Tipping in the new world

C'mon, the iconic "American small businessman" has all these expenses - rent, utilities, taxes, wholesale supplies - now you want them to pay the salaries of their employees, too? Why not just continue to let the customers do that (based on their income, the looks and attitude of the server, how much they've drank, etc?)

I keep hearing how employers can't get some of their employees back to work since they "make more on unemployment insurance" with that extra $600. (I don't quite understand how THAT works; used to be if you refused work - "ready, willing and able" went the phrase, and the next question would be if you were offered work in the past 2 weeks - you lost your unemployment and any employer would be on the phone (or website) and let the state know about that refusal.)

BUT, if that is somehow the case, I could certainly see people with jobs in states that are allowed to pay the "Tipped Employee" sub-minimum wage turning down work when they realize that all these partial openings and mid-summer blacktop "garden" seating under plastic tents likely will mean a lot fewer customers and much lower daily tip totals (unless they come across some of these 50%-100% tipping BA's ).

 

I am all for the current movement to go towards a tipless economy, I feel that everyone should be paid what they're worth. That being said, the way most of the folks working front of the house make any money in most of the US is through tips, so I tip generously. I'm probably tipping a little more than I used to nowadays.

I really liked it back when I cooked in a restaurant setting when a customer would "buy a round for the kitchen". Too many folks equate the tip with the product they are served, but those are two different worlds. You tip for service, not on the food. You're food sucked, but the service was awesome? Tip your server, and let them know, maybe you'll get a little bit of a comp, and then tip a little extra because that person just had to face the wrath of the kitchen. The food was awesome but the service sucked? Buy a round for the kitchen, still leave enough of a tip to be polite, but maybe request a different server if you go back. Management will get the hint about that person. If service doesn't improve but the food is still good, it's because the culture of that restaurant is toxic, and you should go elsewhere. The back of the house will, as always, land on their feet.

I was a mate on a charter fishing boat back when I was a teen. It didn't matter how attentive I was to folks, how many times I baited hooks, untangled lines, or whatever, my tips were a reflection of how well the folks did fishing. It's a bullshit system.

The tipping system is outdated, and is both racist and sexist, whether folks want to admit it or not. The data doesn't lie. I'd way rather know that I will pay more for an item to insure an equitable pay for everyone involved, and get great service (you know, like most of the rest of the world) than be some sort of Roman emperor at the coliseum deciding someones fate. As always, the cream rises, and those that are excellent at their jobs will go on to better and better places.

The unfortunate thing is that in the US, we view service jobs as a placeholder while you're trying to do the thing you really want to do or as something you fall into because you have no other option. The tipping system perpetuates this idea. There are a lot of people who actually love serving people, have the personality, learned how to do it flawlessly and with grace, and have decided to make it a career. At big hotels and super fancy restaurants, it is not uncommon for servers that have earned their stripes to make low-middle 6 figures.

 

I give a larger tip now for all situations that I tip. Curbside pickup of beer or food. Onsite at a few breweries recently. Indecently three of the breweries I have been to in the last couple weeks give all tips to charity.

I have also purchased a bunch of gift cards at a couple of breweries I like and one beer store/restaurant.

 

Your point is exactly McMurtry's. Most barkeeps get crap wages/benefits here stateside, so before he plays his last song, he always makes a point to say take care of the help.

I look at tipping at the bar/pub/taproom as real-life beer karma. Tip generously and maybe something good will come back your way; if not, you at least get the feeling of doing something good for someone else. And if not that, you ought to feel good for not being a miserly bastard whose rich enough to order a beer but too sorry a human to tip your server.

 

Speaking of karma.

The non tipping Mr. Pink is the only color to survive.

https://www.pulpfiction.com/what-happened-to-mr-pink

In the Tarantino world, Pulp Fiction is a sequel to RD. In a wonderful twist of fate, Mr. Pink winds up as a waiter in the Hell that is Jack Rabbit Slims. As Buddy Holly no less.

 

Vinnie Antobelli

Unless you slash my tires in the parking lot you’re getting minimum 20%. I’ve also noticed the best tippers aren’t the richest, they’re the ones who have worked in the service industry.