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> for a low wage job with grueling hours? Maybe it shouldn't be such a low wage job, if [good?] talent is in short supply? Just a thought. I for one would b
by Swizec 11y ago
> for a low wage job with grueling hours?
Maybe it shouldn't be such a low wage job, if [good?] talent is in short supply?
Just a thought.
I for one would be happy to pay higher prices, if it meant we could avoid the whole 20% restaurant subsidy (tips) song and dance. Charge me a fair price and I'll pay you a fair price. There's no need for the whole "And oh yeah, we don't pay our staff enough so you're a bad person if you don't pay extra".
- spitfare 11y agoYou're talking about serving/wait staff, whose hours are significantly shorter and wages (including tips) are significantly higher than cooking staff, which is what the parent comment was actually talking about.
- Swizec 11y agoOk, let me try that again: I for one would love to pay higher prices so the entire staff can get paid normal wages and I can get tastier noms.
- abalone 11y agoSF restaurant prices have in fact already gone way up. ("The biggest factor: labor") [1] It doesn't sound like you're actually offering to pay higher prices. You just want tipping built into the base price. There are restaurants experimenting with this, but it generally doesn't make them more money. [2] [1] http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php http://www.sfchronicle.com/restaurants/article/Why-is-it-so-... [2] http://sf.eater.com/2015/10/16/9557877/tipping-restaurants-san-francisco http://sf.eater.com/2015/10/16/9557877/tipping-restaurants-s...