Year of Upheaval for Restaurants That Ended Tipping
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Re: Year of Upheaval for Restaurants That Ended Tipping
#2Surprised it doesn't mention the somewhat unspoken agreement that at least some of tip wages go unreported by those that receive them, although, I guess that is possibly disappearing with the increase in credit card tipping perhaps?
Re: Year of Upheaval for Restaurants That Ended Tipping
#3Even if these restaurants succeed, one risk is that 'no tipping' is just something that upscale restaurants in rich areas adopt because only they can afford to.
Waiters in those restaurants are already compensated much better than your average waiter on a roadway diner -- this would literally only be helping the already better off.
Re: Year of Upheaval for Restaurants That Ended Tipping
#4Even if these restaurants succeed, one risk is that 'no tipping' is just something that upscale restaurants in rich areas adopt because only they can afford to. Waiters in those restaurants are already compensated much better than your average waiter on a roadway diner -- this would literally only be helping the already better off.
In a lot of European countries restaurant tips are completely superficial and not expected, because wait stuff is already properly salaried. This includes all restaurant and cafe sizes.
Re: Year of Upheaval for Restaurants That Ended Tipping
#5Even if these restaurants succeed, one risk is that 'no tipping' is just something that upscale restaurants in rich areas adopt because only they can afford to. Waiters in those restaurants are already compensated much better than your average waiter on a roadway diner -- this would literally only be helping the already better off.
Or you know just pay people minimum wage at least. I am not sure why certain service based jobs in America attract a tip and some do not.
Re: Year of Upheaval for Restaurants That Ended Tipping
#6Even if these restaurants succeed, one risk is that 'no tipping' is just something that upscale restaurants in rich areas adopt because only they can afford to. Waiters in those restaurants are already compensated much better than your average waiter on a roadway diner -- this would literally only be helping the already better off.
As the article says, waiters at upscale restaurants are worse off in this system, because the system is now less unequal in their favor.
If this became a trend at lower end restaurants, waiters that don't make much in tip would make more money (and more stably).
So this actually has the opposite effect; it reduces inequality.
Re: Year of Upheaval for Restaurants That Ended Tipping
#7I don't see why they can't just keep prices the same and add a "mandatory 20% service charge" at the bottom.
Re: Year of Upheaval for Restaurants That Ended Tipping
#8I don't see why they can't just keep prices the same and add a "mandatory 20% service charge" at the bottom.
According to the article, tips must go only to front house staff by NY state law.
Re: Year of Upheaval for Restaurants That Ended Tipping
#9I don't see why they can't just keep prices the same and add a "mandatory 20% service charge" at the bottom.
People will get even more angry with that, as they will feel they have been slighted by a "hidden cost".
Re: Year of Upheaval for Restaurants That Ended Tipping
#10Even if these restaurants succeed, one risk is that 'no tipping' is just something that upscale restaurants in rich areas adopt because only they can afford to. Waiters in those restaurants are already compensated much better than your average waiter on a roadway diner -- this would literally only be helping the already better off.
In a lot of European countries restaurant tips are completely superficial and not expected, because wait stuff is already properly salaried. This includes all restaurant and cafe sizes.
Yeah, but switching from a tipping to no-tipping equilibrium is probably hard.
It's hard for a no-tipping restaurant to compete because the advertised menu prices will simply be higher, and you'd need consumers to mentally adjust all prices ~13% downward.
"But some restaurants that adopted a no-tipping policy in 2016 have already revoked it: The New York restaurateurs David Chang, Tom Colicchio and Gabe Stulman all found it unworkable in the small-scale experiments they tried. “We continue to be supportive of the no-tipping movement,” Mr. Colicchio said, “but we’ve heard from our customers and team that they just aren’t ready for it yet.”"
EDIT: It looks like just tacking on a service charge doesn't necessarily work either [1]. Probably diners hate being 'forced' to tip?
These high-end restaurants are able to counteract that with their 'we're helping our waiters' newspaper PR blitz, by banding together, and because rich consumers are probably a bit less price-conscious. But I don't think that approach scales well at the lower end, where most wait staff actually work.
[1] http://www.huffingtonpost.com/entry/momofuku-nishi-tipping_u...