Would you rather servers get paid a reasonable amount of money...

[BuckyBadger]

...if it meant that we didn't have to tip?

Even if it meant that the price of your food went up, say, 15% to make up the difference.

People who have waited tables -- would you prefer a system like that, or do/did you like working for tips.

Any thoughts?

[Nika]

Yes, I would rather have the cost of the food be 20% higher (because it is!) and let this arrangement be honest. The owners would not pass on all the risk on to the servers, the servers would pay taxes, and, here is the radical idea: be expected to provide good service because it is their job.

[disneysteve]

I would absolutely prefer that. It should be like every other service industry that isn't tip-based. I don't see any reason for restaurants to be any different. Charge me what it costs, including paying the staff, just like every other business. I would be completely in favor of that.

[disneysteve]

here is the radical idea: be expected to provide good service because it is their job.

Great point. In many other countries, tipping is not the custom and they still have restaurants and good service. In fact, in some places being a server is something more people look at as a career, not just something to do for extra money or between jobs. It is a more respected occupation.

I have also traveled to all-inclusive resorts where tipping was not allowed. Service was excellent. Servers were happy to wait on us and attend to our needs not because they wanted a tip but because they were being paid fairly and treated well.

[riverwed070707]

Hm as a former server, I'm going to go with definitely not. I enjoyed waiting tables (most of the time), and I was good at my job therefore I made great money. Employers would never pay what I made while waiting tables which usually averaged out to be $15-25/hour depending on the day of the week. I also like a system where those who do well are rewarded, not just paid the same as the person next to them who does half the job. Even with a few crummy tips here and there, it was easy, fast money with a flexible schedule that was perfect for paying my way through college. I would have never done it for $8-10/hr and if restaurants set the pay, thats exactly what would happen.

[disneysteve]

Hm as a former server, I'm going to go with definitely not. I enjoyed waiting tables (most of the time), and I was good at my job therefore I made great money. Employers would never pay what I made while waiting tables which usually averaged out to be $15-25/hour depending on the day of the week.

I would have never done it for $8-10/hr and if restaurants set the pay, thats exactly what would happen.

Interesting point. Obviously, it would only work if the extra 15 or 18 or 20% added to the prices actually got passed through to the servers in an equitable manner.

[bjl584]

My friend who waitressed for many years liked getting tips. Mostly because it was cash in hand everyday, and a lot of it could be hidden on taxes. That was her point of view.

I'm not confident that not tipping and paying higher wages to servers would change much in the way of service. There would always be that person that would be like, "I get paid by the hour. I make the same whether I hussle or take my time. So, I'm not busting my hump at this job."

[Nika]

I always wondered why should it be a percentage of the cost and not a set amount for time/skill. When you hire a plumber, you don't pay based on your house value.

I'm not sure a server's argument "because I make more that way" is a good argument.

[BuckyBadger]

It does add an interesting complexity... I can eat a $12 steak at Applebees, or a $50 at Ruth's Chris. I understand why it cost more for the steak, but how is it different to bring it to me from the kitchen?

I'm not trying to be flippant. It's an honest question. Can any of the servers on the board tell me what's different between working at an expensive place, versus a more budget-type chain?

[disneysteve]

I always wondered why should it be a percentage of the cost and not a set amount for time/skill.

That's always been my issue, too. Why should the server get more for bringing my wife a steak than for bringing me pasta? It takes the same amount of work for each.

[Nika]

Another point is, it has little to do with service too. You have to tip well no matter how the service is. Because, lets be realistic here, when have you ever met a not so good employee who knows that they are not good? Nobody thinks that about themselves!

So if you tip less, they won't take it as a reflection on their work, they would attribute it to you being a cheap jerk. And nobody wants to be seen as a cheap jerk, so there is a lot of social pressure to tip well no matter what, and the entitlement on the receiving end grows.

[disneysteve]

It does add an interesting complexity... I can eat a $12 steak at Applebees, or a $50 at Ruth's Chris. I understand why it cost more for the steak, but how is it different to bring it to me from the kitchen?

I'm not trying to be flippant. It's an honest question. Can any of the servers on the board tell me what's different between working at an expensive place, versus a more budget-type chain?

I'm not a server but I can tell you as a frequent diner that the quality of staff at a high end restaurant is typically much different than that at some cheap chain like Applebee's. They are typically more mature, more professional, have better people skills and better trained in customer service. You don't find high school kids working after school jobs at Ruth's Chris.

[LivingAlmostLarge]

Prefer it built in like other countries.

[BuckyBadger]

I'm not a server but I can tell you as a frequent diner that the quality of staff at a high end restaurant is typically much different than that at some cheap chain like Applebee's. They are typically more mature, more professional, have better people skills and better trained in customer service. You don't find high school kids working after school jobs at Ruth's Chris.

I agree that they are *better* at their jobs, but I still wonder if the jobs are actually *different.* Are they given more responsibility or allowed more independence?

[YLTL_Dan]

I agree that they are *better* at their jobs, but I still wonder if the jobs are actually *different.* Are they given more responsibility or allowed more independence?

The pressure is much greater at a high end restaurant and most of the time it shows with their much higher level of service. We live in New Orleans where the service industry is a staple, and they take their jobs very seriously. There are some restaurants where you can get fired for serving the food on the wrong side or banging dishes together too loudly when cleaning off the table.