QUESTION: Do you think more businesses should adopt a no tip policy?
© Copyright 2023 Claycord News & Talk
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QUESTION: Do you think more businesses should adopt a no tip policy?
Subscribe to our newsletter!
© Copyright 2023 Claycord News & Talk
Yes. The most absurd request was from the California Fish Grill ordering computer. I stiffed it since I did all the work. .
I agree with you, CFG wanting a tip when I did everything but cook it. The poor man next to me was having a hard time ordering & no would help him, so I did & got his order done & he handed me his card to pay & hard no to the tip also.
That’s the restaurant I’m mentioning above! Outrageous!
Not if it increases prices – otherwise you could get lousy service and pay for it anyway
Leave it up to the customer, if they want to tip, fine. If they don’t want to tip, that should be
fine too. What bothers me about tipping is when a tip is to be expected, when they add it
to the bill, or when there is a tip jar. It’s arrogant and presumptuous, which indicates to me
that there is a feeling of entitlement. Another thing that bothers me is the percentage that
is to be expected. I’m not about to subtract the tax and do the math to figure out how much
I should tip, I will tip an amount I think they deserve.
Several years ago, I treated some friends to dinner at a pricey French restaurant. When
the check came, I placed cash in the folder along with what I thought was a very generous
tip. I assume the waiter didn’t think it was generous enough and returned the tip to our table. In my opinion, it was rude and insulting, so I took my tip back, and we walked out of the restaurant, while the waiter stood there looking flabbergasted.
I doubt the waiter was “returning your tip because it wasn’t generous enough.” He was probably giving you your change from the amount owed. Then you tip afterwards, unless you tell the waiter to keep the change ahead of time. He has no way of knowing how much you were tipping, but he does know the amount of the bill and the change owed to the customer. To assume he was “returning your tip” especially if it was a generous one is absurd. Come on.
Tipping controversy is tip of a much larger iceberg.
Restaurant margins average 3 – 5 %. Went out to breakfast at well known antioch restaurant, was shocked at increase in prices. We’ll be making breakfast at home.
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Why the minimum wage hike in CA ? ? ?
Not unusual for some restaurant workers to be on public assistance.
Hmm, how to reduce number of people on assistance? Force employers to pay more, to a point an employee no longer gets assistance. Minimum wage increase had opposite effect, increasing number of people needing assistance and out of work.
Well done liberals ! ! !
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Washington state tried same thing a few years ago and it’s been a disaster.
First off employees asked for fewer hours, enabling them to still qualify for assistance.
Employers facing increased labor costs, eliminated jobs, combined jobs, operated with fewer employees and increased menu prices driving reducing number of times people dine out.
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Denver increased minimum wage, EFFECT, in one year 183 restaurants went out of business.
Demand for public assistance increased.
Went into a local restaurant and had to enter my order on a screen myself, and paid at the screen. It asked me how much tip I wanted to leave! What! I had to enter the order, secure my payment, and pick up my order from the counter when it was ready. Who was I tipping?
Well the computer, of course. You can only hope the computer will remember you next time you come in and expediate the order, ha, ha. I agree in case no tip is warranted.
As soon as No Tax on Tips begins, businesses should encourage tipping more, in the hopes that the increased, untaxed revenue will postpone the next time they have to increase prices.
yes.
If that policy is adopted, I assume the restaurants will just add a percentage to the bill, like they do in Europe. I suppose it will make things easier for the customer they don’t have to think about it, but if the establishment add 15 percent, it will discourage the customer that might want to tip 20 percent or more. Some people are generous tippers, if the food and service is good. I assume they could still leave a little extra if the service was outstanding. A good server would probably prefer it left up to the customer because most likely they would make more. Those new to the profession, and those not at the top of their game would probably prefer it added to the bill.
I’m not adding anyone to the list of people I tip.
Also not taking anyone off the list if the service is adequate.