Hoosier makes an excellent point.
What is so special about waiters or waitresses that it is okay to pay them a pittance an hour (but then really pay them a lot more after tips than even bare minimum wage jobs).
I don’t see why the cashier at McDonald’s making $7 an hour doesn’t deserve as much as that waiter at Applebees probably bringing in $15 an hour after tips.
It’s MORALLY WRONG to give the waiter more via tips.
Tipping sets different standards for different jobs that are equally as difficult and low-paying.
I tip in restaurants, but this is my feeling about it.
Now, when it comes to valet parking (hardly ever done it though) or coffee shop-type situations with tip jars....never will I ever tip them. That’s just idiotic.
Probably because you've never done either job. I have. Servers work harder & have more difficult jobs than counter people.
“Tipping sets different standards for different jobs that are equally as difficult and low-paying.”
So you mean that the worker at McD’s, who picks up a burger off a rack, sets it on a tray, and rings you up is equivalent service as a waiter who takes your order, refills your drinks, brings the food to you, and cleans your table?
If you arent going to be tipping, next time you go they’ll know that and probably treat you the same way as the McD’s cashier.
Generally, tips are giving in a continuous service setting as a reward for better service. Valet is a single action. Making a coffee is a single action. Having your brakes fixed is a single action. (Though when they go above and beyond is another thing. Speedy service on a busy day, or if you frequent that business you might tip. or the brake guy also changes your oil and tops off other liquids.)
They expect to be catered to and have a higher-quality experience than they'll get at McDonald's. Tipping is a carrot that the customer gets to dangle at the server to help ensure this. And it's a self-winnowing activity that helps to weed out atrocious servers who won't last long without good tips to make the job worthwhile to them. Everyone wins, the customers are happy and the owner has lots of repeat business.
I've lost count of the surly fast food cashiers I've dealt with through the years who don't have the skills a good server has. That's why they're called "cashiers" and not "servers." It's an art form for the really good servers and keeps the customers coming back.
Same for a good bartender.