Comment on higher wages for the servers... by the customers. Fnbs
jumperalex@lemmy.world 10 months ago[face palm] that is an amazingly important point I hadn’t thought of, now heard discussed before, about the service fee vs actual increase hourly wages. I mean it’s totally obvious now that you said it.
And I really do agree with taking the risk vs the reward. I will only say that there IS a place for balance and reward for performance. I think the current tip system is tilted WAY WAY WAY too much to the server’s risk and needs to go away. I think restaurant margins are actually too thin to go 100% wage based and put all that risk on the owners. I fear the bankruptcy churn in restaurants would be too much.
And yet it seems to work out in Europe so I’m probably wrong.
tony@lemmy.hoyle.me.uk 10 months ago
In Europe everyone charges what’s needed to pay the staff, with varying tip/no tip cultures. There’s no added risk. In the US unless everyone suddenly switched at once (eg. making tipping illegal overnight) then the restaurants that increased prices would be taking a financial risk because it might drive customers away.
In truth, food price probably works out about the same anyway… in the US the menu price has service charges tax and another 20% added on top of that for a tip. In Europe the price on the menu is what you pay. . it already includes everything except the tip, and tipping is voluntary for good service.
NathanielThomas@lemmy.world 10 months ago
I was in Germany in May and I didn’t tip at all for the first 2 weeks. Then I was having a conversation with my aunt and she said she leaves 10% and I began to feel bad about all the places I didn’t tip.
On my last night I took everybody out to dinner and it came out to 190 Euros, so 10% would be 19 Euros. But then I put down 250 Euros by mistake (not recognizing the right bills) and the server came up to me and said this is too much and he gives me back the money.