Quote:
Originally Posted by Fish
No it's not. The size of the staff is irrelevant. You must not understand what I'm proposing. What I'm talking about would not be removing any money from the cycle. It would simply be transferring 18% from the customer's tip line, to the customer's menu price. Then passing the additional profit from the 18% increase on the menu item, to the waitstaff's wage. The food would still cost the same. And customers could still tip if they would like. But the waitstaff's wage is no longer dependent on the customer's choice to tip. Because the choice is gone and that tip is now guaranteed. And the customer has no guilty expectation of saving a poor single mom or college student from the horrors of tip reliance.
It wouldn't skyrocket food prices. It would stabilize waitstaff wages and remove the confusion and guilt of the whole screwed up tipping system.
Very Overly Simplified Example:
Tip system
Turkey Sammich food cost: $3
Turkey Sammich Menu price: $10
Expected Customer tip: $2
Waiter wage: $4/hr
Waiter profit: $4wage + $2tip(Maybe)= $6/hr(Maybe)
No Tip System
Turkey Sammich food cost: $3
Turkey Sammich Menu price: $12
Expected Customer tip: $0
Waiter wage: $6/hr
Waiter profit: $6/hr(Guaranteed) + $tip(Maybe)
I think many consumers and most waitstaff would like something like that and could absolutely make it work without having menu prices double. Every other country except the US uses a system like this, and it's somehow worked just fine. We could make it work and eliminate all the unnecessary BS...
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If you get rid of the service industry and them working for tips they wage goes up way higher then that.. Minimum wage would be the lowest, then you would have a mass exodus of quality servers.. Prices/wages would have to go up more to get them back.. Unless illegals took over the floor work..
Then add Obama's healthcare system..