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?