posted on Feb, 3 2013 @ 07:12 AM
Since this thread had side tracked upon the root issue of tipping, espacially amongst tipping and non-tipping nations, let's then deal with the
economic truths of tipping - Productivity, with focus upon the F&B industry and not others.
1. Everybody talks about a min.wage, but how much should min.wage be? In London, if you are paid US$10/hr, you can hardly pay for the rent. Similarly,
neither can one hope to survive on that figure in New York with the high rentals, let alone talk about saving enough to start a family or buy an
A min wage should be sustainable, but for who? Employer or Employee? There's a difference. Sustainble for life of employee would mean more than
$10/hr in cities. Sustainable for Employer means lower than that or he will be bankrupt soon, as he will pass on wage rise onto prices and consumer
will either give up or have a smaller pool of customrers.
Thus, becareful when you call for supposed 'min wage'. The experiences of unionized workers being laid off due to such demands and the outsource and
outflow of establishments would be a good reference to refer for consideration of such calls.
2. If one is paid min wage, the employee will work to the minimum standards. Unfortunately, there is NO real min standard in F&B industry, for each
day brings new customers, demand types, creative competition, etc. The server is not the manager, and will only follow instructions, and not act upon
initiatives. He is not paid or rewarded to do so.
However, if one is given a low pay, but unlimited earnings if he can help pull and maintain customers, it would make him crack his mind to work harder
inorder to earn more. Such was how capitalist america's tipping culture came about, and is its contribution to the success story of innovative
america where rewards awaits those who use their minds and hands.
Many american servers do make a lot of money over the weekends or on corporate functions based upon such productive model, so much that a 8% tax had
to be imposed upon them to share that circulated wealth to keep it circulating.
Thus, in America, tipping had became a tradition and social ettiquette. No american will seize you up with a gleaning eye before serving you, but
treat you like a VIP. If you feel you had enjoyed your meal, only then do you need to tip, but if not, american servers too know that they must be
lacking somewhere and will not chase after you, nor do they chase after the poor, widows, unemployed for tips. Servers are humans too.
It is only the El Cheapos that make servers angry for their efforts and attention, whom had taken advantage of their good will, service and sacrifice
And it is these El Cheapos that probably cause establishments to come with Mandatory tipping, to ensure everyone helps contribute, otherwise the
american system will have to be rehauled and go the UK style - low wages, lousy food for cheap price, snotty 'can't be bothered' service.
Fast food joints in US don't count and needs no tipping, as they do not serve you nor give you the attention that you deserve the way of a full scale
restaurant. Nor a grocercy store whose primary focus is for you to serve yourself, or the cleaning contractor who does not serve you individually at
all but your establishment.