Posted on 06/09/2014 1:28:05 PM PDT by Responsibility2nd
A restaurant in Newport, Kentucky is making national headlines putting a ‘no tipping’ policy in effect. Packhouse Meats‘ tipping ban may seem strange, but it’s way more awesome than you think.
The restaurant has ‘No Tipping’ signs posted throughout its facility, and when customers pay by credit card, there is no option to leave a tip on the order receipt. Bob Conway, the owner of Packhouse Meats, revealed in an interview that he’s been inundated with negative reviews on Yelp for what appears to be mistreatment of his servers. A closer look at the new policy reveals that it’s not awful–it’s awesome.
Here’s how it works: severs are paid $10 an hour OR 20% of their individual food sales during their shifts–whichever amount is higher. Anyone who has ever waited tables before knows how rad this policy is. It’s basically a guarantee that you’re going to make good money.
Let’s break it down: if you worked a 5 hour shift and brought in $500 in food sales (which is suuuuuuper easy to do at any busy restaurant; TRUST); if you earn 20% of that, you take home $100–that’s twice the amount you’d make at the rate of $10/hour.
I think Packhouse Meat’s ‘No Tipping’ policy is awesome because it works for the restaurant AND its servers; the servers are motivated to push food sales (which means more $$$ for the restaurant), and the restaurant takes care of its employees with a guarantee that they’ll make a decent wage (which means happy servers).
I also think the ‘No Tipping’ policy is awesome because it eliminates what I call the Jerk Factor. There are few things in life more infuriating than busting it to take care of a table who leaves a chump change tip. You hustle like crazy to make sure these people’s drinks stay refilled, their orders are delivered promptly and accurately, their every need is attended to–all with warmth and courtesy– and they repay you with a $5 tip on a $125 check. Thanks, party of six, you guys must all be greaaaaaat people.
Packhouse Meats has taken the Jerk Factor out of the equation and ensured that their servers get the pay the deserve. Their owner gets an A++ in my book, but what do you think? Is their policy a good idea? Tell me how you feel in the comments below!
If more restaurants start advertising no tipping, we will see how “market forces” really play out.
My prediction is that if the no tips restaurants and cafes survive the pressure, then many more will want to escape the tip game and put up their own no-tip signs.
I don’t agree that your choices are limited.
There are many circumstances where your choice gets narrowed down after-the-fact by circumstances to not patronizing a particular business ever again.
It’s not just restaurants. We have the expectation of fair and good business practices wherever we go ... but in reality, as we all know, that is not always the case.
The free market means you are free to take your chances patronizing a business and it may or may not work out well for you. You have various forms of recourse if it doesn’t.
The only other alternative is to have government set the rules for businesses, in this case telling the restaurant they must go back to the traditional tipping system ... which is definitely not free market.
Do NYC waiters average more than 20% in tips?
Very true. My point was merely that I see movement away from tipping culture as being less about acquiescing to Eurotrash and more about embracing something that was traditionally American and reflective of our better times.
I will add, however, that, considering the fact that it IS the current custom and waiters DO depend on their tips for the livelihoods, I think that people who refuse to tip (and to tip well when warranted) are the absolute scum of the earth.
Nice Pollyanna comment Mr. disco...
Warms the heart.
I’m even more curious, a water heater install in NM isn’t very much, how much of your own money did you spend on his tip (not it’s retail value), and why tip the owner of a plumbing company?
I’m also curious what the total water heater replacement cost is for your area.
Not necessarily.
Some people (ahem, men) tip on the credit card slip at a standard rate that their wives (or boss if they are on an expense account) will approve of and leave a cash tip separately.
I did, many years ago and not in NYC either. So I don’t doubt that many do in bigger cities and higher end establishments.
Nothing Pollyanna about it. Really happened. Places I got regularly the staff likes me. I tip well. I’m friendly. If the staff at places you go aren’t that way maybe you should ask yourself what the common denominator is.
Yeah but they’ll stick out. I’m talking trends, if server A regularly and constantly gets lower tips than other servers working the same shift that’s data you’ll be able to see on the slips.
I don't doubt that the better waitstaff average at least 20%.
However, that leaves half-or-more of the waitstaff who don't.
I go to a restaurant maybe once per year usually after being made to feel obligated.
Once one is aware of what actually goes on in the back of the house at most of these slop joints, ya have a tendency to avoid them like the plague.
But feel free and chow down. No problem.
“Tipping required/counted on, at Baskin Robbins when you worked there?”
No, which is why there is a lot of turn-over and uneven service. Also, it was kind of tough to tip on a 25 cent ice cream cone, which is what a single scoop went for (23 cents plus tax to 25). Tips were generally 15% back then as well, and 15% of 25 cents is <4 cents.
“If my waitress was killing the mood in my place by not being pleasant and helpful, she would be fired...”
As the customer, I prefer more direct input: give a 5 cent tip so they know you did not forget them...
Yes, but what is your point?
Some people make more money than others in all occupations.
I think that’s an excellent counterpoint. I do think, however, that I’d be a lot more inclined to do something about Bob much quicker if I’m directly paying him $10 hr/ 20% of sales than I would be if I’m only directly on the line for a couple bucks an hour. True, he’s hurting business both ways, and under either system he’ll probably get the axe sooner or later if he doesn’t shape up, but Bob is far more directly accountable to me if I’m the only one paying him for what he does.
Nothing is more direct than the boss seeing an indifferent waitress.
If Basking Robbins which is known as a cheerful, happy, place didn’t have tipping, it was pretty strange for you to use them as your example.
“””A restaurant is ALL about fun. As my boss told me in my first job - Baskin-Robbins - “We don’t sell ice cream. They can buy ice cream in a grocery store. We sell happiness.”
The waitress or waiter is part of the dining experience. The job is to deliver “happy”. It is not in any way like a contractor.”””
LOL I agree!
NEVER order a salad at a restaurant. Trust me.
Mega dittoes.
Some Restaurants Do Away With Tips, Raise Menu Prices Instead March 19, 2014
BALDWIN, N.Y. (CBSNewYork) — An argument that waiters and customers will be happier if tips are done away with seems to be gaining steam.
EXCEPTS: "But more and more restaurant patrons said grading the server at the end of the meal, and then doing the math, is taking away from the enjoyment of the experience. “They have no idea what is fair; what’s not fair,” said waiter Adam Panetta. “A lot of people are getting stiffed in the process.”
Owners are listening, and from California to New York, there is now a move afoot to end restaurant tipping. Customers are still paying for service as part of their overall bill. But with 15 to 20 percent higher menu prices, waitstaff is pooling the money instead."
“Everybody gets an even amount,” said waitress Erica Magliocchi. “But it’s bad, just because some people work harder than others.”
Butch Yamali runs multiple restaurants and catering halls on Long Island. He does not support the no-tipping trend, and said he wants the waitstaff rewarded individually for hard work – adding another level of service accountability. Still, he predicted no tipping is the wave of the future for busy owners.
Better policy than adding 15% to their prices. As long as the staff is friendly and not pushy. They might have problems with teens who hang around taking up space and eating little.
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