They don’t actually want that. There are millions of service industry workers and they are the biggest defenders of the current tipping system because they can often make $20, $30, $40, $50+ per hour in tips while simultaneously pretending they aren’t paid well
legit - life long bartender friend has been outpacing me (desk job) for decades. He's comfortably into the six figures. They get a hefty 'discount' on taxes as well I believe.
They also generally don't report cash tips (because why would you) so a decent chunk of their income is untaxed. Unless that is what you meant by discount.
Paid well, and yeah it is, for a server. It's not servers who want to get rid of tipping culture, it's the customers. For some reason redditors seem particularly clueless about this.
If a customer doesn't tip, server gets mad, but they still make bank on their other tables... it's normal for them to get a non-tipper once in a while and be mad about it.
Tip or don't, up to you. If you don't tip somewhere you're expected to tip, I'd advise not going back there again. Meanwhile, your non-tipping isn't going to flip a culture overnight. Good servers in bars/restaurants make more money the way things are now than they would if things were the way you want them.
I was about to say the same of $2000 per week times 52 weeks, until my eyes glanced further down and saw your post. Maybe they are solely considering post-tax pay?
A lot of servers don’t work anywhere near 40hrs/ week, particularly at upscale dinner venues but also just generally employers want to keep everyone below the “full time” threshold so they don’t have to offer benefits like health insurance.
Very few servers have a problem with the current system. (As a customer), I agree tipping culture is out of control but people in the industry know what they’re signing up for & are fine with the trade offs. Generally speaking you sacrifice consistency & benefits for flexibility & less hours.
While I was in school I worked at a fine dining restaurant. Shifts were 4-6hrs because we were only open for dinner 5-10pm. No one was working more than a 27hr week max. It averaged out to $50-100/ hr. No one was complaining about a $1,500 20hr work week.
Edit to add: This is obviously an extreme example because it was fine dining, with commensurately high prices. However the point still applies, albeit on a sliding scale, to the industry at large.
Yea, definitely, I am not disagreeing at all, but if the prior commenter wants to compare hourly wage to annual salary in the US, they should clarify if less than 40 hours per week so their own math adds up.
I've known many in the industry around here working 40+ hours per week (albeit sometimes two jobs...I couldn't imagine juggling two work schedules myself, I don't know how they do it).
On the flip side, I've also known a few with full on six figure salary jobs making less than $30 per hour after considering all the hours they have to put in.
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u/[deleted] Aug 28 '24 edited Aug 28 '24
I genuinely feel like moving to the US just to open a restaurant and pay my staff a living wage
Edit: This is probably the most controversial comment I ever posted.