The company that employs the folks that need the tip is asking you to subsidize the wages that are just barely above subsistence level. Instead of asking "Would you like to add a tip?" it should say "Would you like to contribute to our CEO's annual bonus?" As a senior I rarely go anywhere that requires tipping. When I do add a tip, I do …
The company that employs the folks that need the tip is asking you to subsidize the wages that are just barely above subsistence level. Instead of asking "Would you like to add a tip?" it should say "Would you like to contribute to our CEO's annual bonus?" As a senior I rarely go anywhere that requires tipping. When I do add a tip, I do it a little differently. I always tap the "No Tip" option. If the person providing the service is deserving, I tip generously in cash. That keeps the employer from even knowing about it, and it can make the day for the service provider, who is clearly doing her (usually it's a woman) best to do a good job in a very challenging time. I worked in food service in my college years, and I know how hard a job it can be. In my first job as a dishwasher I was paid 90 cents an hour, half of which came from the tips the waitresses received.
I prefer giving my money directly to the employee rather than through a company middle man. It’s not as though the employees are being underpaid, if that were so then they would not take the job. If they agreed to the transaction (labor for x compensation) then they agree that engaging in such trade is a benefit to them, otherwise they would have declined the trade. The problem is most people aren’t happy to discover the true value of their labor on the market. Tipping culture allows me to reward quality service so that they aren’t stuck being compensated the same as their less ambitious coworkers.
You take a very grim view of trade, as if free trade were inherently exploitative instead of liberating.
This brings up another terrible thing about tipping at restraunts - you think you're tipping the waitress and maybe the bartender but in reality you're subsidizing half the kitchen, the barback, the exp, the hostess, always the bartender... basically everyone but the manager and sometimes him if he's helping. My wife was a waitress, by the time she tipped out everyone a good third of her take home was gone.
You understand why the restraunts lobby so hard to suppress wages they actually pay their employees when you look at how much free labor they get in exchange for exploiting their customers. Since managment is immune to basically any bad labor decision you see incredibly abusive situations .
I keep hearing stories here is Texas about well-established, multiple site restaurants keeping tip money. One BBQ joint kept $200,000 or so. I assume this is from credit card tips.
The company that employs the folks that need the tip is asking you to subsidize the wages that are just barely above subsistence level. Instead of asking "Would you like to add a tip?" it should say "Would you like to contribute to our CEO's annual bonus?" As a senior I rarely go anywhere that requires tipping. When I do add a tip, I do it a little differently. I always tap the "No Tip" option. If the person providing the service is deserving, I tip generously in cash. That keeps the employer from even knowing about it, and it can make the day for the service provider, who is clearly doing her (usually it's a woman) best to do a good job in a very challenging time. I worked in food service in my college years, and I know how hard a job it can be. In my first job as a dishwasher I was paid 90 cents an hour, half of which came from the tips the waitresses received.
I prefer giving my money directly to the employee rather than through a company middle man. It’s not as though the employees are being underpaid, if that were so then they would not take the job. If they agreed to the transaction (labor for x compensation) then they agree that engaging in such trade is a benefit to them, otherwise they would have declined the trade. The problem is most people aren’t happy to discover the true value of their labor on the market. Tipping culture allows me to reward quality service so that they aren’t stuck being compensated the same as their less ambitious coworkers.
You take a very grim view of trade, as if free trade were inherently exploitative instead of liberating.
I almost always tip in cash, if only so that the employee can possibly withhold it from the tax man (er, tax person...)
I tip cash too.
This brings up another terrible thing about tipping at restraunts - you think you're tipping the waitress and maybe the bartender but in reality you're subsidizing half the kitchen, the barback, the exp, the hostess, always the bartender... basically everyone but the manager and sometimes him if he's helping. My wife was a waitress, by the time she tipped out everyone a good third of her take home was gone.
You understand why the restraunts lobby so hard to suppress wages they actually pay their employees when you look at how much free labor they get in exchange for exploiting their customers. Since managment is immune to basically any bad labor decision you see incredibly abusive situations .
I keep hearing stories here is Texas about well-established, multiple site restaurants keeping tip money. One BBQ joint kept $200,000 or so. I assume this is from credit card tips.
That is a smart policy and I’m going to do the same from now on.