Skip to main content

LA Times Doesn't Want You to TIP Your Server!

The minimum wage is Los Angeles is supposed to be raised to 15 dollars by the year 2020.  LA follows other cities like Chicago and Seattle by making the minimum wage more tolerable to the increasing costs of living.

This could be fantastic news to those of us who work in the service industry.  That would mean that many of us WOULD actually be getting money on our paychecks.  If you still live under a naive rock, servers don't get money on the paychecks because all of it is taken out for taxes because the wage is so low.  And even lower in places on the East coast like New York and Pennsylvania.

I have come across more than the usual backlash about tipping, and even worse, people wanting to do away with tipping all together.  While making a better wage does sound appealing, doing away with tipping is going to sacrifice the dining experience all together.

Case in point, an article written by a man who doesn't work in the service industry.  Perhaps at one time, he did--when he still had a soul.  But for sake of this post, he no longer works in the service industry because his taxes state that he is a columnist for the LA Times.  And I always thoroughly enjoy somebody who doesn't work in my business who thinks they know what the hell they're talking about.

David Lazarus wrote this article (LINK) about how archaic the whole process of tipping has become, and in fact, we are the last of the countries to still practice the tipping standard.  Claiming that although Europe started the tipping practice, they no longer uses it as their service industry people somehow have magically become wealthy, earning a higher than average salary, while still putting up with customers.  But they still hold the title for being some of the worst tippers of all time.

UHG!!!

If the acronym is true or not, T.I.P.S. is To Insure Proper Service.

We are there for you to have a great time, where you don't have to do anything but eat, drink, and be whatever.  But, by not tipping, restaurant owners are going to have to sacrifice what customers are accustomed to getting:  Free refills on sodas, ice-t, and coffees.  Big portions.  And being able to order off of the menu.

Menu prices were dramatically increase, meaning that people won't go out as much, and the places that you once liked to eat at, will no longer be there.

The only saving grace for the cheapos is that there will still be restaurant deals on Groupon, Living Social, and the "I Hate Spending Money in Restaurants but Still Expect Great Service" sites.

All because you didn't like tipping your server.

Until next time... Server's don't pay their rent with compliments.

"Bitter.  Party of 1?  Your table is ready."









ITUNES
STITCHER
TWITTER
FACEBOOK
IT DOESN'T GET ANY BITTER THAN THIS!

  

Comments

Popular posts from this blog

Empty Restaurant Syndrome

When Charles Dickens wrote, "It was the best of times, it was the worst of times," he must have worked in a restaurant that used to be booming, but had come crashing to a halt.  Time cannot be crueler, than time standing still in an empty restaurant. I've noticed that restaurants have busy and slow seasons.  Yes, there are some restaurants that are busy 365 days a year.  Spago in Beverly Hills is one of those places.  But for the rest of us peons who couldn't get hired at one of the cash-cows, we work at places that suffer from great highs, and extreme lows.  When it gets close to tax time, my restaurant is slow.  When the holidays roll around, business picks up with parties and bosses acting like they care by paying for the company to have a 3-course meal. Right now I am in the midst of the slow season.  School just started.  Families are adjusting to their fall schedules.  Whatever!  This in turn has given me ample time to reflect on my life and how long I hav

You Got Yelp!!!

What better way to get through the work week than to pick on the people who's parents truly should have considered contraceptives before having sex, the people who write negative reviews on Yelp.com. As always, I have found someone who embodies the spirit of "douchebaggery."  Who alone, stands to make a mark on the world because he is THAT important.  (And by mark, I mean skid mark.) Scott B., from Beverly Hills, CA makes the list.  His review is short, direct, and abrupt, because he's "got places to go people!"  Here's what Scott had to say about one restaurant in Los Angeles: "If you have an unlimited amount of time and an equally unlimited amount of patience, than this place might be worth it."  It's nice to see that Scott was stepping out of his box to test himself on this theory. "If I ever indeed got serviced within the time frame I had to eat, I might chance the food again!"   Since Scott is obviously an alien, h

10 Ways To Get Better Service At A Restaurant

I have noticed that there are many variables that can lead to a bad dining experience, and for the customer to say that they received "poor service" has become cliche, and just the "go to" for when all things go bad in a restaurant.  Here is a Top 10 list to help customers have a positive experience the next time they dine out. 10.  SIT AT THE FIRST TABLE THE HOST GIVES YOU "This table's too round.  This table's too brown.  This table's just right."  You are not buying real estate.  So for you to pass on the first, then the second, and even the third table option the host gives you is beyond ridiculous.  The tables are all made the same, have four legs, four chairs, (if applicable,) and are strong enough to hold food, drinks, and purses.  And if you pass on a table, now you've messed up the floor plan that the host has prepared at the beginning of their shift, and everybody in the restaurant takes notice as you are aimlessly walking a