51–60 of 508 posts
No guilt. No tip. Never. If they want more than the listed price they should raise the listed price. Social customs/expectations/guilt/whatever be damned. I never tip. Never have, never will.
The 'politics' of tipping aside, one thing that really grinds my gears is that they calculate the tip after taxes are applied. I feel that the tips should be calculated based on the exchange I had with the establishment/person and that the taxes should considered separate from our interaction. Like, here's the 20% tip on the 100$ I spent. Not, here's the 20% tip on the $100 + 5% tax, $105 total. I know why they do th…
Tipping is being fundamentally exploited as a way to make everything look cheaper.
Earlier quoted context omitted.
How is tipping at a sit down restaurant not a relic of slavery? The idea that restaurant personnel earn so little that they need to live on tips is barbarous.
Yet strangely, the loudest voices AGAINST doing away with tipping in favor of a wage are often wait staff themselves.
It constitutes a HUGE part of your take home pay for two reasons:
- If you are a waiter, tips will be multiples of your hourly pay.
- Tips will be under the table, saving you another ~25% easily.
So if you make a tipped hourly wage in Ohio:
- $4.15/hr * 7 hour shift (5pm open to 12pm close): 29.05
- Wait 6 tables, each with 3 seated parties, that tip you each $10: $60 * 3 = $120
Tips represent 4x of your salary. If your job gave you an untaxed 400% bonus at the end of every day, would you vote against it?
After all, those muffins just materialized in the display case, everything here functions so seamlessly that I don't really know why these self-styled 'employees' are cluttering up the place.
If anyone here has been to Japan, tipping is handled much more elegantly and with a lot more business integrity. Instead of guilt-tripping customers into tipping, businesses in Japan up their prices if they need more money. I remember once when I was in Osaka I was at a really good sushi place that I had visited several times prior. There was no tip option on the receipt (didn't see it anywhere in Japan) and there wa…
The 'politics' of tipping aside, one thing that really grinds my gears is that they calculate the tip after taxes are applied. I feel that the tips should be calculated based on the exchange I had with the establishment/person and that the taxes should considered separate from our interaction. Like, here's the 20% tip on the 100$ I spent. Not, here's the 20% tip on the $100 + 5% tax, $105 total. I know why they do th…
Own your privilege and tip the goddamn 15-20%. If you can afford to spend $3 on a coffee, you can afford to spend $3.60 on a coffee. You almost certainly make a lot more than the guy or girl behind the counter. (I love the iPad payment thingy because I always feel guilty never having cash to put in a tip jar.)
Further, is there a difference between someone serving a full meal and someone that is just punching buttons?
Own your privilege and tip the goddamn 15-20%. If you can afford to spend $3 on a coffee, you can afford to spend $3.60 on a coffee. You almost certainly make a lot more than the guy or girl behind the counter. (I love the iPad payment thingy because I always feel guilty never having cash to put in a tip jar.)
> If you can afford to spend $3 on a coffee, you can afford to spend $3.60 on a coffee.
sounds like a logical fallacy: https://en.wikipedia.org/wiki/Sorites_paradox#Paradox_of_the...
It might be that $3 is right at the limit of what I am willing to spend on a cup of coffee, and that doesn't deserve a "check your (expletive) privilege."
Earlier quoted context omitted.
Ouch, having worked in cafes and restaurants as an undergrad I pretty much always tip 20%. Is it absurd? Of course, but given how badly most waitstaff are paid, the idea that you will somehow eliminate the practice by stiffing a few barristas seems both sadistic and highly unlikely to change the world. Until robots hand me muffins, I accept it as a tax on eating out.
It's only "stiffing" if we start with the assumption they are supposed to be tipped. I'm not well-versed in the history of coffee shops, but it seems to me that it is not a well-established norm -- as compared to bars and restaurants, for example. But I'm happy to be corrected if I'm mistaken about this.
I dislike the tip-at-purchase-time paradigm. I haven't even seen my order yet, how am I supposed to evaluate how much of a tip it warranted? But that gets to the heart of it really: tipping is more about subsidizing payroll than rewarding good service.
This is the heart of it for me. If I tip cash, even if the tip jar is next to the register I always make a point of going back to tip at the end of my drink / food if the experience was good. A digital version should be some kind of contactless payment point at the door where you can easily set a tip amount and tap your phone / card.