I agree, that should be good enough::
The restaurant likes this because the cost of tracking tips is eliminated and it keeps bar tenders honest. I imagine some places, like Hooters, the waitresses would opposed this.
In Britain, tipping percentage is much smaller. We are marks when we go to the European countries because of the generous tipping by Americans.
At Hooters, their tips may be based upon their, um, "tips."
They’re entitled to run their business as they please. And waiters can either accept this or go. This will lead to poor or inconsistent service. If you’re guaranteed a certain amount, why work any harder than you have to? Now they’re like fed employees. Some will work harder than others and get po’d. They’ll leave as a result. But...it’s up to the owner.
Tipping provides an incentive for good customer service. Ideally it should reward it too. Of course some tightwads always try to rationalize their cheapness as standing up for some kind of principle.
Hillary thought she was in a no-tipping restaurant...I see where this article is going.
In Germany the “tip” is built into the cost of the good.
It is not uncommon to round up to the nearest Euro or so. For example if the bill is 38.80 Euro tell the waiter to round it up to 39 or 40.
A good waiter would visit the table and provide update(s), illustrating that poor service delivery is not due to his/her failure to attend to duties.
Cash-only tipping is my practice. I stopped adding tips to the credit card after learning that too often, management takes an administrative cut out of credit card tips intended for the wait and bus staff. Tipping the cook is nuts.
Mr.Pink likes this idea.
In Texas, the base pay for a waiter is the federal amount of $2.31 per hour - they need tip. In Seattle it will soon be $15.00 per hour - they’ll do fine without tips, so my days of tipping there are over (if I ever go there again).
And keep in mind that tips only happen when there are customers in a joint - the $15.00 applies equally to dead time. Bottom line - in Seattle, tips are now built into the price of the product.
If you implemented a no tipping policy, you make the dining out experience more affordable for your customers. Yeah, the base price went up, but you don't have the add on at the end. And your servers are still making $15 an hour.
Most people tip because the server has a vested interest in the quality your experience. Take that away, and in most cases, you will be left with fast food type service. Good servers earning tips should make more than $15/hr.
Most servers think they deserve 20% in tip but have no clue as to the service they should be providing. Most have no clue, don’t have manners, and interrupt conversations and forget you order when they work as a team.