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This is starting to be a new trend. Read the article and write your thoughts. (items to write about: agree/don't agree, Cost to the business, will the trend continue, why are businesses doing this, etc.
Danny Meyer bans tipping at his restaurants
Published October 14, 2015
The acclaimed restaurateur said the move will allow for his group to compensate all of its employees “equitably." (AP)
Instead the group will give workers a raise wages and the dining experience will get more expensive. Meyer will hike menu prices by 21-25 percent, and customers can expect to pay almost 10 percent more than they currently do for a full meal plus the tip, Forbes notes.
The acclaimed restaurateur said the move will allow for his group, which includes Union Square Hospitality Group restaurants, The Modern at the Museum of Modern Art and the high-end pizzeria Marta, to compensate all of its employees “equitably, competitively, and professionally” based on their work.
“We believe hospitality is a team sport, and that it takes an entire team to provide you with the experiences you have come to expect from us. Unfortunately, many of our colleagues — our cooks, reservationists, and dishwashers to name a few — aren’t able to share in our guests’ generosity, even though their contributions are just as vital to the outcome of your experience at one of our restaurants,” he said in a statement.
According to Eater, the rollout for this initiative will begin in November, and is expected to take a full year to implement. Apparently, this was an idea he’d been contemplating for some time, considering what he wrote in a newsletter back in 1994:
“Recently, our entire company has been engaged in a robust conversation about how we can provide even more meaningful career opportunities and advancement for our 1,800 employees. It has become increasingly clear to us that a major obstacle in this endeavor is the practice of tipping,” he said.
JF 1:40-3:35
ReplyDeleteSo I do agree and disagree with this article. The fact that Danny Meyer is eliminating tips will bring more professionalism to the table. Most captains front and back waiters only work just for the tip. So do they care about the guest or even better yet the cuisine. Well FOH directly talks to the guest but do they make your food? No, the restaurant is a team effort no just one should be given all the benefit. But on the other side of the coin, FOH does not make more than the BOH does. So maybe raise they pay of the people working "on stage" because BOH gets paid the same regardless. Working in BOH I have seen many FOH people walking into the kitchen and saying "I can't wait to get this tip, these people are *$#holes." So do I think this a great idea: yes I do. But also only if the restaurant group raises the pay for their employees. So if they can do that then I am all for this new movement. Is this a tend though? No, people do not already realize that at most of the restaurants in the city have tip already into the bill. So no it is no!
I do agree with this article because people these days don't exactly know how to tip unless they are in the industry. Many waitresses and waiters go to work everyday to try and make as much tips as possible so they can pay their bills. But what happens if its a slow day or people just aren't tipping because they don't wanna spend the extra money? There servers don't get the money they were expecting therefore making it hard to obtain payment for their services. I think that this is a great idea because everyone gets paid how they serve to get paid for their hard work and the company benefits from the profits. The only way that I could see it being a problem if people don't want to go to your restaurant because the prices on the menu are too high. Only in fine dinning restaurants I could see this trending because it is beneficial to the serves and the company. This is very also a great opportunity for people who want to make serving their career and have opportunity to grow in the company. I believe business are doing this to increase their sales and to help their loyal employees obtain the pay that they need. The hospitality industry is huge and there is always room for growth and improvement.
ReplyDelete-Rachel Newman
TT 3:40
There are people who struggle when it comes to tipping, some in the sense that they are unaware of what is the proper amount to tip, and others in the sense that they would rather save that little extra money. Also a lot of places do include tip in the bill but many restaurant goers are unaware of that fact. So I agree with this article to remove tipping altogether, based on the fact that everyone will get compensated equally for doing their jobs. I agree that it is a team effort and seeing workers getting tipped while others are excluded just doesn't seem fair at all. The main impact this will have on the business would be that customers may not be willing to come to the restaurants if the prices are too high. However, I can understand why businesses are doing this. This would bring huge improvement within the industry, especially among employees. It will emphasize on the 'teamwork' concept, and employees will work hard and grow knowing that they won't be excluded. I can see this being a trend especially if a lot of restaurants that remove tipping end up gaining more than losing. I feel like people will be willing to spend that extra money regardless of the raise in price, or adding an additional service tip.
