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Showing results for tags 'Getting Rid of Tipping'.
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Gin-slinging hottie Derek Brown suggests that tipping needs to go. I think I agree, which is why I stiffed that other gin-slinging hottie, Alexandra, last time I went to The Passenger. As a one-time server and a regular diner, I have a love/hate relationship with tipping. What better way to channel my inner vindictive bitch than stiffing some horrid, indifferent jerk? I can't can't do anything about the war in Afghanistan, the federal debt, my kids' grades or my credit card bills, but I can sure beat up on somebody making $2.77 an hour! On the other hand, since I'm a repressed middle class Caucasian male, I have a hard time expressing the brief but powerful luv that results from a well-orchestrated fine dining experience, so a generous tip gives me an opportunity to say "thank you" in a universal language. I wonder if including a gratuity/wage in the price would drive down the dining urge. When that $18 entree goes over the $20 mark, or $35 steak pushes past $40, is there a psychological barrier that will keep people home? Also, to what extent are servers disciplined professionals as opposed to (and I say this affectionately, as a former consultant) shameless whores? I feel as though the guy who helped make my solo experience at the French Laundry (where the service charge is included in the price) a memorable one could not have been better if I'd been throwing twenties at him throughout service. On the other hand, the hipster slinging Dale's Pale Ale at the Red Derby may need the positive Pavlovian feedback of a crisp fin every round or two to keep them attentive. And, there's also the implied bribe/freebie relationship with good buddies -- where the tip mysteriously grows larger as the tab mysteriously grows smaller. So, the tipping economy: a system created by and for passive-aggressive control freaks, or the free market in its purest -- and most effective -- form?
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- Tipping
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