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lestermagnum t1_j449p3u wrote

Especially if you’re taking advantage of a discount night, like this 35 cent wing night.

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Radrunner17 t1_j47w544 wrote

On a side note: who has 35 cent wing night and are the wings good. (Signed an excellent tipper who loves wings)

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misterpeanutsman t1_j44i60u wrote

it’s a good point but i still won’t be clicking on any go local links

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MonicaPVD t1_j44m7hl wrote

If you're so broke that you're worried about a $40 charge leading to an overdraft, stay the fuck home. You have no business going out and shorting the server because of your own budgetary constraints - regardless of your situation.

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Proof-Variation7005 t1_j44neoj wrote

It’d be one thing if she’d just miscalculated what she could afford once and was expecting $27 and it ended up being over $35 or whatever. It’s more of a teenager’s mistake but it could happen.

But going back like six weeks and pulling the same move to the same staff at the same place? I’m surprised it took that long before this happened.

And trying to be a facebook martyr about it on top of it? Gimme a fucking break.

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MonicaPVD t1_j44o6lu wrote

Goloco, no less.

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Proof-Variation7005 t1_j44qn71 wrote

Im sure she tried to tag and reach out to others. I doubt anyone of them would’ve even wasted the effort of calling the restaurant

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FoleyisGood t1_j45ntv8 wrote

> If you can't afford to tip decently, then you shouldn't be eating out. Thoughts?

If you can't pay your employees a wage so they don't have to rely on tips, something not mandatory, then you shouldn't open a restaurant.

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Proof-Variation7005 t1_j4658fa wrote

Ok? Done.

I think if you honestly asked most service workers whether they’d prefer the status quo to a more reasonable base wage and little to no tipping, the idea might not be quite as popular as you think

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Distinct-Ad5751 t1_j468f37 wrote

I think even if wages increase, tips will continue but won’t be the primary source of income.

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Proof-Variation7005 t1_j46wtnw wrote

Bartenders and Servers can be making anywhere from $40-60 an hour in a lot of places and wayyyyyyyyyyyyyyyyyyyyyy more than that in the right gig.

I don't think you realize how unpopular disrupting that would be cause a fuckton of people are not going to deal with it if you have to work 40 hours a week to gross about $40,000/year.

This is irrelevant to the incident at hand. It's ok to have objections to the economics of service industry wages and tipping but it's not an excuse to be a shitty tipper or a non-tipper. The social contract is that when you walk into a bar or restaurant, you've agreed to participate in that system.

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Distinct-Ad5751 t1_j47c577 wrote

I always tip 25% before tax, I don’t fuck with people’s income. If I can’t pay the bill, I don’t go.

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khinzeer t1_j46ahhq wrote

If you don’t tip you’re a piece of shit. Obviously our system for paying restaurant workers is bad, but as individuals, just be a decent human being.

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leavingthecold t1_j46fs6o wrote

I'm 50/50 on this situation. You have people that don't tip, tip little, tip accordingly, and tip big. I'm sure it all averages out but the shit this establishment pulled is stupid however they are free to refuse service.

Advertise .35 cent wings you will get what the cat drags in so that's on the establishment.

I wonder how many people in the service industry declare "all" their tips. Tipping is customary not mandatory and everyone in the industry knows that so a non tipper or "bad" tipper is to be expected.

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WeShineUnderOneSun OP t1_j46i4c1 wrote

I would say a majority of tips are left using cards. So those tips are in the books. Cash tips are another story. I try to leave cash tips for this reason. It helps the servers out.

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Proof-Variation7005 t1_j46yru8 wrote

I think it averages out overall, but I don't think that excuses it and I don't think that should excuse shitty behavior and going to a promotion like this and repeatedly stiffing the staff is shitty behavior. The fact that this lady compounded it by trying to bury the business and staff after the fact makes that even worse.

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leavingthecold t1_j4753be wrote

Its a never ending debate regarding tipping, anyone who works in service knows what to expect in this industry.

I'd honestly love to know how much of the cash tips are being declared for taxes. I've seen a bunch of people rake it up literally add that up at years end I'm sure they are shaving off numbers so I really don't feel bad.

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Proof-Variation7005 t1_j478tc4 wrote

I think a bartender knows to expect that some customers will come in drunk or get unruly and be a problem. It doesn't really mean that behavior should be excused.

As for the cash tips and taxes thing? I'm sure there's some of that but the percentage of cash tips and transactions has been in free fall for a while. There's also the basic realities that you still need reportable income to rent an apartment, or get a line of credit for anything. Hell, you'd want to have decent income documented just for something like needing to go on unemployment.

That's a wink-wink benefit that does exist but I think how common and easy it is are overblown. It's also, again, unrelated to the shitty behavior of this one woman.

