You Know What Really Grinds My Gears? Now with 3x more gears...

[peter12]

People who make any complaint about tipping or people reporting their tips or whatever are the most ludicrous cranks.

[Wormius]

Not a fan of tipping, but I think people complaining about it because they don’t like when someone makes a pretty decent wage from it is a bit much.

I am curiously how tipping is justified in countries with minimum wage. Even if there was a living wage, I imagine tipping would still be expected?

[chedder]

Originally Posted by Wormius

Not a fan of tipping, but I think people complaining about it because they don’t like when someone makes a pretty decent wage from it is a bit much.

I am curiously how tipping is justified in countries with minimum wage. Even if there was a living wage, I imagine tipping would still be expected?

I don't think it's complaining about people making a living. My thought is if a server going rate is $60,000 per year the restaurant should adjust prices accordingly and pay them $60,000. Add $15 to my $100 meal.

We all know that will never happen. Servers won't want it because they like the tax free cash. Restaurant owners won't like it because then they look like the greedy business person cranking up prices.

[flamesfever]

I think a lot of the servers are young people in higher education, or single women, with or without kids, trying to make a decent living. I routinely pay with a credit card and a 20% or higher tip in cash.

[Locke]

Originally Posted by flamesfever

I think a lot of the servers are young people in higher education, or single women, with or without kids, trying to make a decent living. I routinely pay with a credit card and a 20% or higher tip in cash.

So you're the one thats fueling and financing the underground economy! I knew it! Even when I knew it was the Lizard-Men I knew it was you!!

[GGG]

Originally Posted by TorqueDog

Service staff generally have a lower base hourly wage than kitchen staff, so it stands to reason they would keep more of their tips given the risk to them is higher.

And yes, tipping below a certain amount puts the server in the hole for that table.

Having worked both sides of the house server is by far the most lucrative and outside of dealing with the public (which really sucks some days) is the better job.

[Johnny199r]

Originally Posted by chedder

I don't think it's complaining about people making a living. My thought is if a server going rate is $60,000 per year the restaurant should adjust prices accordingly and pay them $60,000. Add $15 to my $100 meal.

We all know that will never happen. Servers won't want it because they like the tax free cash. Restaurant owners won't like it because then they look like the greedy business person cranking up prices.

Thanks for the common sense.

[taxbuster]

Originally Posted by chedder

I don't think it's complaining about people making a living. My thought is if a server going rate is $60,000 per year the restaurant should adjust prices accordingly and pay them $60,000. Add $15 to my $100 meal.

We all know that will never happen. Servers won't want it because they like the tax free cash. Restaurant owners won't like it because then they look like the greedy business person cranking up prices.

You are living in the past. Most tips are now taxed at source due to changes in the Income Tax Act some years back. Restaurants and bars that collect and then redistribute tips are required to account for those...they are subject to payroll taxes (CPP, EI and Tax) and the only ones that don't get captured that way are cash tips now.

Restaurants get audited pretty regularly (well, they did in non-COVID times) and servers got reassessed regularly. Nobody talks about that part.

[taxbuster]

Skip the "Skip" and "DoorDash" and find a way of pickup so you can tip restaurant staff who are actually doing the work of preparing your meals. The driver is just....driving. And Skip and DD are taking a chunk off the top.

The losers from this form of "convenience"?
Restaurant cooking staff (mostly) and servers.

[chedder]

Originally Posted by taxbuster

You are living in the past. Most tips are now taxed at source due to changes in the Income Tax Act some years back. Restaurants and bars that collect and then redistribute tips are required to account for those...they are subject to payroll taxes (CPP, EI and Tax) and the only ones that don't get captured that way are cash tips now.



Restaurants get audited pretty regularly (well, they did in non-COVID times) and servers got reassessed regularly. Nobody talks about that part.

Understood. And I know the days of paying with cash are numbered. Though I'd bet there's still enough cash payment to make a difference to both restaurant owners and staff.

And that's the thing. Nobody really knows how much cash is being used. Especially not the restaurant owner's accountant. That way it's easy for everyone to say cash is never used as they stuff it in their sock drawer.

[Strange Brew]

Originally Posted by Cecil Terwilliger

When tipping is effectively mandatory, which it is, it eliminates control for the consumer. The only control is whether you’re gonna tip 18 or 20%.

And if you received service above and beyond, what’s stopping you from tipping 30%?

It just sounds like some people want to pay less for dining out.

[Cecil Terwilliger]

Originally Posted by Strange Brew

And if you received service above and beyond, what’s stopping you from tipping 30%?

It just sounds like some people want to pay less for dining out.

Not sure how you got that idea. This discussion is about tipping culture and how stupid it is.

[Strange Brew]

Originally Posted by Cecil Terwilliger

Not sure how you got that idea. This discussion is about tipping culture and how stupid it is.

I thought your point was that you couldn’t control the amount of the tip to your satisfaction. I think you can just maybe not in the way you were thinking.

