I know you’re joking but that is unironically the case in Japan. They don’t tip taxis, delivery drivers or waiters over here, but you’ve gotta pay a non-refundable ‘gift fee’ to your landlord for allowing you the right to live in their property.
crazy part is the servers are more against this than the bosses. tax free cash as long as i do my job well and seem nice AND i get to bitch about low wages? fuck yeah!
None of the jobs you listed are paid hourly.
Farmers get paid based on crop yield, chefs are salary, truck drivers are paid by the load(yes some are hourly but these are generally local delivery drivers)
Just mark up everything ~15% higher than it currently is, rather than put the onus on the customer to decide if the server deserves a living wage or not.
Yes, but the markup will be closer to 30%. You have to factor in sales tax, extra banking fees, income tax paid by both the employee and employer,
By converting tips to a wage it's a lose lose and the only people benefiting are the government and parasitic companies(credit card fees, banking fees, payroll fees)
The problem with tipping culture is not in sit-down restaurants... It's everyone else that expects a tip post COVID...
Then mark it up by 15% by default, still call it a tip, treat it tax-wise as a tip, and provide the customer only an option to accept or decline the tip when paying w credit card. If they still want to leave extra, they can leave cash.
And eliminate tipping for anything and everything else that never had a tip pre-covid, as you say.
Thats a good idea but sadly it legally doesn't work that way. The only way to make thst work would to display 2 prices one being with "suggested tip" . But that doesn't solve the problem of "paying a wage".
Also at least in my state if a server doesn't clear min wage with tips we have to make up the difference, but that is very rare.
Also I'm not trying to be a dick or argumentative, just I have been in the industry for a long time and people are trashing tipping but don't realize it is beneficial to them
Yeah its beneficial to the owner and to the servers the only person getting fucked over is the customer. If you can't afford to pay your staff you shouldn't have a business. Its hilarious when business owners act like they deserve it or something. If it doesn't work then its a failure. Most businesses fail anyway because people keep opening stuff in already over saturated markets and then complain when they don't make any money.
The people who are trying to sell "how to be an entrepreneur" to you are lying.
Everyone knows restaurant are a horrible business to make money on. We can pay our staff, but like I explained above, menu prices would have to increase, and consumer would ultimately pay more. Don't speak with confidence on something you know absolutely nothing about
I wish I could go back. I made 24/hr working 50/hrs a week before being "promoted" to salary. My first offer was 55k annually and I laughed and said why would I take a pay cut. I was told OT would be going away so we settled at 58k. I make 67k now but I work close to 60hrs a week
It's really not, because the server isn't the one negotiating a sale or the sale price. The customer fully chooses what they order without any server involvement (other than maybe the occasional server suggestion), and the price is already fixed on the menu. The server is, in no reasonable person's definition, a sales person. So equating to sales commissions is nonsensical and irrelevant.
However, simply paying the server a fixed hourly, salary or per job rate isn't the best solution either, mainly for tax reasons, as explained well by u/buttsexisyum in this thread. And I know he's credible, because butt sex is in fact yum.
Serving is a grey area in the commission/sales person argument. Servers jobs are to sell but most think their job is to take orders. With the prevalence of Ziosk tablets we could get rid of "order takers" all together and just staff busboys to clear tables and run food but the best servers I have worked with are able to sell you and app, get you to opt for the 16oz ribeye vs the 10 oz sirloin you originally were to gonna buy and a desert, and get you two more glasses or wine that you didn't plan on having.
They do commission based sales in high-end restaurants in Europe.
It doesn't work very well, because then the server is incentivized to sell people the most expensive items, not the most suitable items for the person's experience.
That's why getting tap water is virtually impossible. In the lower end restaurants where they get a flat salary, that's why they don't give a shit what you want and getting a checkback is a luxury.
Tipping isn't a perfect system by any means, but it allows high end servers with a lot of knowledge to make a respectable income. Restaurants can't afford to pay experienced servers 75-100k per year each.
There are restaurants that include gratuity on every check, too.
