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wandering_engineer t1_ja7cctk wrote

Reply to comment by t-rexcellent in What's your experience with Initiative 82? by UncleLongHair0

Not sure why you're being downvoted, it's true. And tip culture is really a terrible practice - pay your employees a fair wage, set your prices accordingly, any tip should then be optional (no expected 20+%). That's how it's done in the rest of the world (here in Europe I just round up and rarely tip more than a few dollars), and quite frankly it makes eating out a much more pleasant experience.

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ksixnine t1_ja97kjd wrote

Sorry, I’m not tracking you — most of Europe incorporates a service fee into their meals, and outside of Iceland & Scandinavia *where tips are not expected (5-15% based on where you are) are expected ~ which is pretty much the same as what is happening here in DC currently. leaving extra isn’t necessary but is nicely appreciated; however, if a service fee isn’t included a 5-15% is expected based on where one is ~ Switzerland on the other hand wants 10% on top of their service fee. Currently in DC we are watching all of these models play out to see which works best going forward.

*edited, because brain thinks faster than typing correctly

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wandering_engineer t1_ja9b06b wrote

If there is a service fee, it's rolled into the price. None of this "it isnt the real price" BS. And 5-15% is not expected in most of Europe. I live in Sweden, previously Germany and have visited a large portion of the continent and have never paid more than a few Euros unless it's truly exceptional service. All of my local coworkers do the same, we don't need US tip culture here.

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ksixnine t1_ja9iapt wrote

I did say it was optional in Scandinavia.. and in Germany they bake in and bang you for both a service fee and a VAT, so yeah your leaving a few Euros if you care to is really at your discretion.

My prior comment wasn’t clear: in most EU countries a service fee is included, and leaving extra isn’t necessary; however, if a service fee isn’t included a 5-15% is expected ~ Switzerland on the other hand wants 10% on top of their service fee.

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wandering_engineer t1_ja9lb9e wrote

Yes that was my point - tipping is nice but generally not expected. Compare that to the US where 20% is now apparently the bare minimum and you're considered nothing short of a monster if you don't tip (and many people will roast you for even 15-18%, I've seen it happen).

I am hoping that the new initiative will nudge people towards the European model but am afraid it's too ingrained.

EDIT: and again service fee and VAT is rolled into the price. If that burger is €15 on the menu, you pay €15. None of this deceptive adding a service charge, then adding sales tax, then expecting over 20% more on top of all that. You get banged both ways in the US too, the only difference is Germans are at least transparent about it.

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ksixnine t1_ja9w7t6 wrote

It isn’t that ingrained, and people will adjust; however, the financial compensation isn’t there at present.

Too many people thought of/ wanted to treat this job like any other 9-5 where you get paid X/hr with a chance to make extra — the problem is that they didn’t want to put in their apprentice time and expected to make Four Seasons type of money while working at a Cracker Barrel.

Yeah.. no.

The other problem is that you’ve people that were earning $30-$50+/hr on the old system — very few places can honestly charge enough to actually make that type of financial compensation.

I do understand the frustration of feeling cheated here in the US- it sucks for you and the server. I also understand the fear that restaurants have over profit margins being thin.

Ultimately it’ll be a hybrid system similar to San Francisco (although DC doesn’t have that type of expendable cash..) where QR codes & fast casual fills most of the void, and going out to eat at a regular restaurant becomes a special treat vs a normal experience.

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