Is it better to make $30-$40 / hour on good nights (and bupkis on bad ones...) - OR - get a steady $15/hr with some bennies? I know what I'd take, however, I just have an opinion with no experience to back it up.
That said, she'll get stability all right. Nothing more stable than being out of business. The ultimate cost reduction!
Sounds like her goal is to transfer $15-$20 an hour from her waitresses to herself. And $15 an hour isn’t that much more than you can make in fast food around her (I’ve seen signs on doors offering $10-$11 for counter workers).
Why will the waiters/waitresses hustle? They get 15 an hour fast or slow.
Tax free dollars are the best type. Even income with wages and they pay more in taxes which lowers their spendable income. On the plus side, once they start paying more in taxes they tend to become more conservative.
Why the forced 18 percent surcharge? Put the 18 percent in the menu items. Tips give incentive to both customer and server and involves freedom and liberty. Liberland hates that though and so does the Federal government.
How many work hours can they make that kind of money? Every day, all day? I doubt it. Let's see that "$30 to 40 an hour" reduced to an average hourly wage.
She will lose not only her servers but her customers, too.
I like the option of adjusting my tips (I am on the generous side.) I find tipping far more personal. I WAS a cook in my youth, and the waitresses usually made more than I did. They earned every penny.
If nothing is done within a few years all restaurants will have to do this to comply with Federal labor law.
Libs want the USA to be a “living wage” Europe no matter what the cost. It’s for the chil’run.
I’ve known waiters/waitresses who made great money, and it was never a surprise. Those are the ones who brighten my day even bumping into them at the grocery store. I’ve known others who said they couldn’t get bus fare in tips, and again, that’s what I expected them to earn. Some people do dramatically better at serving others, and they deserve to earn more. I like having the incentive for wait staff to provide that excellent service and the reward for those who deliver.
I rarely eat out, but when I do, I rarely tip 15%. Good service often earns 25% or more. Bad service often earns 5%. I’m perfectly capable of cooking, so eating out is about the experience. I like rewarding those who make that experience what I’m looking for, and I don’t like no-tip restaurants.
This is one I have been struggling with. I tend to use 20% as my starting point in tipping, but why should I tip when the server is making a “living wage?” Aside from the fact my meal is probably costing more, with a starting point of $15 per hour, add tips, these servers are making extremely good money.
The advantage of tips for the restaurant is it reduces the employee cost. With tip income the employee is taking on some of the owners’ risk in running a restaurant; their pay has a fixed portion (a cost to the business) and a variable portion which, in a way, reflects the business’s success or failure.
I hate paying tips. As a customer, I don’t evaluate the cook so it isn’t my job to evaluate the server. That’s the manager’s job just like it is with every other job in the workforce. Employees represent the company. If they do a good job, the management can give them a raise. If they do a bad job and lose customers then the management can give them a pink slip. Customers aren’t getting paid to be the management.
We all knew the $15/hr wasn’t going to satisfy them. We were right. The wage is chicken feed. They don’t work for the wage, they work for the tips. The wage could be $0 and they’d still show up for work to get that $40/hr.
[ She is looking at successful models by NYC restaurateur Danny Meyer and joins the soon-to-open Old Port takeout spot Baristas and Bites.]
Ummm... people (at least smart ones) don’t tip for take out in general!! Stupid comparison!
My son has a friend who works as a bartender in NYC. She’s extremely pretty and personable and on a good night she can pull in $800+ in tips. I wonder how she’d feel about this idea?
I will always remember the time a “server” dumped a basket of French fries in my friend’s lap and didn’t even bother to apologize. And no, she didn’t get a tip.
I would hate to have to pay an extra 18% for that kind of service.
On the Flyertalk website, a travel-oriented site, there are often tipping threads. I always get upset when people argue against tipping the bartender in airport lounges. I always respond “Dude, if you’re well off enough to be in an airport lounge you can afford to put a buck on the bar to help some working man or woman feed their family.”
I try to tip well. Good service? I tip better no mater the quality of the meal.
Bad service... the bare minimum? whatever that is, I have a sliding scale.
A good restaurant with good service should garner a server a nice chunk of change and I prefer that. The waitresses (or ‘gag’, waiters) Are most always eager to please and I like paying for that type of service.
Just a secondary note..... rich or poor...... educated or ignorant.... black folks don’t tip. Not trying to be racist. I’m NOT racist. Just an Observation on my part from decades of having lunch with coworkers.