“The bill arrives at the end of your meal in a restaurant and you look to see how much you should tip — 5 per cent? Ten per cent?
Not at Noodles & Co, an American fast-food restaurant serving noodles, sandwiches, salads and soups inspired by cuisines from around the globe.
Its chairman Kevin Reddy has introduced a no-tip rule at his eateries and says that the policy has been a success.”
Cenk Uygur (http://www.twitter.com/cenkuygur) and Ana Kasparian (http://www.twitter.com/anakasparian) of The Young Turks discuss their opinion on this policy change. Turns out there’s a TYT staff member who used to be a waiter, what’s his opinion of this change? Tell us what you think in the comment section below.
Comments
What the fuck is this “pressure” all of you are talking about? If you get bad service, then don’t fucking tip the server; you don’t have to justify taking tips out of every server’s compensation because of that one bumbling idiotic episode you had about proper tipping etiquette or even that one individual’s shitty service you might have had at an Applebee’s.
So many restaurants now are raising their staff’s hourly wages, but in turn, everyone that works on that said team is now wearing a giant-sized “kick me” sign on their back; GOODBYE JOB SECURITY FOLKS!! AaronK47 nailed it! Let’s be clear, you’re an idiot if you’re expecting a huge turnout of people because you publicly announced to your customers that it is no longer fitting or necessary to “tip-out” the serving staff (not that you would expect your customers to do it either). In fact, the only people who will actually give a rat’s ass about not being “pressured” to tip their servers are the same cheap and unpleasant assholes who will notice the insane mark up on product prices you as the business owner had to put in place to fund your new salary initiative that you put in place with your staff.
If you leave a server to “make their own [immediate] wages,” WHILE still providing them with a decent hourly wage, not only are you are able to minimize staffing costs, your overall price of product can stay at a low yet profitable and favorable price that your residual customer’s will enjoy, and as a customer, you can expect a higher and more stable and pleasant rate of service if your server knows they will be rewarded by performing their job more efficiently. In a larger picture, tertiary businesses will have no choice BUT to consistently compete with each other to attract more customers; servers will try harder to make a longer lasting impression on their customers, and furthermore, a (for lack of better words) clientele will be built with each business.
So why the hell is $4 or $5 such a big fucking deal? 20% is not that big of a deal. Especially individuals such as yourselves who have the luxury and more available option of eating out! Even Anna said it! You are all sitting pretty comfortable (I’m assuming financially) in your careers! Honestly, guys, come on now, are you really going to justify that you didn’t/”couldn’t” give your server a few extra dollars because the “pressure” was just too high for you to pull out your phone to simply look up an acceptable amount? You guys are WAY better than this! It’s simple as tip or don’t tip, you guys don’t need to bitch about it.
so cheap! if you don’t like the service, leave a smaller tip. The whole “feeling pressured” thing is big BS. If you feel pressure, its because you are cheap, you know your cheap, and you feel bad about it. Plus, the example Anna gave was all wrong, big parties always get charged a flat tip rate. Waiters and waitresses are not making more than the rest of us (which is conflicting with your other argument that they are not getting paid a livable wage. Clearly if they are making more than the rest of us like you say, then the fact that they are paid less hourly would make sense! you can’t have that argument both ways). some make good money, but there’s a hard ceiling. Tipped positions are a great place for people in-between jobs, or in need of some short term money. If every restaurant abolished tipping, service would suffer, server wages would go down, and the prices of entrees would increase to cover the wages.