"Should tipping exist in its current state? Or, should we move to a fixed percentage service charge tacked on to every check — a mandatory tip, of sorts?"
These are NOT the only two choices. Maybe we should do what most of the rest of the world does and just pay servers a normal salary like every other normal employee and then have zero tips. It works fine in Europe, Japan, Australia, etc. Why is the US the special snowflake?
Question #10: have you figured out the source of that smell, and eliminated it?
Please tell me I'm not the only one that has noticed the smell in that otherwise gorgeous building. It has only been there for a decade or so.
@Ima: if it is a separate accounting, it is harder to roll it into the general fund and ice the service staff. Of course, every single other industry seems to have figured out how to charge customers a price that ensures good service, business solidity and competitive wages, but beyond that it is clearly impossible. Sarcasm aside, it would require restaurants to pay experienced and productive staff more to retain them, lest they be poached by the wages offered by "Very Expensive, Prohibition-era Cocktail Emporium #7" down the street. Capitalism and all that.
@Emily: I concur with your experience that most larger parties will go beyond the auto-gratuity; that was my experience as well. However, automatic gratuities are no longer legal per the Dodd-Frank act (if I recall correctly), just as "tabs left open subject to 20% gratuity" policies are no longer allowed. The customer determines the amount and recipient of tips, by law. Service charges are allowed though they fall under different tax treatment.
@Philip: Your next crusade should be to re-dub "unsweet" as "plain" tea, because there isn't enough audible distinction in a noisy restaurant environment. You might win that battle.
and did they get rid of all the asbestos that caused the building to be shut down years ago?
just a thought - what's the difference between a mandatory 20% tip and the house adding 20% to menu prices and passing on the extra income to employees?
"The act of tipping is thought to have originated in the late 18th century in English pubs. ...the tradition began when pub patrons began attaching notes to coins "to insure promptness," a.k.a. a tip." This is the dumbest thing I've ever read. Period.
Nevertheless, I very much support the concept of Gratuity Added and paying all staff a living wage. In Europe, patrons typically leave a small tip - larger if the service was great. People spend their working lives waiting tables, and make enough money to raise a family in a blue-collar way. They don't have the conceit that because they are good waiters, they must be contributing to society in the same way that teachers, engineers, doctors, do.
A service job is a service job. If you're the waiter at the most expensive place in town, or the butler for the richest family, you're probably well-paid. But you are not making a difference. You are a servant. Deal with it.
Why should I pay a 20% tip on a $200 bottle of wine compared to a $20 bottle of wine? You opened the bottle the same way! Makes no sense! I'm all about paying for good service...if I get good service but that is MY CHOICE, not yours, sir.
OK, let's make that participation trophy 20% larger!
Now wait just a cotton-picking minute. Two weeks or so ago you were bitching because people assumed that you did something else in addition to your job waiting tables. You were positively apoplectic that someone would think you were less than a grown-assed man because all you did was wait on tables. You berated those who would think that waiting tables really isn't a lifetime career. Now you propose a mandatory 20% tip regardless of YOUR service.
We've come a long ways from " You really did a fabulous job and went above and beyond what was necessary! Here's a reward of some extra bucks" to "You MUST pay me a subsidy regardless of the quality of my service because my evil employer is too cheap"
Go ahead and fight for the mandatory 18-20%. I will eat out less, scratch some restaurants off my list, order less booze and most importantly, not give you an additional dime. You will lose. You won't need another job because: " I’m making about double what we pay public school teachers in this state"
Its only bad if you overindulge, just like everything else about this planet.
Many alcoholic beverages have health benefits, in moderation.
No way. I'd leave the service industry. As a bartender, I make WAAAAAAAAAAY more than 20%.
"Great service (and the hotties) will likely still receive a little extra..." Have you ever worked in a place where you can auto-grat tables of 6 or more? How often did you get left more, after they saw gratuity was already added? Rarely. I certainly would not stick around, putting up with the same issues in F&B, for 20-30%. Not a chance!
These appear to be the most uncomfortable chairs ever...and the prices are not too easy on the wallet either.
"We begrudgingly pay them and never use them again and proceed to talk trash about them all over town"...I think servers and bartenders should be no different". Minor problem in your logic Philip, it's not all about the servers. The guy who works 80 hours a week and has a million plus $ invested gets hurt, the back of the house gets hurt and the crappy waiter or bartender has a job waiting down the street.
We seem to praise the breweries around here, but lets not forget they are making a drug that kills and harms millions of Americans. Its like having an article about all the tobacco makers in Charleston.
There are a thousand ways to fail in this restaurant market. Too few seats to build volume? Too many seats to fill? Too pricey for the neighborhood? Too cheap for the rent? Too limited a menu for picky eaters? Too diverse a menu for quality focus? Too limited hours for convenience? Too long hours fatiguing the staff and owners? Food too boring to pique writers/bloggers? Food too adventurous for paying customers?
Once Meritage closed, I figured that no matter what, no restaurant regardless of how much money they're making is a sure bet. An $11 hot dog doesn't seem particularly sustainable, however.
yeah, if overpriced food and no seating is a good business plan, I wouldn't know the proper way to run a restaurant
"never saw it coming....seriously?"
Hey Ima, listen here. If "visiting chef pop-up series" doesn't imply longevity, I don't know what does.
There will be more. Any place that isn't a bar won't get any support. I lived in Elliotborough for several years and it's filled with broke students who's rich parents front the ludicrous rent.
never saw it coming....seriously?
Have you guys never been there? Their actual motto, which was on their shirts, was "Separating Church and State." Which is the order it goes in colloquially, as well. Not State and Church. Yes, it's a play on words.
But I guess it's irrelevant since Thin SKinsey deleted my post.
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