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> Is there a viable path forward? That's the tough part. The places that I'm familiar with that experimented with no-tipping ended up reverting back to the st
by lastofthemojito 3y ago
> Is there a viable path forward?
That's the tough part. The places that I'm familiar with that experimented with no-tipping ended up reverting back to the standard model. With tipping, good waiters at good restaurants can make solid money - probably more than they'd be paid in a no-tipping model. So they quit and get a different job with tips, and the back of the house makes a bit more money, but then overall business declines due to the less-experienced/lower-quality waitstaff.
I think we're stuck with the tipping model we have in the US until some tech really disrupts the dining experience - robot waiters or some such.
- SoftTalker 3y agoThe day a robot brings my food to the table is the day I stop eating at restaurants.
- maerF0x0 3y agoCan you tell us why? Does convenience, common meeting space, or the food taste/quality not draw you as well?
- SoftTalker 3y agoI like interacting with people, not machines, in that sort of environment. Most of the experience I enjoy at a restaurant is the service. I can make better food at home, in most cases.