But that’s not what happens in tipping culture. In tipping culture giving a tip is the default action. Only a small number of customers aren’t going to leave a tip.
Honestly, the wait staff benefits a lot from tipping culture. I worked at a Fuddruckers part time after school washing dishes, and I’d occasionally fill in if a “server” was out. Server is in quotes because all they did was refill drinks and grab extra sauce. Customers placed and picked up their order at the counter.
In a 6 hour shift I’d usually walk out with over $500.
The customer is pretty much the only loser in tipping culture.
According to my rudimentary research, the average franchise owner makes $118,00 / year (take home, after other things are accounted for). If you break that into 52 weeks and 40 hour work weeks, that suggests a (very rough) $52/hour.
And your argument is that sometimes the service worker can make as much as that, if they are tipped successfully.
I personally think that - while I would prefer to live in a world where a living wage was guaranteed and we could honorably discard tipping culture - in lieu of such regulation, this seems preferable to management making that same profit and the worker being offered poverty wages.
I’m not defending tipping culture, I’m just saying that it doesn’t benefit the consumer. And it’s not like places that have tipping are cheaper than those who don’t.
We have a coffee shop in town that does not allow tipping because they pay a living wage. If you try to tip them, even if it’s just a “keep the change” they’ll refuse but offer to subtract it from the next person’s order. Their prices are lower than Starbucks for much better coffee.
You’re very obviously not defending tipping culture. I am defending tipping culture as an organic solution to a structural issue. Is it a good solution? Not really, but more equitable than not tipping in the current state of society.
Your argument so far (as it reads by me) appears to suggest we should all stop tipping and the market will magically correct itself because (sometimes?) you go to a coffee shop that chooses to be more internally equitable.
I want to believe you have some plan as to how we get to a situation where restaurants (like McDonalds) are expected to pay a living wage, but right now, hoping that they do it voluntarily strains credibility.
Can you give me more of what you propose than “maybe not tipping is better” and “I know of a restaurant that voluntarily fixed this issue”.
I just used the coffee shop as an example of higher wages not meaning higher prices, which is a super common argument against talks about using policy to get rid of the tipped wage minimum in favor of the standard minimum wage (and increasing the standard minimum wage).
But that’s not what happens in tipping culture. In tipping culture giving a tip is the default action. Only a small number of customers aren’t going to leave a tip.
Honestly, the wait staff benefits a lot from tipping culture. I worked at a Fuddruckers part time after school washing dishes, and I’d occasionally fill in if a “server” was out. Server is in quotes because all they did was refill drinks and grab extra sauce. Customers placed and picked up their order at the counter.
In a 6 hour shift I’d usually walk out with over $500.
The customer is pretty much the only loser in tipping culture.
I don’t see the problem:
According to my rudimentary research, the average franchise owner makes $118,00 / year (take home, after other things are accounted for). If you break that into 52 weeks and 40 hour work weeks, that suggests a (very rough) $52/hour.
https://franchisebusinessreview.com/post/how-much-franchise-owners-make/
And your argument is that sometimes the service worker can make as much as that, if they are tipped successfully.
I personally think that - while I would prefer to live in a world where a living wage was guaranteed and we could honorably discard tipping culture - in lieu of such regulation, this seems preferable to management making that same profit and the worker being offered poverty wages.
I’m not defending tipping culture, I’m just saying that it doesn’t benefit the consumer. And it’s not like places that have tipping are cheaper than those who don’t.
We have a coffee shop in town that does not allow tipping because they pay a living wage. If you try to tip them, even if it’s just a “keep the change” they’ll refuse but offer to subtract it from the next person’s order. Their prices are lower than Starbucks for much better coffee.
You’re very obviously not defending tipping culture. I am defending tipping culture as an organic solution to a structural issue. Is it a good solution? Not really, but more equitable than not tipping in the current state of society.
Your argument so far (as it reads by me) appears to suggest we should all stop tipping and the market will magically correct itself because (sometimes?) you go to a coffee shop that chooses to be more internally equitable.
I want to believe you have some plan as to how we get to a situation where restaurants (like McDonalds) are expected to pay a living wage, but right now, hoping that they do it voluntarily strains credibility.
Can you give me more of what you propose than “maybe not tipping is better” and “I know of a restaurant that voluntarily fixed this issue”.
I just used the coffee shop as an example of higher wages not meaning higher prices, which is a super common argument against talks about using policy to get rid of the tipped wage minimum in favor of the standard minimum wage (and increasing the standard minimum wage).