Casualties of the Cashless Society: Those Who Get Seasonal Tips

Post by btilly » Mon, Dec 18, 2017, 6:23 PM UTC

betterunix2 wrote: post #62

btilly wrote: post #57

Earlier quoted context omitted.

My ability to choose whether to tip less for bad service is a way to encourage servers to give good service. My experience traveling is that places like France with legally mandated tip amounts have very inconsistent service quality. It can be good, but it can also be very bad. And when a server decides to make your service bad, there is nothing that you can really do about it and nobody will care.

My experience in Japan was that the service quality was even better than in America, and if I left a tip they assumed I did not know how to do arithmetic or that I forgot my change. Culture is probably the more important factor in the quality of service, not the ability of customers to leave or refuse a tip.

Post by ahoy » Mon, Dec 18, 2017, 6:34 PM UTC

untog wrote: post #51

betterunix2 wrote: post #49

Earlier quoted context omitted.

Tipping is a non-issue and I am more than happy to dismiss it; other developed nations get by without tipping, we can as well. New technology always forces some professions to change, and changing from a tip-based system to just having a higher base salary does not sound so terrible. Tips are nothing more than a way for business owners to justify paying their workers less. I agree that there are problems with a cashl…

I am sure that all the doormen, bartenders and the like out there will be very reassured to hear that them earning less money is a non-issue you are more than happy to dismiss. > changing from a tip-based system to just having a higher base salary does not sound so terrible Of course it doesn't. But that isn't what's happening. Instead, they get paid the same base salary and don't get tips. And the profound disintere…

Post by astura » Mon, Dec 18, 2017, 6:36 PM UTC

btilly wrote: post #72

betterunix2 wrote: post #62

Earlier quoted context omitted.

My experience in Japan was that the service quality was even better than in America, and if I left a tip they assumed I did not know how to do arithmetic or that I forgot my change. Culture is probably the more important factor in the quality of service, not the ability of customers to leave or refuse a tip.

That may be. But it is still incredibly frustrating to have to reward the waiter for a terrible experience and literally have nothing that you can do about it. That said, if Trump's proposed revision of regulations around tipping go through, I'm going to probably greatly cut back on tipping. It is one thing to reward the waiter. It is quite another to believe that the money is going to the owner of the restaurant.

Post by Domenic_S » Mon, Dec 18, 2017, 6:41 PM UTC

jedberg wrote: post #19

jrowley wrote: post #15

Earlier quoted context omitted.

I just make a habit of having a couple of hundred in cash at home and periodically pull out a $20 or $40 a week as needed and refill before it gets low. Just always try to have a couple of hundred around.

We used to do that too, but that couple hundred came from the meal splitting and New Year money. :) Now I actually have to remember to stop a bank when they're open, because the ATM only gives 20s, and I need 5s and 10s, but since no one uses cash I have no where to break the 20s anymore.

Post by omg_ketchup » Mon, Dec 18, 2017, 6:43 PM UTC

lazerpants wrote: post #67

Simon_says wrote: post #43

Earlier quoted context omitted.

That's on the business. I used to be a cashier, and during power outages, we had an old carbon copier that we could use to copy credit cards and note the amount, and then enter it in manually later. You lose the instant approve/deny, but we'd also copy ids.

How did you copy licenses if the power was out?