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re: What's behind racial differences in restaurant tipping?
Posted on 8/29/18 at 10:39 am to Pecker
Posted on 8/29/18 at 10:39 am to Pecker
the solution is to pay servers a competitive wage and not compel patrons to subsidize your restaurant while bending us over with $15 cocktails and glasses of wine.
eating out is already outrageous, they can afford it.
eating out is already outrageous, they can afford it.
7
Posted on 8/29/18 at 10:40 am to Masterag
quote:
the solution is to pay servers a competitive wage and not compel patrons to subsidize your restaurant
I agree and welcome the resulting price increase.
Posted on 8/29/18 at 10:47 am to Masterag
quote:
the solution is to pay servers a competitive wage and not compel patrons to subsidize your restaurant while bending us over with $15 cocktails and glasses of wine.
eating out is already outrageous, they can afford it.
Overall, profit margins at restaurants are not great. Start up is expensive and turning a profit to begin is impossible. Restaurants also have the highest fail rate of any business in the country.
Posted on 8/29/18 at 10:52 am to Masterag
quote:
subsidize your restaurant while bending us over with $15 cocktails and glasses of wine.
eating out is already outrageous, they can afford it.
You have no idea how dumb this is.
And I'm guessing that less than 1% of the restaurants in this country are charging on average $15 for a cocktail.
Posted on 8/29/18 at 10:59 am to Masterag
I have to agree here.
Posted on 8/29/18 at 11:03 am to Masterag
quote:
the solution is to pay servers a competitive wage
I'm all for the European model but you have to keep in mind that most servers like the current model. They can make more money that way.
Posted on 8/29/18 at 11:08 am to Masterag
quote:
the solution is to pay servers a competitive wage and not compel patrons to subsidize your restaurant
You'd end up closer to Europe with the culture of a having a 3 hour dinner as 2 servers try to operate the whole room, and no option to start said dinner before 7PM (with all restaurants closed between 2PM and 7PM).
Posted on 8/29/18 at 11:10 am to Masterag
quote:
the solution is to pay servers a competitive wage and not compel patrons to subsidize your restaurant while bending us over with $15 cocktails and glasses of wine.
They charge that much because they have to to keep the lights on. People dont know what it takes to keep a restaurant open.
Raise wages, menu items will have to go up in price. That's the only way you can stay open.
This post was edited on 8/29/18 at 11:11 am
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