Anonymous wrote:I’ve started carrying cash so I don’t have to tip on the iPad screen. I’m not tipping 25% at a juice car when the juices come in bottles premade in the fridge!

Anonymous wrote:I understand tipping for a restaurant, but Panera or Five Guys, no. I try to pay cash at those places, so I don't have to have the tip come up on the screen.

Anonymous wrote:Price going north, portion size going south

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Anonymous wrote:Pre pandemic 10% tip on take out. The restaurants and their employees are currently struggling. Bump it up to 20% now, especially if you're doing take out when you would be indoor dining in non pandemic times

We shouldn't artificially subsidize the market correction, this is the new norm , if this was the original temporary 2 weeks or one year pause but it's not, it's a permanent change. Restaurant industry needs to reinvent itself , something that is takeout or delivery based on volume, high quality and affordable is what consumers want.

Just because you're too poor or cheap doesn't mean an entire industry needs to reinvent itself to cater to you.

Please stop the tired trope of people being “too poor and/cheap” if they don’t tip for takeout or over 20% for dine in. It has nothing to do with being poor or cheap.

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Anonymous wrote:You still need to tip on carryout. If it’s too expensive to eat restaurant food then make your own meals. The workers shouldn’t have to pay the price.

This is stupid. You really think if PP makes their own meals and stops going to restaurants, that it helps the restaurant workers?

Getting take-out and not tipping is still better than not going at all. Duh.

When I waitressed, my hourly wage was $3/hour. My entire earnings were tips basically. I don't think cashiers get paid that way.

People tip at restaurants for sit down service. If you aren’t getting service, there is no tipped to be earned. Sure they can tip out of charity. But it isn’t the customers responsibility to make sure you make minimum wage. That is on your employer, and you are legally entitled to it. Perhaps restaurant owners should have separate takeout workers that make a higher wage than the tipped sit down service employees. But either way, this isn’t the costumers problem to figure out and they don’t owe you a tip because poor you doesn’t get enough sit down customers and your employer won’t pay you

Anonymous wrote:This is such a tired conversation. Some weirdo brings it up every six weeks or less.

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Anonymous wrote:We tipped when servers were making $3 an hour. They are making $15 an hour now.

No they are not. Ugh servers are exempt from minimum wage!

"Although servers make far less than the standard federal minimum wage of $7.25 an hour, restaurants are legally supposed to pay the difference when those employees' pay falls short of that amount.

But servers complain many restaurants often skimp on topping off their pay if they don't make enough in tips.

The tipped wage structure is a relic of the Jim Crow era, when businesses looked for ways to avoid paying a full wage to African Americans and women.

People of color and women today make up a huge chunk of the tipped workforce, and discrimination and sexism persist, affecting servers such as Melton.

The most recent Democratic proposal to hike the minimum wage would scrap this two-tiered system. Businesses would have to pay every worker at least $15 an hour, whether they make tips or not.

Forecasters from the Congressional Budget Office say boosting the minimum wage to $15 an hour would deliver a pay raise to as many as 27 million Americans, but they caution it would also cost as many as 1.4 million jobs.

The plan didn't make it into the latest coronavirus relief, but the Biden administration has pledged to keep pushing the issue.....

But research generally shows those who live on tips tend to make less than those earning a higher minimum wage.

According to the Economic Policy Institute, a greater proportion of workers live below the poverty line in states where the tipped minimum wage structure is in place, compared with those living in states where employers must pay the same minimum wage to all hourly workers.

The Economic Policy Institute found that restaurants in those states were generally able to absorb the higher wage costs by moderate price increases, less turnover and higher productivity.

Anonymous wrote:I don’t tip on takeout at all anymore and I’ve stopped overtipping in general. I used to tip 25% on top of the tax. Now it’s 20% before tax. I’m in California and servers here make over $15/hr so no.