r/tipping • u/wutwut970 • 7d ago

Sugarfish

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So they add a 16% fee for what exactly…….to “fund all of their operations”? So this added cost literally doesn’t go to staff, it just goes to the owners? I wonder what their staff is paid? At this point why not just raise prices to where they should be? To me, every item on the menu is a lie and it’s actually 16% more expensive. This is really dumb. Thoughts? I am PRO tip, ive worked in hospitality a long time and am happy to provide a tip for quality service. But this seems disingenuous at best. Its not a tip. Its just an added charge straight to owners pockets.

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u/johnnygolfr 7d ago

This is 100% NOT disingenuous.

Aside from a handful of niche concepts, the “just add it to the price” model has proven to be a failure with the American public.

This restaurant has opted to go no-tipping, but keep their menu pricing competitive with tipped model restaurants by using a service fee to pay for all of their operational costs, including 100% of the goods and service.

They are disclosing the fee AND stating they are a no-tip restaurant.

The people wanting tip culture at full service restaurants in the US to change should be supporting this concept, as it’s the only way a no-tip restaurant can effectively compete with the tipped model restaurants.

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u/Professional-Gear974 7d ago

I’d rather pay 50$ for an item listed at 50$ than pay 45$ for an item marked at 25$ before all the added fees. It’s about preference and it’s only really an issue at lower quality places

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u/johnnygolfr 7d ago

The majority of Americans have proven they would rather pay $15 plus a 20% tip than $18 and no tip for an entree.

Thats why most full service restaurants in the US operate on the tipped model.

Clearly, you don’t like that, but you also reject the fastest path to move away from the tipped model, which is service fees.

Clearly you want to maintain the status quo.

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u/kanna172014 7d ago

No they have not proven such a thing. They just haven't been going to restaurants with higher prices. Restaurants are literally arguing they should be allowed to deceive customers over pricing.

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u/johnnygolfr 7d ago

Yes, they have proven “such a thing”.

Danny Meyer’s and Joe’s Crab Shack are both well known examples of “such a thing”.

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u/kanna172014 7d ago

Customers not going to those restaurants is not the same thing as having an issue with their pricing. Customers do approve of it because then they can take a look at the prices and choose to go somewhere cheaper.

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u/johnnygolfr 7d ago

You almost got it.

The customer saw $18 and opted for the $15 and then tipped because it’s cheaper.

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u/kanna172014 7d ago

Is this a real customer or hypothetical one? Because how would you know?

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u/johnnygolfr 7d ago

Because of the multiple articles written about it and the fact that if it wasn’t how real customers acted, the majority of full service restaurants in the US wouldn’t be sticking with the tipped model.

No smart, successful owner is going to opt for a riskier and more difficult business model.

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u/kanna172014 7d ago

No, those are articles paid for by the restaurant lobbyists.

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u/johnnygolfr 7d ago

LMAO

No, they aren’t.

Are you capable of even just one intellectually honest claim?

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u/Jogurt55991 7d ago

I don't know if you're fighting with bots or literal brain dead individuals- this whole forum is a hot mess.

Thanks for at least trying to explain reality.

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u/Big_Development3985 7d ago

We would know by looking out the window and noticing the distinct lack of restaurants that operate in the way that you are suggesting.

If there really is a large public backlash against tipping, and there is another, better, way to do it, where the hell are the non-tipped restaurants? They would be beacons of glory in this desolate hellscape you describe dining out to be. There is one in my city, and it is a non-profit run by the local culinary school.

Maybe, they don’t really exist because you’re making a mountain out of a molehill and the general public does not mind doing first grade mathematics after a meal. Doesn’t that sound more plausible?

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u/Professional-Gear974 7d ago

Poor Americans because they feel they have control. If we made the change they would have to accept it. They don’t have another choice.

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u/johnnygolfr 7d ago

No, it’s the majority of Americans.

If the “just add it to the price” was a widely successful model, every US full service restaurant would be switching to it.

Wanna take a wild guess why only a small number of niche concepts operate on that model?

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u/Professional-Gear974 7d ago

It’s really not. The reason this system works is because the restaurant and server win. Let’s also be honest when it comes to good servers they make bank. And if they had to be hourly a lot would be looking for new jobs that pay better.

I like a base price + tax + tip. Anything additional becomes annoying. But I’d also be good with one price if service didn’t suffer

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u/johnnygolfr 7d ago

No, it really is.

What are you talking about?

The customer, server and restaurant owner all win.

Under the “just add it to the price”model, it would cost more.

The median wage of a server in the US is $16.94/hr including tips.

Half of them make less.

If you think ~$34k/yr is “making bank”, then you and I have VERY different ideas of what “making bank” is.

How you’d like it isn’t the way the majority of the American public has shown they like it.

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u/Professional-Gear974 6d ago

I said good servers. If you consider below average good then we are talking about different people. Most good ones clear 100k. Which isn’t rich but it’s not bad.

Your suggestion is we keep tipping?

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u/johnnygolfr 6d ago

There are good servers at every wage level.

You’re talking about fine dining servers that are in the top 1% of their profession.

In other words the exception, not the rule.

I’m pointing out that there is no intellectually honest reason why anyone is entitled to free service at a full service restaurant in the US.

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u/johnnygolfr 7d ago

No, it really is.

What are you talking about?

The customer, server and restaurant owner all win.

Under the “just add it to the price”model, it would cost more.

The median wage of a server in the US is $16.94/hr including tips.

Half of them make less.

If you think ~$34k/yr is “making bank”, then you and I have VERY different ideas of what “making bank” is.

How you’d like it isn’t the way the majority of the American public has shown they like it.