ReplyDeleteLA MW 1:40
I do not agree with this. I think it is very ambitious for a large company to think that they can increase menu prices by at least 20% and still remain as successful. I understand this is all in an effort to increase the wages and better the loves of all the employees in the company. I actually do see this trend continuing and more and more restaurants will eliminate tipping all together. All together this movement will increase the living conditions of the company's employees and eventually the customers will adjust to the menu price increase in order to compensate for the lack of tips.
ReplyDeleteVG 3:50
In a way I do agree with this. Like some one said above people do struggle with giving tip and thats how most waitress make their living. If you put them (pay wise) were everyone else is maybe that will help them but, at the same time it could hurt them. I also think with the price hike in the food would be detrimental to the business.
ReplyDeleteI agree with everything that Danny has to say. getting rid of tipping and raising the menu is a smart idea. the fact that he is giving his workers a raise is a good thing. everyone can get equal insurance when it comes to getting paid and that helps everyone. but its agree to disagree, I disagree with the menu raising because know one would pay for that food unless its worth while and if they don't pay know one gets paid. so it will be meaning less anyway.
ReplyDeletejh 3:50
I do agree with this article. There are same efforts to every staffs that service "plate" to customers. So it is reasonable to compensate all the staffs equitably which means divide all the benefit equally. All the staffs would agree with the policy except servers(who doesn't want the raised wage except servers?) and some servers might not do their best because they get paid same wage whatever they do. In this case, manager's role should be more important. The manager should train servers more professionally to give better service to customers. Otherwise, customers would never show up to the restaurant because of its high menu price.
ReplyDeleteHL 1:40
I agree with this article for the most part. I see this being possible in a higher end restaurant and casual dinning because not everyone knows that in today's economic status in order for a waiter/waitress to be able to make a decent weekly amount of cash they should be tipped at least eighteen percent or higher. Yes eliminating tipping would be beneficial to the wait staff but that might make that person lazy when it comes to doing their job. The waitstaff at my job only make I believe two dollars an hour and rely on tip to make ends meat. So when nights are slow it sucks for them while being in back of the house regardless of how the day is going, the back of the house staff will still make money. I think this trend will continue but it might take a while to launch off and make in impact in the restaurant hospitality industry. By doing this the business as a whole will grow and become more efficient as long as the managers are making sure the staff is still providing quality service.
ReplyDeleteJV 1:40
I can go either way with this trend. FOH work strictly for their tips being as the majority of waiters/waitresses get paid less then $3 an hour. while yes they can walk out at the end of the week making more then anyone else in the restaurant it just goes to show that they are working hard and making positive lasting impression on the guests coming into the establishment. However it can also go the other way where they didn't get high tips at all and are making the same or less then any other employee. If the pay rate was raised I can see it being beneficial maybe for the establishment however then at that point are we positive that our FOH staff will always have that "happy smile" on? Now no matter how they work they're still getting the same pay rate. I do not believe this will be a new trend in all restaurants however I can see it being implemented in some.
ReplyDeleteAG T/R 1:40
I agree with the concept of tip removal because a majority of the FOH base their livelihoods on tips. This is mainly because of such a low base pay, but if a tipping system is removed and they are payed equally it can create a completely different atmosphere in the restaurant. Waiters would not feel like they deserve large tips and get disgruntled when they don't get tipped as much (which they in turn show to the guests). On the other hand, guests know exactly what they are in for and don't have to remember at the end of a meal that they needed to put a little extra in for tip. This could eliminate tipping obscurities with guests who don't really understand the tipping process and may undertip more times than not. I also like the idea of eliminating tipping because BOH always see the benefits of their hard work being reaped by others. They don't usually get to partake directly in the guest experience and therefore don't get a stipend for it, like a waiter would. The elimination of such practices could make it possible for a business to pay their employees fairly across the board because they, in turn, are going to increase their menu prices to compensate. This creates a more even profit at the end of the day and the company doesn't have to worry about portioning off tips in the end. If the product is good then guests won't stop going to the restaurant and they may even find the positivity in higher menu prices but a lack of the need to tip. It could become a growing trend if these companies continue to execute it well and don't abuse the fact that they can increase their menu prices for a bigger profit.
ReplyDeleteMK T/R 1:40
I think this initiative to remove tips and just raise prices overall is a good idea because it helps to ensure all front of the house workers are paid a full and fair wage. The problem I see with this, though, is some people may not want to participate in a dining experience where the prices are raised by 25 percent. People who eat at the restaurant fairly often could have trouble with the price increase and in turn, dine at the establishment less often. It is important for all people to get fair wages but implementing this new system could prove to be difficult.
