Tipping is stupid

Whereas they should be paid minimum wage as they base salary, and any tips they get should be in excess of that, not in lieu of that!
 
I don't just tip. I over-tip.
I'll drop a $60 tip on a $30 meal.
If the service is good.
There have been a few times where the service is lousy & I don't leave a penny but that is rare.
I appreciate that the slave serving me is just trying to make a living. So I'll try to help said slave out by flipping them a few extra bucks.

I have been poor & homeless before so I know how it feels.
Tipping is NOT stupid.
 
As a former bartender, I'd be very unhappy to see the tipping system go away. I could pull down 500 bucks on a Friday / Saturday night shift EASY, and when I was bar tending regularly was pulling in 1000 a week. That's a nice salary! Plus if you're a social person you basically get to talk and interact with folks the whole night, and you meet a ton of people, the regulars become friends, and you meet ladies.
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If you're making that much, then there's no need to tip you as much or for tipping to be compulsory as custom demands. (There's also no need for me to enable tax evaders, too.)

But as Mise said, those in the service industry ought to have minimum wage as a base salary, and tips should be in excess of that, not in lieu of that. Tips ought to be gratuities, not fees.
 
I'd say tipping in a bar may be the most important place to tip regardless of what the bartender is making.

If I'm going to be getting a few drinks at a bar, I don't care if the bartender is a millionaire. They will be tipped and they will be tipped well.
 
If I was in the services industry, and performed anything less than above average service, and got no tip, then I wouldn't care. It serves me right. I still get my wage. I don't know why on earth I should expect some stranger to give me cash which they don't have to for the service which my wage covers.

And it isn't up to the customer to directly pay for the server's wage. It's the employer's job. The customer cannot hire the server, they cannot fire the server. The server is not their problem. If a business can't afford to pay their employees a decent wage, then it's a pretty crappy business, and I don't see how the business can still run itself.
 
Drewcifer said:
Cooks almost never get tipped out in my experience but their hourly pay is higher.

The tipping system probably provides a higher standard of living for servers than anything a union could get for them. Professional servers can make $40k to $60k a year for what is essentially a part time job that requires no formal education, that is not a bad deal.

As far as BYOB goes, in many states a restaurant or bar is not allowed to purchase liquor if they are late on their liquor sales taxes or are past due with wholesalers. In this case BYOB nights allow you stretch your limited supply of liquor until you can get caught up on your bills.
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Back of house rarely gets tipped out if ever. It sucks when you're at the very bottom of the pay scale too because you're making 10-11 bucks an hour as a prep cook and the servers could be making 15-20 an hour. Being a cook is way less financially rewarding starting out.
 
JerichoHill said:
So lost in all the falsities in this thread is that restaurants in the US have to pay their wait staff Minimum Wage if their tips + base pay do not cover what Minimum wage would be for their shift. Thus, if say, Min Wage is 8 bucks an hour and a waiter works for 5 hours, they might get a base pay of 2 bucks from the restaurant. If their tips are not 32 bucks, the restaurant makes up the difference.

As a former bartender, I'd be very unhappy to see the tipping system go away. I could pull down 500 bucks on a Friday / Saturday night shift EASY, and when I was bar tending regularly was pulling in 1000 a week. That's a nice salary! Plus if you're a social person you basically get to talk and interact with folks the whole night, and you meet a ton of people, the regulars become friends, and you meet ladies.

(Note: I did bartending while in college: Being an economist pays much more)
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It's like a reverse draw.
 
I think those of you who think your tipping culture is better or worse than another countries haven't considered the national personality of these countries.
 
mrt144 said:
Back of house rarely gets tipped out if ever. It sucks when you're at the very bottom of the pay scale too because you're making 10-11 bucks an hour as a prep cook and the servers could be making 15-20 an hour. Being a cook is way less financially rewarding starting out.
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On the other hand the kitchen has much more job security. When we are hiring a server we get 100+ good resumes, for the kitchen I get maybe 15. If a server is not up to standard from the get go you get rid of them and just find another, for a cook you give them a chance to find their way in the kitchen. It is much easier for a good cook to find a job. Another factor is that cooking is a craft that can be honed over the course of a career and as such it is intellectually stimulating, servers fetch stuff for a living and usually burn out by the time they are in their early 30s. At that point if they don't have an education they are stuck in a job they hate but can't quit because they will have to take a huge pay cut. 40 year old chefs are usually much happier about their lives than 40 year old servers.
 
All very true, but in my own experience cooking is far more stressful and annoything then waiting on people, so your probably only a little better off then a server.
 
New British law comes into force today, stating that tips should not be used as an excuse to pay below minimum wage. http://news.bbc.co.uk/1/hi/business/8283150.stm

Business Secretary Peter Mandelson says:
"When I leave a tip, I don't expect it to be used to make up the minimum wage. I want it to go to the person who has served me as a thank-you for their service - this is a basic issue of fairness."

"Tips are meant as a bonus, not a tool to boost pay to the basic minimum."
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But there's a but!
From now on, workers will not automatically be granted a share in any service charge. While tips must be passed to staff, under the law, an establishment can opt to keep the whole service charge for itself.
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http://news.bbc.co.uk/1/hi/business/8281191.stm. Note the distinction between Service Charge and Tips!

They reckon that most restaurants will share service charges, to avoid customers becoming rather annoyed at them... However you look at it, though, it means that staff will actually get paid by their employer to do a job.
 
JollyRoger said:
I tip where it is customary. If the service is good, I tip generously. Somehow, I tend to get better service on the whole than angry customers with no class.
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Indeed. When in the US I used to tip the customary 10-15% for regular service.

In Switzerland the tip's included in the bill, so I don't tip for regular service apart from the usual rounding up. If the service is exceptional I'll add a tip to it.
 
I don't like places sharing tips.

Sure some jobs in a club are harder to get tips than others, but staff usually rotate.

I'm damn good at getting tips (just be friendly!) and usually know i pulled in way more than i get back once its shared out :/
 
I would love to be on the recieving end of the tip as much as I would hate to be giving a tip.
 
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