ironchef
Executive Chef
The Z said:I have a problem with 'required' tipping. How is that different from a surcharge? I agree that food service personnel should receive a liveable wage. I think it's completely inappropriate to pay someone less than minimum wage with the belief/expectation that it will be supplemented by tips.
Additionally, I believe that tipping should be a reward for exceptional service that should go directly to the individual for whom it was intended. A lot of places require that all tips be placed into a common pool that is divided evenly at the end of the shift.
Read my posts again. They should help you understand the business aspect of it, and give you a better understanding of how the industry works.
You live in Vegas, ask the employees there what they would like. I guarantee that they will say that if they cannot get an hourly rate which is equivalent to what they make now, there is no way in h.ell that they'll want to do that. If working for tips was such a bad thing, then why do so many people do it? They all know that they'll make significantly more money waiting or cocktailing than ringing up items at Walmart.
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