ReplyDeleteSC 1:40
I agree with the part that banning tips will be compensated with higher wages, but also disagree on the fact that menu prices will be raised by 21-25%. The main problem I see is that many people won't want to go to a restaurant with higher prices. The restaurant benefits from more experienced waiters/waitresses to serve their guests. By raising wages, it also gives the people you don't see the respect and gratitude they derserve; cooks, dishwashers, and bus people. Implementing this system will be hard to get started and could be more difficult to keep going.
ReplyDeleteKN 1:40
i disagree with banning tips because i think that in some way, it can reduce the amount that servers get paid. Servers have a very hard job and to pay them more, might not be that beneficial. I think that companies are doing this in an effort to make more money in the business rather than in the server's pockets.
ReplyDeleteJL 3:50
I agree and disagree. I agree in the sense that it adds a more professional look to a business by not having tips but by me personally being a waitress I know that tips are what counts most from me. Also the article including how wages would be raised but most waiters now make $4 an hour so would a "raise" just be minimum wage or an actual increase to make up for the loss of tips. I can see how increasing the prices of items will help increase profit greatly, but the service is a BIG part of an entire experience at any restaurant. I think banning tips will help the owner of a business personally but depending on the raise given to servers, it may not benefit them as much. I really don't think this trend is going to be spread country wide. I think it's already too comfortable to change everything and I feel most customers will also complain about price increase, which can discourage them from coming as often. I think this is one of those situations that is all about personal opinions and it really depends on specific circumstances of what would be best.
ReplyDeleteJL 3:50
I think the idea of removing tips in restaurants is great in theory. It will put everybody in the restaurant on an equal level. However, I think it may cause the FOH employees to get lazy. They currently rely on tips and therefore tend to work harder. If you remove the tips, they may not put in as much effort because there will be no incentive to go above and beyond what is asked. This could take away from the guests experience if they receive sub-par service. Also, raising the menu prices in order to compensate for the wage difference may prove difficult to implement. Customers may not be willing to pay the higher prices, especially if they eat there frequently. I believe it is important for everybody to be paid fairly, but I think it will be difficult to implement such a drastic change in the restaurant industry.
ReplyDeleteAM 3:50
I agree with the decision to remove tips from the shake shack restaurants. This move would be immoral however if not for the decision to raise menu prices and compensate for the lost profit of the tips employees would usually gain. This decision guarantees fair compensation for every single hard working employee. No longer will a server have to rely on the turnover rate of tables in order to pay rent, buy food, etc. The pay is coming no matter what kind of disrespectful customers come through with no intention of tipping. This will put the servers at ease about their financial status and will probably focus more on making the customer happy, rather than turning tables as fast as possible.
ReplyDeleteMZ 1:40
The fact is is that tipping was designed around the idea that you were rewarded for excellent service. I've given ten dollar tips before because a waitress was doing a good job even though the restaurant I was at was understaffed at the time. that being said there have been times when i didn't tip at all because a waiter decided he wanted to sit and eat with his girlfriend instead of do his job. Tipping is also a way for employees to make extra money that doesn't come from the business. by removing tips and raising the wage it puts more strain on the businesses finances. It also means that whether a server is good or bad at their job they can do a minimal job and still get paid the same as someone who goes the extra mile to make your experience good. Like all trends it will continue for a time but eventually people will tire and go back to the old way or a different way of doing things as they have always done because that is how we humans are. Mostly i think businesses are doing this because there is an unfairness to tipping in the first place but as previously stated it reflects how they do the job.
ReplyDeleteME 12:34
I messed up. 1:40. Sorry
DeleteI do agree with this plan of action and I think it is being compensated for in a smart manner. Raising wages will make up for the lack of fluctuating money that servers and waiters receive and hiking up the prices of the items displayed on the menu will compensate for the new surplus of money being given to employees. I'm sure this will become a trend and I think it will be better for our industry in the long run.
ReplyDeleteSP350
I agree with the ideologies that this company is doing. Most other countries already do this in their restaurants because of instead of just having a limit of how much the server can earn, this gives them the ability to make a decent wage year round and pay less on taxes. I think that this trend will continue and become more common, but, it will not become the standard fully because their have been servers who have been making decent money at their place of employment for many years and wouldn't want to lose the money they already.
