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Message
1
Posted on 6/4/09 at 3:18 pm to Dixie
I was thinking 18% was not enough...I figure the cost would go up pretty good at first until the owners learned how to operate paying the labor costs....
Posted on 6/4/09 at 3:22 pm to tavolatim
If I may, I would like to return to the original point in this thread by the use of 5 penetrating words:
I
Really
Don't
Like
Oprah!
I
Really
Don't
Like
Oprah!
Posted on 6/4/09 at 3:31 pm to notiger1997
quote:Nonsense. If it's my restaurant, and you don't do your job the way I want it to be done, expect it to be done, then I'll find someone who will. And, since the customer will end up paying less, demand will not suffer. That's a very, very easy adjustment to make. And, it's one that should be made, in my opinion. I do not like the custom of tipping. Period.
This is why Herb.
quote:
--------------------------------------------------------------------------------
the additional payroll taxes alone would put most restaurants out of business...if you want to lose half of all the restaurants out there, change the way servers are paid. also, you will end up with a cafeteria mind set in the service side of restaurants.
Posted on 6/4/09 at 3:35 pm to Herb
quote:
And, since the customer will end up paying less, demand will not suffer. That's a very, very easy adjustment to make. And, it's one that should be made, in my opinion. I do not like the custom of tipping. Period.
I just don't see how according to the restaurant folks that I have talked to about this. You have to know that the total price the customer will end up paying is going to go up to at least the amound they are paying now including tip.
You as an owner are going to have to pay someone $10 to $12 an hour to get someone at least halfway descent, then you have to pay all of the crap to the gov. above and beyond that.
If it was such an easy switch, I think more places would have went to this system.
In the end, you have a very bad issue with getting service people right now with half a brain and an ounce of motivation. If you take a way the incentive, they be gone to another field and then you are stuck with stoners.
Posted on 6/4/09 at 3:35 pm to tavolatim
quote:Hmmm! And, did you tip him? I wouldn't have.
That's quite a jump...some may close but more because they don't want to change the way it's been....Others will open and the change would be a good thing for everyone....but of course it would require a government proclamation which I am sure not advocating....I'm sure you would have a hard time finding a restaurant owner who agrees with my idea....but I think going out to dinner would no longer be a hit or miss thing. I will never go back in Cocodries because of a very rude waiter...I hear the food is great but I will never know...because a worker that I was forced to subcontract failed. Just not a good way to do business...we will cook the food but you must subcontract this person to serve it to you.
Posted on 6/4/09 at 3:39 pm to Herb
quote:
I wouldn't have.
This, or at least leaving a 5% tip, needs to probably start happening more often to the bottom feeders in the industry.
Posted on 6/4/09 at 3:45 pm to nikinik
Afreaux defense of Oprah and black people being cheap tippers in 3...2....1....
Posted on 6/4/09 at 3:53 pm to Dixie
quote:
also, you will end up with a cafeteria mind set in the service side of restaurants.
I would much prefer this. Honestly. I can get a drink refill for myself, a helluva lot faster.
We have cut back on eating out a lot over the last 6 months. But its the marginal places that get hit, our local pizza place, we eat at a lot less.
But we increased our high end eat outs.
Posted on 6/4/09 at 4:00 pm to Herb
Well, it was a good debate today folks.
In the end, I will compromise and say that the idea of having a service charge already priced into the meal could probably work at the lower end places.
At the nicer places where having a very knowledgable and motivated server, you aren't going to be able to afford to pay him a flat rate to keep this person happy. Some of these guys have been at it a long time and get 20 top 25% a table.
As to the original point of this, the idea of advising people to tip 10% right now is stupid.
In the end, I will compromise and say that the idea of having a service charge already priced into the meal could probably work at the lower end places.
At the nicer places where having a very knowledgable and motivated server, you aren't going to be able to afford to pay him a flat rate to keep this person happy. Some of these guys have been at it a long time and get 20 top 25% a table.
As to the original point of this, the idea of advising people to tip 10% right now is stupid.
Posted on 6/4/09 at 4:09 pm to notiger1997
quote:
If it was such an easy switch, I think more places would have went to this system.
I think the real impediment is everyone would have to switch at the same time or else people paying their servers would be at a competitive disadvantage.
quote:
You as an owner are going to have to pay someone $10 to $12 an hour to get someone at least halfway descent,
Is that really high? Anyone with real numbers please correct me, but whenever I eat out I'd say my server waits on at least 3 - 4 tables an hour. Say an average of 3 guests at $20 per person = $180 - $240 in sales. Even assuming 10% total tipping that's $18 - $24 per hour. Seems like $10 - $12 would lower the cost to the customer considerably.
Posted on 6/4/09 at 4:20 pm to Herb
quote:
Hmmm! And, did you tip him? I wouldn't have.
He actually managed to insult me and my date before he could even get our drink order....so after commenting about his heritage I left.
Posted on 6/4/09 at 4:25 pm to tavolatim
I think the high end places could make the switch more easily....they are bringing in the higher dollar and turning the higher profit...thus they could afford to pay their waiters more than a small cafe.
Posted on 6/4/09 at 4:35 pm to TigahRag
quote:
heaven forbid, the wait staff take a 5 to 10% "pay cut" like a lot of other people are having to do
The problem is that it isn't a 5-10% pay cut, they will have to take a 25-50% pay cut. Assume that a waiter serves 5 tables each with a $100 bill. At 15-20%, the waiter will make $75-$100. Tipping 10% gives the waiter $50. That is a big difference especially when you figure that less people are eating out.
Posted on 6/4/09 at 4:36 pm to tavolatim
I don't think paying servers a flat hourly fee would work. There would be no incentive to work on a Friday/Saturday night. You would no have no reason to pick up someone's table if they were in the weeds. No reason to take the party of 20 that comes in 2 minutes before closing. Even if their pay came from the owner it would still need to be based on sales.
Posted on 6/4/09 at 4:41 pm to shelbytiger
I can see your point and earlier in this thread I proposed a bonus/ incentive Idea...for these people...and weekend work and night work would have to be addressed but its done all the time in the real world.
Posted on 6/4/09 at 4:45 pm to tavolatim
The world will end and everyone will die if this ever changes...I'm just saying... 
Posted on 6/4/09 at 4:50 pm to mouton
quote:
heaven forbid, the wait staff take a 5 to 10% "pay cut" like a lot of other people are having to do
Telling someone to tip 10% when the norm is 15-20% is not reducing a waiter's pay by 5-10% considering that their tips are probably 90% of their income. So with that being the case, if you reduce that 90% by 50%, then they are left earning 55% of what they made before.
That's a far cry a 5-10% cut.
This post was edited on 6/4/09 at 4:58 pm
Posted on 6/4/09 at 4:50 pm to tavolatim
In the end the cost would just be passed down to the customer. The owner isn't going to eat the additional cost. At least with tipping, customers do have some control over how much they're paying.
Posted on 6/4/09 at 4:55 pm to shelbytiger
And then when the Service Industry Union comes in and jacks up everyone pay and benifits...it will all get passed down. Your $5.00 burger will be $15.00 like in California.
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