As someone who's spent about 13 years serving at various restaurants, I found this NY Times Magazine article really interesting.
The meat of the article is about a hipster restaurant in San Diego that's outlawed tips. Instead, an 18% service fee is tacked on to each check, and that fee is then divided between the servers and kitchen staff. If patrons are adamant about tipping more than the 18%, they're encouraged to donate the excess money to the charity of the month. Over the past two years the restaurant has gathered over $10,000 for charities.
The article goes through the history of tipping (there's a reason the words "server" and "servant" are so darn similar), the economics if it (tippers pay out about $42 *billion* a year in America, and servers only claim about 40% of that to the government), and the ethics of it (why are servers tipped when kitchen staff aren't - especially when they're the ones responsible for the quality of the food?).
Neato.
The meat of the article is about a hipster restaurant in San Diego that's outlawed tips. Instead, an 18% service fee is tacked on to each check, and that fee is then divided between the servers and kitchen staff. If patrons are adamant about tipping more than the 18%, they're encouraged to donate the excess money to the charity of the month. Over the past two years the restaurant has gathered over $10,000 for charities.
The article goes through the history of tipping (there's a reason the words "server" and "servant" are so darn similar), the economics if it (tippers pay out about $42 *billion* a year in America, and servers only claim about 40% of that to the government), and the ethics of it (why are servers tipped when kitchen staff aren't - especially when they're the ones responsible for the quality of the food?).
Neato.
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