ReplyDeleteI agree with this change. I think that in the long run employees will benefit due to higher over all pay. This will increase employee loyalty and reduce the rate of turnover. However, I believe this trend will only be seen in fine dining restaurants. Smaller and casual dining restaurants may not be able to support the wage increase and employees depend on tips. This trend will continue but only in restaurants who have the capital to support it.
ReplyDeleteNM140
I would have to agree with what Dan Meyer is doing by imitating a non tipping restaurants. He is doing this to help his employees all have a better life and more financial stability. Not only will this have a great affect for the business in the long run, this move will also attract more people to work for him. The only negative to this is that it diminishes the effort that some of the top wait staff might place in the job. If they aren't able to make tips, then nothing separates the bad waitstaff to the great ones.
ReplyDeleteAD 140
I agree with the changes this company is making and I believe the trend will continue with other companies like it. In the US being a server is a summer job to a lot of people, while in Europe it is a well respected career choice. I think that this change will help open the hospitality industry to more career opportunities, and more career oriented workers.
ReplyDeleteJA140
DeleteI agree with this concept. The idea that a waiter may be able to walk away with a hundred or two dollars on top of their normal pay after a night of work when the chef may only walk away with one hundred is baffling to me. I have worked in restaurants where all of the waiters and waitresses would put their tips into a pool and split it evenly with each other, but where is the chefs cut. Businesses may be starting to put away with the tips because the chefs are questioning their "cut of the pie." The amount of money a good waiter or waitress should be seen by their hourly rate not the tips that someone decides to leave them because they "liked the food and service." Most times that I go out the food would influence weather or not some people want to leave a ten percent tip or a twenty percent tip, it has nothing to do with the actual service of the food, but influences the tip of a waiter.
ReplyDeleteDP 1:40
This one is a little tricky, I can understand a company wanting to get rid of the practice of tips because it doesn't show who did a good job or a bad job its mostly just luck. However at the same time a company taking away tips is also in a way taking away the driving force to be a good waiter/waitress because tips were the reward for being a good server, now that everyone gets paid the same theres less motivation to go the extra mile.
ReplyDeleteCW 1:40
CH140
ReplyDeleteI agree that tips should be removed and be compensated with normal wage. I would have disagreed if the restaurant was not high end adn they could not afford to raise their prices. Their reasoning is valid and I think it would display equitability amongst all workers. I do not think it will have negative effects on the business because with wait staff being paid the same as other staff will have them leaving happy every night regardless if it was busy. Waitstaff depend on tips and that is why they get angry and complain about their jobs so much because they really have to work directly for their money. Other staff members also do not have the opportunity at getting generous tips either; this system would eliminate the discrimination. I do not think it would be difficult to implement the system or keep it going. Raising the prices may not be much of a problem in this idea, depending on how much more customers will have to pay. But then we have to consider that most people would not even notice or care if it is a great restaurant and are fooled by the "no tipping" policy. The business will become more efficient as long as the managers are making sure the staff is still providing quality service. Happy Staff, happy customers, thriving business.
I disagree with the removal of tips from his restaurant group. I understand that Danny Meyer is trying to promote equality in the restaurant, but this is how some of the front of the house staff make there living. Unless he can physically compare side by side the difference from a weeks pay check with tips and one without tips, it is difficult to believe that this plan will work.
ReplyDeleteI feel that tips are what help keep our restaurant economy aloft, not every owner can afford to pay the servers a living wage so they pass the cost down to the dinner. and in reality the server can make as much or as little as he or she wants to. also the money saved on not paying the FOH staff a classic wadge, can go to food cost and improving freshness and quality of ingredients. Im a cook hopefully in the next 40 years i will be a chef, I love what i do i love everything about it, with that being said i don't care that servers walk away with more money than i do at the end of the night. why because they deal with everything i hate to do, making shore everyone has the right silverware, dealing with people asking stupid or annoying questions, like "is the grilled broccoli with lemon GLUTEN free"... No its not we found away to take a whole loaf of bread and inject it into broccoli... any way. But whale FOH is dealing with those trivial problems i get to create and exspress my self in the kitchen, so they can walk away with more money and as a cook i don't feel hurt by that. also i think it helps bring in customers would people rather pay 20 dollars for a stake and tip the whate staff a few bucks, or pay 26 or more for a stake and think hmmm i don't know if that stake was worth almost 30 dollars. tipping makes going out to restaurants seem cheaper i think. also tiping makes the dinner think about the meal was it good how was the services, where people friendly to me? Did i get my food quickly or at just the right lull in the conversation? before they put the money on the table or on the card they need to look back at there meal from the beginning, this looking back helps make dinning a more memorable experience and can help lock down a regular customer to your restaurant all with the help of tips.
