Quote:
Originally Posted by ct
Ok, so take that 18% and instead of hoping the patrons leave that as a consistent tip, and give it straight to the wait staff. Ok they get an 18% lift in income, so now they make $3.54/hr instead of $3.00 for that table. Now guess what, the bus staff, host staff, and bar staff don't get tips either, so now they need 18% per check. so how many tables at one time to get 18% from each to make a decent wage?
Your food cost will skyrocket, and still these folks won't make much money.
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Sorry, but none of that is my problem. Which is why the tipping system fails. Because the restaurant tries to make it the consumer's problem.
It's all unnecessary. It doesn't have to be that complicated. And no, food cost wouldn't skyrocket. It would certainly go up, but it wouldn't skyrocket. You wouldn't need to provide much if any additional money to the system. It would simply be transferring the responsibility of that 18% from the inconsistent consumer, to the the restaurant. Consumers would still pay the 18% in terms of additional food price, but the neat bonus is that the waitstaff would be guaranteed a wage. The only thing it would remove from the situation is the portion some patrons might tip above and beyond 18%. But in the long run, that could certainly be addressed. And you could still allow patrons to tip. You would just be removing the possible inconsistency that occurs because it relies on the consumer's judgement/satisfaction/current mood/whatever else.