761–770 of 1001 posts
With the poor USD/GBP exchange rate, a $20 item on the menu would often cost me £25 or even more after tipping
From what I can see, tipping exists to subsidise awful wages so someone's ability to make a living and pay their bills exists solely on how well someone else perceives their customer service skills. As a brit, that's just wild to me.
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You should write a longer piece about your coffee shop! and the process behind it. If you do, you should submit it to HN - and if you do that you should email us (hn@ycombinator.com) because we might put it in the second-chance pool ( https://news.ycombinator.com/item?id=26998308 ).
I love how one person opened a coffee shop which basically operates like every single coffee shop in the world apart from the US , and you guys need a detailed write up, charts, flow charts, tips for the secret sauce :)
When they finished, they still asked for a tip. I said no because I paid a premium them for the very reason that I didn't expect that they'd ask for a tip.
It's starting to crop up here in Australia too - thankfully Aussies are pretty stoic about looking them in the eyes and clicking "No Tip". To be clear - I will tip for exceptional service or if we have been a particularly difficult table (dietary requirements, number of people etc), but its an exception rather than the rule and its rarely more than 10%. However often in these cases a surcharge is already added or the…
I've just opened a coffee shop in Los Angeles last month, and we don't take tips. We only use self-ordering iPads (I've custom coded an iOS app w/ Stripe Terminal for it), and we don't accept cash either. We've had a few customers baffled by the no-tipping policy, and still insisting that they leave a tip. Some even left cash on the counter or on the table. We had to chase a few of them down to return their money. Al…
By all means, keep an eye on what's being said about you and look for red flags, but don't be that neurotic boss that rides your employees every time a review under 5 stars comes in. The best restaurants around that have stayed for more than a few years often are the ones with 3 stars -- 5 usually just means they're new, not particularly good, and people coming in are adventurous, rather than following what someone advised.
Shouldn't that be the employer's job? I'm not exaggerating when I say this tipping culture is a major reason why I wouldn't move the US. It's ridiculous.
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Context matters. The dynamics of the business are fundamentally different because many employees prefer tips to the alternative, and they have have many options where to work. Employees have a lot of leverage due to a chronic labor shortage. This dynamic has played out time and again in Seattle, where business owners tried to switch to a "no tipping" model with a 20% mandatory service charge but ultimately had to rel…
I don't like the proliferation of tipping everywhere. But I know many sit-down restaurants have tried to institute a no-tip policy, but both employees and customers hate it. I would hate it. I like giving tips. I wouldn't go to a restaurant where tipping was not allowed. Plus, the restaurant has to raise their prices up by 20% anyways, because they now have to pay their wait staff more. The customer pays anyways. So…
Earlier quoted context omitted.
You should write a longer piece about your coffee shop! and the process behind it. If you do, you should submit it to HN - and if you do that you should email us (hn@ycombinator.com) because we might put it in the second-chance pool ( https://news.ycombinator.com/item?id=26998308 ).
I love how one person opened a coffee shop which basically operates like every single coffee shop in the world apart from the US , and you guys need a detailed write up, charts, flow charts, tips for the secret sauce :)
One thing I was surprised by recently as an American ex-pat (living in Australia for years) too was tipping housekeeping in hotels. I was told by an American colleague on a recent trip there that I was meant to leave $5 in the room every day for housekeeping. This was because it might be somebody different every day - and I was expected to directly recognise each one. I have gotten used to not having to carry/worry a…
Earlier quoted context omitted.
I love how one person opened a coffee shop which basically operates like every single coffee shop in the world apart from the US , and you guys need a detailed write up, charts, flow charts, tips for the secret sauce :)
I think it would be extremely unusual for someone to chase me down over a tip I've left in Europe.