“European restaurants pay staff like any other profession and workers don’t rely on tips, so customers assume they’ve already paid for service”.
Europeans are right on this one. The more years go by, the more I find tipping to be ridiculous. Tell me upfront what you expect, then I’ll choose where to eat. Managers must adapt to customers, not us do their minimum wage employment practice.
You can’t even buy a non-alcoholic drink at most of these places for what they’re paying as an hourly wage.
Of course, there’s also the problem that most waitstaff make way more than the business would ever pay them and generally prefer tip+minimum.
It’s the reason that we never stopped doing it. The business owners don’t want to stop, the staff doesn’t want to stop. The patrons have no measure to see if they’re getting fucked, so we just deal with it.
“European restaurants pay staff like any other profession and workers don’t rely on tips, so customers assume they’ve already paid for service”.
Europeans are right on this one. The more years go by, the more I find tipping to be ridiculous. Tell me upfront what you expect, then I’ll choose where to eat. Managers must adapt to customers, not us do their minimum wage employment practice.
You can’t even buy a non-alcoholic drink at most of these places for what they’re paying as an hourly wage.
Of course, there’s also the problem that most waitstaff make way more than the business would ever pay them and generally prefer tip+minimum.
It’s the reason that we never stopped doing it. The business owners don’t want to stop, the staff doesn’t want to stop. The patrons have no measure to see if they’re getting fucked, so we just deal with it.
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They actually get angry and insulted at “just” 10% to 15%. The standard has somehow risen to 20% at a minimum!
My standard is 10%. If they get angry with me, their boss becomes the end recipient.