ReplyDeleteI agree with the concept of removing tips for the purpose of making it a more equal environment for the back of the house and waitstaff. It will help show the value of teamwork within the company and how much a person is driven by their tips in the front of the house. However, even though it is a team sport, most companies look at their employees as an extension of family. Their coworkers or teammates will always be there for them in the end and will help them however possible in most situations. From my perspective i see removing tips as a way for the restaurant to make more money, by potentially jeopardizing the quality of service because servers aren't working as hard to get tips since they are getting payed one flat rate. The Idea of removing tips has always been a discussion in this industry but the repercussions of doing it wouldn't be worth it at the cost of service in the end.
ReplyDeleteSV 140
I can see were Danny Meyer is coming from but no I do no agree with his no tipping idea. His new idea will bring many not go over well with current customer. Why would they want to pay more for the same meal they always get. Plus its not 100% sure that the service for the night will be good. You could have a bad server and still get paid/ tip just as much as you best server which does not seem right at all! As for this new trend continuing I really hope not. However nothing is set in stone so you never know. I think their just doing this to try and help their employees which I can get but not at the cost of the customer!!!
ReplyDeleteI think that this is a bad idea. The tip system is what motivates servers to to go the extra mile. Though the shake shack system might provide a steadier source of income to the wait staff, the business will suffer for the increased pricing.
ReplyDeleteSF140
I do understand where Danny is coming from because the hospitality industry is a team sport. Wether your in the kitchen,bartending, a server, back of the house, front of the house everyone is constantly working together to get a positive outcome. However I feel that if I were in that situation I would like to get my own tips. I can control how the dinner goes and I wouldn’t trust my co-worker to do my job the way I want to do it.
ReplyDeleteNK350
As someone who has served before and works in back of house now, I see on both sides of the fence. I think its a great idea for restaurants to start paying waitstaff a living wage because there are times when guest don't leave tips or when it is slow and there aren't enough tables coming in. On the flip side, on a busy Saturday night servers can make up to triple minimum- or more- in a single hour through tips. If I was still serving I would be against the tip ban.
ReplyDeleteKSG 350
I think that it is a good idea in theory because it keeps the staff having a stable wage rather than having days where they make a ton and other days where they don't make much of anything. However, this probably won't work for the public. They will fight the increase in prices and won't like it at all because most people don't understand how working in the service industry is or they don't care. So in theory I think its great but I don't think it will work.
ReplyDeleteSH 350
I agree with the removal of tipping. I feel that this makes things more equal in terms of payment towards individual servers as well as throughout the entire restaurant. I was a hostess at Fridays for my first job and I can remember that servers would get angry when they were sat a certain table, whether it was because of a stereotype or because of history, and would get angry with me. If we remove the option of leaving a tip for people this could be prevented. I also noticed that when servers would get these type of people their outlook on the table would often affect their work which in turn would end up shown on the tip line. Instead of this table actually being a bad tipper the server acted like a self-full fulling prophecy and their service showed it. I feel this levels the playing field and allows everyone to give out one set standard of service instead of being influenced by a preconceived notion about how much money they are making. This also removes the stress of not being able to make bills because everyone would be making one set amount rather than needing to stress over getting bad tables. I feel this would help in the long run with people feeling more secure in their job and happier overall.
ReplyDeleteAC 3:50
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ReplyDeletePersonally I do not agree with this is article. I know that many people just give what they think that those employee deserves and not what by law they should get but I think that tipping is a way for customers to communicate to the owners of the establishment how good their service is. First of all I understand that they want to reward their employees but I do not think the customers should have to pay for it. Some employees in the restaurant business are very rude to their customers and by having the choice of giving a tip or how much of a tip this employee should get is the way for our customers to rate how good they were treated.