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leavingthecold t1_j485hy6 wrote

The wink wink benefit of how much you claim on taxes might benefit specific service sectors more than others but you can still pull the wink wink regardless a benefit that a 40 hour on the book worker doesn't have. See below

Server lets say grosses 40-60K in cash tips per year they probably will under report a little

Stripper lets say grosses 90-100K in cash tips per year you would be stupid not to under report.

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Proof-Variation7005 t1_j489tpd wrote

Totally. Though I think the majority of servers aren't coming close to that on purely cash tips. Maybe if the place is doing everything under the table, but that's kind of dumb for everyone involved.

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BingBong022 t1_j449zcn wrote

Lmao 😂 🤣. How about the business owners pay their employees a living wage instead of expecting customers to do it. In Europe restaurant employees actually make a living wage because the laws demand it. Here in the states it's the only industry along with commission only gigs that the business owner can pay under the minimum wage and outsource it to consumers.

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CharlieRobin00 t1_j44a9z0 wrote

Sure but until then you should follow the custom and make sure they're paid for their work or stay in.

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BingBong022 t1_j44alrd wrote

Just as the lobbying powers want you to think and act.

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CharlieRobin00 t1_j44ek5d wrote

K, you'll get paid $4 an hour at your job until the government acts and changes the law. Seems fair.

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Proclaimer23 t1_j44jkj5 wrote

I expect you to be on the forefront, calling your reps and attending committee hearings trying to get legislation passed then, right?

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Proof-Variation7005 t1_j44dzqp wrote

If you want to take a stand about the economics of the bar and restaurant industry, you’re more than welcome to not participate in it as a customer and stay home.

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lestermagnum t1_j44b4of wrote

In Europe servers and bartenders make a “living wage” the same way $15 an hour is a “living wage” here. They usually do have sweet government mandated benefits though.

It’s now standard to tip 10% - 15% in restaurants in Europe.

https://thepointsguy.co.uk/news/tipping-in-europe-when-how-much-to-tip/

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BingBong022 t1_j44bogw wrote

Not in my experience of living in Spain, France, Denmark, Croatia, Poland, Norway, Sweden, Finland, Estonia, Latvia, and Lithuania

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lestermagnum t1_j44cbim wrote

And not in the woman in the article’s experience in America. Being cheap is universal I guess.

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WeShineUnderOneSun OP t1_j44ctm8 wrote

When the restaurant owners increase pay, who do you think the cost will fall on? Thats right the customer with higher prices. I'm not saying it shouldn't be considered, but it's more complicated than you think. What it breaks down to is, here in the US we tip decently for the service.

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Proof-Variation7005 t1_j44hq1c wrote

Shifting the cost isn’t really my concern. I just think not a lot of service industry workers necessarily even want to ditch the system. If you’re gonna reform it, set some shift hourly minimum where a server isn’t fucked on a completely dead night and going home with it not worth it.

A huge part of the appeal of service industry jobs is how much you can make in the right gig on a normal to great night where the people who do it a lot make full time money in way less hours.

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RandomChurn t1_j45w599 wrote

>the people who do it a lot make full time money in way less hours

So true. As a young artist it's why I chose it -- least amount of hours worked, maybe 20 / week, allowing the most free time. Plus I liked bringing cash money home in my pocket every night rather than having to wait for a paycheck.

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werewolfmanjack t1_j44otes wrote

100% agree, going out is a luxury now. Tip generously or stay home.

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RandomChurn t1_j45w9zp wrote

>going out is a luxury now.

Going out has always been a luxury

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sc00p401 t1_j55chgi wrote

How about this: Restaurant staff should just be paid the same as everyone else; tips should be a bonus for above-and-beyond service and for managing large groups, and kept by the employee(s) that actually do the work not shared among the entire staff. No amount of earned tips is going to make up for the fact that they're paid $4.25/hr. Oh but what about the restaurant owner - If a business can't afford to pay their employees a proper wage, then they shouldn't running a business. Period.

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degggendorf t1_j561eox wrote

> No amount of earned tips is going to make up for the fact that they're paid $4.25/hr.

Wait what? Yes it will. If a server earns $50/hr in tips, then it would make up for the $4.25 tipped minimum wage.

>Restaurant staff should just be paid the same as everyone else; tips should be a bonus for above-and-beyond service and for managing large groups

Consider the implication of that setup. Menu prices would increase 20% so the diner's total spend stays equal, right? So while it might be $15 meal + $3 tip now, it would be $18 meal total. So that means the owner is getting their hands on alllll the money, and we just have to trust them to equitably give that money back to their employees. Personally, I don't trust the average owner that much. I bet it would end up being like menu prices go up 30%, and the owner gives maybe 10% of that back to their staff and pockets the rest.

I can't think of any more trustworthy transaction than handing cash directly to the person you want to have it, with a law saying that person's boss can't touch it.

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