Or to put it another way, it’s a way of underpaying your servers in order to attract customers who aren’t willing to pay servers for the work they do. Think about it. You have two identical tables. They both order identical meals and the server does the same amount of work for each. One table tips $15 and the other one tips $5. When that happens, the $15 tip table is subsidizing the $5 tip table.
Now you as an owner might be happy with that outcome. And if you as an owner, had charged a gratuity instead, you may (or may not) have lost the $5 table’s business, so the logic from your point of view is clear. The problem is, in order to not risk losing the $5 tip customer’s business, you’ve given him a discount, but not out of your own pocket. You’ve given him a discount out of the server’s pocket. You make the same amount for each table, regardless and expect the server to take the loss on the cheaper customer.
Been around this long enough to
know how the server reacts with
the customer is 100% the
customers willingness to return.
Those that underperform these days
demand equal treatment with those
that go above and beyond.
A good server EARNS their tips.
They should never be assigned
as it’s easy to forego the drive
it takes, not only for personal
everyday ambitions, but those
of a lifetime. No one I know
waits on tables their entire
working career.
I’ve, in the past, maintained
a very sucessful business based
on these principles.
Restaurants are the very core
of what it takes to get ahead.
Sadly, illrgals view $15.00
an hour as the gold at the end
of the rainbow. It’s far more
than what they’re used to.