I like your comments here, Clarence, and I agree that increasing menu prices means that the customer is, in effect, making it possible for the owners of a restaurant to pay their staff higher wages.
I still think, though, that there is a HUGE difference between an employer paying an employee for their job performance vs. the…
I’m glad you enjoyed the piece — just don’t stop tipping in places that aren’t gratuity free!
It’s a complicated and problematic system, but for now, it’s still how over 90 percent of servers and bartenders make their living.
If you mean the cost of products or services rendered to the customer is wrapped up in the price of said products and services, then yes, I suppose customers are paying for the skills and expertise of employees in other industries.
The key difference in restaurants is in most places when you purchase a drink or a meal you…
It depends on the establishsment. In most places, the tip you give your server stays with them. Some places pool tips among the floor (servers), and the bar (if there’s a single bar in the place) always pools tips between bartenders because you’re working the same space.
The sub title on this piece wasn’t my call, and I agree: we all like the money we make via tips, but that doesn’t address the skewed economics for people working in kitchens, or the amount of harassment that tipped staff endures, or that inconsistent pay makes a career in a restaurant unsustainable for many people.
That’s fair — that phrasing was off and it’s been changed — most nights I average about $28/hour.
But if you think I haven’t done the math and boiled it down you’ve missed the point.