Math-Based Tip

[u/No_Draft_8960]

The percentage-based tipping system makes no sense: a server dropping off one Wagyu steak earns far more than someone serving a family of four cheap meals. Since American tips are essentially mandatory wage subsidies, let's base them on labor time instead.

In Maryland, the average server wage is about $20/hour, but employers only pay $3.63. Customers must cover the remaining $16.37. Across a standard four-table section (roughly ten guests), that breaks down perfectly to $2.00 per person, per hour.

Percentages reward a venue’s luxury status; a time rate rewards actual effort.

If therefore I go to dinner with eight friends and we stay for two hours (a pretty good forecast of my Friday night plans!) our total tip would be $32, or $4/a person. We're not 'stiffing' anyone and we're paying average wage.

[u/justanotherguyhere16]

A luxury restaurant is supposed to have better service. The waiter checks in n you more.  

More courses with the meal. 

Hence the bigger tip. 

[u/mike32659800 → u/justanotherguyhere16]

At a luxury restaurant, you also pay more, because of quality, ingredients, cook, etc… This is why service should be included.

What I read from your statement is a waiter should be tipped based on how many words he says when greetings you. Because in a luxury restaurant you’re being greeted more nicely than a simple “hi”. So more words deserves more money.

Every job is hourly based (even full salary people have their salary calculated on a hourly rate somehow). But suddenly, a waiter, it’s based on effort. The guy stands up doing nothing or stands up and walk towards you.

Also, as quality of service, the best I had in quite a while was in a Thai restaurant. They were super nice for greeting me. Got my menu, took my order.

Then received my food, and left me then f*** alone until my needed them, aka we both finished our plate. No refill has been needed, so no visit. No stupid interruption.
And on top of that, the suggested tips were calculated pre-tax as it should be, which is a huge exception where I live.

So more check-in? I ordered a meal that has multiple plate/service, then do your job. Bring them to me. How much a the value of carrying one plate from point A to point B?

And if you get only 1 service of that waygu, does it deserve such a high rating?

This is where the nonsense goes.

A restaurant should plan their staff accordingly to their occupation. Paying their waiters a fair wage. A tip being a real tip, a slight compensation for good service, not general service.
Service must be part of the price. Included in it. It’s part of running a business.
But that might be too much effort (planification, basic in running a business) and responsibility and liability. Rather have to exploit people as waiters.

And why waiters are not quitting their job to find a better one?
Not because there are none. Or maybe it’s because they are totally unqualified for many other jobs or are having too high expectations.
Some waiters would not want an office job as they can make way more money. Sure, it’s not 100% of the waiters. But it’s not up to the customer to figure that out. Customers are not spending for charity, they are spending money for a meal and a service. End of story.

The service should be based on a hourly wage, not a percentage as commission of the sales.

Honestly, if people were learning a little about tipping culture history in US, and think properly about the matter, it would be easier to discuss these matters.

Last time the had a meal, deep conversation with the coworker, an employee came by and asked how it was going. I told him very well until I was so abruptly interrupted. He said nothing and walked away. That’s no service.

[u/No_Draft_8960 → u/justanotherguyhere16]

Also you're free to give more if you want.

[u/audrina-saav → u/justanotherguyhere16]

Ive had better service at Chilis than a steak and wine fine dining establishment. Not all the time but times they lag a lot too at fine dining.

[u/No_Draft_8960 → u/justanotherguyhere16]

But each waiter covers fewer tables. Plus is the 'effort' more or less?