Reply to Chastised for not tipping on a to go order

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I live in the NYC area where minimum wage is 15 dollars an hour. I do not tip for takeout, and that was not a thing when I was growing up (I’m in my thirties.) tipping is out of control. I tip for services where I am waited on- like sit down meals at restaurants, haircuts, curbside check in at the airport, etc. [/quote]

You are misinformed.

[i]Combining Cash Wages and Tips
New York State law allows employers in all industries other than building service to satisfy the minimum wage by combining a “cash wage” paid by the employer with a credit or allowance for tips that the employee receives from customers. For example, the minimum wage for food service workers in New York City is $15.00 per hour. Their employers can satisfy the minimum wage by combining a cash wage of at least $10.00 with a tip allowance of no more than $5.00 per hour.

Food Service Workers have a minimum hourly wage with a maximum hourly tip credit as
follows:
(1) New York City for
(i) Large Employers of eleven or more employees
$7.50 Cash Wage, $3.50 Credit, $11.00 Total on and after December 31, 2016;
$8.65 Cash Wage, $4.35 Credit, $13.00 Total on and after December 31, 2017;
$10.00 Cash Wage, $5.00 Credit, $15.00 Total on and after December 31, 2018;
(ii) Small Employers of ten or fewer employees
$7.50 Cash Wage, $3.00 Credit, $10.50 Total on and after December 31, 2016;
$8.00 Cash Wage, $4.00 Credit, $12.00 Total on and after December 31, 2017;
$9.00 Cash Wage, $4.50 Credit, $13.50 Total on and after December 31, 2018;
$10.00 Cash Wage, $5.00 Credit, $15.00 Total on and after December 31, 2019;[/i]

https://dol.ny.gov/minimum-wage-tipped-workers# [/quote]

For the tip credit in NYC, it requires that employers pool all tips and distribute it amongst employees in tipped roles. each employee much reach $15/hour regardless of whether it comes from the employer or tipping pool. Employers can only claim the above credit if there is a sufficient tip pool. So customers are subsidizing the wages that will be paid either way. This structure is likely the case in a full service restaurant where tipping is the standard. However, carry out orders should not have an employee that relies on tips as part of their payment structure. They should be salaried, like a chef, as they are not interacting with customers or waiting on them like a server would do.

In addition, I just googled nyc wages for a quick service chain line pret a manger, where salaries start at $15 per hour for a cashier. You do not need to tip a cashier in a quick service type place. It’s insane. I work a mid level job and do not get tipped by investment bankers just because they make more than I do. This is their job and that is the salary. [/quote]

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