[peter12]

Originally Posted by Cecil Terwilliger

Not sure how you got that idea. This discussion is about tipping culture and how stupid it is.

Get over it.

[Cecil Terwilliger]

Originally Posted by peter12

Get over it.

You’re the one having a hissy fit over a discussion on a discussion board. Maybe work on not getting triggered by every little thing. Being you must be utterly exhausting.

[taxbuster]

Originally Posted by Canadianman

Your post is an argument to increase minimum wage, not an argument in favour of tipping.


Tipping should be illegal, it's laughable that I'm expected to pay 15% of my total bill to the person who carried my food the last 20 feet. If I could, I'd tip the temporary foreign worker who harvested the lettuce.


The real solution is to increase minimum wage to be $25/hour.

Part of that tip goes to kids like mine...Sous Chefs (yes, they have their Red Seals) in restaurants where they have no interaction with customers and depend on tipouts to make up an actual living wage in the worst paid of all professions.

You're mad at someone?

BE MAD AT THE OWNERS WHO SHORTCHANGE THEIR STAFF AND EXPECT YOU TO MAKE IT UP.

STOP USING SKIP AND DOORDASH (they don't tip the resto staff, except for a few with a "community option"). MAKE SURE BACK-END STAFF GET TIPPED.

(Fair notice: I used to own a restaurant and made sure my staff were well-paid and that customers knew tipping was not necessary. If they wanted to tip - and most did - they were welcome to do so.)

[taxbuster]

Originally Posted by Cecil Terwilliger

You’re the one having a hissy fit over a discussion on a discussion board. Maybe work on not getting triggered by every little thing. Being you must be utterly exhausting.

Tell that to the people in the PGT right now. Ugh.

[GGG]

Originally Posted by taxbuster

Part of that tip goes to kids like mine...Sous Chefs (yes, they have their Red Seals) in restaurants where they have no interaction with customers and depend on tipouts to make up an actual living wage in the worst paid of all professions.

You're mad at someone?

BE MAD AT THE OWNERS WHO SHORTCHANGE THEIR STAFF AND EXPECT YOU TO MAKE IT UP.

STOP USING SKIP AND DOORDASH (they don't tip the resto staff, except for a few with a "community option"). MAKE SURE BACK-END STAFF GET TIPPED.

(Fair notice: I used to own a restaurant and made sure my staff were well-paid and that customers knew tipping was not necessary. If they wanted to tip - and most did - they were welcome to do so.)

Don’t at most places tip outs go to the kitchen regardless of if the customer tipped or not and is based on bill total not tip total? Maybe that’s changed with most tips being non cash these days.

The implications of skip the dishes on house tips is something I had never considered before.

Sous Chefs probably have the worst income to education cost ratio especially for how much pleasure they bring people. Has to be one of the more underpaid professions.

[Coach]

Originally Posted by taxbuster

Part of that tip goes to kids like mine...Sous Chefs (yes, they have their Red Seals) in restaurants where they have no interaction with customers and depend on tipouts to make up an actual living wage in the worst paid of all professions.

You're mad at someone?

BE MAD AT THE OWNERS WHO SHORTCHANGE THEIR STAFF AND EXPECT YOU TO MAKE IT UP.

STOP USING SKIP AND DOORDASH (they don't tip the resto staff, except for a few with a "community option"). MAKE SURE BACK-END STAFF GET TIPPED.

(Fair notice: I used to own a restaurant and made sure my staff were well-paid and that customers knew tipping was not necessary. If they wanted to tip - and most did - they were welcome to do so.)

It’s not even necessarily the business owners either. They are being squeezed by the same higher rents, higher food costs, and higher wage demands.

Commercial land owners and suppliers making bank off inflationary pricing across multiple industries is WGMG

[81MC]

Originally Posted by taxbuster

Part of that tip goes to kids like mine...Sous Chefs (yes, they have their Red Seals) in restaurants where they have no interaction with customers and depend on tipouts to make up an actual living wage in the worst paid of all professions.

You're mad at someone?

BE MAD AT THE OWNERS WHO SHORTCHANGE THEIR STAFF AND EXPECT YOU TO MAKE IT UP.

STOP USING SKIP AND DOORDASH (they don't tip the resto staff, except for a few with a "community option"). MAKE SURE BACK-END STAFF GET TIPPED.

(Fair notice: I used to own a restaurant and made sure my staff were well-paid and that customers knew tipping was not necessary. If they wanted to tip - and most did - they were welcome to do so.)

I hear this, and I mostly agree.

Except, like, no one, shares this sentiment with any other trade. You think anyone gives a #### I’m underpaid as a red seal AutoBody guy? It’s not a battle between workers, they’re mostly all hard jobs. But future prospects and income are a massive consideration when choosing a trade. Props to anyone who does cooking because they love it, but that’s sort of on them at that point, no?