Restaurant Kills Tipping, Service Improves

[xoxoxoBruce]

Well they didn't just kill tipping they replaced it with an 18% service charge and funneled some to the cooks.

We made this change because we wanted to distribute the “tip” revenue to our cooks as well as our servers, making our pay more equitable. Servers and cooks typically made similar base wages—and minimum wage was the same for both jobs—but servers kept all the tips, which could often mean they were taking home three times what the cooks made, or more. In California at that time, it was illegal to distribute any tip money to cooks. (Recent court rulings in the Western U.S. have loosened that restriction somewhat). By replacing tipping with a service charge, we were legally able to redirect about a quarter of that revenue to the kitchen, which reduced the income disparity and helped foster unity on our team.
~snip~
When we switched from tipping to a service charge, our food improved, probably because our cooks were being paid more and didn't feel taken for granted. In turn, business improved, and within a couple of months, our server team was making more money than it had under the tipped system. The quality of our service also improved. In my observation, however, that wasn't mainly because the servers were making more money (although that helped, too). Instead, our service improved principally because eliminating tips makes it easier to provide good service.

Think this would work everywhere?

[lumberjim]

When I was a Waiter, my wage was $2.34. That was minimum wage for tipped employees. They took the taxes for the tips you claimed out of that. My paycheck was usually less than $20 net.

Most of the cooks made $7.50/hr plus. They got raises, we didn't. I made $30k the one full year I waited tables. When I got promoted to manager, I made $24K.

[infinite monkey]

Ar the country club, thr gratuity was added to the check. none of us ever saw a dime of it. we got paid, i don't know, 6 or 7 an hour, but still...
A few of the cooler members were onto the jig and tipped individually every now and then. Later, they worked in incentive bonuses...say if you served 10000 bucks in shit a month you got a 500 dollar bonus. (that 10 grand might be way off i don't remember the magic numbers) this was good incentive to push wine sales and the like. Not so good for a non-salesy person like me, who didnt want to juggle 5000 tables at a time and make everyone buy pricey wine (usually pushing them to show off to their other snooty friends...and I ated 'presenting' wine...what a crock) I was a slowere and steadier server...this gig was not my bag. And i rarely got even the lowest bonuses.

At the neighborhood bar where i worked we pooled tips and split if someone went on or off the clock. This was so no one got screwed if they ended up cooking or whatnot. This worked out nicely. There were probably a couple cheaters but on a busy night we could really bank. Plus we also made a decent hourly.

So in conclusion i agree with sharing tips, but don't so much agree with a required gratuity. I have always been happy to overtip, but i would like to retain the right to give a lesser tip for lousy service. If I knew the tips were being divvied up to cookstaff i would have trouble remembering that crap food doesn't always feflect on the server.

Most of all, tips or not, 2-something an hour should be illegal wages

Of course, i think if we paid the more 'menial' labor (as dictated by society not byme) then we'd take care of some social ills. Not everyone can claw their way to the top as the rich types often suggest, and the world needs those ditch diggers and street cleaners and bartenders (god YES the bartenders) so why can't they make a living wage (please don't argue my examples...they're probably not the best.)

Well damn, would you look at that, I'm a socialist.

[Lamplighter]

When I read the title I wanted to ,
but when I got to the 18% service charge ... not so much.

They say their food improved when the cooks got paid more ... Well, Duh !
Maybe health benefits and a livable wage for all employees would make the whole place really shine.
After reading the quote, the only thing I would be pleased about is now meal has a fixed price.

This whole business of tips and service charges is inane.
An 18% service charge would impel me right back out the door.

Maybe the airlines will take note... an 18% service charge for each flight sounds about right. Right ?

[richlevy]

I use restaurant.com a lot and they usually mandate an %18 tip on the original amount. Most places add this in. I don't usually mind since this avoids having me do the math.

[infinite monkey]

The math?

Get a tip calculator, like MortY Seinfeld.

Let's see...10% is easy, halve it and add that to 10 to get 15, double it for 20. 18% Automatic is an insult for those try hard and a gimme for lazy servers. Not that 18 is a bad tip, but why should Cindy Slow and Rude get the same consideration, tip-wise, as Oliver On the Ball?

As i often heard after tipping "you've done this kind of work, haven't you?" Why yes, yes I have, I've waited on collosal entitled snot-noses too. Aren't us nice people refreshing?

[lumberjim]

Everyone should have to wait tables for at least 6 months to earn the right to eat out.

[Lamplighter]

... and everyone should have to drive across the US at least once to earn the right to make a flight on an airline.

What I think is acceptable about tipping when there is very personalized service
... well beyond the Standard Operating Procedures.
But it seems to be our way of life in the US when it comes to food.
If it's just a matter of taking your order and delivering the plate and drink to your table, that's S.O.P.

e.g., Should "servers" making sub-sandwiches for the conglomerate Subway get a tip ?
It's highly personalized service to make each sub just the way you want it.
But it is rare, if not ever, that I see them being given a tip.
... and Subway's are an even more personalized service than the "golden arches"

The whole business of tipping as S.O.P. for food service does not work for me.


And yes, I do tip when it's not S.O.P. and/or someone has done something beyond their usual call-of-duty.

[infinite monkey]

I tip the drive thru folks (the beer/wine/cigs/snack drive thru...your state may vary)

Not a big deal for me to leave the spare change, sometimes another buck...if everyone did they might be able to afford...i don't know, some health care?

Plus, they're not on my lawns.

I'm amazed at the supposed liberal types who bear no resposibility for helping their fellow man, when it's no real sweat off their nose, by leaving a bit of change. I think they really think they're superior: talking the talk but walking like an asshole.

And I don't do subway but when i picked some up for mom and dad i did, indeed,tip the busy as hell sandwich maker.

[DanaC]

Abolish tips. Pay a living wage in the first place and price the food accordingly.

[Lamplighter]

There you go. Dana got it right in fewer words.

eta: Question:

What would happen if management were to post (on the menu)
the way tips are distributed among the staff ?

Maybe tips would be more aligned with actual service,
quality of food, extra effort of service staff. etc.

I'd almost predict:
... some line cooks would walk away from job.
... some service staff would realize they are not getting equal shares
... some service staff would realize the owners are taking a share
... more customers would tip what in accordance with the meal and service
etc. etc.

[xoxoxoBruce]

But then...

[lumberjim]

That's like the opposite of that story where the lady cuts her hair to sell it, so she can buy her husband violin strings and her husband sells the violin to buy her a hair pin.

[infinite monkey]

Gee, status quo...don't listen to me, agree with me, or affiliate with me. When i said the samesorts of things all along.

ever get tired of your self-flagellation? You should, it's embarrassing.

dana and jim excepted.

[Gravdigr]

Just say no to automatic tipping.

I'll decide when I pay the check, after dinner, if anybody gets a tip, and not before.