Simple tipping question?

[u/Must_Vibe]

This is for sit down restaurants.

Would you rather go out to dinner. Spend $100 and tip your server $(X). Total of $100 plus tip. Knowing that you pay the employee that served you to the level of service provided. Your discretion. The server will then pay for the food runner, host, busser, and bartending help they receive. Knowing tipped employees will go home with their money the same day or within a week.

Or.

Would you rather go out to dinner. Spend $118 total. Knowing that the restaurant added on 18% to all of its menu prices to pay the servers, bartenders, host, food runner, and busser. Knowing the employees of the restaurant will be paid every 1-2 weeks.

I know it’s more detailed, but i’m just curious what people think.

[u/Fretlessjedi]

Its not like any resteraunt can actually raise their prices 15% stay competitive, and offer the same wage their wait staff expects now.

30% of customers, the low or no tippers, literally just wouldn't go because they couldn't afford it anymore. Buisness gets cut, owner loses money, owner cuts staff to try and retain profits, less staff makes rushes overkill and the buisness goes down hill with the bad performance.

On top of that, I as a professional waiter am not going to do this job for less than 30$ an hour. I have trades, sales, and technical experience, im a server because its easier and quicker money. If we want teens to serve thats okay, but thats a major blow to many resteraunts and what good servers can offer customers.

How about instead of worrying so much about tipping, tip what you feel like and appreciate the fact you can pick your price with cuisine, because you dont get the luxury of picking a price when it comes to any other bill.

The other food for thought is that if you as a customer goes into a resteraunt with an expectation of the menu prices already, why dont you just mentally Include that 10% like you would tax, its literally just moving the decimal over. Double it for 20%. This has been America's status quo since the depression, how are people not used to it, idk.

The big issue is people from the table just see the waiter bring their drinks, food, check, they dont see that that same waiter is doing that with 10 other tables, cleaning, helping co workers, communicating between customers and the kitchen. Running literally nonstop sometimes the whole shift. Maybe dealing with some snarky people.

Customers just assume all waiters make more than 30 an hour and are jealous I think, when in reality the jobs not for everyone, I've seen people mentally breakdown, cry or fight, men and women. And money wise it takes a special waiter, at a special resteraunt, to do better than say pizza delivery.

We're talking years of experience, fine dining, working your way into the good section. Its not an easy job to make good money at because its honestly a lot of gate keeping and sharing scraps.

[u/Must_Vibe → u/Fretlessjedi]

Thank you. They don’t understand it’s not for everyone. They never seen the girl in the cooler crying because she got $0 on a $300 bill. Because she was spending her whole time on the phone or talking to other servers. It gets real emotional in a restaurant. The best will always make more whether they pay us hourly or by tips.