love this concept. When I was growing up, it used to be that the owner wasn't supposed to be tipped but others were. Now, everyone I know also tips the owner, so I do because i don't want them to think I'm cheap.

I also love the restaurants that are no tip, love that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:
For me it's not this, but more the whole expense of it (including the tips) for what has become, over and over, a disappointing experience.

Only suckers are using personal cards on dining out. You have to be a dunce to blow your post-tax wages on $40+ per plate Sysco slop. Restaurants are kept afloat by spendthrifts swiping company cards. These people don't quibble about a silly 15 or 25% tip because it ain't their money.

For those of us who don't have company cards, yes we do feel like dunces paying for slop so we have stopped.

[Anonymous]

Anonymous wrote:The problem is transparency. You dont know what the worker is paid because every single place is different and restaurants bend the rules all the time. It would 100% be better for hourly wage for most food workers. Not all.
Some get higher than tipped wage and then still make tips.
Some get tipped wage but arent working a traditional position seen as requiring a tip (see Outback to-go counter position) and make less
Some get tipped wage but arent directly working with customers like barbacks, busboys, food runners, etc. Or they make higher than a tipped wage but not minimum wage. And then there is required tip out or pooled tips.

Its a joke and because of the lack of transparency it allows for manipulation and abuse.

Good point. I'm not sure about all the people that need to be "tipped out" having never worked in the industry. It's all non-transparent.