ReplyDeleteI understand that by taking away tips and giving them a raise is to make it more fair for everyone but i feel like some customers what to have the right to decide if the employee deserves to get a good tip or get a tip at all for their service. Also if they want to involve back of the house more they should just create a system to reward those that have no direct contact with the customers. I think tipping process is fair because employees get what they give. if they give a good attitude and good service I believe they will be rewarded for it
CA 1:40
I’m in love with the idea of compensating all employees’ equally. Everyone works hard on delivering a good product to the customer and it seems fair that everyone gets the same compensation. Tips have been really separating employees in their work and making work seem unjust. It’s also great to see that companies are recognizing hospitality as a career and the important of benefits for workers. Which gives me hope when I go out to work in this industry. The best part is that these changes are being made in major cities like New York and Pittsburgh places that can really have some influence on other cities. Even if for some reason this plan doesn’t work out at least it’s a step forward in the right direction.
ReplyDeleteJN 1:40
I disagree with removing tips from the restaurant because tips are what motivates the employees to be friendly and pay attention to the customer because they know it will pay off in the end. Also if the tips system is banned from the restaurant the owner of the restaurant is going to have to start paying their server more money, which takes away from the earnings of the restaurant.
ReplyDeleteMD 1:40
This trend is all wrong for the right reasons. Yes it is important to be able to supply the front of the house staff with proper wages, but to put most of the cost on to the customers is just wrong. The amount the restaurant gains in profits is also well over the amount the employees on tip wage makes. This is basically a way for the restaurant to dip their hands into the tip jar. Attempting to justify it as a movement to help their employees is an obvious excuse to over charge customers and pay employees as little as possible.
ReplyDeleteTT 3:50
I completely agree with this movement. As a diner, I think it takes more pressure off the experience if you are judging your waiter's demeanor on a scale of percentages. While the concept of tipping is noble, and being rewarded for your service is nice, tipping has become an entitlement to serving staff and a constant pressure to someone dining on a budget. I would appreciate high food cost more than judging the performance of someone not even working for me. To me the diner has no place in judging server in a monetary sense.
ReplyDeleteAZ 350
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ReplyDeleteI both agree and disagree with what is going on and being said in this article. The employees of this franchise, and all franchises for that matter, would benefit greatly by making a bigger hourly wage, but there is something about getting tips that makes you as the employee feel you're doing a good job. You are tipped due to your performance, so why should the slacker be rewarded now for slacking? Also, now for the costumer the prices have gone up 21%-25% which is a lot, especially if you go to a place for its affordability. However, it is a smart move for restaurant owners to make because now all of there employees can make a livable wage rather then having to struggle because they had a slow night. All in all, I think the idea is there, but weather or not it will work I am unsure of.
ReplyDeleteTB 140
I am really in between with this decision. I feel like it is a great opportunity for the employees to get an actual wage and grow more professionally but at the same time, from experience working in the kitchen with an hourly job sometimes you do not make as much as a front of the house employee would in a week. They walk away with a lot of money in tips. They deserve that amount they get, so taking it away is like saying now they do not have to put the effort because they get the hourly pay regardless. It sounds like a great idea to boost up menu prices now that the whole staff will grow more professionally. Many places are doing this so that the employees can grow up the ladder and earn different positions which is a great idea. However taking away tips will hurt the restaurant itself since prices will go up their target market might change and have a negative effect on the business of the restaurant. The front of house staff would also probably need to be re trained if they are taking a different approach on the restaurant and the menu. Higher priced menu items equals better high quality experience and service. I disagree with the fact that they are thinking about just adding a service charge to the bill because that is only necessary for large oarties. Overall there are some smart outcomes that could occur if this takes place but there are some negative outcomes.
ReplyDeleteIM 1:40
I do not think this new policy is a good nor fair idea. I think it should be up to the customer to decide if and how much their wait staff members deserve. tipping encourages the wait staff to go the extra mile to provide a great experience for their customers. With this new policy, some staff members could slack off because they know they will still get tipped, and get as much as someone who is working hard and going the extra mile for their customers. Also, it is very unfair to jack up prices for customers to make up for no tipping, for the same reasons. I personally do not like the whole gratuity idea, because I am a college student with little to no money. When I have a little extra money and want to treat myself, I still would like to save money and budget myself, so I can have money after for next time because I don't know when that next time would be. I have had to over pay for food and pay gratuity, and got poor service. my wait staff did not even deserve a tip at all let alone how much gratuity was. I feel that whether I am treated correctly, and have no problems or everything goes horribly wrong, it should be up to me whether or not to tip them and how much they deserve.
