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The new rules for tipping

You don't have to forbid tipping. Uber doesn't. But it made it clear that tipping isn't expected and 90%+ don't tip
 
bluefish said:
Utopia. How does one forbid tipping? They'd just give away free drinks, and get tipped anyway. Cash still exists, as difficult as that may be to believe.

No American restaurant owner will ever willingly surrender the advantage that comes with the knowledge that the customers who line the pockets of said owner also pay the employees.
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lol there are places that exist that function in this model in america *gasp* as we speak
 
Ha! You all may be right! The anecdote I was going to provide was William Street Common in West Philly, but they've reverted to tipping (though I think they're still a co-op and pay their servers well).

Seems like it's still fairly commonplace according to some surveying.

About 18 percent of surveyed restaurant professionals said they've already adopted a no-tip model, according to an American Express Restaurant Trade Survey that was released in mid-May.

The survey was conducted among a random sample of 503 U.S. restaurateurs, excluding Connolly.
Some 29 percent said they plan to adopt a no-tip policy, according to the survey.
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bluefish said:
Utopia. How does one forbid tipping? They'd just give away free drinks, and get tipped anyway. Cash still exists, as difficult as that may be to believe.

No American restaurant owner will ever willingly surrender the advantage that comes with the knowledge that the customers who line the pockets of said owner also pay the employees.
Click to expand...

Here's one in Austin, though it claims to be the world's first coop brewpub:

http://www.blackstar.coop

Black Star Co-op is the world’s first cooperatively-owned and worker self-managed brewpub. We are owned by a community of more than 3,000 individuals and organizations, and we're democratically managed by our Workers' Assembly.
Co-operatives are businesses owned by the people that purchase or manage its services. You don’t have to be a member-owner to come to the brewpub, but supporting Black Star Co-op means supporting livable wages, democratic workplaces, local farms, and quality products from your community brewpub!


Mission
To apply the models of co-operative ownership and worker self-management to create the best brewpub in Austin.
Principles
Black Star Co-op is based upon the principles of co-operation, education, and community action. The Co-op fosters an environment in which member-owners and the general public can realize these principles while responsibly enjoying great beer from around the world (with a special focus on local producers). As the first enterprise of this type, Black Star Co-op seeks to realize an alternative business model for brewpubs and to help expand the co-operative movement into new and innovative areas, both in Austin and around the world.
Legal Structure
Black Star Co-op is incorporated as a Texas Co-operative Association under Chapter 251 of the Texas Business Organizations Code. It is structured as a consumer co-operative and democratic workplace. This structure arose from the conviction that workers have a right to democratic management of their workplaces, but that their work is undertaken as part of a larger effort to meet the needs and aspirations of the community.
Company Structure
All of the member-owners of Black Star Co-op comprise the Members’ Assembly. The Members’ Assembly elects a 9-seat Board of Directors, and the Board oversees the Workers’ Assembly, which manages the daily business operations of the brewpub. Communication and accountability between the Workers’ Assembly and the Board of Directors is accomplished through a single individual known at the Board-Staff Liaison. Directors are elected to three-year terms on a staggered basis, such that three seats are open for election each year. This ensures a constant flow of new ideas into the board room while maintaining a continuity of leadership. The Board employs the Policy Governance® model, which is a leadership model designed specifically for Boards of Directors and allows the Board to focus on large decisions while effectively delegating operational decisions to the Workers’ Assembly.
 
Also, received a rather SPICY neg-rep from our resident everyman with a boat, Catamount. What an angry, angry man.
 
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The people I tip the highest % to are food delivery drivers. I only order from a place if I can do it on GrubHub or Eat24 since I hate talking to people on the phone, and they allow you to put your tip in at checkout. I have absolutely noticed a difference in timeliness with a couple more bucks added to the tip. There are a couple of our regular places that will have our food to us in 20 mins with a good tip, but an hour to 90 minutes with a normal tip.
 
The whole "Some people need to work in the service industry" or "I worked in the service industry" comments are the most douchey shit people can possibly say.

90% of people on here probably worked in the service industry at some point in time get over yourselves. This doesn't mean servers should get 30% of my food/bar tab that's nonsense.

Ahhhh servers only make 35K of untaxed income wahhhhhhhhhh. You want to know why they get paid like shit? It is because they are doing a job a 16 year old child can do, and do well. Want to make more money? get a real job, not something a high school kid does to put gas in his/her car.
 
wakephan09 said:
Also, received a rather SPICY neg-rep from our resident everyman with a boat, Catamount. What an angry, angry man.
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I just have so much hate in my heart bro. It helps when I get to let it out. Anger management or something.
 
What about counter service places? I didn't see that in 'the rules.' If they bring me food but I bus my own table (which they'll wipe after) and I'm responsible for getting my own beverage refills, what's the reasonable tip amount on a $20 meal?
 
06deacon said:
There's a fine line between "perks" and "stuff you basically paid for in advance via huge tips"
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JuiceCrewAllStar said:
Y'all overstating how much extra tip is needed to be a VIP, especially at the neighborhood bar.
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Yeah, reading all the cheapo charlie comments on here reinforces why bartenders are more than willing to give the hookup for people who tip well.

The first place were I was a local was a college bar in law school where my roommate and I figured out that if we tipped the bartender or waitress like 30/40 percent she would only count like half the beers we were drinking and accidentally leave food items off the tab. She ended up with twice the tip for the whole meal and we ended up with a bill that was about 20% less than if we paid full freight. The only guy getting screwed in the deal was the owner, but then again he had two loyal deadbeats loyally drinking at his bar 3-5 nights a week.

I do the same think at the bar down the street now(except Im not as big of a barfly as I was in school); you always come out ahead being a local.
 
Like we used say about James, the bartender at McCormick & Schmick's on Wilshire and Rodeo, he understood the inverse relationship between or tabs and his tips.
 
RJKarl said:
Like we used say about James, the bartender at McCormick & Schmick's on Wilshire and Rodeo, he understood the inverse relationship between or tabs and his tips.
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So...theft, then?
 
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