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> What's becoming a problem is that many businesses that weren't tip-related are suddenly requesting tips for service. Who gets to decide? I think the only ab

> What's becoming a problem is that many businesses that weren't tip-related are suddenly requesting tips for service. Who gets to decide? I think the only absurd thing is making it a percentage of the cost. Why do I tip someone more for doing the same job because my meal/service is more expensive?

beezle 2y ago
Ask your real estate agent that question too
- whycome 2y ago
  Right?! Isn’t there a current lawsuit looking to change the absurd practice of commissions for house sales as they currently stand?
akira2501 2y ago
It's often not the same job behind the scenes. Your more expensive meal typically requires more effort to prepare. The other function of cost is drinks and if you order more drinks then you require more service.
- ohyes 2y ago
  Neither of which matter as the labor for production of said meal and drinks does not benefit from the tip, it is instead the person who takes your order and carries it to the table.
  - akira2501 2y ago
    Tips get pooled. Only in very expensive restaurants does the chef fully prepare your plate. Arranging that your table gets all it's meals at once is not as simple as you might think it is. If you've not seen how the back of house functions you may have some misconceptions about the sources of labor involved in your meal.
    - ohyes 2y ago
      How does Olive Garden work?
      - akira2501 2y ago
        Where the most expensive item is literally three dishes in one? This is the expense difference you are complaining about? Least expensive item is a salad at $7. $0.70 tip. Most expensive is $22. $2.20 tip. This is a baffling thing to care about.
        ohyes 2y ago
        I don’t care about tip amount? Howevery, I think you’re being pretty stingy with a 10% tip. I always tip 20% or more at sitdown places. The pain of potential social reproach is far greater to me than 20% the cost of my meal which I already knew would be part of the cost of going. Mechanically it is easy, move decimal left, multiply by 2. I want to know how it works! You’ve told me I’m ignorant and that’s fine, I’m too invested in my current career to get a job in a kitchen right now, and you seem to know, so go ahead and educate. Who gets my tip and how is it divided? I’ve always assumed it goes entirely to the waitstaff (pooled or not). It seems like maybe it should be distributed to other people who make the service happen. Does the dishwasher get a cut? What about the line cooks?
    - whycome 2y ago
      > Tips get pooled This is a generalization that isn’t universally true. I’ve known so many restaurants where the servers keep their tips. The whole point of this thread was that the means of application are inconsistent and arbitrary.
- atmavatar 2y ago
  I'd bet it's the same job more often than not. For example, when I go to a restaurant serving steaks, the job isn't significantly different from one steak to another, but the cost can be significantly different. Preparing a ribeye vs. a t-bone vs. a sirloin isn't all that different, but you can expect the prices on each to vary wildly, mostly due to the cost of materials. Rationally, neither the wait staff nor the chef really deserve more of a tip for one vs. the other, but the convention demands it.
- whycome 2y ago
  It the preparer isn’t getting the tip. The server is. The one that picks up the plate and brings it to the table.

beezle 2y ago

Ask your real estate agent that question too

whycome 2y ago
Right?! Isn’t there a current lawsuit looking to change the absurd practice of commissions for house sales as they currently stand?

akira2501 2y ago

It's often not the same job behind the scenes. Your more expensive meal typically requires more effort to prepare. The other function of cost is drinks and if you order more drinks then you require more service.

ohyes 2y ago
Neither of which matter as the labor for production of said meal and drinks does not benefit from the tip, it is instead the person who takes your order and carries it to the table.
- akira2501 2y ago
  Tips get pooled. Only in very expensive restaurants does the chef fully prepare your plate. Arranging that your table gets all it's meals at once is not as simple as you might think it is. If you've not seen how the back of house functions you may have some misconceptions about the sources of labor involved in your meal.
  - ohyes 2y ago
    How does Olive Garden work?
    - akira2501 2y ago
      Where the most expensive item is literally three dishes in one? This is the expense difference you are complaining about? Least expensive item is a salad at $7. $0.70 tip. Most expensive is $22. $2.20 tip. This is a baffling thing to care about.
      - ohyes 2y ago
        I don’t care about tip amount? Howevery, I think you’re being pretty stingy with a 10% tip. I always tip 20% or more at sitdown places. The pain of potential social reproach is far greater to me than 20% the cost of my meal which I already knew would be part of the cost of going. Mechanically it is easy, move decimal left, multiply by 2. I want to know how it works! You’ve told me I’m ignorant and that’s fine, I’m too invested in my current career to get a job in a kitchen right now, and you seem to know, so go ahead and educate. Who gets my tip and how is it divided? I’ve always assumed it goes entirely to the waitstaff (pooled or not). It seems like maybe it should be distributed to other people who make the service happen. Does the dishwasher get a cut? What about the line cooks?
  - whycome 2y ago
    > Tips get pooled This is a generalization that isn’t universally true. I’ve known so many restaurants where the servers keep their tips. The whole point of this thread was that the means of application are inconsistent and arbitrary.
atmavatar 2y ago
I'd bet it's the same job more often than not. For example, when I go to a restaurant serving steaks, the job isn't significantly different from one steak to another, but the cost can be significantly different. Preparing a ribeye vs. a t-bone vs. a sirloin isn't all that different, but you can expect the prices on each to vary wildly, mostly due to the cost of materials. Rationally, neither the wait staff nor the chef really deserve more of a tip for one vs. the other, but the convention demands it.
whycome 2y ago
It the preparer isn’t getting the tip. The server is. The one that picks up the plate and brings it to the table.