NDP wants restaurant, bar owners banned from staff tips

[diverdown]

I always believed any aspect of the cost of running the business, from an owners perspective, were to be covered in the set prices for the product which customers purchased. That way the revenue stream to cover those costs are guaranteed under the business plan. Saying you need to cover operational cost from subjective possible gratuity revenue seems to me to be a sign of a bad business model. (or just gouging for additional profit)

I pay tips to the server, what the server does with that gratuity should be solely their decision. Who has helped and how much they have helped I am sure varries from day to day. The server should have the right to decide when and how much to compensate support staff. (knowing full well that their future success depends on being fair with that support staff).

Have to say I think the more socialist model would be guaranteed percentage distribution of all income to all persons based upon their percentage contribution but I was never a good socialist toke.

 

[CapitalGuy]

Toke ... I've been in food and bev service for years. In answer to your question ... yes people really want to tip.

A server can make or break your dining experience. I've mainly worked fine dining so I know how important it is when someone is paying top dollar for their meal and wine that their server also be of top quality.

A server who greets your warmly, remembers your order, and all your specific modifications, one who refills your water (and remembers you don't like ice for example) one who doesn't break the cork and knows how to properly decant and serve your wine, one who treats your guests like they are his/her guests, one who makes your children feel comfortable, and brings them some crayons, one who is friendly without being familiar... you know what I'm talking about if you have ever had one. I am happy to tip up to 25% when I get an experience like that. These people earn every goddam penny.

Support staff such as bus-people, hosts, dishwashers, line cooks, usually get a tip out and its well deserved. Their support is crucial for a successful service and their wages are too low. My son is apprenticing to be a chef and he's well underpaid for his level of skill and value as an employee.

Funny ... I almost made as much in tips when I was serving fine dining as I do working as an indy SP ... but now I have a fraction of the stress, no long hours, no scheduling difficulties and catty personalities. And no owners stealing my farking tips.... lol.

I read that you are in the industry .. may I ask what position?

You overestimate the importance of a waiter to my dining experience. You describe someone who is simply doing their job. And that's all I want from them. The idea of paying someone extra for not fucking up my order, resonates only with people in the industry who think they are entitled to my money for doing their job. Fuck that.

I tip 10% to servers who do their job, more to servers who go above and beyond, and I stiff servers who fuck up in a major way or who demonstrate a lack of professional awareness. Example: a waiter last week charged me for 2 beer when I had had 3 beer with my meal. I point that out to him when he comes to get my payment and with zero time lag he says "that one's on the house". He not only got his 15% but I tipped him the price of the free beer, since he demonstrated his professional awareness and recognized the importance of making the customer happy in some small way, thus making an impression and assuring repeat business. So I reward him with a bit of extra cash. On the other hand, the bubble head who ignores me while she chats with whomever on the phone, or who busses dirty tables or fills the dishwasher while I sit there waiting to order (without having the common sense to say "hi there I'll be right with you, sorry" to let me know she knows I'm alive, gets fucked over on her tip. Normal service gets a normal tip - certainly not 25% for doing their job without fucking it up.

 

[CapitalGuy]

Aside fom the owners taking part of the tips. I think the bigger issue is making the wait staff pay tax on their tips. I've known several bartenders who make big coin in Toronto. Much more than honest, hardworking folks who PAY their taxes, who never claim any of the cash.

I don't much care for tax cheats, if I have to pay taxes then I have no sympathy for those who don't. It's not that hard to serve food or drinks. Not as hard as menial labour jobs where workers pay honestly.

I spent 3 weeks in a hotel recently while I was training some junior managers, and I had more than a few meals and drinks in the hotel bar, all charged to my room. When I checked out, for every meal or drink charge there was a separate charge for "dining room gratuity". Not an extra charge - they had simply broken down my charges to annotate food/drink costs and gratuities separately. I'm not sure why. Perhaps some travellers can't claim tips through their employers? Or was it because they separate tips for tax purposes? It was the first time I'd seen that spelled out separately, anyhow.