I hate tipping, how can we end it?
Feb 19, 2013 | 9:23 am
#376
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Feb 19, 2013 | 12:30 pm
#377
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Either way, the tip is part of the cost of the meal and probably won't be going away any time soon.
Feb 19, 2013 | 5:29 pm
#378
Join Date: Feb 2013
Location: Philippines
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I remember this episode from Scrubs. Dr. Cox thinks it's absurd for tipping waiters because he thinks what they do is very simple. He made a tipping jar for Doctors 
Feb 19, 2013 | 7:28 pm
#379
Join Date: Mar 2010
Posts: 1,305
Tipping ends when it is legally included in the final bill, in the country you are in at the time. Then any additional tipping would be strictly voluntary.
France for example, includes the tip in the final bill. And the servers are usually career professionals, and not only part-time university students ( working their way through a psychosis ).
A recent restaurant bill I paid in Brasil ( as large as in Europe ) shows the total dining for four people, tax, and a 10 % included gratuity.
But people still tip if they feel the service was exceptional, or they want to.
Tipping jars, if the staff is being paid a suitable hourly wage, gives me the impression that they aren't, and thus getting by on tips alone.
France for example, includes the tip in the final bill. And the servers are usually career professionals, and not only part-time university students ( working their way through a psychosis ).
A recent restaurant bill I paid in Brasil ( as large as in Europe ) shows the total dining for four people, tax, and a 10 % included gratuity.
But people still tip if they feel the service was exceptional, or they want to.
Tipping jars, if the staff is being paid a suitable hourly wage, gives me the impression that they aren't, and thus getting by on tips alone.
Jul 10, 2013 | 6:58 pm
#380
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http://www.slate.com/articles/busine...src=most_viral
Someone agrees with the OP. OTOH, it's never gonna happen here in the US.
Someone agrees with the OP. OTOH, it's never gonna happen here in the US.
Jul 10, 2013 | 7:10 pm
#381
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Not necessarily true. A lot of servers are required to review their tips with management before they can leave, as they are expected to tip out bussers, bartenders, and/or host staff based on their total sales, not their tips. If they receive a big portion of tips via credit card, which is often added to their paychecks, not cashed out that night for them, they may leave with little to no cash, as the cash goes to tipping out others.
Jul 10, 2013 | 11:54 pm
#382
Join Date: Aug 2005
Posts: 3,438
http://www.slate.com/articles/busine...src=most_viral
Someone agrees with the OP. OTOH, it's never gonna happen here in the US.
Someone agrees with the OP. OTOH, it's never gonna happen here in the US.
Jul 11, 2013 | 2:31 am
#383
Moderator: Manufactured Spending
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Posts: 6,707
It will only change if the restaurants change it voluntarily, and that isn't going to happen if they don't come out ahead. I would think at least a few restaurants would be happy to announce that their's was a no-tipping place and that they paid their staff a living wage.
http://finance.yahoo.com/news/manhat...180242432.html
Jul 11, 2013 | 4:35 am
#384
Join Date: Mar 2012
Posts: 568
I cant understand why a simple job of serving food has to be complicated by tipping? I can hardly recall any instance where a waiter served food "incorrectly " and did not earn their 15% tip. I am sure you have your horror stories, but these are the exception, not the rule.
Why can't restaurant owners pay waiters a decent hourly wage and pass the cost onto the customer?
By the way, I just returned from a month trip to the Far East, where there is no tipping. Much more enjoyable dining experience in my opinion!
Receive bill , pay it then leave. No mental arithmetic to determine whether this waiter deserved 12%, 16% or 18.5% tip based on how precisely they served your food. I can't imagine anyone who enjoys doing this! Then you have to constantly worry if the waiter hates you because you only tipped them 13% instead of the usual 15%.
All it would take is some big chain restaurant to abolish it and all others would follow suit. Can you imagine the buzz/hype it would create for the first restaurant to do so?
Why can't restaurant owners pay waiters a decent hourly wage and pass the cost onto the customer?
By the way, I just returned from a month trip to the Far East, where there is no tipping. Much more enjoyable dining experience in my opinion!
Receive bill , pay it then leave. No mental arithmetic to determine whether this waiter deserved 12%, 16% or 18.5% tip based on how precisely they served your food. I can't imagine anyone who enjoys doing this! Then you have to constantly worry if the waiter hates you because you only tipped them 13% instead of the usual 15%.
All it would take is some big chain restaurant to abolish it and all others would follow suit. Can you imagine the buzz/hype it would create for the first restaurant to do so?
Tipping should be reserved only for exceptional service. It's one of the aspects i absolutely detest about North America, where you are expected to tip for everything every time you do anything.
Jul 11, 2013 | 6:09 am
#385
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In my experience (25 years ago, admittedly), servers were tipped out on a nightly basis, even on credit card tips. The checks were all reconciled at the end of the night and the tips came out of the cash drawer from the restaurant. Then the servers tipped the "runners" (glorified busboys), the bartender(s) and anyone else they deemed worthy. So the servers weren't "fronting" any of the tips.
Jul 11, 2013 | 8:14 am
#386
Join Date: Aug 2005
Posts: 3,438
Some restaurants have done it, here is an example:
http://finance.yahoo.com/news/manhat...180242432.html
http://finance.yahoo.com/news/manhat...180242432.html
Jul 26, 2013 | 7:33 am
#387
Join Date: Aug 2006
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A new NYC-centric set of guidelines for tipping, with rationales for the suggested percentages:
http://firstwefeast.com/eat/how-to-t...-bars/s/91418/
http://firstwefeast.com/eat/how-to-t...-bars/s/91418/
Jul 26, 2013 | 8:00 am
#388
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And its not like thats surprising, but just in case there's any one here who thinks you are exaggerating your numbers. Lesson learned!
Jul 26, 2013 | 8:07 am
#389
Join Date: Aug 2005
Posts: 3,438
A new NYC-centric set of guidelines for tipping, with rationales for the suggested percentages:
http://firstwefeast.com/eat/how-to-t...-bars/s/91418/
http://firstwefeast.com/eat/how-to-t...-bars/s/91418/
Jul 26, 2013 | 8:11 am
#390
Join Date: Aug 2005
Posts: 3,438
Any chance you wandered into a Michelin restaurant without knowing it? That seems to be about a typical price for a one-star, at least the ones I've been to recently. Your point is well taken, however, which is why I always try to research ahead of time, even if it's just a quick iphone TA/Michelin check before going in. Sometimes you get bit though.