Well start with “places that pay a fair wage.” At least there, you can feel better about not tipping, or tipping solely based on service quality. Obviously any restaraunt will still let you tip if you want to, why would they stop you?
Yes, it’ll be hard to stick to only those places. It will limit where you can go and you’ll have to do research before going someplace new. But doesn’t any meaningful action require effort?
There are places like Sugarfish, that actually ban tipping. That’s necessary, because otherwise we still stay in that cycle.
They also are adding a 16% service charge, which is kind of like a mandatory tip, but they have a good reason for it.
The reason is that if they would put actual price on the menu they would be perceived at more expensive (people are dumb) so they impose this service fee to look competitive.
I prefer that approach. Ideally what should be done is as someone suggested is to ban tipping through a legislation.
Understandable to look competitive but I’d prefer it to be part of the actual price with the clear assumption that at a restaurant the service of bringing the thing you ordered out to you is included. I also don’t think percentages make sense. Up charge my beer 2$ or whatever such that if I order 6 of them the server essentially earns more for bringing 6 of them out. But don’t upcharge my bottle of champagne $12 for bringing it out once. There shouldn’t be such a disconnect between service / labor and cost/payment.
Well start with “places that pay a fair wage.” At least there, you can feel better about not tipping, or tipping solely based on service quality. Obviously any restaraunt will still let you tip if you want to, why would they stop you?
Yes, it’ll be hard to stick to only those places. It will limit where you can go and you’ll have to do research before going someplace new. But doesn’t any meaningful action require effort?
There are places like Sugarfish, that actually ban tipping. That’s necessary, because otherwise we still stay in that cycle.
They also are adding a 16% service charge, which is kind of like a mandatory tip, but they have a good reason for it.
The reason is that if they would put actual price on the menu they would be perceived at more expensive (people are dumb) so they impose this service fee to look competitive.
I prefer that approach. Ideally what should be done is as someone suggested is to ban tipping through a legislation.
Understandable to look competitive but I’d prefer it to be part of the actual price with the clear assumption that at a restaurant the service of bringing the thing you ordered out to you is included. I also don’t think percentages make sense. Up charge my beer 2$ or whatever such that if I order 6 of them the server essentially earns more for bringing 6 of them out. But don’t upcharge my bottle of champagne $12 for bringing it out once. There shouldn’t be such a disconnect between service / labor and cost/payment.