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‘Pure greed:’ Etiquette expert explains why tipping has gotten out of control
(www.clickorlando.com)
this post was submitted on 12 Nov 2023
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But what about the inherent coercion of capitalism? The fear of having your food spit in is a kind of coercion, but despite the system being broken, people who rely on tips need that money to survive
It's a messy issue. If everyone refused to tip as a matter of course and they were paid a living wage I think things would be improved, but on a more immediate and direct level you're reducing their pay
It's a systematic problem... Maybe it can be handled individually, but that will create a lot of issues until the pressure of individuals can prompt systematic change
I would rather they felt the pressure to move on to different employment (if they can find it) than deal with the uncertainty and fickle nature of tippers
Where I live some restaurants have started requesting no tips because they pay their workers what they're worth. If those are around when I go out, I go there. In their absence I don't tip
Other countries of the world have it figured out, why can't the U.S? We can be better. Sometimes you have to take a hard stand that feels counter-intuitive to the causes you believe in, in order to push things in the right direction. Do I feel bad about not tipping? Certainly. But I want change for the better and that requires applying pressure to the right places
I'm not ideologically opposed to what you're saying - I agree with the end goal, I'm just worried about methods. I'm even fine with tipped employees suffering for a bit during transition
But changing jobs is purposely difficult...I don't think that's a fair demand through effectively reducing their wages
On the other hand, you brought up something great - if you have places around that have transitioned to a living wage, why not push to go there instead? Restaurants can make this change in a couple weeks if properly motivated, but it would take months of employees struggling until they leave to affect that level of change, and I'd argue a restaurant is more likely to look around and adopt a better business model when their customers dry up than to realize the reason they can't keep staff is due to tipping expectations
I'm all for your strategy to pressure the holdouts once the tides have turned in an area, and maybe your area is at that stage... But I don't think most of the country is nearly there yet
For sure. It's just that the last time I was out I wasn't able to do that. (An old employer had asked me to help out for the day on short notice, and I was on foot because driving/parking in the area is an expensive nightmare and there wasn't enough time to take a bus)
Frankly I'd rather make food at home. I'm a decent cook and don't have to be concerned with morality at all :)