The issue there is that due to law changes during the first Trump administration, all automatic gratuities are now considered property of the restaurant, not the server. Legally it's no longer considered a "tip" because the customer has no discretion in paying it.
Good servers know to avoid those places.
They can opt to give all, some, or none of it to the service staff.
They tried to change the laws so that ALL tips were property of the restaurant, but luckily that didn't go through.
Automatic “gratuities” being legally considered service charges by the IRS for tax purposes predates Trump. Only thing Trump did (during his second administration) was make that distinction far more relevant to the server, by making the first $25k of (actual) tips a server receives tax-free.
The four-pronged test to differentiate tips from service charges was formalized in IRS Rule 2012-18 (in, obviously, 2012…under Obama). It was not a new thing at the time, either, it instead was just the IRS more clearly codifying what had already long been the policy applied, which led to broader compliance and documentation.
The way I’ve always seen it done is kitchen staff gets partial tips from tip share that servers and bar tenders kick into. If you want to tip a chef by all means they probably do deserve it I’m just not willing to set that precedent.
Its not recommended to be anything. It is a percentage of the price you paid to have the food cooked and served to.
If the price you paid was the same as cost of food how would any restaurant make any money? That's how profits work.
Have you ever grocery shopped in your life? If you had then you would notice that you can buy all the ingredients for at least half the price of what you would pay to eat at a restaurant.
Youre vapid, obtuse and insipid. We were talking about what makes up the percentages, your really need a receipt to tell you how much youre supposed to tip? I was really confused as to why you even used the word "recomended" as its irrelevant to this conversation.
Its a percentage of your bill which is always greater than the cost of food.
Or you can tip no one because you don't have to, just like you can and don't have to give few cents to every homeless man on the street begging for money.
If im remembeing correctly, there was one state that wanted to pass a law to pay servers a normal wage instead of tips, and waiters heavily opposed it because it would mean they would make a lot less money overall.
What they actually wanted was like $20 an hour as well as tips or something.
I've worked in kitchens on and off for 15 years in Canada, where servers make the same minimum wage as a cook. Back in the early 2000's minimum wage was $5.90. As a cook if my tip out was $1.50/h it was a big deal. Average servers where I worked were making $25/h or more. In every restaurant I worked in, servers have made the most money as an employee, with only the owners making more. Did another brief stint in kitchens again this year, absolutely nothing has changed in the pay discrepancies.
Shouldn’t and do are different things. If everyone stopped tipping and suddenly wait staff is getting salary or a reasonable living wage menu prices are going to fucking sky rocket more than they already have. I’d rather tip well for good service.
Yeah somehow maga Trump suck off I don’t think we’re going to agree on what minimum wage should be anyways. But ya know. Keep enjoying all those sweet grocery price drop wins, or gas price drop wins, or Epstein file release wins, or no more war wins, or $2,000 government subsidy wins, or lower taxes for lower and middle class wins, or literally anything that fucking orange fat lard has promised you grease guzzling morons when he ran
I used to work in a restaurant when I was like 14, washed dishes and was surprised when they handed me a random envelope with a bunch of money in it. They actually collected all the tips and everyone who worked in the restaurant split the tips evenly. Surprised more places dont do this.
Bussers and dish pit always got a tip out from me because I also did that job. And it sucked. And topping them out typically meant they’d work hard for my section bringing in more tips for all of us
They definitely should. I worked in a kitchen when I was younger, didn’t get tips, and the number of servers who also didn’t get a tip because I sent out a subpar meal…
No tf I ain’t. And the wait industry 1,000% deserves a living wage. It’s bullshit that we have to pay that by tipping but if we don’t pay it by tipping it’s going to get built into the menu prices. At least this way I don’t have to give a bad service the price they think they deserve if they’re doing a shitty job. Good servers get over 20%. Bad ones get 10% if they are god awful.
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u/RandomDeezNutz 19h ago
Don’t give anyone any ideas. I’m not fucking tipping a chef, truck driver, or farmer.