ReplyDeleteHT T/R 140
DeleteI agree but I also disagree with this new plan. I completely agree that the cooks, and other workers behind the scenes do not get the same kind of acknowledgement as the waiters but taking away the choice to tip a great server may also take away the ambition of being a great server. This new plan might make servers lazy & less passionate about genuinely helping their customers. Servers know their pay is guaranteed so they will not work as hard. I agree with this for the behind the scene workers though because they get a raise and they may start to feel appreciated. I think that many restaurants will follow this trend because they may make more money this way and they can control the money as well, but i do not think many restaurants should follow the trend. Tipping in my opinion is very important.LH 140
ReplyDeleteI disagree with this article because waitress and waitors can make more money working hard and having it be shown what they're making in their pockets compared to a set hourly rate. I believe tipping is important and even though people behind the scenes like cooks, dishwashers, and the reservations don't get that generosity sometimes I believe it is harder to work with the public and it isn't for everyone.
ReplyDeleteAB 140
I agree and disagree with this article. I think that removing tips from the dining experience would take the pressure off of the servers and create a nonjudgmental environment. However, I feel like tips give servers incentive to work harder and perform their best in order to get large tips. Even with the service charge, I feel as though servers could make a lot more money off tips than the amount they would make with a service charge included on the bill. I absolutely agree that everyone works as a team and that the cooks, dishwashers, and reservationists don't get as much appreciation that they deserve. By raising their wages, they might feel more valued and acknowledged. I believe that this will be a popular trend in many high end restaurants, however I can't say that I completely agree with it.
ReplyDeleteSW 3:50
This could go both ways. One way being that the people in the back putting just as much if not more hours then front of the house workers are being equally payed which could be good... But at the same time, the point of being a server or front of the house worker is to put yourself to the challenge of dealing with people and customers live, and working hard using social skills to balance multiple tables of people and put on a nice face for your establishment. So what I am saying is that perhaps by taking away something that pushes front of the house workers to work so hard may not work as professionally or bust their hinds as hard in making sure your establishment gets that nice reputation. Yes the article said the restaurants profit went up which means all the wages are going up for front and back of the house workers but I seriously doubt front of the house workers are making as much as they would if they received tips. So I feel as if it would depend on the area the restaurant is in and the reputation or popularity it has and the demographic it usually pulls in to make sure this new idea of doing things is successful for everyone in the company.
ReplyDeleteWC 350
I agree with this article 100 percent. Taking away tips in restaurants will be a good idea. It will be a good idea because most servers are pressured to work their hardest just to get that good tip but now if the tips are not there they can be more relaxed. It also help the people who are dining in the restaurant because they would be the one tipping the server and throughout the entire time they are at the restaurant one thing they are thinking about is how much they are going to tip the server whether the server was good or bad. I think it will make everyone equal in the restaurant because everyone will get paid the same amount whether they are a line cook, dishwasher, or server.
ReplyDeleteTB 350
I can see why people think getting rid of tipping is a bad idea, tipping motivates the server to work harder to make more money than a server who might not work nearly as hard. However I believe that getting rid of tipping is good because it promotes equality among the workforce. It means that servers wont have to depend on the generosity of patrons just to make a decent living for themselves. Many restaurants already include a service charge on the bill so the practice of tipping is becoming more and more antiquated.
ReplyDeleteCW 1:40
In my opinion, I can see both sides to the argument. I feel as if the pressure that tips put on servers to do better is actually a good thing. This gives better service to the diners and motivates the servers to perform at the top of their game. I feel as if taking away the pressure to receive better tips will ultimately create a lazier work environment in which the servers don't have to put as much of an effort. On the other hand I think of how many middle school age kids begin going out with their friends on a strict allowance budget. One of my good friends is a server at a local Applebee's near home and is always complaining about the kids who come out Friday nights and stay for hours but don't tip because they only have enough money for the appetizers that they order. I see this as being unfair because despite the effort put in by the server, the tips are still minimal. By doing away with tipping this problem would be quickly rectified.
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