this post was submitted on 14 Feb 2024
959 points (85.7% liked)
Lemmy Shitpost
33803 readers
5114 users here now
Welcome to Lemmy Shitpost. Here you can shitpost to your hearts content.
Anything and everything goes. Memes, Jokes, Vents and Banter. Though we still have to comply with lemmy.world instance rules. So behave!
Rules:
1. Be Respectful
Refrain from using harmful language pertaining to a protected characteristic: e.g. race, gender, sexuality, disability or religion.
Refrain from being argumentative when responding or commenting to posts/replies. Personal attacks are not welcome here.
...
2. No Illegal Content
Content that violates the law. Any post/comment found to be in breach of common law will be removed and given to the authorities if required.
That means:
-No promoting violence/threats against any individuals
-No CSA content or Revenge Porn
-No sharing private/personal information (Doxxing)
...
3. No Spam
Posting the same post, no matter the intent is against the rules.
-If you have posted content, please refrain from re-posting said content within this community.
-Do not spam posts with intent to harass, annoy, bully, advertise, scam or harm this community.
-No posting Scams/Advertisements/Phishing Links/IP Grabbers
-No Bots, Bots will be banned from the community.
...
4. No Porn/Explicit
Content
-Do not post explicit content. Lemmy.World is not the instance for NSFW content.
-Do not post Gore or Shock Content.
...
5. No Enciting Harassment,
Brigading, Doxxing or Witch Hunts
-Do not Brigade other Communities
-No calls to action against other communities/users within Lemmy or outside of Lemmy.
-No Witch Hunts against users/communities.
-No content that harasses members within or outside of the community.
...
6. NSFW should be behind NSFW tags.
-Content that is NSFW should be behind NSFW tags.
-Content that might be distressing should be kept behind NSFW tags.
...
If you see content that is a breach of the rules, please flag and report the comment and a moderator will take action where they can.
Also check out:
Partnered Communities:
1.Memes
10.LinuxMemes (Linux themed memes)
Reach out to
All communities included on the sidebar are to be made in compliance with the instance rules. Striker
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Something I don't get, why is it percentage based? I mean, I get it from the waiters perspective. But as a customer? Whether my one plate of food is 20$ or 200$, he did the same thing. Scaling with more items or time spent would seem more appropriate.
Well usually more people means a higher bill, more people is more work. Lots of places even just add gratuity to the bill once a group size is large enough.
But tipping is dumb, and working in the service industry sucks... I have no easy solutions.
There's an easy one that could be legislated tomorrow by any states.
Raise minimum wages and enforce it throughout ALL workplaces, including wait staff. Nobody should be earning less than a living wage just because they're restaraunt staff.
Politics is one of those things that's easy when you say it, but much harder for you to do. But if that's easy for you to do, then please do it, for all our sakes.
Seattle's minimum wage is $16.28, but most restaurants seem to pay a fair bit more than that. Tipping is still rampant and has not been reduced. I don't think this solution would work
I think the $20 vs $200 was a per person price. Like, if I order the steak for $50 and you order a grilled cheese sandwich for $8, we both got the same amount and quality of service, why do we tip differently?
Because it's a con, and if it were a flat rate, people would see it for the con it is. By making it a percentage of sales, you can delude people in to believing they're going to make more in tips than they would on an hourly rate.
Sometimes that's true, for the vast majority of servers it isn't.
I see it as a sneaky incentive from management for waiters to upsell you on more sides, drinks and desserts.
Since the more marked up extras a waiter/waitress can fool people into getting, the better tip they can hope to earn at the end because of the %-based expectation.
If you are are trying to find logic within tipping you might as well chase windmills. It's dumb as bolts.
If you're getting the same level of service at a restaurant serving $200/plate meals as you are at TGI Fridays, either you're being ripped off of your local Fridays has amazing servers.
Each plate of food or drink is a transaction, each with expectations of quality, and expectations on the waiter to make it right.
Make what right? They're just bringing it to my table. If the food or service sucks I'm also told that you should tip anyway, so it seems like tipping isn't based on quality (and really, it isn't).
$20 is like, one entree, maybe a beverage at a cheap restaurant. $200 is probably closer to 3 entrees, 2 or 3 cocktails and an app at a moderately priced restaurant. You're crazy if you think the amount of work for those two orders (putting them into the bar/kitchen, making sure they come out correct, running them, all while juggling your other tables) is equal. I also want tipping culture to end, but the price tag scales pretty well with the amount of work being done.
That's insane. It's literally the job. Imagine applying this logic to any service industry job.
Yeah, I know. As is said, I want tipping culture to end. We've created a system where the customer pays for servers salary by the job instead of the restaurant paying by the hour. I'm saying that running a $200 order is more work than running a $20 order, just like bagging $200 worth of groceries is more work than bagging $20 worth of groceries. A percentage tip does roughly reflect the amount of work being done, but acknowledging that isn't an endorsement of tipping culture.
It mostly bothers me when I just order 1 entree and a water. At one place that might cost $10, and at another place it might cost $30, and all the wait staff did was carry a plate from the kitchen to me in both cases.
It doesn't seem fair that the wait staff at the more expensive place gets tipped more than the less expensive place just because of an arbitrary custom.
The extra cost of the expensive meal is mostly due to ingredients, the cooking process, the location, and maaay slightly more complicated table setting.
Yeah, I agree, but if you don't like it, take it up with the National Restaurant Association. They spend millions every year lobbying against ending the tipped wage.
Waffle House: feed a family of 4 for $20 Tip: $4 "Fancy" Restaurant: microwaved appetizer $20 Tip: $5
A percentage scales within an establishment, but not really across them.
I'd say that varies more regionally than anything else. I live in a major northeastern city, and you could barely feed 1 person for $20, even at cheap chain restaurants. Drive 2 hours away and things get a lot more affordable, not only for food prices but also rent. In that respect, 20% actually scales with cost of living as well.
Serving a $200 meal requires a lot of knowledge and physical skill that the server down at Chili's probably doesn't have. The kind of restaurant that sells a $200 meal also has a larger support staff that must be given a percentage of the server's tip
You're not wrong, that's the logic behind it. It's not like you're defending it so idk why you're getting down voted! What you also didn't mention is that at these restaurants is that it is a much more leisurely meal and experience, so there isn't high table turnover which lessens the tips. I suspect they also have smaller sections.
What difference is there between serving a $200 meal and a $50 one?
Are number of items fixed in your question?
If so, little mechanically on the waiters part.
But, a more expensive meal comes with higher service standards. More attentive, but not intrusive. More knowledgeable about the menu. More readiness to make adjustments based on customer need.
So in that situation you are asking for a more experienced, or more skillfully employee, and that costs more.
Ah see, to me their whole job is bringing me food, keeping my drink from being empty, and not being rude.
I don’t need all the pomp, I go to a restaurant for the food.
The funny part is you are effectively paying twice for that since the restaurant has increased the price of the food to account for all the pomp.
I'd argue the skill difference matters much more in the kitchen, yet they only see a tiny percentage of the tips if they're lucky
pretension
I think you're looking for the difference between fine dining and nouvelle cuisine / haute cuisine. Think of it like the difference between a nice steakhouse where the server essentially takes your order and gives you a plate, and one of those Instagram dinners where they serve your dessert in hollow chocolate balls and serving is a more involved and delicate process because of the nature of the food you're serving
I have a place down the road that makes guacamole in a molcajete at the table.
That is way harder and more impressive than pouring a little hot chocolate.
If you can scam them into paying it then more power to you though.
Sounds like that server deserves a generous tip, I hope you take good care of them :)