Comment on Tipping culture npcs
Rediphile@lemmy.ca 9 months agoThe idiot pro-tipping customers will still tip. They’ll try to sneak a tip and dumb shit like that. And I’m not about to blame a server for accepting free money.
But what price is fair? How is the owner supposed to just guess that?
I’d argue the wage that an employee voluntarily agrees to is about the fairest system possible: Make job posting, state the wage and job requirements, and people who find the wage fair then apply for it. I don’t see why this works fine in literally all other industries.
atyaz@reddthat.com 9 months ago
There’s nothing wrong with tipping. It’s the required tipping that’s the problem. What’s fair is a fair salary. Waiters are paid like $2 an hour because the restaurant owners are allowed to take tips into consideration, which is what I’m arguing against.
Rediphile@lemmy.ca 9 months ago
Required tipping isn’t a thing. Tipping is, by definition, always optional.
Jakeroxs@sh.itjust.works 9 months ago
Going to go ahead and guess you’ve never worked in a restaurant, because you don’t know what you’re talking about.
Rediphile@lemmy.ca 9 months ago
You guessed wrong. I have a strong opinion against tipping specifically because of working in restaurants including as a server.
I did not like the inconsistent pay and would have preferred consistent pay. I’m sorry if that doesn’t align with your worldview.
ECB@feddit.de 8 months ago
Or they could have been kitchen-staff. They are one of the biggest victims of tipping culture.
Essentially chefs are generally paid much, much less than wait-staff and it is very difficult to correct this balance. The reason is that in a normal business you would raise prices to afford to pay higher salaries, but since tips are percentage based this also raises the wages of wait-staff. This becomes a bigger and bigger issue the higher the tipping percentage goes. Restaurant margins tend to be razor thin as well, so raising prices would be the only way to raise kitchen-staff wages.
It’s one reason why many restaurants are struggling to find kitchen-staff, because even highly trained chefs can make 2-3 times as much working front-of-house. There are quite a few restaurants which are trying to fix this by banning tips, but it’s difficult due to resistance from customers and wait-staff.