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Got tipping rage? This barista reveals what it's like to be behind the tip screen (www.npr.org)

submitted 1 year ago by soyagi@yiffit.net to c/workreform@lemmy.world

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Excerpt from the article:

Schenker says that after his years in the service industry, he has watched tipping evolve into a major part of his pay.

"If there is some means of tipping that's available to you, that should signal to you that workers there aren't being paid enough," says Schenker. "Tipping is sort of an acknowledgment of that fact."

To Schenker, customers who don't tip are not understanding that businesses treat tips as a baked-in part of workers' wages.

"They subsidize lower prices by paying employees less," he says. "If you aren't tipping, you are taking advantage of that labor."

He was so close... Especially for someone who says himself does not make much money.

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[-] BassaForte@lemmy.world 36 points 1 year ago* (last edited 1 year ago)

I've dropped my average tip percentage back down to 15% (20% for good waiters / waitresses I see often). Complying with larger tip percentage is exactly what the business owners want us to do, and to think that it's going to stop at 25%? 30%? Their default tip range will just keep climbing.

this post was submitted on 17 Jul 2023

173 points (94.4% liked)

Work Reform

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A place to discuss positive changes that can make work more equitable, and to vent about current practices. We are NOT against work; we just want the fruits of our labor to be recognized better.

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All workers must be paid a living wage for their labor.
Income inequality is the main cause of lower living standards.
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Higher wages for underpaid workers.
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Better and fewer working hours.
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